Supplies
Mini N’duja Risottos with Garlic Prawns
- 1 Sainsbury’s Taste The Difference N’duja & Sun-dried Tomato Risotto
- 100g of Sainsbury’s Raw King Prawns with Garlic Butter
- 1 tablespoon of olive oil
- Juice from ½ lemon
- To serve: 1 small handful of wild rocket
- Parmigiano Reggiano
- Sliced red chilli
- Toasted sourdough
- 1 garlic clove
- 1 tablespoon of olive oil
Roast Pork Belly with Butternut Squash & Crispy Parma Ham
- 1 Sainsbury’s Taste The Difference Slow Cooked Crackling Pork Belly
- ½ a small butternut squash, peeled and diced small
- 1 tablespoon of olive oil
- 6 slices of parma ham
- Serve with: Tenderstem broccoli spears
- Calvados jus (provided with pork belly)
S’mores & Ginger Ice Cream Sundaes
- 300g of soft vanilla ice cream
- 4 pieces of stem ginger in sugar syrup, roughly chopped
- 1 tsp of stem ginger syrup
- 1 tsp of mixed spice, plus extra for garnishing
- 30 g of mini marshmallows, plus extra for garnishing (optional)
- 1x 150g Sainsbury’s Taste The Difference Chocolate S’mores Cake
Steps
Mini N’duja Risottos with Garlic Prawns
- Place the Sainsbury’s Taste The Difference N’duja & Sun-dried Tomato Risotto in the microwave and cook according to the packet instructions.
- While the risotto is cooking, fry the prawns in the olive oil over a high heat for 1 minute on each side. Once nearly done add the garlic butter and the lemon juice to finish off the prawns. Make sure prawns are cooked through.
- To serve, plate the risotto then arrange the prawns on top, drizzling over the garlic butter.
- Top off with the rocket, chillies and parmigiano.
- For the sourdough, toast then rub one side with the garlic, drizzle over the olive oil and a pinch of salt.
Roast Pork Belly with Butternut Squash & Crispy Parma Ham
- Preheat the oven to 220°.
- Place the butternut squash into a bowl, coat in the oil, season, mix and then add to a roasting tray along with the pork.
- Cook the pork as per the packet instructions and after 30 minutes remove the butternut squash.
- For the final 10 minutes add the parma ham to the roasting dish and continue cooking.
- Once ready, serve with your favourite green veg like tenderstem broccoli spears and the calvados jus provided.
S’mores & Ginger Ice Cream Sundaes
- Into a bowl add the ice cream, stem ginger, syrup, mixed spice, marshmallows (if using) and mix all together.
- To build the sundae, take some of the cake and place it at the bottom of a sundae glass, followed by some of the ice cream and repeat.
- Top with more marshmallows, either mini or giant, and blow torch for a real wow-factor.
- Finish with an extra sprinkling of the mixed spice and dig in!!