Maybe it's my age but I'm pretty sure it is the weather - as I am writing this, despite having a fan blowing it is still boiling and we are all completely wiped out! As a consequence I am going to be uncharacteristically brief but I do want to let you know that for this weekend only there is 20% off everything (excluding tins and gift boxes) so to take advantage head over to the website now - www.finooliveoil.co.uk - and enter SCORCHER at the checkout.
I can hardly face cooking, and have turned the Aga off for swelter limitation but this simple recipe can be done in minutes on the hob (or the BBQ)
GARLIC AND CHILLI PRAWNS (serves 2)
250g peeled king prawns (frozen are fine and they don't need to be thawed in advance), 2 cloves garlic, 1 red chilli (adjust to taste), 1" piece ginger, olive oil, 1 large tomato, flat leaf parsley (or coriander), juice 1 lime
Chop up the garlic and ginger, and finely slice the chilli - chop up the tomato and parsley. Place a saucepan on a gentle heat, add a glug of olive oil and the garlic, ginger and chilli - stir whilst cooking for a couple of minutes - it will smell delicious - then add the prawns and keep stirring - if they are fresh they will only take 2-3 minutes - frozen will take a bit longer - either way as soon as they are pink they are done. Then stir in the chopped tomato, the parsley, a good squeeze of lime and salt and pepper and serve with green salad and warm bread to sop up the juice.
Look at the beautiful light on my walk yesterday evening.
Don't melt!
Susie