Crispy sardines with fried red onions

25 minutes

Warm roasted chicken livers on chicory-and-potato salad

15 to 20 minutes

Duck recipes

Warm duck shreds on marinated strawberries

10 minutes

Pasta with stir-fried lamb and tomato

20 minutes

Pan-fried salmon steaks with cucumber-and-dill salsa

30 minutes

Black-eyed bean and mango salad

Chickpea recipes

Chickpea, tomato and chorizo salad

Lentils, seared tuna and rocket salad

5 minutes

Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Prawns with Chilean salsa verde

5 to 10 minutes

Prawns with Chilean salsa verde

By Phillippa Cheifitz

Serves 4 to 6 as a starter or 3 to 4 as a main course

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 to 10 minutes

Ingredients

800 g large black tiger prawns, deveined and butterflied
Olive oil

For the Chilean salsa verde

125 ml chopped fresh flat-leaf parsley
125 ml chopped fresh coriander
30 ml chopped onion
2 cloves garlic, crushed
30 ml olive oil
2.5-5 ml chilli paste
Sea salt and ground black pepper, to taste

Method

Oil the prawns and arrange, flesh side up, on a grill pan.
Slide the prawns under a hot grill until they are opaque, starting to char and just cooked.
For the salsa, mix together all the ingredients. Serve with hot prawns and crusty bread.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Crispy sardines with fried red onions

Warm roasted chicken livers on chicory-and-potato salad

Warm duck shreds on marinated strawberries

Spicy stuffed calamari

Greek-salad toasties

Pasta with stir-fried lamb and tomato

Pan-fried salmon steaks with cucumber-and-dill salsa

Black-eyed bean and mango salad

Chickpea, tomato and chorizo salad

Lentils, seared tuna and rocket salad

Tortilla with spicy avocado and sweet-pepper filling

Prawns with Chilean salsa verde

Prawns with Chilean salsa verde

Ingredients

Method