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.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More

Lime & Coconut Dhal

A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  104

• Protein

  3g

• Carbs

  7g

• Fat

  8g

• Saturates

  6g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.39g

Ingredients

• 1-2 tbsp mild curry paste
• 160ml tin coconut cream
• zest of 1 lime, plus a squeeze of juice
• 1 heaped tsp brown sugar
• 400g tin lentils, drained
• handful chopped coriander, plus extra to serve
• 2 warmed naan bread, cut into fingers

Directions

1. Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

Read More

Build-Your-Own-Bruschettas

Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies

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

Nutrition per serving

• Kcalories

  483

• Protein

  15g

• Carbs

  61g

• Fat

  22g

• Saturates

  5g

• Fibre

  8g

• Sugar

  7g

• Salt

  3g

Ingredients

• For the artichoke topping
• 400g can artichoke hearts in water, drained
• zest ½ lemon and squeeze juice
• small handful basil or mint, roughly chopped
• 1 garlic clove, chopped
• drizzle olive oil
• For the walnut topping
• 50g walnut halves, toasted
• 140g ricotta
• 1 tbsp grated parmesan or veggie alternative
• squeeze lemon juice
• To serve
• 100g green olives
• 100g semi-dried tomatoes
• 2 handfuls rocket
• rustic loaf (400g), cut into chunky slices
• Make it non-veggie
• 2 slices Parma ham per portion

Directions

1. For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.

Read More

Tortilla Tapas

These bite-sized Spanish omelettes are cooked in the oven, making them low in fat but still delicious

• Cooking Time Ready in 1 hr-1 hr 10 mins
• Skill Level Moderately easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  76

• Protein

  3g

• Carbs

  6g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 3 medium-size potatoes, peeled and thinly sliced
• 2 garlic cloves, crushed
• 2 large red peppers, quartered, seeded and thinly sliced
• 6 large eggs, lightly beaten
• ½ tsp dried crushed chilli flakes
• handful flatleaf parsley, chopped

Directions

1. Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan. Tip in onion and potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding garlic and peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
2. Stir in the eggs, chilli flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up. After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
3. Cook for 15-20 minutes. (Check it's ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.

Read More