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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