King prawns, butterflied and basted in lemon and butter

10–15 minutes

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Chicken broth with summer greens

10 minutes

Chicken broth with summer greens

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 litre good-quality chicken stock
1 x 170 g asparagus spears, packet
200 g Tenderstem broccoli
70 g mangetout
2 x 170 g prawn dim sum, packs
4 roast free-range chicken breasts, sliced
4 spring onions, thinly sliced

Method

Warm the chicken stock in a large saucepan over a medium to high heat.

Thinly slice the asparagus, broccoli and mangetout and add to the stock, along with the dim sum. Poach for 3 minutes, then remove from the heat.

Add the sliced roast chicken breasts and the shredded spring onions. Ladle into soup bowls and serve.

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King prawns, butterflied and basted in lemon and butter

Seafood laksa

Nasi Goreng

Prawn, coconut and green mango ceviche with mojo cilantro

Asian slaw with steamed prawns

Grilled prawns with chillies and coriander

Fiery paprika and garlic quick-fried prawns

Prawn and clementine salad

Tom yum goong

Prawn and hake pilau

Garlicky prawns with apple salad

Chicken broth with summer greens

Chicken broth with summer greens

Ingredients

Method