shop-ahead dinner plan
easiest ever midweek meals Take our shopping list with some genius ingredients, and turn them into seven simple, waste-free meals for cosy nights in recipes ESTHER CLARK photographs FAITH MASON
Polenta with chorizo & poached eggs SERVES 2 PREP 5 mins COOK 25 mins EASY P
¼ of a 250g chorizo sausage ring, thinly sliced 200g chard, sliced 2 large eggs 125g quick-cook polenta 30g parmesan, grated 2 tbsp olive oil ½ small bunch parsley, finely chopped
■ Heat a non-stick frying pan
over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside. ■ Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg. ■ Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg. GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day PER SERVING 428 kcals • fat 31g • saturates 10g • carbs 13g • sugars 1g • fibre 2g • protein 23g • salt 2.8g
70 BBC Good Food Middle East December 2019
tip
MAKE IT VEGGIE Swap chorizo for meat-free sausages or mince, and use vegetarian cheese.
