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Essential Frozen British Garden Peas1.25kg
1.25kgItem price
£1.85Price per unit
£1.48/kgThis is such a quick, yet luxurious dish from Diana Henry – so get it all ready before you start.
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Boil the peas for 2-3 minutes, then drain, cool under cold water and drain again. Dry the prawns well, using kitchen paper, or they won’t fry properly.
Heat ½ the olive oil and ½ the butter in a sauté pan. Gently fry the garlic, but don’t colour it. Add the peas along with the crab. Toss them around in the pan to heat through, season and add the crème fraîche. Cover with a lid and remove from the heat.
Put the pasta into a large pan of lightly salted boiling water and cook according to pack instructions.
In a frying pan that will hold all the prawns, with space around them, heat the remaining olive oil until hot. Add the prawns and cook on both sides until pink, opaque and cooked through. Season, add the rest of the butter and the lemon juice.
Heat the crab and peas in the sauté pan and add the prawns with their cooking juices, then the parsley. Heat through. Drain the pasta, reserving about a cupful of pasta water, and toss with the seafood. Add a little of the pasta cooking water, if needed, to loosen the sauce. Taste and adjust the seasoning – including the lemon juice – if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,918kJ/ 696kcals |
---|---|
Fat | 28g |
Saturated Fat | 12g |
Carbohydrates | 70g |
Sugars | 4.3g |
Fibre | 6.2g |
Protein | 38g |
Salt | 1.1g |
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£5.50Price per unit
£22/kg0 added
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£12.65Price per unit
£1.27/100ml0 added
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£1.90Price per unit
£7.60/kg0 added
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70pPrice per unit
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£6.75Price per unit
£6.75/100g0 added
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£1.20Price per unit
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