Great value Archives

Berry recipes

Fruit cake

5 hours

Pasta and rocket salad with sundried tomato dressing

10 minutes

Bubble bread with peaches and buffalo mozzarella

10 minutes

Panforte with chevin-stuffed strawberries

Asian recipes

Pork noodles with crispy garlic and chilli

15 minutes

Roast pears with honey mustard glaze

Soup recipes

Green-leaf soup

25 minutes

Boards and

Meze platter

30 minutes

Vietnamese dipping sauce (nuoc cham)

Beef recipes

Grilled lemon grass beef skewers with lettuce, herbs and dips

10 minutes

Tomato and chilli jam baguettes with goat’s-milk cheese

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil, plus extra for roasting
1 onion, thinly sliced
1 t mustard seeds
1 star anise
1 t fennel seeds
2 T brown sugar
1 T verjuice
1 fresh chilli, chopped
1 x 200 g can Italian chopped tomatoes with garlic
8 baby marrows
1 baguette, halved
100 g goat’s-milk cheese
sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Heat a small saucepan over a medium to low heat. Add the oil and onion and gently fry until soft.

Crush the mustard seeds, star anise and fennel seeds using a pestle and mortar and add to the saucepan, along with the sugar, verjuice, chilli and tomato.

Simmer for 20 minutes, or until reduced to a thick consistency.

Slice the baby marrows lengthways, drizzle lightly with olive oil and roast until cooked through.

Toast the baguette halves under a hot grill.

Spread the tomato-and-chilli jam generously over the toasted baguette.

Slice the goat’s-milk cheese and scatter over the baguette halves, along with the roasted baby marrow.

Season to taste and serve.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Fruit cake

Pasta and rocket salad with sundried tomato dressing

Bubble bread with peaches and buffalo mozzarella

Panforte with chevin-stuffed strawberries

Pork noodles with crispy garlic and chilli

Roast pears with honey mustard glaze

Green-leaf soup

Meze platter

Vietnamese dipping sauce (nuoc cham)

Grilled lemon grass beef skewers with lettuce, herbs and dips

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Tomato and chilli jam baguettes with goat’s-milk cheese

Tomato and chilli jam baguettes with goat’s-milk cheese

Ingredients

Method