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Best Of British (Part 2) - Crab and samphire linguine, Grilled salmon with asparagus, Jersey Royals and buttermilk hollandaise

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Crab and samphire linguine

Description: Crab and samphire linguine

Per serving -> ProPoints value of 15 per recipe -> 284 calories per serving -> 5 minutes to prepare, 10 minutes to cook -> Serves 2 -> Milk free -> Nut free

If you can't find samphire, use fine asparagus or sliced tenderstem broccoli instead.

         125g (9/2oz) dried linguine

         75g (11/4oz) samphire, rinsed well Calorie controlled cooking spray

         1 garlic clove, crushed

         1 red chilli, de-seeded and sliced finely

         120g (9/2 oz) fresh white crabmeat, or use a 170g can white crabmeat chunks in brine, drained.

         Pared zest and juice of I small lemon

1.    Bring a large pan of water to the boil. Add the linguine and simmer for 7 minutes, then add the samphire and simmer, uncovered, for a further 2 minutes.

2.    Meanwhile, mist a pan with cooking spray and add the garlic and chilli. Fry, stirring, for 1 minute. Add the crabmeat, lemon zest and juice and season with plenty of freshly ground black pepper: Cook, stirring, over a medium heat for 5 minutes.

3.    Drain the pasta and samphire and return to the pan. Add the hot crab and toss to mix. Divide between 2 warm plates and serve.


Grilled salmon with asparagus, Jersey Royals and buttermilk hollandaise

Description: Grilled salmon with asparagus

Grilled salmon with asparagus

Per serving -> Pro Points value of 44 per recipe -> 432 calories per serving -> minutes to prepare, 30 minutes to cook -> Serves 4 -> Nut free

You can add 1 tbsp chopped fresh tarragon leaves to the bollandaise sauce if you like.

·         600g (11b 5oz) Jersey Royal new potatoes, scrubbed and halved if large, or use any new potatoes 200g (7oz) asparagus

·         4 X 150g (11/2 oz) skinless salmon fillets

For the buttermilk hollandaise:

·         110ml (15/4 oz) buttermilk

·         1/2 tbsp cornflour

·         1 egg, beaten Juice of 1/2 lemon

1.    To make the hollandaise, whisk 25ml (3/4fl oz) of the buttermilk with the cornflour in a heatproof bowl. Place over a pan of fast simmering water and heat whisking constantly, for 1 minute. Slowly pour in the remaining buttermilk, whisking, and then whisk in the egg. little by little, until combined. Continue to whisk for a further 5 8 minutes or until the hollandaise thickens. Remove from the heat, stir in the lemon juice and season. Cover and set aside.

2.    Preheat the grill to high and line a grill pan with foil. Bring a pan of water to the boil and add the potatoes. Simmer for 12 minutes, then add the asparagus and Simmer for a further minutes or until the potatoes are tender

3.    Meanwhile, season the salmon fillets and grill, turning once, for 12-15 minutes. Drain the potatoes and asparagus and divide between warm plates with the salmon fillets. Spoon the buttermilk hollandaise over and serve.

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