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15 MEALS IN 15 MINUTES

Knowing time is at even more of a premium at this time of year, we set ourselves the challenge of creating a bumper crop of super-fast (and super-good) midweek meals. Here they areÉ

Prawns pil pil with chorizo and peppers

SERVES 2. HANDS-ON TIME 15 MIN

FOOD TEAM’S TIP

If you can’t find padrón peppers, use sliced green pepper instead.

• 5 tbsp olive oil

• 120g padrón peppers (from large supermarkets; see tip)

• 3 fat garlic cloves, finely sliced

• 2 banana shallots, finely sliced

• 200g raw sustainable king prawns, peeled and deveined

• Large pinch sweet smoked paprika

• 2 ready-roasted red peppers from a jar, thinly sliced

• Handful fresh flatleaf parsley, chopped

• Toasted sourdough to serve

• Lemon wedges for squeezing

1 Heat a frying pan over a high heat until very hot. Add a splash of oil and fry the padrón peppers, turning, for 3-4 minutes until charred. Transfer with a slotted spoon to a plate and turn down the heat.

2 Add the remaining oil to the pan and cook the garlic and shallot over a low-medium heat for 5 minutes.

3 Turn up the heat, add the prawns and sweet smoked paprika, then cook for a few minutes until the prawns start to turn pink. Add the sliced red peppers and continue to cook until the prawns are cooked through. Scatter over the chopped parsley and serve with toasted sourdough and lemon wedges.

PER SERVING 369kcals, 28.9g fat (4.3g saturated), 20g protein, 5.5g carbs (4.6g sugars), 0.9g salt, 3.3g fibre

WEEK NIGHT PROMISE

Your guarantee for every recipe in this feature: NO MORE THAN…

• 10 ingredients (not including butter/oil)

• 15 minutes hands-on time

• 650 calories per portion (but most recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

FISH SUPPER WITH A SPANISH ACCENT

BUDGET RECIPE £1.54 EACH

Vietnamese turkey sandwich

SERVES 4. HANDS-ON TIME 15 MIN

MAKE AHEAD

Make and chill the sandwich in the morning to eat at lunchtime – the flavour will be even better.

FOOD TEAM’S TIP

Use the leftover bread to make breadcrumbs. Freeze, then defrost to use as a topping for baked fish.

• 2 carrots, coarsely grated

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.