Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
115 g/4 oz white fish, such as boneless monkfish fillet 2 sprays sunflower oil 1 fresh jalapeño chilli, deseeded and finely chopped 2.5-cm/1-inch piece fresh root ginger, peeled and grated 85 g/3 oz raw prawns, peeled and deveined 115 g/4 oz baby sweetcorn, sliced in half lengthways 115 g/4 oz mangetouts, trimmed 6 spring onions, trimmed and chopped 1 tbsp soy sauce 115 g/4 oz squid, cleaned and cut into thin slices 115 g/4 oz fresh spinach leaves 115 g/4 oz beansprouts.
1 Discard any skin from the white fish, rinse lightly and pat dry on kitchen paper. Cut into small pieces. 2 Heat a wok and when hot, add the oil and heat for 10 seconds. Add the chilli and ginger and stir-fry for 1 minute then add the white fish and prawns and stir-fry for 2 minutes. 3 Add the baby sweetcorn, mangetouts, spring onions and soy sauce and continue to stir-fry for 2–3 minutes, or until the fish is just cooked and the prawns have almost turned completely pink. 4 Add the squid, spinach and beansprouts and continue to stir-fry for a further 2 minutes, or until the fish, prawns and squid are cooked. Serve immediately, divided equally between 4 warmed bowls.
calories per portion 99