It's not all about chocolate eggs and roast lamb this Easter weekend. For a healthy alternative why not try serving up this super easy whole roast salmon packed with a zingy prawn and vegetable mix.
Guaranteed to make you feel like spring is on it's way, even if no one's told the weather man yet.
Spicy spinach, mushroom & prawn stuffed salmon
8 shallots, peeled and sliced
175g/6oz button mushrooms, wiped and sliced
225g/8oz peeled raw tiger prawns
250g bag baby spinach
salt and freshly ground black pepper
A good shake of Tabasco Pepper Sauce for stuffing, cavity, and skin
plus extra for cavity and drizzling
2.8kg/6lb, oven ready salmon
baby new potatoes
roasted cherry vine tomatoes
Melt butter in a pan and gently fry shallots and mushrooms over gentle heat until softened. Add prawns and toss around until they go pink.
Stir through spinach to wilt. Season with salt and freshly ground black pepper and a good shake of Tabasco Pepper Sauce. Cool completely.
Wipe fish inside and out and sprinkle cavity with Tabasco. Spoon stuffing into cavity.
Transfer fish to a roasting tin and drizzle with olive oil. Roast in a preheated oven Gas 6/400°F/200°C for 35 minutes, or until fish is cooked through, basting. Test by gently lifting the flesh from the backbone at a thick point. If it comes away easily - the fish is cooked.
Sprinkle with extra Tabasco just before serving with any extra stuffing spooned around. Serve with new potatoes, roasted courgettes and vine cherry tomatoes, and green salad.
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