Reinvent last night’s leftovers into easy, exciting lunches for the next few days
recipes AILSA BURT photographs MAJA SMEND
DINNER
Prawn, chorizo & courgette baked rice
SERVES 4 (with leftovers) PREP 20 mins COOK 1 hr EASY
3 tbsp olive oil
100g cooking chorizo, diced
3 courgettes, diced
3 banana shallots, roughly sliced
6 garlic cloves, finely sliced
1 chilli (deseeded if you prefer less
heat), finely chopped
500g cherry tomatoes
400g pack frozen raw king prawns,
defrosted
1 lemon, zested and cut into wedges
400g basmati rice
600ml hot chicken stock
100ml white wine or dry manzanilla
sherry, if you have it
small handful of parsley, roughly
chopped
garlic mayonnaise, to serve
1Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking dish. Add another 1 tbsp of the oil to the pan and cook the courgettes and shallots with a pinch of salt for 15-17 mins, until beginning to brown. Stir in the garlic and chilli and cook for 2 mins until fragrant, then transfer to the baking dish with the tomatoes. Put the prawns in a bowl and coat with the remaining oil and lemon zest, season well and set aside. Heat the oven to 240C/220C fan/gas 9.
2Rinse the rice until the water runs clear. Add to the baking dish and season. Pour over the stock and wine or sherry. Cover with foil and seal well. Bake for 25-30 mins, then remove the foil and scatter the prawns over. Cover again and cook for a further 5 mins until the rice and prawns are cooked and all the liquid has been absorbed. Leave to stand for 5 mins.
3Scatter the parsley over and serve with the lemon wedges and garlic mayo on the side, if you like. Will keep chilled for up to three days.
GOOD TO KNOW low cal • vit c • 2 of 5-a-day PER SERVING (6) 464 kcals • fat 12g • saturates 3g • carbs 60g • sugars 6g • fibre 4g • protein 22g • salt 2.8g
LUNCH OPTION 1
Prawn, sugar snap pea & feta salad
SERVES 2 PREP 15 mins COOK 2 mins EASY
100g sugar snap peas
½ lemon, zested and juiced
2 tsp Dijon mustard
1 tsp honey
2 tbsp olive oil
small handful of parsley, roughly
chopped
60g rocket leaves
50g feta, crumbled
450g leftover rice with prawns
(see p77)
25g toasted flaked almonds
1Remove the tough strings from the sugar snap peas using a peeler. Bring a pan of water to a boil and tip in the peas. Cook for 1 min then drain and run them under cold water, then quickly tip into a bowl of iced water. Set aside while you prepare the rest of the salad.
