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Chef Kelly

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Amy-Jo Simpson:

Chef Amy-Jo Simpson is a professional TV and corporate presenter specializing in fitness, food and adventure. Amy-Jo is also into her third year presenting for The Royal Air Force at all UK airshows during the summer months which she absolutely loves.In the past she has presented for QVC UK, Thane TV and Unibet amongst others. As well as this, she travels the globe hosting at corporate events introducing main speakers or hosting fun quiz shows to the delegates.

She thrives on helping people achieve their health and fitness goals and started up her own online challenge groups over a year ago which have become hugely successful. She is passionate about how changing your lifestyle slightly can make a huge difference on people’s lives. Amy-Jo hates ‘diets’ and will do everything she can to educate people that they are not needed and by eating the correct food and treats in moderation is the way forward!

Video Description

Learn how to confidently whip up balanced, healthy and delicious meals in this masterclass. Bringing their experience together, personal trainer Amy-Jo and chef Kelly create recipes that are nutritious and easy for you to make at home.

In this episode you will learn to make salmon and almond greens, as well as learning all the many benefits of fish. 

INGREDIENTS

200g salmon fillet (salmon tails are great for this dish too and good for the bank balance)

20g almonds

Feel free to mix up your favourite seasonal greens - samphire, kale, spring greens , asparagus

Almond butter

Lemon juice (to taste)

METHOD

Spray your pan with a light oil spray.

Salt the skin of salmon and place on a high heat - you should hear the sizzle on contact.

Don’t move the fish around around and leave to cook for 3 - 4 minutes.

Turn over and repeat on the flesh side for 1 - 2 mins (3 - 4 mins if it isn't cooked all the way through).

In another pan, boil water and add a pinch of salt, (optional if sodium is an issue). Drop in the green beans for 2 - 3 minutes depending on your preference.

Drain and return to the pan.

Add samphire and shredded greens to heat through until they wilt slightly.

Add lemon dressing and cook for a further minute to soften the kale samphire but still allowing it to have good bite.

Garnish with parsley and crushed/whole nuts.

Check the fish to see if the edges are flakey and the centre still has a nice raw pink line through the middle.

Plate and serve immediately.

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