Harissa-crumbed fish with lentils & peppers
This smoky cod dish makes a great midweek meal – it's quick, low calorie and made in just one pan, which saves on washing up
Cavolo nero, meatball & cannellini soup
Serves 4
Easy
Prep:
Cook:
This moreish, filling soup is so satisfying, and ready in just 40 minutes. Make a big batch and keep it in the freezer for busy nights
Skip to ingredients
- 2 tbsp olive oilor rapeseed oil
- 6 sausages(we used Cumberland)
- 1 red onion
- 3 garlic clovescrushed
- 1⁄2-1 tsp chilli flakes(optional)
- 200g bag cavolo nerokale or other hardy greens, chopped
- 2 x 400g cans cannellini beans
- 1 chicken stock cube
- 1 lemonzested, plus juice of 1⁄2
Nutrition: Per serving
- kcal470
- fat27g
- saturates8g
- carbs34g
- sugars6g
- fibre6g
- protein19g
- salt2.3g
Method
step 1
Heat the oil in a large pan and squeeze the sausagemeat into the pan in rough meatball shapes – you should get about five meatballs from each sausage. Discard the sausage skins. Fry the meatballs until browned all over, then scoop onto a plate. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.
step 2
Add the remaining ingredients to the pan along with the meatballs and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the meatballs are cooked through. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty bread.
