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Fresh Spring flavours in May’s kitchen!

This is one of the recipes that we’ve been making at the Spring shows – Malvern, Harlow Carr and the Lincolnshire show so if you’ve seen us on the Potting Shed stage and fancy having a go then here they are!

This open lasagne is full of lemony fresh broad beans and creamy prawns. It’s so quick and easy to put together and part of it can be prepared ahead making it even quicker to cook

Broad bean and king prawn lasagne

Serves 2 takes about 15 minutes

2-4 fresh lasagne sheets depending on size

½ tbspn Olive oil plus more for drizzling

1 garlic clove ,crushed

175g king prawns, peeled and defrosted

125ml crème fraiche

Zest and juice of ½ small lemon

150g podded broad beans, fresh or frozen

20g grated parmesan cheese, plus extra for serving

Handful of fresh mint, chopped

  • Bring a pan of water to the boil then drop in your broad beans. Boil for 2 minutes or 3 if frozen. Drain and plunge into icy cold water and drain again.
  • Remove the outer skin (double podding) by simply nicking the skin and popping the gorgeous green bean out. Lay on some kitchen roll to dry
  • Bring a shallow wide pan of water to a simmer then cook the lasagne sheets for 2 minutes. Lift out of the water with tongs and shake off any excess water. Immediately sprinkle with olive oil and spread all over the sheet with your fingers. You will need to do this in batches. If the pasta sheets are large, I like to cut them into smaller rectangles first.
  • Heat the oil in a deep frying pan and gently cook the garlic for about 30 seconds
  • Add the prawns, crème fraiche and lemon zest and cook gently for 2-3 minutes until the prawns have turned pink all over.
  • Add the beans, parmesan and most of the lemon juice and stir through to heat.
  • Add in the mint and some seasoning and a little more juice if required
  • Turn the heat right down and push the prawns and beans to one side of the pan. Add in the lasagne sheets ( maybe a couple at a time) and turn to coat in the sauce.
  • Place one sheet on each plate and top with a spoonful of the prawns and beans. Repeat for 2-3 layers depending on how many sheets of pasta you have.
  • Finish with a good spoonful of the creamy prawns, a drizzle of olive oil and some extra parmesan