Sustainable fish pie
James Martin uses pollock in his deliciously rich ocean pie - it's a great sustainable alternative to cod
Honey-mustard steamed green medley
Serves 8
Easy
Prep:
Cook: -
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Skip to ingredients
- 4 tbsp extra-virgin olive oil
- 1 tsp wholegrain mustard
- ½ tsp honey
- 1 tbsp cider vinegar
- 2 leekstrimmed and sliced into chunky rings
- 400g green beantrimmed
- 140g thin-stemmed broccolicut into smaller pieces
- 200g fresh or frozen pea
Nutrition: per serving
- kcal92
- fat6g
- saturates1g
- carbs5g
- sugars3g
- fibre3g
- protein4g
- salt0glow
Method
step 1
Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
step 2
Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
