Jamie - prawn linguine, sicilian shaved fennel salad

method

Ingredients out • Kettle boiled • Food processor (bowl blade & fine slicer) • Large non-stick frying pan, medium-high heat • Large lidded pan, medium heat

START COOKING
Put the bread and peeled garlic into the processor with 1 tablespoon of oil and blitz into breadcrumbs • Toast these in the large frying pan until golden, tossing regularly • Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions • Swap to the fine slicer in your processor and slice the halved fennel, trimmed celery, the top leafy half of the mint and the whole lemon • Tip into a serving bowl and toss with 1 tablespoon of oil and a pinch of salt and pepper

Tip the breadcrumbs into a small bowl and put the pan back on a low heat • Finely chop the chilli and put into the frying pan with the anchovies and a little of their oil, the cinnamon, saffron and prawns, then turn up the heat • Squash in the unpeeled garlic through a garlic crusher, add the passata and bring to the boil

Squeeze the lemon juice into the frying pan, then use tongs to transfer the spaghetti straight into the sauce • Finely grate in the Parmesan, toss to coat, then season to taste • Transfer the pasta to a platter, loosening with a splash of cooking water, if needed, pick over the basil leaves and serve with the breadcrumbs and salad on the side


Recipe from 15 Minute Meals

ingredients

Breadcrumbs
2 slices of rustic bread (60g) 
2 cloves of garlic 
extra virgin olive oil

Pasta
320g dried linguine 
1 fresh red chilli 
4 anchovy fillets 
1 good pinch of ground cinnamon 
1 pinch of saffron
360g raw peeled tiger prawns 
2 cloves of garlic 
500g passata 
1 lemon
30g Parmesan cheese 
a couple of sprigs of fresh basil

Salad
1 bulb of fennel 
½ a celery heart 
1 bunch of fresh mint 
1 lemon

Jamie - fish baps, mushy peas & tartare sauce

method

Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade)

START COOKING
Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat

Pour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid

Put the cornichons, capers, lettuce and yoghurt into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, purée in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges


Recipe from 15 Minute Meals

ingredients

Baps
4 nice soft wholewheat baps
4 large (halved) or 8 small flat-fish fillets (roughly 480g in total), such as plaice, lemon sole, megrim or dab, skin off and pin-boned
1 pinch of cayenne pepper 
½ a mug of plain flour 
olive oil 
25g Parmesan cheese
1 punnet of cress 
1 lemon

Peas
1 medium potato 
500g frozen peas 
½ a bunch of fresh mint

Sauce
6 cornichons 
1 tbsp capers 
1 little gem lettuce 
250g fat-free natural yoghurt 
¼ of a bunch of fresh flat-leaf parsley 
1 lemon