Reading week is the perfect chance to slow down and recharge. What better way to recharge than with some good food? Try out these healthy and tasty King's Food recipes and feel your best for the season.
Ingredients:
400g dried pasta of your choice
2 x 145g tuna tins in oil
3 garlic cloves
1 tsp red chilli flakes
400g tinned plum tomatoes, crushed
Optional:
Fresh basil sliced
Grated parmesan
Instructions:
- Bring a large pan of water to boil. Add a dash of salt and add the pasta. Cook pasta to package instructions
- While the pasta is cooking, crush or thinly slice the garlic cloves. Heat a saucepan over medium heat and carefully pour the oil from the cans of tuna into the pan. Add the garlic straight away and bring to a gentle sizzle (reduce heat if it is catching too quickly). Once the garlic is slightly golden, add the chilli flakes and drained tuna to toast for 1-2 minutes
- Next, add the crushed plum tomatoes and bring to a simmer until the pasta is cooked. Drain the pasta and add the tomato sauce. Stir to coat everything generously and fold in the chopped basil.
- Portion into pasta bowls and grate over the cheese. Save any leftovers in a container and enjoy cold the next day
Ingredients:
2 gelatine leaves
560ml double cream
180ml full fat milk
90g caster sugar
3 vanilla pods
150g fresh berries
25g icing sugar
½ tsp lemon juice
Instructions:
- In a bowl, soak the gelatine in cold water until soft and set aside
- Place the milk, cream and caster sugar in a saucepan and scrape in the vanilla pod seeds. On a low heat, gradually bring to simmer. Once simmering, remove from the heat and leave to cool slightly
- Remove the gelatine from the water and squeeze out any remaining water. Whisk into the cream before passing through a fine seive or muslin bag
- Fill a large bowl with ice and enough water to cover the ice. Place a smaller bowl on top of the ice and add the mixture. Stir until the vanilla seeds no longer stick to the bottom when still. Quickly pour the mixture into 4 glasses and set in the fridge for 3 hours
- To make the coulis, wash, hull and quarter the berries. Add to a small saucepan on low heat with the icing sugar and lemon juice. Simmer until the strawberries have collapsed (5-10 minutes). Blend until smooth
- Chill for 15 minutes before spooning on top of the set panna cotta. Chill for a further 30 minutes before serving with extra berries and a spring of mint