Keep it casual

Want something a little different to cook for friends? This help-yourself supper makes entertaining delightfully effortless

EASY AND SATISFYING MENU FOR 6

• Prawn cakes with coriander sambal

• Madras-spiced beef with sultanas

• Yellow rice

• Tomato & onion salad

• Chilli & apricot chutney

• Coconut tart

Prawn cakes with coriander sambal

Serves 6 Prep 20 mins Cook 8 mins

FOR THE PRAWN CAKES

3 slices of white bread, halved

2 shallots, halved

1 garlic clove, crushed

400g raw peeled prawns or skinned unsmoked haddock generous grating of fresh nutmeg

1 egg

2 tbsp sunflower oil, for frying

FOR THE SAMBAL

1 green pepper, deseeded

1 green chilli, deseeded

2 garlic cloves

40g fresh coriander

1 tsp caster sugar

2 tsp white malt vinegar

1 small lemon, juiced

1 Put all the ingredients for the prawn cakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill. Will keep, uncooked, in the fridge for one day.

2 Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.