Supergreen soup with yogurt & pine nuts
A simple low-fat soup that's a fresh new way to use a bag of mixed leaves - it's rich in vitamin C, fibre, folate and calcium too
Chorizo, prawn & polenta
Serves 2
Easy
Prep:
Cook:
This easy surf 'n' turf two-pan recipe feels so indulgent and yet it's ready in just 15 minutes
Skip to ingredients
- 1 tsp olive oil
- 100g chorizoskin removed and thinly sliced
- 600ml vegetable stock
- 1 garlic clovecrushed
- 180g pack raw king prawns
- 100g quick-cook polenta
- 50g parmesangrated
- 25g butter
- ½ small pack parsleyroughly chopped
Nutrition: per serving
- kcal669
- fat37g
- saturates18g
- carbs41g
- sugars2g
- fibre2g
- protein41g
- salt3.3g
Method
step 1
Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 mins. Meanwhile, in another pan, boil the veg stock.
step 2
Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.
step 3
Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season liberally.
step 4
Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.
