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Seafood and Autumn Vegetable Wholemeal Spaghetti

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Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Winter Fish Stew

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This lovely stew will warm you so well that you’ll just want more and more of it – serve it with some fresh cooked or crusty rolls, this dish is guaranteed to fill your stomach and satisfy your appetite!

winter fish stew

To Serve 8
Saffron Strands
1.8kg Mixed Fish Fillets, skinned
6tbsp Olive Oil
2 Large Onions, peeled and finely chopped
4 Garlic Cloves, peeled and crushed
1 Red Pepper, deseeded and sliced
900g Tomatoes, skinned, deseeded and chopped
4 Anchovy Fillets, drained
300ml Dry White Wine
4 Bay Leaves
6tbsp Chopped Fresh Basil
20-24 Cooked Peeled Prawns
150g Cooked Mussels, shelled

1. Soak the Saffron Strands in a small amount of boiling water for thirty minutes.
2. Whilst the Strands are soaking, trim and cut the Fish into bite sized pieces.
3. Heat the Olive Oil in a large Saucepan, add the Onions, Garlic and Pepper, and fry gently over a medium heat for five minutes.
4. Add the Tomatoes and Anchovies to the Pan, and stir to break them up. Add the Wine and then three hundred millilitres of Water, and bring to the boil. Lower the heat, add the Bay Leaves and half of the Basil. Simmer the mixture uncovered for twenty minutes.
5. Add the firmer Fish to the pan, and strain the Saffron Water into the mixture. Season to taste, and then cook for ten more minutes, before adding the softer Fish, and cook for five more minutes.
6. Add the Prawns and Mussels to the pan, cover, and cook for three to five minutes, until warm through. Remove the Bay Leaves, and discard.
7. Serve in individual bowls, along with a roll, or some toasted bread.

Photo Courtesy of: Avlxyz

Winter Minestrone Soup

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This is a classic winter warmer and is great as a Lunch, Snack, or prepared as a starter for a main meal – to make it more filling, serve with freshly toasted slices of Ciabatta, or fresh crusty rolls.

Minestrone Soup

Why microwave it out of a can, when you can make this fresh, rich and flavoursome dish from scratch, and it’s much more interesting and will warm you twice – once whilst cooking, once whilst eating! It’s also very healthy – just 2g of Saturated fat in each portion.

To serve 4
2tsp Olive Oil
1 Small Onion, Finely Chopped
1 Carrot, Chopped
1 Celery Stick, Chopped
70g Pancetta, Cubed
1 Garlic Clove, Crushed
2tbsp Fresh Thyme, Chopped
1l Hot Chicken Stock
400g Tin Chopped Tomatoes
400g Tin Borlotti Beans, Drained
125g Minestrone Pasta
175g Savoy Cabbage, Shredded
Pesto, to Serve

1. Heat the oil in a large saucepan, and add the Onion, Carrot and Celery, then cook for eight to ten minutes, until the vegetables have softened, before adding the Pancetta, Garlic and Thyme and fry off for a further two to three minutes.
2. Add the Hot Stock, Tomatoes and half of the Borlotti Beans to the pan, and mash the other half of the Beans, and stir them into the pan. Simmer for twenty minutes, season to taste and then add the Pasta and Cabbage and simmer for a further ten minutes.
3. Season to taste, and divide into four bowls, then serve fresh out of the pan with a spoon of Pesto on the top.

Photo Courtesy of: Emily Lou Cooper