Roasted herby mushrooms
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Prawn & tomato stew with gremolata topping
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g new potato
- 2 tbsp olive oil
- 1 large onionsliced
- 4 celerysticks, cut into pieces
- 2 garlic cloveschopped
- 2 anchovyfillets, chopped
- pinch chilli flakes
- 400g can chopped tomato
- 250ml white wine
- 200ml vegetable stock
- 400g raw king prawnpeeled
- zest and juice 1 lemon
- 1 tsp salted baby caperrinsed
- large handful parsleychopped
- toasted breadto serve
Nutrition: per serving
- kcal308low
- fat7g
- saturates1g
- carbs29g
- sugars10g
- fibre5g
- protein22g
- salt1glow
Method
step 1
Put the potatoes in a saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.
step 2
Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.
