Portly Cooks | Swordfish and Roast Green Vegetables

Swordfish is a great meaty type fish (if fish can be meaty). It holds up really nicely on the grill and can take a marinade. For this on though we are keeping it simple. Swordfish Steak 50g Tenderstem Broccoli 50g Asparagus 25g Samphire Heat the oven to 200c then rub the swordfish steak with a…

Portly Cooks | Zaatar Wedges

If you have some spare potatoes knocking around, this is a good way to spice them up at bit. Use any spices you have you don’t have to use Zaatar! 1 Large Baking Potato 1 tsp Zaatar 1 tbsp Oil This really isn’t rocket science, cut the potato into wedges, put the wedges in a…

Portly Cooks |Roasted Carrot, Fennel, Samphire and Black Olives

This one was supposed to be a side dish but ended up being the main course instead. 2 large carrots 1 Fennel Bulb 100g Samphire 50g Sliced Black Olives Handful of Rocket Start by prepping the veg. Cut the ends off the carrot and then cut it lengthwise in half and in half again. For…

Portly Cooks | Chicken with Crinkle Cut Veg

Who doesn’t love a bit of chicken now and then? This one is made a little bit more jazzy as it has crinkle cut veg thanks to my nifty crinkle cutter! You can of course just use a regular knife if you’re not a sucker for a gimmick kitchen tool. 1 Leg portion of Chicken…

Portly Cooks | Stilton Steak

Who doesn’t love a good steak dinner? This one uses beef skirt steak a relatively cheap cut of beef that has a lot of flavour! 200g Beef Skirt 50g Stilton Cheese 100g Carrot 100g Courgette 50g Fennel 100g Mushrooms 50g Greens About half an hour to an hour before you cook, take the beef out…

Portly Cooks | Sea Bass with Caesar Vegetables

Sea Bass is perfect for a variety of accompaniments. For me it is my go to fish if I’m not sure what to cook for dinner but know I want some kind of seafood. 1 Sea Bass Fillet 4 Brussels Sprouts 75g Samphire 1 tbsp Caesar Salad Dressing Cut the stalky bit off the bottom…

Portly Cooks | Not Quite Paella with Cauliflower Rice

Paella it’s a Spanish classic. Now, I’m not going to say that this is a Paella, it is however Paella inspired with a few flavours of Spain thrown in for good measure. 200g Cauliflower 1 Chicken Breast 150g Cherry Tomatoes 30g Red Pepper 50g Mangetout 1 Field Mushroom 60g Jalapenos 1 Small Red Onion 1…

Portly Cooks | Stuffed Peppers | Vegetarian Week

So this is the first post in a series I’m going to be writing. I’m having a go at being a vegetarian for a week. I love Vegetarian food but if I’m honest I’ve always seen it as a way to get some interesting sides for whatever meat i happen to be cooking that day….