Slow-cooker puttanesca squid
Try a slow-cooked version of squid, inspired by classic Italian puttanesca sauce. It makes a hearty lunch with crusty bread
Braised spring onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g unsalted butter
- 1 tsp olive oil
- 2 bunches of spring onions(about 16), trimmed
- 250ml vegetable stock
- 2 tsp Dijon mustard
- 100g frozen peas
- 1 mint sprigleaves picked and chopped
- 50g fetacrumbled (vegetarian, if necessary)
- ½ lemonzested and juiced
Nutrition: Per serving
- kcal127
- fat9g
- saturates5g
- carbs5g
- sugars4g
- fibre3g
- protein5g
- salt0.9g
Method
step 1
Heat the butter and oil in a large, lidded frying pan over a medium heat and fry the spring onions for 5 mins, covered, turning occasionally until browned. Mix the stock with the mustard and pour this over the spring onions. Bring to a simmer, cover again and cook for 10 mins, then remove the lid and cook for a further 15 mins.
step 2
Scatter in the peas and cook for 5-10 mins until the peas are cooked, the spring onions tender and the stock has reduced. Spoon onto a serving plate and scatter over the mint, feta and lemon zest. Squeeze over the lemon juice and serve.
