There’s something extremely satisfying about a whole meal in a bowl, and the delicate use of aromatics in this soup keeps it light and refreshing.
Linguine with prawns, fried breadcrumbs, parsley and lemon recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
30 May 2021 ⢠6:00am
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The breadcrumbs allow you to make the prawns go further here. Apart from seasoning, the most important thing you have to do is blot the prawns with kitchen paper. Wet prawns will steam rather than fry and you wonât get any little golden specks on them. Feel free to add vegetables to this â peas, French beans, sliced artichoke hearts or asparagus tips.
Prep time: 5 minutes |
100g breadcrumbs
3 tbsp chopped parsley
METHOD
Heat the butter and 2 tablespoons of the oil in a frying pan, and add the breadcrumbs. Fry, stirring every so often, over a medium-high heat until theyâre golden and slightly toasted.
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Credit: Haarala Hamilton and Valerie Berry
American food writer Emily Nunn was spending the pandemic shut up in her house in Virginia. Things were gloomy. She was short of work and on her own a lot. But every day brought a surge of joy as she surveyed the fruit and vegetables she’d picked up in her neighbourhood: the peaches, tomatoes, muscadine grapes, blackberries, golden raspberries and both crisp and soft leaves.
Prawns and white beans with gremolata breadcrumbs recipe
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Prep time:Â 10 minutes |Â
Cooking time:Â 1 hour
SERVES
1 tsp fennel seeds
200ml white wine
320g shelled raw prawns
2 garlic cloves, finely chopped
1 small bunch parsley, finely chopped
Zest of a lemon
METHOD
Set a large frying pan with a lid over a low-medium heat with a good glug of oil. Fry the shallots with a pinch of salt for three minutes, then add the garlic and cook for a further two minutes. Add the fennel seeds and cherry tomatoes, put the lid on and cook for five minutes, until the tomatoes begin to burst and blister.