Thai Quinoa Fishcakes (Serves 4; prep 20 mins; cooking 20 mins)

These thai fish cakes are absolutely divine! The use of quinoa instead of potato makes them crunchier, less stodgy and low GI!!

100g quinoa
1 salmon fillet, skinless and boneless
250g cooked prawns
28g coriander, chopped
2 garlic cloves, crushed
Juice of 1 lime
1 tbspn sticky plum sauce
1 tbspn soy sauce
1 tbspn fish sauce
5 spring onions, sliced finely
2 eggs, beaten

Pre-heat the oven to 180.

Firstly, cook the quinoa by simmering in water for about 10 minutes until soft. When cooked, drain and set aside.

Meanwhile, poach the salmon in milk. This will take about 6 -10 minutes. When cooked, drain and set aside.

In a large mixing bowl, mix together the salmon, prawns, coriander, garlic, lime, plum sauce, soy, fish sauce and spring onions and blend with a hand blender until it's mostly a smooth paste with some chunks remaining.

Add the quinoa and beaten egg and mix well.

Divide the mixture into approximately 14 small patties and bake in the oven for 20 minutes. I use a muffin baking tray to keep the fishcakes intact.

Spanakopitta (Serves 4; prep 15 mins; cooking 35 mins)

A wonderful lunch or snack, this is delicious.

1kg spinach (frozen or fresh)
1 tablespoon ground cumin
1 small onion, diced
3 mushrooms, diced
juice of 1 lemon
125g filo pastry (shop bought)
50g toasted cashew nuts, ground
300g cottage cheese or soft goats cheese, depending on the strength of flavour you prefer

Pre-heat the oven to 200 degrees.

Whilst the oven is heating up, wilt the spinach in a pan and drain thoroughly to remove as much water as possible.

Whist the spinach is cooking, prepare the onion and mushrooms. Gently fry them for about 5 minutes in a little olive oil and scatter with the cumin.  Stir until fully coated. 

When the spinach is drained, use a hand blender to mix it together with the cottage cheese and lemon juice. 

To the spinach/cheese mixture, add the cumin-flavoured onions and mushrooms and the cashew nuts.

Put in the bottom of a baking dish and cover with the layers of filo pastry.

Bake in the oven at 200 degrees for 25 minutes. 

Cajun chicken and lentils [serves 5; preparation 15 mins; cooking 30 mins]

This recipe requires a few pans, but it's worth it! Recommended by my friend Jade, with a few adaptions.

·      750g chicken, diced into small pieces

·      2 tablespoons of Cajun spice

·      150g quinoa

·      200g puy lentils

·      450ml chicken stock

·      2 onions, diced

·      2 small courgettes, sliced in rounds

·      1 red pepper, diced or sliced

·      1 small bunch of coriander, chopped

       Sour cream to serve

First, dice and slice everything and make the chicken stock so you are ready to roll.

Cut the chicken into small pieces, cover with Cajun spice and spread in a roasting tin in a single layer. Bake for 20 mins at 180 degrees. When cooked, turn off the oven and set the chicken aside.

Whilst the chicken is in the oven, cook the lentils for 20 minutes in water until tender. When cooked, drain in a sieve or colander and set aside.

At the same time, cook the quinoa for 10-15 minutes in chicken stock until tender. When cooked, set aside (if there is still some stock that’s fine)

Fry the courgettes, onion and red pepper in an almost dry pan, coated with just a little olive oil until they are looking a bit chargrilled.

Finally, mix together all the ingredients in the chicken pan, including the coriander.

Serve with a generous blob of sour cream.