Balance March Issue 2018 - 59

WAT C H T H I S S P I C E

FISH IN A PAPER BAG WITH CELERIAC BRAVAS
' I'm so fond of Spanish food and it can make a healthy and
super-quick midweek meal.'
Ingredients:
* 2tbsp extra-virgin olive oil
* 200g peeled celeriac, cut into
2cm cubes
* 200g turnip, cut into 2cm cubes
(unpeeled)
* 50g radicchio, finely chopped
* 100g cherry tomatoes, chopped
* Sea salt and freshly ground
black pepper
For the fish in a bag
* 1 carrot, peeled into thin strips
* ½ red pepper, thickly sliced
* 1tbsp extra-virgin olive oil
* 4 thyme sprigs
* 4 oregano sprigs
* 200g boneless, skinless cod fillet

PUT THE ROOT IN
Celeriac and turnip are
fantastic root vegetables
with great fibre content,
and are an ideal
substitute for potatoes

For the spicy bravas sauce
* 1tbsp extra-virgin olive oil
* 1 garlic clove, finely chopped
* 200ml passata
* 1tsp tomato paste
* 1tsp dried chilli flakes
* 1tsp sweet paprika
* 10g parsley, leaves and stalks
finely chopped

1. Preheat the oven to
200°C/180°C fan/gas 6.
2. Prepare the fish in a bag. Put
carrot, red pepper, olive oil,
thyme and oregano on a large
sheet of baking parchment.
Place fish on top and season.
Seal package by crimping the
edges of the paper together over
fish, bake for 8 minutes.
3. Meanwhile, heat 2tbsp of oil
in a frying pan, add celeriac and
turnip, season and sauté for 8
minutes until cooked. Transfer
to bowl, add radicchio and
tomatoes; toss to combine.
4. To make the spicy bravas
sauce, heat oil in a saucepan, add
garlic and fry until browned but
not burned. Add passata, tomato
paste, chilli flakes and paprika.
Heat through; fold in the parsley.
5. Cover celeriac and turnips
with the bravas sauce. Unwrap
fish immediately and serve
with the celeriac bravas. B

cook

k it

it b o o

eat your
way to
health
'Let food be thy
medicine and medicine
be thy food' said
Hippocrates. So where
can you go to try it
out? Stacey Smith
investigates

REHAB HACKNEY

OTTOLENGHI

SHOT

Hackney

Islington

St Paul's

The team at Rehab believe
prevention is better than
cure and their sugar-free,
vegan menu ensures
ingredients are combined to
unlock their full potential.
Daytime treats include
scrambled tofu, smashed
avocado, kimchi and goji
berries, washed down with a
beetroot latte. At night you
might start with a sharing
platter of crudités and
cashew cheese before
moving on to the seasonal
slow cooked hot pot.
rehabhackney.com

Mediterranean mecca
features bountiful bowls
of vibrant salad, proudly
displayed on the counter.
Locally sourced and lovingly
prepared, mix and match
to create your own five a
day feast. Expect the likes
of roasted aubergines
with saffron yoghurt and
charred broccoli with chilli
and garlic. Up your protein
with chargrilled salmon in
roasted pepper and almond
sauce. Mop it all up with a
selection of breads and fine
olive oil, but get there early.
ottolenghi.co.uk

It stands for Simple, Healthy,
Organic and Tasty. The team
behind the concept include an
Oxford biologist and a London
nutritionist so you know you'll
be well looked after. Only open
for breakfast and lunch, it's the
ideal post-meeting/pre-gym
pit-stop. Start the day with a
warming bowl of almond milk
porridge topped with fresh
blueberries and coconut and
cashew granola. At lunchtime,
try the spicy chicken pho, with
gluten-free sweet potato and
buckwheat noodles.
shot.london

March 2018 BA LA N CE

59



Table of Contents for the Digital Edition of Balance March Issue 2018

Balance March Issue 2018 - 1
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