chickpea and spinach omelette

How to make chickpea and spinach omelette recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons olive oil
1 large onion, sliced
1 red pepper, cored, deseeded and sliced
½ teaspoon hot smoked or sweet paprika
400 g (13 oz) can chickpeas, drained and rinsed
100 g (3½ oz) spinach leaves, rinsed and roughly sliced
5 eggs, lightly beaten
75 g (3 oz) pitted green olives, roughly chopped
150 g (5 oz) Cheddar cheese, grated
salt and pepper

Method:
Heat the olive oil in a large nonstick frying pan. Add the onion and pepper and cook gently for 7–8 minutes, until soft and golden. Stir in the paprika and chickpeas, and cook for 1 minute, stirring frequently. Add the spinach leaves and cook until just wilted.

Pour the beaten eggs into the pan and stir to combine. Cook gently, without stirring, for 4–5 minutes, until almost set.

Sprinkle with the olives and grated Cheddar, then slide under a hot grill, keeping the handle away from the heat. Grill for 4–5 minutes, until golden and set. Slice into wedges and serve immediately.

For chickpea & spinach salad with poached eggs, heat 2 tablespoons olive oil in a large frying pan. Add 1 sliced onion and 1 deseeded and sliced red pepper, and cook gently for 7–8 minutes. Stir in ½ teaspoon hot smoked or sweet paprika and 400 g (13 oz) can chickpeas, drained and rinsed, and cook for 1 minute, stirring frequently.

Meanwhile, poach 4 eggs in a large pan of gently simmering water. Toss the chickpea mixture briefly with 200 g (7 oz) baby spinach leaves and heap on to 4 serving plates. Top each salad with a poached egg and serve immediately. Total cooking time 10 minutes.

chickpea and spinach omelette

asparagus with poached eggs

How to make asparagus with poached eggs recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
700 g (1 lb 6 oz) asparagus spears
1 tablespoon olive oil
4 eggs
40 g (1¾ oz) Parmesan cheese

Method:
Snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil.

Meanwhile, bring a frying pan of water to the boil for the eggs.

Place the asparagus on the griddle and cook, turning regularly, until slightly charred at the ends.

Stir the boiling water vigorously then, one at a time, drop the cracked eggs into the centre – the swirling water will help the egg white collect around the yolk and maintain the shape of the egg.

Cook for 4–5 minutes then remove with a slotted spoon.

Serve the asparagus on 4 warmed plates, and top with the poached eggs. Using a vegetable peeler, make curly shavings of Parmesan and sprinkle on top of the asparagus.

For asparagus omelette, heat 1 tablespoon oil in a frying pan, add 6 chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes.

Whisk together 5 eggs and 4 tablespoons milk and pour into the pan, tipping the pan and moving the egg with a spatula to ensure it all cooks.

Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes, until golden. Cut into quarters and serve with a green salad and new potatoes. Total cooking time 20 minutes.

asparagus with poached eggs

broad bean and pea crostini

How to make broad bean and pea crostini recipe

Serves 6

Total cooking time 20 minutes

Ingredients:
75 ml (3 fl oz) olive oil
1 lemon
2 garlic cloves, peeled
300 g (10 oz) broad beans
300 g (10 oz) peas
handful of mint leaves
6 slices of sourdough bread
salt and pepper
To serve
2 radishes, thinly sliced
handful of pea shoots
Pecorino cheese shavings

Method:
Put the oil, 3 strips of lemon rind and the garlic cloves in a small pan and cook over a very low heat for 7–10 minutes. Remove from the heat and discard the lemon rind.

Cook the broad beans and peas in a pan of lightly salted boiling water for 3 minutes until just soft. Drain and rinse under cold running water to cool. Peel the broad beans and discard the shells.

Tip most of the peas and beans into a blender, add the mint and cooked garlic together with the flavoured oil and pulse to make a rough purée. Season well.

Toast the bread, halve the slices and arrange on a serving platter. Spread with the purée and scatter with the reserved peas and broad beans. Top with radishes, pea shoots and Pecorino cheese shavings and serve.

For pea & broad bean salad, cook 100 g (3½ oz) each of peas and broad beans in lightly salted boiling water for 3 minutes until soft, drain and cool under cold running water. Whisk 3 tablespoons olive oil with 1 tablespoon lemon juice, season and toss with 150 g (5 oz) salad leaves. Place on serving plates, scatter over the peas and beans and top with Pecorino cheese shavings to serve. Total cooking time 10 minutes.

broad bean and pea crostini

baked brie with maple syrup

How to make baked brie with maple syrup recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
300 g (10 oz) whole baby Brie or Camembert
25 g (1 oz) pecans
3 tablespoons maple syrup
3 tablespoons soft dark brown sugar
thyme sprigs
crusty bread, to serve

Method:
Remove any plastic packaging from the cheese and return it to its wooden box. Place on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.

Meanwhile, toast the pecans in a small frying pan for 3–5 minutes until lightly browned, then set aside. Put the maple syrup and sugar in a small saucepan and bring to the boil. Cook for
1 minute until foamy.

Take the cheese from the oven and cut a small cross in the centre. Drizzle over the maple syrup, scatter with the pecans and thyme and serve with plenty of crusty bread.

For brie salad with maple dressing, whisk together 1 tablespoon maple syrup with 1 teaspoon mustard, 1 tablespoon white wine vinegar and 3 tablespoons olive oil. Season and toss together with 200 g (7 oz) mixed salad leaves.

Arrange on plates with 25 g (1 oz) toasted pecans. Cut 125 g (4 oz) Brie into thick slices. Put the Brie on a baking sheet and cook under a hot grill for 1 minute or until starting to melt. Scatter over the salad to serve. Total cooking time 10 minutes.

baked brie with maple syrup

red pepper dip with herby pittas

How to make red pepper dip with herby pittas recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
5 tablespoons olive oil
1 shallot, finely chopped
100 g (3½ oz) walnut halves
200 g (7 oz) ready-roasted red peppers from a jar
1 garlic clove, crushed
1 teaspoon ground cumin
1 tablespoon pomegranate molasses
4 pitta breads
handful of chopped parsley
handful of chopped mint
coarse sea salt

Method:
Heat 1 tablespoon of the oil in a frying pan, add the shallot and cook for 3 minutes until softened. Leave to cool.

Toast the walnut halves in a dry frying pan for 3 minutes until lightly browned and leave to cool. Put the walnuts in a blender with the shallot, peppers, garlic, cumin, pomegranatemolasses and 2 tablespoons of the oil and whizz together until smooth. Season to taste.

Meanwhile, split the pittas open horizontally and cut each half into wedges. Mix together the remaining oil with the herbs and brush over the wedges.

Place on a baking sheet, sprinkle with coarse sea salt and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5–7 minutes or until golden and crisp. Serve alongside the red pepper dip.

For herb & roasted pepper salad, lightly toast 25 g (1 oz) walnut halves in a dry frying pan. Whisk 1 tablespoon sherry vinegar with 3 tablespoons olive oil.

Toss with 150 g (5 oz) mixed herb salad and 2 ready-roasted red peppers, cut into strips. Season to taste. Arrange on a plate, then scatter over the walnuts and 50 g (2 oz) crumbled soft goats’ cheese. Total cooking time 10 minutes.

red pepper dip with herby pittas

borlotti bean and pepper bruschetta

How to make borlotti bean and pepper bruschetta recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 large baguette, cut into 8 slices
3 tablespoons olive oil
1 garlic clove
400 g (13 oz) can borlotti beans, rinsed and drained
3 spring onions, sliced
100 g (3½ oz) roasted red peppers from a jar, drained and finely sliced
6 basil leaves, thinly shredded
salt and pepper

Method:
Place the slices of baguette on a baking sheet and drizzle with 2 tablespoons of the olive oil.

Cook under a preheated hot grill for 2–3 minutes on each side, until toasted and golden.

Rub each slice of toast with the garlic clove.

Place the drained borlotti beans and spring onions in a bowl and lightly crush together with a fork.

Stir in the red pepper, basil, remaining olive oil and some salt and pepper.

Spoon the bean mixture on to the toasted baguette slices and serve immediately.

For quick bean salad, in a large serving bowl, mix together a 400 g (13 oz) can borlotti beans, rinsed and drained, 3 sliced spring onions, 100 g (3½ oz) drained and chopped roasted red peppers from a jar, 3 chopped tomatoes, 4–5 shredded basil leaves, 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Total cooking time 10 minutes.

borlotti bean and pepper bruschetta

walnut, gorgonzola and pear boats

How to make walnut, gorgonzola and pear boats recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
1 ripe pear, cored and finely chopped
2 tablespoons crème fraîche
65 g (2½ oz) Gorgonzola cheese, crumbled
20 red or green Belgian chicory leaves (or a mixture of both)
25 g (1 oz) walnuts, toasted and roughly chopped
olive oil, to drizzle

Method:
Mix together the pear, crème fraîche and Gorgonzola in a small bowl.

Arrange the chicory leaves on a serving platter and spoon a little of the pear mixture on to the base of each leaf.

Sprinkle the chopped nuts over the top of the filling, drizzle with a little olive oil, and serve.

For baked chicory & gorgonzola, trim any coarse or bruised outer leaves from 8 large heads red chicory. Place in a baking dish into which they will fit snugly in a single layer.

Drizzle over 6 tablespoons olive oil and season to taste. Scatter over 100 g (3½ oz) crumbled Gorgonzola cheese and the juice of 1 lemon.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. Serve straight from the baking dish with the juices and scatter over 4 tablespoons chopped toasted walnuts before serving. Total cooking time 30 minutes.

walnut, gorgonzola and pear boats

spring onion rostis with spicy salsa

How to make spring onion rostis with spicy salsa recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
875 g (1¾ lb) boiled potatoes (King Edward or Maris Piper)
6 spring onions, finely chopped
2 garlic cloves, very finely chopped
1 large egg, lightly beaten
4 tablespoons sunflower oil
lime wedges, to serve
Salsa
2 plum tomatoes, deseeded and roughly chopped
1 red chilli, deseeded and finely chopped
1 small red onion, halved and very thinly sliced
4 tablespoons finely chopped fresh coriander
2 avocados, peeled, stoned and roughly sliced
juice of 2 limes
1 tablespoon avocado oil
salt and pepper

Method:
Make the salsa by mixing all the ingredients together in a bowl. Season well and set aside until ready to serve.

Peel and coarsely grate the potatoes. Add the spring onions, garlic and egg and use your fingers to combine the mixture evenly.

Heat a large, nonstick frying pan over a high heat and add half of the oil. Working in batches, divide the potato mixture into 8 portions.

Spoon 4 of the portions into the oil and pat down to form rostis about 8–10 cm (3–4 in) in diameter. Cook for 3–4 minutes on each side and then carefully transfer to a large nonstick baking sheet.
Repeat with the remaining oil and potato mixture to make 8 rostis.

Serve the rostis accompanied by the salsa and the lime wedges.

For spring onion & potato broth, place 12 sliced spring onions, 400 g (13 oz) cooked, cubed potatoes, 2 crushed garlic cloves, 4 tablespoons chopped fresh coriander leaves, 600 ml (1 pint) hot vegetable stock and 500 ml (17 fl oz) milk in a saucepan. Bring to the boil and cook for 5–6 minutes or until piping hot. Season and serve immediately. Total cooking time 10 minutes.

spring onion rostis with spicy salsa

eggs florentine

How to make eggs florentine recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
15 g (½ oz) butter, plus extra for buttering the muffins
200 g (7 oz) spinach leaves
4 muffins, split in half
4 eggs
3 tablespoons chopped parsley
200 ml (7 fl oz) ready-made hollandaise sauce
salt and pepper

Method:
Half-fill a small saucepan with water and bring to the boil. Meanwhile, melt the butter in a large saucepan, add the spinach and cook over a medium heat, stirring, for 1–2 minutes until wilted.

Season with salt and pepper.

Toast the muffins, cut-side up, under a preheated medium grill until lightly browned.

Meanwhile, poach the eggs, 2 at a time, in the boiling water and cook for 1–2 minutes until the whites are firm and the yolks soft.

Butter the warm muffins, then divide the spinach between them and top with an egg. Mix the parsley into the hollandaise and spoon over the eggs. Top with ground black pepper and serve immediately.

For eggs Florentine with leek & cheese sauce, melt 25 g (1 oz) butter in a saucepan and cook 2 finely sliced leeks over a medium heat, stirring, for 3–4 minutes until soft and beginning to brown.

Stir in 25 g (1 oz) plain flour, then remove from the heat and add 400 ml (14 fl oz) milk, a little at a time, blending well between each addition.

Add 1 teaspoon prepared English mustard and stir well, then return to the heat and bring to the boil, stirring constantly, until thickened. Stir in 2 tablespoons freshly grated Parmesan cheese.

Cook and prepare the spinach, eggs and muffins as for Eggs florentine, then assemble with the leek and cheese sauce instead of the parsley hollandaise, serving with extra grated Parmesan, if liked. Total cooking time 20 minutes.

eggs florentine

bocconcini with fresh pesto aioli

How to make bocconcini with fresh pesto aioli recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
100 g (3½ oz) fresh white breadcrumbs
zest of 1 lemon, finely grated
generous pinch of chilli flakes
2 tablespoons thyme leaves
50 g (2 oz) plain flour
2 large eggs, beaten
300 g (10 oz) bocconcini (baby mozzarella balls), drained
vegetable oil, for deep-frying
salt and pepper
Fresh pesto aïoli
6 tablespoons fresh ready-made green pesto
200 g (7 oz) fresh mayonnaise
2 garlic cloves, crushed

Method:
Make the pesto aïoli by mixing together all the ingredients. Set aside.

Mix together the breadcrumbs, lemon zest, a few chilli flakes, a sprinkling of the thyme and some seasoning in a medium bowl. Place the flour in a second bowl and the eggs in a third.

Pat the mozzarella balls dry with kitchen paper. Roll the balls first in flour, then dip in the egg, then roll in the breadcrumb mixture. Repeat in the egg and breadcrumbs to create a double layer.

Half fill a saucepan or deep-fat fryer with vegetable oil. Just before serving, heat over a high heat to 180°C (350°F) or until a cube of bread sizzles and turns golden in 10–15 seconds.

Using a spider strainer or slotted spoon, lower batches of the crumbed mozzarella into the hot oil and fry for 3–4 minutes until golden brown. Remove and drain on kitchen paper.

Serve immediately with the fresh pesto aïoli.

For tomato, bocconcini & basil tricolore salad, slice 4 tomatoes and place in a wide salad bowl with a small handful basil leaves and 300 g (10 oz) bocconcini. Drizzle over 4 tablespoons extra virgin olive oil and squeeze over the juice of 1 lemon. Season well and serve with ciabatta bread. Total cooking time 10 minutes.

bocconcini with fresh pesto aioli

mozzarella and spinach pancakes

How to make mozzarella and spinach pancakes recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
125 g (4 oz) plain flour
a pinch of salt
2 eggs
200 ml (7 fl oz) milk mixed with 75 ml (3 fl oz) water
50 g (2 oz) butter, melted
200 g (7 oz) baby spinach leaves
4 tomatoes, sliced
400 g (13 oz) mozzarella cheese, sliced
2 tablespoons grated Parmesan cheese

Method:
Sift the flour and salt into a large bowl. Make a well in the centre and break the eggs into it.

Whisk the eggs into the flour and then gradually add a small amount of the milk and water, still whisking.

Whisk half the melted butter into the pancake batter and use the remainder to grease a frying pan. Rub the pan with kitchen paper to take off any excess.

Pour about 2 tablespoons of the batter into the pan and swirl around to completely coat the base. After 1 minute check that the pancake is cooked underneath and then flip it over tocook the other side for just a few more seconds.

Sprinkle half the pancake with some spinach leaves, sliced tomatoes and sliced mozzarella. Fold the other half of the pancake over the filled side and press lightly. Transfer the filled pancake to an ovenproof dish and keep warm. Repeat with the remaining ingredients. Sprinkle the pancakes with the grated Parmesan and briefly cook under a preheated hot grill until the pancakes are golden. Serve immediately.

For mozzarella & spinach salad, layer 100 g (3½ oz) spinach leaves with 400 g (13 oz) sliced mozzarella cheese, 2 thinly sliced beefsteak tomatoes and 10–12 basil leaves on a large platter.

Sprinkle with 2 teaspoons chopped oregano and 2 tablespoons toasted pine nuts and drizzle with 3 tablespoons extra virgin olive oil and 1 tablespoon balsamic vinegar. Total cooking time 10 minutes.

mozzarella and spinach pancakes

tostados with avocado and tomato

How to make tostados with avocado and tomato recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
4 corn tortillas
1 tablespoon vegetable oil
2 avocados, peeled and stoned
50 ml (2 fl oz) crème fraîche
2–3 tablespoons lime juice
4 tomatoes, chopped
1 tablespoon finely chopped red onion
1 tablespoon extra virgin olive oil
handful of fresh coriander, chopped, plus extra to serve (optional)
salt and pepper

Method:
Use a 5 cm (2 inch) biscuit cutter to stamp out rounds from the tortillas; alternatively, cut them into wedges. Brush them with vegetable oil, place on a baking sheet under a preheated hot grill and cook for 1 minute on each side until crisp. Leave to cool.

Meanwhile, place the avocado flesh and crème fraîche in a food processor and blend until smooth. Stir in 1 tablespoon of lime juice and season to taste. Stir together the tomatoes, onion and olive

oil, add lime juice to taste, season and stir through the coriander.

Spoon a little of the avocado mixture on to each tortilla round, scatter over the tomato salsa and top with more coriander, if liked.

For tomato & tortilla soup, heat 1 tablespoon olive oil in a saucepan, add 1 finely chopped onion and cook for 5 minutes until softened. Add 3 finely chopped garlic cloves and stir around the pan.

Add 2 teaspoons chipotle purée, 400 g (13 oz) can chopped tomatoes, 1 teaspoon brown sugar and a pinch of dried oregano.

Pour over 1 litre (1¾ pints) vegetable stock, bring to the boil, reduce the heat and simmer for 10 minutes. Use a stick blender to whizz together until smooth, then season to taste. Cut 2 corn tortillas into thin strips.

Heat a large frying pan, add 1 tablespoon vegetable oil and cook the tortillas for 1–2 minutes until golden and crisp. Spoon the soup into bowls.

Top with the chopped flesh of 1 avocado, 50 g (2 oz) crumbled feta, the crisp tortillas and a handful of chopped fresh coriander. Total cooking time 30 minutes.

tostados with avocado and tomato

sweetcorn fritters with chilli salsa

How to make sweetcorn fritters with chilli salsa recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
275 g (9 oz) can sweetcorn
65 g (2½ oz) plain flour
1 teaspoon baking powder
1 egg, beaten
½ red pepper, cored, deseeded and finely chopped
1 small red chilli, deseeded and finely chopped
6 tablespoons chopped fresh coriander
2 tablespoons vegetable oil pepper
Salsa
1 tablespoon olive oil
2 tomatoes, finely chopped
½ small red chilli, finely chopped
1 tablespoon soft light brown sugar
2 tablespoons chopped fresh coriander

Method:
Drain the sweetcorn and place half the kernels in a food processor and whizz until almost smooth. Transfer to a bowl and stir in the remaining, whole sweetcorn. Sift in the flour and baking powder and mix together. Mix in the egg, red pepper, chilli and coriander and season with plenty of pepper.

Heat the oil in a large, heavy-based non-stick frying pan over a medium-high heat and drop in 4 spoonfuls of the mixture.

Cook for about 1 minute on each side until browned. Remove with a fish slice, drain on kitchen paper and keep warm. Cook the remaining mixture in the same way (to make 8 fritters in total).

Meanwhile, mix together all the ingredients for the salsa, season with pepper and place in a serving bowl.

Serve the fritters warm with the salsa on the side.

For sweetcorn pancakes, make up a 150 g (5 oz) packet pancake batter mix according to the pack instructions and mix in 8 tablespoons drained canned sweetcorn and 3 tablespoons chopped fresh coriander. Season well.

Heat a little vegetable oil in a frying pan over a medium-high heat, pour in a quarter of the mixture and cook for 1 minute, then turn and cook for a few seconds on the other side.

Cook the remaining mixture in the same way. Fill the pancakes with shop-bought tomato salsa and a few rocket leaves, if liked. Total cooking time 10 minutes.

sweetcorn fritters with chilli salsa

aubergine melts

How to make aubergine melts recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 aubergines, halved lengthways
4 tablespoons olive oil
4 tomatoes, sliced
200 g (7 oz) mozzarella cheese, sliced
a small handful of basil leaves
2 tablespoons toasted pine nuts
pepper
crisp green salad, to serve

Method:
Place the aubergine halves on a baking sheet, drizzle with the olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6 for 20 minutes until softened.

Remove the aubergine from the oven, arrange the slices of tomato and mozzarella on top and bake for a further 5 minutes, until the cheese has melted.

Scatter with basil leaves and pine nuts, season with pepper and serve with a crisp green salad.

For aubergine & goats’ cheese pasta, cook 400 g (13 oz) pasta shapes of your choice in a saucepan of boiling water according to the pack instructions, until ‘al dente’. Meanwhile, heat 1 tablespoon olive oil in a frying pan and fry 1 chopped onion and 2 sliced garlic cloves for 3–4 minutes.

Add 1 chopped aubergine and cook for a further 4–5 minutes. Pour in a 400 g (13 oz) can chopped tomatoes and simmer for 3–4 minutes.

Drain the pasta and stir into the sauce with 100 g (3½ oz) crumbled goats’ cheese and a small handful of torn basil leaves and mix well. Total cooking time 20 minutes.

aubergine melts

falafel with spicy sauce

How to make falafel with spicy sauce recipe

Serves 4

Total cooking time 15 minutes

Ingredients:
400 g (13 oz) can chickpeas, rinsed and drained
1 onion, finely diced
2 garlic cloves, chopped
3 tablespoons chopped parsley
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons plain flour
2–3 tablespoons vegetable oil
salt and pepper
½ iceburg lettuce, shredded, to serve
Spicy sauce
100 g (3½ oz) tomato purée
½ –1 teaspoon harissa paste, to taste
2 garlic cloves, crushed
1 teaspoon lemon juice
50 ml (2 fl oz) water
1 tablespoon chopped parsley

Method:
To make the sauce, place all the ingredients in a small saucepan and simmer for 10 minutes.

Meanwhile, place all the falafel ingredients except the oil in a large bowl and mash together with a fork. Season to taste. Alternatively, place the ingredients in a food processor and blitz until smooth. Using wet hands, shape the mixture into small balls and flatten slightly.

Heat the vegetable oil in a frying pan and cook the falafel for 5–7 minutes, turning once, until golden all over.

Serve on the lettuce with the spicy sauce.

For falafel & tabbouleh salad, make the falafel as for Falafel with spicy sauce. Meanwhile, place 250 g (8 oz) couscous in a heatproof bowl and just cover with boiling water. Leave to stand for 10 minutes.

Fluff up the couscous with a fork, then stir in 2 tablespoons each of chopped mint, parsley and chives, 3 diced tomatoes and ½ diced cucumber. Serve with the falafel and dollops of ready-made hummus. Total cooking time 20 minutes.

falafel with spicy sauce

asparagus frittata

How to make asparagus frittata recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
400 g (13 oz) asparagus
2 tablespoons olive oil
6 large eggs
50 g (2 oz) Parmesan cheese, grated
1 tablespoon chopped oregano
salt and pepper

Method:
Break the woody ends off the asparagus and discard. Toss the spears in 1 tablespoon of the olive oil.

Heat a griddle pan until hot and cook the asparagus for 4–5 minutes, until starting to look a little charred. Cut the asparagus spears into thirds.

Beat the eggs in a large bowl with the grated Parmesan, oregano and some salt and pepper. Add the asparagus.

Heat the remaining oil in a flameproof, nonstick frying pan. Pour the mixture into the pan and cook for 8–10 minutes over a low heat, tipping the pan from time to time to allow the runny egg to reach the edges to cook evenly.

Cook for a further 4–5 minutes under a preheated hot grill, until the top is golden. Turn the frittata out on to a board, cut into wedges and serve immediately.

For griddled asparagus, toss 450 g (14½ oz) trimmed asparagus in 2 tablespoons olive oil. Heat a griddle pan until hot and cook the asparagus for 4–5 minutes, turning once. Serve drizzled with olive oil and sprinkled with Parmesan cheese shavings. Total cooking time 10 minutes.

asparagus frittata

stuffed courgettes

How to make stuffed courgettes recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
4 courgettes
175 g (6 oz) plum tomatoes, chopped
210 g (7 oz) mozzarella cheese, grated
2 tablespoons shredded basil leaves
25 g (1 oz) Parmesan cheese, grated
salt and pepper

Method:
Slice the courgettes in half horizontally and then scoop out the middle of each one, reserving the flesh.

Place the courgette halves in a roasting tin, cut side up, and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

Meanwhile, chop the reserved courgette flesh and mix it in a bowl with the chopped tomatoes, grated mozzarella and basil. Season to taste.

Remove the courgette halves from the oven and spoon the filling into each one.

Sprinkle with the grated Parmesan and return to the oven to bake for 15 minutes, until golden.

For griddled courgettes with mozzarella, use a vegetable peeler to thinly slice 4 courgettes length-ways. Toss the courgettes in 2 tablespoons olive oil and then cook them on a preheated hot griddle pan for 2–3 minutes on both sides, until griddle marks start to show.

Served topped with 210 g (7 oz) torn mozzarella cheese and 6–8 torn basil leaves. Drizzle with a little olive oil, a squeeze of lemon juice and a grinding of pepper. Total cooking time 20 minutes.

stuffed courgettes

quick quesadillas

How to make quick quesadillas recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
200 g (7 oz) refried beans
8 soft flour tortillas
25 g (1 oz) jalapeño pepper slices, drained and chopped
1 large tomato, deseeded and diced
150 g (5 oz) Cheddar cheese, grated
2 spring onions, sliced
1 tablespoon finely chopped fresh coriander (optional)
100 ml (3½ fl oz) soured cream, to serve (optional)

Method:
Spread the refried beans over 4 of the tortillas. Top with the jalapeño slices, diced tomato, grated cheese, spring onions and chopped coriander, if using. Cover each one with another tortilla to make 4 quesadillas.

Toast the quesadillas, one at a time, in a large ridged griddle pan set over a medium-high heat for about 30–60 seconds on each side, until lightly browned and the cheese inside has melted.

Cut the quesadillas into quarters and serve immediately with soured cream, if using.

For spicy bean burritos, spread the refried beans over all 8 tortillas, then top with the jalapeño slices, 2 large, diced tomatoes, 1 cored, deseeded and chopped red pepper and the sliced spring onion.

Tuck in the ends and roll each tortilla tightly, then place in a snug-fitting ovenproof dish. Pour a 300 g (10 oz) jar hot Mexican salsa over the tortillas, then dot with small spoonfuls of soured cream and sprinkle with the cheese.

Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until hot and bubbling. Serve hot with shredded iceberg lettuce and the chopped coriander, if using. Total cooking time 30 minutes.

quick quesadillas