Healthy egg & chips
One that dads will love! This any-time meal is
perfect with a helping of baked beans.
Ingredients
* 500g potatoes, diced
* 2 shallots, sliced
* 1 tbsp olive oil
* 2 tsp dried crushed oregano or 1 tsp fresh leaves
* 200g small mushrooms
* 4 eggs
Method
1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes
and shallots into a large, non-stick roasting tin, drizzle with the oil,
sprinkle over the oregano, then mix everything together well. Bake for 15 mins,
add the mushrooms, then cook for a further 10 mins until the potatoes are
browned and tender.
2. Make four gaps in the vegetables and crack an egg
into each space. Return to the oven for 3-4 mins or until the eggs are cooked
to your liking.
Healthy fish & chips with tartare sauce
A perfectly healthy Friday night special meal for
two, fish and chips
Ingredients
* 450g potatoes, peeled and cut into chips
* 1 tbsp olive oil, plus a little extra for brushing
* 2 white fish fillets about 140g/5oz each
* grated zest and juice 1 lemon
* small handful of parsley leaves, chopped
* 1 tbsp capers, chopped
* 2 heaped tbsp 0% Greek yogurt
* lemon wedge, to serve
Method
1. Heat oven to 200C/fan 180C/gas 6. Toss chips in oil.
Spread over a baking sheet in an even layer, bake for 40 mins until browned and
crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper.
Sprinkle with half the lemon juice, bake for 12-15 mins. After 10 mins sprinkle
over a little parsley and lemon zest to finish cooking.
2. Meanwhile, mix the capers, yogurt, remaining parsley
and lemon juice together, set aside and season if you wish. To serve, divide
the chips between plates, lift the fish onto the plates and serve with a
spoonful of yogurt mix.
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