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Tasty midweek meals

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SUPER GREEN PASTA WITH ROCKET, ALMONDS AND LEMON

PREP TIME 10 mins COOK TIME 10 mins SERVES 4

INGREDIENTS

ł 4 tbsp olive oil, plus extra for drizzling ł 3 garlic cloves ł 2 anchovy fillets (optional, leave out if cooking vegetarian) ł 250g chopped kale ł 500g fresh pasta (any type) ł 60g roasted almonds ł 1 lemon ł 6 tbsp freshly grated Parmesan cheese ł 2 large handfuls of rocket ł Sea salt and freshly ground black pepper

METHOD

1 Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil. Place another large saucepan over a medium heat and add the measured olive oil. 2 Peel and finely slice the garlic, add to the oil and cook for 2 minutes, until lightly coloured. Add the anchovies (if using) and break them down with a wooden spoon. Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes. 3 Put the pasta into the pan of boiling water and stir to separate. Cook for 2 minutes, or as per the packet instructions. Roughly chop the almonds and zest the lemon. 4 Remove the kale from the heat and, using a hand-held blender, blitz until smooth. Drain the pasta and add it to the kale along with the lemon zest, half the Parmesan and some salt and pepper. Toss together. 5 Divide between four bowls and finish with the rocket, almonds, remaining Parmesan and a drizzle of olive oil. SPEEDY CHICKEN AND CELERY GREEN CURRY

PREP TIME 5 mins COOK TIME 15 mins SERVES 4

INGREDIENTS

ł 1 tsp vegetable oil ł 2 small red onions, peeled and cut into half moon slices ł 1 bunch of celery – half of the stalks thinly sliced, the other half cut into 6cm sticks ł 4 tbsp Thai green curry paste ł 2 x 400g cans of coconut milk ł 2 tbsp fish sauce ł Zest and juice of 2 limes ł 100g sugar snap peas ł 640g mini chicken fillets ł 2 x 250g packs ready-cooked, microwave Jasmine rice to serve

METHOD

1 To make this super-quick and easy meal, heat the oil in a medium-sized pan, add the red onion and thinly sliced celery, and then fry for 2 minutes. Tip in the Thai green curry paste and cook for 1 minute more. 2 Pour in the coconut milk, fish sauce, lime zest and juice and stir it all together so it’s thoroughly blended. Bring the curry sauce to a gentle simmer, then add the sugar snap peas, celery sticks and the mini chicken fillets. Cook the mixture through for 5-10 minutes, or until the chicken is cooked. Always check that the chicken meat is white throughout. 3 Cook the Jasmine rice according to the packet instructions and then serve in bowls topped with the green curry sauce. BEER-BAT TERED FISH TACOS

PREP TIME 5 mins COOK TIME 30 mins SERVES 4

INGREDIENTS

ł 4 tbsp soured cream ł ½ tsp Waitrose Cooks’ Ingredients Chipotle Paste ł 2 limes, juice of about 1½ and the rest sliced ł ½ tsp clear honey ł 1 shallot, halved and thinly sliced ł 250g cucumber, halved and thinly sliced ł 250g red cabbage, shredded ł About 250ml sunflower oil ł 2 x 260g packs Waitrose No1 Icelandic Cod Loin, patted dry on kitchen paper ł For the batter ł 100g plain flour ł 1 tsp ground cumin ł ½ tsp bicarbonate of soda ł 200ml Peroni ł 12 Mexican soft taco wraps

METHOD

1 Preheat the oven to 150°C/Fan 130°C/ Gas Mark 2. Mix the soured cream and chipotle paste in a small bowl. In another bowl, mix the juice of 1 lime with the honey and a pinch of salt, then stir in the shallot and cucumber. In a third bowl, toss the cabbage with a squeeze of lime juice and a pinch of salt. Set everything aside until the fish is cooked. 2 Heat the oil in a large, non-stick sauté or deepsided frying pan over a medium-high heat – it should be about 200°C when you start frying. 3 Cut the fish into 6cm lengths and season. For the batter, mix the flour, cumin and bicarbonate of soda in a mixing bowl. 4 When the oil is hot, lightly whisk the beer into the flour mixture (don’t worry if it’s not completely smooth). Dredge the cod, 2 to 3 pieces at a time, in the batter, then lower into the hot oil (cook in batches and avoid overcrowding the pan). Cook for 2 minutes on each side, nudging them if they’ve stuck a little. The fish should be opaque and flake easily with a fork. Lift out and blot on kitchen paper. 5 Place the wraps on a baking tray and heat in the oven for 2-3 minutes. Top with the fish, cabbage, cucumber and shallot, chipotle cream and lime.

Food planning to make in minutes

with these tasty quick and easy, family-friendly dishes THURSDAY

CORNFLAKE CHICKEN SLIDERS WITH GOCHUJANG MAYONNAISE

PREP TIME 10 mins COOK TIME 10 mins SERVES 4

INGREDIENTS

ł 65g cornflakes ł 2 skinless chicken breasts ł 3 eggs ł 4 tbsp plain flour ł Vegetable oil, for frying ł Cucumber ł 2 spring onions ł Small handful of coriander leaves ł 2 tbsp fish sauce ł Zest and juice of 1 lime ł 100g roasted peanuts, crushed (optional) ł 3 heaped tbsp crispy fried onions (optional) ł 4 brioche burger buns ł 4 little gem lettuce leaves ł Sea salt ł For the gochujang mayonnaise ł 2 tbsp gochujang chilli sauce ł 3 tbsp mayonnaise ł Zest and juice of 1 lime

METHOD

1 Start by making the gochujang mayonnaise: put all the ingredients for it into a bowl and mix together until thoroughly combined. Set aside. 2 Crush the cornflakes in a bowl until they are just bigger than breadcrumbs. Slice the chicken breasts in half horizontally so you have 4 thin pieces of chicken. 3 Crack the eggs into a wide, shallow bowl and beat with a fork. Put the flour into a similar bowl and season with a little salt. Put the crushed cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes. 4 Place a large frying pan over a medium-high heat and pour in a 2cm depth of oil. When hot, add the chicken pieces and cook for 2 minutes on each side. Drain on kitchen paper. 5 Slice the cucumber into ribbons using a speed peeler, and roughly chop the spring onions. Place in a bowl with the coriander leaves, fish sauce, lime zest and juice, and toss together. If using the crushed peanuts and crispy fried onions, combine them in a bowl. 6 Split the buns in half and lay them out. Spoon a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the tops. Dip the tops into the peanut mixture (if using). Put the lettuce leaves on top of the mayonnaise inside the buns, followed by some of the cucumber salad and the crispy chicken. Put the bun lids on top before serving.

Head to your homestyle.uk for more tasty recipes

FRIDAY

PORK TENDERLOIN WITH GRILLED CORN SALSA AND CRISPY PROSCIUT TO

PREP TIME 10 mins COOK TIME 10 mins SERVES 2

INGREDIENTS

ł 450g pork tenderloin, cut into 8 medallions ł 1 tbsp garlic powder ł 1 tbsp freshly ground black pepper ł 2 corn on the cob ł Vegetable oil, for frying ł 1 red onion ł 2 tbsp red wine vinegar ł 1 tsp chopped chilli, from a jar ł 250g heritage tomatoes ł 2 large handfuls of baby spinach ł Small handful of Greek or regular basil ł 8 prosciutto slices ł 2 tbsp butter ł Sea salt

METHOD

1 Place two griddle pans or frying pans over a high heat. Season the pork medallions all over with the garlic powder, black pepper and some sea salt. 2 When the pans are hot, brush the corn with a little oil, place in one of the pans and cook for 6 to 8 minutes, turning regularly, until charred all over. 3 Drizzle some oil into the second pan, add the medallions and cook for 3 minutes. Flip the medallions and cook for a further 2 minutes. Once cooked, transfer to a board to rest. 4 Meanwhile, peel and finely slice the onion and put it into a bowl with the vinegar and chopped chilli. Slice, halve or quarter the tomatoes, depending on their size, add them to the onions. 5 Remove the corn cobs from the pan and shave the kernels from the husks. Add them to the tomato mixture, along with the spinach and basil, then season with salt and toss together. 6 Lay the prosciutto slices in the empty pan and allow to crisp for 30 to 60 seconds on each side. Add the butter to the prosciutto pan and remove from the heat. 7 To finish, arrange the medallions on a serving dish and place the crispy prosciutto on top. Drizzle over the melted butter from the pan and serve with the corn salsa. Discover more tasty recipes like this one in Ramsay in 10 by Gordon Ramsay, Hodder & Stoughton, £25, out now.