Entertain with ease by mixing up a simple yogurt dip with crunchy chips. Serve on platters and invite everyone to dig in
- 250g vacuum-packed cooked beetroot, drained and coarsely grated
- ½ small cucumber, halved, seeds scooped out, cut into small chunks
- ½ x 500ml pot Greek yogurt
- 1 small garlic clove, very finely grated or crushed
- ½ large bunch mint, leaves picked and finely chopped, plus some small leaves to serve
- 1 tsp golden caster sugar
- pack of 6 pitta breads, each cut into 6 small triangles
- 2 tbsp olive oil, plus a little extra to serve
- 1 tsp chilli flakes
MethodChill until ready to serve. Can be made up to 1 day ahead.
- 2 skinless chicken breasts
- 1 tbsp vegetable oil
- 1½ tbsp sriracha chilli sauce (see tip below)
- 2 tsp grated ginger
- 2 tbsp clear honey
- 2 tbsp rice vinegar
- 240g pack Tenderstem broccoli
- 1 tbsp sesame seeds, toasted
- Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
- While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.
- Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
- 2 x 250g tubs ricotta
- 200g tub light cream cheese
- small bunch mint, chopped, plus a few leaves to serve
- small bunch chives, snipped
- 450g ripe cherry tomato (we used a mixture of red and yellow)
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- 1 tbsp extra virgin olive oil, plus a little extra to drizzle
- 1 French baguette (or gluten-free bread), thinly sliced
- 2 tbsp olive oil
- 2 fat garlic cloves, squashed
- In a large bowl, mash the ricotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shallow bowl, creating a dip in the centre to hold the tomatoes. Chill until ready to serve.
- In another bowl, crush and rip up the tomatoes with your hands until they are in small chunks and really juicy. Strain through a sieve and discard the juice (or freeze to use in another recipe). Add the vinegar, sugar, olive oil and a good pinch of salt. Mix together, then set aside.
- Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred – you’ll have to do this in batches.
- Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.
- 2kg beef sirloin joint
- 3 red chillies
- 5 garlic cloves
- few thyme sprigs or 1 tsp dried thyme
- 8 tbsp olive oil
- 50g pine nut
- 1 tsp Dijon mustard
- 2 tbsp sherry vinegar
- good handful parsley, roughly chopped
- Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.
- Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.
- Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.
- Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.