19 18 APRIL 2024 Serves 2 Prepare 5 minutes Cook 15 minutes 1 tbsp olive oil 10g butter 2 cloves garlic, roughly chopped ½ x 25g pack basil, stalks nely chopped 90g jar Cooks’ Ingredients Smoked Tomato Paste 400g can Essential Butter Beans In Water 125g cherry tomatoes, halved 165g pack Essential Raw King Prawns Chilli akes, to serve (optional) Crusty bread, to serve 1 Warm the oil and butter over a high heat in a large frying pan. Add the garlic, basil stalks and a pinch of salt, then fry for 30 seconds. Add ½ the tomato paste, stir well, then leave for 1 minute, or until the paste starts to caramelise slightly on the base of the pan. 2 Add the butter beans and their liquid with the cherry tomatoes. Bubble for 5 minutes, adding a splash of water if needed, until the tomatoes are soft and starting to lose their shape a little. 3 Add the prawns and cook for 3-4 minutes more, until pink and opaque and cooked through, then stir in the remaining tomato paste and ½ the basil leaves. Season. 4 Scatter with the remaining basil leaves and some chilli akes (if using), then serve with crusty bread on the side. For something more substantial, serve with a green salad or some seasonal vegetables. Per serving (without bread) 1992kJ/478kcals/27g fat/ 6.2g saturated fat/21g carbs/4.6g sugars/11g bre/ 31g protein/1.7g salt/2 of your 5 a day Butter bean, smoky tomato & prawn stew Serves 4 Prepare 10 minutes Cook 15 minutes 1 large leek, trimmed 2 tbsp olive oil 1 clove garlic, thinly sliced 260g pack Essential Spinach, washed A little whole nutmeg, nely grated to make ¼ tsp, or to taste ½ unwaxed lemon, zest 500g pack gnocchi 100ml single cream 25g Parmigiano Reggiano DOP, grated, plus extra to serve ½ x 20g pack chives, nely chopped 1 Bring a large saucepan of water to the boil. Meanwhile, cut the the leek in 4 lengthways, then thinly slice, wash and drain thoroughly. 2 Warm the oil in a large frying pan over a medium heat. Add the leeks, garlic and a generous pinch of salt, then fry gently for 8-10 minutes, until softened but not coloured. 3 Add the spinach, nutmeg and lemon zest. Leave to wilt while you cook the gnocchi in the boiling water for 3 minutes. Transfer the gnocchi to the pan of vegetables using a slotted spoon, with some of the cooking water. 4 Shake the pan, then remove from the heat and add the cream, parmesan and most of the chives. Fold together gently, adding a splash more cooking water to loosen if needed. Spoon into shallow bowls, scatter with the remaining chives, plenty of extra cheese and some freshly ground black pepper. Per serving 1469kJ/351kcals/14g fat/5.7g saturated fat/ 41g carbs/3.2g sugars/6.5g bre/11g protein/0.7g salt/ 2 of your 5 a day Creamy spinach & leek gnocchi with chives COOK’S TIP Frozen Cooks’ Ingredients Wild Garlic would be delicious in this recipe. It’s only available in selected stores, but if you can get some, use a few tablespoons in place of the chives and garlic, ensuring it’s defrosted and thoroughly cooked before eating. COOK’S TIP Wilt some shredded kale, spring greens or spinach into the sauce too for an extra boost to your veg count.
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