Ingredients
For the Spinach, Pea and Feta Salad
- 10 ½ ounces (300 g) spinach
- 4 tablespoons (60 ml) olive oil
- 5 ¼ ounces (150 g) fresh garden peas or frozen peas
- Juice of 1 ½ lemons
- 3 ½ ounces (100 g) feta cheese, crumbled
For the Prawn and Tomato New Potatoes
- 3 ounces (85 g) cooked and cooled baby potatoes
- 12 ounces (340 g) chopped tomatoes
- 1 to 2 teaspoons tomato paste (concentrate)
- 5 green onions (spring onions), chopped
- 3 ounces (85 g) goat cheese
- 2 ½ tablespoons (37 ml) Greek yogurt
- 6 ounces (170 g) peeled cooked prawns (shrimp)
For the Anglicized Rarebit with Guinness and Thyme
- 4 slices bread
- 1 tablespoon chopped fresh thyme
- 8 ounces (230 g) mature English cheddar, grated
- 3 ½ tablespoons (52 ml) dark ale
- 2 tablespoons English mustard
Method
Spinach, Pea and Feta Salad
- Blanch the peas for 1 minute, then drain and cool.
- Put the spinach and cooled peas in a large bowl.
- Add the olive oil and lemon juice, then toss gently. Add the crumbled feta and serve.
Prawn and Tomato New Potatoes
- Cut a deep cross in each cooked baby potato and arrange the potatoes in a shallow baking dish.
- Cook the green onions, tomatoes and tomato paste in a saucepan until reduced while retaining small tomato pieces.
- Stir in the cooked prawns and spoon the mixture into the potatoes.
- Combine the goat cheese and Greek yogurt, then spread it over the filled potatoes.
- Heat under a broiler until the topping melts and the filling is hot.
Anglicized Rarebit with Guinness and Thyme
- Combine the mustard, cheddar, thyme and ale in a saucepan. Heat gently, stirring until the cheese melts.
- Arrange the bread on a baking sheet and spread the cheese mixture over it. Place under a broiler until bubbling, then serve.
Notes
- Very young fresh peas can be eaten raw, if preferred.