Recipes: Hello Fresh

Pan fried gnocchi with mushrooms and broccoli (pictured above)

Echalion Shallot, chopped 2
Garlic Clove, chopped 2
Chestnut Mushrooms, chopped 1 large punnet
Flat Leaf Parsley, chopped 4 tbsp
Vegetable Stock Pot 1
Gnocchi 600g Gluten
Broccoli, florets 2
Crème Fraîche 1 small pot
Hard Italian Cheese 4 tbsp

1 Peel and finely chop the shallot and the garlic. Roughly chop your mushrooms. Finely chop the parsley. Boil a pot of water with 1/2 tsp of salt for your broccoli.

2 Heat 1 tbsp of oil in a frying pan over high heat. Add the mushrooms in small batches and cook until they go golden brown, then remove from the pan. Add the chopped shallot and garlic to the now empty pan and reduce the heat to medium-low. Cook for 3-4 mins until softened, if the pan gets too dry add a splash of water.

3 Return the mushrooms to the pan along with half the stock pot, 200ml of water and a few good grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened.

4 In another frying pan, heat 2 tbsp of oil on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins until it's crispy around the edges. Remove from the heat. Meanwhile, cut the broccoli up into small florets. Plunge into the pot of boiling water for 3 mins, then remove, drain and keep to the side.

5 Stir the crème fraîche into the mushroom sauce. Once cooked, add the gnocchi and the broccoli to the sauce and give it all a good stir. Taste for seasoning and add more salt and pepper as you wish.

6 Divide the gnocchi between your bowls and top with the grated cheese and the chopped parsley.

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Spiced Tilapia with a Pomegranate and Mint Pilaf

Onion, chopped 1
Garlic Clove, chopped 1
Ginger, chopped 1 tbsp
Curry Powder 1 tbsp
Vegetable Stock Pot
Basmati Rice 1 cup
Garam Masala 1 tsp
Tilapia 2 fillets
Mint, chopped 3 tbsp
Natural Yoghurt ½ pot
Pomegranate Seeds 1 pack

1 Chop the onion in half lengthways through the root then peel off the skin. Place the onion halves flat on the chopping board, then slice them very, very thinly widthways into half moons. Peel and finely chop the garlic. Peel the skin from the ginger using the edge of a spoon then very finely chop.

2 Heat 1 tbsp of oil in a saucepan on medium-low heat. Add in the onion, garlic and ginger and gently cook for 6 mins until soft. Do not let the mixture brown off. If it's cooking too fast, add 1 tbsp of water and turn the heat lower.

3 Stir the curry powder (not the garam masala) into the mixture together with 350ml (exactly!) of water. Bring the mixture to a bubble and dissolve in half the stock pot with 1/4 tsp of salt.

4 Add the rice, turn the heat to its lowest setting and put a lid on the pan. Leave for 10 mins on the heat, then 10 mins off the heat. Don't peek under the lid until 20 mins are up or the rice won't cook properly.

5 After that, gently rub the garam masala together with a pinch of salt and pepper into each tillapia fillet. When the rice is almost finished, heat 1 tbsp of oil in a non-stick frying pan on mediumhigh heat.

6 Once the oil is nice and hot (it'll shimmer and move around the pan more like water) gently place the fillets into the pan away from your body (to stop getting splattered). Cook the fish for 4 mins on the skin side without touching them, then gently flip them over and cook for 1 minute on the other side.

7 Finely chop 3 tbsp of mint and stir this through the rice, then serve the fish on top with a dollop of yoghurt and the pomegranate seeds.

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Turkey Saltimbocca with Chestnut Mushrooms and Tagliatelle

Flour 2 tbsp
Turkey Steak 420g
Serrano Ham 1 pack
Chestnut Mushrooms, chopped 2 punnets
Sage Leaves 1 bunch
Netherend Butter 3 tbsp
White Wine Vinegar 2 tbsp
Chicken Stock Pot
Tagliatelle 360g
Crème Fraîche 1 large pot

1 In a bowl, combine the flour with a pinch of salt and pepper.

2 Put your turkey steaks in between two sheets of clingfilm and use the back of a frying pan to bash the turkey steaks, until they are no more than 1cm thick. Tip: This is a great way to cut down on cooking time. Coat each turkey steak in the flour mix, then place one or two slices of serrano ham on the top side of each steak.

3 Roughly chop the mushrooms into quarters and set aside. Heat 2 tbsp of oil in a frying pan on medium heat, drop in three quarters of the sage leaves and fry for 30 seconds until just crisp. Immediately remove the leaves from the pan and set aside.

Tip
Be careful not to let them burn!

4 Now add your butter to the empty pan, allow it to melt, then lay the turkey steaks in the frying pan (serrano ham side up) and cook for 4-5 mins on each side until cooked and well browned. At the same time, add 2 tbsp of oil to another pan and add your mushrooms, season with ¼ tsp of salt and a good grind of pepper and cook for 5 mins.

5 Meanwhile, boil a large pot of water with ¼ tsp of salt.

6 Once your turkey and mushrooms are both ready, remove from the frying pans and set aside. With the empty turkey frying pan on a low heat, pour in the white wine vinegar, chicken stock pot and 200ml of boiling water, stirring well to scrape all the lovely sticky bits from the bottom of the pan.

Tip
This is called de-glazing. Turn up the heat to medium and leave everything to bubble away until about half the liquid is left.

7 While the liquid is reducing, put the pasta in the boiling water for

6 mins or until 'al dente'. Once the stock in the frying pan has reduced, stir in 4 tbsp of crème fraîche and return both the turkey, mushrooms and sage leaves to the pan to heat through. Drain the pasta (reserving 2 tbsp of pasta water) and pop it in the pan with the creamy mushroom sauce, together with the reserved pasta water.

8 Tip the pasta with its turkey and creamy mushroom sauce into bowls and top with a few torn sage leaves. Enjoy!