Delicious UK - (05)May 2020

Gnocchiwithpancetta

andpurplesprouting

broccoli,lemon and

sherry

SERVES 2. HANDS-ON TIME 10 MIN

• 400gfreshpotatognocchi


• 200gpurplesproutingbroccoli,
  cutinto4-5cmlengths


• 1 tbspextra-virginolive oil


• 50gslicedpancetta


• 5 tbspmediumsherryor madeira


• Grated zest ½ lemon

1 Bringa panofwatertotheboil,

addthegnocchi,thenbringback

totheboilandcookfor1 minute.

Addthebroccolitothegnocchi

pan,thencookfor2 minutesmore

untilthegnocchiis cookedandthe

broccoliis justtender.Drain,

reserving3 tbspcookingwater.

2 Meanwhile,heattheoilina large

fryingpan.Addthepancettaandfry

overa mediumheatfor2-3minutes

untilgolden.Usinga slottedspoon,

transferthepancettatoa plate,

thenreturnthepantotheheat

andaddthedrainedgnocchiand

broccoli.Increasetheheatand

cookfor2 minutes,tossingtocoat

everythinginthepancettaoil.

3 Addthesherryormadeiratothe

fryingpan,alongwiththereserved

cookingwater.Seasonwithplenty

ofblackpepperanda littlesalt,

thenbubblefor1 minute until the

saucethickens.

4 Choporcrumblethepancetta

andaddhalftothepanofgnocchi

withthelemonzest.Stirwell,

divideamong4 bowlsorplates,

thenscatterwiththe remaining

crispypancetta.

PERSERVING556kcals,20.8gfat

(6.4gsaturated),15.8gprotein,

68gcarbs(5.4g sugars), 1.6g salt,

10.6g fibre

Lambandpeppertopped

flatbreadwithgreenchilli

andcaperdressing

SERVES 2. HANDS-ON TIME 20 MIN

• 2 tbspoliveoil


• 2 romanopeppers,quartered


• 2 x 150gBritish lamb leg steaks,
  fattrimmed


• 1 mildgreenchilli,deseeded, plus
  extratogarnish(optional)


• Handfuleach fresh coriander and
  parsley


• 1 lemon(½zestedandjuiced,
  ½cutintowedgestoserve)


• 1½tbspcapers,rinsed


• 2 flatbreads(ornaans)


• 60g bag mixed salad leaves

1 Heat1 tbspoftheoilina large

non–stickfryingpan,thenfrythe

peppersovera medium-highheat

for5 minutes,stirring.Pushthe

pepperstoonesideofthepan,then

addthesteaksandfryfor2 minutes

oneachsideoruntilcookedtoyour

liking.Removethepanfromthe

heatandleavethelambto rest for

5 minutes,thenslice.

2 Ina minifoodprocessor,whizz

thechilli,herbs,lemonzestand

juicewith1 tbspwaterandthe

remainingoliveoiluntilfairly

smooth(ifyoudon’thavea mini

processor,finelychopthechilli,

herbsandzest,thenwhiskwith

thewaterandoiluntilcombined).

Season,thenstirinhalfthecapers.

3 Warmtheflatbreadsbrieflyina

hotdr ypan,thenservetoppedwith

thesaladleaves,peppersandlamb

(andanypanjuices).Drizzlewiththe

caperdressingandscatterwith

therestofthecaperstoserve.

PERSERVING530kcals,32.3gfat

(9.9gsaturated),34gprotein,

26.7gcarbs(8g sugars), 0.8g salt,

5.8g fibre

Fennel,beetrootand

orangesaladwith

griddledprawns

SERVES 2. HANDS-ON TIME 20 MIN

FOOD

TEAM’S

TIPS

Keepleftoversaladin

a sealedcontainerinthe

fridgeforupto2 days.

Ifyouwanttoincreasethefibre

contentandcaloriesofthemeal,

servethesaladwithwholemeal

bread or cooked brown rice.

• 1 largeorange


• 200gsustainablerawpeeled
  jumboprawns,thawedif frozen


• 1 tbspextra-virginoliveoil


• 1 largefennelbulb(about 300g)


• 1 tspdijonmustard


• 2 tspsherryorwhitewinevinegar


• Largehandfulfreshflatleaf
  parsley,leavesonly


• 150gcookedbeetrootinnatural
  juice (not vinegar), cut into wedges

1 Gratethezestfromhalftheorange

intoa bowl,thenaddtheprawnsand

½tbspoftheoil.Seasonandtossto

coat.Slicethepeelofftheorange,

cutthefleshintodiscs,thenputin

a largebowl,squeezingoverany

juicefromthepeel(discardthepeel).

2 Thinlyslicethefennelandaddto

theorangeslicesalongwiththe

remainingoil,themustardand

vinegar.Season,thentosstogether.

3 Heata non–stickfryingpanovera

medium-highheat,addtheprawns

andcookfor1-2minutesoneachside

untilopaqueandcookedthrough.

4 Mixtheparsleyandbeetrootinto

thelargebowl,thenarrangeona

platterordividebetween2 plates.

Topwiththehotprawns,thenserve.

PERSERVING198kcals,6.5gfat

(0.9gsaturated),17.8gprotein,

17.5gcarbs(16.8g sugars), 1.9g salt,

8.1g fibre

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58 deliciousmagazine.co.uk

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