‘Keeping It Simple’ cookbook: Recipes from scallops and brussels salad to tomato poached cod

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Serves 4 Prep 5 minutes Total 25 minutes 2 tbsp olive oil 1 shallot, thinly sliced Salt and freshly ground black pepper 1 garlic clove, thinly sliced 1/2 tsp dried dried red chilli flakes or more, as desired 2 x 400g tins chopped tomatoes and their liquid 250ml low-salt vegetable stock or water 4 x 150g cod fillets 30g parsley or basil leaves and fine stems, roughly chopped or torn, for sprinkling Toasted crusty bread, for serving Heat the oil in a wide, shallow frying pan over a medium heat until shimmering. Serves 4 for dinner Prep 10 minutes Total 30 minutes 225g bacon 150g baby plum tomatoes, halved Salt and freshly ground black pepper Olive oil, for greasing 8 eggs 1/2 tsp dried red chilli flakes, or more as desired 75g drained and lightly salted ricotta, crumbled feta or grated parmesan Toast, for serving 1 ripe avocado, halved, destoned, peeled and sliced, for serving Juice of 1 lime Rocket for serving Hot sauce, for serving Preheat the oven to 190C. Carefully remove the baking tray from the oven, place the ramekins on plates and divvy up the bacon and tomatoes, garnishing the eggs with rocket, if desired, and serving with avocado, hot sauce and toast. Serves 4 Prep 10 minutes Total 20 minutes 1 garlic clove, grated or mashed with the back of a knife until it’s paste-like 1 tbsp miso paste 1 tbsp dijon mustard Juice of 2 lemons 4 tbsp extra-virgin olive oil 900g shredded brussels sprouts 60g shop-bought croutons Salt and freshly ground black pepper 2 tbsp olive oil 12 large scallops, muscles removed 15g fresh parsley leaves and fine stems, roughly chopped 30g toasted pumpkin seeds In the bottom of a large serving bowl, combine the garlic, miso paste, mustard and juice of 1 lemon.