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Posts Tagged ‘Healthy’

BBQ Chicken and Peach Salad

Posted in Barbecue, Chicken, Food, Healthy, Marsanne, Roussanne, Wine, tagged , , , , , , , , on 29 June 2012| 2 Comments »

Our local supermarket, which will remain nameless, has perfectly ripe Spanish peaches at the moment. Absolutely perfect for a summer barbecue salad. It’s worth paying the extra for free-range chicken from a reliable source (probably not the local supermarket).

Warm Chicken & Peach Salad – to serve 4

  • 500g good-quality chicken breasts
  • 2 tbsp balsamic vinegar
  • olive oil
  • baby spinach leaves
  • ripe peaches
  • basil

Heat the barbecue.

Put the chicken breast in a shallow dish. Add 1 tbsp balsamic vinegar, 1 tbsp olive oil and plenty of salt and pepper. Turn the chicken breasts in the marinade until they are well-coated.

Cook the chicken on the hot barbecue until cooked through (ours took about 6 minutes on each side). You are going to slice the chicken anyway so it’s no problem to slice open one of the fillets to check.

Scatter a good few handfuls of spinach and a small handful of basil leaves over a large serving platter.

Mix 1 tbsp balsamic vinegar, 2 tbsp olive oil, a few shredded basil leaves and some salt and pepper together to make a dressing.

Slice the chicken and peaches and toss gently with the salad leaves. Drizzle over the dressing and serve.

Drink with: either Roussanne or Marsanne with their stone-fruit flavours to complement the light peachy flavours of the salad. We had a glass of a St Joseph white from Pierre Gaillard made from Roussanne which is amazing on it’s own and a perfect match for this dish.

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BBQ Tikka Sea Bream

Posted in Asian, Barbecue, Beer, Fish, Food, Healthy, tagged , , , , , , , on 28 June 2012| 1 Comment »

We didn’t brush the grill of our barbecue well enough to prevent the skin sticking to it. If you’re cooking fish on a barbecue learn from our mistakes and brush the grill down well and rub with a bit of oil to stop it sticking. You can also season the fish with salt and set it aside for 15 minutes or so before cooking which will draw the moisture out of the skin. Alternatively you can take the extra safe precaution of cooking the fish on some tinfoil. This is a delicious way to cook fish and you get the flavours of the garlic, ginger and Tikka flavours with the added barbecue smokiness which works a treat and can be served with a fresh cucumber, tomato and coriander salad.

BBQ Tikka Sea Bream – to serve 2

  • 2 tbsp finely grated fresh ginger
  • 4 garlic cloves, finely grated
  • 2 small sea bream, approx. 450g each
  • 6 tbsp natural yoghurt
  • 2 tbsp olive oil
  • 2 tsp turmeric
  • 2 tsp chilli powder
  • 3 tsp cumin seeds

Get the barbecue hot.

Slash the skin of the fish on either side and place in a shallow dish. Mix the ginger and garlic, season with salt, then rub all over the fish.

Mix the yoghurt with the oil, spices and seasoning. Pour this over the fish and rub it all over the fish with your hands, inside and out.

Cook for about 6 minutes on each side and serve with an Indian-style salad.

Drink with: a chilled bottle of Singha beer, preferably outside in the sunshine.

(Original recipe from BBC Good Food)

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Spicy Tomato and Couscous Soup

Posted in Food, Healthy, Soup, Vegetarian, tagged , , , , , on 17 June 2012| Leave a Comment »

There’s hardly any couscous used here but it still manages to transform this into a really wholesome soup.

Spiced tomato and couscous soup – to serve 4

  • olive oil
  • 1 large onion, chopped
  • 2 diced carrots
  • 3 stalks celery, diced
  • 2-3 tbsp harissa paste (depending how spicy you like it)
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes
  • 2 tbsp tomato purée
  • 500ml vegetable stock
  • 1 tin chickpeas
  • 2 tbsp couscous
  • handful of parsley, chopped

Heat 1 tbsp olive oil in a large pan and cook the onion, carrot and celery for a few minutes until starting to soften. Stir in the harissa and cumin. Add all the other ingredients except the couscous and stir, then cover and simmer for 30 minutes. Add the couscous and simmer for another 5 minutes, then stir in the parsley just before serving.

(Original recipe from BBC Good Food)


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Pork with Apricots

Posted in Food, Healthy, Pork, tagged , , , , , , on 16 June 2012| Leave a Comment »

A summer version of pork and apple, the apricots add a similar sweet and acidic foil. On the table in 20 minutes.

Pork with spiced apricots – to serve 2

  • 2 large (approx. 175g) pork steaks
  • olive oil
  • 4 ripe apricots, halved and stoned
  • knob of butter
  • pinch dried chilli flakes
  • 2 tsp muscovado sugar

Preheat the grill to medium and line a baking tray with tinfoil. Place the pork steaks on the tray, brush with a little oil and season. Arrange the apricot halves around the pork, cut side up. Top each apricot half with a little butter, sugar and chilli.

Grill the pork for about 15 minutes in total, turning half way through.

Great with some steamed potatoes and green veg.

Drink with: We’ve been drinking a lot of northern Rhone recently and this dish matches the Roussanne and Marsanne whites found there. They compliment the apricot flavours and have enough weight and acidity to stand up to the pork. It is a really good match, so search out these grapes from around the world as we think they are so underrated.

(Original recipe from BBC Good Food)

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Hot and Sour Watercress and Prawn Soup

Posted in Asian, Food, Healthy, Pinot Noir, Prawns, Soup, tagged , , , , , , on 14 June 2012| 2 Comments »

The watercress has finally arrived in Caviston’s, one of our favourite vegetable shops. The seasons seem to be all out this year and we can’t predict when produce will be there and at it’s freshest. The bags you buy in supermarkets just don’t taste like the real thing at all so catch it while you can as it mightn’t be here for long!

This soup can be on the table under 10 minutes if you want. We love asian soups as they have great depth of flavour and really zing with freshness.

Hot and Sour Watercress and Prawn Soup – to serve 2 

  • 3 tbsp rice vinegar (or white wine vinegar)
  • 500ml vegetable or chicken stock
  • 1 tbsp soy sauce
  • 1tsp golden caster sugar
  • 2.5cm piece ginger, peeled and thinly sliced
  • 3 scallions, thinly sliced
  • 300g raw peeled prawns
  • 1 bunch watercress, stalks cut off

Put all the ingredients except for the prawns and watercress into saucepan and bring to a simmer.

Cook for a minute, then add the prawns and cook until they turn pink.

Stir in the watercress and take off the heat. Taste and add another teaspoon of sugar if necessary.

Drink with: a non-Burgundy Pinot but not from a hot climate. We tried one from San Gimignano in Tuscany which had lovely juicy fruit but was still nice and light without too much tannin which tends to clash badly with chilli. A surprisingly good choice and one that will be repeated.

(Original recipe from BBC Good Food)

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Mediterranean Stuffed Peppers

Posted in Food, Healthy, Vegetarian, tagged , , , , , , on 10 June 2012| 1 Comment »

We like to take these to work in our lunchboxes but it would also make a nice veggie main with some salad. Very easy to double the recipe too.

Mediterranean Stuffed Peppers – to serve 2

  • 1 large red and 1 large yellow pepper, halved and deseeded
  • 85g couscous
  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta, crumbled
  • 50g semi-dried tomatoes, chopped
  • 2 tbsp shredded basil

Heat the oven to 200C/180C fan/gas 6. Microwave the peppers on a plate on Medium for about 5 minutes or until they are almost soft.

Put the couscous in a bowl and cover with 125ml boiling water. Stir, then cover the bowl with cling film and leave for 10 minutes. Break the couscous up with a fork, then add the pine nuts, olives, feta, tomatoes and basil. Pile the stuffing into the peppers, put on a baking tray and bake for 10 minutes.

(Original recipe from BBC Good Food)

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Peppered Mackerel, New Potato & Watercress Salad

Posted in Fish, Food, Healthy, tagged , , , , , , on 4 June 2012| Leave a Comment »

Stock up on your oily fish with this delicious and easy-peasy dish. Leftovers are great for lunch the next day.

Peppered mackerel, new potato & watercress salad – to serve 6

  • 750g baby new potatoes
  • 5 tbsp mayonnaise
  • small bunch chives
  • 100g bag watercress
  • 270g peppered mackerel fillets

Boil the potatoes until tender, then drain and allow to cool for 10 minutes. Snip most of the chives and mix with the mayonnaise.

Scatter half the watercress on a serving platter, chop the rest roughly and mix with the mackerel, potatoes and mayonnaise.

Pile the mackerel and potato mix on top of the watercress and snip the rest of the chives over the top.

Wine Suggestion: Oily fish is difficult to match with wine – go for a crisp white with fresh acidity, such as a Sauvignon Blanc.

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Pea and Mint Soup

Posted in Food, Healthy, Soup, Vegetarian, tagged , , , , , on 3 June 2012| 1 Comment »

Finally we have warm enough weather to stop thinking about soup so much. This is more of a warm weather soup. Nice and light with really fresh flavours. You can even eat it chilled if you like.

Pea and Mint Soup – to serve 4

  • 1 bunch scallions, roughly chopped
  • 1 clove garlic, crushed
  • 1 medium potato, peeled and diced
  • 850ml vegetable stock
  • 900g fresh peas in their pods – you should get around 250g peas (or use frozen)
  • 4 tbsp chopped fresh mint
  • large pinch caster sugar
  • 1 tbsp fresh lime or lemon juice
  • 150ml buttermilk or soured cream

Put the scallions, garlic, potato and stock in a large pot and bring to the boil, then turn down and simmer for about 15 minutes or until the potato is very soft.

Blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside to use as a garnish at the end.

Add the rest of the peas to the pot and simmer for 5 minutes. Stir in the mint, sugar and lemon/lime juice, then blend until smooth. Stir in the buttermilk or soured cream and season and reheat gently if necessary (don’t let it boil though or it might curdle). Garnish with the drained peas to serve.

(Original recipe from BBC Good Food)

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Spring Pea Risotto

Posted in Food, Italian, Sauvignon Blanc, Vegetarian, Wine, tagged , , , , , , on 2 June 2012| Leave a Comment »

A bit of a celebration of peas. The original recipe also suggested topping it off with pea shoots at the end but unfortunately we couldn’t find any today. Not as tasty as some of our richer risottos (with much more butter and cheese) but very nice all the same.

Pea risotto – to serve 4

  • 50g butter
  • 1 onion, finely chopped
  • 300g cooked fresh peas
  • 1.7 litres hot vegetable stock (you might not need it all)
  • 350g risotto rice
  • 200ml white wine
  • 25g Parmesan, grated

Melt the butter in a large saucepan, add the onion and cook gently for about 10 minutes until very soft but not coloured.

Whizz about a third of the peas in food processor with a ladle of stock to make a purée.

Stir the rice into the onion, turn up the heat, then sizzle and stir for about a minute. Add the wine and bubble until it has all be absorbed, stirring the whole time. Continue cooking this way, adding a ladle of stock at a time and stirring continuously until the rice is tender and creamy. It should take between 20 and 30 minutes.

Stir in the pea purée, the remaining peas, Parmesan and seasoning, then turn off the heat and leave to stand for a few minutes. Drizzle with a splash of good olive oil before serving if you like.

Wine Suggestion: A Sauvignon Blanc should complement the fresh green pea flavour you can often find similar characteristics in the wine. We prefer the more subtle versions from the Loire Valley but there are some excellent examples from Marlborough in New Zealand that don’t go too over the top, like Morton Estate.

(Original recipe from BBC Good Food)

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Panzanella

Posted in Food, Healthy, Italian, Vegan, Vegetarian, tagged , , , , , , , on 31 May 2012| 2 Comments »

A delicious Tuscan salad which is usually made with stale bread – we think the bread in Tuscany may contain less preservative as our bread rarely gets a chance to go stale. This version uses baked croutons for a similar effect. Make sure you leave the salad for about 30 minutes before serving to allow the flavours to mingle.

Panzanella – to serve 6

  • 2 cloves garlic
  • 1 large mild red chilli
  • 3 tbsp red wine vinegar
  • pinch of sugar
  • 100ml extra virgin olive oil
  • 600g ripe tomatoes
  • 1 red pepper
  • ½ large cucumber
  • 2 sticks celery
  • 1 tbsp capers
  • ½ red onion
  • 4 thick slices from a country-style loaf
  • a small bunch of basil

Crush the garlic with a little bit of salt in a mortar, then deseed and chop up the chilli and crush with the salt and garlic until you have a coarse paste.

Add the vinegar and sugar and mix then tip into a large salad bowl. Add the olive oil and beat together.

Chop the rest of the salad ingredients into bite-size chunks or slices.

Tear the bread into small chunks and bake in a moderate oven until golden and crispy, then add the salad bowl.

Tear over the basil and add to the bowl with a bit of salt and pepper, then toss lightly and leave to stand for about 30 minutes. Toss again before serving.

Wine Suggestion: Wines from a region tend to complement the foods from that region (kind of like a chicken and egg thing). A glass of straightforward Chianti will have the right sort of acidity and rusticity to complement this perfectly.

(Original recipe by Alastair Hendry in Olive, June 2010.)

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Crispy New Potatoes

Posted in Food, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , , , on 30 May 2012| 5 Comments »

My Dad keeps talking about these potatoes that I made before which he says I squashed a bit and then put them in the oven to crisp up. I had no recollection of these squashed, crispy potatoes until I came across these. Is this them Dad? If so I’ll make them for you next time I see you.

Crispy New Potatoes – to serve 4

  • 16 smallish new potatoes, leave the skins on
  • 2 tbsp olive oil
  • paprika

Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 minutes, drain and then put back on the warm ring to dry off. Spread the potatoes out on a baking tray and squash them a bit using a potato masher. Be careful here as you only want them a bit squashed and not completely smashed (though I smashed one or two and it just made them even more crispy so don’t worry too much).

Drizzle with the olive oil and sprinkle over a little paprika, salt and pepper. Now roast in the oven for about 20 minutes or until nice and crispy.

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Summer Barbecue Chicken

Posted in Barbecue, Chicken, Healthy, tagged , , , , , , on 28 May 2012| Leave a Comment »

At last summer has arrived in Dublin and you can smell barbecues everywhere. Here’s a healthy alternative to sausages and burgers and it tastes delicious!

Summer Barbecue Chicken – to serve 4

  • 4 skinless chicken breasts (not too big)
  • 3 tbsp maple syrup
  • 1 tbsp wholegrain mustard
  • grated zest of 1 orange

Slash the chicken breasts a few times across the top. Put the rest of the ingredients in a shallow dish and swish together. Then add the chicken and turn it over a few times until completely covered. If you have time you can leave it in the fridge for up to 24 hours to marinade (cover the dish with cling film), if not it will still taste great cooked straight away.

Cook the chicken on a barbecue turning once and brushing on any marinade left in the dish. Ours took about 8 minutes in total but cook them longer if necessary.

Serve with a salad and some new potatoes.

Wine Suggestion: We would try a light red here rather than a white wine to complement the chicken. Barbecues intensify flavour and a white wine can easily become overwhelmed. Try an Italian Valpolicella which has a bit of spice and should be able to stand up to the powerful flavours.

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Cream of Tomato Soup

Posted in Food, Healthy, Soup, Vegetarian, tagged , , , , , , , , on 28 May 2012| 4 Comments »

We’ve made a few quick tomato soups recently so we should maybe describe this as a slow one. This takes about 40 minutes but is worth it and gives a much more home-made flavour, super-healthy too.

Cream of tomato soup – to serve 4

  • 2 tbsp light olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 large carrot, chopped
  • 500g plum tomatoes
  • 200ml passata
  • 400ml vegetable or chicken stock
  • 1 bay leaf
  • 1 large sprig of thyme
  • a small handful of basil leaves (if you have them)
  • 100ml single cream

Heat the oil in a large saucepan and cook the onion, garlic and carrot over a low heat fro 6-7 minutes.

Stir in the tomatoes, passata, stock, bay leaf and thyme, then bring to a simmer. Cover and cook for 30 minutes.

Remove the bay leaf and thyme stalk. Season and add the basil. Whizz until smooth with a hand blender, stir in the cream and serve.

(Original recipe by Annabel Karmel in BBC Good Food Magazine, May 2004.)

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More Courgettes!

Posted in Food, Healthy, Side dish, Vegetarian, tagged , , , , , , on 26 May 2012| Leave a Comment »

We eat tonnes of courgettes over the summer months so it’s good to try some new ways to cook them. This makes a great side dish for a barbecue.

Courgettes with crispy cheese crumbs – to serve 4

  • 6 courgettes, cut into chunky batons
  • pinch dried chilli flakes
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 85g dried or stale breadcrumbs
  • 3 tbsp grated Parmesan
  • 4 tbsp passata

Heat the oven to 200C/180C fan/gas 6. Put the courgettes in a baking dish or roasting tin and toss with the chilli, thyme and 1 tbsp oil and seasoning.  Bake for 20 minutes.

Mix the rest of the oil with the garlic, breadcrumbs, Parmesan and some seasoning.

Stir the passata into the courgettes, sprinkle with the cheesey crumbs and bake for another 10-15 minutes until crispy.

(Original recipe from BBC Good Food)

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Zucchini Fritte

Posted in Food, Healthy, Side dish, Vegetarian, tagged , , , , , , on 24 May 2012| Leave a Comment »

This is a really simple courgette side dish. Don’t worry about cooking the courgettes at the last minute as they taste just as good at room temperature, so cook them a little in advance.

Fried courgettes – to serve 6

  • 2 tbsp olive oil
  • 3 courgettes, sliced
  • ½ red chilli, sliced into rings
  • 2 garlic cloves, chopped
  • handful parsley, chopped

Heat the oil in a large frying pan, then fry the courgettes for about 5 minutes or until starting to brown.

Add the chilli and garlic and fry for a further minute. Season with salt, then toss with the parsley and serve.

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Miso Aubergines

Posted in Food, Healthy, Vegetarian, tagged , , , , , , on 23 May 2012| Leave a Comment »

Healthy Japanese-style aubergines – this is really easy and has loads of flavour! Great when you feel like a veggie night.

Miso aubergines – to serve 2

  • 2 small aubergines, halved lengthways
  • olive oil
  • 2 tbsp miso paste
  • 2 tbsp mirin
  • a large pinch of caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp sesame seeds
  • 4 scallions, shredded to serve
  • rocket to serve

Heat the oven to 200C/fan 180c/gas 6. Score a criss-cross pattern into each aubergine half. Brush with 1tsp oil and season. Put on a non-stick tray and bake for 20 minutes (or a bit longer if they are not completely soft).

Mix the miso, mirin, sugar and lemon juice together to make a paste. Spread over the aubergine halves and sprinkle with the sesame seeds. Put under a hot grill for a few minutes until golden. Serve with the scallions and rocket.

Beer Suggestion: Miso is a strong flavour so you need something robust and yeasty. Try a richer style beer, such as Bombardier, or Kirin for a cleaner, lager style.

(Original recipe from BBC Good Food)

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Harissa Sweet Potato Wedges

Posted in Food, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , on 22 May 2012| 7 Comments »

Healthy side-dish with delicious flavour. We had these with a barbecue and they tasted great. Serve with some sour cream and chives if you have it – or mayo!

Harissa sweet potato wedges – to serve 4

  • 1kg sweet potatoes, scrubbed and cut into wedgees
  • 1 tbsp harissa paste

Heat the oven to 200C/180C fan/gas 6. Toss the wedges with the harissa in a bowl and then transfer to a baking tray and cook for 40-45 minutes.

(Original recipe from BBC Good Food)

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Barbecue tuna with peppery tomatoes & potatoes

Posted in Barbecue, Fish, Food, Healthy, tagged , , , , , on 21 May 2012| 1 Comment »

This makes a really tasty side dish so serve it with something else if you’re not keen on tuna. A definite repeat recipe!

Tuna with peppery tomatoes & potatoes – to serve 4

  • 4 tuna steaks
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • few thyme sprigs
  • 500g new potatoes, sliced about 1 cm thick
  • 2 red peppers, cut into large chunks
  • 1 red onion, cut into 8 wedges
  • 1 green chilli, deseeded and chopped
  • 400g tin cherry tomatoes

Preheat the oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, about two-thirds of the garlic and leaves from a sprig of thyme. Leave to marinate.

Get your barbecue on as you want a high heat to cook the tuna later (a griddle pan will suffice if it’s not barbecue weather).

Put the potatoes, peppers, onion and chilli into the hot tin with the rest of the oil and toss to coat. Roast for 20 minutes or until the potatoes are very nearly cooked (you might need to put them back in for another 5-10 minutes). Add the rest of the garlic and thyme and stir well before adding the tomatoes, then cook for another 5 minutes and add some seasoning.

Wipe most of the marinade off the fish, season, then sear on the barbecue for a minute on each side for medium (longer if you like it better done). Serve with the veg.

Wine Suggestion: Serve with a light Italian red, like a Valpolicella, which will have enough acidity for the tomatoey sauce.

(Original recipe from BBC Good Food)

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Light Lamb Tagine

Posted in Food, Healthy, Lamb, tagged , , , , , , on 20 May 2012| Leave a Comment »

This is a much lighter version of a lamb tagine. We definitely prefer the full-fat version but this is super simple to make, tasty, and healthy – so if you’re watching your waste we highly recommend it.

Light lamb tagine – to serve 6

  • 700g lamb leg meat, trim off all the fat and cut into bite-sized chunks
  • 1 onion, cut into 8 wedges
  • 2 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chilli powder
  • 1 cinnamon stick
  • 12 dried apricots, chopped (make sure they’re the no-soak ones)
  • 1 preserved lemon, discard the pulp and chop the skin
  • 2 tbsp runny honey
  • 400g tin chickpeas, drained
  • 400g tin chopped tomatoes
  • 125g couscous
  • chopped coriander to serve

Heat the oven to 170C. Put the lamb, onion, garlic, spices, apricots, lemon, honey, chickpeas  into a large ovenproof casserole with a lid.

Season, then add the tomatoes and 400ml water. Bring to the boil cover and cook in the oven for 1½ hours, or until the lamb is tender. Turn the oven up to 200C.

Add 150ml of boiling water to the couscous and leaf to stand for 2 minutes. Fork through to avoid any clumps and spoon over the lamb. Return to the oven and cook without the lid for about 15 minutes, or until lightly browned.

Serve with some chopped coriander.

Wine Suggestion: Mediterranean reds tend to complement spicy, sweet flavours. We had a really interesting Italian red from Etna called Tenuta delle Terre Nere, which was very elegant and not too heavy. We would suggest a lighter red such as a Carrignan/Granache blend which can be found on the Mediterranean rim such as France, Spain or Sardinia. If you can find one with a bit of age it should have mellowed out nicely.

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Pork with Maple & Mustard Sauce

Posted in Food, Healthy, Pork, tagged , , , , , on 15 May 2012| 2 Comments »

Pork tenderloins are usually pretty cheap and not too high in fat but be careful not to overcook them as they can become dry. Serve with some greens or salad and new potatoes.

Pork with maple & mustard sauce – to serve 4

  • 2 pork tenderloins, about 300g each
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice of 1 lemon

Cut the pork into 3cm thick slices. Put the flour and some salt and pepper in a food bag, add the pork slices, then shake well to coat the pork with the seasoned flour. Heat the oil in a large, non-stick pan and quickly fry the pork until browned. Continue to cook for about 5 minutes, then remove to a warm dish and cover with foil.

Add the onion to the pan, then fry quickly until lightly coloured. Add a bit more oil if you need it. Add the stock and bring to the boil. Boil for a couple of minutes to reduce the stock, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring.

Return the pork to the pan and simmer gently for another few minutes or until just cooked through. Sprinkle with some parsley if you have some.

Wine Suggestion: The maple syrup and mustard give a sort of sweet and sour effect which you need to balance with a little bit of sweetness in the wine but also a savoury character – try an Alsace Pinot Gris.

(Original recipe from BBC Good Food)

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