This delightful prawn and mango salad is bound to bring a smile to the faces of seafood lovers everywhere!

Those yummy prawns & mango salad

red onion, halved, coarsely chopped

(1/4 cup) tomato paste

garlic cloves, crushed

red chilli, finely chopped

lemon, rind finely grated

ginger

tsp turmeric

tbsp fish sauce

tsp sesame oil

peanut oil oil

green prawns, peeled leaving tails intact, deveined

tsp caster sugar

jasmine

asparagus, woody ends trimmed, halved

snow peas, trimmed, sliced lengthways

mangoes, peeled, thinly sliced

lime juice

Red lentil & sweet potato soup

olive oil

brown onion, finely chopped

orange sweet potato (kumara), peeled, cut into 2cm pieces

(1/2 cup) dried split red lentils

(3 1/2 cups) Massel vegetable liquid stock

zucchini,

Plain savoury biscuits

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Палачинки с кисело мляко

Throw everything for this no-chop chimichurri into a food processor and pulse until finely chopped. Pre-cooked puy lentils will soak up the piquant, herby dressing

Celeriac chimichurri salad

celeriac,

red onions,

green chillies

tbsp rapeseed oil

x 250 grams pouches Puy lentils

rocket

feta, crumbled

flat-leaf parsley, torn

coriander, torn

oregano

tbsp red wine vinegar

garlic,

Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac, onions and chillies onto a large baking tray, drizzle with the rapeseed oil and season. Roast for 30-40 minutes or until charred and cooked through.

Put the roasted chillies (remove the seeds and stalks if you prefer less heat) into the food processor with the parsley, coriander, oregano, vinegar, garlic, seasoning and 100ml of water. Pulse until finely chopped, then tip into a bowl and stir through the olive oil.

Heat the lentils following pack instructions and tip into a large bowl, then add half the rocket and half of the chimichurri, season and mix well.

Spread the remaining rocket over a platter, then top with the lentil mixture. Scatter over the celeriac and onion wedges, crumble over the feta and spoon over the remaining chimichurri.

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Морковена торта

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Лека кокосова торта

Light, delicious, spectacular and delicious. This is Prue Leith's take on a classic salmon in pastry, with spring herbs and mustard. Dish it up piping hot or serve it cold, in slices, for a party or picnic.

Prue Leith's King Charles stamp salmon pie

puff pastry

Scottish salmon fillets, skinned

Step 1

In a small bowl, mix all the herb layer ingredients together; season. Unroll one pastry sheet. Cut out your decorations. (For digits, score them first, then freeze the pastry for 10 minutes – it will be easier to cut them out.) Chill. Wrap and freeze the leftover pastry to use another time.

Step 2

Lay the second pastry sheet on baking parchment on a chopping board. Spread ½ the herb layer in a rectangle in the middle, leaving a 5cm border around the edge. Season the remaining herb mix with more black pepper. Arrange the salmon tightly together in one layer to cover the herb rectangle as evenly as possible. Season with pepper; spoon over the remaining herb mix.

Step 3

Add 1 tbsp water to the egg yolk and whisk. Brush the entire pastry border with the eggwash. Lay the final sheet of pastry over the top. Gently press around the fish to seal and smooth down to remove any air pockets. Trim to straighten up the edges before making semi circular stamp perforations around each edge using a small round cutter or a piping nozzle.

Step 4

Brush the whole pie with eggwash. Place the decorations on top. Brush with eggwash, then chill for 30 minutes. Preheat the oven to 220ºC, gas mark 7; put a baking sheet on the middle rack to heat up. Slide the pie, on its parchment, onto the hot baking sheet; bake for 25 minutes until
golden and the fish is opaque and cooked through.

Make summer entertaining easy with this grown-up take on the classic British pud. Strawberries look and taste great here, but you can use any seasonal berries.

Strawberry & gin Eton mess

tbsp Chase Pink Grapefruit & Pomelo Gin (or any other citrus-flavoured gin)

tbsp icing sugar

strawberries,

300 ml Essential Double Cream

250 g Essential Low Fat Greek Style Yogurt

vanilla bean paste

Cooks' Ingredients Meringue Nest

mint

Mix 2 tbsp gin and 1 tbsp icing sugar in a non-metallic mixing
bowl. Add the strawberries and leave to macerate for 30 minutes. 

In a large mixing bowl, combine the cream, yogurt, vanilla and
remaining 2 tbsp icing sugar. Whisk until thickened. Just before
the cream mixture reaches soft peaks, stir through the remaining
1 tbsp gin. Crumble in the meringue nests and stir together.

Spoon equal amounts of the meringue-cream into 4 glasses or
bowls and top with a layer of the strawberries. Layer up more
meringue-cream and fruit, and scatter with mint leaves to serve.

Celebrate the arrival of summer with this delicious recipe from Chetna Makan, full with an abundance of fresh ingredients and colour. And for dessert what could be better than a simple cream cake plump with British strawberries

Strawberries & cream cake

225 g unsalted butter, softened

225 g self-raising flour

golden caster sugar

eggs

tsp baking powder

tsp vanilla extract

lemons,

Preheat the oven to 170ºC, gas mark 3. Grease and line 2 x 20cm round cake tins. In a large bowl, combine the butter, flour, sugar, eggs, baking powder, vanilla and lemon zest and juice. Use electric beaters to whisk for 2 minutes (you can also use a freestanding mixer). Once the batter is creamy and pale, divide it between the prepared cake tins. Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tins, then carefully remove and transfer to a wire rack to cool completely.

Meanwhile, for the filling, halve all but 5 of the strawberries and put in a pan with the lemon juice and 1 tbsp sugar. Cook over a medium heat until the strawberries are tender (about 5 minutes). Remove the strawberries with a slotted spoon and set aside on a plate. Return the syrup to the heat and gently simmer for a further 4-5 minutes, or until thickened and reduced. Put the strawberries back in the syrup and set aside to cool.

Once the cakes have cooled, put the mascarpone and remaining 3 tbsp sugar in a bowl and beat until smooth. Whisk in the cream and lemon zest until it just forms soft peaks. Finely chop the 5 reserved strawberries and fold them through the cream. Put one cake on a plate or cake stand, spread over ½ the mascarpone cream, then top with ½ the compote. Put the second cake on top, spread over the remaining cream and finish with the compote.

Diana Henry's springy sponge is better than a Victoria if you’re going to fill and decorate it with berries. You could use another flavour of curd – orange or passion fruit – as long as it goes with strawberries

Strawberry & lemon cake

Butter,

225 g caster sugar,

150 g plain flour,

British Blacktail Large Free Range Eggs

unwaxed lemon, finely grated zest

1½ tsp baking powder

Preheat the oven to 180ºC, gas mark 4. Butter 2 x 23cm round cake tins and line the bases with buttered baking parchment. Dust the insides of each tin with caster sugar, then with flour, tipping out the excess. 

Using an electric stand mixer, beat the eggs and sugar until you have a soft, mousse-like mixture. You should be able to see ribbons of batter on the surface of the mixture when you lift the beaters. Add the lemon zest and 75ml hot water, then beat slowly just to combine. Sift together the flour, baking powder and a pinch of salt and, using a large metal spoon, fold this into the batter. Do it gently, so as not to knock out much of the air.  

Divide the batter between the tins and bake for 25 minutes. Don’t open the oven during this time. When ready, the sponges should be golden and risen and coming away from the sides of the tins. Leave them in the tins on a cooling rack for 10 minutes, then turn the cakes out onto the racks. Leave to cool completely, then carefully peel off the paper.

Beat the crème fraîche with a fork to loosen – it’s quite stiff. Beat the double cream in a large bowl with an electric whisk until it holds its shape, then fold in the crème fraîche, lemon zest and icing sugar. 

Step 5

Halve or slice the strawberries, depending on their size, and put them in a bowl with the sugar and lemon juice. Leave to macerate for no more than 10 minutes – any longer and the fruit will become too soft.

Step 6

Combine the cream mixture and lemon curd. Don’t mix it too much – you want to see the lemon curd marbling the cream. Put the bottom sponge for the cake on a serving plate. Spread with ½ the lemon curd cream mixture and put ½ the berries on top. Place the other sponge on top – the right way up – and top with the rest of the cream. Put the rest of the strawberries on top – don’t worry if there are red juices running out of them. That’s part of the charm of this cake.

A hearty dish for brunch, lunch, or dinner. Angela Hartnett serves this recipe for Nick Grimshaw and guest Stephen Merchant on episode 13, season 5 of Dish, the Waitrose podcast. The dish is paired with Le Bijou Rosé de Sophie Valrose. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Smoked mackerel & spinach baked eggs

200 g Essential Peppered Smoked Mackerel

260 g pack Essential Spinach, washed

tbsp Essential Double Cream

Dijon Mustard

Essential Free Range White Eggs

g pack chives (optional)

slice/s wholemeal bread, toasted (optional)

Preheat the oven to 200ºC,
gas mark 6. Remove the skin
and any bones from the
mackerel, then break the fish
into chunks. Wilt the spinach
according to pack instructions.

 Mix the cream with the
mustard. Squeeze the spinach
to remove as much water as
possible, then roughly chop.
Divide between 2 ovenproof
dishes. Add the mackerel,
followed by the cream
mixture, then crack an egg
on top of each one.

Cook on a baking tray for
12-14 minutes. The egg white
should be set but the yolk still
wobbly. Scatter with chives, if
using, and some black pepper
then serve immediately with
toast for dipping, if liked.

This filo pie is perfectly crispy and packed full of flavour. A take on the Greek dish, Spanakopita, it's easy to prepare and works brilliantly with salad, with lunches or dinners.

Spinach, pine nut & feta filo pie

butter

red onion,

spinach leaves, washed

nutmeg

essential Waitrose Free Range Eggs, beaten

feta,

g pine nuts, toasted

pot Waitrose Green Pesto With Basil

270 g Jus-Rol 6 Filo Pastry Sheets

Preheat the oven to 200°C, gas mark 6. Heat half the butter in a large pan, add the onion and cook over a medium heat for 3–4 minutes until softened. Add the spinach and cook until wilted. Remove from the heat and add the nutmeg, then leave to cool.

Stir the eggs, feta and pine nuts into the cooled spinach mixture with the pesto and season. Line a buttered 20 x 30cm oblong, deep baking tin with half the filo sheets, brushing each with a little melted butter and leaving the edges over the sides of the tin. Spoon in the spinach mixture and spread level. Fold over the edges of the filo sheets to cover the filling and brush with butter. Arrange the rest of the filo sheets crumpled over the filling to cover. Brush with any remaining butter.

Bake for 30 minutes until crisp and golden. Serve warm or cold, cut into squares.

The Middle Eastern herb and spice paste chermoula makes a lovely fresh dressing for this high protein dish. Use any remaining paste in marinades and dressings to go with lamb, chicken or fish.

Sea bass with chermoula-dressed chickpeas

sunflower oil

sea bass fillets, skin slashed three times

broccoli

garlic clove, crushed

tbsp extra virgin olive oil

tbsp Cooks’ Ingredients Chermoula paste

400 g can Duchy Organic Chickpeas, drained

Chilli flakes, to serve (optional)

Preheat the oven to 100˚C, gas mark ¼ . Heat 1 tsp sunflower oil in a non-stick frying pan. Season the fish. When the pan is hot, add the fish, skin-side down, and sear for 2½ -3 minutes, until the flesh is opaque almost all the way through and the skin is golden at the edges. Turn over, remove the pan from the heat and leave to cook for a further 1 minute in the residual heat. Transfer the fish to a plate and keep warm in the oven.

Return the pan to a high heat with the remaining 1 tsp oil. Add the broccoli and cook for 3 minutes, until charred in places. Add the garlic, lemon zest and 2 tbsp water. Cover and let steam for 1 minute until the broccoli is just tender.

Mix the lemon juice, olive oil and chermoula paste; season. Transfer the broccoli to a plate. Add the chickpeas to the pan to crisp up for a few minutes. Toss in most of the chermoula dressing, then pile onto plates with the broccoli. Top with the fish and remaining dressing. Sprinkle with chilli flakes, if using. 

Top 13 s recipes from across the web

The most viewed s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Those yummy prawns & mango salad

Red lentil & sweet potato soup

Палачинки с кисело мляко

Celeriac chimichurri salad

Морковена торта

Лека кокосова торта

Prue Leith's King Charles stamp sal...

Strawberry & gin Eton mess

Strawberries & cream cake

Strawberry & lemon cake

Smoked mackerel & spinach baked egg...

Spinach, pine nut & feta filo pie

Sea bass with chermoula-dressed chi...

Top 13 s recipes from across the web

The most viewed s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Those yummy prawns & mango salad

Red lentil & sweet potato soup

Палачинки с кисело мляко

Celeriac chimichurri salad

Морковена торта

Лека кокосова торта

Prue Leith's King Charles stamp sal...

Strawberry & gin Eton mess

Strawberries & cream cake

Strawberry & lemon cake

Smoked mackerel & spinach baked egg...

Spinach, pine nut & feta filo pie

Sea bass with chermoula-dressed chi...

The most viewed s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine