Tasty and versatile, ideal for supper or to take on picnics or pack in lunchboxes
- 2 slices fresh white bread, crusts removed
- 500g pack minced pork
- 1 onion, roughly chopped
- 1 garlic clove, roughly chopped
- big handful of parsley
- 1 tbsp fresh chopped oregano or 1 tsp dried
- 4 tbsp freshly grated Parmesan
- 1 egg, beaten
- 8 slices prosciutto
MethodPut bread in processor and blitz to make crumbs, then tip into a bowl with the pork. Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the Parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
- 225g green lentil
- 1 small dried red chilli
- 1 bay leaf, torn
- 1 medium carrot, cut into tiny dice
- 100g smoked streaky bacon lardons
- 1 garlic clove, crushed
- 1 medium red onion, finely chopped
- 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
- 3-4 tbsp roughly chopped flatleaf parsley
- 6 tbsp good olive oil
- 2 tbsp balsamic vinegar
- Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
- Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
- Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.
- 500g pack beef mince
- 500g pack pork mince
- 1 onion, finely chopped
- 2 eggs
- 50g stale breadcrumbs
- handful oregano sprigs, leaves picked, or use 1 tsp dried
- handful thyme sprigs, leaves picked, or use 1 tsp dried, plus extra for scattering
- 2 rosemary sprigs, leaves picked
- 2 garlic cloves, 1 crushed, 1 thinly sliced
- 2 tbsp olive oil, plus extra for greasing
- bread rolls and rocket leaves, to serve
- 2 red and 2 yellow peppers, deseeded and thickly sliced
- ½ tsp dried crushed chillies
- 300g ripe tomatoes
- 2 tsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves
- Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
- Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
- Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
- Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.
Here's a classic comfort food casserole you know they'll love, with hot dogs, chili and beans baked until bubbling under a hot, cheesy topping.
- 2 cans (15 oz. each) chili with beans
- 5 OSCAR MAYER Wieners
- 5 Corn Tortillas (6 inch)
- 1/2 cupKRAFT Shredded queso Quesadilla cheese with a TOUCH OF philadelphia
- Heat oven to 425ºF.
- Spread chili onto bottom of 8-inch square baking dish.
- Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
- Bake 25 min. or until wieners are heated through and cheese is melted.