Latest news with #SevenDials
The Guardian
12-07-2025
- Business
- The Guardian
‘The Co-op won't defeat me': Brighton shop owners fight against eviction
For Louise Oliver, it is the work of Charles Dickens that best describes her current predicament. 'It's a tale of a woman who has her lovely old shop taken over by a nasty piece of work,' she said, evoking Dickens's The Old Curiosity Shop. In this instance, the identity of this 'nasty piece of work' may come as a surprise. In 1844, three years after Dickens published the tragic tale of Little Nell, the world's first successful cooperative shop opened in Rochdale. It put power into the hands of the community, who were sick of being fleeced by the powers above. Now, the Co-op, which traces its roots back to the Rochdale outfit, finds itself playing the bad guy, according to locals in Brighton. The retailer plans to expand one of its shops in the tight-knit Seven Dials area of the city, in doing so it will boot out two small, local businesses. The salt in the wound for Brighton locals? The nearest Co-op to the one being extended is just 200m away. A three minute walk, according to Google Maps. Oliver, the owner of the independent wine seller Seven Cellars in Seven Dials, who could be forced to shutter her shop as early as November, said the move flies in the face of the Co-op's claim to being an ethical business. 'Everything about the Co-op is a complete lie,' she said. 'They've been very lucky to pretend to be the good guys all this time. I'm really happy that we're able to point out that it's nonsense.' Oliver has been at Seven Dials for 10 years. 'This shop is the only one I've ever opened where I've had the wonderful experience of people coming in and saying: 'thank you for opening',' she said. Her landlord had sold the overarching lease of her premises to the Co-op, which operates a branch next door. Despite denials at first that anything would change, Oliver said she 'realised there was something going on' when men with tape measures started turning up outside her shop. 'They sent a guy down in a suit with pens and papers and structural engineers and so on. We realised that they wanted to move into our shops,' she said. Soon after, she said she received an eviction notice. The Co-op said they had given both businesses until January to leave but Oliver disputes this, saying the only date that has been communicated to her is in November. The fact that the area is hardly starved of a larger Co-op makes the supermarket's decision all the more baffling, she said. 'I did the walk [from one Co-op to the other] the other day. It took me one minute and 45 seconds.' If Oliver is forced out of her current premises, she said it could cost her £60,000. She has an alternative location in mind, but the rent is double what she pays now. 'It's got no lighting, no flooring, no heating. There's no shelving, everything will have to be recreated,' she said. Though Oliver is owed a mandatory payment of about £8,500 for not having her lease renewed, she would have to cover the rest of the costs herself. The Co-op recently admitted to more than 100 breaches of a rule that prevents supermarkets blocking rivals from opening competing shops nearby, which the UK competition watchdog said represented 'a significant failure of compliance for a business of Co-op's size'. Siân Berry, the MP for Brighton Pavilion, has supported Oliver and the owner of Latina cafe, the other small business affected. She said: 'Ever since last year, I have stressed to Co-op the strength of local feeling and urge them to pause this expansion. The future of these properties is the Co-op's decision, and they should make the right one in line with their values that protects the life of the local community.' Despite the stress of the situation, Oliver has been heartened by the community's response. A petition in support of her campaign has collected nearly 12,000 signatures. 'It's been amazing,' she said. 'Everybody has pulled together and just said no.' She also believes the city overall, which is known for its quirky independent shops, needs to stand up to big high street chains. 'We want a bustling, busy, wonderful, wonderful place. We need to preserve it. We need to protect it,' she said. 'It's not on for these big supermarkets who are never going to be happy until we're all just playing into the system.' The past few months have been tough, but Oliver is fighting on. 'We used to be known as a nation of shopkeepers. I'm a retailer, my dad was a shopkeeper. It's important to me and I want to keep it going. The Co-op won't defeat me.' A Co-op spokesperson said: 'Co-op is committed to acting fairly, and the tenant leases are being fully honoured. They are now coming towards an end; something both tenants have long been aware of and we have offered an extension of the tenancies into the start of the new year to help and support the two businesses over the key Christmas trading period. 'Alternative plans to make the necessary changes to our store, which did not affect the neighbouring outlets, were initially submitted however planning permission was rejected.'
Daily Mail
30-05-2025
- Business
- Daily Mail
Beloved fried chicken shop closes all its UK locations
A fried chicken shop hailed for its tasty food and inviting cocktails has closed after more than a decade in business, leaving fans devastated. Korean fried chicken shop chain Chick 'N' Sours has announced the closure of its Haggerston and Seven Dials restaurants in London, having first opened to customers in 2015. Taking to Instagram to share the heartbreaking news that the 'best chicken shop in the world' was set to close its doors for good, the restaurant's co-founder, David Wolanski, said that the business had tried to hold on for 'as long as we could' but that it was 'no longer viable' to remain open. The post read: 'Hello, it's with mixed emotions I'm here to tell you that we have closed our Chick 'N Sours restaurants in Seven Dials and Haggerston. 'Sunday night was our last day of trading. We do what we do because we love it, fuelled by passion and a desire to provide guests with awesome food and memorable dining experiences. But that's not enough these days. 'We hung in there as long as we could but I'm afraid we've now reached the point where operating the two restaurants just isn't viable anymore and it makes no commercial sense to continue.' Declaring that the 'casual dining restaurant model is broken', Mr Wolanski added: 'It's been an incredible journey from when Carl and I came up with the idea of opening the best chicken shop in the world 10 years ago on the back of my scooter. Taking to Instagram to share the heartbreaking news that the 'best chicken shop in the world' was set to close its doors for good, the restaurant's co-founder, David Wolanski, said that the business had tried to hold on for 'as long as we could' but that it was 'no longer viable' to remain open 'We scraped together what limited funds we had to open Haggerston and go on this wild roller coaster of a trip.' Opened in 2015 by Mr Wolanski and Carl Clarke and described as 'changing fried chicken for the good', the restaurant was adored by Londoners for its sweet and sour cocktails and high-quality chicken options. At the height of their success, the chain had four restaurants across the capital, with signature dishes including a Hot Chicken Bun, featuring chicken thighs and house pickles, alongside a Katsu Sandwich filled with curry sauce and Japanese pickle. Several disappointed fans took to Instagram to share their heartbreak at the shock closure, with one user remarking they were 'absolutely gutted', while another described it as a 'hard pill to swallow'. One commenter, who said that the beloved chicken shop was a 'special place' that they would miss dearly, said: 'Thank you for everything you've done. Your chicken shop touched my life (and soul) in so many different, unexpected ways. Not a single other place in London did this to me. Thank you'. Meanwhile, another user, who said they had been a 'loyal customer since day one', added that the business was 'the best there is, no question'. They added: 'If you guys can't make it work I worry so much for what that means for the industry. Thank you for all the amazing food and memories'. Opened in 2015 by Mr Wolanski and Carl Clarke and described as 'changing fried chicken for the good', the restaurant was adored by Londoners for its sweet and sour cocktails and high-quality chicken options While shutting their doors to customers in physical shopfronts, Chick 'N' Sours are still set to continue their residences at the Roof East and Corner Corner food halls. The popular chicken brand will also continue to serve customers on Deliveroo, while also making appearances at UK festivals and live music events. Making a desperate plea for customers to remember the importance of investing in independent restaurants, Mr Wolanski added: 'Remember, there are so many awesome independent restaurants out there doing great things but finding it tough out there also. 'We know things are tight for everyone but they need you. Go see them and spend your money with them, as the phrase 'use it or lose it' has never been so relevant.' It comes as more than 13,000 shops closed their doors for good in 2024 - an increase of 28 per cent on the year before. And, at the start of the year, industry experts predicted that up to 17,350 shops could close over the course of 2025, Nevertheless, the demand for fried chicken in the UK continues, with MailOnline revealing last year how Britain's highstreets were becoming overrun with fried chicken joints. The demand for fried chicken has likely also grown with the influence of social media personalities and celebrity endorsements. Amelia Dimoldenburg's wildly successful Chicken Shop Date series, where she dines with celebrities at local fried chicken shops, is bound to have furthered demand for the already popular fast-food In south London, a single stretch of road has a staggering 29 fried chicken shops, making it the biggest street in the UK for the fast food item. With a staggering 12 fried chicken shops within a stretch of just under two miles, Streatham High Road is home to almost every famous chicken shop brand, from Morley's to Chicken Cottage. And if you were to continue straight down the connecting London Road through to West Croydon, you would be able to spot a further 17 shops selling the fried goods. In short, this means you will pass a shocking 29 fried chicken shops on the single stretch of road from Streatham Hill to West Croydon without turning left or right, according to the Local Data Company. That is without accounting for the dozens more chicken shops that lay just off the main road. Since its first store was founded in Sydenham by Sri Lankan Tamil immigrant Kannalingam Selvendran in 1985, the Morley's brand has grown to become one of the most well-known, with nearly 100 branches across London. The demand for fried chicken has likely also grown with the influence of social media personalities and celebrity endorsements. Sidemen, the YouTube group popular among teens, sent fans into a frenzy when they opened their own fried chicken chain Sides in 2021. Meanwhile, Amelia Dimoldenburg's wildly successful Chicken Shop Date series, where she dines with celebrities at local fried chicken shops, is bound to have furthered demand for the already popular fast-food.
Scottish Sun
15-05-2025
- Lifestyle
- Scottish Sun
Glow up your meal times with these three tasty meals from Emily English's new cookbook -Live To Eat
All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. HEALTH KICKS Glow up your meal times with these three tasty meals from Emily English's new cookbook -Live To Eat THE sun's out, which means it's time to switch out the heavy carbs (if you haven't already) and bring in more of the good stuff. And nutritionist Emily English's new cookbook, Live To Eat: The Food You Crave, The Nutrition You Need (Seven Dials) is full of protein-packed dishes, salads, fakeaways and more, all bursting with goodness. Advertisement Better still, every recipe is achievable and easy to cook, even if you've got a busy family life, career, or both, to contend with! Em The Nutritionist, as she's known on TikTok, already has one bestselling cookbook under her belt, So Good, but if you are after some well-intentioned inspo for your summer diet glow-up, this is the perfect place to start. 4 Emily English has a new cookbook out that's full of healthy summer meal inspo Credit: Claire Winfield We've picked three tasty recipes for you to try this weekend. There's something for everyone - from a delicious steak salad to a 10-minute meal for one - enjoy! Advertisement 4 This is a great alfresco entertaining dish Credit: Claire Winfield Seared Chipotle Steak Bowls With Charred Corn Salad Serves: 2 Prep time: 15 mins, plus 30 mins' marinating Cooking time: 15 mins Ingredients: *1tbsp chipotle paste *1tbsp olive oil *1 clove garlic, minced *Juice 1 lime *350-400g sirloin steak *Handful baby spinach leaves *250g cooked quinoa or brown rice, to serve (optional) *1/2 ripe avocado, pitted and sliced *Handful cherry tomatoes, halved *Lime wedges, to serve For the charred corn salad: *2 ears corn, husked *3 spring onions, finely chopped *1 green pepper, cored, deseeded and chopped *Handful coriander leaves, chopped, plus extra to serve (optional) *80g feta, crumbled *1 heaped tbsp Greek yoghurt (0% or full fat) *Juice 1 lime *1tsp smoked paprika *1tbsp chopped jalapeños from a jar, plus 1tbsp of the brine *1 heaped tsp honey *Few dashes Tabasco Method: Advertisement 1. Mix the chipotle paste, olive oil, garlic and lime juice with some salt and pepper in a small bowl. Rub the mixture all over the steak and let it marinate for at least 30 minutes, preferably longer. 2. For the charred corn salad, heat a grill pan over a medium-high heat. Grill the corn until charred on all sides, about 8-10 minutes. Remove from the heat and let cool slightly. Cut the kernels off the cob and place them in a large bowl. Add the spring onions, green pepper, coriander and feta. Mix in the yoghurt, lime juice, smoked paprika, jalapeños and brine, honey and Tabasco, with salt and pepper to taste. Toss to combine. 3. Heat a large frying pan over a medium-high heat. Sear the steak for 3 minutes on each side for medium-rare, or until cooked to your desired level of doneness. 4. Remove from the frying pan and let it rest for 5 minutes before slicing. 5. Divide the baby spinach between the bases of 2 bowls. Add the cooked quinoa or rice, if using. Top with the avocado, tomatoes and charred corn salad. Add the sliced steak on top and garnish with lime wedges and extra coriander, if desired. 4 This spicy fish dish is giving fakeaway vibes Credit: Claire Winfield Tikka Cod With Caramelised Onion Rice Serves: 2 Prep time: 10 mins, plus 30 mins' marinating Cooking time: 20 mins Ingredients: *2 skinless cod fillets For the marinade: *2tbsp Greek yoghurt *Juice 1 lemon *1tsp ginger paste *1tsp garlic paste *1tsp garam masala *1tsp mango chutney *1tsp tomato purée Advertisement For the caramelised onion rice: *2tsp olive oil *2 red onions, finely sliced *1tbsp mango chutney *1tbsp garam masala *1tbsp tomato purée *80g frozen peas *1/2 x 400g can chickpeas, drained and rinsed *250g pre-cooked rice *Handful baby spinach leaves For the raita: *150g Greek yoghurt *2tbsp chopped coriander leaves *1tbsp chopped mint leaves *Juice 1/2 lemon Method: 1. In a small bowl, mix together the marinade ingredients, with salt and pepper to taste. Coat the cod fillets in the marinade and let them sit for at least 30 minutes. 2. Preheat the oven to 220°C/200°C fan/gas mark 7, or the air fryer to 200°C. In a large pan, heat the olive oil over a medium heat. Add the red onions and mango chutney, and cook until caramelised, about 10-15 minutes, adding a splash of water if they start to catch on the bottom of the pan. Stir in the garam masala and tomato purée and cook for another 2 minutes until aromatic. 3. Add the frozen peas and chickpeas and sauté for about 3 minutes, until everything is heated. Then add the precooked rice and spinach, mix until coated and cook for a final few minutes until the rice is hot and the spinach wilted. 4. Place the marinated cod fillets on a baking sheet and bake in the oven for 10-15 minutes, or in the air fryer for 12-15 minutes, until cooked through and the cod flakes easily with a fork. 5. Meanwhile, mix the raita ingredients, with salt and pepper to taste, in a small bowl. Place a generous portion of the caramelised onion rice on each plate. Top with the cod fillet and a dollop of mint raita. Serve with a side of greens, if desired. Advertisement 4 Comforting yet nutritious is the order of the day with this dish Credit: Claire Winfield Thai Red Coconut Gyoza Soup Serves: 1 Prep time: 5 mins Cooking time: 10 mins Ingredients: *1tbsp Thai red curry paste *1-2tbsp light soy sauce, plus extra if needed *1tsp ginger paste *150ml coconut milk (light or full fat) *150ml water *1tbsp fish sauce *6 gyoza (choose your favourite flavour) *1 small carrot, peeled and julienned *Few spears Tenderstem broccoli cut into bite-sized pieces *½ red pepper, deseeded and sliced *1 large spring onion, sliced *1tsp crispy chilli oil, to serve (optional) Method: 1. In a deep pan, combine the curry paste, soy sauce, ginger paste, coconut milk and water. Bring to a gentle simmer, season with the fish sauce and simmer for 5 minutes. 2. Add the gyoza, carrot, broccoli, red pepper and spring onion (reserving some to garnish). 3. Simmer until the gyoza are cooked and the vegetables are tender but still vibrant and crisp, about 5–7 minutes. Taste and season with more soy sauce if needed. 4. Pour into a serving bowl, drizzle with crispy chilli oil if desired, and garnish with the reserved spring onion. Advertisement
The Sun
15-05-2025
- Lifestyle
- The Sun
Glow up your meal times with these three tasty meals from Emily English's new cookbook -Live To Eat
THE sun's out, which means it's time to switch out the heavy carbs (if you haven't already) and bring in more of the good stuff. And nutritionist Emily English 's new cookbook, Live To Eat: The Food You Crave, The Nutrition You Need (Seven Dials) is full of protein-packed dishes, salads, fakeaways and more, all bursting with goodness. Better still, every recipe is achievable and easy to cook, even if you've got a busy family life, career, or both, to contend with! Em The Nutritionist, as she's known on TikTok, already has one bestselling cookbook under her belt, So Good, but if you are after some well-intentioned inspo for your summer diet glow-up, this is the perfect place to start. 4 We've picked three tasty recipes for you to try this weekend. There's something for everyone - from a delicious steak salad to a 10-minute meal for one - enjoy! 4 Seared Chipotle Steak Bowls With Charred Corn Salad Serves: 2 Prep time: 15 mins, plus 30 mins' marinating Cooking time: 15 mins Ingredients: *1tbsp chipotle paste *1tbsp olive oil *1 clove garlic, minced *Juice 1 lime *350-400g sirloin steak *Handful baby spinach leaves *250g cooked quinoa or brown rice, to serve (optional) *1/2 ripe avocado, pitted and sliced *Handful cherry tomatoes, halved *Lime wedges, to serve For the charred corn salad: *2 ears corn, husked *3 spring onions, finely chopped *1 green pepper, cored, deseeded and chopped *Handful coriander leaves, chopped, plus extra to serve (optional) *80g feta, crumbled *1 heaped tbsp Greek yoghurt (0% or full fat) *Juice 1 lime *1tsp smoked paprika *1tbsp chopped jalapeños from a jar, plus 1tbsp of the brine *1 heaped tsp honey *Few dashes Tabasco Method: 1. Mix the chipotle paste, olive oil, garlic and lime juice with some salt and pepper in a small bowl. Rub the mixture all over the steak and let it marinate for at least 30 minutes, preferably longer. 2. For the charred corn salad, heat a grill pan over a medium-high heat. Grill the corn until charred on all sides, about 8-10 minutes. Remove from the heat and let cool slightly. Cut the kernels off the cob and place them in a large bowl. Add the spring onions, green pepper, coriander and feta. Mix in the yoghurt, lime juice, smoked paprika, jalapeños and brine, honey and Tabasco, with salt and pepper to taste. Toss to combine. 3. Heat a large frying pan over a medium-high heat. Sear the steak for 3 minutes on each side for medium-rare, or until cooked to your desired level of doneness. 4. Remove from the frying pan and let it rest for 5 minutes before slicing. 5. Divide the baby spinach between the bases of 2 bowls. Add the cooked quinoa or rice, if using. Top with the avocado, tomatoes and charred corn salad. Add the sliced steak on top and garnish with lime wedges and extra coriander, if desired. 4 Tikka Cod With Caramelised Onion Rice Ingredients: *2 skinless cod fillets For the marinade: *2tbsp Greek yoghurt *Juice 1 lemon *1tsp ginger paste *1tsp garlic paste *1tsp garam masala *1tsp mango chutney *1tsp tomato purée For the caramelised onion rice: *2tsp olive oil *2 red onions, finely sliced *1tbsp mango chutney *1tbsp garam masala *1tbsp tomato purée *80g frozen peas *1/2 x 400g can chickpeas, drained and rinsed *250g pre-cooked rice *Handful baby spinach leaves For the raita: *150g Greek yoghurt *2tbsp chopped coriander leaves *1tbsp chopped mint leaves *Juice 1/2 lemon Method: 1. In a small bowl, mix together the marinade ingredients, with salt and pepper to taste. Coat the cod fillets in the marinade and let them sit for at least 30 minutes. 2. Preheat the oven to 220°C/200°C fan/gas mark 7, or the air fryer to 200°C. In a large pan, heat the olive oil over a medium heat. Add the red onions and mango chutney, and cook until caramelised, about 10-15 minutes, adding a splash of water if they start to catch on the bottom of the pan. Stir in the garam masala and tomato purée and cook for another 2 minutes until aromatic. 3. Add the frozen peas and chickpeas and sauté for about 3 minutes, until everything is heated. Then add the precooked rice and spinach, mix until coated and cook for a final few minutes until the rice is hot and the spinach wilted. 4. Place the marinated cod fillets on a baking sheet and bake in the oven for 10-15 minutes, or in the air fryer for 12-15 minutes, until cooked through and the cod flakes easily with a fork. 5. Meanwhile, mix the raita ingredients, with salt and pepper to taste, in a small bowl. Place a generous portion of the caramelised onion rice on each plate. Top with the cod fillet and a dollop of mint raita. Serve with a side of greens, if desired. Thai Red Coconut Gyoza Soup Serves: 1 Prep time: 5 mins Cooking time: 10 mins Ingredients: *1tbsp Thai red curry paste *1-2tbsp light soy sauce, plus extra if needed *1tsp ginger paste *150ml coconut milk (light or full fat) *150ml water *1tbsp fish sauce *6 gyoza (choose your favourite flavour) *1 small carrot, peeled and julienned *Few spears Tenderstem broccoli cut into bite-sized pieces *½ red pepper, deseeded and sliced *1 large spring onion, sliced *1tsp crispy chilli oil, to serve (optional) Method: 1. In a deep pan, combine the curry paste, soy sauce, ginger paste, coconut milk and water. Bring to a gentle simmer, season with the fish sauce and simmer for 5 minutes. 2. Add the gyoza, carrot, broccoli, red pepper and spring onion (reserving some to garnish). 3. Simmer until the gyoza are cooked and the vegetables are tender but still vibrant and crisp, about 5–7 minutes. Taste and season with more soy sauce if needed. 4. Pour into a serving bowl, drizzle with crispy chilli oil if desired, and garnish with the reserved spring onion.
The Irish Sun
15-05-2025
- Lifestyle
- The Irish Sun
Glow up your meal times with these three tasty meals from Emily English's new cookbook -Live To Eat
THE sun's out, which means it's time to switch out the heavy carbs (if you haven't already) and bring in more of the good stuff. And nutritionist (Seven Dials) is full of protein-packed dishes, salads, Advertisement Better still, every recipe is achievable and easy to cook, even if you've got a busy family life, career, or both, to contend with! , but if you are after some well-intentioned inspo for your summer diet glow-up, this is the perfect place to start. 4 Emily English has a new cookbook out that's full of healthy summer meal inspo Credit: Claire Winfield We've picked three tasty recipes for you to try this weekend. There's something for everyone - from a delicious steak salad to a 10-minute meal for one - enjoy! Advertisement READ MORE IN FABULOUS 4 This is a great alfresco entertaining dish Credit: Claire Winfield Seared Chipotle Steak Bowls With Charred Corn Salad Serves: 2 Prep time: 15 mins, plus 30 mins' marinating Cooking time: 15 mins Ingredients: *1tbsp chipotle paste *1tbsp olive oil *1 clove garlic, minced *Juice 1 lime *350-400g sirloin steak *Handful baby spinach leaves *250g cooked quinoa or brown rice, to serve (optional) *1/2 ripe avocado, pitted and sliced *Handful cherry tomatoes, halved *Lime wedges, to serve For the charred corn salad: *2 ears corn, husked *3 spring onions, finely chopped *1 green pepper, cored, deseeded and chopped *Handful coriander leaves, chopped, plus extra to serve (optional) *80g feta, crumbled *1 heaped tbsp Greek yoghurt (0% or full fat) *Juice 1 lime *1tsp smoked paprika *1tbsp chopped jalapeños from a jar, plus 1tbsp of the brine *1 heaped tsp honey *Few dashes Tabasco Method: Advertisement 1. Mix the chipotle paste, olive oil, garlic and lime juice with some salt and pepper in a small bowl. Rub the mixture all over the steak and let it marinate for at least 30 minutes, preferably longer. 2. For the charred corn salad, heat a grill pan over a medium-high heat. Grill the corn until charred on all sides, about 8-10 minutes. Remove from the heat and let cool slightly. Cut the kernels off the cob and place them in a large bowl. Add the spring onions, green pepper, coriander and feta. Mix in the yoghurt, lime juice, smoked paprika, jalapeños and brine, honey and Tabasco, with salt and pepper to taste. Toss to combine. 3. Heat a large frying pan over a medium-high heat. Sear the steak for 3 minutes on each side for medium-rare, or until cooked to your desired level of doneness. 4. Remove from the frying pan and let it rest for 5 minutes before slicing. 5. Divide the baby spinach between the bases of 2 bowls. Add the cooked quinoa or rice, if using. Top with the avocado, tomatoes and charred corn salad. Add the sliced steak on top and garnish with lime wedges and extra coriander, if desired. Most read in Fabulous 4 This spicy fish dish is giving fakeaway vibes Credit: Claire Winfield Tikka Cod With Caramelised Onion Rice Serves: 2 Prep time: 10 mins, plus 30 mins' marinating Cooking time: 20 mins Ingredients: *2 skinless cod fillets For the marinade: *2tbsp Greek yoghurt *Juice 1 lemon *1tsp ginger paste *1tsp garlic paste *1tsp garam masala *1tsp mango chutney *1tsp tomato purée Advertisement For the caramelised onion rice: *2tsp olive oil *2 red onions, finely sliced *1tbsp mango chutney *1tbsp garam masala *1tbsp tomato purée *80g frozen peas *1/2 x 400g can chickpeas, drained and rinsed *250g pre-cooked rice *Handful baby spinach leaves For the raita: *150g Greek yoghurt *2tbsp chopped coriander leaves *1tbsp chopped mint leaves *Juice 1/2 lemon Method: 1. In a small bowl, mix together the marinade ingredients, with salt and pepper to taste. Coat the cod fillets in the marinade and let them sit for at least 30 minutes. 2. Preheat the oven to 220°C/200°C fan/gas mark 7, or the air fryer to 200°C. In a large pan, heat the olive oil over a medium heat. Add the red onions and mango chutney, and cook until caramelised, about 10-15 minutes, adding a splash of water if they start to catch on the bottom of the pan. Stir in the garam masala and tomato purée and cook for another 2 minutes until aromatic. 3. Add the frozen peas and chickpeas and sauté for about 3 minutes, until everything is heated. Then add the precooked rice and spinach, mix until coated and cook for a final few minutes until the rice is hot and the spinach wilted. 4. Place the marinated cod fillets on a baking sheet and bake in the oven for 10-15 minutes, or in the air fryer for 12-15 minutes, until cooked through and the cod flakes easily with a fork. 5. Meanwhile, mix the raita ingredients, with salt and pepper to taste, in a small bowl. Place a generous portion of the caramelised onion rice on each plate. Top with the cod fillet and a dollop of mint raita. Serve with a side of greens, if desired. Advertisement 4 Comforting yet nutritious is the order of the day with this dish Credit: Claire Winfield Thai Red Coconut Gyoza Soup Serves: 1 Prep time: 5 mins Cooking time: 10 mins Ingredients: *1tbsp Thai red curry paste *1-2tbsp light soy sauce, plus extra if needed *1tsp ginger paste *150ml coconut milk (light or full fat) *150ml water *1tbsp fish sauce *6 gyoza (choose your favourite flavour) *1 small carrot, peeled and julienned *Few spears Tenderstem broccoli cut into bite-sized pieces *½ red pepper, deseeded and sliced *1 large spring onion, sliced *1tsp crispy chilli oil, to serve (optional) Method: 1. In a deep pan, combine the curry paste, soy sauce, ginger paste, coconut milk and water. Bring to a gentle simmer, season with the fish sauce and simmer for 5 minutes. 2. Add the gyoza, carrot, broccoli, red pepper and spring onion (reserving some to garnish). 3. Simmer until the gyoza are cooked and the vegetables are tender but still vibrant and crisp, about 5–7 minutes. Taste and season with more soy sauce if needed. 4. Pour into a serving bowl, drizzle with crispy chilli oil if desired, and garnish with the reserved spring onion. Advertisement What food do you need for a healthy diet? IF you want to have good health, a good way to start is from your diet. eat at least 5 portions of a variety of fruit and vegetables every day base meals on higher fibre starchy foods like potatoes, bread, rice or pasta have some dairy or dairy alternatives (such as soya drinks) eat some beans, pulses, fish, eggs, meat and other protein choose unsaturated oils and spreads, and eat them in small amounts drink plenty of fluids (at least 6 to 8 glasses a day) Source:
