Chilli and Garlic Squid with Courgette

Bee has gone out again, leaving me alone to play with my favourite cupboard in the kitchen, The Cabinet of Curiosities. For once, though, I'm not tempted by dried fish souflé with truffle juice and barberry powder. As tempting as that may sound to you, you'll have to write that recipe yourself. Don't fear though, here's a five minute dish that is the epitome of quick, simple cooking with good, fresh ingredients. I don't often eat squid at home, so tonight was the perfect opportunity. The cupboard can wait.Squid, quickly seared and served with a little kick of chilli flakes, salt and pepper is one of my favourite snacks. Even better if it's in a light batter. Batter light than never I always say. The perfect sunshine accompaniment to a cold sparkling drink outside.You could use papardelle pasta if you prefer the carbs, but I was on a low calorie day anyway so held back.Ingredients (for two people)250g small squid1 Courgette2 small cloves of garlic, crushed1 red chilli, as hot as you likeOlive oilSalt and pepperLemon zestShave some ribbons of courgette with a vegetable peeler and sauté them for no longer than a minute with the garlic and a sliced red chilli. Put that on the side, heat the pan to vesuvius levels, throw in a splash of olive oil and cook your well seasoned squid for about a minute each side before mixing with the courgette.Serve with lemon zest, a good twist of pepper and some chilli flakes. Pretty easy really.

Salmon Like It Hot

That's a whole month now with no carbs or sugar. A whole month. And one that had Easter in it as well. It has been pretty tough watching the children stuffing their faces with chocolate, but I'm not going to give up now. I did have two helpings of coffee ice-cream on Easter Sunday, but I did it for Jesus.When you are having meals like steak with béarnaise sauce and asparagus, or you can eat your way through a whole spiced roast chicken, there is nothing to complain about. I've eaten out a few times too, and everywhere I went had sweet potato fries on the menu, which meant I didn't sound like a paranoid L.A stereotype when ordering. It seems places are cottoning on and I don't have to go Hunting High and Low for healthy food when socialising. Yes, I saw A-ha this week.This recipe is made up of simple ingredients and is quick to cook, but is so much more than the sum of its parts. For the salsa verde, there is a recipe here. (Leave out the rapeseed oil if you're doing the Whole 30). There are a few parts to cook, but prepare your pans and it will all come together beautifully. Make the salsa verde beforehand and you can keep it in the fridge for a few days. It's great on scrambled eggs.Ingredients (for two)2 salmon steaks, approx 150g each2tbsp salsa verde1/2 large bulb of fennel, sliced1 courgette, diced into 1cm cubes1 clove of garlic, crushed1/2 hot red chilli, thinly sliced1 spring onion, slicedCoconut oil for fryingSalt to seasonMethodBefore you start, sprinkle salt over the salmon and leave for 20 minutes so excess moisture is drawn out and the fish is a little firmer. This will also prevent protein leaking out when cooking.Heat a griddle pan until really hot and add a little coconut oil. Grill the fennel until soft and charred, season and set aside. Keep the pan on the heat.Sauté the courgette with the garlic in a little oil in another pan for two minutes, season well and set aside. I like this dish warm, so don't worry about keeping the veg hot.Rinse the salmon and pat dry then cook on the hot griddle for 2-3 minutes on each side, depending on how pink you like it.Divide the courgette between two plates and top with the fennel, salmon, spring onion and chilli. Spoon over the salsa verde and serve. 

Quick carb-free crab ‘courgetti’

This is a take on one of my favourite pasta dishes. It’s a great way to cut out carbohydrates if you're on a health kick, and it really stands out as a dish in its own right.It’s so quick to make, as long as you have a spiralizer. If not, you’ll have to slice the courgettes very finely by hand. I have a small hand-held spiralizer that only cost a few pounds and I highly recommend it.Use good olive oil, juicy tomatoes and adjust the chilli to your taste. Don’t overdo it though, this is a delicate dish. It also works very well with prawns if you prefer.Serves: 4 Preparation time: 5 minutes Cooking time: 5 minutesIngredients2 tins of crab1 large courgette½ a clove of garlicA large handful of cherry tomatoesOlive oilA pinch of chilli flakes2 tbsp fresh chives, finely slicedSalt to seasonMethod

1. Prepare the courgette and set aside for a minute.
2. Gently heat the olive oil and add the garlic, then cook for a minute.
3. Add the courgette, season and toss in the pan for a minute or two, until it starts to soften.
4. Add the crab, tomatoes and chilli flakes and cook for a further minute to warm through.
5. Check the seasoning and stir the chives through just before serving with a salad.

Meatballs with spiced tomato sauce and courgette 'spaghetti'

I love meatballs more than almost anything in the world. It's hard to beat a bowl of them served with spaghetti, but for this version I thought I'd make a healthier dish (with lower carbs) by substituting spaghetti for ribbons of courgette.This dish works really well - in fact, these are the best meatballs I've made - and we'll certainly be having it again soon.Makes more meatballs than you need for 2, or freeze the remainder once cooked.For the meatballs:1 pack of beef mince1 egg1 small jar of 'Sofrito' (or make your own by sweating a chopped carrot with chopped celery, chopped onion and salt)Large handful of dried breadcrumbs2 sprigs of chopped rosemarySeason well, mix well, form into balls and refrigerate for 30 mins.Fry in batches and set aside.For the sauce:Sauté an onion with some garlic in olive oil and as many hot chillies as you fancy. (I used four). Season, then add a tin of tomatoes and some oregano. Add a pinch of sugar and simmer for 20 mins or until thickened.Add the meatballs and heat through.For the courgette:Thinly slice the courgette lengthwise into spaghetti strips. Blanch for 20 secs in boiling water, then briefly sauté in chopped garlic.Season well and serve with meatballs and sauce, sprinkled with parmesan to taste.

Welcome to The Modern Husband

Welcome to The Modern Husband, where I post a wide range of recipes and writing about food I love to make – from quick family suppers to Michelin-style cooking for special occasions.I work as a freelance food stylist and writer for some of the country’s leading magazines, food suppliers and retailers. I am also head chef in my household, which includes two young children and a food-loving wife. This means that most of my time is based around creating recipes and feeding people of all ages.Nico