17 28 MARCH 2024 Serves 2 Prepare 10 minutes Cook 15 minutes 20g Cooks’ Ingredients Dried White Breadcrumbs 200g No.1 Bucatini 200g pack cavolo nero, stalks stripped, leaves roughly chopped 30g unsalted butter 1 clove garlic, crushed 50g can anchovy llets in extra virgin olive oil, oil drained and reserved ¼ tsp chilli akes 1 lemon, juice 1 Set a small frying pan over a medium-high heat and toast the breadcrumbs for around 5 minutes, shaking the pan occasionally, until golden. Set aside. 2 Cook the pasta according to pack instructions in plenty of salted water, adding the cavolo nero for the last 3 minutes. 3 Meanwhile, melt the butter in a large frying pan and gently cook the garlic, the anchovies with ½ their oil and the chilli akes over a medium heat for 3-4 minutes, until the garlic is fragrant and the anchovies begin to melt. Splash in the lemon juice and keep over a low heat. 4 Drain the pasta, reserving ½ mug of cooking water. Add the pasta and reserved water to the anchovy pan and return to a medium-high heat. Cook, tossing everything together, for 2-3 minutes until the liquid reduces to a glossy sauce that clings to the pasta. Serve, scattered with some of the breadcrumbs and the remainder on the side. Per serving 2476kJ/589kcals/18g fat/8.9g saturated fat/ 78g carbs/3.2g sugars/8.1g bre/24g protein/4g salt Bucatini with buttery cavolo nero, anchovies & pangrattato Serves 4 Prepare 10 minutes Cook 15 minutes ½ red onion, thinly sliced 2 limes, juice of 1 (see tip), 1 cut into wedges to serve 1½ tbsp sun ower oil 340g can sweetcorn, drained 2 x 200g packs Essential British Beef Sirloin Steak 300g pack Gran Luchito Mexican Soft Taco Wraps 2 x 25g packs coriander, leaves chopped 1 red chilli, deseeded if liked, nely chopped 100g feta, crumbled 1 Put the red onion into a large bowl with the lime juice and season well with salt. Set aside, tossing occasionally. 2 Heat 1 tbsp oil in a large frying pan on a high heat. When the oil is shimmering, add the corn and fry for 5-6 minutes, turning occasionally, until golden and lightly caramelised. Tip the corn into the red onion bowl. Wipe the pan and put back over a high heat. 3 Brush the steaks with the remaining ½ tbsp oil and season well with salt. Fry until browned all over, for 2 minutes each side for mediumrare, or 3 minutes each side for medium. Remove to a plate to rest for 2 minutes. 4 Heat the wraps in the microwave according to pack instructions. Add the coriander and chilli to the corn, then toss everything together and season to taste. Thinly slice the steaks against the grain of the meat, then serve with the tortillas, corn salsa, feta and lime wedges. Per serving 1732kJ/417kcals/32g fat/13g saturated fat/ 11g carbs/6.9g sugars/2.9g bre/21g protein/0.9g salt Steak tacos with caramelised corn salsa COOK’S TIP Some limes are juicier than others – use two for step 1 if yours are on the drier side. To get the most from your lime before squeezing, roll it rmly on the work surface with the palm of your hand, to loosen its esh. When buying citrus, pick the heaviestfeeling fruit for its size – this often means you’ll be picking up the juiciest too. COOK’S TIP Try with Swiss chard instead, with its colourful, edible stems. Wash, then tear the leaves and add to the pasta water for the last 2 minutes, or until wilted. Chop the stems into 1cm pieces and sauté with the garlic and anchovies until tender. Bucatini is a thick spaghetti with a hole running along its length – perfect for pastas in less heavy sauces such as this one. But any pasta shape will work well. Food&Drink A WINNER FOR ANIMAL WELFARE Waitrose holds the Best Retailer Award from Compassion in World Farming – its fourth win in a row. The world’s leading farm animal welfare organisation scored its welfare standards higher than any other supermarket in its biennial awards in 2022. The retailer says the best quality food comes from animals that are treated with compassion and care.
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