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Harissa lamb, seafood noodles and warm chicken salad: Jane Baxter’s 15

Harissa lamb chops with spiced aubergine and yoghurt

Prep 5 minutes

Cook 15 min

Serves 2 generously (or 4 light meals).

4 lamb chops, no greater than 2cm thick.

2 tablespoon increased harissa.

4 tablespoon panko breadcrumbs.

Salt and pepper.

4 tbsp olive oil.

1 large aubergine.

2 garlic cloves, peeled.

1 pinch chilli flakes.

400g passata.

1 huge pinch ground allspice.

1 pinch cayenne pepper.

2 tablespoon chopped coriander leaves.

150ml Greek yoghurt.

2 tbsp chopped mint leaves.

1 tablespoon toasted pine nuts.

Heat the oven to 210C (190C fan)/ 410F/gas 6 1/2. Rub the harissa into the chops, then coat them in the panko and season. Heat half the olive oil in an ovenproof frying pan, fry the chops for 2 minutes on each side, then move to the hot oven for five minutes, eliminate and set aside to rest.

As quickly as the lamb is in the pan, cut the aubergine into 1-2cm pieces. Set a large fry pan over a high heat, add the rest of the oil, then fry the aubergine for five minutes, until browned all over. Grate in the garlic, add the chilli flakes and fry, stirring, for a minute. Include the passata, allspice and cayenne, season and cook for another 5 minutes, till the sauce has actually minimized and the aubergine is cooked through. Sprinkle with chopped coriander and keep warm.

Season the yoghurt and stir in the sliced mint. Spoon the spiced aubergine on to plates, leading with the chops and serve with a dollop of yoghurt and a sprinkling of pine nuts.

Asian seafood with rice noodles

Preparation 5 minutes.

Cook 15 minutes.

Serves 2 generously (or 4 light meals).

110g rice vermicelli.

1 tsp freshly ground white pepper.

3 red chillies.

4 garlic cloves, peeled.

1 tbsp roughly sliced coriander roots (or stalks).

2 tbsp sunflower oil.

2 tbsp oyster sauce.

1 tablespoon fish sauce.

1 tsp soft brown sugar.

75ml chicken stock.

200g monkfish.

100g cleaned up squid.

500g cleaned mussels.

200g raw peeled prawns.

1 handful basil leaves, ideally holy or Thai (regular basil will do at a pinch).

Sliced coriander, to garnish.

Soak the noodles in just-boiled water for 10 minutes while you get on with whatever else.

Put the pepper, chillies, garlic and coriander root in a small food mill and blitz to a rough paste. Heat the oil in a large pan over a medium heat, fry the paste for a minute or more, up until gently coloured, then stir in the oyster sauce, fish sauce and sugar.

Cut the monkfish into 2cm chunks and slice the squid tubes into rings. Add all the fish and shellfish to the pan, pour in the stock and rice noodles, and stir until everything is well layered. Cover, show up the heat and leave to cook for 2 to 3 minutes, up until the mussels open in the steam (dispose of any that do not).

Fold through the basil leaves, spray with coriander and serve.

Warm chicken and bread salad

Preparation 5 min.

Cook 15 min.

Serves 2 generously (or 4 light meals).

4 tablespoon olive oil.

Salt and pepper.

4 boneless, skin-on chicken thighs.

1/2 ciabatta.

2 garlic cloves, peeled.

1 bunch spring onions, cut.

2 tablespoon currants.

3 tablespoon pine nuts.

150g mixed lettuce leaves– frisee and radicchio, for choice.

2 tbsp moscatel vinegar.

1 tbsp each chopped tarragon and sliced chives.

Heat the oven to 210C (190C fan)/ 410F/gas 6 1/2. Put a tablespoon of the oil in an ovenproof fry pan set over a medium-high heat, season the chicken on both sides, then lay the thighs skin side down in the hot pan and fry for a number of minutes, up until the skin releases its fat and is slightly browned. Turn over the thighs and move the pan to the hot oven for about 10 minutes.

Rip the bread into 2-3cm chunks, scatter over a baking tray and put in the oven for 5 minutes, or up until lightly toasted.

On the other hand, thinly slice the garlic and spring onions, and put the currants in a small bowl and cover with hot water. In a small pan, heat the rest of the oil, carefully fry the garlic, spring onions and pine nuts for a minute or more, taking care not to let the garlic brown, then set aside.

Get rid of the chicken from the oven, put the fat from the pan into a big bowl, blend in the vinegar and herbs, and season kindly. Very finely slice the chicken and contribute to the bowl, followed by the toasted bread, drained pipes currants, salad leaves and the garlic, spring onion and pine nut mix. Fold to integrate, then serve.

Jane Baxter is chef/co-owner of Wild Artichokes in Kingsbridge, Devon.

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