Seafood - Tag - vo.rs

Prawn Saganaki with Feta and Dill

Fri, 05 Sep 2025 14:00:00 +0000

Prawn saganaki is the kind of dish that makes you feel as though you’ve been transported to a harbour-side taverna with a cold glass of something and the sea a few feet away. Sweet prawns, a rich tomato sauce sharpened with garlic and chilli, and salty feta that softens into the bubbling pan — it’s bright, generous and comes together in well under half an hour. My small twist is finishing it with a real shower of fresh dill rather than the more usual parsley; its aniseed note echoes the ouzo and makes everything taste unmistakably Greek.

Mussels in White Wine, Garlic and Cream

Wed, 06 Aug 2025 07:00:00 +0000

There is no faster route to feeling like you’ve cooked something proper than a pot of mussels. Fifteen minutes, one pan, a glass of wine that doubles as both ingredient and reward, and you have a bistro dinner that costs a fraction of what you’d pay sitting outside one. The smell alone — garlic softening in butter, then that briny steam when the wine hits the shells — is enough to make the whole kitchen lean in. My one small twist here is a spoonful of Dijon stirred into the cream at the end. It sharpens everything, cuts the richness, and stops the sauce tasting flat.

Prawn and Chorizo Linguine with Cherry Tomatoes

Mon, 08 Jul 2024 09:00:00 +0000

This is the supper I reach for when I am hungry, tired and unwilling to wash more than one pan. Smoky cooking chorizo renders down into a slick of paprika-stained oil, which then becomes the cooking fat for sweet king prawns and a tumble of cherry tomatoes that collapse into a quick, glossy sauce. My one small twist is to skip the usual splash of cream or wine entirely and instead build the sauce from the chorizo oil and a ladle of starchy pasta water, finished with lemon. The result is brighter, cleaner and far more more-ish than the heavy version, and it lands on the table in about twenty minutes.