Asparagus Soup with Cripsy Bacon

This is a lovely soup recipe for a light summer meal - especially healthy if you are watching your weight - low on calories but packed full of fresh flavours. 

I enjoyed this soup as part of my self-coined 'Seven Days of Soup' a liquid diet I underwent for a week before my holiday in a bid to shift some stubborn baby weight (7lbs lost in a week). Glen and Bridget enjoyed the same dinner with some crusty bread.

Asparagus Soup with Crispy Bacon



Here's how:

• Bunch asparagus
• 3 celery sticks
• 1 white onion
• 1 clove garlic
• 1.5 pints vegetable stock
• Salt
• Pepper
• Fresh chives
• 1 rasher smoked bacon per bowlful
• Drop of rapeseed or vegetable oil

Firstly pour the oil into a heavy-bottomed pan and place on a light heat. Peel and roughly dice the onion, mince the garlic and chop the celery and add to the pan to soften.

Break off the rough ends of the asparagus - you can usually find this by gently bending until it snaps off.

Once the onion, garlic and celery mixture is softened add the asparagus to fry for a moment and make up the stock in the meantime.

Pour the stock over and season - cook for 30 minutes.

Once the soup has been cooking for 20 minutes or so, you can grill the bacon. You want it to be crisp and deliciousness, crispy enough so you can snip off pieces and drop into the soup when cooked.

Take the soup of the heat and blitz to a smooth pulp (note if using a Nutribullet allow to cool first so it doesn't explode!)

Re-heat the blitzed soup and when cooked through and piping hot pour into bowls. Snip on the crispy bacon and a handful of fresh chives per person - use kitchen scissors rather than a knife.

Enjoy!

Sea Bass with a warm Jersey Royal Salad and Garlic Sauted Asparagus

Having visited Jersey at the weekend, and picked up some Jersey Royals fresh from a hedge veg honesty box, I was excited to get cooking with them.

The Jersey Royal season is a favourite in our house and serving them cooked, simply drizzled in butter with a little sea salt and either a few chopped chives or mint is always a winner; but I fancied trying something different.

Whilst in Jersey, we enjoyed several beautiful fish dishes amongst our group, and what I noticed was, whilst everything tasted great, there was a real simplicity that reminded me of Italian cookery. Rather than lots of complexities, instead, only a few, really good quality ingredients were used, and would be cooked well and did all the talking.

So for this dish, I simply created a warm Jersey Royal salad to go alongside pan-fried sea bass fillet and served with some sautéd asparagus and cherry tomatoes. Simple but it worked really well and we'll certainly enjoy again.

You could of course use an alternative potato such as Charlotte or simply New, but there is something extra special about the fudgey, sweet flavour that’s just better than the other varieties.

Bridget enjoyed this dish too so it's a great option for a family meal and the below serves three.

Sea Bass Fillet with a warn Jersey Royal Salad and Garlic Sauted Aspargus

Here's how:

• 3 sea bass fillets
• Bunch asparagus
• Handful cherry tomatoes
• 1 garlic clove
• Olive oil
• 350g Jersey Royals
• Three spring onions
• Handful radishes
• 3 tbsp peas
• 1 tbsp sour cream (could use crème fraiche or cream cheese)
• 1 tbsp Dijon mustard (I use Maille)
• Sea Salt
• Black pepper

Firstly rinse the Jersey Royals well. Remove the excess dirt but don't be too vigorous. Place in a deep saucepan and pour over recently boiled water and place on a medium heat with a pinch of salt.

Now finely slice the spring onions and radish and set aside to dress the potatoes once cooked.

Place a drizzle of oil into a frying pan on a medium heat with a peeled clove of garlic. Once warm, add the asparagus and cherry tomatoes and cook for 8-10 minutes. Now remove from the pan and wrap in foil to keep warm.

Cook the peas and also place into the foil.

Now check the Jersey Royals - if almost cooked, then leave the frying pan on and season the sea bass. Omit from using salt for any children's portion.

Place skin-side down into the pan and cook, on a timer for five minutes. This should allow a lovely crispy skin.

Whilst the sea bass is cooking, drain the Jersey Royals and shake out any excess water. Return to the saucepan and add the sour cream, Dijon and a generous drizzle of olive oil and stir through gently to evenly coat the potatoes in the quick-dressing. Now add the radish and spring onions, stir again and place the lid on the pan to retain the heat.

Once five minutes is up, use an egg slice turn over the sea bass fillet in the pan and cook for a further 30 seconds then remove from the heat.

Dish up how you wish, but to do as I have done in the picture, simply add the Jersey Royal warm salad to the centre of the plate first. Then add the cherry tomatoes, dotted around the potato salad. Now add a layer of asparagus and finally add the sea bass fillet on top of the asparagus.

Sea Bass with a warm Jersey Royal Salad and Garlic Sauted Asparagus

Enjoy!

Summer Salmon and Jersey Royals Tray Bake With Walnut and Basil Pesto

This is such a lovely, light and fresh dish which makes the most of beautiful salmon, the first crop of Jersey Royals which are in season now, and the first British asparagus (if you can get hold of it) plus a myriad of other spring and summer vegetables that you can mix and match depending what you have in stock. It's also quick and easy and can be on the table 20 minutes after getting in from work.

I've used some of my Walnut and Basil Pesto here - a portion from the freezer from when I made a big batch, but you could use an ordinary pine nut version, or store bought. You could also use something else entirely - a drizzle of olive oil, some fresh herbs or harissa would, and does work well here.

The below serves two.

Here's how:

• 2 fillets of salmon
• 1 red onion
• 150g Jersey Royals or other new potatoes
• 4 cloves garlic
• 1 yellow pepper
• Handful green beans
• Handful asparagus spears
• Handful cherry tomatoes
• 1-2 tbsp Walnut & Basil Pesto

Firstly fill and boil the kettle and place the oven on at 180.

Rinse the potatoes then place into a pan and cover with the boiling water. Cook for twelve minutes or until just cooked.

In the meantime add the garlic cloves to a tray, and the cherry tomatoes.

Peel the onion and cut into cubes and cut the yellow pepper into similar sized and shaped pieces and add to the tray.

Remove the potatoes with a slotted spoon and add the green beans to the boiling water, still on the heat for two minutes.

Once you can handle the potatoes, slice in half and scatter into the tray.

Drain the green beans and add to the tray along with the asparagus.

Now gently sit the salmon on top of the tray and drizzle over the Walnut and Basil Pesto ensuring it is evenly distributed. 

Summer Salmon and Jersey Royals Tray Bake with Walnut and Basil Pesto

Finally place in the oven for 12 minutes exactly. Remove from the oven and plate up straight away.

Salmon Tray Bake

Enjoy a lovely taste of summer. 

Summer Salmon and Jersey Royals Tray Bake with Walnut and Basil Pesto

TIPPLE TIP: This is really lovely with a white wine, Champagne or Prosecco, I enjoyed it last night with some Laurent Perrier we had left over from the weekend.

Salmon with Crushed Vegetable Mash

This is a simple but incredibly delicious and satisfying dinner, that's great for family meals mid-week as it doesn't take long to pull together.

The crushed vegetable mash is a sort of hybrid colcannon but I include thinly sliced leeks and curly kale gently sautéed in a tablespoon of butter so it keeps its’ bite and add some herbs from my kitchen windowsill selection - parsley and chives. The potatoes are baked in the skin while you can crack on with everything else; and then just peeled and the soft, fluffy flesh scooped out and combined with the vegetables after a gentle mashing with just a drizzle of olive oil.

I serve with peas and asparagus cooked in boiling water and the salmon is steamed on a plate, covered in tin foil on top of the pan to save on washing up!

For Glen and Bridget I poach an egg each to soft, in the vegetable water while dishing up as an added protein hit and it's a real family winner for our toddler foodie as well as us adults too.

The below serves two adults and one child portion. 

Salmon with Crushed Vegetable Mash

Here's how:

• 2 large fillets of salmon
• 3 large potatoes
• 150g curly kale
• 2 leeks
• 1 tbsp butter
• 1 tbsp wholegrain mustard
• Handful fresh parsley and chives
• Handful Asparagus spears
• 100g frozen peas
• Pinch salt
• Black pepper
• 3 eggs (optional) 

Firstly place the oven on a high heat around 200-220 degrees to pre-heat and place the potatoes in the microwave for six minutes.

Fill and boil the kettle.

Once the potatoes come out of the microwave, place the end of a metal teaspoon deeply inside of each, and place directly on the shelf of the oven to bake for 25 minutes. The metal teaspoon (a skewer would work as well) will speed up the heat working its way through and so will cook quicker).

Now add the butter to a heavy-bottomed pan and place on a gentle heat with a tiny drizzle of olive oil to prevent it burning or cooking too quickly.

Now slice the leeks and add to the pan. After four minutes on a gentle heat add the kale and stir with a wooden or plastic spoon and cook for a few minutes. Now remove the kale and leeks to a bowl and set aside for the minute.

Place the salmon fillets onto a plate and cover with foil. Now place the peas and asparagus into a different pan and cover with the boiling water, place the plate with the salmon on top and cook for 6-8 minutes.

While that’s cooking remove the potatoes from the oven, de-shell and place all of the soft and fluffy potato into the pan that cooked with leeks and kale. Add a knob of butter and mash with a fork, or a potato masher. Then stir in the buttery kale and leeks with a wooden spoon and place on a very gentle heat to keep warm.

Once the vegetables and salmon are cooked, use a slotted spoon to get the vegetables out of the water and place into a colander, then if you’re having poached egg, pop these into the vegetable water – they only take 3 minutes to poach to soft, so will be ready by the time you’ve dished up the rest of the meal. Enjoy!

TIP: If you prefer your salmon to be cooked through more, then leave to steam over the eggs as they poach.

Creamy Chicken, Tarragon and Lemon Spaghetti

This is a quick, easy and delicious pasta dish that can be on the table in fifteen minutes – perfect for mid-week meals, when time is short.

You could change the leek to a couple of spring onions, depending on what you have in stock, and the Tarragon could be substituted for parsley, mint or coriander to keep that vibrantly freshness. 

This is also fine for little ones in too - Bridget absolutely loves pasta, and especially spaghetti - just be ready for the mess :-)

This serves two.

Here’s how:

• 50-75g spaghetti per person
• 2 tbsp Half Fat Crème Fraiche 
• 1 leek
• 1 lemon
• Pinch black pepper
• Bunch Asparagus
• 150g cooked chicken breast or thighs
• 1 tbsp olive oil
• Handful tarragon leaves

Firstly fill and boil the kettle and get the pasta cooking with a pinch of salt 

Add the olive oil to a pan and place on a low heat.

Slice the leek and add to the pan with the asparagus.

Slice the chicken and grate the whole lemon and set aside. Roughly chop the tarragon and set aside.

Add the crème fraiche to the leeks and asparagus, stir then add the slices of chicken, the lemon zest and the black pepper. Be generous with the pepper as you are only using a few simply ingredients and you want to make them sing.

Halve the lemon and squeeze in the juice of half (or whole if you love citrus flavours).

Once the pasta is cooked, add 1-2 tbsp of the cooking water to the sauce and drain the pasta. Now stir the sauce and add the spaghetti, stirring through to ensure all strands become coated in the sauce.

Finally stir through most of the tarragon and dish up. Add a few final tarragon leaves and add a grating of Grana Padano if you wish. Enjoy!

Skinny Spicy Breaded King Prawns with Chilli and Garlic Fried Vegetables and Sriracha Dressing

These were an experiment of mine that, happily, worked out very well indeed. During my healthy eating regime, I really should detox from social media as every time I care to take a glance I see a Tweet or an Instagram post containing something utterly delicious looking that is well and truly off limits.

These prawns were as a result of seeing some gorgeous looking deep fried breaded Thai prawns online, it got me thinking, how can I create a healthier version.

The result was the below - a crumb, created by Melba toast and flavoured with chilli, garlic, coriander and plenty of salt and pepper. They worked perfectly too, soft, sweet and juicy prawns contained in a spicy, crisp coating. Winner. Served alongside some chilli and garlic fried kale and asparagus and a low calorie Sriracha dressing made with my new favourite ingredient 0% Fat Natural yoghurt, a portion of the below comes in at 486 calories.

The below serves two.

Skinny Spicy Breaded King Prawns with Chilli and Garlic Fried Vegetables and Sriracha Dressing

Here's how:

• 200g King prawns
• 1x packet (20g) Melba toasts (I use Asda)
• 1 red chilli
• 2 cloves garlic
• Bunch coriander
• Salt
• Pepper
• 4 spring onions
• Dried chilli flakes
• 5ml coconut oil
• 150g kale
• Bunch asparagus
• 1 egg
• 50g plain flour
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tbsp 0% Fat Natural Yoghurt (I use Yeo Valley)
• 1 tsp Sriracha sauce

Place the oven on at 180 degrees.

Firstly prepare the prawns by de-veining and placing onto a plate or bowl with some kitchen towel to absorb any excess moisture.

In the meantime place the flour into a bowl with the cayenne, paprika and a large pinch each of salt (preferably coarse sea salt but table will do) and black pepper. Stir and set aside.

Now finely chop the chilli and crush one of cloves of garlic and add to another small bowl. Chop the coriander finely and add. Now crumble in the melba toasts. Try to have a combination of textures both small and crumbly and larger pieces too - it all adds to the dish. Give a good stir and set aside.

Now crack an egg into one final bowl and quickly beat.

Now get an oven sheet or tray ready and add a layer or parchment paper.

Firstly coat each prawn into the seasoned flour, then into the egg and then toss in the crumb mix. Now place onto the oven sheet ready to be cooked. Repeat until all prawns are coated. 

Skinny Spicy Breaded King Prawns

The prawns will take ten minutes to cook so set aside for the moment while you prepare the accompaniments.

Finely slice the spring onions and remaining garlic and add to a non-stick pan with the coconut oil and half of the dried chilli flakes and place onto a medium heat.

Once the oil is warmed and starting to sizzle (but not burn), add the asparagus. Cook gently for four minutes and once the asparagus is in the pan also pop the prawns into the oven to bake.

Get a piece of tin foil ready that will easily wrap the asparagus and once the four minutes is up, remove from the pan and add the kale and the remaining dried chilli flakes for a further four minutes. Wrap the asparagus to keep it warm.

Now whilst the kale is cooking place 1 tbsp of 0% fat natural yoghurt into a small bowl with 1 tsp sriracha and stir. Taste and adjust accordingly.

Remove the prawns from the pan and plate up with the kale and asparagus. Enjoy!

Creamy Mustard Chicken and Mushrooms, Roasted Sweet Potato, Roasted Carrots and Asparagus in Garlic Butter

This is a lovely dish for the colder nights - it's warming and hearty and could be served with rice, pasta or just salad, or as I have with some roasted sweet potatoes and a selection of vegetables.

Surprisingly given the warm wholegrain mustard addition, this is also a weaning winner too - especially with the roasted sweet potatoes which are always a hit with Bridget. The vegetables and sweet potatoes make for great finger foods whilst the chicken and mushroom encourages the development of spoon feeding.

The below recipe makes enough for two adult portions and two weaning portions.

Here's how:
Chicken & Mushrooms:

• 300g chicken breast
• 150g mushrooms - I used Chestnut but any work well
• 1 tbsp olive oil
• 1 yellow pepper
• 4 spring onions
• 1 clove garlic
• 2 heaped tbsp creme fraiche 
• 100ml hot chicken stock
• 1-2 tbsp plain flour
• 1 tbsp wholegrain mustard
• 2 tsp dried tarragon
• Pinch black pepper

The accompaniments:

• 1 large sweet potato
• 1 pack asparagus tips
• 1 tbsp olive oil
• 2 carrots
• 1 tbsp butter
• 5 cloves garlic
• Pinch paprika
• Pinch dried thyme

Firstly place the oven on to 180 and the kettle on to boil.

Peel the sweet potato and slice into rounds of about 1/2 cm thickness.

Peel the carrots and cut into chunky wedges and place into a saucepan with the sweet potato and pour over the boiling water till everything is covered and place on a medium heat and cook for five minutes.

While the pot is boiling, finely slice the spring onion and 1 clove garlic and add to a non-stick pack with the olive oil and place onto a low heat.

Slice the pepper and mushrooms and set aside for a moment.

Chop the chicken into evenly sized chunks and once the spring onion has started to soften add to the pan. Turn the chicken to cook and whiten on each side.

By now the potato and carrot will be nicely blanched. Remove and drain away all water and give a vigorous shake.

Place into a baking tray or dish. I try to pop the sweet potato one end, and the carrots the other if possible. Now sprinkle over the thyme over the carrots and the paprika over the sweet potato. Add four of the garlic cloves to the pan and then drizzle over about a tablespoon of olive oil. Place into the oven to cook for 30 minutes.

Once the chicken has turned white on all sides add the pepper and mushrooms to the pan and allow them to soak up the cooking juices and slightly soften.

Now add the creme fraiche and stir till it reduces down to a less solid and more liquidy format then add the chicken stock, tarragon, mustard and black pepper and give a good stir. Allow to cook, stirring every few minutes for about five minutes. Then add the flour and stir until all is absorbed by the sauce. Now this needs to cook away until the sweet potatoes are nicely charred – stir every few minutes and this should thicken up beautifully.

A few minutes before removing the sweet potato and carrots from the oven and the chicken off of the heat, in a separate pan, melt the butter with a clove of garlic – I just cut in half and this is enough to flavour the butter. Now add the asparagus and shake every minute or so. Leave these to cook whilst you plate up everything else and that will be plenty of cooking time. Enjoy!

Crab, Chilli and Asparagus Pappardelle

This pasta dish is one of my absolute favourites - there's barely a sauce, the rich brown crab meat and white wine plus all the seasonings make just the most delicious coating for the thick pasta, and the white crab meat stirred in last minute plus lots of fresh parsley add a delicacy and freshness that is just beautiful.

I used fresh pappardelle from La Tua but dried is good too and you can use the more traditional linguini or spaghetti too but I just love this combination.

The below serves two as a main course.

Here's how:

200g fresh pappardelle
1 whole medium dressed crab (brown and white meat)
4 spring onions
1 clove garlic
1 whole red chilli
Handful of asparagus
1 courgette
2 tbsp white wine (I used Pinot Grigio)
1 tbsp olive oil
2 tbsp fresh parsley
Salt and black pepper
Zest of a whole lemon, juice of half

Firstly drizzle the olive oil into a pan and place on a low heat. Also boil the kettle or put a pan of water on ready for the pasta.

Now finely chop the spring onions and chilli and mince the garlic and add all to the pan to flavour the oil and slowly soften.

Use a vegetable peeler to slice the courgette into ribbons, halve and set aside. Break the tips off of the asparagus and discard the thick ends.

Add the asparagus tips to the pan, and then pour over the white wine. Allow to cook for two minutes.

Add the brown crab meat and use a wooden spoon to break apart so it's evenly distributed.

If using fresh pasta this is the time to place it on to cook with a pinch of salt as it only takes four to five minutes from here.

Chop the parsley finely and keep to one side.

Add the courgette ribbons to the pan too and move around with the wooden spoon.

Add about a third of the parsley at this stage.

Once cooked to your preference, take a tablespoon full of the pasta water and add to the crab mix, drain the pasta then add to the pan and give a good stir to ensure that the pasta is coated.

Now add the white crab meat, the parsley and grate on the zest of a whole lemon stirring all the time. This should only be just heated through for a minute or two.

Now cut the lemon in half and before serving squeeze over the juice of half of the lemon, season with salt and pepper and give a final stir.

Courgette, Asparagus and Bacon Tart

As we enter ‘asparagus season’ I wanted to share a very quick, easy and satisfying summer tart recipe that makes the most of the gorgeous long-stemmed vegetable.

It’s fresh, light and tasty and works with or without the bacon so can be a good offering for vegetarian friends or if you’re trying to stick to a meat-free day a week. Served with salad it is like a slice of summer on a plate. 

Here’s how:

Puff Pastry sheet

2 courgettes

Bunch of asparagus

100g crème fraiche

2 egg yolks (keep the egg whites to egg-wash pastry)

2 rashers of smoked bacon

Bunch of spring onions

1 clove garlic

25g Unsalted butter

100g Gruyere cheese

30g Parmesan

2 tbsp chopped fresh mint

1 tbsp chopped fresh flat leaf parsley

Salt & Pepper

Pop the oven on to 180⁰C and line a baking sheet with some baking parchment or greaseproof paper. 

Roll the pastry onto this to make the tart base, pierce all over with a fork and top with another sheet of greaseproof paper and a baking sheet to help keep the shape the same all round. Once the oven is hot, place pastry in for 20 minutes, remove from the oven, take off the baking sheet and greaseproof paper and return to the oven for five more minutes, until golden brown.

Chop the spring onions and bacon and crush the garlic and fry gently in some melted butter then remove from the heat.

In a bowl, combine the egg yolks, crème fraiche, and most of the grated Gruyere and Parmesan – saving some to top the tart and most of the mint and parsley, retaining some for garnish. 

Add the bacon and spring onions and a generous sprinkling of salt and pepper and give a good stir.

Snap the ends of the asparagus spears off to remove the bitterness and blanch in boiling water for 1 minute then remove and drain. Use kitchen towel to absorb any retained water or moisture to prevent your tart from having the dreaded soggy bottom!

Using a vegetable peeler create thin ribbons of courgette and set to one side.

Once the pastry has cooled for 10-15 minutes spread over half of the cheese mixture, leaving a 1.5cm border around the edge. 

Scatter the courgette ribbons to cover the cheese mixture then place the asparagus over the top in whichever pattern you fancy then top with the remaining cheese and crème fraiche mixture.

Return to the oven for 10-15 minutes until the cheese has melted and serve immediately with a simple salad.