Fresh Food Express

Fresh Food Express Easy,Fresh and Affordable...We always Provide the best Foods!

Fruits and vegetables are naturally high in fiber, which lends to good digestive health. The more regular your bowel mov...
09/12/2022

Fruits and vegetables are naturally high in fiber, which lends to good digestive health. The more regular your bowel movements, the more effectively your body will flush out waste and toxins. Stop relying on fiber-enriched cereals and over-the-counter fiber supplements, and get more natural sources of fiber from fruits and veggies.

Ingredients400 g undyed smoked haddock , skin off, from sustainable sources2 bunches of spring onions250 g baby spinach1...
12/17/2021

Ingredients
400 g undyed smoked haddock , skin off, from sustainable sources
2 bunches of spring onions
250 g baby spinach
150 g Cheddar cheese
4 sheets of filo pastry

Method
Preheat the oven to 200ºC/400ºF/gas 6.
In a bowl, cover the fish with boiling kettle water. Put aside to soak.
Meanwhile, trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tablespoon of olive oil.
Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.
Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them evenly around the pan.
Finely grate over most of the cheese and season well with black pepper.
Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion.
Grate over the last bit of cheese, drizzle with ½ a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie

Ingredients½ x 280 g jar of artichoke hearts in oil2 mixed-colour courgettes1 bunch of fresh mint , (30g)2 x 200 g sides...
12/17/2021

Ingredients
½ x 280 g jar of artichoke hearts in oil
2 mixed-colour courgettes
1 bunch of fresh mint , (30g)
2 x 200 g sides of flat white fish , such as lemon sole, skin on, scaled, from sustainable sources
1-2 fresh mixed-colour chillies

Method
Preheat the grill to high.
Scoop out the artichokes, halve lengthways and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil from their jar.
Quarter the courgettes lengthways, cut out the core, slice them at an angle the same size as the artichokes and add to the pan. Cook for 10 minutes, stirring regularly.
Finely slice the top leafy half of the mint, tossing half into the pan with a splash of water.
Rub the sole with a little olive oil, sea salt and black pepper, then lay skin side up on the veg.
Place the pan directly under the grill for 7 to 10 minutes, or until the skin is wonderfully crisp – keep an eye on it!
Meanwhile, finely slice the chillies, mix as much as you dare with the remaining mint, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, then taste and season to perfection.
Plate up the veg and sole, pulling back half the crispy skin to expose the fish, then drizzle over the chilli mint dressing.

Ingredients4 spring onions½ a bunch of fresh coriander , (15g)2 x 300 g whole sea bass , scaled, gutted, trimmed, from s...
12/17/2021

Ingredients
4 spring onions
½ a bunch of fresh coriander , (15g)
2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime

Method
Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
Place a large non-stick frying pan on a medium-high heat.
With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
Drain and shake off the spring onions and coriander and pile on to your plates.
Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

Ingredients1 tablespoon sesame seeds4 large free-range chicken wings2 tablespoons teriyaki sauce1 fresh red chilli2 spri...
12/08/2021

Ingredients
1 tablespoon sesame seeds
4 large free-range chicken wings
2 tablespoons teriyaki sauce
1 fresh red chilli
2 spring onions

Method
Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

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