Recipes

Courgette, Lemon & Chilli Tagliatelle

Serves 2 Prepare 5 mins Cook 10 mins

Ingredients

• 175g essential Waitrose Tagliatelle • 2 tbsp Waitrose Extra Virgin Olive Oil • 2 medium courgettes, halved lengthways and sliced thinly • 1–2 cloves garlic, finely chopped • ¼ tsp Bart Crushed Chillies • Grated zest of ½ lemon
Method
Bring a large saucepan of water to the boil, add the tagliatelle and cook for 10 minutes until just tender. Meanwhile, heat the oil in a large frying pan and add the courgettes in a single layer. Cook on a medium to high heat for 5 minutes until golden, turning to cook both sides. Add the garlic and chilli and cook for a further minute. Season the courgettes and stir in the grated lemon zest. Drain the pasta and toss with the courgettes and any oil from the pan. Check seasoning and serve with grated strong vegetarian Cheddar or Parmigiano Reggiano if desired.

Chickenstuffed with mozzarella & chorizo

Serves 4 Prepare 10 mins Cook 25 - 30 mins

Ingredients
• 4 essential Waitrose British Chicken Breast Fillets • 12 slices Spanish chorizo • 125g essential Waitrose Mozzarella, sliced into 4 • 8 fresh basil leaves • 1 medium egg, beaten • 50g fresh white breadcrumbs • 1 tbsp olive oil
Method
Preheat the oven to 200°C, gas mark 6. Make a cut with a sharp knife down one side of each chicken breast and open out. Cover with clingfilm and beat with a rolling pin to flatten out. Lay 3 slices of chorizo on each breast then top with a slice of mozzarella and 2 leaves of basil. Season with pepper and fold over to cover the filling. Secure with a cocktail stick or small metal skewer. Season the egg and dip each chicken breast first in egg, then in breadcrumbs to coat. Place the coated breasts on a baking tray, sprinkle with the oil and cook in the oven for 25–30 minutes until golden and cooked through, turning once during cooking. Serve hot or cold with a green salad.