Waitrose & Partners Weekend Issue 612

16 11 AUGUST 202 2 FOOD&DRINK Egg recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems. For information on nutrition and health, visit waitrose.com/nutrition. V vegetarian. Savings to savour This month, we’re celebrating the anniversary of the Waitrose Foundation, which was launched in 2005. As a Partner, I’ve been very proud to see how it has grown over the years, and as a cook, I’ve been excited about the sheer quality of Foundation produce, from the fruit and veg, to the wine that our drinks specialist Mike North recommends (p19). A must-buy for me are Foundation mangoes – they’re some of the sweetest and juiciest I’ve tasted. That quality holds true across everything in the range, because if it didn’t taste good, it wouldn’t be on our shelves. This week, Martha Collison’s recipes (p23) showcase other favourites from the Foundation range. ALISON OAKERVEE Partner & food and drink editor Creamy penne with broccoli & bacon Serves 4 Prepare 10 minutes Cook 20 minutes 250g Essential Penne ½ x 750g pack frozen Essential Broccoli Florets 200g Essential British Smoked Bacon Lardons 150ml Essential Double Cream 1 tbsp Essential SunDried Tomato Pesto 1 Cook the pasta according to pack instructions, adding the broccoli to the pan for the last 5-6 minutes. 2 Heat a large, dry frying pan, then add the lardons. Cook gently for 10 minutes, until golden, crisp and cooked throughout. Remove from the pan and set aside, leaving a little of the fat behind. Add the cream and pesto to the pan and simmer for 2-3 minutes, until thickened. 3 Drain the pasta and broccoli, reserving a little cooking water. Mix the pasta, broccoli and most of the lardons with the sauce, adding a dash of the cooking water, and season. Serve, topped with the remaining lardons. Per serving 2246kJ/538kcals/31g fat/16g saturated fat/45g carbs/3.2g sugars/4.5g äbre/17g protein/1.2g salt Moroccan-spiced chicken with couscous & salad Serves 6 Prepare 5 minutes Cook 35 minutes 1.6kg pack Essential British Chicken Drumsticks 1 tbsp sumac 1 tbsp Cooks’ Ingredients Ras El Hanout 6 cloves garlic, peeled 2 tbsp olive oil 1 tsp salt 1 tsp coarsely ground black pepper 1 bulb fennel, änely sliced, fronds reserved 400g can Essential Chopped Tomatoes 300g Essential Couscous 1 unwaxed lemon, zest and juice 200g pack Essential Crunchy Salad 1 Preheat the oven to 220ºC, gas mark 7. Put the chicken in a large bowl with the sumac, ras el hanout, garlic, 1 tbsp olive oil and seasoning. Rub well to coat the chicken. 2 Scatter the fennel into a large roasting tin, then put the chicken and garlic on top. Pour the tomatoes over, then add 50ml water to the tray and roast for 30-35 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. 3 Meanwhile, put the couscous into a large bowl. Add enough freshly boiled water to cover the grains by 2cm, season well, then cover and set aside. Whisk the remaining 1 tbsp olive oil with the lemon zest and juice. When the chicken is ready, åuff up the couscous with a fork and fold in ½ the dressing. Dress the salad with the remainder. Serve, together with the chicken and reserved fennel fronds sprinkled over. Per serving 2018kJ/481kcals/18g fat/3.6g saturated fat/41g carbs/ 4.3g sugars/4.9g äbre/37g protein/ 1.2g salt/1 of your 5 a day High in protein Waste not For more åavour and less waste, änely shred the harder core from the fennel, and any long stems too, and include them in the tray. They will soften down well in the sauce. Cook’s tip Frozen broccoli saves time, but if you prefer to use fresh, simply break a small head of broccoli into åorets. Alternatively, use green beans, soften courgettes in the bacon fat before adding the cream, or let washed baby spinach wilt into the pasta at the end of cooking.

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