Andrews says: “If I’m being organised, I like to marinate my prawns the night before I’m planning to serve this, but it’s not a problem at all to do it maybe an hour before if time doesn’t permit – they will still be super flavoursome.”

Prep: 10 minutes, plus marinating

Cook: 8–10 minutes 

Kit: wooden skewers, soaked in water for at least 30 minutes

Serves 2

Ingredients

• 165g raw king prawns
• 1 red pepper, deseeded and chopped into squares
• 1 garlic clove, peeled and grated 
• 1 red chilli, finely diced, plus extra to taste
• 1 tsp paprika
• Lime
• Olive oil spray
• Sea salt and freshly ground black pepper

To serve: 

• 2 mini tortilla wraps
• A bag of watercress

Method

In a large bowl, combine the prawns, red pepper, garlic, chilli and paprika. Juice half of the lime and add the juice to the bowl, then season with salt and pepper. Mix everything together, making sure to coat all the prawns and red pepper with the flavourings. If you like it a little spicier add a little more chilli – always adjust the ingredients to your preferred tastes.

Leave to marinate in the fridge for at least an hour, or even overnight.

Serve the skewers on mini tortilla wraps with watercress salad.

Squeeze the remaining lime half over the skewers for an added bite.

Andrews says: “This is a really versatile recipe that is perfect for when you have a glut of vegetables on hand and want something fresh and vibrant. Feel free to swap out the red pepper or courgette for some mushrooms or carrots, or anything else you have to hand! The harissa brings an earthy spice to the dish that I love, but feel free to adjust the amount used to suit the tastes of the people that you’re cooking for.”

Prep: 5 minutes

Cook: 15 minutes 

Serves 2

Ingredients

• 1 aubergine, halved lengthways 
• 1 red onion, roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 1 courgette, roughly chopped
• 1 tsp harissa paste
• 1 tbsp olive oil
• Olive oil spray, to cook
• 2 tbsp pomegranate seeds, to garnish
• Small bunch of fresh coriander, leaves picked and chopped, to garnish
• Sea salt and freshly ground black pepper

For the saffron and yoghurt sauce:

• Pinch of saffron (optional)
• 120ml low-fat Greek yogurt

Method

Lay your aubergine halves, cut-side up, on a board and use a spoon to scoop out the flesh to make boat shapes. The aim is to make a well just large enough to hold the other vegetables, so don’t try and remove all of the aubergine flesh.

Transfer the cooked aubergines to serving plates, scatter with pomegranate seeds and fresh coriander, then serve hot, with the saffron and yoghurt sauce alongside.

Andrews says: “These pretty pastries make perfect quick-and-easy treats to serve to friends and family. They look beautiful, taste delicious and are speedy to make. Put them in lunch boxes, indulge for dessert or enjoy as a decadent afternoon snack with tea!”

Prep: 5 minutes

Cook: 10 minutes 

Kit: 8–10 silicone cupcake cases

Serves 4 

Ingredients

• 1 x 270g pack filo pastry sheets 
• 4 tbsp Biscoff spread
• 200g strawberries, hulled and quartered
• Icing sugar, for dusting

Method

Carefully unroll your filo pastry and tear each sheet into 6–8 even squares. You don’t need to be too neat with these as they will be layered up in your silicone moulds.

Once the tart cases are cooked, simply top with the chopped strawberries, dust with a little icing sugar and serve.