Salsa Verde Tuna, Sicilian Tomato & Pasta Salad

This Sunday, I cooked.
I cooked the Salsa Verde Tuna with Sicilian tomato and pasta salad, even though there is so much more to it than the title offers.
Pg. 198 of the "Pasta" section it is.
We had a stray piece of tuna in the freezer so I thought what better way to use it than in a light and flavorful salad with integral pasta and loads and loads of veggies and spices.
The tuna tasted like real men meat, until the oregano and fennel seeds kicked in to give it a whiff of tenderness and individuality.

This is what I came up with:

There are so many ingredients and components in this recipe, it is really vital to either follow Jamie's lead passionately or be really sure of your own way. I sort of went astray. 

Jamie says to cook the pasta first and then make the salsa verde. Well, I first cut my tuna part into nice long fillets, then rubbed them with the salt, pepper, oregano and fennel seeds on both sides. I placed that on a cutting board and set aside. This way the tuna will absorb more flavors by sitting through the process. Next, I dealt with the salad, chopping the tomatoes, rocket, black olives, jarred red peppers and the green chili. I put all that into a bowl which I set by the tuna. Then I went to the Salsa Verde, putting the top part of the fresh parsley, lemon juice, garlic, capers, olive oil, mustard and aceto balsamic (with which I replaced white wine vinegar, whatever you prefer). I couldn't find the fresh mint in my nearby market or at my supermarket, so I opted for fresh marjoram, about 7 leaves. I blitzed that for about 2 minutes, and when it came out it was rather clumpy so I loosened it with 2 tablespoons of water and left it as it was. 

This is when I finally dealt with the pasta. A couple of weeks ago when I was grocery shopping for another one of the recipes I did, the Barilla Integrale Lumaconi Rigati was on sale, and seeing this recipe and making it a goal to do it, I bought it. I saved it till now, when I emptied the whole 500g of it for the four of us. I was positive they were the very same ones Jamie used, but they weren't, he used the Perline. 

Anyways, I cooked that for about 10 minutes as the packaging says, make sure to check it on any pasta you are using, because it may differ. And don't forget to salten the water or else it will be really bland. When that was nearly done (since we know that pasta cooks longer than the tuna, and I didn't want to reheat my pasta), I took out my gril, put 2 tablespoons of olive oil on and when it was heated, I placed my 8 tuna pieces on. Jamie says its ideal if they are pink on the inside, but since I like my meat well done, I may have kept it till it was dark brown. Not burnt though! So that took about 4 minutes on medium heat. While that was frying, I tossed my pasta with the tomato and half the salsa verde, poured on a platter and placed the rest of my ingredients. 

Note: I should've mixed the rocket in when I was mixing the tomato and pasta. 

By this time my tuna was done so I placed half of it over the pasta and voila! 

P.S. Shave over some Parmesan while it is still hot.

To achieve this meal, you will need: 

Ingredients out * Kettle boiled * Large lidded pan, high heat * Food processor (bowl blade) * Large frying pan, medium heat * 

Serves 4, 651 calories

Ingredients

Pasta&tuna

320g dried pasta shells

8 black olives 8(stone in)

400g ripe mixed-color tomatoes

4 jarred red peppers

70g rocket

4 x 120g yellowfin tuna steaks

1 tsp dried oregano 

1 tsp fennel seeds

olive oil

1 fresh red chili

20g Parmesan cheese 

1 lemon 

Salsa verde 

1 big bunch of fresh mint 

1 big bunch of fresh flat-leaf parsley 

1 lemon

2 anchovy fillets (I skipped this)

2 tsp capers (drained)

1 clove of garlic

4 tbsp extra virgin olive oil 

1 heaped tsp Dijon mustard

1 tbsp white wine vinegar 

Start cooking 

Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Rip the top leafy half of the mint and parsley into the processor, squeeze in the lemon juice, add all the other salsa verde ingredients (peel the garlic) and blitz until fine, then season to taste, loosen with 2 tablespoons of water and set aside.

Squash the olives (discarding the stones), randomly cut up the tomatoes and peppers, and put them all into a large bowl, then roughly chop and pile the rocket on top. Rub the tuna with salt, pepper, the oregano and fennel seeds, then drizzle with 1 tablespoon of olive oil, put into the frying pan and cook for 1 1/2 minutes on each side, ideally so that the tuna's blushing in the middle. 

Drain the pasta, reserving a cupful of the starchy cooking water, then add to the tomato bowl, toss with half of the salsa verde, loosening with a splash of cooking water if needed, then pour onto a nice platter. Put the tuna on top, spoon over the remaining salsa verde, scatter with the finely sliced red chili, then shave over a little Parmesan with a speed-peeler and serve with lemon wedges. 

Note: recipe was taken directly out of the cookbook, my version is stated above. 

Bon Appétit! 

Happy Cow Burgers, Old-School Coleslaw & Corn on the Cob (minus the Corn on the Cob)

As far as I have looked into this book, I have to say this is the recipe that appealed to me the most.        Pg. 222, first recipe of the Veggie section.
Since March, when I started the revolution in my diet, I have a smaller and smaller attraction to meat - I would always chose veggies over a steak. So this was right up my alley. It is something very concrete so to say, and very fun to eat too. Everyone loved it, even my traditional dad and grandma were impressed and said it was the best recipe up until now, with which I agree wholeheartedly.
This is what I came up with:

There are so many components in this meal, so it is hard to decide where to start first. The recipe involves corn, but quite frankly corn is really an excess here. I love it to death and would pick it any day, but in this meal, besides all these other gorgeous veggies, its really just a waste of money and time so I skipped that part. 

...and went straight for the homerun! - the burgers. What you do is blend the coriander stalks, mixed beans, broad beans, seasoning and flour, and whiz until fine and combined, until you can form it into a patty. Don't whiz for too long so that it becomes really rare and liquidly so that you cannot form it and  fry it, that's the only thing. Then you take your patty mixture out, flop it onto a flour dusted board and form the patties. Two things: I formed 8 little patties instead of 4 large ones just because the little breads I made 

were too small for the gigantic patties, and I would also rather have two small ones than one big burger for lunch.  Other VERY IMPORTANT thing is not to drown your patty in the flour because when you put it on the oil, the floured parts will burn very quickly, leaving your mixture inside still raw. 

And yes, I have learned that the hard way. 

It says to pour two tablespoons of olive oil in the pan and press down the burgers. Two things again: don't overcrowd the pan or else the temperature will drop and your meal will be ruined, the second thing is that oil can catch on fire quickly, so don't take endless time. 

Get a large pan with high edges so that it retains heat and cooks your burger on the top too, not for all of it to just flow out. When the burgers are done, put them on some paper to remove the excess oil and leave to cool for a sec while you prepare the side dishes. This includes slicing the tomatoes, lettuce, pickles/gherkins, feta and whatever else you desire and like with your burgers (ex. cheese). 

Jamie put this step as last and I actually did this first, which is the coleslaw. You need to grate half the red and white cabbage and onion and put into the bowl you will dress it in. Here is where I stopped and created the burgers. The dressing includes yoghurt, mustard and lemon juice, which I used much more of than Jamie suggested. He says 4 tbsp of yoghurt and 1 tsp of mustard and I used double for the same amount of cabbage, even though my halves were huge. I dressed this right before frying the burgers, for them to be hot when served and served immediately. 

My process: cutting the coleslaw - creating the burgers - dressing the salad - frying the burgers.   

There are so many amazing ways of dressing up these burgers, and the three pictures above are just a serving suggestion of my choice. The flavors, oh boy! The bean burger, the feta cheese, the homemade bap, the unique coleslaw. Bite of this, bite of that, and I was in vegetarian heaven. 

This is the vegetarian burger totally reinvented. Perfect for when friends come over, to be busy with their hands, kids. So filling and so diverse, perfect for any season because all of the ingredients are on hand and it is a huge crowd pleaser. For this you will need:

Ingredients out * Kettle boiled * Oven at 130C/250F/gas 1/2 * Large lidded pan, medium heat * Food processor (bowl blade & coarse grater) * Large frying pan, medium-high heat

Serves 4, 619 calories

Ingredients

• 
  
• Corn
• 4 corn on the cob
• 1 tsp extra virgin olive oil
• 1 lime
• 1 pinch of cayenne pepper
• 
  
• Burgers
• 1 big bunch of fresh coriander
• 1 x 400g tin of mixed beans
• 200g frozen broad beans
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 lemon
• 1 heaped tbsp plain flour, plus extra for dusting
• olive oil
• 2 large ripe tomatoes
• 1 little gem lettuce
• 4 gherkins
• 75g feta cheese
• 4 burger baps
• tomato ketchup, to serve
• 
  
• Slaw
• ½ a small white and red cabbage (roughly 200g of each)
• ½ a red onion
• 4 heaped tbsp fat-free natural yoghurt
• 1 heaped tsp wholegrain mustard
• 
  
• Start cooking 
• 
  

Put the corn into the pan and cover with boiling water and the lid. Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.

Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a fish slice and flipping them when golden. Slice the tomatoes, lettuce and gherkins on a nice serving board and crumble the feta on one side. Put the baps into the oven.

Swap to the grater in the processor, then grate the cabbages and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon, then toss well and season to taste. Drain the corn, place on a platter, drizzle with the extra virgin olive oil and lime juice, and sprinkle with a pinch of salt and the cayenne. Get the buns out of the oven, cut them in half, dollop with ketchup, add the burgers, and let everyone build their own.

Note: the recipe was taken directly out of the cookbook, my version is explained above.

Bon Appétit! 

Squash Soup, Sagey Chestnut Dumplings

My mom's birthday is just two days away from Halloween, and inspired by the typical festivities, I knew I had to make a squash soup soon. The weekend after that was my dad's birthday, and the recipe I made for him can be seen in the previous post, which also means another week was to go by without my squash soup. I was getting very anxious about doing this recipe, because when I think of it, I think Halloween, which was rapidly being forgotten, and I saw no point in doing it during the Christmas season.  So when Saturday rolled around, I was all into it. My nearby market had just the right squash and chestnuts, half of which proved rotten though so I had to buy them twice. This was the result:

Firstly I had to see what the squash was like and what good ol' Jamie was talking about when he said to cut the neck off, trim away the stalky end and then quarter, not peel and keep the seed end for another day. Then I cut this heap in the processor with the spring onions, rosemary leaves, chili, stock cube and carrots all at once. Then I added this to a large casserole pan with a tin of chickpeas and their water. The water was just at boiling point in my heater thingy (kettle haha) so I added that too to speed up the process of cooking. 

That was to cook for a long time, so I started the chestnut dumplings. I blitzed the pre-cooked chestnuts (since you can't buy vac-packed ones in Croatia) with the flour, stock cube and a pinch of pepper in the processor, and once it was like a paste, I started adding 100ml of water, bit by bit. This made it come into a firm ball of dough. I wet my hands a bit to make it not stick, and transferred it on a flour dusted board. Now, Jamie's dumplings are pretty huge, since he split his dough into two sausage shapes. That was a little too large for me, so I split the dough into four instead of two sausage shapes, and cut that. I also kind of formed them into little sausages, played around, that's why mine don't look like Jamie's when he directly cut and cooked. I plopped all of them into a pan with boiling water and let them simmer on medium heat for 6 minutes exactly, after I tried them of course. I set them into a drainer and let them dry. This is when I took hold of the pancetta and roasted it on some olive oil with sage leaves. I like it very crispy so that is what I let happen, and then turned off the heat and popped the dumplings in the pancetta pan to sort of soak up the pancetta oils and flavorings. I left that as it was and tended to the soup which was done far before, I only turned the heat off and put it away. Now I blitzed it with a stick blender until it was totally smooth, and all the veggies fell apart right away since they're all of the soft kind if cooked through. It was still very hot, so I didn't need to reheat anything, which meant I could arrange it right away, take the pictures, and enjoy!

This recipe choice was also backed up by a squash soup I had not long ago, at "Seosko Domaćinstvo Kezele", a rural family owned restaurant with all natural produce from their own fields and all. Fall was just starting and they had squash soup on the menu which I was very eager to try for the first time and loved it! The one in this recipe wasn't my favorite, I'll be honest and say the other one was better, but my mom loved it and no one else was there to eat it so I was happy. A spoonful with some crispy pancetta and a dumpling or two was perfectly fine. 

Also, you're supposed to grate nutmeg over the dumplings, but my grandma threw it away, thinking it was trash. Moral of the story:... I can't phrase this without being politically incorrect.

 For the fall months this recipe is more than perfect, it warms the tummy with a combination of all typical fall foods, which brings a smile to any face.

To try it out, you will need:

Ingredients out * Kettle boiled * Food processor (bowl blade) * Large lidded casserole pan, medium heat * Large lidded pan, high heat * Stick blender

Serves 4, 484 calories

Ingredients

Soup
1 bunch of spring onions
a few springs of fresh rosemary
1 fresh red chili
1 chicken stock cube
olive oil
1 medium butternut squash (neck end only)
3 carrots
1 x 400g tin of chickepeas

Dumplings
100g vac-packed chestnuts
100g of self-raising flour, plus extra for dusting
1 chicken stock cube
8 rashers of smoked pancetta
10 fresh sage leaves
1 whole nutmeg, for grating
optional: 30g Cheddar cheese

Start cooking 
Trim the spring onions and blitz in the processor with the rosemary leaves, chili and stock cube until fine, then put into the casserole pan with 1 tablespoon of oil. Cut the neck off the squash, trimming away the stalky end, then carefully quarter (don't peel, and keep the seed end for another day). Blitz the squash in the processor with the trimmed carrots until finely chopped. Add to the casserole pan with teh chickpeas, their water, and 1 litre of boiling water. Cover the lid and cook on high. Refill and boil the kettle.

Blitz the chestnuts, flour, stock cube and a pinch of pepper in the processo. Start adding 100ml of cold water, a splash at a time, until it just comes together as a ball of firm dough. Split the dough in half and roll each piece into a sausage shape on a flour dusted surface, then cut into 2cm chunks. Fill the large pan with boiling water, add the dumplings, cover with the lid and simmer on a medium heat for 6 minutes, or until fluffy.

Blitz the soup with the stick blender until lovely and smooth, then season to taste and simmer until ready to serve. Put the pancetta into a deep roasting tray on high heat with 1 tablespoon of oil. When it starts to crisp up, add the sage leaves. Scoop out the fluffy dumplings with a slotted spoon, toss in the tray of crispy pancetta and sage, then finely grate over half the nutmeg and serve with a grating of Cheddar, if you like.

Note: This is the recipe straight from the cookbook, for my version and alternations look above.

Bon Appétit! 

Pork Steaks, Hungarian Pepper Sauce and Rice

Next, it was my dad's birthday. 
He grew up on more traditional meals even though he experienced a renaissance in his nutrition since he met my mom, so I wanted to honor that kid in him.
I knew it had to be something meat related, but I couldn't decide what. I always overlooked the Pork Steaks, Hungarian Pepper Sauce and Rice, not even considering it as an option. Then I started thinking outside of the box. 

I started by simply preparing the meat, cutting it into the sizes I would later grill, and leaving that aside on a big platter. 
Then I turned to the actual recipe, and its course - I worked on the sauce. I prepared all the vegetables as explained and then put in a casserole pan, seasoned and left it to cook on only 2 tablespoons of oil. Towards the end of that, I prepared the rice, which is pretty easy to do, I mean it does all the work by itself after you add the water, stirring regularly. Then I went back to my veggies, to which I was supposed to add 700g of passata which is a gigantic bottle if you've ever seen it, so I added bit by bit, and came to the conclusion that only 600g is enough, if you don't want your veggies swimming in tomato sauce. I brought that to a boil and then set aside on the stove to keep warm. The rice was done by now so I drained that and left it in its pot as well to retain heat, and prepared the grill pan. 
I had double the size of the pork medallions, so I grilled them in two turns. I like my meat very well done, very charred and that's exactly what I did with these. It took about 10 minutes for each turn, on medium/high heat. I also sprinkled it with salt, pepper, ground coriander and leafy tops of the fennel, which the meat very nicely soaked up. By this time the sauce was rather lukewarm so I reheated that while I arranged the meal as close to Jamie's as possible. There are also obviously two servings of rice, so we can say I doubled the whole recipe, except for the sauce. And from that, there was left-over rice and two medallions of meat. 
Finally, the rocket is supposed to be dressed with lemon and salt in the bag, but since I'm not a very big lemon fan, I just placed the rocket around and drizzled with yoghurt, just like the recipe says. 

I have to say that as barely meat-loving person, the meat was incredible! Jamie incorporated all the right spices for pork, and by doing his trick of beating the spices into the meat before placing on the grill works superbly. It was so lean and gentle, no strange fatty parts or veins, but I guess that depends on the meat your butcher supplies you with. It fit perfectly with the sauce-covered rice, I dare say the meal would be lacking without it!

But my favorite part must've been the sauce. All the different vegetables and their tastes were bound together by this overwhelming tomato taste of the passata. It was sweet and salty at the same time, every bite was different. It was truly a surprise. Also the recipe calls for an apple, which I am seeing more and more in salty recipes. Only one is called for here, so the taste isn't overwhelming, but when you do come across it, you definitely remember it.

A perfect recipe for a more important lunch/dinner and the colder months, I definitely recommend it!

pg.94, under Pork

Ingredients out * Kettle boiled * Food processor (thick slicer) * Large casserole pan, medium heat * Medium lidded pan, medium heat * Griddle pan, high heat 

Serves 4, 685 calories

Ingredients:

Sauce

2 mixed-color peppers
1 red onion
1 carrot
1 bulb of fennel
1 eating apple
olive oil
2 tsp sweet smoked paprika, plus extra to serve
4–5 fresh bay leaves
4 cloves of garlic
2 tbsp balsamic vinegar
700g passata

Pork
500g pork fillet 1 tsp ground coriander

To serve
1 mug (300g) of 10-minute wholegrain or basmati rice
70g rocket

1 lemon
4 tbsp fat-free natural yoghurt

Start cooking 

Deseed the peppers, Peel and halve the onion, trim the carrot, Trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, Add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly. 

Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a good pinch of salt, Cover and stir occasionally. Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred. 

Add the balsamic and passata to the peppers, Season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice. 

Note: The listed recipe is exactly copied fromt the cookbook, "Jamie's 15 Minute Meals", if you want to see my process of cooking it, read above, this is just a frame.

Bon Appétit!

Grilled Cajun Prawns, Sweet Potato Mash & Holy Trinity Veg

Unlike Julie who supposedly posted every other day, I seem to do it a little farther apart....or a lot.
Which I am very sorry about and am here to change it, but with all the schoolwork I barely have time to cook, let alone post (I am so prioritizing the cooking though!).
Besides that, I had a lot of problems with my blog host site, which I am very happy to announce are all solved thanks to my mom's graphic designer. Now I am totally on "first-name basis" both with the site, the photos and text. So prepare for an avalanche of recipes!

XY days late, I am here to present a marine specialty from pg.120 in the Fish section, the Grilled Cajun Prawns, Sweet Potato & Holy Trinity Veg.
It was my mom's birthday at the end of October (whoops, gave myself away there) so I partly made the meal in her honor, since she loves prawns there wasn't much to ponder on.

I must admit how most of these meals are very summery, refreshing and light ones which may not be the best choices for the upcoming cold Croatian winter months since everyone here seems to be using the excuse: "during the winter, heavier meals must be eaten because the body needs more nutrients and fat to keep warm". However I deem these very beneficial for my diet as a student since they really do boost my metabolism and fill my body with very nutritionally good substances. But I must admit I will choose more filling meals in the future, for the sake of my eternally dissatisfied family.

This was only my second recipe and upon looking back I can remember the constant confusion and needed assistance backed by enthusiasm and excitement. Oh how I have grown :'). Back to the recipe.
I am a big lover of prawns, they are probably my favorite seafood, probably because my mom used to make her famous prawn dish every single Sunday which drove me suicidal but also started this love. Of course I want to try every prawn recipe in the cookbook, but this one just blew me away. I haven't realized this until I have actually sat down after an hours and a half hard work (yes, and hour and a half, not fifteen minutes, Jamie!) and tried this gorgeousness. The lovely grilled veg with specifically chosen spices to really enhance the flavors were divine when combined with the sweet potato. I haven't ever really consciously eaten sweet potato, and so this came as a delightful surprise. No one would expect, or at least no one who grew up with traditional cuisine, for such a typical (salty) vegetable to taste so good in such a sweet combination. When the prawns mixed with the three, it was like dessert in my mouth. But in a good way of course, because everyone looks forward to a second helping of dessert. This is what I came up with:  

As for the process, it actually is quite simple and demands fewer products and processes than many of the other recipes. I firstly washed the sweet potatoes with the skin on, and then very roughly cut it just to fit in the pan. Then I cooked them by covering them with water and a pinch of salt, boiling the kettle and pouring that in too, just to make the process faster (Jamie's 15 Minutes!). While that was cooking away, I dealt with the vegetables. This step is supposed to come last, but if I tended to the prawns at this point, they would either burn or totally cool down till lunchtime, so I would recommend this way. I took my trusty red grill pan out and laid out the sweetcorn, two different colored peppers, spring onions, and half the chili. I just seasoned it with salt and pepper and moved it every couple of seconds until nicely charred, not burnt! The potatoes were done somewhere at this time, so I took 'em out, peeled them (and the skin comes of beautifully after staying in boiling water, with one swipe), and mashed them. I set the potatoes aside and tended the prawns, which I popped in the same grill pan and sprinkled Cajun seasoning and the garlic. I didn't have fresh thyme so I used dried thyme, and I'm also not a huge fan of lemon in meals, so I left that out, but I'm sure it would taste accordingly. I kept mine on for about 5 minutes on each side and then took them off. I really went to really fast re-heat the mashed potatoes, and this time added the shredded cheese which melted beautifully but when I tried it, it was sort of bland. So I went to the spice cabinet, and found this spice my mom bought a million years ago from a spice shop in Amsterdam (oh, all the spices I could find there). For anyone Dutch that is interested, it is called "Patat Kruiden" and you can find it on Kinkerstraat 142 in Amsterdam, The Netherlands. This just gave the potatoes and even sweeter taste, very oriental. When everything was hot and ready, I hurried with the pictures and dug in! 

For anyone who wants to try it, which I highly recommend, the recipe is as follows:

*Ingredients out *Kettle boiled *Oven grill on high *Food processor (thick slicer) *Large lidded pan, high heat *Large frying pan, medium heat

Serves 4, 396 calories

Ingredients

Mash
800g sweet potatoes

40g Cheddar cheese

Prawns
16 large raw shell on tiger prawns
3 cloves of garlic
1 1/2 tablespoons Cajun seasoning
1 tablespoon olive oil
1/2 a bunch of fresh thyme
1 lemon

Vegetables
1 green pepper
1 red pepper
2 sticks of celery

5 spring onions
1/2 a fresh red chili 
1 big handful of sweetcorn (cheated on that one a bit!)
1 teaspoon sweet smoked paprika

Start cooking

Wash the sweet potatoes and slice in the processor. Put into the lidded pan with a pinch of salt, then cover with boiling water and the lid. Put the prawns into a roasting tray, squash over the unpeeled garlic through a garlic crusher, then toss with the Cajun seasoning, olive oil and the thyme sprigs. Spread out in a single layer and pop on a high heat for a couple of minutes to crisp the bottoms of the prawns up, then place under the grill until the tops are sizzling, golden and crispy.

Deseed and roughly chop the capsicums and put into the frying pan with 1 tablespoon of oil. Trim and slice the celery, spring onions and chilli, and add to the pan along with the corn and paprika. Season with salt and pepper and keep things moving.

When cooked through, drain the sweet potatoes in a colander. Return to the pan and mash well. Grate in the cheese, mix well and season to taste. Scatter the veg  over the mash and serve with the crispy prawns and lemon wedges.

Bon appétit!