Seared scallops with pea puree & crispy sage
Golden scallops on minted pea puree with brown-butter sage; the fifteen-minute date-night starter-main.
Sicilian-style sardine & fennel linguine
Tinned sardines, fennel, raisins and pine nuts through linguine; the island's pantry masterpiece.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften fennel and onion in oil from the sardine tins, 8 minutes; add garlic, raisins and chilli.
- Step 2
Cook the linguine; save a cup of water.
- Step 3
Flake the sardines into the pan; toss with pasta and a splash of water.
- Step 4
Lemon, pine nuts, fronds and crumbs over.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 28g |
| Carbohydrates | 64g |
| – of which sugars | 12g |
| Fibre | 9g |
| Fat | 22g |
| – of which saturates | 3.5g |
| – of which omega-3 | 2g |
| Calcium | 300mg |
| Iron | 4.4mg |
| Salt | 1g |
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