Spicy prawn pilau
By WW
GF SF EF
Serves
4
| Prep
5 mins
plus standing | Cook
20 mins
| Calories
414
(per serving)
calorie-controlled cooking spray 1 onion, peeled, diced 2 tbsp gluten-free korma curry paste 1 large carrot, peeled, grated 250g (9oz) basmati rice, rinsed 600ml (1pt) hot gluten-free vegetable stock, made with 1 stock cube 150g (5½oz) cooked and peeled prawns 150g (5½oz) frozen peas juice of ½ a lime, plus wedges to serve a large handful of fresh coriander, roughly chopped 1 red chilli, deseeded and thinly sliced, to serve raita or yoghurt, to serve
1 Mist a large, deep pan with cooking spray and fry the onion and curry paste over a medium heat for 5 minutes until the onion has softened.
2 Add the carrot and cook for a further minute, add the rice, stir to combine, then cook for another minute.
3 Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Stir in the prawns and peas, then cover and remove the pan from the heat. Let stand for 5 minutes, until the peas and prawns are heated through.
4 Stir in the lime juice and half the coriander, then season to taste. Divide between bowls, top with the remaining coriander and the sliced chilli, then serve with the lime wedges.
Mussels with bacon and wine
By WW GF SF DF EF
Serves
4
| Prep
15 mins
| Cook
15 mins
| Calories
678
(per serving)
1kg (2lb 2oz) mussels 1 tbsp olive oil 1 shallot, peeled, finely chopped 200g (7oz) unsmoked bacon medallions, roughly chopped 2 garlic cloves, peeled, thinly sliced 100ml (3½floz) dry white wine 15g (¾oz) fresh flat-leaf parsley, roughly chopped 4 x 50g (1¾oz) slices of gluten-free sourdough bread
1 Clean the mussels under running water, removing any beards. If any mussels are open, tap them lightly on your kitchen counter. If they stay open, discard them.
2 Put the oil in a large pan and fry the shallot and bacon over a medium heat for 2-3 minutes. Stir in the garlic and cook for a further minute.
3 Pour in the wine and simmer for 1 minute. Add the mussels, then cover and cook for 5 minutes or until the mussels have opened, shaking the pan every now and then. Discard any mussels that stay shut and, using a slotted spoon, transfer the remainder to a large bowl and cover to keep warm.
4 Bring the mussel cooking liquid to a gentle boil and cook for 2-3 minutes until slightly reduced. Turn off the heat, then stir in half the parsley. Return the mussels to the pan and season to taste. Scatter over the remaining parsley and serve with the bread on the side.
TIP Serve with a mixed green salad on the side.
Simple tomato & basil risotto
By WW
GF SF EF V
Serves
4
| Prep
5 mins
Cook
25 mins
| Calories
354
(per serving)
850ml (1½pt) hot gluten-free vegetable stock 400g (14oz) passata calorie-controlled cooking spray 2 shallots, peeled, finely chopped 2 garlic cloves, peeled, finely chopped 250g (9oz) Arborio rice 250g (9oz) cherry tomatoes, halved 15g (¾oz) fresh basil, torn, plus extra leaves to garnish 40g (1¾oz) vegetarian Italianstyle hard cheese, grated
1 Combine the stock and passata in a large pan and bring to a simmer.
2 Meanwhile, mist another large nonstick pan with cooking spray and fry the shallots over a medium heat for 3-4 minutes until softened. Stir in the garlic and rice, and cook, stirring, for 1 minute.
3 Add the stock and passata mixture, 2 ladlefuls at a time, only adding more after the rice has absorbed the liquid. After 10 minutes of cooking time, add the cherry tomatoes, then continue adding the stock until the rice is creamy and tender, about 20 minutes.
4 Stir in the basil and half the cheese. Season with freshly ground black pepper and serve garnished with the remaining cheese and the extra basil. The risotto can be frozen in an airtight container for up to 3 months.
Steak & white bean mash with mushroom sauce
The recipes on pages 54-55 are taken from 30-minute meals from WW. (RRP £9.95).
By WW GF SF EF