Thai prawn cakes with dipping sauce and rocket salad
Tasted and approved by Paul Docherty, Chef Scholarship
400g sustainable king prawns, fresh or frozen
Large bunch fresh coriander
Zest and juice 2 limes
15g fresh ginger, grated
4 tbsp Thai fish sauce
4 spring onions, finely sliced
1 medium free-range egg, lightly beaten
100g fresh breadcrumbs
3 tbsp sweet chilli sauce
Vegetable oil for frying
Rocket to serve (optional)
Put 300g of the prawns in a food processor with half the coriander, the lime zest, ginger, 1 tbsp of the fish sauce, most of the spring onions, the beaten egg and breadcrumbs. Season well, then pulse until the mix comes together. Chop the rest of the prawns quite finely, then stir into the mixture. Shape into 12 patties, put on a plate and chill for 15 minutes.
Meanwhile, mix the remaining 3 tbsp fish sauce with the lime juice and sweet chilli sauce, then add the remaining sliced spring onion. Heat 1cm oil in a large frying pan, then fry the prawn cakes for 3-4 minutes on each side until golden and cooked through.
Toss the remaining coriander with half the dressing (and, if you like, rocket). Serve the cakes and the leaves with the remaining dressing for dipping
Gnocchi gratin with broccoli and spinach
Tasted and approved by Ted Lindsay, Chef Scholarship
1 tbsp olive oil
1 onion, finely chopped
2 heaped tbsp plain flour
280g light cream cheese
1 small broccoli head, cut into small florets
600g ready-made gnocchi
30g grated parmesan or vegetarian alternative
Heat the oil in a large saucepan and fry the onion over a medium heat for 5 minutes or until it starts to soften. Add the flour and fry for a minute more before gradually whisking in the milk. Bring to a simmer, stirring constantly until the sauce thickens and bubbles, then reduce the heat and stir in the cream cheese. Turn off the heat.
Heat the grill to medium-high. Boil a large saucepan of water. Put the kale in a colander and pour over a kettle of boiling water. Drain, refresh with cold water, then squeeze out as much water as possible. Add the gnocchi and broccoli to the boiling water and simmer for 4-5 minutes, then drain and pat dry. Stir the veg and gnocchi into the sauce, then pour into a 1.5 litre baking dish. Sprinkle over the grated cheese and grill for 15 minutes or until golden.
Easy lamb tagine
Tasted and approved by Debbie Relfe, Personal Assistant
400g lamb leg steaks
2 tbsp olive oil
2 garlic cloves
2 tsp ground coriander
2 tsp cumin
1 tsp ground ginger
Pinch of cinnamon
400g can chopped tomatoes
200ml chicken stock
100g pitted prunes
1 tbsp ground almonds
A handful chopped fresh coriander
Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with couscous.