June Week 3
In the event of warm weather the poussin in this week’s Big Meal from Scratch can be cooked on the barbecue, or under the grill. Marinated with lemons and olives and accompanied by rice roast fennel and red onion, this is a colourful meal well suited to June. Though most of the cooking can be completed in under an hour, the poussins will need to marinate for at least 1 hour before being cooked so start making the marinade about 1 hour 45 minutes before you want to eat.
By adding handfuls of herbs to the surplus rice from the big meal, Feta Lamb with Rice Salad is ready in 45 minutes. The leftover roast fennel goes to make a refreshing and light Prawn and Fennel Tzatziki which is ready in just 15 minutes.
The Seasonal Supper of Baked Broccoli Carbonara is a rich pasta that appeals to children and grown-ups alike. The Larder Feast recipe for Chickpea Cakes with Tomato Salsa is akin to falafels and equally moreish.
The Two for One recipe for Baked Fish with Summer Vegetables uses a simple method to make the most of seasonal ingredients and celebrate the delicate flavour of fish. Fresh fish will only keep for a day or two so use quickly or freeze raw immediately after purchase.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for June Week 3
Meat and fish
*4 x 350–450 g poussin or 1.25 kg chicken drumsticks or thighs
* 1 × 550 g neck of lamb fillet 300 g cooked, peeled Atlantic prawns
* 150–200 g (approx.) free-range, rindless smoked back bacon (depending on taste)
* 1.25 kg flat fish, such as plaice, sole or brill cut into steaks across the fish (fillets will also do)
Dairy
* 50 g butter
* 6 free-range eggs
* 200 ml double cream
* 350 ml Greek yoghurt
* 200 ml milk
* 80 g Parmesan
* 120 g feta
Fruit and vegetables
* 7 bulbs fennel, approx. 1.4 kg
* 600 g carrots (baby ones if possible)
* 500 g (approx.) broccoli
* 600 g asparagus
* 6–7 ripe tomatoes, approx. 700 g
* 1 cucumber
* 7 medium red onions, approx. 840 g
* 3 bunches spring onions, approx. 24
* 24–25 garlic cloves, approx. 2 large heads
* small handful of fresh flatleaf parsley
* 1 large bunch fresh coriander
* 1 large bunch fresh mint
* 5 sprigs fresh basil
* 6 sprigs fresh thyme (preferably lemon thyme)
* 6 lemons
* 1 lime
Basics
* 200 ml fish or vegetable stock (fresh or made with a stock cube or bouillon powder)
* plain flour, for dusting
* 330 ml olive oil
* groundnut or grapeseed oil
* salt and pepper
Store cupboard
* 600 g brown rice (long grain or basmati)
* 300 g spaghetti
* 2 roasted red peppers from a can or jar
* 2 × 400 g cans chickpeas
* 1 tbsp jalapeno chilliess from a jar
* 5 no-soak apricots
* 3 tbsp tahini
* 50 g pitted black olives
* 50 g green olives
* 120 g (approx.) pine nuts (toasted if possible)
* 150 ml white wine
* 5 tbsp balsamic vinegar
* 2˝ tsp ground cumin
* 1 tbsp coriander seeds
* 4 pinches of paprika
Serving suggestions
* pitta breads and green salad ingredients (Prawn and Fennel Tzatziki Salad)
* tomatoes and basil (Baked Broccoli Carbonara)
* pitta breads, salad leaves and Greek yoghurt (Chickpea Cakes with Tomato Aalsa)
* new potatoes (Fish Baked with Summer Vegetables)
*4 x 350–450 g poussin or 1.25 kg chicken drumsticks or thighs
* 1 × 550 g neck of lamb fillet 300 g cooked, peeled Atlantic prawns
* 150–200 g (approx.) free-range, rindless smoked back bacon (depending on taste)
* 1.25 kg flat fish, such as plaice, sole or brill cut into steaks across the fish (fillets will also do)
Dairy
* 50 g butter
* 6 free-range eggs
* 200 ml double cream
* 350 ml Greek yoghurt
* 200 ml milk
* 80 g Parmesan
* 120 g feta
Fruit and vegetables
* 7 bulbs fennel, approx. 1.4 kg
* 600 g carrots (baby ones if possible)
* 500 g (approx.) broccoli
* 600 g asparagus
* 6–7 ripe tomatoes, approx. 700 g
* 1 cucumber
* 7 medium red onions, approx. 840 g
* 3 bunches spring onions, approx. 24
* 24–25 garlic cloves, approx. 2 large heads
* small handful of fresh flatleaf parsley
* 1 large bunch fresh coriander
* 1 large bunch fresh mint
* 5 sprigs fresh basil
* 6 sprigs fresh thyme (preferably lemon thyme)
* 6 lemons
* 1 lime
Basics
* 200 ml fish or vegetable stock (fresh or made with a stock cube or bouillon powder)
* plain flour, for dusting
* 330 ml olive oil
* groundnut or grapeseed oil
* salt and pepper
Store cupboard
* 600 g brown rice (long grain or basmati)
* 300 g spaghetti
* 2 roasted red peppers from a can or jar
* 2 × 400 g cans chickpeas
* 1 tbsp jalapeno chilliess from a jar
* 5 no-soak apricots
* 3 tbsp tahini
* 50 g pitted black olives
* 50 g green olives
* 120 g (approx.) pine nuts (toasted if possible)
* 150 ml white wine
* 5 tbsp balsamic vinegar
* 2˝ tsp ground cumin
* 1 tbsp coriander seeds
* 4 pinches of paprika
Serving suggestions
* pitta breads and green salad ingredients (Prawn and Fennel Tzatziki Salad)
* tomatoes and basil (Baked Broccoli Carbonara)
* pitta breads, salad leaves and Greek yoghurt (Chickpea Cakes with Tomato Aalsa)
* new potatoes (Fish Baked with Summer Vegetables)
