May harvest

Jersey Royals

Golden-hued with a nutty, buttery taste

Need to know No need to peel - just give them a good scrub.

J E R S E Y - R O YA L - T O P P E D S A L M O N & S P I N A C H P I E

Serves 4 Takes 1 hr 10 mins Cost per serve £2.66

500g Jersey Royal potatoes, scrubbed 40g unsalted butter 25g plain flour 450ml semi-skimmed milk 250g pack baby spinach 2 tbsp 50% less fat crème fraîche 2 heaped tbsp capers, rinsed and drained ½ tsp ground nutmeg 500g boneless salmon side, skin removed, cut into 3cm cubes 5g fresh rosemary, leaves picked and fnely chopped green salad, to serve (optional)

1 Boil the potatoes for 15 mins or until tender; drain and set aside. Preheat the oven to gas 5, 190°C, fan 170°C. 2 Meanwhile, melt 25g butter with the flour in a large saucepan set over a low heat, stirring to make a paste. Cook for 4-5 mins, stirring, to toast the flour until you have a pale golden roux. Scrape to one side of the pan and pour 150ml milk into the other side. Heat through gently, then use a balloon whisk to combine the liquid with the roux (letting the milk heat through first helps prevent lumps forming). Repeat to use all of the milk. 3 Simmer for 4 mins, stirring, then add the spinach; remove from the heat and cover. After 2 mins, gently stir in the crème fraîche, capers and nutmeg. Season and transfer to a baking dish, then tuck the salmon chunks in evenly. 4 Slice the potatoes into 0.5-1cm discs. Melt the remaining 15g butter with the rosemary in a small pan. Arrange the potatoes on top of the salmon mixture in overlapping rows, then brush with the rosemary butter; season. Bake for 35-40 mins until the potatoes are golden and the sauce bubbling. Leave to rest for 5 mins before serving with a green salad, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 2129kJ 508kcal 28g 9g 7g 1.1g 25% 39% 46% 8% 19%

of the reference intake. See page 81. Carbohydrate 31g Protein 39g Fibre 4g

Little Gem

Firm leaves with a satisfying crunch

Need to know The smaller, central leaves have a sweeter flavour

S T I C K Y T O F U L E T T U C E C U P S

Serves 2 Takes 20 mins plus 30 mins marinating Cost per serve £2.09

300g pack firm tofu, drained 25g fresh ginger, ½ finely grated, ½ shredded 2 garlic cloves, crushed 1 fresh red chilli, deseeded and finely chopped 2½ tbsp reduced-salt light soy sauce 1 tbsp maple syrup 3 tsp toasted sesame oil 2 Little Gem lettuces 5 spring onions, white and pale green parts sliced, dark green parts shredded lengthways 20g cashew nuts, toasted and crushed cooked basmati rice and chilli sauce, to serve (optional)

1 Cut the tofu into 2cm cubes and set aside on a plate lined with 2 sheets of kitchen paper for 5 mins. Transfer to a bowl with the grated ginger, the garlic, chilli, soy sauce, maple syrup and 1 tsp sesame oil. Cover and leave to marinate at room temperature for 30 mins (or for up to 24 hrs in the fridge). 2 When ready to cook, trim the bases from the Little Gems and remove 5 outer leaves from each lettuce. Slice the remaining lettuces into 1cm-thick discs. 3 Heat the remaining 2 tsp sesame oil in a large nonstick frying pan or wok over a medium heat. Using a slotted spoon, transfer the tofu to the pan, reserving the marinade. Fry for 5-6 mins, turning frequently, until beginning to colour. Add the sliced spring onion and sliced lettuce to the pan with the reserved marinade. Cook for 2 mins or until the sauce has reduced to a sticky glaze and the vegetables are just tender. 4 Arrange the whole lettuce leaves on serving plates and fill with the tofu mix. Top with the shredded ginger and spring onion tops, and the cashews. Serve with cooked rice and chilli sauce, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1410kJ 338kcal 20g 3g 11g 1.3g 17% 29% 17% 12% 21%

of the reference intake. See page 81. Carbohydrate 16g Protein 22g Fibre 3g Low in saturates; high in protein

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