LIFESTYLE NEWS - The kids are back at school, which means helping with homework and cooking after a full day’s work at the office.
In 30 minutes dinner can be on the table without tiring you out.
You will need:
- One bunch of spring onions.
- Half a tin of anchovies in oil.
- Six cloves of garlic.
- 700g asparagus.
- 500g frozen peas.
- 300g frozen broad beans.
- 60g of fresh mint.
- 300ml single cream.
- One lemon.
- 300ml vegetable stock.
- Two 250g tubs of cottage cheese.
- 500g fresh lasagne sheets.
- Parmesan cheese.
- Olive oil.
- A few sprigs of fresh thyme.
What to do:
Preheat the oven to its maximum.
Trim and finely slice the spring onions.
Pour the oil from the anchovy tin into a large frying pan over a high heat, and then add the spring onions and anchovies.
Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
Season with sea salt and black pepper; add one splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
