Healthy pad Thai
Toss chicken with rice noodles and stir-fried veg to create a deliciously healthy dinner. There's a vegan option, too, which uses peanut butter (see tip, below)
One-pan cod & red shrimp
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp rapeseed oil
- 250g baby potatoessliced
- 1 large orange pepperdeseeded and cut into chunks
- 1 bay leaf
- 1 leektrimmed and thinly sliced
- 2 large garlic clovesthinly sliced
- 200g pack passata
- 200ml vegetable stockmade with 1 tsp vegetable bouillon powder
- 10g flat-leaf parsleychopped
- 280g pack cod loincut into 6 large chunks
- 100g frozen wild red shrimpdefrosted and peeled
- 100g fine trimmed green beanshalved
Nutrition: Per serving
- kcal440
- fat14g
- saturates1g
- carbs33g
- sugars13g
- fibre10ghigh
- protein41g
- salt1.3g
Method
step 1
Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender.
step 2
Add the parsley, cod, shrimp and green beans, then put the lid back on and cook for about 7 mins more, or until the fish flakes easily when pressed with a fork. Will keep chilled overnight, but best eaten fresh.
