Margaret Cook Shop

Ingredients
1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
1 punnet ripe cherry tomatoes
1 lemon
olive oil
4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
a few sprigs of fresh mint
a few sprigs of fresh dill

Method
Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then slice half finely.
Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelises. Add the tomatoes and cook till they soften.
In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon fillets and serve.

INGREDIENTS SCALE 1X 2X 3X Filling 6 large apples (3 Granny Smith + 3 sweet apples) 2 packages Love Beets Organic Cooked Beets 2 tablespoons fresh-squeezed lemon juice 1/2 cup cane sugar 1/3 cup water 3 tablespoons arrowroot powder 2 teaspoons ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon ground ginger 1/8 teaspoon nutmeg Topping 1 3/4 cup rolled oats 1 cup almond flour 1 cup brown sugar 3/4 cup coconut oil, melted 1/2 cup walnuts, chopped 1 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon Himalayan salt INSTRUCTIONS Preheat oven to 350 degrees Peel half of the apples, quarter all, and remove their cores. Cut apples lengthwise into very thin slices and place them into a large mixing bowl. Cut beets into small cubes, add them and all remaining filling ingredients to the large mixing bowl and toss until well combined. Scoop filling mixture into a 9ױ3 oven safe pan. In a large bowl mix all topping ingredients together until thoroughly combined. Evenly spread topping mixture over filling layer. Bake for 45-50 minutes, until the edges start boiling and the topping is golden brown. After baking, let sit for 30  45 minutes to coo

INGREDIENTS 1 tsp olive oil 1 small onion, chopped 1 garlic clove, crushed 500g / 18oz minced beef 400g / 14 oz chopped tomatoes (the tinned variety) 1 vegetable stock cube 1 tsp oregano 100ml / 3.5 fl oz hot water 150g / 5oz frozen vegetables 8 dried lasagne sheets 150ml / 5oz creme fraiche 75g / 2.5oz grated cheese Get IngredientsPowered by Chicory INSTRUCTIONS Preheat the oven to 220c / 420f. Heat the oil in a frying pan or large saucepan. Add the onion and fry for 2-3 minutes before adding the crushed garlic. Fry for another minute and then add the minced beef. At this point I turn the heat up high to brown the mince as quickly as possible. Stir regularly to ensure it doesnt stick or burn. Once the meat has browned add the chopped tomatoes and crumble in the stock cube. Add the oregano and frozen vegetables and finally add the water (you can add more water if it seems too dry). Stir until everything is well combined and continue to cook on high for approximately 7 minutes. Once the mince mixture has cooked remove from the heat and start to assemble your lasagne. I used a 8in x 8in dish which nicely fits two lasagne sheets side by side but you can use any dish you wish. Assemble the lasagne by alternating layers of the minced beef mixture and the lasagne sheets, finishing with a lasagne sheet layer on top. Spoon on the creme fraiche and spread it over the top of the lasagne. Finally add the grated cheese and put the lasagne in the oven. Reduce the oven temperature to 200c / 400f and bake for 15 minutes. You can test to make sure the lasagne sheets have cooked by sticking in a sharp knife. Serve immediately with a green salad or mixed vegetables.