Summer Salad ...

… The hot stuff!

On the day your last minute tasks are :

Roast your baby new potatoes – pre-heat your oven

180fan/200c/Gas 6. The potatoes should be of a similar

and will take 20/25 minutes – set your timer for 10 minutes

and then,

Bake the Camembert – it will take 15 minutes

Roast and bake both the above in foil trays – no washing up!

Whilst they are both working their magic, finish off the Stir Fry

and cook the scallops, prawns and chorizo

The Stir Fry in the wok

Heat the chorizo oil left in the wok, if you feel there may not be sufficient

oil then add a drop of olive oil Seal the thin slices of fillet on

both sides – seconds only – set aside.

Fry the onion, garlic and peppers then add the diced potatoes

until warmed through. Add the chorizo and asparagus and then the fillet.

Season with salt and black pepper and fold in a dessert spoon of mayo

you want a coating, not saturated - you can always add more,

you can't take it away – serve in the wok straight to the table.

The Scallops et al in the frying pan

Heat the chorizo oil until it's quite hot, think of a clock face –

in other words begin at 12 o'clock and place the scallops in a circle

in the pan - when you've place the last scallop begin to turn again. Add

the prawns, toss in the oil with the scallops and finish adding

the cooked chorizo. Serve on a warmed plate and drizzle with

a drop of maple syrup.

It's important that you start your stir fry before your scallops – there are more ingredients albeit they won't need a lot of cooking, this will give you time to heat your chorizo oil to cook your scallops and prawns and then the chorizo.

All you need is your kitchen timer and synchronise the oven and the hob – potatoes and Camembert in the oven and The Stir Fry and the scallops on the hob!

Straight to the table, dive in and enjoy!