New Cookware Pieces Featuring Gordon Ramsays Ultimate Fit Food Recipes

Roasted Cauliflower, Quinoa and Pomegranate Salad

Ingredients:

• 1 large cauliflower, cut into florets
• Olive oil, for drizzling
• 200g quinoa, rinsed
• Small bunch of flat-leaf parsley, leaves picked
• Seeds from 1 pomegranate

For the dressing:

• 1 tbsp pomegranate molasses
• 1 tbsp white wine vinegar
• 1 garlic clove, peeled and crushed
• 6 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper

Method:

1. Preheat the oven to 190’C/gas 5.

2. Place the cauliflower florets on a baking tray and drizzle with a little olive oil. Season with salt and pepper and toss in the oil to coat. Transfer to the preheated oven and roast for 20 minutes, turning the cauliflower halfway through, until browned in places. Remove from the oven once cooked.

3. Meanwhile, cook the quinoa according to the packet instructions. Drain off any excess water.

4. Using a small whisk or a fork, mix the ingredients for the dressing together with a pinch of salt and pepper until completely combined. Taste and adjust the seasoning if necessary.

5. Put the cooked quinoa and the cauliflower into a large mixing bowl. Drizzle with the dressing and fold in the parsley leaves. Scatter over the pomegranate seeds to serve.

Sake-and-Miso Steamed Mussels with Soba Noodles

Ingredients:

• 2kg fresh mussels
• 200g soba noodles
• 125g tenderstem broccoli
• 1 tbsp flavourless oil, e.g. groundnut
• 1 banana shallot, peeled and finely sliced
• 2cm piece of fresh root ginger, peeled and grated
• 2 garlic cloves, peeled and sliced
• 1 tbsp miso paste
• 250ml sake

Method:

1. To test that the mussels are ok to eat, place them in a sink or a large bowl of water. Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards.

2. Fill a medium saucepan with hot water and bring to the boil. Add the soba noodles and cook for 4 minutes, then add the tenderstem broccoli. After 2-3 minutes taste the soba noodles and, if done (tender with no bite but not soggy), drain in a colander and divide between four serving bowls with the cooked broccoli.

3. Meanwhile, to cook the mussels, place a large heavy-based casserole dish or saucepan with a tight-fitting lid over a medium heat. Add the oil and, once hot, fry the shallot, ginger and garlic for 2 minutes, until the shallot begins to soften.

4. Add the miso paste and stir. Increase the heat, then add the sake and stir into the paste. Bubble for 2 minutes to burn off the alcohol, then tip in the mussels. Stir the mussels to coat them in the liquid, then put the lid on and cook for 3-4minute, shaking the pan occasionally until all the mussels are open. Discard any that have not opened after cooking.

5. Divide the mussels and the cooking liquor between the four bowls of noodles and serve immediately.

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