Waitrose & Partners Weekend Issue 649

19 25 MAY 2023 Serves 4 Prepare 10 minutes Cook 20 minutes 1 tbsp Essential Olive Oil 2 cloves garlic, nely chopped 2 red chillies, thinly sliced, deseeded if liked 400g can Essential Chopped Tomatoes In Natural Juice 300g Essential Spaghetti 2 x 200g pack cooked Scottish mussels 25g pack at leaf parsley, leaves nely chopped 1 Heat the oil in a large saucepan, then cook the garlic and chillies for 2 minutes. Stir in the tomatoes and simmer for 15 minutes, until thickened and pulpy. Meanwhile, cook the pasta in a large pan of boiling, lightly salted water for 8-10 minutes until tender. 2 Five minutes before the pasta is done, stir the mussels and their juices into the tomato sauce and simmer for 5 minutes, until the mussels are piping hot. Check the seasoning. 3 Drain the spaghetti and return to the pan. Stir in the chopped parsley and a ladleful of the tomato sauce, then divide between serving bowls. Spoon the mussels (discarding any that remain closed) and remaining sauce over the spaghetti to serve. Per serving 1367kJ/324kcals/5g fat/0.8g saturated fat/ 56g carbs/4.9g sugars/4.1g bre/12g protein/0.6g salt/ 1 of your 5 a day Spaghetti with chilli & parsleymussels Serves 4 Prepare 5 minutes Cook 35-45 minutes 800g British baby potatoes, large ones halved 1kg Essential British Chicken Thighs, trimmed of excess fat 4 cloves garlic 1 tsp dried mixed herbs 1 Essential Lemon, scrubbed, zest and juice 1 tbsp Essential Olive Oil 200ml hot chicken stock, made with ½ stock cube 200g frozen Essential Garden Peas 1 Preheat the oven to 200ºC, gas mark 6. Place the potatoes and chicken thighs in a large roasting tin so they sit snugly in a single layer. Tuck in the garlic cloves. 2 Scatter the herbs and lemon zest over the chicken, then season. Drizzle over the oil and roast for 30-40 minutes, until the chicken is cooked through, the juices run clear, there is no pink meat and the potatoes are golden brown and tender. 3 Meanwhile, squeeze the lemon juice into the hot stock. Tip the peas into the roasting tin, giving it a shake so they settle in among the potatoes. Pour in the lemon stock, then return to the oven for 5 minutes until the peas are piping hot. Per serving 2851kJ/681kcals/33g fat/7.4g saturated fat/ 38g carbs/5.6g sugars/7.4g bre/55g protein/0.5g salt Chicken, pea & potato traybake COOK’S TIP A roast chicken and potato traybake can be adapted to suit many other avours. Try adding curry powder instead of the mixed herbs and swap half the stock for coconut milk. Or make a Spanish-inspired version by adding smoked paprika, with some extra chopped smoked bacon or chorizo. COOK’S TIP Mussels are naturally salty, so don’t season the sauce until after they’ve gone in.