Weekend WARMERS

After a busy week, rediscover the joy of sharing wonderful plates of food

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Buttery prawn, lemon & rosé pasta

SERVES 4

Zest and juice of 1 lemon

1 tsp smoked paprika

2 garlic cloves, crushed

Salt and freshly ground black pepper, to season

500g prawns, thawed, deveined, tails off

500g dried pasta of your choice (bowtie used here)

50g butter

Dash of extra virgin olive oil

1 onion, finely chopped

½ cup rosé wine

1½ cups chicken stock

Small bunch Italian parsley

½ cup green olives

Grated Parmesan, crushed chilli flakes (optional), to serve

1 Combine lemon zest, paprika, garlic, salt and pepper in a medium bowl. Add prawns and toss to coat.

2 Cook pasta according to packet instructions.

3 In a large frying pan, melt butter and olive oil over medium-high heat (see tips). Add prawns and cook for 2-3 minutes, stirring occasionally, or until pink. Using a slotted spoon, transfer prawns to a plate.

4 To make the sauce, add onion and a splash of oil to the same frying pan. Season with salt and pepper. Cook over medium heat for 4-5 minutes, stirring occasionally, or until onion is soft. Add wine and cook for a minute, allowing alcohol to evaporate (see tips).

5 Add stock and bring to the boil. Lower heat and simmer for 8-10 minutes.

6 Stir in cooked prawns, any juices from the plate, parsley, lemon juice and season.

7 Top with olives, a good drizzle of oil, Parmesan and chilli flakes, if using.

Garden patch lasagne with black sesame & pistachio crunch

SERVES 6