🥘 1 ridged griddle pan ~ 🍽 Serves 3 ~ 🛒 9 ingredients ~ ⏱ 20 mins ~ £5
Ingredients:
3 ripe nectarines
1 tbsp extra virgin olive oil
1 knob butter
1 handful pecan nuts
50g – 100g blue cheese
2 handfuls rocket
2 tbsp olive oil
2 tbsp fig jam
1 tbsp balsamic vinegar
Step by step:
1. Halve and de-stone the nectarines.
2. Add the oil and butter to the pan. When it’s melted, swirl or brush it round the pan.
3. Add the nectarines face down and cook on a medium heat until glazed and brown. Turn them regularly so they don’t burn. Remove the nectarines from the pan and set aside on a plate and take the pan off the heat.
4. Deglaze the pan with the olive oil, fig jam and balsamic vinegar and transfer it to a jug or squeezy bottle. We spooned ours straight from the pan.
5. Place the nectarines on a plate with rocket, pecans and blue cheese crumbled over. Drizzle the dressing over the salad and nectarines.
Tips and variations:
Don’t use over ripe nectarines as they will go even softer once cooked
The combination of nectarines, tomatoes and basil with feta and Greek yoghurt makes a delicious summertime salad.
Nectarines are high in vitamin C
Ingredients:
3 ripe nectarines
3 large ripe tomatoes
Salt & black pepper
Basil – a large handful
7 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
100g feta
200g full – fat greek yoghurt
50g chopped pistachios
1 tbsp zaatar
Use any ripe tomatoes
Step by step:
Cut your nectarines and tomatoes into bitesize wedges. Place them in a bowl and scatter over some sea salt and a good grind of black pepper. Tear in the basil, add 4 tbsp of olive oil and the vinegar, leave to steep for 30 minutes.
Blitz half the feta with the yoghurt and a tablespoon of oil in a food processor until you have a smooth and silky dressing. Spoon this into a bowl, cover and store it in the fridge until you are ready to serve.
Chop your pistachios into small pieces and stir in the zaatar.
Assemble the nectarines, tomatoes and basil, spoon over the dressing. Finish by crumbling over the remaining feta and sprinkling over the pistachio and zaatar mixture.
Serve with a small dish of extra dressing
Tips and variations:
If your nectarines are under ripe, place them in a fruit bowl with some bananas for a day or so. If you want to use them straight away, pop the slices on a griddle pan and you will have nicely striped, soft, sweet fruit.
Add toasted breadcrumbs instead of nuts if you prefer, garnish with some anchovies or add some gherkins or capers.
Add some thinly sliced red onions and finely chopped garlic if you like a stronger flavour. If you want a really tangy flavour, substitute the feta for gorgonzola.
M&S Feta cheese £2.15 for 200g
£2.50 from Sainsbury’s 35g
What is Zaatar? A spice used in Middle Eastern and Mediterranean cooking. A combination of herbs, sesame seeds, sumac and salt, it is one of the world’s unique and best seasonings.
Choose a zaatar like the one shown above which contains sumac, cumin seeds, oregano and marjoram.
This attractive cheesecake is ideal for a dinner party dessert. Serve with stewed rhubarb pulp.
Equipment needed:
A loose bottomed 20cm round cake tin and a food processor
Ingredients:
FOR THE BASE
flavourless oil, to grease
200g digestive biscuits
75g butter, melted
FOR THE CHEESECAKE
4 sheets of leaf gelatine
juice and zest of 2 lemons
500g mascarpone
2 x 180g packs full-fat soft cheese (we used Philadelphia)
100g caster sugar
FOR THE RHUBARB JELLY
400g rhubarb, chopped
125g caster sugar
4 sheets of leaf gelatine
Line the base of the cake tin and brush the sides lightly with oil.
For the base, blitz the biscuits into crumbs in a food processor, combine them with the melted butter and stir well so all the crumbs are coated in the butter. Press into the base of the tin in an even layer. Chill in the fridge while you make the filling.
For the cheesecake layer, soften the gelatine in a bowl of cold water for 5 minutes. Put the lemon juice in a pan and heat until just simmering. Remove from the heat. Squeeze out any excess liquid from the gelatine, then add it to the lemon juice. Stir until dissolved, then set aside to cool for 5 minutes.
Put the mascarpone, soft cheese, sugar and lemon zest in a large bowl and whisk together. Add the lemon and gelatine mixture and continue to whisk until fully incorporated. Pour into the tin and smooth the top, making sure that it’s as level as you can make it. Chill in the fridge for a minimum of 2 hours or until set firm.
To make the jelly, put the rhubarb and sugar in a saucepan. Heat gently until the sugar has dissolved, then bring to a simmer for 8-10 minutes, or until the rhubarb is very soft. Meanwhile, soak the gelatine leaves in cold water for 5 minutes until soft.
Press the rhubarb through a sieve, catching the juice in a jug underneath, then set the rhubarb pulp aside. Add the gelatine to the hot rhubarb liquid and stir until dissolved. Set aside to cool to room temperature, then pour the jelly over the top of the cheesecake. Cover and chill for at least 4-6 hours, or overnight if possible, to set firmly.
To serve, remove the cheesecake from the tin and slice into 8 slices.
This recipe is adapted from Rachel Roddy’s fish baked al cartoccio, which as she explains means ‘in paper’, the French call it en papillote. Cooking al cartoccio creates a flavoursome soft texture with the steam creating a frothy scented sauce inside the paper parcel.
We used haddock loins which are available in Sainsbury’s – Taste The Differencerange, approximately £7 for two.
You will need baking paper and a baking tray or oven proof dish
Have your ingredients ready
Ingredients:
1 large beefsteak tomato
2 garlic cloves
2 fish fillets (110g-140g per person)
olives
capers
fennel seeds (or fronds)
vine ripened tomatoes
lemon
olive oil
parsley
Step by step:
Step 1
Heat your oven to 200C (180C fan), gas 6 and prepare four squares of baking paper approximately 23cm x 23cm.
Peel the large tomato. Simply cover it in boiling water for a couple of minutes and then plunge it into cold water and the skin should peel away easily. Remove any seeds or hard white bits and chop finely.
Step 2
Peel the garlic cloves and cut them into very thin slices. Rub the centre of the baking paper with olive oil and place the fish in the centre. Add the tomato, slivers of garlic, olives, capers and fennel seeds. Season to taste.
Step 3
Make the fish parcel by lifting the edges of the baking paper and folding them into the centre. Place them on your baking sheet, or in the oven proof dish and cook for 15-20 minutes. The fish will be cooked through and poached in delicious tomato, olive and garlic and caper flavoured juice
Roddy suggests serving the fish with rice or couscous. We opted for vegetables and my current favourite Sweet Potato Fries, also available from Sainsbury’s – Taste The Difference range £3.80 for 300g enough to serve 2.
Notes and Tips:
Whilst you can serve the fish al cartoccio and let guests undo the parcel, we prefer to serve it unwrapped with parsley butter and a good extra glug of olive oil.
We serve the fish with a small pot of tartar sauce, mayonnaise or aioli.
🥘 1 pan | 🍽 Serves 4 | ⏱ 40 mins | 🛒 7 ingredients | £5
Smooth and tasty, this vegetarian soup is perfect for main course or starter. Two of your five a day and ready in 40 minutes.
Ingredients:
500g sweet potatoes peeled and cut into chunks
300g carrots peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1 litre vegetable stock
100ml crème fraîche plus extra to serve
Step by step:
Step 1.
Heat your oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin. Drizzle with 2 tbsp olive oil and season well.
Step 2.
Roast the vegetables in the oven for 25-30 mins until caramelised and tender.
Step 3.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
Step 4.
Add the 2 crushed garlic cloves and stir for 1 min before adding the 1 litre of vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
Step 5.
Once the roasted vegetables are done, leave to cool a little, then transfer them to the saucepan and use a stick blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
Step 6.
Serve in warmed bowls topped with a swirl of crème fraîche and a good grinding of black pepper or sunflower seeds .
Sunflower seeds around £1.20 per 100g
Kallo stock cubes available from most supermarkets
Variation:
Carrot & Parsnip with ground coriander and dressed with chopped fresh coriander .
🥘 1 pan | 🍽 Serves 2 | ⏱ 25 mins | 🛒 10 ingredients | £4
A great way to use up vegetables and make a nourishing, flavoursome soup. Don’t forget to add some drops of Maggi® seasoning towards the end of cooking.
Ingredients:
2 rashers of bacon, chopped
1 leek washed and chopped
1/2 red pepper, chopped
1 large carrot, peeled and chopped
olive oil
1/2 jar of leftover pasta sauce or tomato puree, or tinned tomatoes
plain flour
4 small potatoes, quartered
can of butter beans, drained
1 low salt chicken stock cube
Step by step:
Step 1
Fry off the bacon, leek, pepper and carrot in a dash of oil for 3-4 minutes. Make up the stock with 500ml of boiling water in a jug.
Step 2
Sprinkle some flour on top of the ingredients in the pan, then add the pasta sauce, tomato puree or tinned tomatoes. Add the stock, potatoes and butter beans cook for 20 minutes or until everything is soft. Add some Maggi® seasoning after 10 minutes. Check the seasoning. Chop some parsley and dress the soup to serve.
Tilda® hot and spicy Firecracker rice is free from artificial colourings and preservatives. Ready in a couple of minutes the smoky, peppery basmati rice is vegan and gluten free.
Ingredients:
Olive oil
Small Broccoli with florets cut into bite size pieces
½ red pepper, chopped
½ onion, chopped
2 tbsp olive oil
1 chicken breast cut into 10 pieces
1 pack Tilda® firecracker rice
¼ tin of low fat coconut milk or 150ml of stock
Chopped parsley
Step by step:
Step 1
Fry off the chicken pieces in oil and set aside. In the same pan, add 1 tbsp of oil and fry off the onion, peppers and broccoli.
Step 2
Add the coconut milk and replace the lid (or pop a plate on top) to prevent the pan running dry. Cook for 10 minutes adding more coconut milk or stock as required.
Step 1
After 10 minutes, add the rice and chicken and put the lid back on the pan. Cook for another 3-4 minutes adding more coconut milk or stock as required. Add a dessert spoon of Maggi® seasoning.
Serve with chopped parsley and a drizzle of olive oil.
🥘 1 pan | 🍽 Serves 4 | ⏱ 55 mins | 🛒 10 ingredients | £5
Ingredients:
2 tbsp olive oil
1 onion (or 2 shallots or 4 salad onions), chopped
2 cloves garlic, sliced
1 tsp ground spices (such as cumin, coriander or paprika)
150g potatoes, peeled and chopped
350g vegetables (such as butternut squash, red pepper, broccoli or a mix), peeled or scrubbed and chopped
500ml hot stock (chicken or vegetable)
4 tbsp crème fraîche (or use yogurt, single cream or double cream)
1 bunche of soft herbs (such as basil, coriander or dill), leaves whole or roughly chopped
40g toasted nuts or seeds (such as sunflower seeds, hazelnuts or almonds), roughly chopped
Have all your ingredients prepped and ready
We had some cherry tomatoes to use up. Place them in boiling water for a minute or so and then transfer into cold water and the skins peel of easily
Step by step:
Step 1
Heat the oil in a large pan over a medium heat. Add the onion and a pinch of salt, then fry until soft (8-10 minutes). Stir in the garlic and ground spices and cook for another 1-2 minutes, until fragrant.
Add the potatoes and any root vegetables, along with the stock and 150ml water. Bring to the boil, then cover with a lid and simmer until very tender (20-30 minutes).
Add any other vegetables for the final 10 minutes or so of the cooking time.
Step 2
Once all the vegetables are soft, use a stick blender (or transfer to an upright blender) to whizz until very smooth, adding a splash more water to thin, if necessary. Set over a medium heat again until piping hot and season to taste. Ladle into bowls, topping each with a dollop of crème fraîche (or similar), some soft herbs and the nuts or seeds. Serve with crusty bread.
Sunflower seeds around £1.20 per 100g
Kallo stock cubes available from most supermarkets
Notes:
Like many soups the flavour intensifies over a few days. So make plenty and store in the fridge or freezer (without the cream).
Great vegetable combinations:
Carrot & Parsnip with ground coriander and dressed with chopped fresh coriander .
Broccoli & Leek with nutmeg and chopped chives
Mushroom and Cauliflower with paprika and dressed with chopped fresh parsley
This recipe is adapted from Rukmini Iyer’s Quick and Easy Linguine. Use pre-packed trout or salmon fillets to make it an even faster preparation and no need to use the oven.
Ingredients:
2 trout fillets
2½ tbsp olive oil
Sea salt
Juice and finely grated zest of ½ lemon, plus 2 lemon slices
180g tagliatelle
2 garlic cloves, peeled and finely grated
1 tsp chilli flakes
1 large courgette, trimmed and coarsely grated
10g fresh dill, roughly chopped
4 tbsp pine nuts, or 4 tbsp M&S nut and seed mix
Have your ingredients ready
Step by step:
Step 1
Heat your oven to 200C (180C fan)/390F/gas 6. Place the trout fillets on a small lined baking tray, drizzle with half a tablespoon of olive oil, scatter over a pinch of sea salt and top each fillet with a slice of lemon. Bake for 12-15 minutes, until just cooked through. (If you are using your air-fryer, the fish will take eight to 10 minutes.)
Meanwhile, bring a large pan of salted water to a boil and cook the tagliatelle according to the packet instructions, until just al dente. While the pasta is boiling, get all the remaining ingredients ready.
Sainsbury’s Fresh tagliatelle £2.40 / 500g
Step 2
Drain the pasta in a colander, reserving a mugful of the cooking water. Return the empty pasta pan to the hob on a low heat, add the remaining two tablespoons of olive oil, then fry the garlic, chilli and lemon zest for just 30 seconds.
Add black olives to the courgette for extra flavour
Step 3
Add the grated courgette, fry for a minute, until just starting to soften, then add the drained pasta, dill, lemon juice and a teaspoon of salt. Stir well – there should be enough liquid from the courgette to form a sauce, add a tablespoon of the reserved pasta water if necessary. Flake the cooked trout in large pieces into the pasta, then stir gently to combine. Taste and adjust the salt as needed.
Step 4
Use tongs to divide the pasta and trout evenly between two warmed bowls, top with the pine nuts and serve hot.
We used Sainsbury’s Scottish Loch trout fillets. The sweet chilli salmon fillets from Sainsbury’s were also very tasty. Iceland’s ginger, chilli and lime salmon fillets are also excellent. They all come in 2 X 240g fillets.
HEAL 