Tapas style Crevettes (Jumbo prawns) with Tomato and Lemon

We love a bargain, especially when you find amazing produce in the reduced section of the supermarket. Today was one of those days, hubby came back with a massive bag of cooked crevettes that should have been over £7 reduced to £2, a perfect ingredient for lunch. After shelling them, I was left with at least 20 jumbo prawns to cook, I also had 1/3 of a gluten-free tiger loaf left.

I wanted to cook something that had some sauce to mop up with the crusty bread.

Tip - A quick way to freshen the bread is to pop it in an oven Gas 6 for about 10 minutes, this will warm it through and give it a lovely crust, so I did this once I started cooking the prawns.

Ingredients

4 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 red chilli, deseeded and finely chopped
1/2 tsp smoked paprika
large prawns
juice 1/2 lemon
1 large tomato, finely chopped
1 tbsp fresh chopped parsley
salt and black pepper

Method

In a large frying pan, heat the oil over a medium heat, add the shallots, garlic and chilli and gently fry until soft (about 3 minutes). Add the smoked paprika and prawns, fry stirring often for about 2 minutes, add the lemon juice and tomato, season with freshly ground salt and pepper and continue cooking, frequently stirring (3 mins). Taste and adjust seasoning. Sprinkle over the parsley, stir well and serve with chunks of crusty bread.

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Cauliflower, feta and sweet corn fritters

When you want a veggie lunch and can’t think what to cook, delve in the fridge and see what appears.

Serves 2

Ingredients

1 small tin sweetcorn

2 large cauliflower florets

2 spring onions, finely sliced

1/2 pack feta

1 egg

100g self raising flour 

Milk

Ground black pepper

Olive oil

Method

Put the flour in a bowl, add the egg and milk and whisk until smooth. Chop the cauliflower into small pieces (same size as the sweet corn),  chop the feta into similar sized pieces. Add the sweetcorn, cauliflower, spring onions and feta to the batter, season with pepper (you don't need any salt due to the feta). Mix all the ingredients together.

Heat a frying pan over a medium heat and add enough olive oil to cover the base. Drop large spoonfuls into the pan, spreading slightly. Cook until they start to show the odd bubble and flip over. Cook until golden brown.
You may want to cook one first, and test the seasoning.

I served with a salad and some chilli sauce.

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