Seeded Salmon with Crushed Minty Peas


This really tasty recipe is taken from my latest cookbook IN THE MOOD FOR HEALTHY FOOD. Check out the video below to see just how easy and good for you it is.

Salmon is a wonderfully healthy fish due to the beneficial omega fatty acids it contains (good for your memory and lowering cholesterol and blood pressure). Adding a crunchy seeded topping to the salmon will give you an even bigger dose of omegas. The wasabi paste used to stick the seeds on top of the fish provides a nice kick. If wasabi’s not your thing then pesto, tapenade,tomato puree or sun dried paste can be used as a substitute.

Preparation time: 10 minutes

Cooking time 10 minutes

Serves 4



For the salmon:

4 thick salmon fillets, skinned, about 150g/5 ½ oz each

1-2 tbsp wasabi paste

4 tbsp mixed seeds using sesame seeds, flaxseed, chia seeds and hemp seeds

olive oil for frying

lemon wedges, to serve


For the peas:

125ml/4fl oz chicken stock

1 clove garlic, crushed

450g/1lb/3 cups frozen peas, defrosted

finely grated zest of 1 lemon

2 tbsp extra virgin olive oil

1 small bunch mint, leaves chopped



To prepare the salmon, put the seeds in a shallow bowl and mix together with a good pinch of salt. Lightly spread the wasabi paste over the top of the salmon fillets then lightly press into the seeds, coating the top of each fillet.

Heat a non-stick frying pan over a medium – high heat. Add a trickle of oil and fry the salmon skin side down for 4-5 minutes until the skin is crisp. Turn over and cook for 2 minutes until the seeds are golden and salmon is just cooked through.

While the salmon is cooking, put the stock and garlic in a medium-large saucepan. Bring to the boil and simmer for 1 minute to cook the garlic. Add the peas and return to the simmer. Cook for 1-2 minutes to heat the peas through.

Remove from the heat and stir in the mint, lemon zest, olive oil and season with salt and freshly ground black pepper. Using a potato masher, crush the peas until they are fairly mushed up, but still retain some texture. Serve straight away with the crusted salmon and lemon wedges to squeeze over.

Recipe taken from In the Mood for Healthy Food






With thanks to Etan Ilfeld for producing the video.

Salmon Tikka Skewers


I thought I would make something nice and light for dinner this evening as I’ve a couple of girl friends over for a few drinks and catch up. This recipe is ideal to serve as it’s simple enough to prepare while we are having a gossip, perfect for my friend who’s on a health kick.

serves 4


600-800g  thick salmon fillets, skinned
2 heaped tbsp tandoori curry paste
250ml  low-fat natural yoghurt
1 bunch of mint
1 bunch coriander
1tbsp olive oil
Juice of ½ lemon
½ cucumber
1 ripe mango
1 red onion, finely sliced
4 chapatis, warmed to serve

Cut the salmon into cubes and mix with the curry paste and 2tbsp of the yoghurt. If you have time, marinade for 30 minutes.

For the dressing, put the rest of the yoghurt in a small bowl. Finely chop half the mint and half the coriander, keeping the rest of the herbs for the salad. Mix into the yoghurt with 1tbsp olive oil and the lemon juice. Season and set aside.

For the salad, cut the cucumber in half lengthways and thinly slice each half on an angle. Peel the mango and cut the flesh into strips. Mix with the onion and remaining mint and coriander leaves.

Heat a griddle or frying pan to a high heat and brush with a little olive oil. Thread the salmon cubes onto skewers and cook for about 1½ minutes on each side, until cooked through.

Place a warmed chapatti on each plate and top each with the salmon skewers, dressing and salad

Photograph: garethmorgans.com


I have recently teamed up with Kingsmill to mark the launch of The Secretly Seeded One, a child friendly loaf packed full of blended seeds and grains for hidden goodness. As a Mum of two small children – one of which is a particularly fussy eater, I know only too well how stressful mealtimes can be, with tears and tantrums a common occurrence in many households (usually from the parents not the children!).
I have devised a number of recipes which will be gradually making their way onto kingsmillbread.com, however I thought I would post a couple on my blog, to get your children’s tastebuds going…


Salmon is wonderful food for children and when mixed with a creamy sauce and other goodies such as sweet corn, peas and chopped egg, it is sure to become a firm favourite with all the family. The addition of prawns will encourage them to broaden their tastes, but can easily be omitted from the recipe.

Serves 4-6. Preparation time 15 minutes approx 30-40 minutes cooking time


For the filling:

40g butter
1 onion, chopped
1 bay leaf
40g flour
350ml milk
400g salmon fillet, cut into 2-3cm cubes
200g cooked North Atlantic Prawns (optional. If not using, increase salmon by 200g)
100g sweet corn
100g frozen peas, defrosted
2 eggs, hard boiled and chopped

For the crumble topping:

6 slices of Kingsmill The Secretly Seeded One®
25g finely grated parmesan cheese
2 tbsp olive oil
small bunch of parsley

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.


Pre-heat the oven to 200ºC/ 180ºC fan oven/gas mark 6.

Melt the butter in a saucepan and gently cook the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the milk, stirring to prevent any floury lumps. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Stir in the salmon and return to the simmer. Cook for a few minutes, until the salmon is cooked through, before adding the prawns (optional), sweet corn, peas and eggs. Return to the simmer and cook for a few minutes before removing the bay leaf and spooning the sauce into a large ovenproof dish, or individual dishes.

To make the topping, place the bread in a food processor and blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.

Scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.

And for those with a sweet tooth…


If you’re a fan of the Bread and Butter pudding then this recipe is definitely one to try. The strawberries and bananas are baked within layers of The Secretly Seeded One® bread soaked in a vanilla scented custard. Kids and adults will love it.

Serves 4. Preparation time 15 minutes, plus 30 minutes soaking and approx. 55 minutes cooking time


50g butter, plus extra for greasing

3 tbsp strawberry jam

12 slices of Kingsmill The Secretly Seeded One®

200g strawberries

2 bananas, peeled and sliced

500ml milk

4 tablespoons of caster sugar

1 teaspoon vanilla extract

2 large eggs, beaten

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.


Pre-heat the oven to 160ºC/140ºC fan oven/gas mark 4.

Grease a large ovenproof dish with a little of the butter, then spread the strawberry jam over the base of the dish. Lightly spread the bread with the remaining butter and cut each slice into four triangles.  Lay half the bread in the dish, scatter over the strawberries and sliced bananas, then place the rest of the bread on top.

Gently heat together the milk, half of the sugar and vanilla extract in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the beaten eggs. Pour over the bread and leave to soak for up to 30 minutes.

Sprinkle the remaining sugar over the top of the pudding and place on a baking tray in the oven for 45 minutes. Increase the heat 200ºC/180ºC fan oven/gas mark 6 and cook for a further 10 minutes until the top is crisp and golden.

Michael Ball Show Creamy Fish Pie

So, as I mentioned on my last blog, I had been having fun recently filming for the new Michael Ball show on ITV. There are 6 recipes in total that I cooked with Michael for specific guests. The Cornish Pasties I have already posted, but I thought I should get the remaining ones on my blog for anyone to try out. They are:

Creamy Fish Pie

Chicken Satay with Mango and Cucumber Salad

Kids Fishcakes

Chocolate Pancakes with Flambeed Cherries

Aromatic Prawn Curry


This was cooked for the amazing katie Piper, who was telling her story of how her life has changed as a result of a horrific acid attack. She has since set up the Katy Piper Foundation to help people live with burns and scars http://www.katiepiperfoundation.org.uk/

Serves 4

For the topping:

1kg potatoes such as Maris Piper or Desiree
100ml single cream
100g cream cheese

For the filling:

50g butter
1 onion, finely diced
1 bay leaf
50g plain flour
400ml full fat milk
350g white fish such as haddock, cod, pollock etc fillets, skinned and cut into small chunks
350g salmon fillet, skinned and cut into small chunks
2 eggs, hard boiled
1 tablespoon chopped dill
grated zest of 1 lemon
a squeeze of lemon

Pre-heat the oven to 200C/180C fan ovens/gas 6.

Peel and quarter the potatoes. Place in a saucepan of cold salted water and bring up to the boil. Cook for around 15 minutes until the potatoes are cooked through. Drain well and return to the pan. Heat the single cream and cream together until the cheese has melted into the cream, then mash into the potato until the mash is smooth. For a super smooth potato, press through a potato ricer.

To prepare the filling, melt the butter in a large saucepan. Add the onion and bay leaf, and cook until the onion is softened but not coloured. Stir in the flour, cooking for about 30 seconds before gradually adding the milk. Bring to a simmer, cooking for a couple of minutes until you have smooth, thick sauce. Stir in the fish, dill, lemon zest and a squeeze of lemon juice and season lightly with salt and pepper. Bring to a simmer, and cook for a few minutes.

Peel the hard boiled eggs and coarsely or finely chop. Stir into the sauce then spoon into either individual dishes or one large one to share.

Place the potato into a piping bag and pipe on top of the filing. To prevent the top becoming crisp, cover with foil, and place in the oven for about 20 minutes until the filling is bubbling over the edges of the dish.

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