In 3 Easy Steps - Fabulous Food without the Fuss

Michelin-starred chef Conrad Gallagher shows you how to create fabulous, restaurant-quality food simply – In 3 Easy Steps. Why not try these healthy recipes at home and see for yourself just how easy it can be!

Salad with smoked chicken, mango, coriander and white asparagus

White asparagus is more tender, milder and nuttier in flavour than green asparagus and can quickly become your favourite vegetable. This is a fresh salad for summer and spring.

SERVES 4

6 tablespoons rice wine vinegar

2 tablespoons olive oil

400g (14oz) salad leaves

1 whole mango, peeled and diced

1 small bunch of coriander, leaves picked

20 fresh white asparagus spears, peeled and blanched

4 smoked chicken breasts, cubed

Half baguette, thinly sliced and rubbed with garlic

Olive oil

Salt and pepper

1) Whisk the vinegar and olive oil and season, pour over the salad leaves and toss well.

2) Mix all the other ingredients, except the bread, with the salad.

3) Fry the bread slices in some olive oil until crispy and golden. Add to the salad and serve.

Eggs benedict with Serrano ham and crispy sage

This is the ultimate breakfast and brunch food - one of my all time favourites! I have to say the best I have ever tasted had to be in New York, where it originated. You can use more than one slice of Serrano ham if you’re feeling generous, and serve it on the side.

 

SERVES 4

4 eggs

2 English muffins, cut in half and lightly toasted

4 thin slices of Serrano ham

4 tablespoons Hollandaise sauce

4 sage leaves

1) Fry the Serrano ham and sage until crispy, and put the ham on muffins.

2) Poach the eggs and place on the ham and season.

3) Spoon on the Hollandaise and garnish with the crispy sage and season.

 

Seared mackerel with capers, fennel and thyme butter

Mackerel can be used in many ways, but pan searing is quick and it seals in all the goodness and flavour this little fish has. Use plenty of fennel - the aniseed flavour compliments the taste and cuts the fattiness.

 

SERVES 4

1 tablespoon olive oil

4 x 175g (6oz) mackerel fillets

2 tablespoons capers, drained

4 baby fennel bulbs, thinly sliced and kept in acidulated water

4 slices of thyme butter

Dill

Salt and Pepper

1) Heat a non-stick frying pan and add the olive oil. Cut a few slashes into the skin side of the fish, season and sear on both sides for approximately 2-3 minutes. Keep warm.

2) In the same pan, add the capers and fennel, season and cook for about 1 minute, then spoon over the finish.

3) Garnish with slices of thyme butter and dill.

In 3 Easy Steps -  Fabulous Food without the Fuss

By Conrad Gallagher