Crudités with chipotle aïoli
This super easy starter is a great one to bring out at dinner parties over the summer. It only takes 15 minutes to put together and serves six. Use whichever crisp, fresh vegetables are available
Baked baby pumpkin with red curry prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- ½ cucumber
- 1 tbsp white wine vinegar
- pinch of sugar
- 2 small squashes
- 1 tbsp red curry paste
- 200ml coconut cream
- splash of fish sauce
- 150g cooked and peeled prawns
- corianderto serve
- lime juiceto serve
- cooked jasmine riceto serve
Nutrition: per serving
- kcal241low
- fat18.8g
- saturates15.1g
- carbs6.9g
- sugars6.1g
- fibre2.2g
- protein10g
- salt1.1g
Method
step 1
Finely shred or slice the cucumber, mix the white wine vinegar with a good pinch of sugar and toss this with the cucumber.
step 2
Halve the squashes and scoop out the seeds, fit the halves back together and microwave for 10 mins on a high power – this should almost cook them through (give them a few more minutes if they need it). Put the squash halves on a baking tray.
step 3
Heat the red curry paste with the coconut cream, and add a splash of fish sauce. Spoon some sauce into each squash half, leaving the rest in the pan (use about half) and bake at 200C/180C/gas 4 for 10 mins. Add the prawns to the sauce in the pan, stir to coat and then add them to the squash hollows. Bake for 5 mins.
step 4
Scatter with coriander and squeeze over some lime juice before serving with the cucumber and some jasmine rice.
