Asian recipes

Green salad of green and Tigarella tomatoes

Asian-style pork with mushrooms and lettuce

10 minutes

Baby marrow frites with skordalia and olives

5 minutes

Chicken recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Carrot recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Christmas recipes

Roast turkey with pear stuffing and roast potatoes

3 hours

Cheat recipes

Cheat’s paella

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

15 ml olive oil
1 onion, cut into thin wedges
4 cloves garlic, chopped
3 tomatoes, chopped
1 t turmeric
1 t smoked paprika
300 g rice
1 litre chicken stock
1 packet frozen, peeled prawns
3 chicken breasts, sliced into quarters
150 g frozen peas
Sea salt and freshly ground black pepper, to taste
1 squeeze lemon juice

Method

Heat the oil in a deep frying pan and cook the onions until soft , about 5 minutes. Add the garlic and tomato and simmer for 5 minutes.

Add the tumeric, paprika and rice. Pour in the stock, bring to the boil and then simmer for 10 minutes. Stir occasionally until rice is nearly cooked.

Add the prawns and chicken and cook for 5 minutes. Add the peas and heat through. Season and squeeze over a little lemon juice. Serve hot.

Cooks note: If you like, use mussels or calamari instead of prawns or just the chicken.

TASTE'S TAKE

This is Abigail's favourite quick paella to make at home, but if you're short on time or ingredients, try her traditional paella. Also read up on Abigail's 5 essential tips to keep in mind when making a paella.

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Asian-style pork with mushrooms and lettuce

Angelhair pasta with mussels

Baby marrow frites with skordalia and olives

Chicken koftas in spicy curry with roast potatoes

Moroccan carrot salad

Grilled bread with Serrano ham and olive oil-fried eggs

Roast turkey with pear stuffing and roast potatoes

Cheat’s paella

Cheat’s paella

Ingredients

Method