Recipe of the day
Butter thinsThis recipe will make far more mixture than you need, but the dough will keep well in the freezer and you can slice off and bake a batch of biscuits as you require.
Pasta with green beans, scallops & anchovies
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Tuesday, 20 November, 2012
Melt some butter in a large frying pan then lightly panfry scallops (halved if large) until browned. Add blanched halved green beans, anchovy fillets and rocket leaves. Stir-fry until the rocket has wilted and everything is hot then add a splash of white wine and plenty of mint and basil leaves. Toss this mixture with hot al dente fettuccine and serve.
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