Holiday Cooking: Annabel Langbein's summer recipes

Asparagus with poached egg and parmesan
Asparagus with poached egg and parmesan
Eggs are one of my desert-island foods. When I want a nourishing lunch or light supper in a hurry, they tick all the boxes.

Super-fresh eggs are best for poaching, but adding 1tsp vinegar to the water helps hold older eggs together.

I love the deep orange colour the yolks become when the hens have been pecking on fresh greens.

Asparagus with poached egg and parmesan

Trim a handful of asparagus spears, plunge into a pot of lightly salted boiling water and cook 3min.

Lift out asparagus with tongs and transfer to a plate.

Return pot to a low heat and when water is gently simmering, break in a very fresh free-range egg and cook until soft-poached (about 3min).

Serve asparagus topped with egg, parmesan shavings, a drizzle of boutique extravirgin olive oil and coarsely ground black pepper. Serves 1.

Cajun Fish Tacos
Cajun Fish Tacos
Pick up some fresh white fish fillets on your way home and you have the starting point for all manner of meals. Fish takes only a few minutes to cook in a hot pan and the flavours you add can take your tastebuds anywhere in the world.

• Cajun Fish Tacos

Mix 2 Tbsp rice flour or plain flour and 3 tsp cajun spice mix in a shallow bowl.

Dip 4-6 boneless, skinless white fish fillets in milk, shake off excess, then coat in seasoned flour. Heat 2 Tbsp butter and 1 Tbsp olive oil in a heavy-based frypan and fry fish over medium heat until cooked through (about 2 minutes each side).

Serve with warm tortillas, shredded lettuce and an avocado mashed with a little lemon juice and salt and pepper.

Garnish with lime cheeks and coriander sprigs. You could also include sliced cucumber and tomato if desired.

Serves 4.


- These recipes come from Annabel Langbein Free Range in the City.


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