Weekend wonders

M I N I P R A W N P O ’ B O Y S

Makes 6 Takes 30 mins Cost per serve 85p

½ small red onion, thinly sliced 1 lemon, juiced 165-170g raw king prawns (defrosted if frozen) 1 tsp smoked paprika 1 tsp dried oregano 1 tbsp plain four 1 tbsp vegetable oil 1 Little Gem lettuce, very fnely shredded 6 cocktail gherkins, fnely sliced (optional) 6-pack bake-at-home petit pains, baked to pack instructions For the remoulade 3 tbsp light mayonnaise 1 tbsp Dijon mustard a few dashes of Tabasco (optional) ⅛ tsp smoked paprika

1 Mix the onion with half the lemon juice. Set aside, stirring occasionally. Meanwhile, mix together the remoulade ingredients with 1 tsp lemon juice. Chill both for up to 24 hrs. 2 Pat the prawns dry, then carefully slice down the back of each prawn to butterfly. Mix the paprika, oregano and flour, then toss with the prawns. Heat the oil in a frying pan over a medium heat; scatter in the prawns, shaking of any excess flour. Fry for 2-3 mins, turning, until cooked through. 3 Split the petit pains as you would a hot dog bun, spread with the remoulade and stuf with shredded lettuce and prawns. Top with the lemony onions, plus sliced gherkins (if using), to serve.

Each po’ boy contains

Energy Fat Saturates

Sugars Salt 956kJ 227kcal 6g 1g 3g 1.1g 11% 9% 4% 3% 19%

of the reference intake. See page 81. Carbohydrate 33g Protein 9g Fibre 3g Source of protein; low in saturated fat

Prep ahead, then assemble in minutes

RECIPES SARAH COOK PHOTOGRAPHY TOBY SCOTT FOOD STYLING LIBBY SILBERMANN PROP STYLING TAMZIN FERDINANDO

V I R G I N M A R Y T A R T

Serves 8 Takes 1 hr 15 mins plus cooling Cost per serve 77p

500g pack shortcrust pastry plain four, for dusting 1 lemon 10g fresh basil, 5g fnely chopped 250g tub ricotta, drained ¼ tsp freshly cracked black pepper 2 handfuls of ice cubes 4 celery sticks, trimmed, plus any leaves from the bunch 400g mixed tomatoes, thickly sliced 1 tbsp extra-virgin olive oil ¼ tsp Tabasco 2 tsp Worcestershire sauce

1 Roll out the pastry on a floured surface to about 0.5cm thick and large enough to line a 12 x 35cm tart tin. Gently press into the sides of the tin, then trim the excess, leaving a small amount overhanging the tin. Chill for 30 mins. 2 Preheat the oven to gas 6, 200°C, fan 180°C. Prick the pastry base all over with a fork, line with a sheet of scrunched-up baking paper or foil, then fill with baking beans or dried rice. Bake for 20 mins, then remove the paper and beans. Bake for 4-6 mins more until golden and sandy to the touch. Leave to cool completely in the tin, then carefully cover and set aside while you make the filling (or for up to 24 hrs). 3 Zest the lemon and wrap half in damp kitchen paper; chill. Put the remaining zest, 1 tbsp lemon juice, the chopped basil, ricotta and pepper in a bowl; mash together. Keep chilled for up to 24 hrs. 4 Put the ice in a bowl and quarterfill with very cold water. Lay the celery sticks on a board, rounded side facing up. Peel each stick into thin strips from top to bottom. Discard the chunky ends. Submerge the strips in the water for 15 mins until curly; dry on kitchen paper. 5 To serve, trim any excess pastry, then transfer the pastry case to a serving board. Spoon in the ricotta mixture, levelling the top with the back of a spoon. Arrange the tomatoes over the filling, layering smaller ones towards the top. Mix the oil, reserved lemon zest, Tabasco and Worcestershire sauce with a pinch of salt; drizzle over the tomatoes. Finish with the celery curls, leaves and remaining basil. Each serving contains

Energy Fat Saturates Sugars Salt 1448kJ 348kcal 24g 10g 3g 0.6g 17% 34% 50% 3% 11% of the reference intake. See page 81. Carbohydrate 27g Protein 6g Fibre 2g

Fa n c y a S cot ch e gg?

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W I N E M A T C H

With aromas of honeysuckle and apricot, the summery Tesco Finest Viñas del Rey Albariño, £9.50*, is perfect for a picnic.

*Price excludes Scotland and Wales