As the evenings start getting colder, it’s nice to sit down to a warm, comforting dinner.
Getting ready for a race in the morning also means lots of sweet potato!
I sautéed finely diced fennel, garlic and ginger in coconut oil, and melted in some homemade pesto and a bit of wholegrain mustard.
I mixed this in with chunks of salmon, smoked haddock and cod, and topped with mashed sweet potato. I put lots of black pepper and chili on top to give it a bit of a kick!
I cooked this in the oven for around 40 minutes at 200 C – this meant that the edges were nice and chewy/crunchy, just the way I like them!
This went well with asparagus and wilted spinach.