British Recipes Choose from a starter, a main course and a dessert
Little gem prawn cocktails boats
1 pack little gem lettuce 200g pack large peeled prawns, drained 3 spring onions, topped, tailed & finely sliced 1 /2 red pepper, deseeded & chopped into 1cm cubes 200g cucumber, cut into 1cm cubes 100ml Alpro soya plain yogurt alternative freshly ground black pepper
Peel the leaves from the little gem lettuces & place on a serving dish. Place the prawns in a medium size bowl with the spring onions, red pepper, cucumber & stir in the yogurt until well combined. Season to taste. Pile some of the mixture onto each leaf, just sufficient so that they can be picked up & eaten as a finger food. Chill before serving.
Chicken breasts with lemon and tarragon sauce
2 lemons 4 boneless chicken breasts, skin on 8 sprigs fresh tarragon 2 tbsp extra-virgin olive oil 1 tsp salt flakes 1 tsp mixed peppercorns, roughly ground 250ml Alpro soya cream
Preheat the oven to 200°C/fan180°C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through. Return the chicken to the tin and spoon over the sauce. Garnish with the remaining Chef’s tip: this goes well with a simple lettuce and herb salad. Dauphinoise potatoes go very well with it too, as would a simple serving of steamed green vegetables or basmati rice.
Bacon and spinach quiche
150g plain flour 50g margarine For the filling: 200g smoked back bacon, roughly chopped 250g bag baby spinach, washed and ready to use 4 eggs 11/2 tsp Dijon mustard 400ml Alpro soya milk alternative
Preheat the oven to 200째C/fan180째C/gas 6. Put the flour and olive oil spread into a food processor, add a pinch of salt and whizz until the mixture resembles fine crumbs. Add 3 tablespoons of cold water and whizz until the pastry comes together. Tip onto a floured work surface and shape into a ball, then flatten with your hand. Wrap in cling film and chill for 20 minutes. Meanwhile, put the bacon into a large shallow dish. Microwave on high for 5 minutes until the bacon is cooked and starting to crisp up. Pierce the spinach bag twice. Microwave on high for 4 minutes. Tip into a sieve and use a potato masher to squeeze as much liquid as possible from the spinach. Whisk the eggs and mustard together and add the soya milk. Season, mix well and set aside. Roll out the pastry and use it to line the tranche tin. Line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 20 minutes, remove the beans and paper and put back in the oven for 5 minutes. Reduce the oven temperature to 180째C/fan160째C/gas 4.Scatter the pastry case with the bacon and spinach and pour over the soya milk and egg mixture. Bake for about 20 minutes until just set. Serve in slices with salad.
250g pack sponge fingers biscuits 3 tablespoons creme de cassis 500g pack frozen summer fruits, defrosted 425g can custard 500g carton Alpro soya vanilla custard 25g toasted chopped hazelnuts 3-4 fresh mint leaves for decoration, optional
A summer fruit trifle which can be enjoyed in all seasons. Lightly crumble the biscuits into the base of a glass or china serving dish. Individual glass dishes can also be used. Pour the creme de cassis over the sponge fingers and top with the summer fruits, retain a few for decoration. Spoon over the custard and then the yogurt, creating swirls by using the back of a spoon.Sprinkle the surface with the hazelnuts and decorate with the remaining fruit and mint leaves, if used. Chill before serving