Weeknight COMFORT

Quick and easy dinners that satisfy your hunger

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Moroccan-style fish pie

A warmly spiced, filling and crispy filo top keeps things light and simple in this one-pan riff on a classic.

Serves 4 • Prep 10 min

• Cook 25 min

2 tbsp olive oil, plus extra for brushing

1 fennel bulb, finely chopped

1 large onion, finely chopped

1 large red pepper, sliced

2 garlic cloves, crushed

4 cm piece of ginger root, grated

2 tsp each: ground cumin, ground coriander, Moroccan spice mix

1 tbsp each: sun-dried tomato purée, harissa paste

400 gram tin cherry tomatoes

450 grams skinless, firm fish fillets, cut into bite-sized chunks

250 grams frozen, peeled raw prawns

Zest and juice of 1 lemon

Handful pitted olives, halved

Small bunch coriander, chopped

4-5 sheets filo pastry

2 tsp black sesame seeds (optional)

1 Heat the oil in an ovenproof pan. Fry the fennel, onion, pepper, garlic and ginger for 5 min, stirring until softened.

2 Stir in the spices, tomato purée and harissa, and cook for 1 min, then stir in the tomatoes and 1 tin of water. Bring to the boil and simmer for 5 min.

3 Stir in the seafood, lemon zest and juice, olives and coriander; remove from the heat.

4 Heat the oven to 180°C. Brush a sheet of filo with a little oil, scrunch and pile on top of the pie filling. Repeat with the other filo sheets and sprinkle over sesame seeds, if using. Bake for 10 min, until bubbling and golden.

Jacket potatoes with chickpea stew

Inspired by Middle Eastern flavours, this hearty vegetarian recipe is ideal for dinner or a flavourpacked lunch.

Serves 4 • Prep 15 min

• Cook 30 min

4 baking potatoes

2 tbsp olive oil, plus extra for rubbing

1 tbsp cumin seeds

225 grams halloumi, cut into 1 cm cubes