Good taste

FOL­LOW THESE RECIPES TO CRE­ATE DE­LI­CIOUS MEALS AT HOME

Closer (UK) - - Food & Drink - For more recipes, visit www.wa­ter­cress.co.uk

YOU DON’T NEED MEAT TO MAKE A MEAL OF IT... WA­TER­CRESS AND PEA RISOTTO serves 4

1tbsp olive oil

1 onion, finely chopped

1 clove gar­lic, chopped

400g risotto rice

150ml dry white wine

750ml hot veg­etable stock

150g frozen peas / tsp freshly

12 grated nut­meg

100g pack wa­ter­cress, roughly chopped

25g freshly grated Ital­ian-style hard cheese

STEP 1 Heat the oil in a large pan, add the onion and sauté for 4 mins un­til soft. Add gar­lic and rice and cook for another minute. STEP 2 Add the wine and keep stir­ring for 2-3 mins un­til most of the liq­uid has been ab­sorbed. Add a la­dle of the stock and cook for 2-3 mins, gen­tly stir­ring to prevent stick­ing, un­til the liq­uid has been ab­sorbed. Re­peat un­til you have just a lit­tle stock left and the rice is al­most ten­der. STEP 3 Add the re­main­ing stock, peas and nut­meg. Cook un­til the rice is soft and creamy. Re­move from the heat. STEP 4 Add the wa­ter­cress and cheese and sea­son to taste.

VE­GAN TWIST

Swap the cheese for a sprin­kling of toasted pine nuts.

serves 4-6

● 2tsp cumin seeds

● 2tsp co­rian­der seeds

● 1tbsp sweet pa­prika

● 2tbsp pul biber chilli flakes (avail­able on­line) ● 500g good qual­ity sausages

● 3tbsp gar­lic oil

● 2 large par­boiled un­peeled pota­toes, cut into 1cm-thick slices

● 1 large red and green pep­per, de­seeded and cut length­ways into 2.5cm-thick strips

● 2 large red onions, cut into 8 quar­ters

● 200g Greek yo­ghurt & chilli sauce to serve

SABRINA GHAYOUR’S SPICY SAUSAGE BAKE

STEP 1 Heat a fry­ing pan over a medium-high heat. Add the cumin and co­rian­der seeds and dry-toast for 1 min. Us­ing a pes­tle and mor­tar, crush the seeds roughly. Trans­fer to a bowl and com­bine with the pa­prika and chilli flakes.

STEP 2 Fry the sausages on a high heat un­til they start to brown. Cut each one into 3 slices and set aside.

STEP 3 Pre­heat the oven to its high­est tem­per­a­ture. Line a bak­ing tray and brush with 1tbsp oil, then add the potato slices and sea­son with salt, pep­per and 1/3 of the spice mix. Distribute the sausages, pep­pers and onions in the tray. Driz­zle over the re­main­ing oil and bake for 16–18 mins.

STEP 4 Serve with yo­ghurt, chilli sauce and spice mix. From Feasts by Sabrina Ghayour (Mitchell Bea­z­ley, £20)

● Award-win­ning chef Sabrina says: “This dish goes well with fried or scram­bled eggs. I also love serv­ing it with sriracha chilli sauce.”

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