Waitrose & Partners Weekend Issue 613

15 18 AUGUST 202 2 Looking to save money on your food bills without sacrificing any of the flavour? The Weekend food team has created these simple and delicious midweek meals – all making the most of our great value, great quality Essential range Cook’s tip If you don’t have a special steamer pan, don’t worry. Set the beans in a metal colander or sieve over a pan of water and set a pan lid on top. Cook’s tip If you like a little heat, try using Essential Peppered Smoked Mackerel Fillets instead. Waste not The broccoli stalk is too good to waste. Diced and cooked with the rest of the broccoli, it adds a lovely crunch and extra äbre. Pork chop piccata with green beans Serves 2 Prepare 5 minutes Cook 15 minutes 240g pack Essential Round Beans, trimmed 1 tbsp plain åour 400g pack Essential Pork Chops 1 tbsp olive oil 60g Essential Unsalted Butter 1 shallot, änely chopped 1 tbsp capers, drained 1 Essential Lemon, scrubbed, zest and juice, plus wedges to serve, if liked 1 Steam the beans for 10 minutes, until tender. Meanwhile, season the åour and spread it over a plate. Pat the pork chops dry, then coat with åour. Shake off any excess, then set aside. 2 Heat the oil in a large frying pan over medium high heat. When the oil looks slick and shiny, add the pork chops, frying for 7-8 minutes, turning occasionally, until golden, no pink meat remains and the juices run clear. Transfer the chops to a clean plate lined with kitchen paper. Turn off the heat under the pan and carefully wipe it out with kitchen paper. 3 Return the pan to a low heat. Add the butter and, once completely melted, add the shallot and sauté for 1 minute, until starting to soften. Stir in the capers and lemon zest and juice, then turn off the heat. Serve the pork chops with the steamed round beans and spoon the butter sauce over everything. Add a wedge of lemon for squeezing, if liked. Per serving 2512kJ/605kcals/46g fat/17g saturated fat/13g carbs/4.5g sugars/5.9g äbre/32g protein/0.8g salt Serves 4 Prepare 10 minutes Cook 25 minutes 500g Essential Charlotte Potatoes, halved lengthways 2 Essential Leeks, trimmed and sliced into 1.5cm rounds 1½ tbsp olive oil 100ml Essential British Crème Fraîche 2 Essential Limes, scrubbed, zest of 1, juice of both x 20g pack dill, änely änely chopped 1 clove garlic, änely grated 100g Essential Kale 1 pack Essential Hot Smoked Scottish Mackerel Fillets, about 300g 1 Preheat the oven to 220ºC, gas mark 7, with a large baking tray on the middle shelf. In a large bowl, toss the potatoes, leeks and 1 tbsp oil. Season. Remove the hot tray from the oven and spread the potato and leek mixture evenly onto it. Bake for 20 minutes. 2 Meanwhile, in a small bowl, mix the crème fraîche, lime zest and juice, dill and garlic until well combined. Season to taste and set aside. Toss the kale in the remaining ½ tbsp oil, rubbing the oil well into the leaves, then set aside. Pull the mackerel into åakes, removing the skin – watch for any bones. 3 When the potatoes and leeks have had 20 minutes, remove from the oven and top with the kale and mackerel. Return to the oven and bake for 5 minutes more. Serve with the dill lime cream. Per serving 1936kJ/465kcals/31g fat/9.5g saturated fat/25g carbs/5g sugars/4.7g äbre/20g protein/0.8g salt Black bean chicken with broccoli & cashews Serves 2 Prepare 10 minutes Cook 20 minutes 418g pack Essential British Diced Chicken Breast 2 tbsp wok oil 1 large head Essential Broccoli, cut into small åorets, stalk diced 1 onion, cut into bitesized pieces 1 red chilli, deseeded and thinly sliced 275g pack egg noodles 120g pack black bean stir fry sauce 90g Essential Cashew Nuts 1 tsp toasted sesame oil, optional, or 1 tsp wok oil 1 Pat the chicken dry with kitchen paper, then cut into bitesized chunks. Season and set aside. In a large wok or frying pan, heat 1 tbsp wok oil over a high heat. Add the chicken and stir fry for about 10-12 minutes until golden, the juices run clear and no pink meat remains. Transfer to a plate and set aside. 2 Return the pan to the heat and add the remaining wok oil. Add the broccoli, onion and chilli and stir fry for 3 minutes until taking on a little colour. Pour in 150ml water and cook for about 3 minutes, until the water evaporates and the broccoli is just tender. Meanwhile, cook the noodles in the microwave according to pack instructions. 3 Reduce the heat under the wok to medium, then stir in the cooked chicken, black bean sauce and ½ the cashews. Cook for 1 minute to heat through, then änish with a drizzle of sesame oil or more wok oil, if liked, and the remaining cashews. Serve over the noodles. Per serving 4065kJ/971kcals/43g fat/7.2g saturated fat/61g carbs/19g sugars/15g äbre/78g protein/1.7g salt Photography: Tara Fisher, Food stylist: Joss Herd, Prop stylist: Wei Tang, Recipe writer: Phylicia Jackson-Jones Charlotte potato & smoked mackerel with dill lime cream