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.

Chicken with crispy Parma ham

A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek

Ingredients

Serves 4

• 16 oz new potatoes , halved if large
• 8 oz runner beans , trimmed and sliced
• 4 skinless chicken breasts
• 1 tbsp olive oil
• 4 slices Parma ham
• 1 garlic clove , crushed
• juice 1 lemo

Method

1. Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they’re about 1cm thick. Season.
2. Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
3. Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.

Roasted vegetable & feta tostada

A Mexican-inspired crispy, oven-toasted tortilla with roasted vegetables and a zingy tomato and avocado salsa a great sharing dish idea for summer eating 

Ingredients

Serves 2

• pack frozen grilled vegetables (we used Ocado essentials)
• 1 tsp Mexican seasoning
• 1 small avocado , peeled, stoned and chopped
• juice 1 lime
• 21/2 oz cherry tomatoes , halved
• 2 small flour tortillas
• 2 handfuls rocket
• 2 tbsp light feta cheese , crumbled

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
2. Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta

Chicken Feuilletes

This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party. It's also incredibly easy to make, especially if you use fresh or frozen bought puff pastry.

Ingredients
For the filling:
1 lb (450 g) boneless, skinless chicken thighs
1 oz (25 g) butter
1 small onion, finely chopped
6 rashers dry-cure streaky bacon, rind removed, cut into 1/4 inch (5 mm) strips
1 oz (25 g) flour
10 fl oz (275 ml) chicken stock
2 oz (50 g) chestnut mushrooms, finely sliced
2 fl oz (55 ml) creme fraiche or double cream
11/2 tablespoons finely chopped fresh parsley
salt and freshly milled black pepper
For the pastry:
9 oz (250 g) block of fresh or frozen and defrosted puff pastry
2 large egg yolks, beaten Method First of all, you need to trim the chicken into even-sized pieces - roughly 1/2 inch (1 cm) cubes. Then melt the butter in a medium, deep-sided frying pan and fry the chopped onion over a medium heat until it has turned pale gold - about 4 minutes. Then, using a draining spoon, remove it to a plate. Now turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes, until they are really crisp. After that, transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat. You'll need to do this in three batches, and each batch should take about 3-4 minutes to turn golden on all sides. Now return the onion and bacon and all the chicken to the frying pan. Then, using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. After that, add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. At this stage, add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Then, finally, stir in the creme fraiche or cream and the parsley, taste to check the seasoning and then leave it aside until it is completely cooled. Chill in the fridge. All this can be done well ahead of time, but when you want to make the feuilletes, pre-heat the oven to gas mark 6, 400F (200C). Allow the pastry to come to room temperature - this will take about 10 minutes, then roll it out until it measures 16 x 16 inches (40 x 40 cm) and then trim it to give four 7 x 7 inch (18 x 18 cm) squares. Gather up the trimmings and reserve these until later. Now divide the cold filling among the four pieces of pastry, placing it in the centre. Next, brush the edges with the beaten egg yolk, pull up the opposite corners to meet in the centre so that what you have is in fact an envelope. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the centre of each one to allow the steam to escape, then re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels. You can make the feuilletes up to this stage well in advance and chill them. Either way, they will need to go on a greased baking sheet, then brush the whole lot thickly with beaten egg yolk and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown. All this needs is a lightly cooked green vegetable or a salad.

Homemade chicken nachos

A tasty Snack great for these lovely summer evenings in the Garden enjoy with a Margarita or three!!

Ingredients

Serves 4

• plain corn tortilla chips
• 2 cooked chicken breasts , shredded into small pieces
• 6 spring onions , thinly sliced
• Red Leicester cheese, grated
• 1 small jar red or green sliced pickled jalapeño peppers
• small bunch coriander , leaves roughly chopped
• your choice of salsa , hot pepper sauce (like Chipolte Tabasco), crème fraîche, guacamole or extra jalapeños, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
2. To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Haddock & spinach cheese melt

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

5 ingredients, 5 minutes prep & 25 minutes to cook - easy!

Ingredients

Serves 2

• 7 oz baby spinach
• 3 oz low-fat soft cheese
• 2 x 140g/5oz pieces skinless haddock
• 1 large tomato , sliced
• 2 tbsp grated Parmesan

Method

1. Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
2. Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

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

Ingredients

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

• 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

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.

Warm salmon nicoise a sensational twist on classic French tuna salad, try this warm salmon nicoise.

I have this dish on our new summer menu in our restaurant www.greenhousebrasserie.com and it was an instant hit out selling all other dishes - give it a try I think you might agree!




Ingredients 

• • • 12 quail eggs 1.6kg skinless salmon fillet, pin-boned1/2 cup (125ml) extra virgin olive oil250g punnet cherry tomatoes, halved300g baby kipfler potatoes, peeled, cooked until tender, cooled1 tbs lemon juice1 cup (250ml) good-quality tomato pasta sauce (see note)300g green beans, trimmed, blanched, refreshed1 red onion, thinly sliced1/2 cup (90g) nicoise olives (see note)1/4 cup finely chopped flat-leaf parsley
      Method
      1. 1. Preheat the oven to 120°C and line a roasting pan with baking paper.
         2. 
            
            Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
         3. 
            
            Place the salmon in the roasting pan, season and drizzle with 2 tbs oil. Place the tomatoes on a baking tray, drizzle with 2 tbs oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
         4. 
            
            Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tbs oil and season. Set dressing aside.
         5. 
            
            Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.
            
            
            Simply delicious summer meal 

Gorgeous dinner of porchetta stuffed with wild mushrooms, celeriac mash & gravy

This is a bit of a special weekend dinner,but worth the time & trouble and a sure winner with your guests. This recipe serves 10. 

Serves 10

Ingredients

• For the stuffed porchetta:

  1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster)

• olive oil
• 1 small bunch fresh thyme, leaves picked
• 2 bulbs garlic, cloves of 1 bulb peeled and finely sliced
• 1 knob butter
• zest of 2 lemons
• sea salt
• freshly ground black pepper
• a few slices stale bread, roughly torn
• 3 kg higher-welfare pork loin, boned, skin off, belly on
• 2 tablespoons fennel seeds
• 2 sticks celery, washed and roughly chopped
• 2 carrots, washed and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 small wineglass cider
• 1 tablespoon flour
• 565 ml organic chicken or vegetable stock

• For the mash

• 1 kg celeriac
• 500 g potatoes
• 1 knob butter
• 150 ml milk
  
  

  Method

  Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn't matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.
  
  Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you've got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork.
  
  Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray - and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.
  
  After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.
  
  Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.
  
  When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You'll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.

Chicken saltimbocca with basil mash

A delicious combination of ham, basil and chicken which is easy to make and low fat 

Ingredients

Serves 2

• 2 skinless chicken breast fillets
• 2 large basil leaves
• 2 slices prosciutto
• 1 tbsp olive oil
• 2 tbsp Marsala
• 31/2 fl oz chicken stock
• 2 lb potatoes , cut into large chunks
• 2-3 tbsp milk
• 1 tbsp grated Parmesan
• 1-2 tbsp chopped basil

Method

1. Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
2. Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
3. Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

Prawns with Crispy Chorizo

This makes a lovely starter or light mains. The Chorizo works well with the Prawns

Ingredients

• 24 thin slices chorizo
• 24 very large raw prawns heads and shells on
• Handful fresh flatleaf parsley, finely chopped
• Handful fresh basil, finely chopped

For the croutes

• 1 brioche loaf, crusts removed
• 2 tbsp olive oil
• 2 tsp chilli oil

For the braised baby leeks

• 32 thin baby leeks, halved lengthways, or 16, if the leeks are fatter, halved lengthways and washed
• 2 garlic cloves, crushed
• 150ml extra-virgin olive oil
• Grated zest and juice of 1 lemon

METHOD

How to make prawns with crispy chorizo

1. Preheat the oven to 190°C/ fan170°C/gas 5. Make the croûtes. Cut the brioche into 8 thick squares, measuring 8cm x 3cm, and put on a baking sheet. Drizzle over both the oils and season with a little salt. Bake for 12-15 minutes, turning occasionally, until golden. Remove. Set aside to cool, then store in an airtight container until ready to serve.

2. Make the braised leeks. Cook the leeks in boiling, salted water for 2-3 minutes or until tender. Whisk the garlic, oil, lemon zest and juice and some seasoning together in a shallow, non-metallic dish. Drain the leeks and plunge them immediately in the dressing, turning to coat. Cover and set aside until cool, then chill until ready to serve.

3. Heat a large, heavy-based frying pan over a medium heat. Add the chorizo slices in 1 layer and fry for 2 minutes each side, until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Cool, then store in an airtight container until ready to serve.

4. Add the prawns to the chorizo oil left in the frying pan and cook for 2-3 minutes each side, until pink and cooked through. Remove from the pan and allow to cool, then add to the leeks and chill until ready to use.

5. To serve, bring everything up to room temperature. Put a brioche croûte on each plate. Remove the leeks from the dressing and place on top of the croûtes. Layer the prawns and chorizo on top of the leeks, using a wooden skewer to secure. Whisk the herbs into the reserved dressing and spoon over the top and serve.

Roast duck breasts with maple syrup vinaigrette

The sweet syrup brings out the intense flavour of the duck beautifully in this dinner party winner

 

Ingredients

• 4 duck breasts, skin on
• 4 tbsp maple syrup
• 1½ tbsp sherry vinegar
• 1½ tbsp groundnut oil
• 1 tbsp hazelnut oil
• 225g wild mushrooms (girolles, trompettes, ceps, oyster mushrooms)
• 25g butter
• 2 x 250g bags spinach, stalks removed

Method

1. Score the duck breast skin with a sharp knife. Season with salt and pepper, and place, fat-side down, in a frying pan over a medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm.
2. Meanwhile, boil the maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oils. Season with salt and pepper.
3. While frying the duck breasts, trim and lightly rinse the wild mushrooms. When the duck is resting, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add the washed spinach. Season with salt and pepper, allowing the leaves to wilt and soften before draining.
4. To serve, divide the spinach among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.

Beer and Lime Marinated Chicken Fajitas

Simple

Tonight’s dinner was these delicious marinated chicken fajitas. To be honest I did not measure my ingredients for my marinade, this allows you to season according to your flavor preferences. A quick stir-fry for the meat and veggies allows these fajitas to be done in a matter of minutes. I served my fajitas without a tortilla (to save some calories), black beans and yellow rice. It was a very filling meal with less than 245 calories! As a bonus, this entire meal comes together in less than 30 minutes.

BEER AND LIME MARINATED CHICKEN FAJITAS
123 calories per serving (Serves 4)
1 whole chicken boneless skinless chicken breast
cumin
seasoning salt
coriander
onion powder
garlic powder
lime juice
1/2 bottled beer



1 T vegetable oil, divided
1 medium size orange pepper
1/2 medium red onion

Trim chicken breasts of any fat and slice thinly. Put into a dish to marinate. Add seasonings, lime juice and beer. Stir. Allow to marinade 15 minutes. Thinly slice onion and pepper, set aside.
Heat wok over high heat. Add 1/2 T oil to wok, stir-fry onion and pepper for 5 minutes. Remove to separate dish. Add 1/2 T oil to wok, stir-fry chicken for 5 minutes. Discard marinade. Add onions and peppers to chicken and combine for 1-2 minutes. Serve as you wish. ENJOY!

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 
• 
  
• 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

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 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.

Lemony Pea & Rocket Risotto with Fresh Salmon

Add some tang to your salmon with this lemon and rocket recipe.

Serves 2

Ready in 35 minutes

INGREDIENTS

• 40g butter
• 1 onion, chopped
• 200g risotto rice
• 100ml white wine
• Finely grated zest of 1 lemon
• 750ml-1 litre hot vegetable stock
• 100g frozen peas
• 50g bag wild rocket leaves
• 25g Parmesan, grated, plus shavings to serve
• 2 fresh MSC certified pacific or organically farmed salmon, tilapia or trout fillets *

METHOD

How to make lemony pea risotto with salmon

1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.

2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender - about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.

3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

Tip: Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.