[Thursday Special]

Mediterranean fish stew

Ingredients:
olive oil
2 garlic cloves, sliced
100g spring onions
shredded
a pinch dried chilli
flakes (optional)
1 tsp paprika
150ml white wine
400g tomatoes halved
300ml chicken stock
400g firm white fish,
skinless, cut into
chunks
250g cooked peeled
prawns
a bunch flat-leaf parsley,
chopped

Method:

Heat two tbsp olive oil in a large, wide pan. add the garlic and cook for two minutes, then add the spring onions and cook for about five minutes until softened. Add the chilli and paprika, then tip in the wine and simmer until almost gone.

Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. turn down to a gentle simmer and add the fish, cover and cook for three minutes.

Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread or rice.

Eggy fried rice

Ingredients:
200g basmati rice
85g carrots , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions,
finely sliced
1 tbsp soy sauce
85g peas

Method:

Wash the rice in lightly salted water with the diced carrots. About five minutes before it's ready, tip in the peas.

While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about two to three minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.

Melt the butter in a wok or large frying pan and saut‚ the spring onions for one minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for two minutes.

Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top.