One of the reasons the so-called Mediterranean diet is considered healthy is that it features many dishes like this one from Spain, based on rice cooked in olive oil with lots of vegetables and a modest amount of protein foods. The spicy chorizo here adds an authentic Spanish flavour.
1 litre vegetable or fish stock
large pinch of saffron threads
50g thin chorizo sausage
400g undyed smoked haddock fillet, skinned
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 large cloves garlic, crushed, or 1 tablespoon bottled chopped garlic in oil, drained
250 g green beans, cut into bite-sized pieces
1 1/4 cups (275 g) paella or other shortgrain rice
1 cup (155 g) frozen peas
salt and pepper
finely chopped fresh parsley to garnish
Bring the stock to the boil in a pan over a high heat. Add the saffron threads, reduce the heat and leave to simmer gently while preparing the other ingredients.
Remove the thick skin from the chorizo sausage and thinly slice the sausage. Cut the haddock into large chunks.
Heat the oil in a 30 cm round, shallow flameproof casserole, paella pan or frying pan. Add the chorizo, onion, garlic and green beans and fry for 2 minutes, stirring occasionally.
Add the rice and stir until all the grains are coated with oil. Add the saffron-flavoured stock and stir. Season with salt and pepper to taste.
Bring to the boil, then reduce the heat to low and simmer for 3 minutes.
Gently stir in the haddock pieces and peas. Simmer for 20 minutes or until all the liquid has been absorbed and the rice is tender.
Stir halfway through cooking, taking care not to break up the haddock too much. Sprinkle with chopped parsley and serve.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.