Baked cod with chorizo and lime crumb

Baked cod with chorizo and lime crumb

This recipe for baked cod with chorizo and lime crumb is a great way to give a big hit of flavour to a lovely piece of fish. Although I’ve used cod, you can substitute haddock or any firm white fish. Make sure you use nice chunky fillets so they don’t overcook while the crust crisps up in the oven.

The fish has a delicious crust made from breadcrumbs flavoured with chorizo, lime, garlic and parsley. Chorizo isn’t exactly health food, but you only need a small amount because it’s such a strong taste. It’s a match made in heaven with fish. The lime zest in the crumb, and the lime juice in the marinade gives the recipe a real zing too! If you’re not keen on lime, you could try lemon instead for a different citrusy twist.

This recipe is also pretty quick to make as well. Although it has a few ingredients in the crust, you really just need to throw them in a food processor and blitz them, which only takes a couple of minutes. Another time-saving option is to make a double batch (or more!) of the chorizo breadcrumb mixture and freeze it for another day.

Baked cod with chorizo and lime crumb – thanks again to the hairy bikers

I’ve adapted this dish from a recipe in The Hairy Bikers’ Eat For Life. I’ve been enjoying quite a few recipes from this book this year. I love spending time in the kitchen, but sometimes you just don’t have the time. I find the Hairy Bikers recipes tend to be really good for relatively simple and quick meals. You could easily make this on a weeknight if you’ve got half an hour to spend on dinner.

 

Chickpea, hot-smoked salmon and pomegranate salad

Chickpea, hot-smoked salmon and pomegranate salad

I found this great recipe for chickpea, hot-smoked salmon and pomegranate salad in the The Hairy Dieters Eat for Life. Like many of the Hairy Bikers‘ recipes it’s nice and simple. In fact, this is about as simple as cooking gets. And actually, it doesn’t involve any cooking unless you decide to cook your own chickpeas – which admittedly, will be even nicer.

Chickpea, hot-smoked salmon and pomegranate salad – Quick and easy lunchbox inspiration

If you do cook your own chickpeas, which admittedly will be even nicer, then you’ll need to plan ahead for the soaking and cooking, but otherwise this salad only takes about 10 minutes to throw together. If you’re taking every shortcut you can buy little tubs of pomegranate seeds at the supermarket so you don’t even have to deal with removing them from a real pomegranate. It’s lazy, but for me this recipe is all about convenience. It makes a great weekday lunchbox salad, and I’m never going to want to spend a lot of time on that!

Chickpea, hot-smoked salmon and pomegranate salad
Chickpea, hot-smoked salmon and pomegranate salad – great for your work lunchbox

A tasty and satisfying salad

Just because it’s quick and easy doesn’t mean this salad is boring. The base of the salad is chickpeas, which are a brilliant salad ingredient. If they’re not your thing then you could try haricots or butter beans, but I love the nuttiness you get with chickpeas. My other half is not a big fan of chickpeas, but that’s fine by me – I get to eat it all myself!

It’s got some lovely interesting flavours. I love hot-smoked salmon. It’s becoming more widely available (thank you Aldi!) and is so convenient and tasty to add to salads. Together with the chickpeas, the salmon makes this a really substantial and filling meal. The pomegranate seeds add a sweet, fresh crunch, which makes a lovely contrast.

 

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Baked stuffed peppers - with mushrooms, feta and sun-dried tomatoes

Baked stuffed peppers – with mushroom, feta and sun-dried tomato

This tasty vegetarian recipe for baked stuffed peppers is very easy to prepare. I adapted it from a Hairy Bikers recipe in their first Hairy Dieters book. Although there are a few different ingredients, you only need to do a bit of chopping and a few minutes of frying. After that you just pop the peppers in the oven and let them cook away – easy peasy!

 

Baked stuffed peppers – with mushroom, feta and sun-dried tomato

This recipe for stuffed peppers is delicious, healthy and surprisingly simple. It delivers a fantastic combination of flavours and textures. The sweet peppers melt in your mouth. The mushrooms are juicy and earthy. The feta is comfortingly creamy and tangy. The sun-dried tomatoes add piquancy, and the chilli flakes give you a welcome, warming kick. The crispy breadcrumb topping and the toasted hazelnuts add a delightful crunch.

Vegetarians and non-veggies will love you for this one. After all the indulgence of Christmas and New Year, it’s packed full of good things but feels like a treat. A great healthy recipe for January!

 

 

No-fuss breadcrumbs

Breadcrumbs come in very handy in a variety of recipes, such as stuffings or meatballs. However, making small amounts of breadcrumbs is quite faffy, so I tend to make a batch of breadcrumbs from a whole loaf, and freeze the leftovers. They defrost really quickly, and you can freeze them in a single large bag. Just break off a portion of the frozen breadcrumbs when you need them – it crumbles off easily. I don’t often have a lot of white bread kicking around at home, but it’s worth baking a white loaf when I’m making a batch of breadcrumbs. This saves me from random shop-bought white bread, which always seems weirdly chewy and lasts a suspiciously long time before it goes mouldy!