Warren Elwin uses foods containing vitamin D (eggs, liver, mushrooms and fish) to help counteract the seasonal lack of sunshine.
Prawn omelette
Calves' or lambs' liver salad
Fried flounder
Winter salmon and mushrooms
Ingredients
| 12 | Prawns (Main) |
| ½ tsp | Garlic, crushed |
| 1 tsp | Ginger |
| ½ | Limes, zested |
| ½ tsp | Fish sauce |
| ½ tsp | Sesame oil |
| 1 | Red chilli, finely chopped |
| 2 | Eggs, plus 2 egg yolks |
| 1 handful | Mung bean sprouts |
| 1 | Spring onion, chopped (plus any other easy cook greens, such as broccolini shoots) |
| 1 handful | Coriander, torn |
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Directions
- Peel and devein prawns. Place in a bowl with garlic, ginger, lime zest, fish sauce, sesame oil and red chilli. Mix together well and leave to marinate for 30 minutes.
- Lightly beat eggs and egg yolks with a little salt and pepper and set aside.
- Saute prawns in a little oil in a small hot frying pan until just cooked, then add mung bean sprouts and spring onion (plus any other easy cook greens). Add the egg and coriander, and move it all around until just set. Place pan under a hot grill to colour. Serve omelette sprinkled with a little sea salt and a lemon wedge.
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