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.