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roasted cauliflower steaks on a metal tray

Oven Roasted Cauliflower Steaks

Cauliflower is very much back in fashion as a favourite low-carb food. These oven-roasted cauliflower steaks will give your taste buds a workout.

salt crust baked potato filled with a cream cheese and chive filling on a hessian mat

Salt Crust Baked Potatoes

Salt crusting is a cooking method which you most commonly find used for fish because it keeps in the moisture and cooks evenly. This recipe for salt-crusted baked potatoes produces a better flavour and a perfectly seasoned skin. You can reduce the baking time by 10-20 minutes if you microwave […]

Greek Style Whole Sea Bream

A classic Greek dish, whole sea bream (Tsipoura) roasted on a bed of potatoes, juicy vine tomatoes, oregano and kalamata olives and all ready in half an hour. Perfect for a midweek meal for two.

Spanish Fish Parcels

I’m always on the lookout for simple but inspiring recipes for fish. I recently found this recipe for bream cooked in a parcel with a selection of Spanish style ingredients by Angela Boggiano, it’s simple, low calorie but very tasty and I highly recommend it.

catalan toasts

Catalan Toasts

Every region of Spain has its own tapas dishes and Catalonia is no exception. If you visit Barcelona, the capital of Catalonia, you will find Catalan toasts on the menu in the majority of tapas bars.

dippy egg with soldiers

Dippy Egg with Soldiers

What better breakfast than a perfectly cooked boiled dippy egg with a runny yolk and a firm white body. Just right for dipping those golden toasted soldiers into.

clams with garlic and lemon

Clams à Bulhao Pato

Raimundo António de Bulhão Pato Portuguese Clams à Bulhao Pato are named after the 19th century poet, Raimundo António de Bulhão Pato. So enamoured was Pato by the light and fresh seafood dish he regularly wrote about it in his work. On the Algarve These clams bring back many fond […]

mint and ham fusilli

Mint and Ham Fusilli

This simple Italian mint and ham fusilli pasta makes a light and fresh lunch.