Three-Cheese Souffles

With a double layer of goat's cheese and a coating of cream, these bistro-style bakes are authentically rich

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  707

• Protein

  25g

• Carbs

  22g

• Fat

  57g

• Saturates

  34g

• Fibre

  1g

• Sugar

  5g

• Salt

  1.5g

Ingredients

• 50g butter, plus extra for greasing
• 25g parmesan (or vegetarian alternative), finely grated
• 300ml full-fat milk
• 2 bay leaves
• 5 tbsp plain flour
• ½ tsp English mustard powder
• pinch of cayenne pepper
• 140g Gruyère (or vegetarian alternative), grated
• 3 eggs, separated
• 8 slices goat's cheese (see 'Try', below)
• 150ml double cream
• salad leaves, to serve (see 'Try', below)

Directions

1. Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
2. Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
3. Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
4. In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
5. Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
6. Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
7. Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
8. When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.

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Winter Crunch Salad

A crispy, fresh vegetarian salad to use up those winter vegetables

• Cooking Time Ready in 20-30 minutes
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  450

• Protein

  16g

• Carbs

  30g

• Fat

  31g

• Saturates

  14g

• Fibre

  3g

• Sugar

  0g

• Salt

  1.67g

Ingredients

• 1 x 170g ready-to-bake garlic bread
• 2 heads of chicory
• 2 celery sticks, cut into thin diagonal slices
• 1 bunch of radishes, trimmed and quartered
• 50g shelled walnuts or pecans, toasted and roughly chopped
• 2 red-skinned eating apples, cored and cut into slim wedges
• 175g Stilton (or any leftover cheese)
• 4-5 tbsp ready-made honey and mustard dressing, to serve

Directions

1. Preheat the oven and cook the garlic bread according to packet instructions.
2. While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
3. To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.

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Roasted Squash Salad With Creamy Homemade Labneh

Labneh is a mascarpone-like strained yogurt - serve with sweet roasted pumpkin, pomegranate and leaf salad

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  273

• Protein

  8g

• Carbs

  23g

• Fat

  16g

• Saturates

  8g

• Fibre

  4g

• Sugar

  17g

• Salt

  0.6g

Ingredients

• 600g Greek yogurt
• 1 fat butternut squash
• 3 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp clear honey
• 2 tbsp red wine vinegar
• 50g mixed baby leaves (or wild rocket, pea shoots or beet leaves)
• 1 small red onion, finely chopped
• seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants

Directions

1. The day before, line a bowl with muslin. (If you don't have any muslin, line a sieve with a new J-cloth and set it over a bowl.) Stir ½ tsp salt into the yogurt. Tip into the muslin, then bring the edges together to form a tight bundle, tie with string and hang over the bowl (or simply tip into the J-cloth lined sieve). Put in the fridge for 24-36 hrs to drain. You should be left with a firmer, soft cheese-like substance. Keep chilled until ready to serve.
2. Heat oven to 200C/180C fan/gas 6. Trim the top and bottom of the squash. Slice into 1in-thick rounds, halving any huge ones-you'll need at least 6 slices. Where there are seeds, scrape out with a teaspoon. Brush with 2 tbsp of the oil, season and roast for 30-40 mins on baking sheets, turning halfway, until tender. Leave at room temperature until ready to serve.
3. Spread a round base of labneh on 6 plates and divide the squash slices between them. Mix the remaining oil with the pomegranate molasses, honey, vinegar and seasoning, then toss with the salad leaves and onion. Divide between the plates, then scatter with pomegranate seeds or redcurrants.

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Parmesan-Baked Ricotta With Tomato Olive & Basil Salad

This impressive starter is perfect for entertaining guests and can be made ahead for extra ease

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  354

• Protein

  21g

• Carbs

  6g

• Fat

  28g

• Saturates

  13g

• Fibre

  1g

• Sugar

  6g

• Salt

  0.82g

Ingredients

• 3 x 250g/9oz tubs ricotta
• 2 eggs
• 100g parmesan (or vegetarian alternative), finely grated
• 4 large tomatoes - a mix of colours looks good
• handful good-quality black olives, stones removed
• 2 tbsp olive oil
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• ¼ tsp caster sugar
• 1 garlic clove, crushed
• small bunch basil, leaves only

Directions

1. Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
2. Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
3. To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.

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Spring Onion & Halloumi Bruschetta With Carrot & Saffron Salsa

An interesting new starter idea of fried cheese from Cyprus, crispy toasted sourdough bread and a carrot topping

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  611

• Protein

  21g

• Carbs

  24g

• Fat

  48g

• Saturates

  13g

• Fibre

  6g

• Sugar

  11g

• Salt

  2.1g

Ingredients

• 225g pack halloumi cheese
• 4 carrots, thinly sliced into rounds
• 50ml extra-virgin olive oil
• pinch of saffron threads
• juice ½ lemon
• 100g whole blanched almonds
• small bunch coriander, chopped
• 2 tbsp vegetable oil
• 4 slices sourdough bread
• 1 garlic clove, halved
• 12 spring onions, trimmed
• 1 red chicory, leaves separated

Directions

1. If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
2. Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
3. Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
4. While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.

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Twice-Baked Goats Cheese Souffles With Apple & Walnut Salad

These fabulous souffls are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead

• Cooking Time Prep 35 mins
  Cook 45 mins
• Skill Level For the keen cook
• Servings Serves 6

Nutrition per serving

• Kcalories

  572

• Protein

  19g

• Carbs

  22g

• Fat

  46g

• Saturates

  21g

• Fibre

  1g

• Sugar

  9g

• Salt

  0.97g

Ingredients

• 100g unsalted butter
• 100g plain flour
• 600ml full-fat milk, warmed
• 2 tbsp grated parmesan (or vegetarian alternative)
• 1 tbsp Dijon mustard
• 2 tbsp chopped thyme leaves
• 4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
• 175g rindless goat's cheese, crumbled
• For the parmesan glaze
• 50ml double cream
• 25g grated parmesan (or vegetarian alternative)
• 1 large egg yolk
• For the apple & walnut salad
• handful mixed baby salad leaves, picked and washed
• handful rocket, washed
• 1 red apple, cut into fine matchsticks
• 1 tbsp chopped chives
• 50g walnut pieces, chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

Directions

1. Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

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Blue Cheese Butternut & Barley Salad With Maple Walnuts

Salads don't get much more robust than this- team roasted onions and squash, deep-flavoured cheese, crunchy nuts and healthier grains

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  479

• Protein

  14g

• Carbs

  57g

• Fat

  22g

• Saturates

  7g

• Fibre

  3g

• Sugar

  12g

• Salt

  0.7g

Ingredients

• 1 butternut squash, peeled and cut into large chunks, seeds reserved
• 2 red onions, each cut into quarters
• 3 garlic cloves, peeled and bashed
• 3½ tbsp extra-virgin olive oil
• handful thyme sprigs, leaves stripped, plus extra to garnish
• 300g pearl barley
• 50g walnuts, roughly chopped
• 1½ tbsp maple syrup
• 1 tsp brown sugar
• ½ tsp chilli flakes
• 2 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 100g baby spinach, shredded
• 140g blue cheese, thinly sliced

Directions

1. Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places-turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
2. Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
3. Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.

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Mulled Pears With Roquefort Dressing

Pear, blue cheese and toasted nuts is a combination made in heaven

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  275

• Protein

  5g

• Carbs

  18g

• Fat

  19g

• Saturates

  9g

• Fibre

  2g

• Sugar

  18g

• Salt

  0.75g

Ingredients

• 3 firm, shapely Conference pears, peeled, halved and cored, but stalks left on
• 300ml red wine, such as Merlot
• 3 tbsp caster sugar
• 1 cinnamon stick
• handful toasted pecan nuts
• couple handfuls watercress
• For the dressing
• 1 tsp white wine vinegar
• 3 tsp olive oil
• 100g Roquefort, crumbled
• 125ml crème fraîche

Directions

1. Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
2. Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
3. Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

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Squash Goats Cheese & Rosemary Pancakes

James Martin's savoury fritters make a great brunch item and have the fluffiness of American pancakes

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes about 8

Nutrition per serving

• Kcalories

  269

• Protein

  10g

• Carbs

  29g

• Fat

  13g

• Saturates

  7g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.9g

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 rosemary sprig, finely chopped
• 1 egg
• 300ml milk
• 25g butter, melted and cooled, plus a knob extra
• 2 tbsp olive oil
• 250g butternut squash, peeled, deseeded and cut into small cubes
• 100g vegetarian goat's cheese, crumbled into small pieces
• handful pumpkin seeds, rocket salad and onion chutney, to serve

Directions

1. Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
2. Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat's cheese and squash, then carefully fold everything together.
3. Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.

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Warm Squash & Rocket Salad With Garlic Vinaigrette

This gutsy vegetarian dish lifts the humble pumpkin with a sweet dressing and creamy cheese

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  307

• Protein

  14g

• Carbs

  16g

• Fat

  21g

• Saturates

  9g

• Fibre

  3g

• Sugar

  9g

• Salt

  0.65g

Ingredients

• 1 small butternut squash, peeled
• 3 tbsp olive oil
• 2 big handfuls rocket
• 2 x 125g balls mozzarella, torn
• For the vinaigrette
• 2 garlic cloves, thinly sliced
• 2 tbsp red wine vinegar
• 1 tbsp honey
• small handful mint leaves, chopped

Directions

1. Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.
2. While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
3. To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.

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Marinated Beetroot With Grilled Goats Cheese

Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  293

• Protein

  9g

• Carbs

  10g

• Fat

  25g

• Saturates

  8g

• Fibre

  2g

• Sugar

  9g

• Salt

  0.77g

Ingredients

• 6 tbsp olive oil, plus extra for greasing
• 3 tbsp red wine vinegar
• 1 tsp sugar
• 1 tsp thyme leaves
• 4 raw beetroot, peeled and very thinly sliced on a mandoline or with a food processor slicing attachment
• 2 x 100g vegetarian goat's cheese rounds with rind, halved horizontally
• 4 handfuls rocket

Directions

1. Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
2. Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
3. Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.

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Tapenade Toasts

These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canaps or with soup

• Cooking Time Prep 15 mins
  Cook 8 mins - 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  146

• Protein

  2g

• Carbs

  11g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  1g

• Salt

  1.5g

Ingredients

• 1 small ciabatta
• 1 tbsp olive oil
• 100g pitted black kalamata olives
• 3 tbsp extra virgin olive oil
• small pack of parsley
• 2 tbsp capers
• 1 garlic clove, crushed

Directions

1. Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.
2. Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.

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Spiced Egg & Coriander Mayonnaise Vol-Au-Vent Filling

Follow our recipe for pastry case canaps then fill with curried egg mayo, herbs and a dot of fruity relish

• Cooking Time Prep 20 mins
  Cook 7 mins
• Skill Level Easy
• Servings Makes enough to fill 10 vol-au-vent cases

Nutrition per serving

• Kcalories

  172

• Protein

  3g

• Carbs

  6g

• Fat

  15g

• Saturates

  4g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.3g

Ingredients

• 10 vol-au-vent cases (see 'goes well with')
• 3 eggs, hard-boiled and peeled
• 4 tbsp mayonnaise
• 2 tsp mild curry powder
• 4 spring onions, finely chopped
• 2 tbsp chopped coriander, plus extra to serve
• squeeze lemon juice
• mango chutney, to serve

Directions

1. Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.
2. Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.

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Spiced Potato Samosas

Healthy little pastry pockets of potato and peas flavoured with Indian spices - ideal for afternoon tea, canaps or a buffet

• Cooking Time Prep 35 mins
  Cook 40 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  243

• Protein

  5g

• Carbs

  35g

• Fat

  9g

• Saturates

  1g

• Fibre

  3g

• Sugar

  2g

• Salt

  0.02g

Ingredients

• 2 small onions, chopped
• 2 garlic cloves, chopped
• 4cm-piece fresh ginger, grated
• 2 green chillies, deseeded and finely chopped
• 4 tbsp oil
• 3 large potatoes, cut into small cubes
• 100g frozen peas or finely sliced green beans
• small bunch coriander, leaves chopped
• mango chutney, to serve
• For the pastry
• 2 tbsp oil
• 225g plain flour

Directions

1. To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
2. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through-add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

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Wild Mushroom & Parmesan Vol-Au-Vent Filling

For a great party canap, fill puff pastry cases with creamy wild porcini and chestnut mushrooms

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes enough to fill 10 vol-au-vent cases

Nutrition per serving

• Kcalories

  164

• Protein

  5g

• Carbs

  8g

• Fat

  13g

• Saturates

  6g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.3g

Ingredients

• 10 vol-au-vent cases (see 'goes well with')
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 25g dried porcini mushrooms, soaked in hot water for 30 mins
• 100g chestnut mushrooms, roughly chopped
• 1 tsp chopped thyme leaf, plus extra to serve
• 4 tbsp mascarpone
• 85g parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve

Directions

1. Heat the oil in a frying pan. Add the shallots and garlic, and gently sauté for a couple of mins. Remove the porcini mushrooms from the soaking liquid and squeeze out any excess. Roughly chop and add to the pan along with the chestnut mushrooms and thyme. Cook for about 5 mins. If the mixture seems dry, add a little mushroom soaking liquid.
2. Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
3. Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.

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Wild Mushroom Tartlets

Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  473

• Protein

  12g

• Carbs

  39g

• Fat

  31g

• Saturates

  14g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.32g

Ingredients

• 375g block all-butter puff pastry
• flour, for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g parmesan (or vegetarian alternative), finely grated
• small handful parsley leaves, chopped
• 1 garlic clove, finely chopped
• 1 egg, beaten

Directions

1. Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
2. Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

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Cheese & Jalapeno Bites With Salsa & Mojitos

These moreish, easy-to-make wraps are perfect for a casual party

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  70

• Protein

  2g

• Carbs

  8g

• Fat

  3g

• Saturates

  2g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.43g

Ingredients

• 300g pack corn tortillas
• 200ml pot reduced-fat crème fraîche
• 85g strong cheddar, grated
• small handful jalapeño peppers, drained and finely chopped
• 20g pack chives, finely chopped
• classic tomato salsa, to serve (see tip below)

Directions

1. Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
2. For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.

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Pea Feta & Quinoa Spring Rolls With Roast Tomato Nam Prik

Serve up these vegetarian filo pastry canaps with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce

• Cooking Time Prep 40 mins
  Cook 2 hrs
• Skill Level For the keen cook
• Servings Makes 12

Nutrition per serving

• Kcalories

  166

• Protein

  5g

• Carbs

  13g

• Fat

  11g

• Saturates

  2g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.4g

Ingredients

• 50g quinoa
• 200g frozen petits pois
• 85g feta cheese, crumbled
• small bunch mint leaves, chopped
• 3 spring onions, finely chopped
• zest and juice 1 lemon
• 6 sheets filo pastry (270g pack)
• 1 egg, beaten
• sunflower oil, for frying
• For the nam prik
• 6 large tomatoes, halved
• 4 tbsp extra-virgin olive oil
• 1 garlic clove, chopped
• ½ red chilli, chopped
• 2 tsp grated ginger
• ½ bunch coriander including stalks, roughly chopped
• ¼ bunch mint leaves, roughly chopped
• 1 tbsp lime juice
• 1 tbsp tamarind paste
• 1 tsp palm sugar

Directions

1. Heat oven to 160C/140C fan/gas 3. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season, then roast for 1½-2 hrs until semi-dried. Remove from the oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a medium purée.
2. Cook the quinoa in a pan of boiling salted water following pack instructions. Tip into a bowl and set aside to cool. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins. Drain thoroughly, tip into a food processor and pulse to a chunky purée. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. Mix well to combine and season to taste, adding more lemon juice if required.
3. Lay a sheet of filo in front of you, keeping the remainder covered under a damp tea towel. Cut the filo in half across the width to make 2 squares. With one corner pointing towards you (so you are looking at a diamond shape rather than a square), spoon 2 tbsp of the filling just below the centre line and shape into a log. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. It's important to roll as tightly as possible, so the spring rolls cook evenly. Repeat with the remaining filo sheets and filling.
4. Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls to a plate and serve with the nam prik.

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Red Onion Feta & Olive Tart

A great party nibble or a main meal for the family accompanied by a salad

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  619

• Protein

  11g

• Carbs

  51g

• Fat

  43g

• Saturates

  14g

• Fibre

  3g

• Sugar

  15g

• Salt

  2.33g

Ingredients

• 2 tbsp olive oil
• 2 large red onions, trimmed at the root and cut into thin wedges
• 2 tbsp light muscovado sugar
• 2 tbsp balsamic vinegar
• 375g sheet ready-rolled puff pastry
• 100g feta cheese, crumbled
• 175g black olives, pitted and chopped
• 1 tbsp extra-virgin olive oil

Directions

1. Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
2. Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
3. Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

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Red Onion & Chilli Bhajis With Mint & Garlic Raita

Serve these moreish morsels as a starter, light lunch or supper or as part of an Indian meal

• Cooking Time Prep 15 mins - 20 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  102

• Protein

  3g

• Carbs

  7g

• Fat

  7g

• Saturates

  1g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.09g

Ingredients

• 2 red onions
• 100g chickpea flour (gram flour)
• ½ tsp baking powder
• 2 tsp curry paste or powder
• 1 red or green chilli, deseeded and finely chopped
• vegetable oil, for frying
• For the raita
• 150g tub natural yogurt
• 2 tbsp chopped mint
• 1 small garlic clove, crushed

Directions

1. Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
2. Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
3. Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.

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