Crab and saffron linguine
20 MINUTES | SERVES 2 | EASY | LC
saffron a pinch
unsalted butter 30g
shallots 2 round, finely chopped
garlic 2 cloves, finely chopped
red chilli 1⁄2, deseeded and chopped
white crabmeat 100g
brown crabmeat 50g
lemon 1, zested and juiced
linguine 175g
• Put the saffron in a cup and pour over 3 tbsp of just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat for 5-7 minutes or until softened.
• Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.
• Meanwhile, cook the linguine in a pan of boiling, salted water according to pack instructions.
• Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice, and saffron water with the strands. Season.
• Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper.
PER SERVING 470 KCALS | FAT 17.2G
SATURATES 8.8G | CARBS 49.7G | SUGARS 1.8G
FIBRE 5.1G | PROTEIN 26.4G | SALT 0.7G
Avocado and spinach fusilli
25 MINUTES | SERVES 4 | EASY | V LC
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce