METHOD Heat the oil in a frying pan over a medium high heat. Cook the cod in the pan for 2 minutes each side and for the final minute, add 1 tbsp of the teriyaki sauce and turn the fish in the sauce to coat. Remove the fish from the pan to serving plates and keep warm. Stir fry the carrot, scallions and garlic in the pan for 1 minute before adding in the remaining teriyaki sauce and toss to coat. Serve the veg with the fish and garnish with some fresh scallions and sesame seeds
METHOD Heat the oil in a frying pan over a medium high heat. Cook the cod in the pan for 2 minutes each side and for the final minute, add 1 tbsp of the teriyaki sauce and turn the fish in the sauce to coat. Remove the fish from the pan to serving plates and keep warm. Stir fry the carrot, scallions and garlic in the pan for 1 minute before adding in the remaining teriyaki sauce and toss to coat. Serve the veg with the fish and garnish with some fresh scallions and sesame seeds
RECIPE: Simply add a punnet of strawberries (hulls removed), one freshly squeezed juice from a lemon, one tbps sugar and a pint of water to blender. Add ice to a glass, garnish with your choice of garnish and serve with a straw. 🥤
Method: To cook the potatoes: ✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. ✅ Transfer them to a serving bowl and keep them warm.
To make the dressing: ✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. ✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel. ✅ Preheat the grill to high.
To cook the mackerel: ✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. ✅ Spread the mustard over the mackerel. Season with salt and pepper. ✅ Place under a hot grill and cook for approximately 6 minutes.
To serve: ✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.
METHOD Heat the oil in a frying pan over a medium high heat. Cook the cod in the pan for 2 minutes each side and for the final minute, add 1 tbsp of the teriyaki sauce and turn the fish in the sauce to coat. Remove the fish from the pan to serving plates and keep warm. Stir fry the carrot, scallions and garlic in the pan for 1 minute before adding in the remaining teriyaki sauce and toss to coat. Serve the veg with the fish and garnish with some fresh scallions and sesame seeds
RECIPE: Simply add a punnet of strawberries (hulls removed), one freshly squeezed juice from a lemon, one tbps sugar and a pint of water to blender. Add ice to a glass, garnish with your choice of garnish and serve with a straw. 🥤
Rozanna Purcell 
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Foodaware 