Tag Archives: Quinoa

BBC Dragons’ Den star Kirsty Henshaw takes on the UKs top selling ready meals

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BBC Dragons’ Den star Kirsty Henshaw takes on the UKs top selling ready meals with a new range launching in Sainsbury’s, July 2012

Working mum Kirsty Henshaw, 26, shot to fame when her allergen-free dessert range – inspired by her food intolerant son, Jake – won over Dragons’ Peter Jones and Duncan Bannatyne in 2010.

Today, Kirsty is taking on the UKs top selling ready meals, introducing her range of healthier, irresistibly delicious and naturally nutritious chilled everyday meals.

The new range is super-charged with goodness; each meal is lovingly made up of nutrient-rich ingredients such as quinoa, aduki beans, brown rice and lentils to help you live life to the full.

Kirsty has created natural food swaps to provide healthier alternatives, and uses brown rice instead of white and sweet potato instead of white potato mash. Sugar has been replaced with natural Agave syrup for fewer calories. The meals are also free from wheat, dairy, lactose and nuts so they are suitable for everyone.

Kirsty adds: “A lot of ready meals on the market appear healthy however they are often packed with high levels of saturated fat, sugar or artificial flavours.”

“This new range is about providing people with something that is genuinely healthy as an alternative, and most importantly the meals taste fabulous!”

The meals have a low ‘green light’ for saturated fat and sugar content and have been designed to give a happy balance between salt levels and taste, they use natural sea salt and will at most register an ‘amber light’. At least one portion of your five day is provided for and the meals are low in calories (ranging from 276 to 420 for a Chicken Tikka Masala).

Kirsty’s chilled everyday meals will be available to purchase at Sainsbury’s nationwide from July 2012; the range includes:

ü Moroccan Vegetables with Brown Rice and Quinoa

ü Sausage with Onion Gravy and Carrot, Sweet Potato & Potato Mash

ü Chicken Tikka Masala with Brown Rice

ü Cottage Pie with British Beef mince and topped with Sweet Potato, Carrot & Potato Mash

The kirstys.co.uk website, which Kirsty has designed with her father, Darren a nutritionist and homeopath who runs health shop Aphrodite in Penwortham Lancs.

Sophie Mitchell Summer Recipes: Thursday

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THURSDAY
Pomegranate, Papaya, Raspberry and mint yoghurt bowl

Serves 4
Prep time 5 minutes
500ml 0% Fat Greek yoghurt
250g raspberries
1 papaya peeled, de-seeded and diced
Small handful of fresh mint leaves
1 tsbp of agave syrup
Squeeze of lime
200g pomegranate seeds
100g pistachios
1. Chop the mint leaves and mix with the raspberries, lime juice and the
agave syrup.
2. Take four bowls and divide the raspberries between each bowl, then add a layer of papaya, then
top with the Greek yoghurt and sprinkle over the pomegranate and pistachios.

Duck, lentil flat leaf parsley and apricot salad
Serves 4
Prep time 15 minutes
Cooking time 30 minutes
200g puy lentils
400ml vegetable or chicken stock
4 duck breasts scored
1 red onion
1 tsp wholegrain mustard
25ml white wine vinegar
57ml olive oil
1 small handful of flat leaf parsley
2 ripe apricots
1. Place the lentils and the stock in a saucepan, bring to the boil and then turn down and simmer for
30 minutes or until cooked. then drain and cool.
2. Heat a frying pan up to medium heat and the season the duck breasts on both sides. Lay the
breasts, skin side down in the pan and slowly cook. You don’t want to cook them too quickly; you
want to render the fat out. So cook them skin side down for about 10 minutes. Draining the fat off as
you go along. For the last 2 minutes turn up the heat to crisp the skin up. Then flip over and brown
the flesh side, cook for 5 to 8 minutes this side then take off the heat and rest.
3. When then the lentils are cool, mix in the mustard, vinegar, olive oil and parsley, season and stir
well. Then de core the apricots and slice.
4. To serve pile up the lentils on four plates then add the sliced duck and apricots.

Quinoa, broad bean, pea and radish salad with pan-fried lamb fillet
Serves 4
Prep time 20 minutes
Cooking time 30 minutes
200g Quinoa
400ml water
4 lamb fillets (approx 6oz per person)
3 cloves garlic
1 lemon
150g frozen peas, de frosted
4 spring onions
150g pink radishes
2 tsbp olive oil
Juice of one lemon
Small handful of mint
1. Pour the quinoa and the water into a saucepan and then bring to the boil and cook for about 30
minutes, or until cooked according to the packet instructions. The water should be evaporated, but if
not cook off the rest and then cool.
2. When the quinoa is cool, slice the spring onions and radishes, then add along with the peas, mint,
lemon and olive oil. Mix well and season.
3. Then heat up a frying pan and add some oil, season the lamb fillets and then add to the pan along
with the garlic cloves, squashed. Cook for about 10 minutes on all sides until golden brown, add a
squeeze of lemon then take out of the pan and rest for 20 minutes.
4. Slice the lamb and serve with the quinoa salad.