cook with the season

How to make the most of May’s best ingredients

- ANNA GLOVER

Prawn and watercress stir-fry

A new way with watercress adds peppery notes to this saucy stir fry.

20 MINUTES | SERVES 2 | EASY |

cornflour 1 tsp

light soy sauce 2 tbsp

shaoxing or other rice wine 1 tbsp

chicken stock 4 tbsp made with ½ tsp of chicken powder or bouillon

white pepper a pinch

sesame oil 1 tsp

watercress 150g

vegetable oil 2 tbsp

spring onions 3, sliced, green and white parts separated

ginger thumb-sized piece, cut into matchsticks

garlic 3 cloves, grated or crushed

red chilli 1, sliced

raw peeled prawns 165g

cooked noodles or steamed rice to serve

1 Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.

2 Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble form 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.

PER SERVING 235 kcals | fat 14.1G

saturates 1.4G | carbs 7.3G | sugars 3.6G

fibre 2.3G | protein 18.4G | salt 3.2G

Roast new potatoes with chilli crab salsa