Perfect summer lunch
Broccoli head washed and cut up, use dome of the stalk too
2 leeks, peeled, clean and sliced
2 garlic cloves, chopped
Bag of young spinach, washed
Pepper
Bouillon 1 tbsp mixed with boiling water enough to cover the veg
Sweat the prepared veg (not the Spinach) in a pan for 5 mins, add the stock. Cook with the lid on the pan for about 15 mins, dont over cook.
Add the spinach and pepper too taste.
Liquidise and serve with a drizzle of chilli oil.
Prawn and Crab Cocktail.
Large cooked prawns, peeled
Pot of white crab meat (or ad much as you’d like!)
Mayo and ketchup, dash of Tabasco mixed to make a Mary rose sauce
Chopped Dill and squeeze of lime
Baby Gem lettuce, shedded
Put the prawns and crab into a bowl and mix with the prepared MR sauce
Arrange the baby gem in your ramekin or glass bowl and then serve the prawn mix on top with a sprinkle of dill, lime juice and chilli flakes if desired.
Easy and delicious!
Serve with either bread or sourdough crackers!
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Author:
Anna Park
