• Lamb Steaks and Roasted Sweet Potato
• Prawn Linguine with Spring Vegetables
• Tuna Steaks with a Warm Spring Salad

Lamb Steaks and Roasted Sweet Potato

(Serves 4)

Ingredients

• 4 lamb leg steaks
• 3 sweet potatoes (finely sliced)
• 1 red onion
• 2 tbsp of olive oil
• Sprig of fresh rosemary or 1tsp of dried
• 2 tbsp of wholgrain mustard

Method

1. Heat oven to 220C/fan 200C/gas 7.
2. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside.
3. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top.
4. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 minutes until the potatoes are softened and the lamb cooked.

Prawn Linguine with Spring Vegetables

(Serves 4)

Ingredients

• 200g linguine
• 200g cooked prawns
• 200g spring greens
• Olive oil
• 1 garlic clove
• 1 red chili

Method

1. Cook the linguine following packet instructions.
2. Add the spring greens to the pasta for the last 3 minutes of cooking and drain.
3. Heat a little oil in a small pan, add the garlic, prawns and chilli and toss together, cook for 5 minutes.
4. Once cooked, divide the pasta and greens between 2 bowls and spoon prawns on top.

Tuna Steaks with a Warm Spring Salad

(Serves 4)

Ingredients

• 4 tuna steaks
• 1 bunch asparagus, trimmed and sliced
• 140g podded peas
• 140g broad beans
• 3 tomatoes
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp coriander seeds

Method

1. Bring a large pan of water to the boil. Cook the asparagus in the water for 3 mins, then scoop into a bowl of iced water.
2. Next cook the peas in the pan of boiling water and cook for 2 minutes, and then place in the iced water with the asparagus. Then cook the broad beans for 2 minutes in the pan of water, once done pop into the iced water, and then remove them from their skins.
3. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 seconds before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks. Set the bowl aside with all the salad ingredients.
4. In a small saucepan heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the vegetables and the vinegar. The salad is now ready.
5. To cook the tuna steak, heat a large griddle or frying pan until very hot. Brush the tuna steaks with oil and season, cook on both sides for 2-3 minutes (depending on their thickness). Serve each tuna steak with the vegetable dressing.