One Pot

Tuna Frittata

This is the ultimate meal in a pan – easy to prepare and easy to serve. For a stronger cheese flavour, try a creamy goats cheese in place of the soft white cheese.

Tuna Frittata

Serves 2-3

25g / 1oz / 2tbsp butter
15ml / 1 tbsp olive oil
1 onion, finely chopped
175g / 6oz courgettes (zucchini), halved lengthwise and sliced
75g / 3oz / 1 1/4 cups brown cap (cremini) mushrooms, sliced
50g / 2oz asparagus tips
4 eggs, beaten
75g / 3oz / 3/8 cup soft white (farmers) cheese or ricotta cheese
30ml / 2 tbsp chopped fresh thyme
200g / 7oz can tuna, in olive oil, drained and roughly flaked
115g / 4oz cooked, peeled prawns (shrimp)
salt and ground black pepper

Heat the butter and oil in a non stick frying pan. Add the chopped onion and cook for 3 minutes, then add the sliced courgettes, mushrooms and asparagus tips and cook for a further 10 minutes, or until beginning to soften and brown.

Beat together the eggs, soft and ricotta cheese, chopped thyme and plenty of seasoning until they are well combined.

Stir the tuna into the pan, add the prawns and season well. Heat through gently. Pour over the egg mixture and cook over a gentle heat for 5 minutes.

Push the egg away from the sides to allow the uncooked egg to run on to the pan. Preheat the grill (broiler) to medium and grill (broil) the omelette to set and brown the surface. Serve cut in wedges.

More Frittata Recipes

ITV.com – Mexican frittata

Jamie Oliver – Spinach, Red Onion and Feta Frittata

Serious Eats – Chorizo and Potato Frittata

jamie oliver frittata recipe
tuna frittata

Penne With Cream And Smoked Salmon

Three essential ingredients combine together beautifully, and the dish is very quick and easy to make. Accompany with a green salad, ciabatta bread and some sparkling wine for an easy but impressive meal.

Penne With Cream And Smoked Salmon

Serves 4

350g / 12oz / 3 cups fried penne
115g / 4oz thinly sliced smoked salmon
2-3 fresh thyme sprigs
25g / 1oz / 2 tbsp unsalted (sweet) butter, diced
150ml / 1/4 pint / 2/3 cup extra thick single (light) cream
salt and ground black pepper

Cook the dried pasta in a large pan of lightly salted boiling water for 10 minutes until it is just tender or according to the instructions on the packet.

Meanwhile, using sharp kitchen scissors, cut the smoked salmon slices into thin strips, about 5mm / 1/4 in wide. Strip the leaves from the thyme springs and rinse in cold water.

Drain the pasta are return it to the pan. Add the butter and heat gently until melted, then stir in the cream with about one quarter of the smoked salmon and thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring all the time. Check the seasoning. Divide among four warm bowls, top with the remaining salmon and thyme leaves and serve immediately.

More Salmon and Pasta Recipes

Daily Mail Uk – Pasta With Salmon And Asparagus

Sainsburys – Salmon Pasta With Mushroom & Broccoli Recipe

Waitrose – Penne with salmon, lemon and dill

Penne with Salmon Cream Sauce
penne smoked salmon dill

Mediterranean Duck With Harissa And Saffron

Harissa is a fiery chili sauce from north Africa. Mixed with cinammon, saffron and preserved lemon, it gives this colourful casserole an unforgettable flavour.

Mediterranean Duck With Harissa And Saffron

Serves 4

15ml / 1 tbsp olive oil
1.8-2kg / 4-4 1/2 lb duck, quartered
1 large onion, thinly sliced
1 garlic clove, crushed
2.5ml / 1/2 tsp ground cumin
400ml / 14fl oz / 1 2/3 cups duck or chicken stock
juice of 1/2 lemon
5-10ml / 1-2 tsp harissa
1 cinammon stock
5ml / 1 tsp saffron threads
50g / 2oz / 1/3 cup black olives
50g / 2oz / 1/3 cup green olives
peel of 1 preserved lemon, rinsed, drained and cut into fine strips
2-3 lemon slices
30ml / 2 tbsp chopped fresh coriander (cilantro), plus extra leaves to garnish
salt and ground black pepper

Heat the oil in a flameproof casserole. Add the duck quarters and cook until browned all over. Remove the duck with a slotted spoon and set aside. Add the onion and garlic to the oil remaining in the casserole and cook for 5 minutes until soft. Add the ground cumin and cook, stirring for 2 minutes.

Pour in the stock and lemon juice, then add the harissa, cinnamon and saffron. Bring to the boil. Return the duck to the casserole and add the olives, preserved lemon peel and lemon slices. Season with salt and pepper.

Lower the heat, partially cover the casserole and simmer gently for about 45 minutes, or until the dick is cooked through. Discard the cinammon stick. Stir in the chopped coriander and garnish with coriander leaves.

More Duck Recipes

UKTV Good Food – Pan-fried duck breast with mediterranean vegetable salad and pickled ginger dressing

Channel 4 UK – Duck with kumquat and pear chutney

Woman and Home – Easy Roast Duck

roast duck recipe jamie oliver
Jamie oliver roast duck