IN SEASON


TEN-MIN HERBY HADDOCK STEW WITH CIABATTA


This tasty stew is packed with cannellini beans, baby kale and haddock pieces.


SERVES 2


1 lemon 5g dill 5g chives


1 can of cannellini beans 50g baby kale


200g haddock, cut into bitesize pieces 1 vegetable stock cube 2 spring onions 50g soft cheese Olive oil


A pinch of pepper


TO SERVE 2 ciabatta rolls


1 Preheat the oven to 220C/ 200C fan/gas mark 7 and boil


a kettle.


2 Add the ciabatta rolls to a baking tray and put the tray in the oven for 6-7 mins or until warmed through.


3 Meanwhile, heat a large, wide-based pan with a matching lid with a drizzle of olive oil over a medium heat. Chop the spring onions roughly. Drain and rinse the cannellini beans.


4 Once hot, add the chopped spring onion and cannellini beans to the pan and cook for 1 min.


5 Meanwhile, add the vegetable stock cube to the pan with 250ml boiled water and bring to the over a high heat. Add the soft cheese and the juice of 1/2 lemon and give everything a good mix up until fully combined.


6 Add the baby kale and cook, covered, for 1 min or until it begins to wilt. Give everything a good mix up, then sit the haddock pieces over the sauce. Cook, covered, for 1-2 mins further or until the haddock is cooked through.


7 Meanwhile, snip the chives and dill with scissors. Cut the remaining lemon into wedges. Once the fish is cooked, gently stir the chopped herbs through the sauce.


8 Garnish with the lemon wedges and a grind of black pepper and let everyone dig in.


Previous three recipes from www.gousto.co.uk


harissa paste and cook for 5-10 mins until reduced to a thick sauce. Meanwhile, re-boil a kettle Drain and rinse the chickpeas. Once the sauce has thickened, add the drained chickpeas and cook for a further 2-3 mins until combined.


6 Add the baby spinach to a colander and pour over the boiled water so that it starts to wilt. Rinse the wilted spinach under cold water until cool. Squeeze the water out of the spinach and chop it roughly, then add to the pot with the cooked bulgur wheat. Season with a pinch of salt and pepper.


7 Once the aubergine is softened and golden, push it to one side of the tray and add the pine kernels, sunflower seeds and pumpkin seeds to the other side. Return the tray to the oven for 5 mins or until toasted. Meanwhile, strip the mint leaves from their stems and chop them finely.


8 Stir the roasted aubergine into the harissa and chickpea stew. Serve with the spinach and bulgur to the side. Garnish with the toasted seeds and chopped mint.


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