Heat oven to 180 C / Gas 4
Grease a lasagne dish
125 g butter
100 g plain flour (gf or non gf)
1 l semi skimmed milk (a bit more may be needed if sauce too thick)
1 leek cut in to thin strips
500 g baby spinach
4 fillet portions of salmon – baked in foil for 15 minutes and flaked
400 g cheddar cheese – grated
2 cloves of garlic – crushed
4 sprigs of dill – chopped
Salt and pepper
10-12 sheets of lasagne – gf / non gf
Using 125 g of butter, flour and the milk make a bechamel / white sauce.
Melt the remaining butter in a pan and cook the leeks for 2-3 minutes. Season with salt and pepper. Add the spinach leaves (a handful at a time) and the garlic and cook until the spinach has wilted. Drain off any excess liquid.
Assemble the lasagne – spread 1/4 of sauce over the bottom of the dish. Place lasagne sheets on top. Top with half of the leek / spinach mix and half of the flaked salmon.
Sprinkle with a third of the cheese. Repeat – 1/4 of sauce, lasagne, greens, salmon and cheese.
Top with 1/4 of sauce , lasagne, remainder of sauce and grated cheese.
Cook for 45 minutes or until golden.
Sprinkle the dill over the top and serve with garlic flatbreads and a green salad.
A delicious dish that is assembled and then baked to heat through and crisp up the topping. Takes about 35 minutes from starting to eating 🙂
Ingredients: Broccoli, cavolo nero kale, large cod fillet, cheese sauce, plain tortilla chips, grated cheese and black pepper.
Steam the broccoli and kale. Gently simmer the cod in milk. Make a cheese sauce.
Once all cooked or made then assemble:
Put steamed broccoli and kale across the bottom of an oven proof dish
Break the cod fillet in to large pieces and arrange
Cover with the cheese sauce
Sprinkle crushed tortilla over the top and cover with grated cheese and black pepper
Bake in the oven until heated through and top crisp
1.Put steamed broccoli and kale across the bottom of an oven proof dish
2.Break the cod fillet in to large pieces and arrange
3.Cover with the cheese sauce
4. Sprinkle crushed tortilla over the top and cover with grated cheese and black pepper
5. Bake in the oven until heated through and the topping is crisp
I served this with gf tortilla wraps smothered in garlic butter and baked till starting to crisp.
This only took a couple of minutes to prepare…my favourite sort of meal😀
Serves 3 as a main dish with new potatoes. Would serve 4 – 5 as a starter.
Large handful of spinach and watercress for each person
4 spring onions – chopped
Large piece (10-15 cm) cucumber chopped in to cubes
3 smoked mackerel fillets – skinned and flaked
Handful of dill – chopped
Pomegranate seeds to garnish.
Put prepared onions,cucumber and mackerel in a bowl and add 3-4 heaped tbsp of yoghurt. Mix together. Add most of the dill – keep some back to sprinkle over as a garnish.Serve out on to watercress/spinach and top with dill and pomegranate seeds. New potatoes complement this dish very well 😀
Serves 3 Preheat oven to 180c / gas mark 4
1/2 butternut squash deseeded and chopped in to small chunks
plum / cherry tomatoes
3 smoked mackerel fillets torn into large pieces
300 g rice noodles
tamari (soy sauce if non gf)
Put butternut squash on a baking tray and drizzle with olive oil. Roast in oven for about 30 mins until cooked and edges crisping.
Put a drizzle of olive oil in a frying pan and, once hot, add the rice noodles. Stir for a minute. Add the tomatoes and fry for a further minute. Drizzle with tamari. Add the fish and heat through. Finally add the roasted squash, stir and serve on a bed of rocket.
Oven to tableware dish from Prestige
Such an easy dish to prepare:
Serves 3 Pre heat oven to 180C Gas mark 4
For the cheese sauce:
350 ml Full / semi skimmed milk 80 g Cheddar / Double Gloucester cheese – grated
20 g Butter 30 g gluten-free plain flour
1 tsp English mustard
For the remainder of the dish:
1 cauliflower cut in to 3 chunks 1 skinned fillet of hake 1 handful of mangetout
15 g grated cheese
Place the hake fillet within a tin foil parcel and bake in the centre of the oven for 10 mins.
Put the cauliflower in a pan of boiling water and cook until for 8- 10 mins.(alternatively steam e.g Prestige pressure cooker 5-8 mins) and boil /steam the mangetout for 3 mins.
For the cheese sauce:
Melt the butter in a saucepan.
Stir in the flour
Gradually add the milk – stirring continuously.
Simmer gently and add the mustard and then the grated cheese, stirring until all melted and thoroughly combined.
Simply assemble all the ingredients in an oven proof dish, top with grated cheese and put in the oven to heat through thoroughly.
2 salmon fillets
2 courgettes – spiralised 1/4 cup pine nuts
1 cup of chick peas (tinned) 1 tsp ground ginger
Tamari to flavour – 1 tbsp olive oil for cooking
Bake the salmon fillets in the oven in a tin foil parcel for 10-15 minutes – no additional flavours / oil added.
Whilst it is cooking, heat the oil in a frying pan. Add the chick peas, pine nuts and ginger and cook for 1 minute. Add the courgetti and cook for a further minute. Add tamari – heat through and serve.
Delicous mix of flavours: Smoked mackerel, quail eggs, beetroot, avocado, watercress and rocket covered in crumbled stilton. A really hearty and filling salad.