Jerk-seasoned chicken pilaf
Make this jerk-seasoned chicken pilaf for an easy midweek meal. It takes 30 minutes from prep to plate, so makes a speedy as well as healthy supper
Fish & chip traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large sweet potatoescut into thin wedges
- 1 tbsp rapeseed oil
- 4 tbsp fat-free natural yogurt
- 2 tbsp low-fat mayonnaise
- 3 cornichonsfinely chopped, plus 1 tbsp of the brine
- 1 shallotfinely chopped
- 1 tbsp finely chopped dillplus extra to serve
- 300g frozen peas
- 50ml milk
- 1 tbsp finely chopped mint
- 4 codor pollock loin fillets
- 1 lemoncut into wedges, to serve
Nutrition: Per serving
- kcal396
- fat9g
- saturates1g
- carbs37g
- sugars21g
- fibre8g
- protein37g
- salt0.6g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.
step 2
Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside.
step 3
Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.
step 4
Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.
