Now this recipe, it’s not a combination that instantly springs to mind, in fact I remember Gregg being dubious when we cooked this on Eat Well for less. … however it works. This is a great way to get oily fish back on the menu for family meals.
Oily fish is such a important food to try and incorporate into your weekly meal planning due to the omega 3 content. Omega 3’s are a essential fatty acids that have anti-inflammatory effects, can help with brain health, cognitive function, heart health and even asthma.
I hope you enjoy the recipe – do make sure to turn off the heat before adding in the sauce of the yoghurt will curdle.
350gboneless smoked mackerelskin removed and flaked
240gbaby spinach
1small bunch flat leaf parsleyroughly chopped
Instructions
Bring a large saucepan of salted water to the boil, add the spaghetti and stir well. Simmer for 12-15 minutes until cooked.
While the pasta cooks, prepare the sauce. Whisk together the horseradish sauce, yoghurt, eggs and parmesan. Season with black pepper.
Heat a large pan until medium hot, add the oil and stir fry the courgette for 2 minutes until it has started to soften.
Add the smoked mackerel, mix well then cook for another minute. Stir in the spinach and cook for a couple of minutes until wilted down.
Turn the heat off (to prevent curdling), add the horseradish and yoghurt mixture into the pan. Stir really quickly until mixed throughout the courgettes and mackerel.
Drain the pasta and tip straight into the pan, with about 100ml of the cooking water, then stir until totally covered in the sauce.
Serve straight away with the parsley scattered over the top.
After making these I was named the Empress of Veggies by the one and only Gregg Wallace, so I felt I had to share this recipe! It is a little messy to make (make sure you squeeze the fluid out of the veggies) but those dips combined with the croquettes = heaven.
Preheat the oven to 200C/fan 180C/gas mark 6. Line a large shallow baking tray with parchment paper.
Place all the grated vegetables into a large bowl and mix together. Add the remaining ingredients and mix really well, squishing it all together until evenly mixed. Set aside to soften for 15 minutes.
Mix once more then divide into 8 in the bowl, then take each portion and form into two little sausages. Place onto the lined baking tray then repeat with the remaining mixture to form 16 sausages.
Place in the oven to bake for 25 minutes until the vegetables are tender and the croquette golden brown on the outside, .
Place all the ingredients for the pea guacamole into a large food processor and pulse until just broken down, then scrape the sides of the processor down. Blitz until just beginning to get smooth - you want a little texture left. Tip into a serving bowl and taste
