BBQ meatballs with tomato sauce recipe
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I love grilling something and then popping it in a cast-iron skillet or pan with some sauce â you get the smoke and sear of the direct heat, and can then add flavours with your choice of sauce. Here, the combination of cherrywood-smoked meatballs smothered with a tomato sauce and some cheese showcases this method at its best.
Prep time: 10 minutes |
Cooking time: 40 minutes
Recommended heat: Medium-hot grill, with a couple of chunks of cherrywood on the charcoal to create a nice smoke
SERVES
1kg minced beef
3 tbsp barbecue dry rub
4 tsp Worcestershire sauce
2 tbsp sunflower seeds
Preheat the oven to 220C/200C fan/Gas 7.
Place the onion, garlic, pepper and tomatoes into a deep baking tray or a casserole dish and stir in the lemon zest and juice and oregano. Spray with cooking spray and pop into the oven for 15 minutes.
Remove from the oven and stir through the orzo, add the mint and spinach, season, then pour in the stock. Stir again and bake in the oven for 15 minutes.
Remove from the oven, stir, cover the top evenly with the feta, then sprinkle over the sunflower seeds.
Bake for 10 minutes. The orzo should be cooked through with no bite, the feta melted and starting to brown and the sunflower seeds golden brown.
Baked courgette and herb frittata recipe
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eggah, which is traditionally flavoured with spices, herbs, vegetables and sometimes meat.
This vegetarian version has the distinctive flavour of allspice with lots of dill, coriander, courgette, spring onions and spinach. For convenience, it is baked in the oven.
Prep time: 15 minutes | Cooking time: 25 minutesÂ
SERVES
6 spring onions, thinly sliced diagonally
250g baby leaf spinach
2 courgettes, coarsely grated
1 handful coriander leaves, roughly chopped
15g butter
3 tbsp toasted almonds, slivered
METHOD
Heat a large, ovenproof frying pan over a medium heat. Add the oil and spring onions and cook for one minute. Then add the spinach and cook for two to three minutes until wilted, turning the leaves with tongs so they cook evenly. Add the garlic and courgettes to the pan and cook for a further minute, stirring, until softened. Tip into a bowl and leave to cool.
How to make cheese and wild garlic pesto bread
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65C Tangzhong Bread, started a trend for it in the Asian community a decade ago.
This technique has become quite popular among UK bakers, with many bakers crediting their gorgeously soft cinnamon buns to it. It involves precooking a portion of the flour in water or milk before cooking and adding it to the dough. The flour absorbs the liquid, creating a stable structure for the starch in the flour to hold on to that liquid.
Because itâs wild garlic season, we are going to incorporate that into our bread by making a pesto, and upping the cheese flavour by melting it through our tangzhong paste at the start. Itâs a fun way to make soft pillowy bread!
Quiche Lorraine with asparagus recipe
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I love quiche Lorraine, and asparagus works brilliantly with the egg and bacon. You can use homemade or shop-bought shortcrust pastry, or you can buy a ready-baked savoury pastry case.Â
If you use individual cases (M&S, pack of six, £2) make the quiches in the same way, but give them a total of just 15-20 minutes in the oven.
Prep time: 20 minutes, plus chilling |
Cooking time:Â 50Â minutesÂ
SERVES
For the filling
100g streaky bacon, chopped
METHOD
If using pastry rather than a ready-baked case, give it a few minutes at room temperature if it has been in the fridge for more than an hour. Roll it out and use it to line a 20cm tart tin, pressing it gently into the sides. Trim away the excess pastry. Lay a sheet of baking parchment on top, pressing it on to the bottom and sides of the tart case. Put in the fridge for an hour.