Crispy squid with chilli and peppercorn sauce

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Serves: 2 Time: 20 minutes

  • 4 medium squid, cleaned
  • 2 limes, juiced
  • 3 tbsp cornflour
  • 2tbsp whole peppercorns
  • 1 red chilli, deseeded and finely sliced
  • 1tsp ginger, grated
  • 2 cloves garlic, crushed
  • 3tbsp fish sauce
  • 3 tbsp rice vinegar
  • 2tsp soy sauce
  • 75g caster sugar
  • Salt and pepper to taste
  • At least 250ml veg oil for deep frying

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In a saucepan over a medium heat, mix the peppercorns, red chilli, garlic, fish sauce, rice vinegar, soy sauce, juice of 1 lime and the caster sugar.

Bring to a simmer and stir until the sugar has dissolved and the mixture has thickened, about 5 minutes. Set aside to cool.

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Open the body sac of the squid and cut each one into about 8 rectangles.

Score a diamond patter on the inside of each rectangle being careful not to cut all the way through.

Pour the juice of the remaining lime over the top and season with salt and pepper. Leave to rest for 2 minutes.

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Heat the veg oil in a large saucepan on a high heat until it reaches 180c.

Dry the squid rectangles thoroughly with kitchen paper then coat in the cornflour. Shake off any excess before deep frying for about 2 mins until golden and crispy. Do this in batches making sure you have enough oil at the right temp before each batch.

Once cooked place on some kitchen paper to soak any excess oil.

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Toss in the dressing and serve with lime wedges and some fresh coriander.

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Greek bean stew

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Serves: 2 Time: 20 minutes

  • 50g spinach
  • 400g can butterbeans, rinsed and drained
  • 200g tomato passata
  • 120g cherry tomatoes, halved lengthways
  • 4 cloves garlic, crushed
  • 150ml veg stock
  • 50g feta (or vegan alternative)
  • 1tbsp dried oregano
  • Salt and pepper to taste

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http://stutab.plantbc.hop.clickbank.net

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Heat a large deep saucepan or casserole dish over a medium heat. Add the garlic and cook for 2 minutes until fragrant.

Add the butterbeans, passata, cherry tomatoes, spinach, veg stock, dried oregano and salt and pepper to taste.

Bring to the boil and simmer for 5 minutes until the stew has thickened slightly.

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Serve with some warm crusty bread with fresh parsley to garnish and feta crumbled over the top.

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Spaghetti with prosciutto and garlic mushrooms

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Serves: 2 Time: 20 minutes

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  • 100g spaghetti
  • 75g prosciutto, roughly chopped
  • 1 red onion, sliced
  • 4 cloves garlic, sliced
  • 250g mushrooms, sliced
  • 1 tsp dried thyme
  • Salt and pepper to taste

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Heat a large frying pan over medium high heat and cook the prosciutto in batches for a few minutes until crisp. Set aside for later.

Return the pan to the heat with a little oil. Start cooking the spaghetti according to the packaging.

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Add the onion and garlic to the frying pan and cook for 3-5 minutes until the onion has softened.

Add the mushrooms and cook for another 5 minutes until they have started to brown.

Stir in the thyme, salt and pepper and cook for another 2 minutes.

Drain the spaghetti and add to the frying pan with the mushroom and onion. Mix together well before adding the prosciutto and tossing to combine.

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Serve with some fresh parsley to garnish.

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Mussels in white wine sauce

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Serves: 4 Time: 20 minutes

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  • 1.5kg mussels
  • 600ml white wine
  • 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 4 bay leaves
  • 2 tsp thyme
  • 2 tsp parsley
  • 60g butter
  • Salt and pepper to taste

http://stutab.plantbc.hop.clickbank.net

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Melt the butter in a large saucepan on medium heat and add the onions. Cook for about 5 minutes until softened but not brown.

Add the mussels, garlic, wine, bay leaves, thyme and salt and pepper to taste. Cover and bring to the boil. Cook for 5-8 minutes until or until the mussels have opened.

Remove the opened mussels with a slotted spoon and transfer to a warm bowl and cover to keep warm. Discard any that haven’t opened.

Strain the liquid into a pan and bring to the boil. Add the parsley and salt and pepper to taste.

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Serve with the sauce poured over the top along with some crusty bread or chips.