TiramisuTiramisu's history is relatively recent - most sources cite its origin in the 1970s to Treviso.New potatoes, asparagus & prawns
Ray McVinnie's seasonal ideas for simple meals
by Ray McVinne | Cuisine issue #155 | Tuesday, 11 December, 2012
Photo by Kieran Scott Boil small new potatoes until tender then drain. Blanch some asparagus or green beans then drain. Panfry large raw peeled prawns or monkfish, cubed, in a little butter with garlic and lemon zest until just cooked. Add the potatoes, crushed a little, the asparagus or beans and a couple of handfuls of rocket and mix well. Let everything become hot then taste, season and serve with lemon wedges.
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Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.
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