When I saw the culinary delight Kelly had me, I must admit that it was the salmon pate on toast that really sparked my attention…. The soup (qthe main part of the meal) was secondary!!

So, I don’t know if any of you reading this are like me, but I was always brought up to not leave any food/ let anything go to waste, so have got into the habit of leaving my favorite till last. This way, you always get rid of the tastes you don’t like and can truely enjoy the ones you do! KB – I am not saying that I didn’t like the look of your soup, but I really wanted the salmon pate toast!

Anyway, scoring time:

Taste 8/10
I think I have sort of explained, but maybe not fully. The soup, which I have neglected so far, was lovely. The celery really came through in the flavor and the texture was just right. It was very different to the four root soup. It’s blended ingredients worked well, and I think helped bring out the flavours.

Presentation 7/10
KB really has been putting some effort into our meals! Albeit with the limited scope of the Ash china. I liked the little bits of cheese decoratively placed on the top of the soup. All in all, good colours with the green soup and the salmon.

Healthy 7/10
The soup itself is your 5 a day in one sitting, so incredibly healthy. However, I know Kelly is a healhy eating freak and therefore, the salmon pate is made with low fat everything, but either way that must be what brings up the cals!!! ( I am so happy it was there though).

Price 7/10
Quite expensive when you compare with Kelly’s last soup, however, I am sure this is due to my favorite part – salmon pate!!!!

Total: 29/40

Very flavoursome, I’m a huge fan of lemon and particularly love the combination of chicken, nuts and couscous. My taste buds really enjoyed lunch today!

Presentation – 6/10

Could do with another colour, perhaps from some chopped cherry tomatoes, to make it a bit prettier…

Healthy – 8/10

Overall a very healthy option! Could be improved using plain, rather than honey, roasted chicken, but then I quite liked the honey flavour. Very filling with the amount of protein in it, and I’m hoping it is low GI so that I stay full for the afternoon.

Price – 6/10

Hmm, quite costly but it’s nice to be spoilt, so thanks Hollie, it was well worth the money!

TOTAL score: 28/40

Served with salmon pate – 1 fillet of salmon, half a pack of light cream cheese, lemon juice and black pepper – on 1 ½ slices of wholemeal toast

Cost £1.20 per portion

Calories – probably about 450

Chef: Hollie Matthews

Meal: Prawn laxa

Food Critic: Victoria Blackman (replacing Kelly Blaney for today)

Taste – 7/10

So much flavour! There was definitely an array of spices in it. I did have to dodge eating the green chillies as it had enough kick without eating them. I really enjoyed it despite the hotness and I am not one for a spicy/hot meal and I gobbled the whole thing down. It was nice to have the rocket garnish. I loved the baby mini prawns, perfect for a lunch time meal.

Presentation – 6/10

The laxa was presented in a nice white Ash bowl with fork and garnished with some rocket to help with presentation. I feel Hollie did everything she could for presentation for this dish. Presentation does have its limitations with the Ash kitchen – maybe KB and Hollie could up their game on presentation and think outside the square? I challenge them.

Healthy – 6/10

It has coconut milk and noodles so apparently it is max 400 calories. However in saying this, the meal was very light to eat and I don’t at all feel unhealthy afterwards like you can with takeaway meal equivalents.

Price – 10/10

81p is an outstanding result! Full marks on the cost Hollie!

TOTAL score: 29/40

1. Cook the noodles in boiling water for 4 mins
2. Heat oil in a wok over a medium heat, add the garlic and chilli and prawns. Cook for a 1-2 minutes until aromatic.
3. Add the chicken stock and coconut cream and lime juice, simmer for 3-5 minutes
4. Add the noodles and simmer for a further 2-3 minutes or until the prawns are cooked through. Serve topped with coriander

It costs about 81p per portion and is about 370 cals

Amazing!!!! It had lots of texture and lots of nice comforting flavours. Kelly and I have both agreed it is the sort of soup you should eat when you are sick to make you feel better. It had just the right amount of everything, and even if you were not so keen on one ingredient there was not so much of it that it ruined the flavour.

Presentation – 7/10

This is the winner so far! KB has definitely upped her game – she is put lots of effort in today with the chives and the bread on the side. Looked amazing, so much so that people in our office were asking me about my soup and even started to try and eat it before I did!

Healthy – 10/10

KB and I have just been having a discussion about how many of your five a day this soup would count as, and we can to the conclusion that it would probably make up about two per portion.

KB tells me that even if you have five apples a day it only counts for one of your five a day as it is the same fruit. Your five a day have to be different fruit/ veg…..this led me to do some research….

http://www.5aday.nhs.uk/topTips/default.html
This is the Government website and it tells you about what counts as your five a day….
But here are the general guidelines they provide…

• Fresh, frozen, chilled, canned, 100% juice and smoothies all count, as do dried fruit and vegetables
• Fruit and vegetables don’t have to be eaten on their own to count. You can also include any vegetables found in soups, stews, sandwiches and other dishes
• Fruit and vegetables contained in convenience foods like ready meals, pasta sauces, soups and puddings, also contribute to your 5 A DAY. However, these ready-made foods can be high in salt, sugar and fat, which should only ever be eaten in moderation, so it’s important to check the nutrition information on the labels and packaging
• Dietary supplements like vitamins and minerals do not count towards 5 A DAY. This is because many dietary supplements don’t have the same nutritional benefits as fruit and vegetables
• Potatoes and other related vegetables such as yams and cassava do not count. This is because they are classified as starchy foods

However, the jury is not out on the type of vegetable and if it have to be different kinds to count, but it is advised that it is better, because each contain different combinations of fibre, vitamins, minerals and other nutrients.

And 300 calories with 2 pieces of granary toast is brilliant and I am incredible satisfied – a comfortable full feeling.

Price – 10/10

85p what more can I say for a really good lunch – it speaks for itself!

TOTAL score: 35/40

Price per lunch 85p

Calories (including toast) approx 300, also quite low in fat

1tbspoon olive oil

100g back bacon (without the fat)

1 large onion (chopped)

150g carrots

150g swede

150g potatoes

150g parsnips

2 sticks of celery

1 litre chicken stock

Salt & pepper

Grated cheese (reduced fat) and chopped chives to serve

1. Heat the oil in a large saucepan, cook the bacon until it starts to turn golden. Add the onion, cover and sweat for 15 minutes
2. Add all the diced veg and sweat for a further 10 minutes
3. Pour in the stock and bring to the simmer, cover and cook for 15 mins
4. Season to taste
5. Serve with cheese and chives on top and some toast

Very flavoursome, I’m a huge fan of lemon and particularly love the combination of chicken, nuts and couscous. My taste buds really enjoyed lunch today!

Presentation – 6/10

Could do with another colour, perhaps from some chopped cherry tomatoes, to make it a bit prettier…

Healthy – 8/10

Overall a very healthy option! Could be improved using plain, rather than honey, roasted chicken, but then I quite liked the honey flavour. Very filling with the amount of protein in it, and I’m hoping it is low GI so that I stay full for the afternoon.

Price – 6/10

Hmm, quite costly but it’s nice to be spoilt, so thanks Hollie, it was well worth the money!

TOTAL score: 28/40

Makes 4 servings

Top of Form
Ingredients

 Handful of sliced almonds
2 teaspoon of olive oil
4 Chicken breasts
2 garlic cloves, finely chopped
1 teaspoon of cinnamon
1 teaspoon of honey
200g couscous
200ml water (just to cover the couscous in the pan…may need to adapt this)
1 lemon
handful of mint, roughly chopped 

Directions

1. Toast the almonds over medium heat for 1 minute, set aside, until they are golden. 
2. Heat the oil and add in the garlic and cinnamon, squeeze in the lemon juice. Add in the water and bring to the boil, then add the couscous and remove from the heat. Allow to stand for 5 minutes so the couscous absorbs the liquid. Fluff up with a fork and stir in any left over lemon juice and mint.
3. Cook the chicken with some oil (can be the same pan….it will collect any flavor left), adding in the honey, a bit of lemon and salt and pepper (to taste). Cover it with a lid, making sure that you turn the chicken, until golden brown. Then mix the chicken in with your couscous – you can include any juice that has been produced, it will all to the flavor.