Add some glamour to your lunchbox with this smart vegetarian recipe
- 200g pack feta cheese
- 2 x 250g tubs ricotta
- 3 x 100g bags baby spinach, chopped
- 1 bunch spring onions, finely sliced
- 50g Parmesan, grated
- 1 egg
- good grating nutmeg
- 100g breadcrumbs
- 2 tbsp olive oil
- 6 sheets filo pastry
MethodMash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
- 300ml single cream (or double cream for a really creamy texture)
- 1 garlic clove, peeled
- 2 sprigs thyme or rosemary
- 250g bag frozen spinach
- freshly grated nutmeg
- butter, for greasing
- 850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
- 25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
- 2 lamb chops
- few sprigs thyme or rosemary
- 1 tsp olive oil per portion
- Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
- Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
- Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
- Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.
- 1kg floury potato, cut into bite-sized chunks
- knob of butter
- 1 onion, chopped
- 200g smoked bacon, cut into small pieces
- 125ml dry white wine
- 142ml pot double cream
- 350g raclette cheese, grated
- ½ tsp smoked paprika
- Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
- Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
- Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.
- 1 onion, chopped
- 1 tbsp olive oil
- 2 courgettes, sliced
- 1 aubergine, diced
- 450g fresh tomato, chopped (or a 400g can chopped tomatoes)
- 200g risotto rice
- 2 eggs
- 140g cheddar, grated
- Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.
- Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.