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A classic rice and fish recipe is given a twist by using curried quino
Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free
Share the load with your guests and ask each to make one of these delicious dishes for your next alfresco gathering
Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel
Celebrated chef Emily Scott is passionate about seafood and these delightfully simple and delicious recipes are a real catch
Following last month’s introduction to Dr Clare Bailey Mosley’s 5-Day Plan for fasting to better health, we share the remaining recipes from days 3-5 to help you enjoy delicious food and feel better.
For nutritional nous and macro-meeting food
