All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Salmon Nicoise Quiche

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This quiche is full of vegetables and that is a great way to disguise the fact it’s actually got double carbs in. Potatoes AND pastry; who doesn’t love that? My salmon nicoise quiche is a great way to take leftovers to another level. I made the nicoise salad, so everything was prepped and cooked, and then assembled the quiche the next day. Served alongside some mustard flecked dressed lettuce, this is a perfect lunch for me.

Delicious served warm from the oven you can slice this nicoise quiche into portions and freeze them individually, ready to be defrosted and warmed up another day. read more

Five Minute Salmon Noodles

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I blinked and it is the end of January! I can’t believe this is my first post of 2021. But these five minute salmon noodles are quite an apt recipe for now. I’ve been working from home and the appeal of toast and sandwiches has worn pretty thin. However, I don’t want to be making a time consuming lunch each day. So I started to think about food I could make in a few minutes; a few basic recipes which will add variety to my working week and be a doddle to make.

I used some sweet chilli hot smoked salmon for these noodles. It was reduced and I used it for two lunches (the other of which I’ll tell you about below). A handful of fresh vegetables, dried noodles and a soy dressing made from store cupboard ingredients are all you need for a delicious lunch in minutes. read more

Smoked Salmon and Broccoli Quiche

By 29 Comments

I used to think of quiche as a dull, beige pastry which got wheeled out from old cookery books from time to time and no one was particularly fussed about it. Turns out I was wrong. It’s a most excellent pastry. I cooked my smoked salmon and broccoli quiche a few weeks ago, divided it up and froze it in wedges. Now I’m working from home I love to have something interesting for lunch. When it’s quiche day, it’s the best day of the week.

The freshness of the broccoli and spinach combined with the flavourful smoked salmon is a winning combination. It feels rather luxurious to have it for lunch. read more

Moroccan Style Fish and Chips with Young’s

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Moroccan Style Fish and Chips with Young's

Who doesn’t love fish and chips? That classic British seaside dish, everyone has their favourite sauce or side to go with it; curry sauce, mushy peas, simple salt and vinegar or a good spoonful of tartare sauce. I’m a mushy peas and tartare sauce person I have to admit. When I started thinking about this recipe I wanted to make sure I kept the elements I love about those two sides but add in some influences from somewhere else. For my Moroccan Style Fish and Chips I’m using Young’s Chip Shop Cod Fillets, did you know they are the Nation’s favourite? This recipe is perfect for adding a bit of spice to a classic dish and it’s so easy to cook.

Ingredients

You will need (for two people):

1 pack of Young’s Chip Shop Cod Fillets (these are made from sustainably sourced 100% white flaky cod fillets)

For the chips

  • 800g potatoes, scrubbed and cut into wedges
  • 4 tbsp rapeseed oil
  • 1 ½ tbsp ras-el-hanout
  • Salt and pepper

For the mushy peas

  • 400g frozen peas
  • 1 tbsp butter
  • Small handful fresh coriander, roughly chopped
  • Small handful fresh mint, roughly chopped
  • 1 small preserved lemon, finely chopped

For the harissa mayo

  • 3 tbsp good quality mayonnaise
  • 1 tbsp harissa paste

Method

Put the potatoes into a pan and cover with cold water. Add a pinch of salt and bring to the boil. Boil for 5 minutes and then drain well.

Preheat an oven to 200C.

Drizzle the oil over the potatoes then add the ras-el-hanout and some salt and pepper and mix everything together well. Tip onto a baking tray and roast for 35-40 minutes until golden brown.

Add the Young’s Chip Shop fillets to the oven 15 minutes after the chips. Place the fillets on a wire rack over a deep baking tray and then pop in the oven for 22 minutes.

While the wedges are cooking make the mushy peas. Bring a pan of salted water to the boil and tip the peas in. Bring the pan back to the boil and cook the peas for 2-3 minutes then drain.

Mash the peas with the coriander, mint, butter, preserved lemons and a little black pepper. Keep mashing if you want it really smooth, or leave it a little chunky.

Simply stir the harissa paste through the mayonnaise and serve.

I really liked the method for cooking the cod; it means that it goes crispy on both sides so you get a proper crunch from Young’s unique, crisp, bubbly batter. The cod inside flakes apart really nicely and I was pleasantly surprised to find out that Young’s Chip Shop Cod Fillets are only 243 calories per fillet. If you’d like to recreate the authentic taste of the chippy at home, take a look at the video above, Young’s have partnered with Ruth Langsford to create some recipes to try at home. The flavours in my Moroccan Style Fish and Chips are really vibrant and the different textures from all the elements of the dish bring everything together perfectly.

The preserved lemons in the mushy peas have a very similar salty piquancy to capers so the mushy peas take pride of place where tartare sauce normally would; adding the mint and coriander too brings a fantastic freshness. The ras-el-hanout gives the wedges a wonderful warmth and when they’re cooking in the oven the smell is amazing. Mixing up the harissa mayonnaise is so simple and so full of flavour, just add a bit less harissa if you don’t want it as hot. Load up your fork with crispy coated cod, sweet and savoury mushy peas and a good dollop of spicy harissa mayo, it is such a delicious combination.

This is a featured post and I was reimbursed by Young’s for my time and ingredients. All opinions and words are (as always) my own. Thank you for supporting the brands that support me.

Vegetarian Fish and Chips (with Halloumi)

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Vegetarian Fish and Chips (with halloumi) and mushy peas

This is, probably, one of my absolute favourite meals I have ever made. Not only does it look glorious (excuse self-praising) but it is absolutely delicious. A vegetarian fish and chips if you will; a real rival to that classic seaside dish using halloumi instead of fish. With my recipe there is no crispy batter, however, the outside of the halloumi gets all crispy and wonderful so you really don’t miss it. Plus, as there’s no deep fat frying involved it’s much more suited to a weeknight dinner as there’s no faffing around.

Ingredients

You will need (for two):

  • 4-5 red skinned potatoes, cut into wedges
  • Oil for roasting (I use rapeseed)
  • Salt and Pepper
  • 400g frozen peas
  • 1 tsp dried mint
  • 1 tbsp butter
  • 1 block halloumi, sliced (I used High Weald Dairy’s Organic Halloumi)

Method

Put the potatoes into a pan and cover with cold water. Add a pinch of salt and bring to the boil. Boil for 5 minutes and then drain well.

Preheat an oven to 180C.

Drizzle over a good glug of oil and some salt and pepper and mix everything together well. Tip onto a baking tray and roast for 40-45 minutes until golden brown.

While the wedges are cooking make the mushy peas. Bring a pan of salted water to the boil and tip the peas in. Bring the pan back to the boil and cook the peas for 2-3 minutes then drain.

Mash the peas with the mint, butter, a little salt and plenty of pepper. You can mash to the texture you like; I like to leave mine a little chunky.

Get a frying pan onto a medium heat and add the halloumi slices. Dry fry on both sides until golden brown and crispy.

Serve everything together along with some malt vinegar and lemon wedges.

The saltiness of the halloumi with the sweetness of the peas; the mint in both ties them together perfectly. A little squeeze of lemon over the halloumi to give it a bit of zing. Soft, fluffy potato wedge middles with golden, crispy outsides slathered in malt vinegar and unceremoniously dunked in tomato ketchup. All the textures, all the flavours. Honestly if you’re a fish and chip aficionado I challenge you to make this and not enjoy it. Happy, happy days.

Balsamic Roasted Vegetables and Lemon and Black Pepper Cod with Birds Eye

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Lemon and Black Pepper Cod with Balsamic Roasted Vegetables and Rice, finished

When I’m thinking of ways to treat myself in the middle of the week I like to try and make my life as easy as possible. I prefer to make things where everything is cooked together, or use the same tools. For example I would always try to steam any vegetables over potatoes or pasta that I’m cooking, or if I’m roasting something I try to put everything in the oven. That’s what this meal is all about; grabbing a few bits and bobs from around the kitchen and lifting a meal into something delicious. So, instead of going for a standard fillet of fish, I tried the Lemon and Cracked Black Pepper Lightly Dusted Cod from the Birds Eye ‘Inspirations’ range and works so well with sticky balsamic roasted veggies.

Ingredients

You will need (for two):

  • 2 Birds Eye Lemon and Cracked Black Pepper Lightly Dusted Cod fillets
  • 250g cherry tomatoes, halved
  • 1 red onion, peeled and sliced
  • 2 tbsp olive oil (for roasting)
  • 1 tbsp balsamic vinegar
  • 1 sprig fresh rosemary
  • 120g mixed rice
  • Couple handfuls rocket
  • 1 lemon
  • Salt and pepper
  • Extra virgin olive oil (for drizzling)

Method

Preheat the oven to 200C. Get a large pan of salted water on to boil.

Mix the onions with the olive oil and a little salt and pepper on a baking tray. Roast in the oven for ten minutes.

After ten minutes add the tomatoes to the tray with the balsamic vinegar and the rosemary then return to the oven for 20 minutes. Put the cod on a separate baking tray and put this in the oven at the same time.

Cook rice according to the pack instructions (it should take around 20 minutes).

When the rice is cooked, drain well then add the juice from the lemon and a good helping of black pepper.

Stir the roasted tomatoes and onions through the rice then serve everything together with a good handful of rocket.

Give everything a little drizzle with the extra virgin olive oil before eating.

I think this works so well as a meal because there’s only a little bit of prep work to do and it’s all ready at the same time. The combination of lemon and black pepper cod works so well with the faint rosemary flavour from the roasted veg; the cod itself flakes apart so easily. The onions and tomatoes bring sweetness, the vinegar adds a lovely sticky glaze and the lemon and rocket bring a little freshness too. Depending on which rice you use (I used a basmati and wild mix) will give different flavours and textures to the finished dish. This would of course work with cous cous or quinoa if you preferred and you could mix the veggies up depending on what you had in your kitchen. Delicious, fresh, full of veg and ready in only 30 minutes.

This is a sponsored post and I was reimbursed by Birds Eye for my time and ingredients. All opinions and words are my own. Thank you for supporting the brands that support me.

Review: Norwegian Skrei Cod in a simple Butter and Parsley Sauce

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Skrei Cod in Butter and Parsley

I don’t get to eat much fish at home as the OH isn’t a fan of anything with gills and I certainly can’t be bothered to make something different for both of us! Now I’m working from home I can have all sorts of things for lunch. The mind boggles. In reality it’s almost always toast but I was offered some Skrei cod to try and I thought it would make my midday meal much more exciting.

Skrei is a much loved Norwegian delicacy. Skrei must be caught fully grown and meet the strict quality standards to be labelled as such. This source of cod is a sustainable one and most of the Skrei are line caught. You can read more about Hugh’s Fish Fight here. read more

Smoked Trout and Potato Salad

By 12 Comments

I have been doing many things recently that I have not done before. I recently de-boned a chicken, which I was pretty apprehensive about because it was new to me, but I am pleased to confirm it couldn’t have gone better. This recipe is another example of trying to do something I was thoroughly convinced was complicated and time consuming.  read more

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