Little sole goujons with a quick lemon & caper sauce

For a quick and easy fresh fish supper that's certain to be a big hit with the kids, you can't beat this lovely little dish. The fish is simply cooked in one pan and the sauce practically makes itself. I usually serve it with mash, but some chunky potato wedges or buttered new potatoes and a fresh green salad would be great, too.

Ingredients

• 800 g potatoes, peeled and cut into chunks
• sea salt
• freshly ground black pepper
• 400 g Dover sole fillets, fromsustainable sources, ask your fishmonger, skinned
• 1 free-range egg
• 4 tablespoons plain flour
• 80 ml milk
• 40 g butter
• 600 g spinach, washed and spun dry
• 1 whole nutmeg
• 1 bunch fresh flat-leaf parsley, leaves picked
• 1 small handful baby capers
• 1 lemon, to serve

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Mighty mackerel with mixed tomato & quinoa salad

Ingredients

• For the salad

• 1 mug (300g) quinoa
• ½ lemon
• 800 g ripe mixed-colour tomatoes
• 1 fresh red chilli
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar

• For the mackerel

• 4 x 200 g whole mackerel, scaled and gutted, fromsustainable sources, ask your fishmonger
• 1 heaped teaspoon ground coriander
• olive oil
• 2 sprigs fresh rosemary
• 2 cloves of garlic

• To serve

• 2 heaped tablespoons fat-free natural yoghurt
• 2 heaped teaspoons jarred grated horseradish
• a couple of sprigs of fresh basil

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Chicken Piri Piri (Peri Peri) and Jollof Rice

Chicken Piri Piri is a dish made popular by Nandos Restaurants all over the world. Although Nandos has its origin in south Africa with a Portuguese-Mozambican flair ; Piri Piri (Swahili for pepper pepper) is actually a kind of chilli  grown in Nigeria and several other African countries.  Recipes for the sauce vary across the board, here is our version;

PIRI PIRI SAUCE

• 2 cups fresh basil ( Efinrin)
• ½ red onion (chopped)
•  2 cloves of garlic
• 4  fresh Peri Peri  chillies ( I used dried)
• 1 teaspoon  paprika powder
• Juice of 1 lemon
• 2 table spoons vinegar

Direction

Combine all the ingredients in a blender, puree to a smooth paste.

For my version of Peri Peri chicken, I used the sauce as a finisher. Made simple over roasted chicken using this recipe and then tossed the cooked chicken with the sauce.

Have you been to Nandos? what is your favorite thing to eat there?

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