Stuffed Courgette Rolls

Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Makes 24 rolls

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  1g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.03g

Ingredients

• 4 small courgettes, ends trimmed
• 3-4 tbsp olive oil, plus extra to drizzle
• 3-4 tbsp balsamic vinegar, to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves, chopped
• 50g pine nuts, toasted (see Know-how, below)

Directions

1. Slice the courgettes lengthways, using a swivel vegetable peeler-you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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Crispy Greek-Style Pie

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

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

Nutrition per serving

• Kcalories

  250

• Protein

  13g

• Carbs

  23g

• Fat

  13g

• Saturates

  5g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.3g

Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese, crumbled
• 2 eggs
• ½ 250g pack filo pastry

Directions

1. 1 Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
2. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
3. Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

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Spicy Root & Lentil Casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  378

• Protein

  14g

• Carbs

  64g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.24g

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 700g potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander, roughly chopped
• low-fat yogurt and naan bread, to serve

Directions

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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Beet & Caramelised Onion Tart

A great make-ahead vegetarian main that is much easier than it looks, from Trill Farm in Devon

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  395

• Protein

  13g

• Carbs

  45g

• Fat

  19g

• Saturates

  10g

• Fibre

  7g

• Sugar

  13g

• Salt

  0.44g

Ingredients

• 175g wholemeal flour
• 100g porridge oats
• 100g butter
• 100g grated carrots
• 3 large onions, sliced
• 3 medium beetroot, peeled and grated
• 3 medium eggs
• 250ml milk (either cow's, goat's or oat milk)

Directions

1. Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
2. Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

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Paneer With Broccoli & Sesame

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  195

• Protein

  11g

• Carbs

  5g

• Fat

  14g

• Saturates

  6g

• Fibre

  3g

• Sugar

  3g

• Salt

  1.3g

Ingredients

• 200g sprouting broccoli
• 1 tbsp vegetable oil
• pinch asafoetida
• 1 tsp cumin seed
• 1 tbsp sesame seeds
• 1 large green chilli, finely chopped
• � tsp brown mustard seeds
• 6 curry leaves
• 1 medium onion, sliced
• 140g paneer cheese, cut into strips
• 1 tbsp grated ginger
• 2 garlic cloves, crushed
• 1 tsp lemon juice
• � tsp ground mace

Directions

1. Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
2. Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

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Chicken With Harissa & Tomatoes

Quick and easy midweek chicken supper recipe, with just a little hint of spice

• Cooking Time Prep 2 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  184

• Protein

  34g

• Carbs

  2g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.41g

Ingredients

• 4 skinless chicken breasts
• 2 tsp harissa (Belazu's rose harissa is really full-flavoured)
• 1 tsp olive oil
• 1 tsp dried oregano
• 250g pack cherry tomatoes
• handful olives (we used kalamata)

Directions

1. Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
2. Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes

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Rhubarb & Strawberry Meringue Pots

A tasty, light and fluffy low-fat treat

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  160

• Protein

  5g

• Carbs

  30g

• Fat

  3g

• Saturates

  1g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.12g

Ingredients

• 450g rhubarb, cut into 4cm/1½in chunks
• 100g golden caster sugar
• grated zest of 1 orange
• 1 tbsp strawberry conserve
• 2 eggs, separated

Directions

1. Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
2. Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
3. While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.

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The Ultimate Makeover Chocolate Mousse

This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids

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

Nutrition per serving

• Kcalories

  167

• Protein

  4g

• Carbs

  15g

• Fat

  10g

• Saturates

  5g

• Fibre

  2g

• Sugar

  11g

• Salt

  0.12g

Ingredients

• 85g dark chocolate, 70% (I used Green & Black's)
• 1 tbsp cocoa powder, plus extra for dusting
• ½ tsp coffee granules
• ½ tsp vanilla extract
• 2 egg whites
• 1 tbsp golden caster sugar
• 50g full-fat Greek yogurt
• handful raspberries, to decorate

Directions

1. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
2. Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
3. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in-being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
4. Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

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Smoked Salmon & Avocado Sushi

Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canaps

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 32

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  7g

• Fat

  2g

• Saturates

  0g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.24g

Ingredients

• 300g sushi rice
• 2 tbsp rice or white wine vinegar
• 1 tsp caster sugar
• 1 large avocado
• juice ½ lemon
• 4 sheets nori seaweed
• 4 large slices smoked salmon
• 1 bunch chives
• sweet soy sauce (kecap manis), to serve

Directions

1. Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
2. Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
5. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

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Serrano Ham Olive Feta & Rocket Platter With Homemade Crostini

Serve this help-yourself platter while you get on with the rest of supper. In summer, add a few sliced fresh figs

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  552

• Protein

  20g

• Carbs

  38g

• Fat

  33g

• Saturates

  9g

• Fibre

  4g

• Sugar

  5g

• Salt

  6.35g

Ingredients

• 1 loaf sourdough bread
• olive oil, for drizzling
• 18 slices serrano ham
• 200g best-quality feta cheese
• 40 black Greek olives, such as Kalamata
• handful rocket leaves
• 1 tbsp good-quality honey

Directions

1. The crostini should be made no more than 15 mins in advance. Slice the bread about ½in thick and brush on some olive oil. Heat a griddle pan and grill the bread in batches until the outsides are crisp and attractively marked by the grill, and the insides are still soft.
2. Drape the ham over the largest platter you have-don't lay it flat, allow it to billow slightly. Break the feta by hand into irregular chunks about the size of a walnut, then dot over the ham. Randomly place the olives on the ham and carefully place the rocket leaves across the platter. Just before your guests tuck in, carefully drizzle over a little olive oil followed by the honey. Put the crostini on a separate platter or in a bowl, and serve alongside the salad at the table.

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The Ultimate Makeover Prawn Cocktail

Try a lighter, modern version of this ever-popular retro starter

• Cooking Time Prep 35 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  186

• Protein

  14g

• Carbs

  4g

• Fat

  13g

• Saturates

  2g

• Fibre

  1g

• Sugar

  3g

• Salt

  1.23g

Ingredients

• For the salad
• 650g prawns in their shells, cooked (to give 200g/8oz cooked, peeled prawns)
• 2 tbsp lime juice
• 100g/4oz cucumber
• 1 tbsp white wine vinegar
• 1 tbsp snipped dill
• 1 small ripe avocado
• 50g watercress
• pinch cayenne pepper, for sprinkling
• For the sauce
• 2 tbsp mayonnaise
• 5 tbsp fromage frais
• 1½ tbsp tomato ketchup
• splash Tabasco sauce
• splash Worcestershire sauce
• 1 tsp brandy

Directions

1. Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
2. Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
3. For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
4. To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

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Celeriac Tartare With Smoked Trout

This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter

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

Nutrition per serving

• Kcalories

  350

• Protein

  16g

• Carbs

  5g

• Fat

  30g

• Saturates

  5g

• Fibre

  6g

• Sugar

  3g

• Salt

  2.45g

Ingredients

• 1 small celeriac
• 2 x 125g packs smoked trout, flaked
• 100g bag rocket
• extra-virgin olive oil, to drizzle
• For the tartare dressing
• 6 tbsp mayonnaise
• small handful capers, rinsed and chopped
• 2 tbsp lemon juice
• 2 tbsp cornichons, finely chopped
• small handful parsley leaves, finely chopped

Directions

1. Combine all the ingredients for the tartare dressing with some salt and set aside.
2. Peel the celeriac and, either finely slice it, then cut into matchsticks, or simply grate it coarsely. Mix the celeriac into the dressing until combined. Place piles of smoked trout, celeriac and rocket onto serving plates and drizzle everything with olive oil.

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Smoked Salmon With Lentil Salad

A simply stylish salad that will make an impressive dinner party starter this Christmas

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  307

• Protein

  24g

• Carbs

  15g

• Fat

  17g

• Saturates

  3g

• Fibre

  3g

• Sugar

  1g

• Salt

  2.61g

Ingredients

• 175g Puy lentils
• 1 shallot, finely chopped
• 1 tbsp wholegrain mustard
• 2 tbsp white wine vinegar
• 6 tbsp good olive oil
• 3 eggs
• 2 tbsp dill, chopped, plus extra fronds to garnish
• 12 slices smoked salmon

Directions

1. Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
2. Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
3. Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.

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Leek & Mustard Vinaigrette With Carmarthen Ham

Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

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

Nutrition per serving

• Kcalories

  285

• Protein

  25g

• Carbs

  3g

• Fat

  19g

• Saturates

  8g

• Fibre

  2g

• Sugar

  3g

• Salt

  2.26g

Ingredients

• 3 large leeks
• 3 tbsp good-quality extra-virgin olive oil
• 2 tbsp grain mustard
• small bunch chives, finely chopped
• 18 slices Carmarthen ham or any good quality air-dried ham
• 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
• toasted sourdough bread, to serve, optional

Directions

1. Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
2. Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
3. Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

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Mini Swedish Meatballs With Cranberry Sauce

Scandinavian-style food is light but packed with flavour. This veritable smorgasbord of little dishes is great for summer entertaining

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

Nutrition per serving

• Kcalories

  43

• Protein

  3g

• Carbs

  2g

• Fat

  2g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.07g

Ingredients

• 300g pork mince
• 50g fresh white breadcrumbs
• 1 egg yolk
• 2 tbsp finely chopped or grated onions
• ½ tsp ground allspice
• 1 tbsp olive oil
• cranberry sauce or jelly, to serve

Directions

1. In a bowl, put the meat, breadcrumbs, egg, onion and allspice with some seasoning. Mix well and form into about 20 small meatballs. Heat the oil in a frying pan, then brown and cook the meatballs in two batches. Serve with a bowl of cranberry sauce to dip in.
2. Serve alongside a combination of smoked and cured fish like salmon, pickled herring, trout or mackerel. Add bowls of crème fraîche or soft cheese, capers, grainy mustard, diced red onion or chopped boiled eggs to accompany, as well as the dishes below.

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Chargrilled Vegetable Salad

Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  126

• Protein

  3g

• Carbs

  10g

• Fat

  9g

• Saturates

  1g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.66g

Ingredients

• 2 red peppers
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small garlic clove, crushed
• 1 red chilli, deseeded, finely chopped
• 1 aubergine, cut into 1cm rounds
• 2 red onions, sliced about 1½ cm thick but kept as whole slices
• 6 plump sundried tomatoes in oil, drained and torn into strips
• handful black olives
• large handful basil, roughly torn

Directions

1. First, blacken the peppers all over-do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
2. While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement-courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
3. When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

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Hot & Sour Broth With Prawns

This healthy starter takes just 15 minutes to make and is a cleansing way to kick off a Chinese meal

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

Nutrition per serving

• Kcalories

  93

• Protein

  17g

• Carbs

  5g

• Fat

  1g

• Saturates

  0g

• Fibre

  0g

• Sugar

  5g

• Salt

  1.39g

Ingredients

• 3 tbsp rice vinegar or white wine vinegar
• 500ml chicken stock
• 1 tbsp soy sauce
• 1-2 tbsp golden caster sugar
• thumb-size piece ginger, peeled and thinly sliced
• 2 small hot red chillies, thinly sliced
• 3 spring onions, thinly sliced
• 300g small raw peeled prawns, from a sustainable source

Directions

1. Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.

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Easy Cheese Fondue

Using mild cheese means everyone in the family can enjoy this classic starter

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  374

• Protein

  22g

• Carbs

  1g

• Fat

  31g

• Saturates

  20g

• Fibre

  0g

• Sugar

  0g

• Salt

  1.48g

Ingredients

• For the fondue
• 2 tbsp cider vinegar
• 1 tsp cornflour
• 250g cheddar, grated
• 250g Gruyère, grated
• 3 tbsp crème fraîche
• Suggestions for dipping
• 4 thick slices bread, such as sourdough, chopped into chunks
• 2 tbsp olive oil
• 2 carrots, cut into batons
• 2 peppers, deseeded and cut into strips
• 2 celery sticks, thickly sliced
• 200g pack mini salami or 1 thin salami cut into bite-size chunks

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
2. To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
3. To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

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Easy Mezze

Good quality ready-prepared items from the supermarket make this the easiest ever starter

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

Nutrition per serving

• Kcalories

  606

• Protein

  20g

• Carbs

  58g

• Fat

  35g

• Saturates

  10g

• Fibre

  6g

• Sugar

  6g

• Salt

  4.1g

Ingredients

• 6 flatbreads or 9 pittas
• tub of houmous
• 1 tbsp toasted sesame seeds
• little olive oil
• tub of olives
• 2-3 heads chicory
• any Middle Eastern or Turkish-style nibbles you like (we used Spinach falafel from Waitrose and Butternut squash parcels and Koftas from Marks & Spencer)
• For the feta dip
• 200g pack feta cheese
• 200g Greek yogurt
• few dill leaves

Directions

1. To make the dip, whizz the feta and yogurt in a food processor until smooth, then scrape into a serving bowl and chill.
2. To serve, warm flatbreads or pitta and cook any nibbles, following pack instructions. Scrape houmous into a serving dish, scatter with the seeds and drizzle with oil. Scatter feta dip with chopped dill and a little black pepper. Separate chicory leaves and serve everything in the middle of the table.

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Baked Mushrooms With Ricotta & Pesto

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

• Cooking Time Ready in 35-45 minutes
• Skill Level Easy
• Servings Serves 4 as a starter

Nutrition per serving

• Kcalories

  400

• Protein

  19g

• Carbs

  2g

• Fat

  34g

• Saturates

  12g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.9g

Ingredients

• 5 tbsp extra-virgin olive oil
• 16 medium chestnut mushrooms
• 250g tub ricotta
• 2 tbsp green pesto
• 2 garlic cloves, finely chopped
• 25g freshly grated parmesan (or vegetarian alternative)
• 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

Directions

1. Preheat the oven to 200C/gas 6/fan 180C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
2. Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
3. Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
4. To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

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