Tossed lamb with
sweet potato
This tasty dish is one of Fay's
favourites, and good enough to
serve as a lunch or light supper
for friends.
Serves: 4
Ingredients
500g sweet potatoes, peeled and
chopped to bite size
Olive oil
100g green beans
500g lamb fillets
Fresh pesto (just buy it, don't
make it)
Handful of baby plum or cherry
tomatoes, halved
Bag of baby spinach and rocket
Balsamic vinegar
3 finely chopped spring onions
75g pine kernels, toasted (roasted
or dry-fried � but watch out, they
suddenly go brown!)
Pre-heat the oven to 200C
(fan)/220C/gas mark 7.
Drizzle sweet potato with a little
olive oil and roast for about 30
minutes.
Cook the green beans in boiling
water for three minutes, drain and
cool under running cold water.
Meanwhile, fry or griddle lamb
fillets to taste (15 minutes or so,
turning regularly).Wrap in foil and
rest for ten minutes, then slice
diagonally and toss thoroughly in
the pesto.
Babies:Whizz the lamb, potato
and beans together, with a little
stock or boiled water if necessary.
Kids: Serve the tomatoes, beans,
sweet potato and lamb all tossed
together with a sprinkle of pine
nuts on top.
Adults: On a big platter, season
and dress the leaves with a little
olive oil and balsamic vinegar, then
scatter over all the other
ingredients and serve.
No crust salmon
pizza
Ever asked yourself how you're
going to get the kids to eat more
fish? Fay's answer is to tell them
they're having `pizza' tonight!
Serves: 6
Ingredients
350-400g Italian tomato sauce
(homemade or from a jar)
200g Portobello mushrooms
1tbsp olive oil
6 salmon fillets, boned
1tbsp chives, chopped
Handful of chopped basil
1 large ball of buffalo mozzarella
Handful of pitted olives, any colour
Roughly slice the mushrooms
and fry in the olive oil until soft.
Pre-heat the oven to 200C
(fan)/220C/gas mark 7.
Slice the salmon fillets
horizontally and lay out on a pizza
stone or a large roasting tray lined
with baking paper. Overlap the
halved fillets to create a circle for
your salmon `pizza' base.
Scatter the mushrooms over the
base and cover with the tomato
sauce.
Sprinkle with the chopped herbs,
then roughly break up the
mozzarella and scatter it all over.
Throw on a few olives and bake
for 20 minutes.
Use the paper to slide the pizza
on to a big wooden board. Serve
immediately with a green salad and
garlic bread.
Babies:Whizz it in a blender or
LimitedEditionEssex50

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