Prep Time 10 mins
Cook Time 0 mins
250g peppered mackerel fillets
250g chestnut mushrooms
1/2 white onion, chopped
2 cloves garlic, chopped
3 tbsp fresh lemon juice
Handful fresh parsley
1 tbsp olive oil plus more for cooking
(Optional: 150g grass fed salted butter (This recipe is dairy free but if you prefer your pate a more solid consistency add butter in as stated below)
Saute the onion, garlic and mushrooms in a little olive oil until the onion is softened and the mushrooms have browned. Once cooked place all the ingredients into a food processor and blend. Remove the skin from mackerel and chop into the mushroom mixture, add the fresh parsley, lemon juice, olive oil and blend all the ingredients thoroughly into a smooth pate. If you prefer a more solid consistency to your pate add in the butter and blend until smooth.
TIP: Serve with crudité, cucumber, carrot batons, and celery sticks to make a perfect snack
Prep Time 20minutes
Cook time 30minutes
2 garlic cloves, chopped
1/4 cube chicken bouillon
100g cooked butter (lima) beans
3 teaspoons olive oil
150g butternut squash, cut into baton shapes (for muscle burners you can change to sweet potato)
1 red bell pepper, sliced
1 small red onion sliced
1 teaspoon thyme
2 sea bass fillets
2 pak chois, sliced in half
2 teaspoons flat leaf parsley
juice 1/4 lemon
Preheat the oven to 200C. In a pan heat the garlic, bouillon and butter beans in the water and bring to the boil. Transfer to a blender and blend until you get a smooth sauce. Add a little oil and a bit more water until smooth. Add back to the pan until later.
Toss the squash in 1 teaspoon of olive oil and put in the oven on the tray for 20 minutes. After 20 minutes, add the pepper, thyme and salt, toss again and return to the oven for 10 more minutes
Add the remaining olive oil to a pan and fry the sea bass skin down for 4 minutes on this side. While this is cooking add the pak choi to boiling water and boil for 2. 5minutes, dry on kitchen towel. Bring the bean sauce back to the boil and add the parsley and salt.
Turn the fish over and place the pak choi in, cooking for 2 minutes. Squeeze the lemon over the fish.
Blanche the samphire in boiling water for 30 seconds. To serve, divide all the veg, drizzle over the sauce, then the fish before topping with the samphire.