Revive your dreary February weekend with these six recipes. From a hearty puff pastry pie to a lemon drizzle that’s sure to transport you to the warmer Spring months in a mouthful, here’s what to get cooking this weekend.

Massaman Prawn Curry 

“Massaman curry is a southern Thai curry. It’s commonly made with beef, coconut milk, potatoes and peanuts however we use prawns for this lighter version. The peanuts at the end give a deliciously rounded, crunchy kick, highlighting a beautiful balance of salt, sour, and a little heat.”  – Isreal Mbabazi, Head Chef at 108 Brasserie at The Marylebone

Serves 2


  • 1.5 Tbsp Massaman Curry Paste (Mae Ploy works well) 
  • 400ml Coconut Milk
  • 150g Small New Potatoes
  • 1 Cinnamon Stick
  • 2 Cardamom Pods, Squashed 
  • 200g Raw King Prawns
  • 1 Tsp Brown Sugar
  • Karrif lime leaves
  • 2 Limes, Quartered
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Roasted Peanuts
  • Red Chilli, Sliced
  • Thai Basil, Shredded To Serve


  1. Cook the massaman paste in the thick bit of the coconut milk for a few minutes until it becomes fragrant. Add the rest of the coconut milk, karrif lime leavves, palm sugar, cinnamon stick and cardamon and simmer for a minute. Add the potatoes and squash, and simmer for 15-20 minutes until the vegetables are tender. 
  2. Add the prawns, green beans, sugar, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are just cooked and pink. 
  3. Serve the curry sprinkled with lime wedges, roasted peanuts (if using), chilli and basil. Serve with boiled rice.

Recipe courtesy of 108 Brasserie |

Sweet Miso Grilled Cod, Peas, Edamame and Soy

Perfect for a quick and easy weekend hit after a long stroll around the local park or for a zingy midweek pick me up. It’s sweet, it’s salty and it’s definitely delicious.

Serves 4


  • 3 tbsp red miso paste
  • 2 tbsp mirin
  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 garlic clove, crushed
  • 1 tsp sugar
  • 1 tbsp toasted sesame oil
  • 2cm piece fresh ginger, grate


  • 4 sustainable cod fillets (around 150g each)
  • A handful of fresh coriander, plus extra to serve
  • 175g edamame beans, shelled (optional)
  • 200g peas, cooked
  • 4 spring onions, finely sliced
  • 1 bunch radishes
  • lime wedges, to serve
  • Coriander leaves, to serve


  1.     Preheat the oven to 200°C/180°F/Gas mark 6
  2.     Mix together the mirin, soy sauce, sugar, sesame oil, rice wine vinegar, garlic and ginger in a small bowl. Divide the mixture in half and add the miso paste to one half, setting the other half aside.
  3.     Lay each piece of cod on a piece of greaseproof paper large enough to enclose it, spoon the miso mix onto the fish and scatter over the coriander.  Tightly seal to make parcels.
  4.     Put the 4 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. 
  5.     In a bowl, add the beans, peas, spring onions and radishes to the leftover dressing and toss until evenly coated.
  6.     Divide the salad between 4 plates.
  7.     Unwrap the parcels, lift out the cod and serve on top of the salad, with extra coriander leaves and lime wedges on the side.

Recipe courtesy of Yes Peas! |

Meat Croquettes with Rose Harissa Mayonnaise, Lia Teixeira

Perfect for a dinner party or for feeding the kids, this recipe will sure be a winner and become a regular weekend contender.

Makes 20 to 24


  • 500g leftover cooked meat
  • 25g butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, crushed
  • 50g plain flour, plus extra for coating
  • 250ml whole milk, boiled
  • 2 tbsp fresh parsley, finely chopped
  • Pinch of grated nutmeg
  • Sea salt and ground black pepper
  • 2 large eggs, beaten
  • Breadcrumbs, to coat
  • 1 litre vegetable oil, for deep frying
  • Mayonnaise, for dipping
  • Rose harissa paste


  1. First, mince your leftover cooked meat in a food processor.
  2. Meanwhile, heat the butter and olive oil in a large pan over a medium-high heat. Add the onion and garlic then cook while stirring for 3 minutes or until the onion is soft and golden brown.
  3. Sprinkle in the flour and stir continuously until a paste forms; this is called a roux. Continue cooking for 2 minutes. Add the hot milk to the roux gradually, stirring as you go, until you get a smooth sauce. 
  4. Cook for 5 to 10 minutes, stirring continuously, until the sauce has thickened.
  5. Take the pan off the heat and add the meat, chopped parsley, nutmeg, sea salt and freshly ground black pepper to taste. Transfer the mixture to a bowl and allow to cool.
  6. Divide the mixture into 20 to 24 pieces, all approximately the same weight so they cook evenly. Dust your hands well with flour and shape the croquettes into sausages or, if you prefer, golf balls.
  7. Put some flour into a shallow bowl and roll each croquette in it to coat them. 
  8. Next, dip the croquettes in the beaten egg, followed by the breadcrumbs.
  9. Place your coated croquettes in a large baking tray, cover with cling film and refrigerate for 1 hour or until firm.
  10. Heat the vegetable oil in a large cast iron pan until it reaches 180°c (you can also do this in a deep-fat fryer). If you can’t measure the temperature, a piece of bread should sizzle and turn golden in 15-20 seconds when the oil is hot enough.
  11. Deep fry three or four croquettes at a time in the oil, lifting them out once golden brown using a slotted spoon.
  12. Leave to drain on a plate lined with kitchen paper until all the croquettes are fried.
  13. Serve the croquettes with a bowl of mayonnaise swirled with rose harissa paste for dipping, or, if you prefer, a bowl of Dijon mustard.


Lamb and Pumpkin Rough Puff Pie 

Nothing quite beats a hearty pie so why not skip the Sunday roast and make this lamb and pumpkin puff pie for something a little different. It’s comforting and sure to be a real table pleaser.

Serves 4

Ingredients for rough puff pastry: 

  • 250g Carr’s Strong Plain Flour
  • 1 tsp Fine Sea Salt
  • 250g Butter at room temperature, but not soft
  • 150ml Cold Water

Ingredients for pie filling: 

  • 450g Lamb Shoulder, cubed
  • 1 Red Onion, roughly chopped
  • ½ Small Pumpkin or Butternut Squash, peeled and cubed (about 350g prepared weight)
  • 1 Large Carrot, peeled and cubed
  • 400ml Lamb Stock


  • 2 tsp Ground Cumin
  • 2 tbsp Carr’s Plain Flour
  • Salt and Pepper for seasoning
  • 2 Sprig Rosemary
  • 1 Egg and a splash milk mixed together for glazing

Method for pastry:

  1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely – do not rub into breadcrumbs, you need to see bits of butter.
  2. Make a well in the bowl and pour in about 100ml of the cold water, mixing until you have a firm rough dough, adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.
  3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only to about 20 x 50cm, keep edges straight and even. Don’t overwork the butter streaks – you should have a marbled effect.
  4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before using.

Method for pie filling:

  1. Preheat the oven to 200ºC (Fan 180°C, Gas Mark 5).
  2. Place the chopped pumpkin/squash, carrot and sprig of rosemary onto an oiled roasting tray and season. Place in the oven for 20 minutes.
  3. Whilst the vegetables are roasting, heat 1 tbsp of oil in a large pan, add the onion and brown slightly.
  4. In a bowl mix together the flour, cumin, salt and pepper and dust the cubed lamb. Add the lamb to the pan and brown well.
  5. Remove the vegetables from the oven and add to the pan along with the stock. Place a lid on the pan and allow to simmer gently for about 30 minutes. Turn the oven up to 220ºC (Fan 200°C, Gas Mark 6).
  6. Remove from heat and ladle into a pie dish or four individual pie dishes. Reserve a little juice, if there is quite a lot, and save this for additional gravy.
  7. Take a rolling pin and roll out the pastry to fit the top of the pie dish/dishes.
  8. Place pastry on top of the pie dish/dishes, brush with egg and milk glaze, and place in the oven for about 20-25 minutes until the pastry has risen and is golden brown.
  9. Serve with seasonal green vegetables and any leftover gravy.

Recipe courtesy of Carr’s Flour, you can find out more information on their website. The full range is available to order from their online shop.

Baked Pomegranate Feta with Spiced Red Pepper Sauce & Tabbouleh, Liberty Fennell  

A delicious addition to meze or perfect as a light lunch, this recipe by Liberty Fennell is sure to satisfy your sweet and salty cravings in one.

Serves 2


For the feta: 

  • 200g feta
  • 1 tbsp pomegranate molasses
  • 1 tsp za’atar
  • 1 tsp runny honey

For the red pepper sauce:

  • 150g baby plum tomatoes
  • 100g roasted jarred red peppers
  • 3 cloves of garlic, kept in their skins
  • 1 red chilli, stalk removed
  • ½ a red onion, cut into wedges
  • 1 tsp ras el hanout
  • Olive oil
  • Salt and pepper

For the tabbouleh:

  • 100g quinoa (mixed, white or red)
  • 30g flat leaf parsley, finely chopped
  • 30g fresh coriander, finely chopped
  • 15g mint, stalks removed, finely chopped
  • 75g baby plum tomatoes, finely chopped
  • ½ a red onion, finely chopped
  • ½ a lemon, juiced


  1. Preheat your oven to 220°c fan.
  2. While you cook the quinoa for the tabbouleh according to the packet instructions, then drain it and leave to cool (unless you are using pre-cooked quinoa).
  3. Place all the ingredients for the red pepper sauce onto a medium-sized baking tray, sprinkling the ras el hanout evenly over everything.
  4. Drizzle with olive oil (about two tablespoons) then season with salt and pepper. 
  5. Place the tray in the preheated oven to roast the vegetables for 20 minutes until charred and soft.
  6. Meanwhile, line a small baking tray with tin foil or baking parchment then place the block of feta on top. Drizzle with the pomegranate molasses, za’atar and a tablespoon of olive oil. Place in the hot oven to cook for 15 minutes until soft and golden.
  7. Place the cooked and cooled quinoa, parsley, coriander, mint, chopped baby tomatoes and chopped onion into a mixing bowl.
  8. Add two tablespoons of olive oil and the lemon juice, season with salt and pepper and toss everything together to make the tabbouleh.
  9. Remove the roasted vegetables from the oven, take out the whole garlic cloves and squeeze the soft garlic out of the skins into a food processor along with the rest of the roasted vegetables. Blend until smooth to make the red pepper sauce. 
  10. Serve the tabbouleh onto plates. Remove the feta from the oven and drizzle with honey. Serve the baked feta onto the tabbouleh and any juices from the tray then spoon over some of the spiced red pepper sauce.


Elderflower & Lemon Drizzle Loaf Cake

Nothing can beat a classic lemon drizzle but the elderflower addition to this loaf cake just works beautifully. One bite of this and you’ll be transported to sunny Spring meadow fields. 

Serves 6-8


For the loaf:

  • 175g Softened Butter
  • 175g Caster Sugar
  • 175g Carr’s Self Raising Flour
  • ½ tsp Baking Powder
  • 3 Eggs
  • 100ml Milk

For the filling:

  • Lemon Curd


For the lemon drizzle:

  • 4 tbsp Elderflower Cordial
  • 4 tbsp Caster Sugar
  • Juice of 1 Lemon

For the icing: 

  • 55g Icing Sugar
  • Elderflower Cordial and Lemon Juice (just enough to mix with the icing sugar)


  1. Grease and line a 2lb loaf tin with a strip of baking parchment.
  2. Preheat the oven to 180°C (Fan 160°C, Gas Mark 4).
  3. Sift the flour and baking powder into the mixer, add the remaining ingredients and mix until smooth.
  4. Spoon into the loaf tin and bake in a preheated oven for 50 mins until golden and a skewer comes out clean.
  5. Make the drizzle by placing the sugar, cordial and lemon juice in a pan and melt over a low heat until dissolved into a syrup.
  6. Remove cake from the oven and prick all over with the skewer, whilst still warm drizzle over the syrup and leave to cool in the tin.
  7. Once cool remove from the tin and slice the loaf in half, spread one side with the lemon curd and replace the top.
  8. Decorate by mixing the icing sugar with a small amount of cordial and lemon juice until smooth and has a spreading consistency. Finish with a little lemon zest.

Recipe courtesy of Carr’s Flour, you can find out more information on their website. The full range is available to order from their online shop.

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