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10 minutes

Beetroot, baby marrow and goat’s cheese flat bread

15 minutes

Beans recipes

Spinach and broad bean burgers

10 minutes

Beans recipes

Steamed greens with crispy sage butter

5 minutes

Cheese recipes

Baked feta and chilli fennel

20 minutes

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20 minutes

Mediterranean

Mediterranean crepe stack

50 minutes

Creamed corn cakes

30 minutes

Nut recipes

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Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Pasta and greens with herb-and-goat’s cheese pesto

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

125 g Tenderstem broccoli tips, trimmed
140 g sugar snap peas, trimmed
Olive oil for stir-frying
1 cup vegetable stock
Handful baby spinach leaves
Sea salt and freshly ground black pepper
250 g fresh fettuccine, cooked until al dente
25 g Parmesan shavings, for serving
20 g pistachio nuts, roasted and shelled, for serving

For the herb-and-goat’s cheese pesto, blend:

20 g fresh Italian herb mix, chopped
1 clove garlic, crushed
1 x 100 g chevin (soft goat’s cheese) log
Sea salt and freshly ground black pepper to taste

Method

Stir-fry the broccoli and sugar snap peas in 1–2 T olive oil over a high heat until tender-crisp.

Pour in the stock and bring to a simmer. Add the spinach, remove from the heat and check the seasoning.

Mix with the hot, drained pasta. Top each serving with a big spoonful of pesto, Parmesan and pistachios.

Cook’s notes: Use pine nuts or broken roasted walnuts instead of pistachios, and low-fat cream cheese rather than goat’s cheese.

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Garlic bruschetta with tomatoes

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Baked feta and chilli fennel

Rice pilau with spring vegetables

Mediterranean crepe stack

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Almond and honey cookies

Gluten-free ricotta and artichoke ravioli

Baby marrow and Cremezola pasta

Pasta and greens with herb-and-goat’s cheese pesto

Pasta and greens with herb-and-goat’s cheese pesto

Ingredients

Method