CARRY ON GLAMP­ING

Rus­tles up an easy al fresco feast

Evening Standard - West End Final Extra - ES Magazine - - Food - Edited by Lotte Jeffs

The eco­nomic down­turn did won­ders for camp­ing in the UK. With the rise of the stay­ca­tion, the per­cep­tion of camp­site hol­i­days shifted from damp drudgery to a cel­e­bra­tion of the Great Bri­tish out­doors. This fishy one-pot dish is my ode to hol­i­day­ing in Bri­tain, as I head off to The Big Feas­t­i­val in the Cotswolds this week­end. Not only can ev­ery­thing be bunged into one pot on a camp stove, but I’ve of­fered a ‘glamp­ing’ op­tion with the ad­di­tion of a pinch of saf­fron, some her­itage toma­toes and the catch of the day. 10 prawns, peeled 1 x 400g tin but­ter beans, drained 1 x 400g tin kid­ney beans, drained 1 lemon, cut into wedges Chop the spring onions into rounds. Heat 2 tbsp of the oil in a large lid­ded saucepan. Add the gar­lic and the green part of the onions and cook un­til soft­ened but not coloured. Add the tinned toma­toes, some sea salt, a pinch of sugar, the saf­fron (if us­ing), pa­prika and bal­samic vine­gar. Sim­mer for 5 min­utes, then pour into a sep­a­rate bowl and wipe the pan clean.

In the mean­time, cut the her­itage toma­toes into bite-sized pieces. Add the white part of the spring onions and the basil, torn into small bits. Sea­son and set aside.

Heat the re­main­ing oil in the pan un­til hot. Sea­son the gurnard fil­lets and the prawns and sear for about 1 minute on each side un­til coloured and then re­turn the tomato sauce to the pan along with all the beans. Bring to a sim­mer for about 2 min­utes with the lid on. Stir in the her­itage toma­toes and check the sea­son­ing. Serve with a lit­tle ex­tra basil on top and the lemon wedges.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.