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Chickpea burgers with sweet potato wedges
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Makes 20 burgers Ingredients 1 kg sweet potatoes, scrubbed and trimmed 2 tsp paprika 2 tbsp olive oil Salt and freshly ground black pepper 410g can chickpeas, drained and rinsed 410g can kidney beans 1 carrot,...
Beef burger with gherkin relish and Mediterranean roast vegetables
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Serves 4 Ingredients For the burgers 2 tbsp olive oil 1 medium onion, peeled and chopped Salt and freshly ground black pepper 500g minced beef 2 tbsp chopped mixed herbs, such as tarragon, chives, thyme and...
Roast leg of lamb with gravy, roast potatoes and carrots and parsnips
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Serves 4-6 (with leftover lamb) Ingredients 1 leg of lamb (1.5-2.5 Kg) 1 large sprig of rosemary 4 cloves of garlic, peeled and sliced Salt and freshly ground black pepper 600ml chicken stock 10g butter 10g plain...
Exercise in pregnancy
The more active and fit you are during pregnancy, the easier it will be for you. It is good to stay fit and healthy to help you cope with the changes in your shape and weight gain. It will also help you to cope with labour which is a tough physical experience so the...
Tomato and basil salmon with roast sweet potatoes
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Serves 4 Ingredients 3 tbsp olive oil 1 kg sweet potatoes, peeled and cut into 3cm cubes 4 salmon fillets 4 medium tomatoes, thinly sliced Salt and freshly ground black pepper 1 tsp caster sugar 12 basil leaves 24...
Thai chickpea and mushroom curry
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Serves 4 Ingredients 1 tbsp sunflower oil 250g mushrooms, quartered Salt and freshly ground black pepper 1-2 tbsp Thai green curry paste 1 tbsp soft dark brown sugar 400ml tin coconut milk 400g tin of chickpeas,...
Mustard salmon with sweet potato wedges and roast vegetables
Mustard salmon with sweet potato wedges and roast vegetables By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Serves 4 Ingredients 4 salmon fillets, skin left on 2 tsp Dijon mustard 2 tsp wholegrain Dijon mustard Juice of ½ lemon Freshly ground black pepper 1 kg...
Linguine with salmon and peas
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe Serves 4 Ingredients 350g linguine or whole-wheat spaghetti 2 x 200g salmon fillets, skinned 1 tbsp olive oil 300g fresh or frozen peas 250ml vegetable stock 2 tbsp flat-leaf parsley, chopped Freshly ground black...
Chicken pasta with caramelised onions
Chicken pasta with caramelised onions Serves 4-6 Ingredients 2 tbsp olive oil 2 red onions, peeled and cut into thin wedges 2 tsp sugar 1 red pepper 4 skinless chicken breast fillets, thinly sliced 4 spring onions, chopped 2 garlic cloves, crushed 250ml low-fat...
Thai Red Fish Curry
Thai red fish curry Serves 4 Ingredients 250g basmati rice 2-4 tbsp red curry paste 400ml tin light coconut milk 250g skinless white fish fillets, cut into chunks 1 tbsp chopped fresh basil 1 tbsp fish sauce 1 red pepper, deseeded and chopped 100g sugar-snap peas...