Egg Drop Chicken Noodle Soup

These quick and healthy noodles make the ideal midweek staple

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

Nutrition per serving

• Kcalories

  273

• Protein

  26g

• Carbs

  30g

• Fat

  6g

• Saturates

  1g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.04g

Ingredients

• 2 skinless, boneless chicken breasts, diced
• 1.2l low-salt chicken stock
• 140g wholewheat noodles
• 140g baby corn, halved lengthways, or frozen sweetcorn
• 2 eggs, beaten
• squeeze lemon juice
• ½ tsp sherry vinegar
• 2 spring onions, finely chopped

Directions

1. Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
2. Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
3. Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

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Halloumi Watermelon & Mint Salad

This fresh and light salad makes an ideal summer evening supper

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

Nutrition per serving

• Kcalories

  287

• Protein

  14g

• Carbs

  12g

• Fat

  20g

• Saturates

  10g

• Fibre

  1g

• Sugar

  12g

• Salt

  2.29g

Ingredients

• 250g pack halloumi cheese, thinly sliced
• flesh from 1kg/2lb 4oz chunk watermelon, sliced
• 200g pack fine green beans
• small bunch mint, finely shredded
• juice 1 lemon
• 1 tbsp olive oil, plus extra to drizzle
• toasted pitta breads, to serve

Directions

1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
2. Drizzle with a little more oil if you like, and then serve with warm pittas.

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Cauliflower Egg & Potato Curry

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

• Cooking Time
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  534

• Protein

  22g

• Carbs

  30g

• Fat

  38g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  0.95g

Ingredients

• 3 tbsp vegetable oil
• 1 large onion, peeled and diced
• 1 plump red chilli, seeds removed if you want, finely chopped
• thumb-sized piece of root ginger, peeled and grated
• 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
• 2 tbsp curry paste (Patak's Cumin & chilli is good)
• 1 medium cauliflower, broken into florets
• 400ml can coconut milk
• 6 hard-boiled eggs, halved lengthways
• 2 tbsp toasted flaked almonds (optional)
• large handful of roughly chopped fresh coriander
• 4 garlic cloves, finely chopped

Directions

1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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Sautéed Asparagus Toasted Almonds & Manchego Cheese

This springtime starter is a simple but effective combination of just five ingredients

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

Nutrition per serving

• Kcalories

  340

• Protein

  10g

• Carbs

  4g

• Fat

  32g

• Saturates

  15g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.15g

Ingredients

• 36 asparagus spears
• 140g unsalted butter
• 100g whole blanched almonds
• juice 1 lemon
• 50g best-quality Manchego cheese (or vegetarian hard cheese)

Directions

1. Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
2. Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
3. Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

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Perfect Scrambled Eggs

Learn how to make perfect scrambled eggs time after time with Bill Granger's recipe

• Cooking Time Takes 15-20 minutes
• Skill Level Easy
• Servings Easily doubled

Nutrition per serving

• Kcalories

  254

• Protein

  18g

• Carbs

  4g

• Fat

  19g

• Saturates

  7g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.6g

Ingredients

• 2 large free range eggs
• 6 tbsp single cream or full cream milk
• a knob of butter

Directions

1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
3. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.

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Asparagus Soldiers With A Soft-Boiled Egg

A classic combination, seasoned with chilli and paprika

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

Nutrition per serving

• Kcalories

  186

• Protein

  12g

• Carbs

  12g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  3g

• Salt

  0.72g

Ingredients

• 1 tbsp olive oil
• 50g fine dry breadcrumbs
• pinch each chilli and paprika
• 16-20 asparagus spears
• 4 eggs

Directions

1. Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

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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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Mustard-Stuffed Chicken

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy

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

Nutrition per serving

• Kcalories

  367

• Protein

  49g

• Carbs

  0g

• Fat

  19g

• Saturates

  10g

• Fibre

  0g

• Sugar

  0g

• Salt

  1.93g

Ingredients

• 125g ball mozzarella, torn into small pieces
• 50g strong cheddar, grated
• 1 tbsp wholegrain mustard
• 4 skinless boneless chicken breast fillets
• 8 smoked streaky bacon rashers

Directions

1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

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Cheese & Mustard Straws

The cheese straw is a versatile favourite. Add mustard and cayenne to give this entertaining staple a little kick

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 28

Nutrition per serving

• Kcalories

  72

• Protein

  2g

• Carbs

  6g

• Fat

  5g

• Saturates

  2g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.18g

Ingredients

• 375g sheet shortcrust pastry
• 50g grated cheddar cheese
• pinch mustard powder
• pinch cayenne pepper
• 1 egg, beaten

Directions

1. Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry over like a book and roll lightly with a rolling pin to seal.
2. Cut into 1cm strips, then halve each strip and twist 2-3 times. Place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, brush with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins or until golden and crisp.

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Mini Smoked Haddock Scotch Eggs With Asparagus Dippers & Watercress Mayonnaise

Roll quail's eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canap or starter

• Cooking Time Prep 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  370

• Protein

  18g

• Carbs

  23g

• Fat

  23g

• Saturates

  5g

• Fibre

  2g

• Sugar

  2g

• Salt

  1.5g

Ingredients

• 16 asparagus spears, trimmed
• For the scotch eggs
• 400g potatoes, cut into chunks
• 400g skinned smoked haddock, cut into large chunks
• 16 quail eggs
• 25g butter
• 2 tbsp milk
• 50g plain flour
• 2 eggs, beaten
• 100g breadcrumbs
• sunflower oil, for frying
• For the watercress mayonnaise
• 100g bag watercress
• 1 tbsp lemon juice
• 150ml mayonnaise

Directions

1. For the Scotch eggs, tip the potatoes into a large pan and cover with water. Bring to the boil, then tip in the haddock and then the quail's eggs. Cook the eggs for exactly 2 mins, then remove them and cool under cold running water. Continue cooking the haddock until it flakes, and the potatoes until soft. Drain the fish and potatoes well, then mash with the butter and milk until you have a thick mash. Set aside to cool.
2. Meanwhile, peel the eggs. When everything is cool, pat out spoonfuls of mash mix and mould them around the eggs so that they are completely encased. Roll the covered eggs in the flour, then the beaten egg and finally the breadcrumbs. Chill for 1 hr to firm up, or overnight if you're assembling ahead.
3. For the watercress mayonnaise, blitz the watercress with the lemon juice until finely chopped, then stir through the mayonnaise. Blanch the asparagus for 4 mins, then drain under cold water. This can all be done a day in advance.
4. To serve, heat a good layer of sunflower oil in a frying pan. Fry the eggs until crisp on all sides, then drain on kitchen paper. Serve with the asparagus and watercress mayonnaise for dipping everything into.

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Turkish One-Pan Eggs & Peppers Menemen

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

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

Nutrition per serving

• Kcalories

  222

• Protein

  12g

• Carbs

  12g

• Fat

  15g

• Saturates

  4g

• Fibre

  3g

• Sugar

  9g

• Salt

  0.39g

Ingredients

• 2 tbsp olive oil
• 2 onions, sliced
• 1 red or green pepper, halved deseeded and sliced
• 1-2 red chillies, deseeded and sliced
• 400g can chopped tomatoes
• 1-2 tsp caster sugar
• 4 eggs
• small bunch parsley, roughly chopped
• 6 tbsp thick, creamy yogurt
• 2 garlic cloves, crushed

Directions

1. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
2. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
3. Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

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One-Pan Summer Eggs

Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer

• Cooking Time Prep 5 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  196

• Protein

  12g

• Carbs

  7g

• Fat

  13g

• Saturates

  3g

• Fibre

  3g

• Sugar

  6g

• Salt

  0.25g

Ingredients

• 1 tbsp olive oil
• 400g courgettes (about 2 large ones), chopped into small chunks
• 200g/7oz pack cherry tomatoes, halved
• 1 garlic clove, crushed
• 2 eggs
• few basil leaves, to serve

Directions

1. Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

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Anytime Eggs

Fantastic one-pan egg dish, why not use whatever you have in the fridge to make it your own?

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  305

• Protein

  11g

• Carbs

  27g

• Fat

  18g

• Saturates

  3g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.59g

Ingredients

• 1 tbsp olive oil
• 2-3 cooked potatoes, sliced
• handful cherry tomatoes, sliced
• 2 spring onions, sliced
• 1 egg
• few basil leaves

Directions

1. Heat the oil in a frying pan, then add the potato slices and fry on both sides until brown. Add the tomatoes and spring onions and fry for about 1 min until softened. Season with salt and pepper, then make a space in the pan. Gently break the egg into the space and fry until cooked to your liking. Scatter over the basil leaves and serve.

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Scrambled Egg Muffin

Healthy scrambled eggs don't have to be bland, try this simple vegetarian recipe - ideal for Boxing Day

• Cooking Time Ready in 10 minutes
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 2 eggs
• few sundried tomatoes
• fresh basil, torn
• English muffins

Directions

1. Scramble eggs without butter or cream, stir in chopped sundried tomato and torn fresh basil, and pile on toasted English muffin halves.

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Orange & Almond Cake With Citrus Mascarpone

An unbelievably moist and yummy dessert

• Cooking Time Prep 20 mins - 30 mins
  Cook 2 hrs
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  839

• Protein

  17g

• Carbs

  79g

• Fat

  51g

• Saturates

  22g

• Fibre

  3g

• Sugar

  54g

• Salt

  0.84g

Ingredients

• 3 large oranges
• scrap of unsalted butter
• 140g polenta, plus 1-2 tbsp
• 200g flaked almonds
• 1 scant tbsp baking powder
• 7 large eggs
• 2 large egg yolks
• 350g golden caster sugar
• For the mascarpone
• 500g tub mascarpone
• 3-4 tbsp Cointreau or other orange liqeur, to taste
• 3-4 heaped tbsp homemade (or artisan) lime marmalade, to taste

Directions

1. Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
2. Butter a springform cake tin, 23cm/9in wide and 7cm/23?4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
3. Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
4. Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
5. Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
6. Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5?8in at the top.
7. Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11?4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm-don't panic that it still feels fragile.
8. Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
9. Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

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Baked Cheese With Quick Walnut Bread & Pears

James Martin's after-dinner cheeseboard is all the more special with homemade walnut bread

• Cooking Time Prep 35 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  966

• Protein

  35g

• Carbs

  108g

• Fat

  47g

• Saturates

  14g

• Fibre

  10g

• Sugar

  19g

• Salt

  3.76g

Ingredients

• 1 English Camembert or Brie-type cheese in a box
• drizzle walnut oil
• 3 pears, cored and thinly sliced
• For the bread
• 300g plain flour
• 200g wholemeal flour, plus a little extra for dusting
• 1 tsp salt
• 2 tsp bicarbonate of soda
• 100g walnuts, roughly chopped
• 284ml carton buttermilk
• 50ml olive oil
• 150ml milk

Directions

1. Heat oven to 220C/200C fan/gas 7. To make the bread, mix the flours, salt, bicarbonate and the walnuts in a mixing bowl. Then stir in the buttermilk and oil, followed by enough milk to make a very soft, sticky dough.
2. Dust a baking tray with wholemeal flour and shape the dough into a round, flat-ish loaf on it. Dust with a little more flour, slash the top a few times and bake for 30-35 mins until risen, crusty and cooked through-it should sound hollow when you tap the bottom of it.
3. Cool bread to just warm (or leave to cool completely if preparing ahead), then get the cheese ready. Unwrap the cheese and put back into the box. Tie string around the box in case the glue melts in the oven. Drizzle the cheese with walnut oil, season, then put in the oven for 10 mins. Serve with slices of the warm walnut bread and pear.

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Focaccia With Pesto & Mozzarella

This homemade pesto bread is a delicious accompaniment to Italian food

• Cooking Time Prep 20 mins - 25 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  638

• Protein

  25g

• Carbs

  96g

• Fat

  20g

• Saturates

  6g

• Fibre

  4g

• Sugar

  2g

• Salt

  2.42g

Ingredients

• 500g strong white bread flour, plus some for dusting
• 1 ½ tsp salt
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil, plus some for drizzling
• 125g ball mozzarella, drained
• 5 tbsp pesto (shop-bought or see recipe, below)
• sea salt, to serve (optional)

Directions

1. Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
2. Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
3. Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
4. Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

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Courgette & Halloumi Skewers

Marinade cheese with mint, lemon and olive oil, thread onto kebab skewers with veg and chargrill

• Cooking Time Prep 10 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  250

• Protein

  14g

• Carbs

  2g

• Fat

  21g

• Saturates

  10g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.7g

Ingredients

• ½ tsp chilli powder
• small handful mint, chopped
• zest and juice 1 lemon
• 2 tbsp extra-virgin olive oil
• 2 courgettes, cut into 1cm rounds
• 225g pack halloumi cheese, cubed

Directions

1. Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
2. Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

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Melting-Middle Aubergine Parcels

Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce

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

Nutrition per serving

• Kcalories

  454

• Protein

  17g

• Carbs

  8g

• Fat

  40g

• Saturates

  13g

• Fibre

  8g

• Sugar

  7g

• Salt

  0.7g

Ingredients

• 3 aubergines
• drizzle of olive oil
• 2 x 125g balls mozzarella, drained and sliced
• 2 plum tomatoes, each cut into 4 thick slices
• 8 basil leaves
• For the pesto dressing
• small handful basil leaves
• 2 tbsp pine nuts
• 2 garlic cloves
• 2 tbsp grated Parmesan (or vegetarian alternative)
• 150ml olive oil

Directions

1. To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.
2. Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
3. Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
4. Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.

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Mediterranean Fig & Mozzarella Salad

If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4 as a main or 6 as a starter

Nutrition per serving

• Kcalories

  286

• Protein

  10g

• Carbs

  11g

• Fat

  23g

• Saturates

  6g

• Fibre

  3g

• Sugar

  9g

• Salt

  0.3g

Ingredients

• 200g fine green beans, trimmed
• 6 small figs, quartered
• 1 shallot, thinly sliced
• 1 x 125g ball mozzarella, drained and ripped into chunks
• 50g hazelnuts, toasted and chopped
• small handful basil leaves, torn
• 3 tbsp balsamic vinegar
• 1 tbsp fig jam or relish
• 3 tbsp extra-virgin olive oil

Directions

1. In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
2. In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

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