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Stir it up magazine SEPTEMBER 2017

SEPTEMBER 2017 27 SIGNATURE DISH Pippa Middleton SignatureMy dish It’s been an exciting and eventful year for the talented Pippa Middleton. The younger sister of the Duchess of Cambridge has been in full wedding planner mode, culminating in her tying the knot with hedge fund manager James Matthews in July, with her lavish nuptials making headline news. In her spare time, the busy socialite, columnist and author lends her support to the British Heart Foundation (BHF), and has penned a heart-healthy recipe book. ‘Heartfelt’ features over 100 delicious recipes for recipes for anyone wanting to eat consciously and nourish their heart. All proceeds from the book will help the BHF fund its life saving research to fight coronary heart disease - the UK’s single biggest killer. She said: “Creating this book has been a huge pleasure, bringing together two of my greatest passions – delicious food and an active, healthy lifestyle. “Through Heartfelt, I want to demonstrate how easy it is to create simple dishes that help with nutritious eating and focus on nourishing meals that will also be good for the heart. “I hope readers will benefit not only from a growing awareness of the importance of heart health, but also from the idea that healthy food is not just good for you, it can also be fun to prepare and delicious to eat. “As an Ambassador, I care deeply about the work of the British Heart Foundation. Anything I can do to raise funds for their vital heart research is extremely important to me.” Here, she shares one of her favourite recipes from the book - Lemon, red onion and fennel cod traybake. “This dish doesn’t just look pretty, it’s also full of fantastic flavours,” she continues. “The herbs and spices add plenty of interest and the olives are carefully balanced to give the dish extra depth without adding too much salt. Although light to eat, it’s still satisfyingly filling as the cod is a great source of protein.” Lemon, red onion and fennel cod traybake Serves 4 Ingredients 1 lemon 400g/14oz new potatoes 4 small fennel bulbs, trimmed, cored and thickly sliced (fronds reserved) 1 red onion, sliced (about 180g/6oz) 2 tbsp olive oil 4 skinless and boneless cod fillets (each about 125g/4½oz) 1 tsp fennel seeds, crushed 2 tbsp white wine vinegar A handful of basil leaves, chopped 25g pitted black olives, halved Method 1. Preheat the oven to 200°C, 400°F, Gas 6. 2. Finely grate the zest of 1 lemon, then thinly slice the lemon and set aside. Toss the potatoes and fennel in a large baking tray with the onion and lemon slices and 1 tbsp oil. Spread in a single layer and bake for 25 to 30 minutes, or until the potatoes are cooked. 3. Place the cod on top, sprinkle with the crushed fennel seeds and season with black pepper. Bake for another 10 to 12 minutes, or until the fish is just cooked through. 4. Meanwhile, make the dressing: whisk together the vinegar with the remaining oil, then add the basil, olives and lemon zest, season and mix together. Pour over the fish, scatter with any reserved fennel fronds and serve. ‘Heartfelt’ costs £19.99 is available in all British Heart Foundation shops, on Amazon, and through the BHF’s online shop at bhf.org.uk/heartfelt


Stir it up magazine SEPTEMBER 2017
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