Spanish Rice & Prawn One Pot

Ingredients:

1 onion , sliced
1 red and 1 green pepper , deseeded and sliced
50g chorizo , sliced
2 garlic cloves , crushed
1 tbsp olive oil
250g easy cook basmati rice (we used Tilda)
400g can chopped tomatoes
200g raw, peeled prawns , defrosted if frozen


Method:

1.Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
2. Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.


TIP

If you don't want to spend time at the stove you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 200C/180C fan/ gas 6. Stir in rice, tomatoes and water, cover, then bake for another 20 mins, stirring in prawns for the final 2 mins.

PER SERVING

356 kcalories, protein 19g, carbohydrate 59g, fat 7 g, saturated fat 2g, fibre 4g, sugar 7g, salt 0.85 g

Madeira Cake

James Martin’s simple steps for making Madiera cake, will have you whipping up a soft, buttery afternoon treat.

Ingredients
175g/6oz butter, at room temperature

175g/6oz caster sugar

3 free-range eggs

250g/9oz self-raising flour

2-3 tbsp milk

1 lemon, zest only

1-2 thin pieces of candied citron or lemon peel, to decorate

Preparation method

1.Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

2.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

Technique: Creaming butter by hand .Watch technique
0:50 mins
3.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

Technique: Zesting citrus fruit .Watch technique
1:02 mins
4.Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

5.Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

6.To serve, decorate the cake with the candied peel.