Courgettes are at their best in the summer months, take advantage and whip up a quick, fresh side dish with garlic and herbs
MethodLeave for 20 mins to draw out a little water.
- 300g baby new potato
- 2 trout fillets (about 140g each)
- vegetable oil
- 200g pack green vegetable medley (ours contained Tenderstem broccoli & asparagus)
- 200ml tub hollandaise sauce
- small bunch mint, chopped
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a pan of salted water for 10 mins until soft. Drain and slice thickly.
- Spread the potato slices on a baking tray, brush with a little oil, add some seasoning, then bake for 20 mins.
- Remove the tray from the oven and push the potatoes to the edges. Tip the vegetable medley into the centre and, using a fork, turn the veg over in the oil, then push these to the edges, too. Put the trout fillets in the centre of the tray, season and return to the oven for a further 12 mins.
- Heat the hollandaise following pack instructions, then stir through the mint. Serve the trout, potatoes and vegetables with the minty hollandaise spooned on top.
- 50g blanched hazelnuts
- 1 red chilli, deseeded and roughly sliced
- 85g watercress
- 1½ tbsp olive oil, plus extra for griddling
- 1 tbsp balsamic vinegar, plus 2 tsp
- 2 rump steaks, about 140g each
- Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts in a baking tray, then toast in the oven for 5-10 mins until golden (you can roast the garlic for the mash at the same time). Leave the nuts to cool a little. Put the cooled nuts, chilli, 50g of the watercress, 1½ tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped. The mixture shouldn’t be too smooth – there should still be some texture to the nuts. Set aside.
- Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side – this will give you medium rare (cook for 3 mins for medium or 4 mins for well done, if you prefer). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting steak into the pesto – they’re delicious and shouldn’t be wasted.
- To serve, divide the Roasted garlic mash (recipe, below) between 2 plates, top with a little watercress, then sit a steak across it. Top the steaks with a large tbsp of the pesto and drizzle the rest of the balsamic over.
- 4 skinless, boneless chicken thighs
- 2 oranges
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 140g bag spinach, rocket & watercress salad
- 4 vacuum-packed cooked beetroot, cut into wedges
- Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from ½ orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
- Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through. Place on a plate to rest while you assemble the salad.
- Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices. Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together. Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.