cook with the season
Olive|May 2021
How to make the most of May’s best ingredients
ANNA GLOVER

Prawn and watercress stir-fry

A new way with watercress adds peppery notes to this saucy stir fry.

20 MINUTES | SERVES 2 | EASY |

cornflour 1 tsp

light soy sauce 2 tbsp

shaoxing or other rice wine 1 tbsp

chicken stock 4 tbsp made with ½ tsp of chicken powder or bouillon

white pepper a pinch

sesame oil 1 tsp

watercress 150g

vegetable oil 2 tbsp

spring onions 3, sliced, green and white parts separated

ginger thumb-sized piece, cut into matchsticks

garlic 3 cloves, grated or crushed

red chilli 1, sliced

raw peeled prawns 165g

cooked noodles or steamed rice to serve

1 Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.

2 Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble form 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.

PER SERVING 235 kcals | fat 14.1G

saturates 1.4G | carbs 7.3G | sugars 3.6G

fibre 2.3G | protein 18.4G | salt 3.2G

Roast new potatoes with chilli crab salsa

Perfect served as a light lunch with a glass of cold, crisp white wine in the garden.

1 HOUR | SERVES 2 | EASY |

Jersey Royal potatoes 500g, cleaned

rosemary 1 sprig, finely chopped

garlic 2 cloves, bashed

olive oil 2 tbsp

rocket to serve

CRAB SALSA

shallot ½ round, finely chopped

red chilli 1, finely chopped

white crab meat 100g

extra-virgin olive oil 2 tbsp

lime ½, juiced

coriander ½ small bunch, finely chopped

sea salt flakes to taste

1 Heat the oven to 200C/fan 180C/gas 6. Toss together the potatoes, rosemary, garlic and olive oil in a small roasting tin with some seasoning. Roast for 50 minutes-1 hour or until golden-tinged, the skins are lightly wrinkled and tender when pressed.

2 Stir together the salsa ingredients and season. Add a little more oil or lime juice, if you like. Season the potatoes with a little sea salt, and spoon over the salsa in the tin. Serve with a rocket salad in the side of the tin to toss through the tray at the table.

PER SERVING 351 kcals | fat 18G

saturates 2.4G | carbs 30.9G | sugars 1.8G

fibre 3.6G | protein 14.6G | salt 0.4G

Broccoli and mozzarella focaccia

Overcooking broccoli really can be a thing of joy. It becomes soft, squidgy and deeply satisfying in this salty, chewy sarnie. Customise it by adding some fennel salami, olives, capers or a spread of soft cheese or whipped ricotta under the broccoli.

2 HOURS + PROVING | SERVES 4 | EASY

broccoli 1 large or 2 small heads, cut into florets and stem diced

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