Waitrose & Partners Weekend Issue 613

23 18 AUGUST 202 2 Photography: Clare Winäeld, Food stylist: Liberty Fennell, Prop stylist: Rosie Jenkins Serves 2 Prepare 10 minutes Cook 20 minutes 2 medium courgettes 1½ tbsp olive oil 20g butter (or vegan alternative) 500g pack Essential Gnocchi Parmigiano Reggiano (or vegan alternative), to serve For the romesco ½ x 465g jar Peppadew Roasted Red Peppers, drained 30g baguette, bloomer or sourdough, lightly toasted 2 plum tomatoes, quartered 35g Waitrose Duchy Organic Almonds 1 tbsp chopped åat leaf parsley 2 tsp sherry vinegar ½ tsp sweet smoked paprika Pinch cayenne pepper 1 tsp sea salt åakes 2 cloves garlic, roughly chopped 60ml extra virgin olive oil 1 Trim and halve the courgettes lengthways, then cut into 2cm half moons. Heat ½ the oil and ½ the butter (or vegan alternative) in a large frying pan and add the courgettes. Fry over a high heat, until well browned on all sides, for about 10 minutes. 2 Remove from the pan and set aside. Add the remaining oil and butter to the same pan. Fry the gnocchi for 8 minutes, stirring occasionally, until golden. 3 Meanwhile, make the romesco by placing all the ingredients, apart from the oil, in a food processor or blender. Pulse until änely chopped and season with freshly ground black pepper. With the motor still running, add the olive oil gradually and blend until mostly smooth, but still with some texture. Taste and adjust the seasoning. 4 When the gnocchi is golden, return the courgettes to the pan. Add 4-6 tbsp of the romesco and season with more black pepper. Heat for 1 minute, until hot throughout. Finely grate some Parmigiano Reggiano (or vegan alternative) over the top and serve. Elly’s tip If you want to speed things up, fry the courgettes and gnocchi in 2 pans simultaneously. Don’t try to fry them all together and crowd the pan, though, or the gnocchi won’t get crispy. Per serving 4279kJ/1026kcals/58g fat/12g saturated fat/ 96g carbs/12g sugars/17g äbre/20g protein/4.5g salt Quick romesco with gnocchi & courgette Any leftover romesco will keep well in a sealed container in the fridge for up to three days Gochujang&peanut butter udon with peas, greens&a six-minute egg you like, but the chewy, delicious udon take some beating here. Get all the ready before you cook, as the dish comes together quickly 1 Wash the greens, shake off the excess water and cut into 2cm ribbons. Whisk the gochujang, soya, syrup, peanut butter and 2 tbsp water in a small bowl to combine. Boil a small pan of water and lower in your eggs. Set a timer for 6 minutes. 2 Heat the vegetable oil in a wok or large frying pan over a medium-high heat. Add the garlic and cook until fragrant. Add the greens, petits pois and salt, then cook, tossing often, until wilted – for about 2 minutes. Add the sauce and noodles. Toss to combine and loosen the noodles, but don’t force the blocks to break up. 3 Run the eggs under cold water, until cool enough to handle. Tap each egg on the worktop a few times to break the shell all over, then carefully peel. 4 When the noodles are fully separated and hot, the peas are hot and the sauce is clinging to everything, divide between 2 bowls. Hold an egg over 1 bowl, carefully cut in ½ and place on the noodles. Repeat with the other egg. Drizzle with sesame oil, sprinkle with the sesame seeds and serve with wedges of lime. Elly’s tip This will make a low-medium spiced dish. If you want it spicier, double the gochujang in the sauce and/or drizzle the änished dish with sriracha chilli sauce. Swap the baby greens for sugar snap peas if liked, for a crunchy alternative. V Per serving 2124kJ/506kcals/16g fat/3g saturated fat/ 62g carbs/14g sugars/10g äbre/23g protein/4.8g salt

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