Bone & muscle strength Lamb leg steaks with flageolet beans & mint
Quick-seared lamb steaks over French flageolet beans stewed with garlic and rosemary.
Baked stuffed courgettes with ricotta & herbs
Glut courgettes halved and baked under a lemon-ricotta, pea and herb filling.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Chop the scooped courgette flesh; fry in half the oil 3 minutes.
- Step 2
Mix with ricotta, peas, zest, herbs and half the Parmesan.
- Step 3
Fill the oiled courgette boats; top with crumbs and remaining Parmesan.
- Step 4
Bake at 190C fan for 30 minutes until golden. Serve with salad and bread.
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Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 24g |
| – of which sugars | 10g |
| Fibre | 6g |
| Fat | 23g |
| – of which saturates | 10g |
| – of which omega-3 | 0.3g |
| Calcium | 320mg |
| Iron | 2.4mg |
| Salt | 0.7g |
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