Happy New Year! It is the time of year when everyone puts their well intended New Year Resolutions into practice, being kind, changing your mind-set to a positivity, but perhaps the most popular of all: get healthy and fit. Gyms are over-flowing with determined resolutionists and the health-food aisle in your local supermarket has empty shelves. Fruit and veg markets are now thriving as they prepare for the demands of the healthy, healthy, healthy!
This January, we have found some unique, nourishing and fun recipes to try out for your new healthy kick-start! Dieting doesn’t always have to be dull…
Prawn and Salmon Burgers with Spicy Mayo – Serves 4
180g pack peeled raw prawns roughly chopped
4 skinless salmon fillets chopped into small chunks
3 spring onions roughly chopped
1 lemon, zested and juiced
small pack coriander
60g mayonnaise or Greek yogurt
4 tsp chilli sauce
2 little gem lettuces, shredded
1 cucumber, peeled into ribbons
1 tbsp. olive oil
4 seeded burger buns, toasted, to serve
Blitz half the prawns, half of the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Empty into a clean bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. In a separate bowl mix the lettuce with the cucumber, dress with a little lemon juice and 1 tsp olive oil, then set aside.
Heat the remaining oil in a large frying pan and the burgers on a medium heat for 3-4 mins each side or until they have a nice crust and are cooked through. Serve on toasted buns with the salad and a good dollop of the spicy mayo, or for a carb-free option with the salad on the side.
One-Pan Egg and Veg Brunch
300g baby new potatoes, halved
½ tbsp. rapeseed oil
1 knob of butter
1 courgette, cut into small chunks
1 yellow pepper, cut into small chunks
1 red pepper, cut into small chunks
2 spring onions, finely sliced
1 garlic clove, crushed
1 sprig thyme, leaves picked
Toast, to serve
Boil the new potatoes for 8 minutes and drain.
Heat the oil and butter in a large non-stick frying pan; add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything starts to brown. Add the spring onions, garlic and thyme and cook for a further 2 minutes.
Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and fry for 4 minutes, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with a few more thyme leaves and ground black pepper if you like. Serve with toast.
Baked Salmon and Eggs
6 crusty white rolls (poppy seed ones look best)
25g butter, melted
6 slices smoked salmon
6 medium eggs
A few snipped chives
Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to hold a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops.
Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one. Crack an egg into each and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.