Recipe of the day

Preserved lemon & fennel saladPreserved lemon & fennel saladA great accompaniment to fish cakes, or pork or veal schnitzel, this delicious salad is also quick to prepare (just allow time to soak the fennel)

New potatoes, asparagus & prawns

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Tuesday, 11 December, 2012
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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