Mouthwatering Autumn Recipes

Starter: Asparagus wrapped in Parma Ham

• Serves: 2
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 200g Asparagus Spears trimmed
• 1 Ripe Avocado Pears sliced
• 4 Slices Parma Ham
• 100g bag Mixed Salad Leaves

For the Dressing:

• 3 Tbs Olive Oil
• 1 Tbs Lemon Juice
• ¼ tsp Mustard Dijon or grainy
• 4 leaves fresh basil chopped

Method

1. Bring a pan of salted water to the boil and drop in the asparagus spears (keeping the tips out of the water). Cover and cook for 3 minutes.
2. Using a large slotted spoon, lift out the asparagus and plunge into a bowl of ice cold water. Drain well after 5 minutes.
3. Make the dressing by mixing together the olive oil, lemon juice, pinch of sugar, mustard and basil.
4. Pour 1/3 of the dressing over the sliced avocados and allow to stand for 10 minutes before assembling the dish.
5. Divide the asparagus into two and wrap the two slices of Parma ham around the middle of the bunch and place on serving plates. Arrange the avocados onto the plates along with the salad.
6. Pour over the remaining dressing and serve with fresh warmed bread.

Main Course: Asian Prawn Salad

• Serves: 4
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• 100g/4oz mange tout
• 150g/5oz radishes
• 3 spring onions, trimmed
• 2.5cm/1in piece root ginger, peeled
• 225g/8oz cooked tiger prawns
• 1 red chilli, deseeded and sliced
• 2 tbsp reduced sodium soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp vegetable oil
• 1 tsp caster sugar
• 1 (125g) leafy salad with tatsoi

Method

1. Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips.
2. Toss together the mange tout, radishes, spring onions and ginger. Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins.
3. Add the salad leaves then toss together before serving.

Dessert: Raspberry Sorbet

• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• 1lb Fresh Raspberries
• 250g Icing sugar
• 1 Fresh Lemon Juice (optional)

Method

1. Place the raspberries into a food processor with the icing sugar (and the juice of one lemon optional). Blend to a puree.
2. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer’s instructions. If you don’t have an ice cream machine place mixture in container and place in the freezer.
3. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months.

Mmmm delicious…