Zhoug-marinated prawn orzo

Give pasta and prawns a kick with a spicy Yemeni-style sauce.

SERVES 4 PREP 10 mins plus at least 15 mins marinating COOK 15 mins EASY

300g raw king prawns, peeled

4 tbsp Belazu Zhoug

1½ tbsp olive oil

5 sun-dried tomatoes in olive oil, chopped, plus

2 tbsp oil from the jar

2 garlic cloves, crushed

250g orzo

1 lemon, zested large pinch of chilli flakes (optional) 800ml vegetable stock small bunch of parsley, finely chopped (optional)

1 Tip the prawns, Belazu Zhoug and the olive oil into a bowl. Toss to combine, then chill for 15 mins or up to 2 hrs.

2 After at least 15 mins, heat 2 tbsp oil from the sun-dried tomatoes in a frying pan over a medium heat. Add the sun-dried tomatoes and garlic, and fry for 2 mins, then stir in the orzo, lemon zest, chilli flakes (if using) and stock. Bring to a simmer and cook for 8-10 mins, stirring often until the orzo is tender.

3 Meanwhile, heat a frying pan over a medium heat and cook the prawns with any leftover marinade for 2-3 mins until the prawns turn pink. Season, then spoon the prawns and any pan juices over the orzo and sprinkle with the parsley, if using.

GOOD TO KNOW low cal

PER SERVING 452 kcals • fat 16g • saturates 2g •

carbs 51g • sugars 4g • fibre 4g • protein 24g •

salt 1.4g

STORECUPBOARD SPOTLIGHT

Belazu Zhoug is a punchy sauce with chillies, coriander and parsley. Slather a whole chicken in it and roast before shredding the meat to stuff into pittas, or spoon it over hummus for added oomph.

Pair chilli-spiked harissa with umami-rich mayonnaise for a midweek pick-me-up.

SERVES 4 PREP 10 mins COOK 1 hr EASY

4 large potatoes (around 900g), cut into thick wedges

2-3 tbsp Belazu Smoked Chilli Harissa (depending on how much spice you prefer)

2 tbsp tomato purée

2 tsp sherry vinegar, plus a splash

4 thyme sprigs (optional)

1 tsp dried oregano

2 tbsp olive oil

8 skin-on, bone-in chicken thighs

3 garlic cloves, unpeeled

3 anchovy fillets, finely chopped

150g mayonnaise

1 Tip the potato wedges into a large saucepan and cover with cold water, then season with salt. Bring to the boil over a medium heat, then drain and leave to steam-dry in a colander. 2 Heat the oven to 200C/180C fan/ gas 6. Mix the Belazu Smoked Chilli Harissa, tomato purée, vinegar, thyme (if using), oregano and olive oil together in a large bowl and season well. Tip this into a large roasting tin along with the chicken thighs, cooled potatoes and whole garlic cloves, then toss together with your hands to coat everything in the harissa mixture. Arrange the potatoes in the bottom of the tin and nestle the chicken thighs on top. Roast for 50-60 mins until the potatoes are tender and the chicken thighs are crisp and cooked through. 3 Meanwhile, mash the anchovies on a board using the back of a knife to make a paste. Scrape into a bowl and combine with the mayo and a splash of vinegar. Season.

4 Remove the roasting tin from the oven. Squeeze the garlic from its skins onto a board, mash and mix into the mayonnaise. Serve the chicken and potatoes straight from the tin with the mayo on the side for dipping.

PER SERVING 704 kcals • fat 50g •

saturates 7g • carbs 40g • sugars 5g

• fibre 5g • protein 27g • salt 0.9g

STORECUPBOARD SPOTLIGHT

Belazu Smoked Chilli Harissa is a handy ingredient for adding depth of flavour. Stir it into tomato sauce for pasta, spoon it over crispy fried eggs or swirl it into yogurt for a spicy, creamy sauce to go with rice dishes or roasted vegetables.

This dish is perfect for those nights when you crave comfort but don’t have the energy to cook – the oven does most of the effort for you here. Silky, nutty tahini pairs well with the peppers and tomatoes.

SERVES 2 PREP 10 mins COOK 50 mins EASY V

400g can cherry tomatoes

2 tbsp unsalted butter

3 garlic cloves

½ tsp smoked paprika

3 roasted red peppers from a jar, drained and cut into strips

150g long pasta (bucatini or tagliatelle work well)

1 tbsp Belazu Tahini small bunch of parsley, finely chopped (optional)

1 Heat the oven to 200C/180C fan/ gas 6. Tip the tomatoes, butter, garlic, smoked paprika and 1/2 tsp sugar into a ceramic roasting dish and stir together to combine. Lay the strips of roasted red peppers on top of the mixture and bake for 50 mins-1 hr, or until the peppers and tomatoes are golden and just about bursting.

2 Bring a pan of lightly salted water to the boil and cook the pasta following pack instructions. Drain, reserving a ladleful of the cooking water. Toss the cooked pasta with the Belazu Tahini and a splash of the reserved water, then stir through the roasted pepper sauce. Season and serve with the parsley sprinkled on top, if you like.

GOOD TO KNOW vit c • 3 of 5-a-day

PER SERVING 473 kcals • fat 20g • saturates 9g •

carbs 56g • sugars 8g • fibre 5g • protein 15g • salt 0.1g

STORECUPBOARD SPOTLIGHT

Belazu Tahini complements both sweet and savoury dishes. Try spreading it on toast and topping with sliced bananas and a drizzle of honey, or swirl it into porridge and scatter with some chopped dates.

If you don’t have cavolo nero, swap it out for any hardy green vegetable.

SERVES 2 PREP 10 mins COOK 15 mins EASY

2 tbsp olive oil

1 large sirloin steak (around 400g)

2 rosemary sprigs

2 garlic cloves, sliced

400g can cannellini beans, drained and rinsed

125g cavolo nero, tough stalks removed, shredded

300ml chicken stock

½ tsp red wine vinegar

2 tbsp Belazu Traditional Genovese Pesto

15g parmesan, shaved

1 Drizzle half the oil over a shallow dish, then season well with salt and black pepper. Put the steak in the dish and massage in the seasoned oil to coat. Heat a high-sided frying pan over a high heat until hot, then add the steak and the rosemary. Cook the steak for 2-4 mins on each side, depending on how done you like it. Transfer to a plate using tongs. Leave to rest for 10 mins.

2 Add the remaining oil and garlic to the pan and reduce the heat to medium. Cook for 2 mins until the garlic is golden, then add the beans, cavolo nero, stock and vinegar. Bring to a simmer and cook for 4-5 mins, then add half the Belazu Traditional Genovese Pesto and any steak resting juices. Slice the steak into strips against the grain.

3 Top the beans with the steak, remaining pesto and parmesan.

GOOD TO KNOW folate • fibre • vit c • iron •

2 of 5-a-day

PER SERVING 706 kcals • fat 42g • saturates 13g •

carbs 21g • sugars 3g • fibre 11g • protein 57g

• salt 2g

STORECUPBOARD SPOTLIGHT

Not just for pasta, Belazu Traditional Genovese Pesto can be enjoyed in sandwiches, stirred into mayonnaise for a quick dressing or drizzled over grilled vegetables or fish with a squeeze of lemon. Add a little to soups, stews and salads, or mix through canned beans for an easy, speedy and delicious lunch.