Buttery chilli prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chilli , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Rack of lamb with warm salad of mixed beans & slow-roast tomatoes

Tender, lean lamb and a selection of the finest vegetables makes this a romantic dish you won't forget





 For the Slow Roast Tomatoes 

• 2 tbsp olive oil
• 3 ripe plum tomatoes , trimmed and halved
• few thyme sprigs
• 3 garlic cloves , left whole
• 1 tbsp balsamic vinegar
• handful basil leaves

  For the Lamb 

• 1 x 8-bone rack of lamb , well trimmed (see tip, below)
• 1 tbsp olive oil
• 25g butter
• 4 garlic cloves , smashed but with skin on
• few thyme sprigs

• For the Warm Bean Salad 
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• 200g podded broad beans
• 200g fine beans , trimmed
• 85g mangetout
• 1 tbsp olive oil
• 2 shallots , finely sliced into rings
• small handful toasted flaked almonds

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• For the Dressing 
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Method 

1. Heat oven to 220C/200C fan/gas 7. For the tomatoes heat the oil in an ovenproof frying pan (if you don't have an ovenproof pan, use a standard frying pan then transfer to a roasting tray before putting in the oven) and fry cut-side down. Add the thyme and garlic and cook for 3 mins until coloured. Turn over the tomatoes, drizzle with vinegar, then roast in the oven for 20 mins until soft and caramelised. Leave to rest.
2. While the tomatoes are roasting, cook the lamb. Season the meat generously and heat the oil and butter in another ovenproof frying pan. Place the lamb, fat-side down, in the pan and scatter round the garlic and thyme. Brown the lamb really well, then turn over.
3. Baste the lamb with the pan juices, then transfer to the oven for 10 mins for lamb that is pink. If you prefer it more well done, give it 5 mins more. Leave the lamb somewhere warm to rest.
4. While the lamb is cooking, prepare the bean salad. Bring a large pan of salted water to the boil and cook the broad beans for a few mins. Scoop them out with a slotted spoon straight into a bowl of ice water, then slip them from their skins into a bowl. Boil the fine beans for 2 mins, then add the mangetout and cook both for 1 min longer. Drain, plunge into iced water (this keeps their bright green colour), leave for 1 min to cool down, then drain again.
5. Heat the oil in a frying pan, quickly cook the shallots for 1 min until starting to soften and colour, then add the fine beans and mangetout. Cook for about 1 min to heat through, then toss in the almonds and finally toss through the broad beans.
6. Scatter the basil over the tomatoes, saving a few of the very small leaves for garnishing. Make the dressing by simply whisking the oil and vinegar together. Carve the lamb into cutlets on a board with a very sharp knife (see tip, below). You are now ready to plate up.
7. Place the salad to one side of each plate. Line up three tomato halves down the other side of the plate. Lay three chops on top of the salad, slightly overlapping, with the bones pointing in the same direction. Drizzle the dressing around the plate and scatter the small basil leaves over the tomatoes.

AND ENJOY

Linguine with prawns, spring greens & chilli

Fire up your seafood linguine with some garlic and red chili - it's low in fat and has a low Gi too!

Ingredients

Serves 2

• 8 oz linguine
• 8 oz spring greens , trimmed and chopped
• olive oil
• 1 garlic clove , crushed
• 8 oz raw peeled prawns (frozen are good for this, thaw them first)
• 1 red chili , finely sliced

• Method

  1. Cook the linguine following packet instructions. Add the spring greens to the pasta for the last 3 minutes of cooking and drain. Heat a little oil in a small pan, add the garlic, prawns and chili and toss together, season well. Once the prawns are cooked, divide the pasta and greens between 2 bowls and spoon them on top

Quick prawn, coconut & tomato curry

Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour 

Make double and freeze half for another midweek supper. 

Ingredients

Serves 4

• 2 tbsp vegetable oil
• 1 medium onion , thinly sliced
• 2 garlic cloves , sliced
• 1 green chilli , deseeded and sliced
• 3 tbsp curry paste
• 1 tbsp tomato purée
• 7 fl oz vegetable stock
• 7 fl oz coconut cream
• 12 oz raw prawns
• coriander sprigs and rice, to serve

Method

1. Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
2. Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chilies and coriander sprigs, then serve with rice.

• Cook 20 mins
• Prep 10 mins
• Freezable

Nutrition per serving

335 kcalories, protein 19.0g, carbohydrate 7.0g, fat 26.0g, saturated fat 16.0g, fibre 1.0g, salt 1.03g.

Duck breast with spiced red wine and orange sauce

Make this special dish a part of an indulgent weekend lunch/dinner perfect for friends.

• Ingredients

• 6 duck breasts (see note), skin scored
• 2 eschalots, finely chopped
• 300ml dry red wine
• Grated zest and juice of 2 oranges, plus 2 oranges, segmented
• 2 tbs spiced redcurrant jelly (see note), plus extra to serve
• 1/3 cup (80ml) demiglaze (see note)
• 1 tbs extra virgin olive oil
• 2 tsp red wine vinegar
• Flat-leaf parsley sprigs, to serve
  
  

  Step 1

1. Preheat the oven to 200°C. Season the duck with salt and black pepper.
2. Step 2
   Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
3. Step 3
   Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
4. Step 4
   Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.
5. Step 5
   Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
6. Step 6
   Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.

Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche recipe

This salmon recipe is ideal if you're entertaining because it looks the height of sophistication but won't break the bank.

Ingredients

1. 2 bunches English asparagus, woody ends removed
2. 2 tbsp olive oil
3. 4 skinless salmon fillets
4. 8 pancetta rashers
5. 100ml crème fraîche
6. 2 tbsp mayonnaise
7. Grated zest of 1 lime and juice of ½

Method

1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
2. 2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
3. 3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.

Nutritional info

Per serving: 630kcals, 50.7g fat (15.6g saturated), 41.1g protein, 2.2g carbs, 2g sugar, 1.9g

Herbed Beef Tenderloin Recipe

Cooking on the grill or BBQ has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday Lunch (perhaps in the Garden!) or our special birthdays or Fathers Day is next weekend why not try this one for the Old Man! I like to serve tenderloin with baked potatoes and homegrown vegetables.

• Prep: 5 min. + marinating Grill: 30 min. + standing
• Yield: 12 Servings

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Ingredients

1 beef tenderloin roast (4 to 5 pounds)

• 1/2 cup olive oil
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon each dried basil, thyme and rosemary, crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Place tenderloin in a large resealable heavy-duty plastic bag. In a bowl, combine the remaining ingredients; pour over meat. Seal bag and turn to coat; refrigerate overnight.
• Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 12 servings.

Chocolate Souffle with Orange Custard Sauce

If you want a showstopper, this is it. Everyone is impressed by a souffle, and this chocolate stunner has a silky orange custard sauce that puts it over the top. Use a good-quality bittersweet chocolate that has a high cacao content. You might even want to taste the chocolate before baking with it to make sure you like the flavor since bittersweet chocolates have varying flavor notes.

Ingredients

• FOR THE SAUCE:
• 1 cup whole milk
• 1/4 cup sugar
• A pinch of salt
• 3 large egg yolks
• 1 1/2 tablespoons orange liqueur such as Cointreau
• 1 1/2 tablespoons finely grated orange zest
• FOR THE SOUFFLE:
• 2 teaspoons unsalted butter, softened
• 6 tablespoons sugar plus additional for coating dish
• 4 ounces bittersweet chocolate (60 to 70 percent cacao)
• 3 tablespoons whole milk
• 2 large egg yolks, left at room temperature 30 minutes
• 4 large egg whites, left at room temperature 30 minutes
• A pinch of salt
• Equipment: an instant-read thermometer; a 4- to 4 1/2-cup souffle dish

Directions

• Make the sauce:
  Bring milk, 2 tablespoons sugar and salt just to a boil in a small heavy saucepan, stirring until sugar is dissolved.
• Whisk together yolks and remaining 2 tablespoons sugar in a medium bowl until thick, about 2 minutes, then gradually whisk in hot milk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 175F on thermometer, 4 to 6 minutes (do not boil). Strain custard through a fine mesh sieve into a clean metal bowl and stir in liqueur and zest. To quick chill the sauce, set bowl in a larger bowl of ice water, then stir frequently until cold, about 20 minutes.
• Make the souffle:
  Preheat oven to 350F with rack in middle. Butter souffle dish and coat with sugar, knocking out excess.
• Melt chocolate in a medium metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Beat in milk and 2 tablespoons of sugar with a handheld mixer at low speed until sugar is dissolved, then remove bowl from pan and cool mixture 5 minutes. Add both yolks to chocolate mixture and beat on low speed until combined well.
• Beat whites with salt in a large bowl with cleaned beaters at medium speed until they just hold soft peaks. Continue to beat at medium speed, adding remaining 4 tablespoons sugar a little at a time, then beat at high speed until meringue just holds stiff peaks. Stir about 1 cup meringue into chocolate mixture to lighten it, then gently but thoroughly fold mixture into remaining meringue.
• Spoon into souffle dish and run the tip of your thumb around inside edge of dish (this will help souffle rise evenly). Bake until puffed and crusted on top but still trembling in center, 20 to 25 minutes. Serve immediately with sauce.
• Make ahead: Sauce can be made 1 day ahead and refrigerated, covered.