Sticky slow-roast belly of pork
Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd
Salmon & prawns with dill & lime aïoli
- Preparation and cooking time
- Prep:
- Easy
- Serves 8
Skip to ingredients
- 400g cooked king prawnsshelled apart from the tail
- 400g smoked salmon
- 140g good-quality mayonnaise
- 2 garlic clovescrushed
- 2 tbsp chopped fresh dillplus extra leaves to garnish
- juice ½ limeplus 1 wedged to serve
- granary breadand butter, to serve, if you like
Nutrition: per serving
- kcal248
- fat17g
- saturates3g
- carbs6g
- sugars0g
- fibre0g
- protein24g
- salt3.54g
Method
step 1
Arrange the prawns and salmon on plates. Mix the mayo, garlic and chopped dill, and add lime juice to taste. Put a spoonful on each plate, scatter over dill leaves add a wedge of lime and a grinding of pepper.
