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HOME / Our Recipes / Poppadom stacker

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Poppadom stacker

Poppadom stacker

Rating:

Time: - Fish: Tuna

Serves: 2

PREPARATION METHOD

Heat the John West Creations Tuna with Wild Rice and Lentils according to the package instructions.

Add to a large bowl and toss with the rocket.

Divide the mixture in two and pile each half onto the poppadoms. Add a spoonful of mango chutney to the top to serve.

Ingredients
1 pack of John West Creations Tuna with Wild Rice and Lentils
2 large handfuls of rocket
2 poppadoms
2 tbsp mango chutney

Ingredients
1 pack of John West Creations Salmon with Giant Couscous and Lentils
50g halloumi cheese, thickly sliced
1 tbsp olive oil, for drizzling
1 tbsp balsamic vinegar, for drizzling

Ingredients
1 pack of John West Creations Salmon with Bulgur Wheat and Chickpeas
1 pot of red pepper hummus, or a range of your favourite flavours
3 radishes, thinly sliced
1 marinated artichokes
1 marinated olives
1 cucumber, thinly sliced
2 pitta breads, halved and warmed

Ingredients
140g linguine or tagliatelle
1 tbsp extra-virgin olive oil
100g baby leaf spinach
1 tsp fresh thyme leaves
pinch salt and black pepper
55g sun-blushed tomatoes, chopped
1 tbsp capers
1 can of John West Infusions Tuna Lemon & Thyme

Ingredients
1 small mug full of white rice
handful fresh coriander, finely chopped
1 lime, juiced
pinch salt and pepper
1/2 400g tin of black beans, drained
45g cheddar, grated
1 small head of Little Gem lettuce, shredded
1 80g tin of John West Infusions Chipotle

Ingredients
1 400g tin of chickpeas, rinsed and drained
3 tbsp tahini
3 garlic cloves
1 lemon, juiced
1 tbsp extra-virgin olive oil
1 x 80g pack of John West Infusions Tangy Jalapeño Tuna

Ingredients
1 ripe avocado
1/2 lemon, juiced
1 reduced-sodium soy sauce
1/2 pack of John West Creations Salmon with Wild Rice and Lentils

Ingredients
1 bag of mixed leaves
1/2 head of cos lettuce, rinsed and chopped
1 ripe avocado, sliced
2 tbsp hazelnuts, toasted and roughly chopped
2 tsp black sesame seeds

Ingredients
100g fine green beans
1 bag of mixed salad leaves
2 eggs, boiled and quartered
50g black olives
12 cherry tomatoes, halved
1 can John West Infusions Tuna Basil
1 white wine vinegar
pinch salt and pepper
1/4 tsp wholegrain mustard
1 tbsp extra-virgin olive oil

Ingredients
110g brown basmati rice
140g frozen peas
150g cherry tomatoes, halved
2 tbsp pesto
1 can John West Infusions Tuna Basil
pinch salt and pepper

Ingredients
1 medium ripe avocados, diced
1/2 lime, juiced
1 large tomato, diced
1/2 small red onion, finely diced
pinch salt
dash toasted sesame oil
2 x 80g pots of John West Infusions Salmon Teriyaki
2 black sesame seeds
sprigs Coriander, to garnish

Ingredients
250g cooked and cooled sushi rice (prepared as per pack instructions - 250g dried weight)
1 small carrot, finely diced
1 large ripe avocado, diced
1 spring onion, sliced at an angle
Handful of coriander, chopped
2 x 80g pots of John West Infusions Salmon Sweet Chilli
Pinch salt
1 level tbsp black sesame seeds
Handful roasted peanuts, chopped (optional)
1 heaped tbsp fried crispy onions
1 lime, to serve

Ingredients
1 tbsp runny honey
2 tbsp reduced sodium soy sauce
1 tbsp sunflower oil
1 tsp sesame oil (optional)
2 garlic cloves, thinly sliced
1 2cm piece of fresh ginger, cut into matchsticks
½ red chilli, finely chopped
5 spring onions, shredded
5 asparagus spears, sliced
1 red pepper, cut into strips
1 pok choy, cut into quarters
10 pieces of mangetout, sliced in half
125g dried egg noodles, cooked, refreshed and drained
1/2 80g pot of John West Infusions Chilli & Garlic Tuna
1 tbsp fresh coriander, chopped
1 tsp sesame seeds, lightly toasted

Ingredients
1/2 tbsp rice vinegar
pinch caster sugar
pinch white pepper
50g red cabbage, finely shredded
1 small carrot, peeled and cut into matchsticks
2 spring onions, trimmed, cut into matchsticks
1 x 80g pot of John West Infusions Salmon Teriyaki
1 tsp sesame seeds (black, white or a mixture)

Ingredients
120g cooked quinoa
1 small carrot, grated
50g mangetout, chopped
2 spring onions, chopped
2 tbsp pomegranate seeds
2 tbsp quinoa sprouts
1 x 80g pot of John West Infusions Tuna Soy Ginger
1/2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp honey
pinch ground ginger

Ingredients
1 small avocado, pitted and diced
2 tbsp extra-virgin olive oil
3 tbsp tbsp coriander, finely chopped
1 small garlic clove, crushed
1 red chilli, deseeded and finely chopped
1/2 lemon, just juice
pinch black pepper
1 small sweet potato, chopped into chunks and roasted
2 spring onions, chopped
1/2 head of Little Gem lettuce, shredded
1/2 198g tin of sweetcorn, drained
1 x 80g pot of John West Infusions Tuna Chipotle

Ingredients
1 tbsp olive oil
1/2 tbsp apple cider vinegar
1/2 tsp dijon mustard
1 garlic clove, crushed
2 tbsp lemon juice
pinch black pepper
10 cherry tomatoes, any colour, halved
2 tbsp fresh basil, chopped
20g feta, crumbled
160g cooked orzo
1 x 80g pot of John West Infusions Tuna Lemon Thyme
2 handfuls mixed leaves

Ingredients
1 small peach, pitted and finely chopped
1/2 jalapeño pepper, deseeded and chopped
1 spring onion, finely chopped
2 tbsp fresh coriander, chopped
1/2 lime, just juice
1/2 head of Little Gem lettuce, shredded
1/2 avocado, diced
1/2 red pepper, deseeded and chopped
8 cherry tomatoes, halved
1 x 80g pot of John West Infusions Tuna Jalapeño

Ingredients
100g rocket
1/2 cucumber, halved lengthways and sliced on the diagonal
1/2 mango, peeled and sliced
1/2 a small red onion, thinly sliced
1/2 a red chilli, deseeded and finely chopped
2 tbsp fresh coriander, chopped
1/2 lime, juice only
1 x 80g pot John West Infusions Salmon Sweet Chilli

Ingredients
80g cooked couscous
1 x 80g pot John West Infusions Tuna Basil
12 cherry tomatoes, halved
30g mini mozzarella balls (bocconcini), drained
handful mixed leaves
5 black olives, pitted and sliced
pinch black pepper
1 tbsp extra-virgin olive oil

Ingredients
50g cooked rice
1 x 80g pot of John West Infusions Tuna Chilli & Garlic
160g baby spinach leaves, chopped 
30g pine nuts, toasted
1 red chilli, deseeded and finely chopped
pinch black pepper
1 lemon, juiced

Ingredients
1 pack John West Creations Salmon, Giant Couscous and Lentils with Harissa Spices
1tsp extra virgin olive oil
2 small red or yellow peppers, washed
freshly ground black pepper

Ingredients
2 packs John West Creations Tuna with Wild Rice and Lentils, Indian Style
1 little gem lettuce, washed
2tbs natural yogurt
2cm cucumber, finely chopped
few mint leaves, finely chopped
pinch sea salt
2 medium tomatoes, diced
½ small red onion, finely chopped
½ lemon, juice only
1tsp olive oil
pinch sea salt
few sprigs fresh coriander, chopped

Ingredients
2 packs John West Creations Salmon, Giant Couscous and Lentils with Harissa Spices
watercress and baby leaves
½ pomegranate, seeds only
½ lime
1tsp extra virgin olive oil
100g self raising flour
50g strong bread flour
20g butter, melted
150g natural yogurt
good pinch sea salt

Ingredients
2 packs John West Creations Salmon, bulgur, chickpeas and Moroccan spices
5 baby courgettes or 1 large one (approx 160g)
3tsp extra virgin olive oil
1 small lemon, zest and juice
Handful flat leaf parsley leaves
Pinch sea salt and freshly ground black pepper

Ingredients
1 pack John West Creations Salmon, wild rice & lentils with honey and ginger
5 oatcakes or crackers of your choice

Ingredients
1 Spreadables Fridge pack
2 slices of bread
Lettuce leaves (optional)

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Teriyaki Salmon
50g of chilled egg noodles
50g of rice noodles
Stir-fry oil (toasted sesame infused with ginger and garlic)
A Handful of beansprouts
A Heaped tbsp of edamame beans
1 spring onion sliced
1 egg beaten
A pinch of Salt
Chives as garnish

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Sweet Chilli Salmon
50g of cooked and cooled vermicelli rice noodles (50g dried weight)
1 spring onion sliced into fine strips
1/2 a cucumber peeled and sliced into fine strips
1 large carrot peeled and sliced into fine strips
A handful of torn coriander and mint leaves
2 - 3 large outer leaves from a flat lettuce
12 rice papers

Ingredients
4 X 80g pot of JOHN WEST INFUSED SALMON - SWEET CHILLI
1 can of water chestnuts drained and finely diced
1 clove of garlic finely minced
1cm piece of ginger finely minced
6 sheets of filo pastry
Handful of chives
Some Olive oil spray

Ingredients
2 X 80g pots of JOHN WEST INFUSIONS Salmon Teriyaki
250g of cooked and cooled sushi rice (prepared as per pack instructions - 250g dried weight)
1 spring onion sliced at an angle
A Handful of coriander chopped
1 level tablespoon of black sesame seeds
1 large ripe avocado diced
1 small carrot finely diced
1 heaped tablespoon of fried crispy onions
A Handful of chopped roasted peanuts (optional)
A pinch of salt
Lime to serve

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Basil Tuna
400g of tagliatelle, cooked for 1 minute
500g of ripe medium tomatoes, halved
1 red pepper, halved and seeds removed
4 garlic cloves, peeled but left whole
2 tbs of extra virgin olive oil
100ml of water
3 sprigs of thyme leaves
1 tablespoon of balsamic vinegar
1 teaspoon of caster sugar
A small handful of fresh basil leaves
200ml of vegetable stock, made from a concentrate cube
A few extra basil leaves for garnish

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Chilli & Garlic Tuna
4 medium sweet potatoes
25g of butter
1 small red onion, finely sliced
5 radishes, thinly sliced
1 lime, cut into wedges
3 tbs of Greek yoghurt
A handful of fresh coriander
A sprinkle of Watercress to serve

Ingredients
2 X 170g tins of JOHN WEST Wild Pink or Red Salmon Skinless & Boneless
200g of farfalle (or pasta bows)
80g of frozen petit pois
1 lemon – juice and zest
55g of spinach leaves
2 tbsp of fresh flat-leaf parsley – chopped
2 tbsp of fresh dill – chopped
1 tbsp of extra virgin olive oil
1 tbsp of runny honey
A pinch of salt and pepper

Ingredients
1 X 213g tin of JOHN WEST Wild Pink or Red Salmon
100g of soft cream cheese
1 tbsp of dill
1 tbsp of horseradish
2 tbs of lemon juice
Some black pepper for seasoning

Ingredients
1 x 120g can of JOHN WEST No Drain Tuna Steak
2 x large baking potatoes
A little sunflower oil
2 tbsp of mayonnaise
A pinch of salt and pepper to season
1 tbsp of salted butter
A little olive oil
2 tbsp of grated cheddar

Ingredients
2 X tins of JOHN WEST Sardines In Spicy Tomato Sauce
½ a chicken stock cube
3 large shallots, minced
3 kaffir lime leaves
½ tsp of chilli flakes
2 stalks of lemongrass, crushed
2 limes, juice only
1 tbsp of fish sauce
1 400g tin of chopped tomatoes
A handful of of mint leaves, shredded

Ingredients
2 x tins of JOHN WEST No Drain Tuna Steak With A Little Sunflower Oil
1 handful of pine nuts
1 lemon – zest only, freshly grated
1 handful fresh flatleaf parsley – chopped
50g of breadcrumbs
1 egg – beaten
400g of spaghetti
1 x 500g jar tomato pasta sauce

Ingredients
1 x 80g tin of John West Tuna Steak in Brine
1 Medium size baguette/French stick
1 tablespoon olive oil
A pinch of sea salt
A small bunch of chives
75g carton of sour cream
1 tsp of wine vinegar
A pinch of salt & pepper to taste
1 large tomato

Ingredients
2 cans of John West Boneless Sardines in Sunflower Oil
1tbsp capers
3 garlic cloves, finely sliced
1tsp vinegar
Pinch of salt
3 grinds freshly ground black pepper
4 sticks celery
2 carrots
½ cauliflower
½ cucumber, peeled

Ingredients
2 tins of JOHN WEST Tuna Chunks in Brine
2 large stalks of celery
2 large, pickled gherkins
1 large carrot
2 tablespoons of Tartare Sauce
a Pinch of of salt & pepper
12 slices of multigrain bread
8 lettuce leaves

Ingredients
1 120g can John West No Drain Tuna Steak in a little spring water
2tbsp mayonnaise
2 spring onions - finely chopped
1/2 red pepper - deseeded and finely chopped
1tbsp fresh chives – finely chopped
1 small baguette – cut in half
1 tomato - sliced
40g cheddar cheese - grated
A sprinkle of dried mixed herbs
Salt and pepper to season

Ingredients
1 can of John West Tuna Chunks in Brine
1 red onion for the chutney
1 ordinary onion for dressing
1 clove of garlic
1/2 red bell pepper
2 tomatoes
1 tablespoon of olive oil
1 tablespoon of sugar
Salt & pepper to taste
2 bagels
Rocket leaves for dressing

Ingredients
1 x can of John West Boneless Sardines in Tomato Sauce
1tbsp of mayonnaise
Half a lemon, juice only
4 slices of crusty bread

Ingredients
2 cans of John West No Drain Tuna Steaks
400g of tagliatelle
Handfull of basil leaves
70g of green pesto
2 tablespoons balsamic vinegar
250g cherry tomatoes
2 sprigs of rosemary
5 tablespoons olive oil
Coarse sea salt

Ingredients
1 can of John West Tuna Chunks in Sunflower Oil
1/2 clove of garlic
1 tsp chilli powder
1 jar of pickled grilled peppers
50g of rocket leaves
150g mild goats’ cheese
Olive oil
Pinch of salt

Ingredients
1 can of John West No Drain Tuna Chunks
125g of your favourite cream cheese
1/2 clove of garlic
1 tsp chilli powder

Ingredients
4 x 80g pots of JOHN WEST INFUSIONS Tuna Chipotle (1 x 80g per person)
100g of plain flour
1 tsp of baking powder
Some Seasoning
1/2 tsp of sugar
1/2 tsp of smoked paprika
1 Medium egg
150ml of milk
198g can of sweetcorn kernels
1-2 jalapenoʼs from a jar finely chopped
12 leaves of baby gem lettuce
Some sour cream to serve

Ingredients
1 170g tin of JOHN WEST Wild Pink or Red Salmon Skinless & Boneless
80g of trimmed broccoli florets
2 eggs
150ml of milk milk
A pinch of salt and pepper
1 pre-cooked savoury shortcrust pastry case
25g of cheddar cheese - grated

Ingredients
1 x 170g tin JOHN WEST Wild Pink or Red Salmon Skinless and Boneless
A little butter or your usual spread
4 slices of wholemeal bread
A pinch of salt and pepper
2 tablespoons of mayonnaise
1 teaspoon of Dijon mustard
½ a cucumber – sliced
A squeeze of lemon juice

Ingredients
2 x 120g 120g cans of John West No Drain Tuna in Brine
4 spring onions, finely chopped
50g frozen peas
50g tinned corn
360g penne pasta, cooked according to the pack’s instruction
40g butter
40g plain flour
600ml warmed milk
100g cheddar cheese, grated
100g course breadcrumbs
2 tsp chopped parsley

Ingredients
213g can of John West Pink Salmon, drained
1 small onion, finely diced
1/2 leek, finely chopped
2 tsp olive oil
120g Arborio risotto rice
100ml white wine
1L hot vegetable stock
20g Parmesan cheese, finely grated
10g chopped fresh parsley

Ingredients
2 213g cans John West Red Salmon, drained
1 cucumber
1 tsp chopped dill
1/2 Juice and zest of lemon
2 gelatine leaves soaked in cold water until soft
100ml vegetable stock
100ml double cream
1 sprinkling of salt

Ingredients
120g can John West No Drain Tuna in Brine
5 cherry tomatoes, sliced in half
25g sweetcorn, drained
1 spring onion, finely chopped
50g cheddar cheese, grated
1 tsp grain mustard
2 slices of sourdough (or ciabatta) bread

Ingredients
2 170g cans John West Red Salmon Skinless & Boneless, drained
1 pre-rolled fresh puff pastry sheet
1 egg beaten
½ head of broccoli, broken into small florets
250g cream cheese
Zest of ½ lemon
½ tsp English mustard
1 tbs chopped parsley

Ingredients
170g can John West Pink Salmon Skinless & Boneless, drained
150g mashed potato, chilled
1tsp chopped dill
Zest of ½ lemon
1 egg, beaten with a splash of milk
2tbs plain flour
50g fine breadcrumbs
2 tbs mayonnaise
Juice of 1 lemon
1 tsp chopped caper
2 gherkins finely chopped
½ tsp chopped dill

Ingredients
1 x 80g pot of JOHN WEST INFUSIONS Basil Tuna
½ a cucumber, peeled
1 small red onion, finely sliced
2 medium tomatoes, cut into chunks
1 red pepper
50g of black olives
50g of couscous
100ml of boiling water
50g of feta cheese, crumbled
1 lemon zest & juice
1 tbs of chopped parsley
1 tbs of extra virgin olive oil
A handful of fresh basil for garnish

Ingredients
80g pot of JOHN WEST INFUSIONS Chilli & Garlic Tuna
10 green beans
150g of pasta shells, cooked and refreshed under cold water
25g of fresh rocket
½ a lemon zest
1 tsp of capers
½ a red onion, finely sliced

Ingredients
1 can John West Sardines in Olive Oil, broken into chunks
1 tin chopped tomatoes
1 pinch of chilli flakes (or fresh chopped chilli)
1 pinch of sugar
1 tbs olive oil
100g shelled broad beans
200g farfalle pasta, cooked according to the packs instruction
10 black olives, sliced
1 tsp small capers (optional)
20g fresh torn basil
2 garlic cloves, crushed

Ingredients
1tbsp butter
4 eggs - beaten
Salt and pepper
105g can of John West Wild Pink or Red Salmon Skinless and Boneless
2tbsp cheddar cheese – grated
1-2tbsp fresh chives – chopped

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Salmon Teriyaki
1 medium courgette
100g of tender stem broccoli
5 baby corns, cut in half lengthways
1 tablespoon of olive oil
1 red chilli, finely shredded
2 spring onions, finely chopped
1 teaspoon of toasted sesame seeds
75g of watercress
100ml of soy sauce
100ml of mirin (Japanese rice wine)
1 tablespoon of brown sugar
1 garlic clove, minced
1/2 teaspoon of minced ginger

Ingredients
1 2 x 80g pots of JOHN WEST INFUSIONS Chilli & Garlic Tuna
5 spring onions, shredded
1 red pepper, cut into strips
5 asparagus spears, sliced
10 pieces of mangetout, sliced in half
1 pok choy, cut into quarters
2 garlic cloves, thinly sliced
A 2cm piece of fresh ginger, cut into matchsticks
4 tbs of soy sauce
1 tbs of runny honey
1 tbs of sunflower oil
1 tsp of sesame oil (optional)
125g of dried egg noodles, cooked, refreshed and drained
1 tsp of sesame seeds, lightly toasted
1 tbs of chopped fresh coriander

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Tangy Jalapeno Tuna
2 tbsps of finely diced red or green peppers
2 heaped tbsps drained and pat-dried sweetcorn kernels
2 heaped tbsps drained and pat-dried black beans
2 large tbsps of sour cream
2 tbsps of finely chopped spring onions
80g of grated mexican cheese
Some Seasoning
Some Parsleysprigs to garnish
4 small soft corn tortillaʼs
Wedges of lime to serve

Ingredients
1 120g can John West No Drain Tuna Steak in a little spring water
60ml teriyaki sauce
50g breadcrumbs
1 egg white
1/4tsp crushed garlic
2 drops tabasco
A little vegetable oil for frying
Salt and pepper to season

Ingredients
2 cans John West Tuna No Drain
400g Penne pasta
70g Green pesto
250g Cherry tomatoes
1 Red onion
5 tbsp Olive oil
Coarse sea salt and pepper

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Lemon & ThymeTuna
2 freshly baked large potatoes (rubbed with a little olive oil and sea salt before baking to ensure a crisp skin)
1 Large knob of butter
1 tablespoon of cream cheese
1/4 of a red pepper, finely diced
2 tablespoons of chopped chives
75g of grated cheddar cheese
15g of fresh breadcrumbs
A generous pinch of dried mixed herbs
A pinch of ground black pepper and salt

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Ginger & Soy Tuna
2 medium ripe avocado, diced
1/2 a small red onion finely diced
1 large tomato, diced
2 tablespoons of toasted sesame seeds
Some Toasted sesame oil
1/2 of a lime Juice
A pinch of of salt
some coriander sprigs to garnish

Ingredients
2 x 80g pots of JOHN WEST INFUSIONS Cumin & Coriander Tuna
2 large wholemeal pittas grilled, cut lengthways in half and opened
A large handful of rocket
1/2 a royal gala apple, thinly sliced
1/2 a small red onion, finely diced
2 teaspoons of mango chutney
2 tablespoons of natural yoghurt
1 teaspoon of mint sauce

Ingredients
2 x 120g cans John West No Drain Tuna Steak With A Little Brine
2 tbs runny honey
2 tsp garam masala
2 tbs tomato puree
4 tomatoes, diced into 1cm pieces
100g flaked toasted almonds
250g couscous
500ml boiling water
1 lemon, juiced and zest
15g chopped coriander

Ingredients
2 x 120g cans John West No Drain Tuna Steak With A Little Spring Water
1 large baking potato (about 400g)
4 tbs thick crème fraiche
2 egg yolks
40g butter
300g goat's cheese log sliced into 12 (3 per portion)

Ingredients
1 x 120g can John West No Drain Tuna Steak With A Little Brine
2 tbs olive oil
1 bunch spring onions, thinly sliced
1 - 2 red chillis, de-seeded and chopped (depending on taste)
1 clove garlic, crushed
1 x 400g can mixed beans, drained and rinsed
4 tbs light cream cheese
2 flour tortillas

Ingredients
1 x 60g can John West No Drain Tuna Steak With A Little Sunflower Oil
1 tbs clear runny honey
1 tbs olive oil
1 tbs dark soy sauce
4 radishes, washed and trimmed
5g picked coriander leaves
30g rocket salad

Ingredients
2 x 120g cans John West No Drain Tuna Steak With A Little Olive Oil
8 ½ tbs extra virgin olive oil
1 onion, peeled and thinly sliced into rings
4 medium sized eggs
2 heads baby little gem lettuce, stalk removed
50g fresh watercress
1 bunch asparagus, trimmed and cooked
1 tbs Dijon mustard
2 tbs red wine vinegar

Ingredients
2 x 120g cans John West No Drain Tuna Steak With A Little Brine
2 large aubergines
2 large red peppers
50ml olive oil
½ tsp finely chopped fresh rosemary
50g fresh watercress
2 tbs breadcrumbs

Ingredients
1 x can John West Grilled Mackerel, flaked
2 x cans chopped tomatoes
1 onion, finely chopped
1 large green chilli, finely chopped (with seeds)
2 garlic cloves, crushed
300g spaghetti
1 tbs olive oil
1 tbs tomato puree
1 tsp mixed Italian dried herbs
1 tsp sugar
Salt and pepper
Parmesan cheese

Ingredients
1 x can John West Peppered Mackerel, flaked
2 x red peppers, halved
150g couscous
1 onion, finely chopped
6 dried apricots, chopped
3 garlic cloves, crushed
100ml hot vegetable stock
Zest and juice of 1 lemon
2 tbs olive oil
2 heaped tsp of ras el hanout
1 tbs chopped fresh parsley
20g toasted flaked almonds

Ingredients
1 x can Mackerel Fillets in Korma Style Sauce
175g basmati rice
1 small (chopped) onion
2 (de-seeded and chopped) tomatoes
2 (chopped) spring onions (optional)
30g frozen peas
1 tbs olive oil
25g butter
Zest of 1 lemon
1 tbs curry powder
1 clove of garlic
250ml vegetable stock
2 tbs fresh coriander
4 hard-boiled eggs, to serve

Ingredients
2 x cans John West Mackerel In Olive Oil, drained
200g fresh spinach
4 x spring onions, finely chopped
1 onion, finely chopped
1 tsp olive oil
Zest of 1 lemon
1 large egg
150g bread crumbs
Flour for dusting

Ingredients
2 cans John West Steamed Mackerel Fillets – With a little extra virgin olive oil
100g whole black olives
1 bag beautiful salad leaves (we loved the Red Chard)
5 tbs good olive oil
½ tsp mustard powder
Juice and zest of 1 lime
2 tsp sugar
Salt and pepper

Ingredients
2 cans John West Steamed Mackerel Fillets – Simply Natural
200g dried couscous
300ml hot vegetable stock
1 tbs good olive oil
1 red pepper, finely diced
1 small red onion, finely diced
1 tbs freshly chopped parsley
Juice of ½ a lemon
Salt and pepper

Ingredients
2 cans John West Smoked Mackerel Fillets
1 tin mixed beans, (240g drained weight), drained and rinsed
1 red pepper, diced
6 spring onions, chopped
1 bag salad leaves
4 tbs good olive oil
½ tsp mustard powder
2 tsp hot pepper sauce
1 tsp sugar
Salt and pepper

Ingredients
2 cans John West Peppered Mackerel Fillets
200g dried pasta, cooked, drained and rinsed in cold water
200g cherry tomatoes, halved
1 small red onion, finely sliced
1 tbs freshly chopped parsley
1 clove garlic, well mashed
6 tbs olive oil
1 tbs white wine vinegar
Salt and pepper

Ingredients
1 can John West Wild Red Salmon (213g)
Vegetable oil, for greasing
300g (10oz) fresh spinach, thoroughly washed
4 eggs, separated
50g (2oz) Parmigiano Reggiano cheese, finely grated
200g tub low-fat soft cheese
4 tbs crème fraiche
2 tomatoes, de-seeded and chopped
2 tbs fresh herbs, chopped (chives, parsley or dill)
Salt and freshly ground black pepper

Ingredients
1 can John West Wild Red or Pink Salmon (213g)
400g (14oz) pasta shells
4 tbs olive oil
1 garlic clove, crushed
50g (2oz) pine nuts
8-10 sage leaves, torn into pieces
200g (7oz) goat’s cheese, broken into pieces
Salt and freshly ground black pepper

Ingredients
2 cans John West Wild Red Salmon - Skinless & Boneless (170g)
350g (12oz) penne (or other pasta shapes)
150g (6oz) fine green beans, trimmed and halved
4 tbs olive oil
Finely grated zest and juice of 1 lemon
1 tbs fresh lemon thyme leaves
Salt and freshly ground black pepper
Lemon wedges and sprigs of lemon thyme, to garnish

Ingredients
2 cans John West Wild Red Salmon (213g)
6 tbs olive oil
100g (4oz) frozen broad beans
3 tbs red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper
1 bulb fennel, very thinly sliced
4 beef tomatoes, sliced
4 tbs capers, rinsed
2 sprigs fresh dill

Ingredients
1 213 tin of JOHN WEST Wild Red or Pink Salmon
1 leek, finely sliced
1 carrot, cut into fine strips
1 bulb of fennel, finely sliced
4 small knobs of butter
4 slices of lemon
4 tablepsoons of dry white wine
A pinch of freshly ground black pepper
Some Dill sprigs, to garnish

Ingredients
1 can John West Tuna Chunks In Olive Oil, drained
1 quantity pizza dough (see recipe) or large ready-made pizza base
1 tbs olive oil
1 clove of garlic, roughly sliced into 4 pieces
1 tin of chopped tomatoes or half jar passata
4 basil leaves, torn
1 medium/large ball of fresh mozzarella, water drained away, sliced thinly
1/2 a small red onion, finely sliced

Ingredients
1 can John West Tuna In Brine, drained
2 individual panini or ciabatta rolls, halved lengthways
1 tbs tinned sweetcorn in water, drained
1 tbs mayonnaise

Ingredients
1 can John West Tuna Chunks In Olive Oil or Brine, drained
600g baby potatoes, washed and halved if necessary
A small handful of spinach leaves, washed and chopped
1/2 tub of ready-made chilled pesto sauce (from delis or supermarkets)
Fresh parmesan, shaved, to garnish

Ingredients
2 cans John West No Drain Less Mess Tuna
2 cans mixed beans (a mix including kidney beans, borlotti and cannellini beans), drained and rinsed
1 large red onion, finely sliced
4 sticks of celery, finely sliced
3 tbs roughly chopped flat-leaf parsley
5 tbs extra virgin olive oil
1 tsp Dijon mustard
1 1/2 tsp white wine vinegar
1 bag mixed salad leaves
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, drained
450g potatoes, peeled and cut into chunks
4 rashers streaky bacon, chopped
1 onion, finely chopped
55g frozen sweetcorn
A little flour for dusting
Sunflower oil for frying
Salt and pepper

Ingredients
2 cans 110g John West Steam Cooked Mackerel Fillets - Natural With A Little Olive Oil, drained and slightly mashed
450g baking potatoes, peeled and cut into large chunks
30g butter
1 bunch of spring onions, finely sliced
1/2 bunch fresh dill
1 egg yolk
Tartare sauce to serve

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, drained
110g spaghetti
1 tsp sesame oil
1 tbs sunflower oil
1 bunch spring onions, finely sliced
2 cloves chopped garlic
1 tsp sesame seeds
2 tbs sweet chilli dipping sauce
Salt and pepper

Ingredients
2 cans John West No Drain Less Mess Tuna
375g ready rolled puff pastry
2 large onions, finely sliced
1 tbs balsamic vinegar
1 good handful of black olives, halved
2 tbs olive oil
2 tbs sliced roasted red peppers (from a jar)
1 handful of rocket or watercress leaves
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, lightly drained (keep the oil reserved)
250g new potatoes
1 tbs sunflower oil
1 tbs French mustard
1 tbs white wine vinegar
4 pickled beetroot, quartered
1 bunch chives, chopped
Salt and pepper

Ingredients
1 can John West Mackerel Fillets In Sunflower Oil, drained (keep the oil)
4 tbs fresh breadcrumbs
Grated zest of 1 lemon
Grated zest and juice of 1 lime
100g watercress
2 tbs freshly chopped parsley
1 clove garlic, crushed
1 tsp capers, drained
1 tbs dried oregano (or 2 tsp chopped fresh)
Salt and pepper

Ingredients
1 can Red or Pink John West Wild Alaskan Salmon (213g)
100g low-fat soft cheese with garlic and herbs
50g mature Cheddar cheese, finely grated
1 tbs chopped fresh dill or chives
Freshly ground black pepper
2 thick slices of sourdough or mixed seed bread

Ingredients
2 cans 190g John West Mackerel Fillets In Sunflower Oil, drained
3 tbs sunflower oil
1 tbs red wine vinegar
A pinch of English mustard
1/2 tsp brown sugar
1 can 400g mixed beans, drained
2 red peppers, de-seeded and diced
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, lightly drained
1 baguette, thickly sliced
1 clove garlic, halved
A splash of extra virgin olive oil
85g mozzarella, diced
1 red onion
2 tbs freshly chopped parsley
Salt and pepper

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