LOW-COST RECIPES
Use up kitchen cupboard ingredients for home cooking with maximum flavour and minimum cost with recipes from chef Rosie Sykes’ new book
TILDE’S MAGIC WRAP
Serves 2
■ 2 eggs
■ 1 tsp soy sauce, plus extra to season
■ 1 tbsp water
■ Salt and black pepper, to taste
■ Light olive oil
■ 10g butter
■ 2 flour tor tillas
■ 2 spring onions, finely sliced
■ 80g bean sprouts
■ ½ carrot, cut into ribbons
■ 50g sustainable frozen cooked North Atlantic prawns
■ Lime juice, to taste
■ Chilli oil, to taste
■ Coriander, few sprigs
1 Whisk the eggs with the soy sauce, water and salt and pepper. Heat the oil in a medium frying pan over a medium heat, add half the butter and pour in half the egg mixture. Leave the egg to set just over half way on the base, until about 60 per cent set.
2 Drop 1 tortilla on top of the egg mix and leave to cook through. Remove to a plate, egg-side up, and repeat the process with the remaining wrap. Keep the first one warm, covered with a clean tea towel.
3 When both are ready, top the magic wraps by laying on spring onions, bean sprouts, carrot and prawns down one side of the eggy flatbread, then season to taste with soy sauce, lime juice, chilli oil, salt and pepper. Finish with coriander, then roll the whole thing up.
● If I have any bean sprouts left over, I like to pickle them to extend their life, then use to pep-up salads and sandwiches. To make the pickle, cut the vegetables into equal bite-size pieces and sprinkle with salt. Meanwhile, heat enough light vinegar, such as rice vinegar, to completely cover the vegetables, plus sugar to taste. Add aromatics such as coriander seeds or star anise, if you like. Once simmered for a few mins, pack the vegetables into a sterilised jar and pour over the liquid. Once cold, seal and store in the fridge for up to 2 weeks.
CAULIFLOWER FARFALLE
Serves 4
■ 1 cauliflower, 400g, with outer leaves, broken into bite-size florets
■ 2 red onions, cut into eighths
■ ½ lemon, cut into tiny pieces, skin included
■ Chilli flakes, pinch
■ 1½ tbsp light olive oil
■ Sea salt and black pepper
■ 400g far falle pasta
For the dressing:
■ 75g walnuts
■ 2 garlic cloves, chopped
■ Flat-leaf parsley, handful
■ 80ml light olive oil
■ ½ lemon, juice
■ 50g Parmesan or pecorino, grated
1 Preheat the oven to 220°C, gas mark 7. Heat a large oven tray at the same time. Spread the walnuts out over a separate baking tray and toast in the warming oven until light golden brown. Remove, leave to cool and rub to get rid of any loose skin. S
