Archives for posts with tag: quick

Based on this recipe.

cost: £3-4 serves: 2
a good pre-game (or hangover) meal, as asparagus contains two chemicals that boost your body’s ability to metabolize alcohol

add some crumbled, crispy bacon if you need something stronger

2 servings of linguine
olive oil
2 T butter
1 bunch asparagus
3 medium chestnut mushrooms
1 clove garlic, minced
parmesan or other hard cheese (optional)

Chop the mushrooms and spread over a baking tray. Snap the woody bottoms off the asparagus stalks and discard. Snap the stalks into 1 inch pieces and spread over the baking tray. Drizzle over with olive oil, a pinch of salt, black pepper, garlic, and a sprinkle of sage. Put under a grill for about 10 minutes or until the asparagus tips just start to crisp and the mushrooms are cooked.

Cook the linguine, drain, and stir in butter. Plate up and top generously with the grilled asparagus and mushrooms. Serve with a little grated parmesan on top and add a few more cracks of pepper if you wish.


Based on the classic Niçoise Salad

cost: £4 serves: 1
a truly elegant working-night supper, and a great way to use up some leftover bits

1 fillet of River Cobbler
3 cloves of garlic, minced
1/4 C + extra olive oil
a handful of green beans
1 egg, boiled
a few olives
a handful of samphire
a few slices of tomato or cherry tomatoes
half a lemon
cracked black pepper
1 t honey

Put the fillet of cobbler and green beans on a baking tray. Drizzle over with olive oil and place under a hot grill for 7 minutes. Mix about 1 t of olive oil with 2 finely minced cloves of garlic. Take out the cobbler, flip over, and spread over with the garlic and oil and sprinkle with a little salt. Grill for an additional 7 minutes or until moistly flaky.

Mix together 1/4 C olive oil, the juice of half a lemon, honey, the remaining garlic, a pinch of salt, and black pepper into a dressing. Cut the egg into quarters. Arrange the fish and everything else on a plate and drizzle over with the dressing.