Summer SIZZLERS

Fuel your summer with these fresh, high-protein recipes

In the second instalment of our four-part recipe series – with premium cookware brand HexClad and top chef and fitness enthusiast Chris Baber – we’re savouring the tastes of summer with four fresh and flavourpacked dishes. Baber advocates for a healthy relationship with food, steering away from restrictive diets and promoting a balanced, joyful eating experience. His advice is to listen to your body, relish each bite guilt-free, and embrace food as a sensory delight.

PRAWN PAELLA

Chef says: “A true crowd-pleaser, this dish captures the essence of summer in a single bite. With a nice mix of flavours and textures, it’s incredibly simple to prepare, making it an ideal choice for gatherings. The rice provides a comforting carb base while the juicy prawns add a generous dose of protein. Apart from being a flavourful dish, it’s also quite budget-friendly, perfect for feeding a large group.”

Total time: 40 mns Serves: 4

INSTRUCTIONS:

1. Heat the oil in a HexClad 30cm Hybrid Pan over medium heat. Add the chorizo, onion, pepper, and garlic, and cook until the onion and pepper are softened and the chorizo has released its oil – about 5 minutes.

2. Add the rice and paprika. Cook, stirring until everything is well coated in oil, for about 2 minutes. Pour in the stock and increase the heat to high to bring the mixture to a boil.

3. Reduce the heat to medium-low and cover the pan. Simmer, stirring occasionally until the rice is al dente – about 15 minutes. If the mixture starts to become too dry, add a splash of water.

4. Stir in the prawns and peas. Cover and cook until the prawns are pink and cooked through, and the peas are warmed – about 5 minutes more.

5. Remove from the heat, stir in the parsley and lemon juice, and serve.

SPICY LAMB CHOPS WITH MINTY YOGURT SAUCE