Get ready for autumn with these recipes
Asparagus Chicken and Spinach Orzo
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
4 tsp olive oil
Salt and freshly ground black pepper
2 chicken breasts, chopped into bite sized pieces
2 banana shallots, chopped
2 cloves garlic, crushed
200g orzo
100ml chicken stock
1 bunch asparagus, washed and trimmed and cut into pieces
Zest and juice of a lemon
115g bag baby spinach
3 tbsp grated parmesan plus extra for serving
What to do:
Heat 2 tsp olive oil in a large non-stick frying pan. Season the chicken and add to the pan, frying until golden all over. Remove with a slotted spoon and set to one side.
Add another 2 tsp olive oil to the pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock. Bring to the boil, cover and simmer for five minutes. Add the asparagus, put the lid back on and simmer for another five minutes.
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Hide AdRecipe: www.enjoyasparagus.comBaked IOW Tomato and Shallot Rice
Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients
1kg cherry tomatoes
10 round shallots, peeled
1 bulb of garlic, broken into cloves and
peeled
Zest and juice of 1 lemon
Bunch of basil, stems chopped, leaves reserved
250g basmati rice
450ml hot vegetable stock or boiling water
Salt & pepper
Olive oil
What to do:
Preheat oven to 200⁰c
Soak the rice in cold water while you get on with preparing the vegetables.
Lay the tomatoes, shallots, whole garlic cloves and chopped basil stems in a roasting tin, then add the lemon zest and juice, season and drizzle with olive oil. Give it all a good stir. Bake uncovered for around 30 minutes until the tomatoes and shallots are soft and starting to brown.
Remove from the oven. Drain the rice and give it a good rinse in a sieve under running water and then pour it on top of the tomato and shallot mixture. Season and add the stock or boiling water and cover the tin with foil. Bake for 25 minutes, then remove from the oven and let the dish rest for ten minutes.
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Hide AdDress with torn basil leaves, drizzle with a little extra olive oil and serve.
Recipe: The Tomato Stall
Brazilian prawn and celery stew
Serves: 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
1tbsp olive oil
3 sticks of celery, finely sliced
1 green pepper, finely chopped
3 cloves garlic, crushed
1 green chilli, deseeded and sliced
½ tsp cayenne pepper
2 large tomatoes, skinned & chopped
6 spring onions, chopped into 2cm chunks
400ml coconut milk
150ml vegetable stock
150g raw king prawns
Small bunch coriander
1 lemon
What to do:
In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.
Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.
Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked.
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Serve with rice or a chunk of bread.
Recipe: www.lovecelery.co.uk
Arctic Caramel Bread and Butter Pudding
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients
45g butter
10 slices raisin bread
3 eggs
300ml double cream
1 carton Arctic Iced Caramel Coffee
3tbsp demerara sugar
What to do
Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.
Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.
Heat the oven to 180C/160C fan and allow the pudding to soak while the oven comes up to heat.
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Hide AdSprinkle the sugar, thickly, over the top and bake for 35-40 minutes so that the center of the pudding has a wobble but there’s no runny liquid.
Serve with extra pouring cream.
Recipe: arcticicedcoffee.co.uk
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