Try French toast with a twist. Use spelt or wholemeal bread and top with light, citrus cottage cheese and fresh fruit
- 2 medium eggs
- 2 tbsp orange juice
- 2 slices spelt bread, halved
- 50g low-fat cottage cheese
- 1 tsp orange zest
- 1 tsp rapeseed oil
- 50g raspberries
- clear honey, to serve (optional)
MethodSoak the bread in the eggs and juice for 2 mins or so, turning halfway through.
- 1 tbsp sherry or red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 2 medium potato, such as Maris Piper or Desirée, cut into cubes
- ½ small red onion, thinly sliced
- 1 large orange
- 100g bag watercress
- 2 peppered smoked mackerel fillets, skin removed
- Whisk together the Sherry or wine vinegar, mustard and oil with some seasoning. Boil the potatoes in salted water until easily pierced with a knife, about 10 mins. Toss in a bowl with threequarters of the dressing and onion slices, then leave to cool a little.
- Cut the peel and pith from the orange, then cut into thick slices. Toss the watercress into the salad, then divide between 2 plates and top with the oranges, fish and the remaining dressing.
- 1 sheet ready-rolled puff pastry, thawed, (half a 425g pack)
- milk, to glaze
- 50g Danish blue cheese, crumbled
- 50g cashew, finely chopped
- 1 large onion, finely chopped
- 25g butter
- 1 large potato, peeled and cubed
- 450ml milk
- 600ml chicken stock
- 2 x 85g bags watercress
- Heat oven to 220C/fan 200C/gas 7 and grease 2 large baking sheets. Unravel the pastry, brush with milk and scatter half of it with the cheese and cashews. Fold the pastry over to sandwich the nut mixture and press down firmly. Cut into 16-18 thin strips along the longest length. Pick up each strip, twist a little, then lay slightly apart on baking sheets. Bake for 10 mins until golden. Lift onto a cooling rack as soon as they come out of the oven to stop them from sticking to the trays. They’ll last for a week in a tin. Return them the oven for a couple of mins to heat through.
- To make the soup, fry the onion in the butter in a large pan for 5 mins until starting to soften. Add the potato, then pour in the milk and stock. Bring to the boil then cover and lower the heat. Season and leave to simmer for 10 mins or until the potatoes are cooked.
- Pack the watercress into a blender or large food processor and pour over the hot potato mixture. Blend until smooth then return to the pan to reheat. Serve each portion in small bowls or cups with 2 of the pastries. The remainder can be eaten with drinks on another occasion.
- 1l sunflower or vegetable oil, for frying
- 1kg chicken wing
- 85g plain flour
- 2 tsp celery salt
- 1 tsp smoked paprika
- 50g butter
- 5 tbsp hot sauce (we used Encona Original Hot Pepper Sauce)
- 2 tbsp white wine vinegar
- 4 tbsp clear honey
- ½ small white cabbage, finely shredded
- 2 carrots, cut into matchsticks
- 3 celery sticks, cut into matchsticks
- ½ red onion, finely sliced
- 1 tbsp celery seeds
- 150g pack soft blue cheese, Gorgonzola works well
- 100ml soured cream
- 100g mayonnaise
- 3 tbsp white wine vinegar
- First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
- Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread – it’s ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don’t overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
- Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw – and plenty of napkins!