Midweek salmon supper


Oh, if only fish ‘n’ chips were fat-free, gluten-free, zero-calorie, organic, paleo, suitable for a 2-day on the 5:2 diet, full of healthy endorphins… Only 4 more school nights ’til Friday, though.

In the meantime, if you’re also having a non-stuff-your-face day then try out this quick little salmon dish for dinz.

It’s served with garlic spinach, spiralized veg, sprinkled with soy sauce and lemon and baked in paper – en papillote, as Greg Wallace would say. Yes, the spiralizer’s been partying again.

Oily fish + mountains of spiralized veg + select condiments = a surprisingly yum and filling dinner that might make you forget about your need for stodge for a while.

Here’s what you need to make this for two:

2 courgettes, spiralized (or grated or peeled)
2 carrots, spiralized (or as above)
1 medium/large onion, spiralized (same again)
Bag of pre-washed spinach leaves
Fat clove of minced or grated garlic
2 salmon fillets
1 lemon, sliced in half
Soy sauce
Sea salt and cracked black pepper
Baking paper

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Here’s what you do:

Preheat your oven to about 160C

Rip 2 sizeable sheets of baking paper to create your parcels

Place half of the mound of your spiralized veg in the centre of the paper

Place your salmon fillet on top

Sprinkle soy sauce on your salmon and over your veg, as much or as little as you like, according to prefz

Grab your lemon half and give it a massive squeeze so it rains over your ingredients

Sprinkle on some pepper

Now create a loose parcel by scrunching up the corners of the paper

Place parcels on a baking tray in the middle of the oven for 20 minutes

About 15 minutes in, splash some olive oil into a frying pan and heat over a moderate setting for 30 seconds

Throw in your garlic and heat for a minute or two until it’s translucent

Chuck in your bag of spinach and, with a spatula or wooden spoon, press it down and turn it until it’s wilted to your favourite wilt setting

Pull salmon from the oven, and still in its parcel, plonk on a white plate and open carefully – this is not the time for a steam facial

Add spinach, salt and pepper, and serve with a very cold glass of wine

Or water. It’s Tuesday. God. Tuesday. But perhaps just one very cold glass of wine because it goes really well. Not two glasses. No. Never.

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Happy New Year (happy new salad)

Is it Christmas yet? The weekend? Uh-oh… Does that mean we have to be healthy again?

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The perfect brunch: swoodle pancakes 


Author: Sarah-Louise James

So if zoodles are zucchini noodles, swoodles are officially sweet potato noodles. And swoodle pancakes are what happens when you lightly fry them in olive oil with eggs, spring onions and garlic.

Yep, the Spiralizer’s been out again and we’ve been having oodles of fun making food that rhymes with oodles. Foodles.

Anyway, while the Spiralizer is amazing for pasta-impersonating dishes, we wanted to do something a little different but just as easy, for the blog.

A couple of hours rummaging around Pinterest, Instagram and BBC Good Food later, and the swoodle pancake – or, sweet potato latkes sans flour, if you’d rather – was no longer just a twinkle in the eye. It was becoming a cobbled-together fully-formed thing.

And once the ideas became ingredients and those ingredients went into the frying pan, we were looking at a potential brunch winner.

These babies are easy to make, taste good and they’re healthy. And here’s the thing, they can even be made without a Spiralizer (gulp). You can grate the sweet potato instead if you like. You just won’t be able to call them swoodles very convincingly.

So… with two whole days of weekend coming up, tonight’s the night to stock up on sweet potatoes and get prepared. (Because everyone loves nothing more than stocking up on sweet potatoes on a Friday night.)

Ingredients and how-to after the pics…





What you’ll need for 4 people eating 3 medium-size swoodle pancakes each:

2 large sweet potatoes, 5 juicy cloves of garlic, 2 big organic eggs, a bunch of spring onions chopped up (we used 6 sprigs. Is sprigs the right word?), rock salt and pepper, olive oil, sour cream (we used shop-bought)

What to do:

  1. Wash, peel and halve your sweet potatoes
  2. Unleash the Spiralizer; stick the fat, flat half of your sweet potato to the spikes and go, go, go. (Or grate your sweet pots)
  3. Transfer your sweet p ribbons to a chopping board and cut them into more manageable shorter curls (make ’em about 5 inches)
  4. Now pop them in a big mixing bowl and sprinkle them with rock salt and pepper
  5. Chop your spring onions and add to the bowl
  6. Grate or finely chop your garlic and add to the bowl
  7. Crack two eggs into a jug, whisk until silky smooth and pour into the mixing bowl with all the other stuff
  8. Stir your mixture with a wooden spoon so it all starts bonding together
  9. Pour one tbsp of olive oil into a big saucepan, swirl it about then stick pan on hob on a moderate heat
  10. Once your oil looks ready, fork out some of your mixture out and create  a circle/patty shape with it in the pan, like in the pics above – do 3
  11. Press down on your sweet pot patties (that sounded a bit wrong) with your fork or spatula for about about 3/4 mins
  12. With a spatula, carefully check that the underside looks golden brown and if so, flip it over and cook for same time on the next side
  13. When you’re happy with your swoodle pancakes’ tans, whop them onto a plate and top with a dollop of sour cream
  14. Repeat the above for the next 3 people
  15. Don’t beat yourself up if some people’s swoodle pancakes are smaller than others. Trial and error. Trial and error.
  16. Serve with a Bloody Mary


Happy weekend, folks! Will any of you be whipping up brunch or, better still, whipping out your Spiralizer? Let us know x