SIMPLE storecupboard SUPPERS

Spiced smoked haddock with tabbouleh

■ Serves 2■ Prep 10 mins ■ Cook 30 mins

1 tsp medium curry powder
1 tbsp groundnut oil
2 thick, skinless pieces smoked haddock natural yogurt, to serve

FOR THE TABBOULEH

100g bulgur wheat
4 spring onions, finely chopped
2 tomatoes, finely diced

½ cucumber, seeds scraped out and flesh finely diced
handful of mint, finely chopped
½ small bunch of flat-leaf parsley, finely chopped
½ lemon, juiced

1 For the tabbouleh, pour the bulgur wheat into a bowl and cover with boiling water. Cover and leave for 20 mins, then drain well. Mix in the chopped spring onions, tomatoes, cucumber, herbs and most of the lemon juice, then season.

2 Heat the grill to medium-high. Mix the curry powder with the groundnut oil and rub over the haddock. Grill for 6-7 mins until golden and cooked through. Serve with the tabbouleh and some yogurt thinned with the remaining lemon juice to taste.

PER SERVING 397 kcals, fat 8g, saturates 1g, carbs 41g, fibre 3g, protein 40g, salt 3.4g

Cauli cheese with crunchy sage crumbs

You can use a mixture of cauliflower and broccoli here, if you like.

■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins VEGETERIAN

1 large cauliflower, broken into florets
50g butter
3 tbsp plain flour
400ml semi-skimmed milk
1 heaped tsp wholegrain mustard