Rosemary & anchovy lamb steaks
Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste
Summer vegetable ragout
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 10 ripe tomatoes
- 8 tbsp olive oil
- 4 garlic clovescrushed
- 4 carrotscut into batons
- 6 thymesprigs
- 4 bay leaves
- 300ml white wine
- 1kg frozen petits pois
- 3 bunches spring onionssliced
- 2 x 280g jars artichoke heartsdrained
Nutrition: per serving
- kcal220
- fat14g
- saturates2g
- carbs16g
- sugars10g
- fibre7g
- protein6g
- salt0.59glow
Method
step 1
Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
step 2
Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
