6th October 2015 Helen 1Comment

This is a review of the Polisport Guppy Mini Baby Seat suitable for children up to 15 kilos / 33 lbs in weight .  I’ve also reviewed the Polisport Junior Guppy seat – suitable for children weighing between 22 and 35 kilos which I’ll post in the next week or so.   I…

28th July 2015 Helen 3Comment

  Oh Netflix how I miss you and all those programmes on demand The movies and the cartoons, always ready and on-hand. You were always there to mind the kids so I could do a wee And run around and do some jobs, and even make the tea. But without you…

23rd March 2015 Helen 2Comment

Our first of two house moves has seen my kitchen space shrink drastically as I said goodbye to my well-used, well-equipped kitchen, and hello to two gas rings and a dodgy oven. With less time and space on my hands I’ve been taking the easy option and sticking to the family favourites…

Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
Print Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
Print Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Ingredients
Servings: hungry people (or 4 peckish ones)
Instructions
  1. Prepare all ingredients.
  2. Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
  3. Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
  4. To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.
Recipe Notes

Note: I was provided with this recipe and all of the ingredients to make it by Marks and Spencer for the purposes of reviewing the recipe and posting it here.  I was not paid to write this post.  All opinions are honest, and my own.

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11th March 2015 Helen 15Comment

My February Netflix post was going to be a very humdrum whinge about how moving house and having no WiFi had conspired to rob me of the next season of House of Cards.  Then someone had the inspired idea of inviting myself and a gang from the Netflix StreamTeam to London for…

5th February 2015 Helen

This year the passing by of January has me conflicted. On the one hand that most horrible of months is over – yay, on the other the beginning of February marks my return to work – boo. Anyway January was a month of pyjamas and laziness for my nest-loving chicks….