125ml warm milk 5ml instant yeast 625ml flour 45ml sugar 5ml salt 95ml boiling water 30ml butter, room temperature 155ml pesto 30ml milk
Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on a low speed and drizzle in the boiling water. Mix on medium speed for 2-3 minutes. Add the yeast mixture and mix on medium speed for another 3 minutes. Add the butter a little at a time with the machine running. Mix/knead for 10 minutes. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour. Take the dough from the bowl and place it on a work surface. Gently fold the dough until deflated. Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes. Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside. Lightly flour a work surface and roll a dough ball into a 20cm long rectangle. Cut the bottom half into thin strips. (see Photograph beneath) Spoon 45ml pesto on the half that isn’t cut and spread it out evenly. Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips. Repeat this process with the other 4 dough portions. Place the logs on the outside perimeter of the prepared cake tin. Cover with plastic wrap and proof in a warm area for 1 hour. Preheat your oven to 170℃. Brush the bread with milk and bake for 25 minutes. Remove from the oven, stand for 10 minutes and remove from the baking tin. Cool on a wire rack. The bread is easily broken into portions and is delicious served slightly warm.
Slice the ends off the tomatoes so that you have straight edges. Place the tomato on one of the straight edges and halve it horizontally. Cut out the flesh on the inside so that you are left with 2 tomato rings. Place a frying pan on medium-high heat, add a splash of vegetable oil and place the tomato rings in the pan. Cook for 2 minutes, until warm and flip around. Now break an egg in each tomato ring, season with salt and pepper and place a lid on the pan. Cook until the egg is set to your liking and serve at once.
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Place a saucepan on medium-high heat and add a dash of vegetable oil. Add the onion and cook until translucent. Add the garlic and sweet pepper and cook while stirring occasionally until the peppers are softened. Add the minced beef, tomato purée and Worcestershire sauce, season with salt and pepper and turn up the heat. Break the mince up with the back of a wooden spoon and cook until there is no liquid left.
For the salsa: Add the diced tomato, spring onions and coriander to a bowl. Season with salt and pepper. Set aside.
To assemble: Lay the tortilla wraps on a chopping board and trim the left and right edges so that they are square. Spoon some of the mince mixture on the curved edge closest to you. Spoon some salsa on the mince and scatter with grated cheese. Roll the tortilla into a fairly tight cylinder. Repeat with the other ingredients.
Slice each tortilla roll into 3 equal rolls. Pack the rolls cut side up, in the cake tin. Start on the outer edges and work towards the centre. Sprinkle the remaining 150g cheese over the rolls. Bake in the oven for 30 minutes. Remove the outer ring of the cake tin and serve immediately.
200g self-raising flour 170g greek yoghurt Filling: 50g baby spinach 50g feta cheese, crumbed 30ml cream cheese, room temperature 1 clove of garlic, minced a few grindings of black pepper 40ml frozen peas, defrosted a handful of mint leaves, chopped
Add the flour and yoghurt to a mixing bowl and bring together. Knead the dough by hand for 5 minutes – you want a soft, bouncy dough. (Add more flour if you have to, but the dough becomes less sticky as you knead it). Cover with plastic wrap and set aside. Place the spinach in a bowl and pour boiling water over. Stand for 1 minutes, drain and squeeze the spinach as dry as you can get it, in a tea towel. Chop it up and add it to a bowl. Add the feta, cream cheese, garlic, pepper, peas and mint and mix together. Unwrap the dough and divide it into 4 equal portions. Make a ball from each portion and then press it into a circle with your fingers. Spoon a tablespoon full of filling in the centre and then bring in the edges and seal by squeezing it together. Turn the filled disc over and flatten out with your fingers until about 1,5cm thick. Set aside and repeat the process with the rest of the dough and filling. Place a non-stick pan on medium-low heat and add a small knob of butter. Place the flatbreads in the pan and cook for 4-5 minutes PER SIDE. Serve warm.
250ml green olives, pitted 2 anchovies, chopped 2 cloves of garlic, minced 60ml fresh parsley, chopped 60ml olive oil 15ml capers finely grated zest of 1 lemon 45ml lemon juice
Add all the ingredients to a food processor and blend together. Check whether you’re happy with the texture. Taste and season with salt, lemon juice and black pepper if needed. Serve on toasted baguette or crackers as a canapè.
3 potatoes, cooked (about 250 – 350ml cooked potato) 60ml butter 250ml cheese, grated (I use parmesan and cheddar) 5ml salt 5ml garlic salt 15ml chives, chopped 250ml yoghurt 375ml self-raising flour butter
Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool. Add the yoghurt and flour to a bowl and combine. Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky. Divide the dough in two balls. Roll out into a circle of 1cm thickness. Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling. Flip the filled dough and gently roll it out to a disk shape that will fit your pan. Pan-fry on both sides on medium heat, until golden, brushing with melted butter. Serve the bread warm.
Slice the halloumi into fingers Add the sesame seeds to a shallow bowl and the flour to another. Roll each piece of cheese in the sesame seeds, pressing down to make them stick. Now press them into the flour to coat and place them on a plate. Add the honey and lemon juice to a small bowl and whisk together. Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot. Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly. Drizzle the warm fingers with the honey dressing and serve.
These roll-ups are the kind of food we graze on in summer. Pack a huge platter full of them, mix an exotic cocktail and sit back and relax.
4 tortilla wraps 250g cream cheese 190ml pickled sweet peppers, chopped 500ml grated cheddar cheese 625ml finely shredded chicken meat (leftovers are perfect!) a small bunch of chives, chopped salt and pepper
Add the cream cheese, pickled peppers, cheddar, chicken and chives to a mixing bowl and mix together. Divide the mixture between the four wraps and evenly spread it right to the ends so that it is completely and evenly covered. Roll the wrap as tight and evenly as you can and slice into discs. Arrange on a platter to serve.
This cheeseboard is a brilliant way of entertaining friends and family with the absolute minimum effort! The cream cheese is used as a base and smeared onto a wooden serving board and then topped with crunchy, punchy bits and bobs. One 250g tub of cream cheese should provide you with enough to feed 4 people as a snack with cocktails or even as a nibble before a meal.
250g tub of cream cheese (I used a chive flavoured cheese) red onion, finely chopped chives, chopped (garlic chives are especially good) fried onion bits (mine was store bought but feel free to make them yourself) pomegranate seeds lemon zest honey for drizzling over edible flower to make everything look pretty
Smear the cream cheese onto a wooden serving board. Sprinkle over the onion, chives, fried onion, pomegranate seeds and lemon zest. Drizzle a small amount of honey over and finish off with a few pretty edible flowers. Serve with crackers and cocktails.
2 avocado pears 60ml cream cheese, room temperature 1 small onion, finely chopped 2 tomatoes, seeds scooped out and cut into small cubes 250ml grated cheddar cheese balsamic vinegar reduction
foil nests to rest the halved avocado pears in while baking
For the pangrattato: Add the oil and butter to a frying pan set over medium heat and allow the butter to melt. Fry the garlic for 1 minute while stirring. Add the breadcrumbs, thyme and nuts and stir around in the pan until toasted and golden. Take the mixture off the heat, spoon it into a bowl and allow to cool.
Preheat your oven to 180℃. Prepare foil baking nests for the avocado pear by scrunching strips of aluminium foil into circular shapes where the avocado can rest without tilting. Be careful not to cut your hands!!! Place the nests on a baking tray. Cut the avocado pears in half and remove the stone. Place each half on an aluminium nest and spoon 15ml cream cheese into the hollow. Mix the chopped onion, tomato and cheddar cheese and divide the mixture in four equal portions. Pile the mixture onto the avocado halves. Place the baking tray in the oven for 10 minutes or until the avocado is warmed throughout and the cheese has melted. Spoon a generous amount of pangrattato onto each avocado portion. Drizzle with balsamic vinegar reduction and serve slightly warm.