This simple pasta dish with king prawns, garlic, lemon and parsley makes a speedy weeknight seafood supper
- 200g linguine
- 2-3 fat garlic clove, finely chopped
- 50g butter
- 175g pack raw shelled king prawn, de-veined and split in half lengthways
- finely grated zest 1 lemon, then cut the lemon into wedges
- small pack parsley, chopped
MethodMeanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
- 1 garlic bulb, broken into cloves, unpeeled
- 4 tbsp extra-virgin olive oil, plus extra for drizzling
- 3 onions, finely sliced
- 2 tbsp fresh thyme leaves
- 12 slices pancetta
- 400g linguine
- 200g firm goat's cheese
- handful chopped parsley, to serve
- Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.
- In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.
- 175g linguine
- 2 tsp olive oil
- 1 garlic clove, finely sliced
- 100ml white wine
- 2 tbsp reduced-fat crème fraîche
- juice ½ lemon (or to taste)
- 2 handfuls (150g) raw peeled prawns
- small bunch chives, finely chopped
- Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
- Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
- 10 garlic cloves, crushed
- 100g butter
- zest 2 lemons, juice of ½
- 2 thyme sprigs, leaves picked
- 1 whole chicken (about 1.8kg/4lb)
- 50ml olive oil
- 4 onions, quartered
- 85g dried mushroom
- 3 bay leaves
- 2 tbsp white wine
- small bunch parsley, leaves chopped
- Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
- Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
- Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
- Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
- Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.