- 4 slices from a baguette, sliced on an angle
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic clove, thinly sliced
- 1 large red chilli, deseeded and sliced
- 200g raw king prawns, butterflied (see tip, below)
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small bunch coriander, leaves chopped
- 2 large handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.
Tomato & rocket side salad
Halve 250g cherry tomatoes, then mix with 1 tsp wholegrain mustard, 2 tsp clear honey, 1 tbsp balsamic vinegar and some seasoning. Mix with plenty of rocket and serve. Serves 4.
Rocket & coriander pesto
Put 50g rocket, handful coriander leaves, 2 tbsp pine nuts, 1 tbsp grated Parmesan, ½ garlic clove, 2 tbsp olive oil and a squeeze lemon juice in a food processor and whizz to a paste. Stir through pasta. Serves 2.
Rocket & Brie toastie
Toast 1 thick slice of bread on both sides, then spread with 1 tbsp caramelised onions from a jar. Top with 2 thin slices pear and 2 slices brie. Grill until the cheese is bubbling, then scatter with a small handful rocket and tuck in. Serves 1.
To butterfly prawns, make a shallow cut all the way along the back of the prawn. You will see a blackish line - pull it out with the tip of your knife. As the prawn cooks, it will curl into a 'butterfly' shape.