Closer (UK)

Good taste

FOLLOW THESE RECIPES TO CREATE DELICIOUS MEALS AT HOME

- 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)

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