With so many weeks ‘off’ we’d forgotten the mad dash from school run to getting supper on the table. Anna, once again, has come to the rescue with three amazing family recipes that take no time at all to make and are healthy too!

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Cowboy Salmon

I’ve served this South Western inspired Salmon with a fresh Black Bean, Avocado and Corn Salad. This is one of the first salmon recipes I shared when I started my AFK journey in the summer of 2018 and I still love it. The marinade is basically a barbecue sauce without any of the sugar or nasties and it works brilliantly on chicken and pork ribs too. I’m always referring to recipes as being simple, quick and easy and this sauce is all of those things. It literally takes a minute to make. Make a double batch of it and the salad too so it serves another meal later in the week. Avocado never keeps well in the fridge (even with lime to preserve it) so add that just before you serve.

INGREDIENTS for 4
4 Salmon fillets

For the marinade:
2 tbsp Worcestershire Sauce
1 tbsp tomato puree
1 tbsp Apple Cider Vinegar
2 crushed garlic cloves
Juice of a clementine (or half an orange)
1 tbsp smoked paprika
2 tsp honey
Salt and Pepper

For the Salad:-
200g sweetcorn either from a can or cut from fresh cobs
100g fresh tomatoes roughly chopped
400g black beans rinsed
2 avocados chopped
Juice of 2 limes
2 tbsp Extra Virgin Olive Oil
Fresh Coriander

METHOD
Mix together the marinade ingredients in a bowl and add the salmon fillets. Make sure they’re coated. Leave for 20 minutes if possible whilst you combine all the salad ingredients. Cook the salmon in a hot oven (220 fan) or ideally under an oven/grill combo for 7 minutes. Or cook on the barbecue in a fish rack.

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White Wine & Garlic Chorizo & Prawn Linguine

This dish is knocked up in the time it takes to cook the linguine, or any other pasta of your choice. It requires just a few ingredients too, one of which of course is wine, but don’t worry this burns off so it’s still a safe and tasty dish for children to eat.

INGREDIENTS for 4
350g (approx 20) raw king prawns – the larger the better
200g chorizo, sliced
2 garlic cloves crushed
150ml white wine
Juice of half a lemon
1 tbsp butter
320g linguine
Fresh parsley or coriander, chopped, to serve

METHOD
Get a pan of water boiling and add your linguine. Cook for 10 minutes. Meanwhile, heat a frying pan and add a tiny amount of oil and the chorizo. The chorizo releases its own delicious paprika flavoured oil. Colour for a couple of minutes then add the prawns and garlic. Cook until the prawns have just turned pink. For large prawns this will take about 3-4 minutes. Turn up the heat and squeeze in the lemon and add the wine. Let the wine reduce for a minute then add the butter to bring everything together.

Drain the pasta and add to the chorizo and prawns. Finish with the herbs and serve.

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Raisukaree Curry

Here’s my simple & healthier version of the Wagamamas favourite, Raisukaree. Thai inspired the mild sauce is made using a simple paste that is whizzed together and combined with coconut milk and zesty lime. You can choose whether to make the chicken, prawn or tofu versions – I’ve provided the methods for each!

INGREDIENTS for 4
1 tbsp oil
1 red onion sliced
2 peppers chopped
100g sugar snaps or mange tout
50g spring onions trimmed & cut into 5cm pieces
1 red chilli for extra heat (optional)
200ml veg stock
400ml coconut milk
Lime wedges to serve

For the paste:-
3 garlic cloves
2 lemon grass stalks trimmed and chopped
15g fresh coriander (inc stems)
5cm ginger peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika
2 tsp honey
2 tbsp fish sauce (sub with soy for vegan version)
1 tbsp soy sauce
1 tbsp groundnut or veg oil
Juice of a lime

either:-
500g chicken breasts cut into strips
350g king prawns
280g tofu cubed

METHOD
Blitz together all the paste ingredients.

Heat a wok or deep frying pan and add the oil and the sliced onion. Soften for a minute before adding the peppers. Cook the peppers for just 2 minutes and set the contents of the pan aside. If making the chicken version, add the chicken strips & 3 tbsp of the paste to the pan. Cook for 3 minutes. If making the tofu version, colour the tofu first then add the paste for a minute. For the prawn version, add the paste and add the prawns at the next stage!

Add the stock to the pan together with the coconut milk. Bring to a simmer, reduce for a couple of minutes then add the sugar snaps, spring onions and the peppers/onions you set aside. Simmer for 3 minutes then serve with extra chilli & lime wedges.

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Follow @annasfamilykitchen for more amazing recipes