5 minute read
Spring Dining
Prawn & Asparagus Bake
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Ingredients
1 kg new potatoes Olive oil 1 lemon ½ a bunch of fresh dill 6 x 120 g dab fillets, from sustainable sources 220 g cooked peeled prawns, from sustainable sources 200 g Greek-style yoghurt 150 g mature Cheddar cheese 1 teaspoon English mustard 1 bunch of asparagus Preheat the oven to 200°C/400°F/gas 6. Halve any larger potatoes, then cook in a large pan of boiling salted water for 15 minutes, or until cooked through. Drain in a colander and leave to steam dry. Once they’re cool enough to handle, slice them 1cm thick and place in a large roasting tray. Drizzle over a little oil, then finely grate over the lemon zest. Chop and scatter over half the dill, then season with a pinch of sea salt and pepper black.Toss to coat, then lay the dab fillets on top and scatter over the prawns. Coarsely grate the Cheddar. In a bowl, mix the yoghurt, half the Cheddar and the mustard. Finely chop the remaining dill and add most of it to the bowl, then squeeze in the juice of half a lemon and mix again. Snap off the woody ends, then use a speed-peeler to peel the asparagus into long strips. Gently fold them into the yoghurt dressing. Top each piece of dab with some of the dressed asparagus then pour over any leftover yoghurt dressing and sprinkle over the remaining Cheddar. Bake in the oven for 20 minutes, or until everything is slightly browned on top and the fish is beautifully cooked through. Scatter with the remaining dill, then serve up.
Method
King Prawn Curry with Spanish Persimon® Kachumber
Ingredients
30g butter 1 large onion, chopped 1tsp chopped fresh green chilli 2 garlic cloves, crushed 1tsp ground cumin 2tsp ground coriander 1tsp ground turmeric 1tsp black mustard seeds 400ml reduced fat coconut milk 300g cooked, peeled king prawns, thawed if frozen 1tbsp chopped fresh coriander, plus sprigs to garnish Basmati rice, to serve
Persimon Kachumber
1 Spanish Persimon®, finely chopped ¼ cucumber, finely chopped 1 small ripe avocado, halved, peeled, pitted and chopped 1 green chilli, deseeded and finely chopped 2 tbsp chopped fresh coriander 1 tbsp lime juice Salt and freshly ground black pepper
First, make the Persimon® kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle. Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden. Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes. Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.
Method
Vegan Plum Sponge
Ingredients
1 cup + 2 tbsp caster sugar or coconut palm sugar 3/4 cup vegan butter 1 cup oat milk 1 tbsp apple cider vinegar 1 3/4 cups GF self-raising flour 1 tsp baking powder 3 South African plums chopped into small chunks
Frosting
3 tbsp vegan stick butter 1 cup icing sugar 3 tbsp cacao powder/cocoa powder 5 South African plums for topping Pre-heat your oven to 180c and lightly grease a loose bottom cake tin with vegan butter Combine the milk and cider vinegar together and set aside. In a mixing bowl, cream together the vegan butter and sugar until pale and fluffy. Whisk through the milk mixture then stir in the dry ingredients until smooth. Fold through your diced plums and transfer your cake batter into the cake tin. Pop this into the oven for 40-45 minutes, until a skewer can be removed clean from the cake. Allow to cool a little, then remove the cake tin and leave to finish cooling on a wire rack. For the frosting, beat the butter to a pale and fluffy consistency, then gradually add in the sugar and cacao. Once smooth, lather over the cake and layer on your sliced plums
Method
Spring has Sprung
“With spring arriving it’s time to embrace bright flavours and sprightly wine styles to match the season’s lighter, fresher menus”
Tesco Finest Douro
A deeply coloured, full-bodied red wine made from grapes grown along the steep banks of the Douro river in northern Portugal. The steep vineyards promote slow ripening in the grapes, resulting in brilliant flavour concentration and aromatic intensity. Full and fruity, yet elegant and fresh, it’s an excellent match for spring BBQs.
£10.00, Tesco Croix de Bézard Picpoul de Pinet
The grapes for this wine come from vines grown on ancient terraces facing the Thau lagoon. The unique geological structure of the soils, the long, sunny days and moderating influence of the Mediterranean Sea all combine to produce an intensely aromatic and fresh wine. With notes of lemon zest and white blossom, this crisp and refreshing white is delicious on its own or with seafood.
£10.00, Tesco
Tesco Finest English Sparkling Rosé NV
This celebratory fizz is produced using the traditional method, as used in Champagne, which results in fine bubbles and elegant flavour complexity. Bursting with notes of fresh strawberry, crisp citrus and a touch of rich brioche, it is an excellent choice for special occasions.
£20.00, Tesco
Tesco Finest Pinot Grigio Blush
This rosé combines the grape’s characteristic notes of white blossom and pear with ripe peach and strawberry aromas. The delicate blush colour is obtained by keeping the grape skins in contact with the juice for a short time during the wine-making process. Serve with seafood, crisp salads and crudités.
£7.00, Tesco Tesco Finest Margaret River Brooks Road Chardonnay
This elegant Australian white is made from Chardonnay grapes grown at the southern end of the Margaret River region and fermented in French oak barrels, which adds weight, texture and well-integrated vanilla spice to its lemon zest, peach and nectarine notes. It works brilliantly with richer white fish or creamy sauces.
£15.00, Tesco
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