Delicious UK - (05)May 2020

• 150gfrozenpeas


• 175gchargrilledartichokes
  inoil,drained and roughly
  chopped


• Finelygratedzest1 lemon,plus
  thelemon,quarteredtoserve


• 30gvegetarianhardcheese
  (useparmesanorsimilarif you’re
  not vegetarian), finely grated

YOU’LLALSONEED...

• 1.5litrehob-safe roasting tin
  (see tip)

1 Heattheovento170°C/150°Cfan/

gas3½.Puttheoilandbutterin

theroastingtin,putthetinonthe

hobovera mediumheat,thenstir

intheonion,celery,carrotand

a pinchofsalt.Fryfor5 minutes,

thenstirintheradishes,chopped

asparagusstalksandrice. Cook for

a fewminutesmore.

2 Addthewineandallbut50mlof

thestock,thenbakeintheovenfor

40 minutes,stirringintheasparagus

tips,frozenpeas,artichokesand

lemonzestafter 30 minutes.

3 Stirintheremainingstockandthe

gratedcheese,thenservewiththe

lemonquartersforsqueezing.

PERSERVING550kcals,17.1gfat

(7.1gsaturated),12.9gprotein,

69.3gcarbs(6.8g sugars), 1.9g salt,

7. 5 g f ib r e

No-stirbakedrisotto

withradishes,asparagus

andartichokes

SERVES4.HANDS-ONTIME 15 MIN,

OVEN TIME 40 MIN

FOOD

TEAM’S

TIP

Ifyoudon’thavea hob-safe

roastingtin,dostep1 in

a fryingpan,thentransfer

theingredientstoa roastingtin or

baking dish and continue.

• 1 tbspoliveoil


• 25gbutter


• 1 onion,chopped


• 1 celerystick,chopped


• 1 smallcarrot,chopped


• 150gmixedradishes,chopped


• 125gfineasparagus,stems finely
  chopped,tipsleftwhole


• 270garboriorisottorice


• 200mldrywhitewine


• 1 litrefreshchickenstock(or use
  a stock pot or stock cube)

lUsea deeper-sidedtinfordishesthat

containliquidorareself-saucing, say the

delicious.foodteam.

l“Ifit’sa dishyouwanttofinishonthe

hob,thetinhastobeabletotake direct

heat,” says Diana Henry.

l“Lookforroundedcornersforeasy

cleaninganda traywithhandles,soyou

cansafelytransferit,”saysSueQuinn.

lRukminiIyerrecommendstheflattish

enameltinsfromJohnLewis:“Perfect

dimensions for easy cooking.”pt

WHAT MAKES A GOOD ROASTING TIN?

THINKINGOFINVESTINGIN GOOD KIT? HERE ARE A FEW TIPS FROM

THE ONE-PAN EXPERTS

delicious. recipesto

revolutionise your time

Saganaki-stylebaked

prawnsandfeta

SERVES4.HANDS-ONTIME 15 MIN,

OVEN TIME 50 MIN

KNOW-

HOW

Pulbiber(oraleppopepper)

isTurkishchilliflakeswith

a deepflavourbutmild

heat.BuyfromWaitrose or online at

souschef.co.uk.

Barrel-agedfetaisstoredforat

least3 monthsinwoodenbarrels.

Thecheesematureswithhelpfrom

bacteriaandyeastsinthewood,

givingthefetaa creamytexture and

rounded but punchy taste.

• 3 tbspoliveoil


• 1 redonion,chopped


• 1 largeaubergine, cut into
  3cmchunks


• 2 x 200gpacksbaby
  courgettes,slicedhorizontally
  (oruse2 regularcourgettes)


• 4 springonions,chopped


• 2 fatgarliccloves,crushed


• 5cmpiecefreshginger


• ½tsppulbiberchilliflakes(see
  Know-how)orregularchilli
  flakes,ora pinchofpaprika


• 2 x 400gtinscherrytomatoes


• 350gjarkalamataolives(orany
  olives),pittedanddrained


• 1 tspdriedoregano


• 20gpackfreshdill,chopped


• 4 freshmintsprigs,leavespicked
  andchopped(reservea few
  smallerleavestogarnish)


• 2 x 200gpackssustainable, large
  rawpeeledprawns


• 200gbarrel-agedfeta(see
  Know-how)orregularfeta


• 1-2tbsppomegranatemolasses
  (widelyavailablefrom most
  supermarkets)


• 1 lemon,cutinto wedges to serve
  (optional)

EASYSWAPS
Swapthe
asparagusfor
broccolisliced
intolengthsor
fine green beans.