Austin has started trying meat, fish and gluten over the past few weeks. But here are some of the things he has been enjoying over the last fortnight.
- 1 tsp coconut oil
- 1/4 aubergine, diced
- 1/4 courgette, diced
- 1 small sweet potato, peeled and cut into 1 cm dice
- 1/2 onion, diced
- 1/2 garlic clove, finely diced
- 25g creamed coconut
- 1 lemongrass, halved and crushed with the back of a knife
- 3 lime leaves
- 1 tbsp chopped coriander
Step 1: Heat the coconut oil and add the onion and soften for a few minutes.
Step 2: Add the garlic, aubergine, sweet potato and courgette and stir for a couple of minutes.
Step 3: Add the lime leaves and lemongrass along with the creamed coconut and enough water to just cover the vegetables.
Step 4: Cook for 10-15 minutes on a gentle heat until the vegetables are softened.
Step 5: Remove the lemongrass and lime leaves and add the coriander, then blend to a thick purée.
Step 6: Divide into portions (this freezes well).
Fish with a creamy sauce
- 200g boneless fish cut in to 2 inch pieces (I used fish pie mix from the fresh fish counter in the supermarket which included salmon, pollock and smoked haddock)
- 1 pint whole milk
- 6 peppercorns
- 2 bay leaves
- 3 tsp slackened cornflour
- 1 heaped tsp whole grain mustard
- 1 tbsp finely chopped parsley
Step 1: Place the milk, peppercorns, bay leaves and fish in a pan (I used a frying pan) and bring to a simmer for a few minutes until the fish is cooked.
Step 2: Remove the fish and break into small flakes. Remove the bay leaves and peppercorns and discard.
Step 3: With the milk still on the heat, add the slackened cornflour and use a wooden spoon or a whisk to stir until thickened.
Step 4: Return the flaked fish to the sauce and stir in the mustard and parsley.
Step 5: Divide into portions (I made 8) and this can be frozen.
Serve with pasta, rice or mashed potato.
Lemon and Blueberry Yogurt
- 1 tsp lemon curd
- 4 heaped tsp full fat natural/Greek yogurt
- 5 blueberries, quartered
Step 1: Combine the three ingredients and serve.