Waitrose & Partners Weekend Issue 584

13 J ANUARY 202 2 15 CASHBACK ON GOOD HEALTH FOODS FOR VITALITY MEMBERS If you are a Vitality member with a myWaitrose card, you can receive up to 25% cashback onWaitrose food that carries the Good Health label – visit vitality.co.uk for details. Cook’s tip Our Scottish rope-grown mussels are responsibly sourced and certiäed by the Marine Stewardship Council (MSC). Best of all, they are incredibly quick to cook, making them a brilliant standby for easy, midweek meals. Cook’s tip Combining animal protein with plant proteins such as beans, lentils and chickpeas is a great way to increase the variety of protein and nutrients in your diet. Beans are naturally low in fat, high in äbre and also count towards your 5 a day. Try swapping the cannellini beans in this recipe for a can of chickpeas, or other beans for variation. Cook’s tip As with any stir fry recipe, make sure you have all your ingredients prepared and ready to go before you start cooking. To save time and chopping, you could try some of our prepared stir fry packs too. Mussels with harissa & lemon Serves 2 Prepare 10 minutes Cook 15 minutes 1 tbsp olive oil 1 onion, änely diced ½ bulb fennel, änely sliced 2 cloves garlic, änely diced 2 tsp Cooks’ Ingredients Ruby Rose Harissa 2 medium tomatoes, änely diced 200g pack pre-cooked ropegrown Scottish mussels 200ml Cooks’ Ingredients Fish Stock ¼ lemon, juice ¼ x 25g pack coriander, leaves only 2 x 50g slices Essential Baguette 1 Heat the oil over a medium heat in a large saucepan or sauté pan with a lid. Fry the onion and fennel with a pinch of salt for a couple of minutes, then add the garlic and fry for another 3-4 minutes, until soft and just turning golden. 2 Stir in the harissa, then the tomatoes and fry for 1 minute more. Cut open the pouch of mussels and tip into the pan, stirring into the sauce. Add the stock, increase the heat and cover with a lid. Simmer for 4 minutes, then remove the pan from the heat (discard any unopened mussels). 3 Squeeze in the lemon juice, then divide between shallow bowls and scatter with the coriander. Serve immediately with crusty bread. Per serving 308kJ/311kcals/8.2g fat/1.4g saturated fat/40g carbs/ 13g sugars/6.2g äbre/15g protein/ 1.8g salt/ 2 of your 5 a day Low in saturated fat Sausage, white bean & leek soup with kale crisps Serves 4 Prepare 10 minutes Cook 25 minutes 3 tsp olive oil 1 large onion, änely diced ½ x 400g pack 6 Toulouse-style sausages 2 leeks, änely sliced 1 tsp rosemary, chopped 400g can cannellini beans, drained and rinsed 1L Cooks’ Ingredients Chicken Stock ½ lemon, juice 150g pack Pentland Brig kale, leaves torn 4 slices wholemeal toast 15g unsalted butter 1 Preheat the oven to 170°C, gas mark 3. Heat 1 tsp oil in a large saucepan over a high heat. Add the onion, squeeze in the sausagemeat (discard the skins) and fry, breaking up the meat with a wooden spoon, for 10 minutes, or until cooked through with no pink meat. Tip onto a plate, cover and set aside. 2 Return the pan, with any leftover oil and meaty bits, to the heat with another 1 tsp oil, then add the leeks, rosemary and a pinch of salt. Cover with a lid and sweat, stirring occasionally, for 5 minutes. Add the beans, stock and most of the lemon juice and simmer for another 5 minutes. 3 Meanwhile, toss the kale in the remaining 1 tsp oil, scrunching a little to coat. Arrange over a large parchment-lined baking sheet, season with salt and a few drops of lemon juice and roast for 8-10 minutes, turning halfway, until crisp. Tip the sausagemeat and onions into the soup and simmer for 1 minute. Serve in bowls, topped with the kale and buttered toast on the side. Per serving 1718kJ/410kcals/17g fat/5.8g saturated fat/32g carbs/ 8.8g sugars/12g äbre/26g protein/ 1.2g salt/2 of your 5 a day High in protein Stir fried turnips & broccoli with jasmine rice Serves 2 Prepare 10 minutes Cook 10 minutes 200g Tenderstem broccoli, thicker stems halved 1 tbsp Shaoxing rice wine 1 tbsp reduced-salt soy sauce 2 tsp maple syrup 1 tbsp sunåower oil 200g turnips, trimmed, peeled and cut into thin wedges 2 cloves garlic, änely grated 1 tsp änely grated ginger 4 salad onions, cut into 3cm pieces 250g pack microwaveable jasmine rice 50g cashew nuts, toasted and roughly chopped 1 Place the broccoli in a bowl and cover with just-boiled water from the kettle. Set aside for 3 minutes, then drain. Meanwhile, mix the rice wine, soy sauce, maple syrup and 1 tbsp water in a bowl. 2 Heat the oil in a wok or large frying pan over a high heat. When hot, add the turnips and fry for 3-4 minutes, stirring regularly until golden. Add the garlic, ginger and salad onions and fry for another minute. 3 Tip in the soy mixture and fry for 1 minute more, then add the broccoli and stir together over the heat for a änal minute. Heat the rice according to pack instructions and serve with the stir fried vegetables and cashews scattered over the top. V Per serving 2243kJ/535kcals/21g fat/3.5g saturated fat/67g carbs/15g sugars/8.5g äbre/14g protein/0.6g salt/ low in saturated fat/vegan 2 of your 5 a day Photography: Mowie Kay Food Styling: Joss Herd Props Styling: Wei Tang