Chickpea and Tuna Salad

Serves 4-8

Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained

Instructions 
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad

Taken from Great Scot Chickpeas packet

Creamy Fish Curry

Serves 2

Ingredients
250g basmati rice
1 1/2 tbsp mild curry paste
1 onion, thinly sliced
200g reduced-fat coconut milk
1/2 chicken stock cube
70g green beans
200g frozen white fish, defrosted and chopped into chunks
1/4 bunch spring onions, sliced

Instructions
1. Cook the rice. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it's too thick.
2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 minutes until the fish is cooked through. Drain the rice. Sprinkle the curry with the spring onions and serve with the rice.  

Taken from BBC Good Food (February 2013)

Notes: We used frozen cod loins, and no green beans.  

Tomato and Thyme Cod

Ingredients:
1 tbsp olive oil
1 onion, chopped
6 mushrooms, sliced
1x 400g tin tomatoes
1 tsp soft brown sugar
Few sprigs of thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, deboned

Serves 4

Instructions:
1. Heat the oil in a frying pan. Add the onion and cook for 5-8 minutes until lightly browned. 
2. Add the mushrooms and cook for 2-3 minutes, until softened slightly.
3. Stir in the tomatoes, sugar, thyme and soy sauce, then bring to the boil. Reduce the heat and simmer for 5 minutes.
4. Add the cod to the sauce. Cover and cook gently for 8-10 minutes, until the cod is cooked through. 
5. Serve with mashed potatoes.

Taken from Easy Food Magazine November 2011

Spicy Oven Baked River Cobbler

Ingredients:
Smoked River Cobbler
1 fresh chilli, finely chopped
1 garlic clove, finely chopped
Juice of 1 lime
1 tsp, chopped coriander
1 tsp fresh ginger, finely diced
1 tsp Soy sauce
1 tsp five spice
Generous glug of olive oil

1 onion
Spinach
1 Red/Orange pepper
Cous cous/rice
Smoked paprika
Knob of butter 

Instructions:

For the fish
Gently fry olive oil, ginger, chilli, soy sauce, lime juice and give spice for 5 minutes until cooked. Remove from heat.

Using tin foil create individual boats for your River Cobbler fillets. Poor the olive oil mixture over the fillets, add some coriander, season with pepper and wrap the foil so the fish is sealed. Place on a baking tray.

For the couscous
Using the same frying pan cook the onion, pepper and courgette until lightly browned. Add the knob of butter and smoked paprika. Cook the cous cous or rice accordingly (refer to the cous cous packet for instructions)
Put the fish into the oven at 190C and bake for 10-20 minutes until cooked. Stir the onions and pepper into the cous cous once it has absorbed all the water.

Unwrap the fish, being careful not to spill the juices, pour them over the cous cous on the plate and place the fish ontop. Add a dollop of soured cream and a sprig of coriander and enjoy.

Taken from Jamie Oliver Members Recipes

Sea bass with sizzled ginger, chilli and spring onions

Ingredients:
2 sea bass fillets, about 5oz each, skin on and scaled
1 tbsp sunflower oil
small piece (1tsp) ginger, peeled and shredded into matchsticks
1 garlic clove, thinly sliced
1 fat, fresh red chilli, de-seeded and thinly shredded
2 spring onions, shredded long-ways
1/3 tbsp soy sauce

Instructions: 
1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.