Salmon with Fennel and New Potatoes

I have never really been a big fennel fan, i love the anise taste but never liked the texture, but having it roasted with the soft and oily salmon is a match made in heaven. The roasted new potatoes are an extra touch of deliciousness!!

This dish is syn free and very filling. I like it served with roasted green beans and broccoli.

Preheat oven gas mark 5, 200c, 400f.

Ingredients

1 onion cut into wedges
2 fennel bulbs cut into wedges keep the green feathery foliage
12 new potatoes halved
handful mint leaves torn
salt and pepper
zest of ½ lemon

Method

In a large pan of boiling water, parboil the potatoes and fennel for 6 minutes, then drain and let steam dry.
Transfer to a tray sprayed with frylight, spray with more frylight sprinkle with salt and pepper and the mint leaves, bake for 30 minutes, tossing half way through, after 30 minutes add the salmon to the tray and sprinkle over the lemon zest and green foliage, bake for 10 minutes, then serve.

Tomato and Fennel Soup

When you're feeling under the weather and need something comforting to eat but don't have the energy to spend a long time stood in the kitchen, then this soup is perfect!!

It is quick and easy to make and warm and comforting to eat, especially if it's served with a grilled cheese sandwich........

Syn free on extra easy (just the soup)

Ingredients

1 large onion sliced
1 large fennel bulb thinly sliced
2 garlic cloves finely chopped
1 tsp mixed herbs
1 litre passata
500ml vegetable stock
salt and pepper to taste

Method

In a large pan sprayed with frylight, fry the onions and fennel till soft and golden.
Add the garlic and fry for 1 more minute, sprinkle in the herbs and pour over the passata and stock bring to a boil then simmer for 30 minutes until the soup has thickened slightly. Season to taste and then blend the soup with a hand blender or in a blender, return to the heat and warm through.

Slow Cooked Squid and Shrimp with Fennel

I love seafood and i love pasta, so put together this is a match made in heaven!!

I have to say this is one of the best recipes i have done so far. really tasty, with a touch of anise flavour and a kick from the chilli. Cooking the squid for a long time makes it so tender. 

You can have it syn free on extra easy by leaving out the olives but for 1 syn for 8 olives, it's worth throwing them in!!

I served mine with linguine, but you could have this with anything you like, even a large chunk of bread would be good, but don't forget to syn it!!!

Ingredients

1 lb squid cleaned and cut into rings

20 shrimp raw

1 fennel bulb thinly sliced

3 garlic cloves finely chopped

16 olives stoned (2 syns)

2 tins tomatoes

1 tbsp capers

1 tsp chilli flakes

handful fresh tarragon and basil

300 ml fish stock

pinch of sweetener

salt and pepper

Method

Spray a large pan with frylight and fry the fennel till golden and soft, add the garlic and fry for another minute, add the stock and bring to a boil, turn down to a simmer and stir in the tomatoes, capers, chilli flakes, sweetener and olives, then add the squid, season to taste, and simmer for at least an hour, keep an eye on it to make sure it doesn't dry out, if it starts to get a bit to thick add some water.

When the squid is tender add the shrimp and cook for 5 more minutes then tear in the herbs and serve with side of choice.