Tomato, Thyme & Goats Cheese Slice

Ingredients

• Puff Pastry
• Tomatoes
• Garlic Clove
• Goats Cheese
• Sprigs of Thyme

Method

1. Roll out pastry
2. Layer sliced Tomatoes
3. Bake @190C (15 mins)
4. Take out of the oven and sprinkle over chopped Garlic and Thyme
5. Layer sliced Goats Cheese over the top
6. Return to oven (10 mins)
7. Couldn’t be simpler (especially if you buy ready made Puff Pastry!)

Potato, Rosemary & Blue Cheese Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water

Tomato Sauce:

• 2 Garlic
• Passata
• 1 sprig Rosemary

Toppings:

• 1 Onion
• 1 sprig Rosemary
• Sliced Potato
• 50g Mozzarella
• 50g Blue Cheese

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, chopped Rosemary, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1 hour)
9. Knock back dough and roll out, place in deep pan
10. Cover and leave in warm place to rise again (1 hour)
11. Get oven as high as possible
12. Bake dough, with no topping (10 mins)
13. Par boil the Potatoes (10 mins)
14. Gently fry sliced Onions and chopped Rosemary
15. Add sauce and sliced toppings to the pizza
16. Bake (20 mins)

Tuna and Salsa

Ingredients

• Tuna Steaks
• Tomatoes
• Coriander Leaves
• Mint Leave
• Spring Onions
• Black Olives
• Red Chilli
• Lemon Juice
• Lime Juice

Method

1. Chop Tomatoes and Spring Onions in small pieces
2. Finely chop Chilli, Coriander and Mint, add to the salsa
3. Slice the Olives and stir into the salsa
4. Add Lemon and Lime Juice and season well
5. Fry Tuna Steak on a high heat (keep pink in the middle)
6. Serve with plenty of Salsa

Vegetable Moussaka

Ingredients

• Aubergine
• Green Lentils
• Vegetable Stock
• Bay Leaf
• Onion
• Mushrooms
• Chickpeas
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Oregano
• Greek Yoghurt
• Eggs
• Feta Cheese

Method

1. Thinly slice Aubergines and salt, leave to chill
2. Fry Garlic in a little oil (2 mins)
3. Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
4. Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
5. Fry Onion (10 mins)
6. Add sliced Mushroom (5 mins)
7. Add Chickpeas and Oregano (5 mins)
8. Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
9. In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
10. Pour Tomato mixture into an oven dish
11. Layer Aubergine on top
12. Pour over top of mixture
13. Then pour over the Yoghurt mixture
14. Bake @190C (30 mins)

Beetroot Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water
• 1 tbsp Dried Oregano

Tomato Sauce:

• Garlic
• Passata

Toppings:

• Beetroot
• Red Onion
• Sliced Tomato
• Mozzarella

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1 hour)
9. Knock back dough and roll out, place in deep pan
10. Cover and leave in warm place to rise again (1 hour)
11. Get oven as high as possible
12. Bake dough, with no topping (10 mins)
13. Add sauce and sliced toppings
14. Bake (20 mins)

Spring Vegetable Boxes

Ingredients

• Puff Pastry
• Egg
• Whole Baby Carrots
• Whole Asparagus Tips
• Whole Green Beans
• Sliced Baby Leek
• Sliced Spring Onion

Sauce:

• Garlic
• Chopped Tomatoes
• Dill
• Parmesan Cheese
• Lemon Juice
• Sugar

Method

• Roll out Puff Pastry and cut into rectangles
• Use trimmings to create a raised edge on top of each rectangle
• Brush with beaten Egg, then Bake @220C until browned
• Cut out the middle, reserve for the lid
• For Sauce, fry Garlic in a little oil (2 mins)
• Add Chopped Tomatoes and simmer (20 mins)
• Stir in chopped Dill and grated Parmesan
• Season sauce and add a little Sugar and Lemon Juice
• For filling, boil Carrots, Asparagus and Beans (7 mins)
• Drain Vegetables then fry with sliced Leeks and Spring Onion in butter (2 mins)
• Season Vegetables
• For the Boxes, pour a little sauce onto box, put a couple of each vegetable in each box, cover with a little more sauce
• Pour remaining sauce on plate then place box on top and then pastry lid on top of that
• Serve with Dill and grated Parmesan sprinkled over

Haddock, Polenta and Salsa

Ingredients

• 2 Haddock Fillets
• Zest and Juice of 2 Limes
• Coriander Leaves
• 2 Green Chillies
• 1/2 tsp All Spice
• 1 tsp Worcestershire Sauce
• 3 Garlic Cloves
• 3 tbsp Olive Oil
• 2 Tomatoes
• 4 Spring Onions
• Basil Leaves
• Plain Flour
• Egg
• 400ml Coconut Milk
• 200ml Water
• 200g Polenta

Method

• For Marinade, blend, Zest and Juice of 2 Limes, Coriander Leaves, Chillies, All Spice, Worcestershire Sauce, Garlic and Olive Oil in blender
• Cover Haddock Fillets in Marinade and chill (20 mins)
• For Polenta, bring Coconut Milk and Water to boil
• Pour in Polenta and stir (add more water if mixture is too think)
• Continue to cook for 3 mins, then cover and allow to cool
• Scrap Marinade off Fish and reserve for Salsa
• Cover Fish in Flour, then Egg, then Flour again
• Fry Fish in Oil and Butter (10 mins)
• For Salsa, chop Tomatoes and Spring Onion, then add to Marinade then fry (5 mins)
• Remove Fish and allow to rest
• Meanwhile, tip Polenta out and slice
• Fry Polenta Slices (5 mins)
• Serve Fish with Polenta, Salsa and torn Basil Leaves over the top

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

Asparagus Flan

Ingredients

• Asparagus Tips
• Plum Tomatoes
• Garlic
• Ricotta Cheese
• Egg
• Parmesan

Pastry:

• 250g Plain Flour
• 125g Butter
• 1 Eggs
• 1 tsp Caster Sugar
• 1/2 tsp Salt
• Water

Method

1. For Pastry, tip Flour out and make a well in middle
2. Mix Butter, Egg, Sugar and Salt into well
3. Gradually incorporate flour until crumbly
4. Add enough Water for dough to come together, then wrap in cling film and chill (20 mins)
5. Roll out pastry on floured surface and press into buttered tin, pick base a few time and chill again (20 mins)
6. Place baking paper and baking beans over pastry and Bake @190 (10 mins)
7. Remove baking beans and paper and continue to bake until brown (5 mins)
8. Remove, allow to cool and trim edges
9. For Filling, boil Asparagus tips
10. Remove skin from Tomatoes (place in boiling water for a few seconds and skin will come away more easily)
11. Remove seeds from Tomatoes and chop with the Garlic
12. Mix Ricotta Cheese with Egg and Season well
13. Place Tomatoes and Garlic in base of Flan
14. Add Ricotta mixture on top, then Asparagus, then a little more Ricotta mix and finally grated Parmesan
15. Bake @200C (10 mins)
16. Serve with Salad

Ragu Pasta

Ingredients

• 1 Onion
• 1 Celery
• 1 Carrot
• 100ml Vegetable Stock
• 2 Garlic
• 1tbsp Balsamic Vinegar
• 1tbsp Tomato Purée
• Glass of Wine
• 50g Red Lentils
• 4 Mushrooms
• 1 Pepper
• 1 Courgette
• Pasta
• Basil
• Parmesan Cheese

Method

1. Dice all the Vegetables
2. In a pan simmer Onion, Celery, Carrot and Stock until they are soft (5 mins)
3. Add Garlic, Balsamic Vinegar, Tomato Purée and Wine, continue to simmer (5 mins)
4. Add Red Lentils, Mushrooms, Pepper and Courgette, simmer (20 mins)
5. Meanwhile boil your favourite Pasta
6. Season Ragu and stir in chopped Basil
7. Serve with Pasta and grated Parmesan