Celebrated food blogger Nessa Robins shares her delicious recipes for the Flora Women's Mini Marathon
Ingredients
- 50 g flora original
- 1 onion, finely diced
- 50 g plain flour
- 600 ml low fat milk, warm
- 175 g cheddar cheese, grated
- a little salt and pepper
- 100 g spinach, roughly chopped
- 1 head of cauliflower, divided into florets 492g
- 400 g cod, boned and cut into bite-size pieces
- to serve:
- steamed potatoes
- 1 lemon, cut into wedges
Method
- Preheat oven to 200°C, 180°C fan, Gas mark 6.
- Firstly make the white sauce. Melt the Flora in a medium sized saucepan, add the diced onion and sweat for about 10 minutes, until the onions are soft but not coloured.
- Using a wooden spoon, add the flour and stir for 2 minutes, to allow the flour to cook a little, but be careful that it doesn’t burn.
- Turn up the heat and slowly add the warmed milk. Stirring constantly, bring to the boil then turn down the heat and simmer for a minute. Season with a little salt and pepper and stir in the chopped spinach. Take off the heat but cover to keep warm.
- Steam the cauliflower florets for about 7 minutes.
- Place the diced cod on a baking dish and add the par-cooked cauliflower.
- Pour over the white sauce, making sure to cover the fish and cauliflower well. Sprinkle over the cheese.
- Place in the pre-heated oven for 25 minutes, until the cheese is golden and bubbling and the fish is cooked through.
- Serve straight away with cooked potatoes and a slice of lemon, for squeezing over the fish.
Notes
Each serving contains:
| Energy | Fat | Saturates | Sugars | Salt |
| 1683 kJ/ 400 kcal | 16g | 7.7g | 9.1g | 1.1g |
| 20%* | 23%* | 39%* | 10%* | 18%* |
