17 11 APRIL 2024 Food&Drink Serves 4 Prepare 10 minutes Cook 25 minutes 250g Essential Whole Grain Rice, rinsed 300g pack Tenderstem broccoli spears, trimmed 100g skin-on almonds 1 clove garlic, roughly chopped 465g jar roasted red peppers, drained and roughly chopped 2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste ½ tsp hot smoked paprika ½ x 25g pack at leaf parsley, leaves roughly chopped, plus extra leaves to garnish 1½ tbsp red wine vinegar 2 x 200g packs Essential South African Hake Fillets 1½ tbsp olive oil 1 Heat the grill to high. Cook the rice according to pack instructions. Cut the broccoli spears into thirds and add to the rice 3-4 minutes before the end of cooking time. Drain well. 2 Meanwhile, put the almonds into a food processor and whizz until the nuts are the size of breadcrumbs. Add the garlic, peppers, tomato paste, paprika, parsley and vinegar, then blitz until it forms a thick paste. Season. 3 Season the hake, drizzle with oil and put on a foil-lined baking sheet. Grill for 8-10 minutes, until the sh is cooked through, opaque and akes easily with a fork. 4 Divide the rice and broccoli between plates and top with the hake llets. Spoon the romesco over the sh, scatter with extra parsley leaves and serve. Per serving 2315kJ/553kcals/23g fat/2.7g saturated fat/46g carbs/5.1g sugars/6.9g bre/38g protein/1g salt/ 1 of your 5 a day/gluten free Hake with cheat’s romesco sauce Serves 2 Prepare 10 minutes Cook 15 minutes 1 tsp oil or ghee 400g pack The Spice Tailor Spicy Tarka Lentil Daal 120g pack baby spinach 400g can Essential Chickpeas In Water, drained and rinsed 2 Essential Free Range White Eggs 260g pack 2 tandoori garlic & coriander naans ½ x 25g pack coriander, leaves only, plus extra to serve 4 tbsp Essential Greek Style Natural Yogurt 1 Essential Lime, juice of ½, rest cut into wedges 1 Preheat the oven to 190ºC, gas mark 5. Heat the oil or ghee in a small ovenproof frying pan until hot. Add the spices from the smallest pouch in the spice kit, then remove from the heat for 15 seconds. Return the pan to the heat and stir in the lentils from the large pouch. 2 Add the tarka from the medium pouch, 2 tbsp water and the spinach. Cover with a lid (or use a baking sheet) for a couple of minutes to allow the spinach to wilt. Stir in the chickpeas and bring to a simmer. 3 Make 2 wells in the dal, then break an egg into each. Bake in the oven for 10-12 minutes, or until the whites are set and the yolks are done to your liking. Set the naans on a baking tray, sprinkle with a little water and bake for the nal 2-3 minutes of cooking time. 4 While the eggs cook, roughly chop the coriander and stir into the yogurt with the lime juice, then season. Serve the baked eggs and dal topped with dollops of yogurt, the naan, some extra coriander and lime wedges for squeezing over. V Per serving 2808kJ/668kcals/18g fat/3.9g saturated fat/86g carbs/5.8g sugars/14g bre/34g protein/3.3g salt Dal baked eggs with herby yogurt & naan COOK’S TIP If you don’t want to turn the oven on, cover the pan of eggs with a lid and cook over a low heat for 6-8 minutes. Heat the whole or halved naan in the toaster, but don’t splash with water before cooking. COOK’S TIP This romesco sauce works with grilled chicken or vegetables and as a quick pasta sauce or a dip with crudités. If you don’t have a food processor, chop the nuts by hand, then add the peppers, using the knife to cross-chop over everything for a chunky paste. Transfer to a bowl and mix in the remaining ingredients. A WINNER FOR ANIMAL WELFARE Waitrose holds the Best Retailer Award from Compassion in World Farming – its fourth win in a row. The world’s leading farm animal welfare organisation scored its welfare standards higher than any other supermarket in its biennial awards in 2022. The retailer says the best quality food comes from animals that are treated with compassion and care. Photograph: Maja Smend, Food styling: Bianca Nice, Styling: Julie Patmore, Art direction: Corrie Heale
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