CLEVER COOKS

Grab five ingredients for dinner dazzlers!

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THAI PRAWN & PUMPKIN SOUP

SERVES 4 PREP 15 MINS COOK 55 MINS

• 1kg butternut pumpkin, seeded, peeled, cut into chunks

• ½ cup red curry paste

• 2 cups chicken stock

• 2 x 400ml cans coconut milk

• 500g green prawns, peeled, deveined, leaving tails on

1 Preheat oven to 200°C. Line a roasting pan.

2 Arrange pumpkin in pan. Drizzle or spray with oil and season to taste. Bake 35-40 mins until golden and tender.

3 Transfer pumpkin to a large saucepan with curry paste. Cook on medium, stirring, 1-2 mins, until fragrant.

4 Pour in stock and coconut milk. Bring to boil. Reduce heat to low and simmer 10 mins.

5 Remove from heat. Process until smooth. Return to heat. Add prawns. Cook, stirring, 2-3 mins, until prawns just cooked.

6 Top with sliced red chilli and green onion (optional).

CREAMY CHICKEN & BROCCOLINI PASTA

SERVES 4 PREP 10 MINS COOK 15 MINS

• 375g fettuccine

• 2 bunches broccolini, chopped

• 125g halved cherry tomatoes

• ½ barbecue chicken, shredded

• 300ml tub cream

1 In a large saucepan of boiling salted water, cook fettuccine following packet directions.

2 Add broccolini to the boiling pasta for final 2 mins cooking time. Drain, reserving ½ cup cooking water.