Prepare to add some game-changers to your recipe stash…
*This post features an advertorial from Waitrose & Partners
I could spend the next hour listing all the reasons why I love Waitrose & Partners so much (the fact that parking at my local store is a breeze, the trollies have a little clipboard for your shopping list, there’s a sushi counter in-store, they stock a Pinot Gris (!!!!) – I could go on). I’ll roll my scroll of reasons back up, because today I want to talk about their recipes, because they spoil us – they really do.
Not only do they issue a monthly magazine – Waitrose & Partners Food, that’s free for all myWaitrose members – that’s packed with ’em, there’s also Waitrose Weekend that has them sprinkled throughout too, and now there are the #BeautifullySimple recipes, which are a souped-up version of their usual recipe cards (just an FYI that all these recipes are collated and shared on their ‘recipes’ section online). These recipe cards sit in large end-of-aisle displays that are stocked with all the ingredients that you need for each recipe. GENIUS, right? They are easy to shop and even easier to cook at home, with each recipe containing just a handful of ingredients and being speedy to cook and serve. In today’s video I shop from this week’s recipe selection (have a watch of that here), but for today’s blog post I thought I’d share three of my current favourite recipes that I’ve found in the Waitrose & Partners archive. Get ready to add some crackers to your summer repertoire…
A #BeautifullySimple recipe that takes five minutes to prep and just 35 minutes to cook, that’s fresh and light and perfect for summer. Serves 2.
You will need: 250g baby new potatoes, halved or quartered lengthways, 1 tbsp essential sunflower oil, ½ x 170g pot of tartare sauce, 260g Waitrose 1 Icelandic cod loin, halved, 2 tbsp Cooks’ Ingredients lemon & pepper crust, ½ x 80g bag pea shoot, 1 essential lemon
Preheat the oven to 220℃, gas mark 7. Put the potatoes and the oil into a roasting tin, season, then roast on the top shelf of the oven for 20 minutes until tender and golden in places. Meanwhile, spread ½ tbsp tartare sauce over the top of each piece of cod and scatter each with 1 tbsp lemon and pepper crust. Push the potatoes to the sides of the roasting tin, then sit the fish in the middle, spacing the fillets as far apart as possible. Roast for 16-18 minutes, until the fish is opaque and cooked through, the crumbs are golden and the potatoes crisp. Dress the pea shoots with a squeeze of lemon juice, then stir 1-2 tsp more juice into the remaining tartare sauce to loosen it. Spoon a heaped tbsp of the sauce onto warmed plates, top with the fish and serve with the pea shoots and baby potatoes.
Sometimes dinner just needs something *else*. In those moments, I’ve recently been enjoying this recipe that takes asparagus to the next level. Serves 4 (as a side).
You will need: 200g cherry tomatoes, 1 red chilli, halved and deseeded, 3 tbsp extra virgin olive oil, plus extra to drizzle, 35g blanched almonds, 35g blanched hazelnuts, ½ tsp sweet smoked paprika, 1-2 garlic cloves, crushed, 2 tsp red wine vinegar, 400g asparagus, woody ends removed, 2 tbsp chopped flat leaf parsley leaves
Preheat the oven to 200℃, gas mark 6. On a baking tray, toss the tomatoes and chilli with ½ tbsp oil, season and roast for 15 minutes until the tomato skins have burst open. Meanwhile, on a separate baking tray, roast the nuts for 5-7 minutes, until a shade darker and aromatic. Leave to cool. Put the nuts in a food processor and pulse until coarsely ground. Tip into a bowl. Add the roasted tomatoes and chilli to the food processor with the paprika, garlic and vinegar; whizz until smooth. Stir into the nuts with 2 tbsp oil and season. Toss the asparagus with the remaining ½ tbsp oil; season. Heat a griddle pan over a medium-high heat, add the asparagus and cook, turning regularly, for 5-7 minutes until tender (thinner spears need less time, thicker ones more). To serve, arrange the asparagus on a large serving plate, scatter over the parsley and drizzle with a little more oil, serving the romesco sauce alongside.
Basically salted caramel cookies with an umami flavour that tastes SO GOOD. Perfectly crispy on the outside and chewy on the inside. Makes 20.
You will need: 100g unsalted butter, 80g golden caster sugar, 80g light brown soft sugar, 2 tbsp white miso paste, 1 British Blacktail free range egg, 40g golden syrup, 200g plain flour, ½ tsp baking powder, ¼ tsp bicarbonate of soda, ¼ tsp fine salt, 100g dairy toffees, chopped into small chunks
Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for six to seven minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees. Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4. Transfer five to six balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for two minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.
Photos by Emma Croman
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