052_YRS_431_1 COOKERY DPS_lowres

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Thai lettuce wraps
Makes: 12 Takes: 30min
Cost per
lettuce
wrap: 59p
n 1 small red onion, thinly sliced
n 1 red chilli, sliced
n Juice of 2 limes
n Pinch of salt
n 1tbsp coconut oil
n 700g chestnut or shitake mushrooms,
finely chopped
n 150g cooked whole chestnuts, chopped
n 1tbsp fresh root ginger, grated
n 2 large garlic cloves, grated
n 3tbsp soy sauce
n 2tsp brown sugar
n 12 round lettuce leaves
n ¼ cucumber, sliced
n Small handful of fresh coriander,
roughly chopped
n 2tbsp salted peanuts, roughly chopped
n Small handful of fresh mint, roughly torn
1 Place the red onion, chilli and half the lime
juice in a small bowl. Add a generous pinch of
salt, mix well and set aside.
2 Heat the oil in a large frying pan or wok
over a high heat. Stir-fry the mushrooms, in
two batches, for 5min per batch or until the
mushrooms are golden and tender. Return all
the mushroom to the pan, add the chestnuts
and stir-fry for 2min.
3 Add the ginger, garlic, soy sauce and brown
sugar. Stir-fry for 1min. Stir in the remaining
lime juice. Taste and add more soy sauce, sugar
or lime juice if needed, according to your taste.
4 Spoon the mushroom mixture into the
lettuce leaves. Add the cucumber and spoon
over the red onion and chilli mixture. Scatter
over the herbs and peanuts, then serve
immediately.
Swap
waste
for
taste!
Rescue wilted salad leaves and
herbs by turning them into
something delicious
CHORIZO, CHEESE & WATERCRESS TOASTIE
Serves: 4 Takes: 20min
n Splash of olive oil
n 200g cooking chorizo,
thickly sliced at an angle
n 8 slices of sourdough bread
(not too thick)
n 3tbsp salted butter,
softened
n 200g Gruyere, sliced
n 200g Cheddar, sliced
n ½ red onion, thinly sliced
n 85g watercress
1 Place a large frying pan over a high
heat and add the olive oil. Fry the chorizo
for 2-3min, turning frequently with tongs
to prevent burning. Drain the chorizo on
kitchen towel.
2 Butter the bread on one side (note: this
buttered side must remain on the outside
when you build your sandwiches to
create a lovely crunchy crust).
3 Divide the chorizo, cheese, onion and
watercress equally between four bread
slices, then sandwich with the remaining
Cost per
serving:
£2.42
COOK’S
TIP
Try spreading the
unbuttered sides of
the sourdough with a
little chutney before
adding the other
ingredients in Step 3.
bread slices, keeping the buttered sides
facing out.
4 Place a clean, dry frying pan on
a medium heat. Carefully add the
sandwiches and cook for 4min on
each side, pressing down with a spatula
to ensure the cheese melts. Manage
the heat carefully so the outside
doesn’t burn.
5 Remove the sandwiches from the pan
and serve immediately with some more
watercress on the side, if liked.
Seared lamb with salsa verde & pickled onions
Serves: 2 Takes: 30min (plus standing & resting)
n 2 lamb steaks
n Olive oil, for coating
n Salt and freshly ground black
pepper
n Freshly chopped flat-leaf
parsley and lemon wedges,
to garnish (optional)
For the pickled onions
n 100ml vinegar (see
Cook’s Tip)
n 1tbsp brown sugar
n 1tsp salt
n 1 red onion, thinly sliced
For the salsa verde
n 45g mixed salad leaves
n Large handful of fresh mint
n 1 garlic clove, roughly
chopped
n 20g capers, drained and
rinsed
n 1tsp Dijon mustard
n 6tbsp olive oil
n 2tbsp vinegar (see Cook’s Tip)
1 For the pickled onions, combine
the vinegar, sugar and salt in a small saucepan.
Bring to a simmer, stirring to dissolve the sugar
and salt. Place the onions in a heatproof bowl or
jar. Pour over the vinegar mixture, ensuring the
onions are covered. Leave to stand for 30min.
2 Meanwhile, make the salsa verde. Place the
salad leaves, mint, garlic and capers in a small
food processor. Pulse until finely chopped. Stir in
the mustard, olive oil and vinegar.
Season with salt and pepper.
Set aside.
3 Heat a griddle pan over a
high heat. Coat the lamb steaks
in oil and season with salt and
pepper. Griddle for 3min on
each side or until cooked to
your liking. Rest for 5min.
4 Slice the steak and top with
the salsa verde and pickled
onions. Serve garnished with
the parsley and lemon wedges,
if using.
Cost per
serving:
£2.46
COOK’S
TIP
Use whatever
vinegar you
have in your
cupboard
– cider, white
wine and red
wine vinegar all
work well.
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EDITED BY: LUCY BLACKWELL & HAYLEY MERRICK. ALL PRICES ARE APPROXIMATE. PHOTOS: STOCKFOOD/CHORIZO, CHEESE & WATERCRESS TOASTIE IMAGE & RECIPE COURTESY OF WATERCRESS.CO.UK
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