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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Pea Mint & Spring Onion Soup With Parmesan Biscuits

The Parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  213

• Protein

  15g

• Carbs

  20g

• Fat

  9g

• Saturates

  4g

• Fibre

  8g

• Sugar

  8g

• Salt

  0.72g

Ingredients

• 1 tbsp olive oil
• knob of butter
• ½ bunch spring onion, sliced, plus a few extra to serve
• 1 potato, cut into small dice
• 1l hot vegetable stock
• 900g frozen petits pois
• ½ small bunch mint, leaves picked, plus a few extra to serve
• 85g parmesan (or vegetarian alternative), very finely grated

Directions

1. Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
2. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
3. To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
4. To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.

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Thai Minced Chicken Salad

Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

• Cooking Time Prep 40 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4 as a light meal or starter

Nutrition per serving

• Kcalories

  261

• Protein

  39g

• Carbs

  9g

• Fat

  8g

• Saturates

  1g

• Fibre

  2g

• Sugar

  5g

• Salt

  2.72g

Ingredients

• 2 lemongrass
• 4 lime leaves, stalks removed
• 2 red chillies, deseeded
• 3 garlic cloves
• fingertip-length piece fresh root ginger
• 4 skinless chicken breasts
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp chilli powder
• 50ml fish sauce
• 1 red onion, chopped
• 3 tbsp lime juice
• handful each mint, basil and coriander leaves, roughly chopped
• To serve
• 3 Baby Gem lettuces, leaves separated
• 1 cucumber, seeds removed and cut into strips lengthways
• 200g beansprouts
• lime wedges, to serve

Directions

1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
2. Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
3. Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

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Melty Onion Toasts

Make the onion topping for this simple gastropub-style starter up to two days ahead

• Cooking Time Prep 20 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  412

• Protein

  17g

• Carbs

  32g

• Fat

  25g

• Saturates

  15g

• Fibre

  0g

• Sugar

  9g

• Salt

  1.46g

Ingredients

• 50g butter
• 6 onions, sliced
• 2 tsp golden caster sugar
• splash of brandy (optional)
• 6 slices sourdough bread
• 300g mature cheddar, sliced
• watercress and your favourite dressing, to serve

Directions

1. Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
2. Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.

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Mussels Steamed With Cider & Bacon

Mussels are much easier dish to serve up than people realise. Try this easy dish, read the tips, and impress your friends

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

Nutrition per serving

• Kcalories

  367

• Protein

  39g

• Carbs

  8g

• Fat

  18.6g

• Saturates

  6.5g

• Fibre

  0g

• Sugar

  2g

• Salt

  4.45g

Ingredients

• small knob butter
• 6 rashers bacon, chopped, or a 140g piece, cut into small cubes
• 2 shallots, finely sliced
• small bunch thyme, leaves stripped
• 1½ kg small mussels, scrubbed and bearded
• glass of cider, about 150 ml
• 2 tbsp crème fraîche (optional)

Directions

1. PREPARATION: Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear, and scrub if necessary. Pull the 'beard' away from each individual mussel-this is the byssus thread, a protein the mussel 'spins' so it can attach itself to rock or rope. Drain and then check; if the shell is tightly shut, this is a good indication that it's alive. If the mussel is open, tap it sharply for a few seconds-if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly, and eating one that you aren't sure of is not worth the risk. Don't check them too far in advance; cook within a few minutes to be on the safe side.
2. Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook for 1 min until softened. Whack the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Discard any that haven't.
3. Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche, if using. Pour the sauce over the mussels. Serve with hunks of crusty bread for mopping up the sauce.
4. COOKING TIPS: Mussels are most often steamed open over a small amount of flavoured liquid, as in Moules marinière, although they can also be oven roasted and are particularly good cooked 'en papillote' (in a bag). Wine, stock, beer and cider are all great for cooking mussels, but take care not to add salt to the liquid as mussel juice can be very salty. Drop the mussels into the liquid, cover with a tight-fitting lid, then cook until they have opened and the meat has settled into one side of the shell; this usually takes 3-4 minutes. Avoid overcooking as the meat shrivels and becomes tough. Check them all again before serving and discard any that haven't opened. If a mussel is unopened at this stage, this indicates that it was already dead. You will probably notice the colour of the meat varies between beige and orange. This is an indication of sex-beige for male and orange for female; there is no difference in flavour. Once cooked, mussels are usually lifted into a bowl and the cooking liquor is reduced by simmering. Pull the meat from one shell and then use that shell as a pincer to remove meat from the rest. Serve simply with crusty bread-lovely!

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Creamy Spiced Mussels

Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  285

• Protein

  19g

• Carbs

  6g

• Fat

  18g

• Saturates

  10g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.27g

Ingredients

• 2kg fresh mussels
• 150ml dry white wine
• 2 shallots, finely chopped
• 25g butter
• 1 tsp plain flour
• 1-2 tsp curry paste
• 100g crème fraîche
• chopped parsley, to serve

Directions

1. Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
2. Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
3. Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
4. Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.

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Halloumi Stuffed Peppers

Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  334

• Protein

  16g

• Carbs

  19g

• Fat

  22g

• Saturates

  10g

• Fibre

  4g

• Sugar

  0g

• Salt

  2.4g

Ingredients

• 4 large red peppers
• 290g jar antipasti marinated mushrooms
• 50g couscous
• 100ml hot vegetable stock
• 250g halloumi cheese, cut into cubes
• 2 tsp chopped fresh parsley
• mixed salad leaves and garlic bread, to serve

Directions

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar-drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
2. Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

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Cream Of Wild Mushroom Soup

This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  347

• Protein

  8g

• Carbs

  20g

• Fat

  27g

• Saturates

  16g

• Fibre

  4g

• Sugar

  5g

• Salt

  0.89g

Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion, finely chopped
• 1 garlic clove, sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread, about 100g, cubed
• chives and truffle oil, to serve

Directions

1. Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

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Seared Scallops With Leeks & Lemon Chilli Butter

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

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

Nutrition per serving

• Kcalories

  588

• Protein

  19g

• Carbs

  3g

• Fat

  56g

• Saturates

  33g

• Fibre

  2g

• Sugar

  2g

• Salt

  1.47g

Ingredients

• 4 young, but not baby leeks leeks, trimmed
• 12 scallops, roes on or off
• 1 tbsp light olive oil
• lemon wedges, to serve
• For the butter
• 250g pack butter, softened
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, crushed
• zest 2 lemon
• bunch parsley, leaves chopped, plus extra to serve

Directions

1. For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
2. Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
3. Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together-this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
4. To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

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Layered Roast Summer Vegetables

This all-in-one side dish can double up as a veggie main course, perfect for summer

• Cooking Time Prep 30 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  240

• Protein

  7g

• Carbs

  12g

• Fat

  18g

• Saturates

  3g

• Fibre

  7g

• Sugar

  11g

• Salt

  0.54g

Ingredients

• 6 tbsp good-quality olive oil
• 4 large courgettes, thickly sliced (yellow ones look pretty)
• 5 ripe plum tomatoes, sliced
• 2 aubergines, sliced
• 1 large garlic bulb, kept whole
• small bunch rosemary, broken into sprigs

Directions

1. Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle-sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
2. Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
3. Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.

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