30 minutes. Transfer to a small
saucepan and add the crème
fraîche. Purée using the hand
blender to give a coarse
texture. Add the olives and
capers and season well. Heat
through.
Meanwhile heat a little oil in
a frying pan and fry the salmon
for 5-6 minutes until cooked
through and browned. Serve
with the pepper and olive
sauce.
Tomato & Pancetta Sauce
for Pasta
Serves 4
1 tbsp oil
1 onion, diced
130g pack diced pancetta
1 red pepper, diced
1kg tomatoes, diced
1 tbsp balsamic vinegar
1 tsp sugar
1 vegetable stock cube
Salt and black pepper
20g bag basil
Heat the oil in a large
saucepan and fry the onion
and pancetta until browned.
Add the pepper and fry for 1-2
minutes. Add the tomatoes,
vinegar, sugar and stock cube
and season well.
Cover and simmer for 10
minutes, stirring occasionally.
Remove lid and cook for a
further 5 minutes. Add the
basil and purée using the hand
blender to give a coarse pulpy
texture.
Stir into hot cooked pasta.
Welsh Rarebit
Serves 4
125g Cheddar cheese, grated
1 medium egg
1 tsp Dijon mustard
2 tsp Worcestershire sauce
Salt and black pepper
2 tbsp milk
1 tbsp chopped chives
4 thick slices bread
Place all the ingredients
except bread in the beaker and
blend together using the hand
blender.
Toast 1 side of the bread
and spread the rarebit over the
untoasted side. Place under a
preheated grill until golden and
set.
Salsa Verde with Butter
Roasted Cod
Serves 4
4 skinless cod loins
25g butter
Sea salt & black pepper
1 clove garlic, roughly
chopped
3 anchovy fillets
1 tbsp capers
1 tsp Dijon mustard
5 tbsp roughly chopped basil
1 tbsp roughly chopped mint
8 tbsp roughly chopped
parsley
4 tbsp olive oil
Juice of
1/
2
lemon
Preheat oven to 200ºC,
Gas 6.
Place cod in a small
roasting tin and dot with butter.
Season. Roast for 15 minutes.
Meanwhile, place remaining
ingredients in the beaker and
blend using the hand blender
until smooth and creamy.
Season to taste. Serve the cod
drizzled with the butter juices
and salsa verde.
Peach Melba Smoothie
Serves 1
4 tinned peach halves
75g fresh raspberries
4 tbsp natural yogurt
1 tbsp honey
150ml cranberry and raspberry
juice
Place all ingredients in the
beaker and blend using the
hand blender until thick.
Pour into a tall sundae
glass and serve.
Quick Strawberry Ripple
Brulée
Serves 4
175g strawberries, roughly
chopped
2 tbsp honey
350g Greek yoghurt
8 tbsp brown sugar
Purée the strawberries and
honey and gently stir into the
yoghurt to give a ripple effect.
Divide between 4 ramekins.
Sprinkle 2 tbsp sugar over
each ramekin and place under
a preheated grill until sugar
has melted and browned
slightly. Chill well before
serving.
11
