In a jam jar combine 2 teaspoons Mayonnaise, 2 teaspoons Ketchup, 1 teaspoon chopped red chilli, salt and pepper to taste.
Add in, a spoonful or two at a time, 200g cooked, peeled, cold-water prawns, stirring thoroughly with each addition to spread the sauce.
Serve on crisp lettuce or use as a sandwich filling. 191 calories.
A variation on the theme of this classic dish based on what spices I had in stock (when did Safeways close BTW?).
Add 1 tablespoon of oil into a largish heavy pan, add ½ teaspoon hot chilli powder, 1 teaspoon each of cumin seeds, coriander seeds, turmeric and ground ginger, 2 teaspoons each of garum masala and chopped red chillies, and 3 cloves of garlic. Gently heat, stirring occasionally to prevent catching, until strong smells emanate form the pan and the contents are forming a paste. One at a time introduce 150g chopped mushrooms, 2 chopped medium tomatoes, a bag of fresh leaf spinach cooking each one down then add 2 large tins of new potatoes in water drained, with the larger ones chopped in half. Pour in half a pint of water and gently simmer for 10-15 minutes.
Makes two large portions, 445 Calories each.
In a food processor whiz up 400g lamb's liver, 250g lamb mince, 2 small heads of roast garlic, 1/2 a tube of anchovy paste, 1 bunch of spring onions and a good grind of black or mixed pepper.
Combine the mix from the food processor with 750g of lamb mince and 150g of breadcrumbs, shape into balls and put in the fridge for 30 minutes to an hour. Cut three large onions in half reserve one half and quarter the other five, place them in a roasting tin with some oil into an oven pre-heated to 180oC, after twenty minutes place the faggots on the onions and cook for 40 minutes.
In the meantime, blend 500ml of lamb stock, 50g of pea shoots and 28g of fresh mint to make a risotto with the reserved onion half, 200g Arborio rice, 150ml of vermouth, 60g of parmesan cheese and some butter & olive oil.
Chop 500g of back bacon and place in a lightly oiled lasagne dish or Pyrex roaster, put this in the oven and turn it on to 180° C. Peel and slice to varying thickness 1Kg of Maris Piper or similar potatoes and bring them to the boil in a saucepan of water, meanwhile slice and soften 1 large leek. When the potatoes have been simmering for 5 minutes, drain them and leave them to steam. Gently warm 600ml of double cream in a saucepan and drop in 500g of ricotta cheese and season well; as this slowly melts (don't worry if this isn't a perfect process, some of the cheese being left un-melted is fine) wizz up 150g of breadcrumbs, 150g of grated mature cheddar and 5g grated parmesan. Pull the dish of bacon from the oven and pour off any excess water (if there is too much of this consider a new brand of bacon) and mix in the leek, then layer over first 225g of washed spinach then the potatoes, pour over the cream and cheese mix then sprinkle over the breadcrumb mix. Bake in the oven until the topping is golden brown on top the sauce is bubbling up from underneath.
Variations: use white fish fillets instead of the bacon (will need to be watch much more carefully while you complete the remaining steps) or just use more leeks plus some peppers and courgettes for a vegetarian alternative.
Gently heat enough butter and oil to cover the bottom of a good solid pan. Very finely dice the onion and garlic and slowly start them sweating. Finely slice the mushrooms and add them to the pan and put on a lid. Keep an eye on the pan while you do everything else for the meal, agitating occasionally and for a minimum of 15 minutes if you are doing something real quick. While resting the meat, take off the heat and stir in first the brandy then the cream and finally the cheese and mustard. Season to taste (I tend to a little salt and quite a bit of pepper, most from my black pepper mill set to cause, some from the bill with a mix of Bristol 5 pepper blend and dried chilli flakes). Return to a gentle heat to warm the sauce back through and melt the cheese.
