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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

Join personal trainer Amy-Jo and Chef Kelly Stretton as they make delicious and healthy recipes to help you stay healthy, without missing out on incredible food.

In this episode of their Food and Fitness masterclass, Amy-Jo and Kelly make seared tuna and spicy soy greens. This dish is fresh and zingy and is perfect post-exercise when you want something light, but still satisfying. 

INGREDIENTS

1 tuna steak

1 bulb pak choi (half lengthways)

100g sugar snaps/mangetout

½ chilli - finely sliced

½ clove garlic - crushed

30ml soy/tamari

10 cashews

½ lime (zest & juice)

METHOD

Pan on the highest heat, just to almost smoking point.

Oil and salt tuna and add to pan (you should hear a high sizzle). Allow it to sit on the heat for 20 seconds each side.

Take the tuna out to rest and turn the heat down to low. Place the pan on the hob and add the chilli, garlic, lime zest and juice, cashews and sugar snaps to the pan.

Fry for 30 - 60 seconds, add the soy sauce and the pan choi.

Slice the tuna finely and lay across the plated vegetables.

Top with any leftover sauce, scraping the pan to get all the chillis and garlic out. Enjoy!

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