Waitrose & Partners Weekend Issue 613

14 18 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 At this time of year, I like to eat outside as often as I can – our summer can be so short and the weather so changeable that it seems a waste not to make the most of every sunny day, or even (perhaps more likely) every sunny hour. So instead of waiting for the weekend, or evenings when friends are coming over, even a quick supper after work is taken outside when it’s warm enough. This week’s recipes from Elly Curshen (p22) lend themselves perfectly – they’re quick and easy, light and summery. I’ve also made a batch of Patti Sloley’s exotic fruit salad (p17) to keep in the fridge and have for breakfast – and yes, I’ll be eating that in the garden too! ALISON OAKERVEE Partner & food and drink editor Spicy prawn & red bean chilli with rice Serves 2 Prepare 5 minutes Cook 10 minutes 1 tbsp olive oil 1 Essential Green Pepper, chopped 2 cloves garlic, crushed ½ x 120g pack Cooks’ Ingredients Chorizo Crumbs 2 tsp Cooks’ Ingredients Deep South Cajun Rub 395g can Essential Red Kidney Beans In Chilli Sauce 250g pack wholegrain, wild & red rice 150g pack Essential Cooked King Prawns ¼ x 25g pack coriander, chopped, to serve 1 Heat the oil in a medium frying pan over a mediumhigh heat. Add the green pepper and sauté until soft, for 2-3 minutes. Stir in the garlic, chorizo and Cajun rub and cook for 1 minute more, until fragrant. 2 Pour in the beans and sauce, along with 50ml water, then stir and reduce the heat. Simmer for 3 minutes. Meanwhile, cook the rice according to pack instructions. 3 Stir the prawns into the beans and simmer for about 1 minute, or until hot through. Serve over the rice then scatter with the coriander. Per serving 2804kJ/668kcals/23g fat/6g saturated fat/69g carbs/13g sugars/16g äbre/37g protein/3.9g salt Creamy pea & spinach tagliatelle with minty breadcrumbs Serves 4 Prepare 5 minutes Cook 10 minutes 100g Essential Spinach, leaves washed 150g frozen Essential Garden Peas, defrosted 2 cloves garlic 1 Essential Lemon, scrubbed, zest and juice 150ml Essential Double Cream 2 tbsp olive oil 40g fresh Cooks’ Ingredients Soft White Breadcrumbs 500g pack fresh Essential Tagliatelle ½ x 25g pack mint, änely chopped 1 Bring a large pan of salted water to the boil. Meanwhile, in a blender, blitz the spinach, peas, garlic, lemon zest, cream and 1 tbsp oil until smooth. Pour into a small saucepan and simmer on a low heat for 5 minutes, stirring occasionally. Season to taste. 2 In a small frying pan, heat the remaining oil over a medium heat. Add the breadcrumbs and cook until golden and toasted, for about 1 minute. Season and set aside to cool. Cook the pasta according to pack instructions. 3 Drain the pasta, reserving 100ml cooking water. Return the pasta to its pan, add the pea sauce and lemon juice, then toss to coat. Add the pasta water a splash at a time, until the sauce is smooth and creamy. Mix the mint with the toasted breadcrumbs and serve over the pasta. V Per serving 2185kJ/523kcals/28g fat/13g saturated fat/52g carbs/4g sugars/4.6g äbre/12g protein/0.2g salt Cook’s tip You can control the consistency of the chilli sauce by adding more water, a splash at a time, without compromising the robust åavours. Cook’s tip Our fresh pasta is super quick to cook, and made with free range eggs for a more luxurious åavour and texture. Dried pasta in the cupboard already? Start the recipe by boiling 400g for 10 minutes, or until just tender.