Summer supper recipes
Haddock risotto about 20-30 minutes
Use basmati instead of regular risotto rice. Try smoked haddock for max flavour.
- Cook your haddock by coating and frying for a few minutes on each side or by baking in foil until cooked through.
- Boil basmati rice.
- Finely chop shallots and sauté these in butter, adding other veg to taste (peas, sweetcorn or chopped broccoli, for example).
- Flake the haddock and stir into the rice and vegetables.
Savoury couscous about 25 minutes
On nights when chips or mash seem too heavy, try fluffy couscous as the base for a tasty meal.
- Pour 400ml vegetable or chicken stock and one tsp of olive oil over 250g couscous, stirring then leaving to stand, covered, for five minutes.
- Toss strips of courgette, red pepper and cherry tomatoes in oil and fresh herbs. Bake for 20 minutes at gas mark 6 (200°C or 400°F).
- Grill strips of chicken breast or halloumi then pile these and the veg over the couscous.
Lemon spaghetti about 15 minutes
This is a fresh alternative to a cheese or meat sauce.
- Steam peas, asparagus and thin slices of courgette.
- Add to platefuls of cooked spaghetti.
- Squeeze lemon over each dish – one lemon for four servings.
- Crumble flakes of parmesan over each dish.
Garlic prawns about 40 minutes
Simply serve with fresh crusty bread for soaking up the marinade – a tasty yet light dinner.
- Finely chop red chilli and garlic and mix with olive oil and lime or lemon juice.
- Peel raw king prawns (or take 400g defrosted peeled king prawns) then add to the marinade. Leave for 30 minutes.
- Lift the prawns out and fry in a hot pan on each side for a couple of minutes until cooked, then add the oil mix and heat up until bubbling.
To make a light salad into a summer meal add warm chicken and chopped boiled new potatoes tossed in a little garlic butter.
Pass it on – take dinner into the garden
Check out our Savvy tips for eating alfresco.