1、Prawn & tomato stew with gremolata topping

A fish casserole with healthy prawns, topped with an Italian garnish of parsley and lemon zest - it's low in fat and calories too

Prawn & tomato stew with gremolata topping recipe

Ingredients

  • 500g new potato
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 celery sticks, cut into pieces
  • 2 garlic cloves, chopped
  • 2 anchovy fillets, chopped
  • pinch chilli flakes
  • 400g can chopped tomato
  • 250ml white wine
  • 200ml vegetable stock
  • 400g raw king prawn, peeled
  • zest and juice 1 lemon
  • 1 tsp salted baby caper, rinsed
  • large handful parsley, chopped
  • toasted bread, to serve

Method

Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.
  • Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.

  • https://www.truecookbook.com/recipe/prawn-tomato-stew-with-gremolata-topping-4118/

    2、Asparagus & courgette fritters with fresh tomato & ginger chutney

    Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
    Asparagus & courgette fritters with fresh tomato & ginger chutney recipe

    Ingredients

    • vegetable oil, for frying
    • 250g fine asparagus, cut into 3cm pieces
    • 2 large courgettes, cut into matchsticks
    • 140g plain flour
    • 1 tsp baking powder
    • 1 tsp paprika
    • 1 tsp chilli flakes
    • 1 large egg
    • 100ml sparkling water
    • 50ml white wine vinegar
    • 2 tbsp golden caster sugar
    • thumb-sized piece ginger, finely chopped
    • 4 large ripe tomatoes, finely chopped

    Method

    1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
    2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
    3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

    3、Aubergine, prawn & chorizo salad with preserved lemon dressing

    Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
    Aubergine, prawn & chorizo salad with preserved lemon dressing recipe

    Ingredients

    • 2 aubergines, sliced into 1cm rounds
    • 6 tbsp olive oil, plus a drizzle for the prawns
    • 140g raw prawn, deveined
    • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
    • 400g can chickpea, drained and rinsed
    • ½ red onion, finely sliced
    • 100g baby spinach
    • large handful parsley, chopped
    • ½ garlic clove, crushed
    • 2 tbsp olive oil
    • juice and zest 1 lemon
    • ¼ tsp ground cumin
    • 2 tsp clear honey
    • 2 small preserved lemons, flesh removed and rind thinly sliced

    Method

    1. Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
    2. While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
    3. Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
    4. In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.

    4、Chicken & lentil stew with gremolata

    Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'
    Chicken & lentil stew with gremolata recipe

    Ingredients

    Method

    1. Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
    2. Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
    3. Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.

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