Fresh flavours, convenience and value for money. If I can combine the three without compromising on a colourful and healthy dish, I'm happy. Luckily my freezer is my best friend for this kind of thing; packed with king prawns, salmon portions, frozen vegetables and vegetarian sausages. I'll often buy a whole salmon side, slice it up into fillets and have ready in the freezer to cook up with my favourite sauces and fresh vegetables.
In collaborating with Iceland on their #PowerofFrozen campaign, I've got a few more exciting things in my freezer drawers of late. Think extra large Arctic scallops, Canadian lobster tails and even French crème brûlées. Iceland are encouraging more people to embrace all things frozen - because naturally freezing the likes of seafood, unusual meats and superfood greens can lock in the flavour and nutrition of ingredients. Yep that's right, Iceland now do frozen kale - it isn't all fish fingers afterall.
Featuring their extra large scallops, I've put together a five spice marinated scallop recipe, on a bed of noodles with chilli, red peppers and spring onions. Enjoy...
