The people at Knorr recently sent me some of their new Flavour Pots to try out. If I'm not using home-made stock (usually chicken) and I need to pep things up I use Marigold powdered stock or Oxo cubes, so I didn't mind giving these little pots of seasoning paste a whirl.
They sent a selection of flavours and a hamper of fresh produce from Waitrose so, in a sort of Masterchef fashion, I created a dish based on these ingredients. Using some sea bream I'd bought the day before, I assembled a light, spring inspired fish supper.
As you can see I cut up the peppers and fennel, arranging them in the baking tray before placing the fish on top. Then I combined the mixed herb Flavour Pot with about a glass of white wine, topping up with water to pour into the tray. I left it unseasoned in order to test the strength of the Flavour Pot, covered it loosely with foil and baked it in the oven at 180°C for about 20 minutes. The result was a tasty, easy (and healthy) meal.