Waitrose & Partners Weekend Issue 628

21 8 DECEMBER 2022 Serves 4 Prepare 10 minutes Cook 20 minutes 500g Essential British Pork Mince 8% Fat 2 cloves garlic, nely chopped 1 Essential Free Range White Egg, beaten 4 anchovy llets, drained and nely chopped 7-8 sprigs rosemary, leaves nely chopped ½ Essential Lemon, scrubbed, zest and juice 150g natural yogurt 50g walnut pieces, roughly chopped ¾ x 25g pack at leaf parsley, chopped 3 tbsp olive oil 4 wholemeal tortilla wraps, warmed ½ Essential Cucumber, cut into batons 90g bag wild rocket, to serve 1 Mix together the mince, garlic, egg, anchovies, rosemary, lemon zest and some seasoning in a large bowl until thoroughly combined. The easiest way to do this is with your hands. Roll into small walnut-sized balls (about 16). Chill while you prepare the dressing. 2 Mix the yogurt with the walnuts, lemon juice, parsley and 1 tbsp oil, then season. Warm the wraps according to pack instructions. 3 Heat the oil in a nonstick frying pan and fry the meatballs in 2 batches for 8-10 minutes, until golden on all sides and cooked through with no pink meat. Drain on kitchen paper. Pile into the wraps, spoon over the yogurt dressing and top with the cucumber and rocket. Per serving 2365kJ/566kcals/30g fat/6.7g saturated fat/ 34g carbs/5.4g sugars/5.9g bre/37g protein/1g salt/ 1 of your 5 a day Pork, lemon & rosemarymeatball wraps withwalnut yogurt dressing Serves 4 Prepare 20 minutes + cooling and chilling Cook 30 minutes 300g Maris Piper potatoes, peeled and cut into small cubes 300g celeriac, peeled and cut into small cubes 150g broccoli, cut into similar sized pieces, including the stalk 200g frozen Essential Petits Pois 150g pack Scottish hot smoked salmon slices 2 tbsp capers, drained 1 lemon, juice of ½, ½ cut into wedges 3 tbsp plain our, seasoned 3 tbsp Cooks’ Ingredients Panko Breadcrumbs 20g Pecorino Romano, nely grated 2 tbsp olive oil 1 Put the potatoes and celeriac in a large pan and add cold water to just cover. Boil, then cover and cook for 15 minutes, until almost tender. After 10 minutes, put the broccoli and petits pois in a steamer or heatproof colander and place over the water. Cover and steam for 4-5 minutes, until tender. 2 Mash or process the broccoli and peas to a coarse purée. Drain the roots thoroughly, return to the pan and mash together with seasoning, then mix in the broccoli pea purée. 3 Flake the sh into the vegetables, then add the capers and lemon juice and mix well. Check the seasoning – remember the sh is quite salty. Shape the mixture into 8 patties while warm, or leave to cool and chill if possible. 4 Mix the our, breadcrumbs and cheese in a shallow bowl and carefully dip the sh cakes in the mixture to coat all over. If the patties are still warm, you may need to push them back into shape as you go. Heat ½ the oil in a nonstick frying pan and fry in 2 batches for 6-8 minutes until golden, turning once. Drain on kitchen paper before serving with the lemon wedges, and some tartare sauce, if liked. Per serving 1451kJ/346kcals/13g fat/2.8g saturated fat/35g carbs/6.3g sugars/7.8g bre/19g protein/ 1.6g salt/375mg omega 3/2 of your 5 a day Crispy hot smoked salmon, broccoli & pea fish cakes COOK’S TIP Use any combination of leftover cooked roots and greens instead of raw – just keep the proportions the same. If making with leftover cold veg, the mixture will be drier, so dip into milk before coating in the crumbs. Freeze the cooled, uncooked cakes on a baking sheet lined with baking parchment, then pack in freezer bags or containers. Use within 3 months – defrost then cook gently as above. COOK’S TIP Freeze uncooked meatballs on a parchmentlined baking sheet. Once hard, pack into a freezer bag or container. The meatballs will stay separate and you can take out as many as you need. Defrost in the fridge overnight, then cook as above, or serve with pasta and sauce. If making with lamb, try a dollop of houmous or pesto instead of the yogurt.