Apricot & hazelnut muesli
Packed with filling oats, nuts, seeds and dried fruit, this delicious cereal is ready in just 15 minutes. Make this gluten-free by using gluten-free oats or serve with non-dairy milk for a vegan breakfast
Leek, tomato & barley risotto with pan-cooked cod
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp rapeseed oil
- 1 large leek(315g), thinly sliced
- 2 garlic cloveschopped
- 400g can barley(don't drain)
- 2 tsp vegetable bouillon
- 1 tsp finely chopped sage
- 1 tbsp thyme leavesplus a few extra to serve
- 160g cherry tomatoes
- 50g finely grated parmesan
- 2 skin-on cod filletsor firm white fish fillets
Nutrition: per serving
- kcal405low
- fat14g
- saturates6g
- carbs21g
- sugars7g
- fibre8g
- protein44g
- salt0.9g
Method
step 1
Heat 1 tsp oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently until softened, adding a splash of water to help it cook if you need to.
step 2
Tip in the barley with its liquid, then stir in the bouillon, sage and thyme. Simmer, stirring frequently for 3-4 mins. Add the tomatoes and cook about 4-5 mins more until they soften and start to split, adding a drop more water if necessary. Stir in the parmesan.
step 3
Meanwhile, heat the remaining oil in a non-stick pan and fry the cod, skin-side down, for 4-5 mins. Flip the fillets over to cook briefly on the other side. Spoon the risotto into two bowls. Serve the cod on top with a few thyme leaves, if you like.
