15 minute roast.

dietary: dairy-free, gluten-free, low-FODMAP, pescatarian (vegan and vegetarian options).

serving: 1 person.

prep time: 5 minutes.

cooking time: 10 minutes.

I love a roast. I mean, I’m English. What British person doesn’t love a roast? But, sometimes whipping up a whole roast dinner seems kinda long.

One day (of summer 2021) I was getting ready to go to a festival in Bristol and really felt like a roast (standard pre-festival munch) but was short on time, so this is how this one came about….

A couple of key tips for a quick roast:

  • the microwave is your best friend,

  • don’t stress - it’s all good. The world will not end if your potatoes are ready before your broccoli,

  • and use a timer.

ingredients:

salmon fillet (optional: if vegan or veggie use substitutes. Beyond burgers are a favourite)

3/4 cup of broccoli

kale

1 carrot

4 baby new potatoes

rosemary

thyme

1 tablespoon of olive oil

1 tablespoon of garlic infused olive oil

lemon wedge

S + P


  • Pre-heat the oven to 220 degrees.

  • Place your new potato’s and carrots (chopped but not peeled) in a bowl of water and pop them in the microwave for 2-mins.

  • Next, place them on a tray with some broccoli, a teaspoon of garlic olive oil, salt, pepper and rosemary.

  • Then, pop them in the oven for 8-minutes.

  • Whilst they’re cooking, heat up a tablespoon of olive oil on a medium heat in a pan.

  • Meanwhile, prepare your salmon fillet: squeeze your lemon wedge over the fillet then rub with the remained of the lemon (this creates a sort of glaze, making the salmon nice and crispy). Then, rub in some rosemary and garlic oil, and salt into the skin.

  • Next, place the fillet into the pan for 4 mins with the lid on.

  • Whilst this is cooking, massage in a teaspoon of oil, salt and rosemary into your kale and place it into another tray.

  • When you’re 4 minutes is up, turn over the salmon and add in cherry tomato with a drizzle of olive oil and balsamic vinegar. Then cover with a lid for a further 4 minutes.

  • After your 8-minute potato timer is done, take out the tray, shake them all about then place it back in the oven for another 8-minutes.

  • Meanwhile, place your kale in the oven for 2-minutes.

  • After 2-minutes check on the kale, shake it about and put back in the oven for a further 2-minutes.

  • Once all the timers have done take everyone out, serve up and munch.


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