Recipes: Fresh spinach & anchovy tart

This sophisticated quiche is easily smart enough for a dinner party

Ingredients

• 1 shallow 24cm blind-baked pastry case

FILLING

• 140g small new potatoes
• 225g bag baby spinach
• 284ml carton single cream
• 2 large eggs
• 50g freshly grated parmesan , plus 2 tbsp
• 10 anchovy fillets in olive oil, rinsed and drained

  

  1. Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
  2. Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
  3. Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.

  347 kcalories, protein 11,4g, carbohydrate 24g, fat 23,5 g, saturated fat 13,4g, fibre 0g, salt 0 g

Continue Reading

Recipes: Blue cheese & bacon tart

This hearty, main course tart is a good get-ahead dish, as all the ingredients can be prepped ahead right up until the final baking

edients

• 200g unsmoked bacon lardons
• olive oil
• 2 onions , finely diced
• 1 garlic clove , finely grated on a microplane
• thyme leaves from 3 sprigs
• 400g mixed mushrooms , sliced if large
• butter
• 100g young spinach
• 4 eggs
• 150ml milk
• 200g goat's curd (find it in cheese shops or use curd cheese)
• 200g blue cheese , crumbled
• 3 tbsp parmesan , grated

SHORTCRUST PASTRY

• 350g plain flour
• 200g butter , chilled and diced
• 2 eggs , separated

  

  1. MAKING THE PASTRY - To make the rich shortcrust pastry, whizz the flour and butter to breadcrumbs in a food processor. Add the egg yolks and pulse until it starts to come together (you might need to add a splash of cold water). Wrap in clingfilm and chill for 30 minutes.
  2. Heat the oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface then line a 24cm x 4cm tart tin (I use a straight-sided tart ring but any tart tin with these dimensions will work). A good chef's trick is to leave the excess pastry draped over the edges of the tin to stop it from shrinking. Line with baking paper and beans then put on a baking sheet and bake for 15 minutes. Take out the beans and paper, brush all over with egg white (left from the pastry) and bake for another 10 minutes. The egg white will seal any cracks in the pastry and stop it going soggy. Take out of the oven to cool, and turn the oven down to 180C/fan 160C/gas 4.
  3. PREPARING THE FILLING - All the filling ingredients need cooking first - this is important for two reasons. It concentrates flavour and it gets rid of excess moisture. Soggy ingredients can ruin a tart. Tip the lardons into a hot pan with 1 tbsp olive oil. You want them to be really crisp so take the colour quite dark. When the lardons are cooked, tip the oil away and drain them on a double layer of kitchen paper. Add the onions and garlic to the same pan with another glug of olive oil and the thyme and cook until softened and golden.
  4. Now add the mushrooms and increase the heat a little. Cook until all their water has evaporated and they are browned and nutty. I'm using a selection of wild mushrooms but you can use any combination you like. Season the mushrooms then add a knob of butter, tip the bacon back in with the spinach and stir until the spinach has wilted down. Tip everything on to a plate to cool a little while you make the custard.
  5. MAKING THE CUSTARD AND FINISHING OFF - Whisk the eggs and milk together then add the curd cheese and blend until smooth using a hand blender. Season then add the filling mix and stir. To finish the tart, layer up the blue cheese with the filling mix then finish with a good scattering of parmesan. Bake for 35-45 minutes until just set. Trim off the excess pastry and leave the tart to sit for 20 minutes before you cut it.

  TIP

  The star ingredient in this tart is blue cheese - something we are brilliant at producing in this country. There are so many great varieties, like Colston Bassett stilton and Exmoor Blue.

  PER SERVING

  634 kcalories, protein 23,9g, carbohydrate 39g, fat 43,6 g, saturated fat 24g, fibre 2,4g, salt 2,42 g

Continue Reading

Recipes: Chinese chicken noodle broth

A simple alternative to that greasy chow mein your local takeaway serves up - and just as nice

• chicken stock , cube or concentrate, made up to 600ml
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 50g fine egg noodles
• 100g shiitake mushrooms , halved
• cooked chicken breast , skinless and shredded
• 50g young leaf spinach
• 1 red chilli , deseeded and shredded

  

  1. Heat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes.
  2. Add the chicken and spinach and heat through for a few more minutes.
  3. Ladle the broth into bowls, scatter with chilli and serve.

  Make it veggie

  Replace the noodles with vermicelli pasta. For a veggie version, leave out the chicken and add more veg such as chopped cabbage and spring onions.

Continue Reading

Recipes: Spinach & three cheese cannelloni

A delicious Italian-style veggie main - make ahead and freeze

FOR THE TOMATO SAUCE

• 1 tbsp olive oil
• 3 garlic cloves , finely sliced
• pinch golden caster sugar
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 2 x 400g cans chopped tomato

FOR THE FILLING

• 500g spinach , washed
• 300g soft rindless goat's cheese
• 100g Parmesan (or vegetarian alternative), finely grated
• pinch grated nutmeg
• 200g dried cannelloni tubes
• 1 ball mozzarella , sliced

  

  1. First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
  2. Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.
  3. Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month - defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.

  Or why not try... Creamed spinach

  Simmer wilted spinach and double cream together until piping hot, then season with salt, pepper and grated nutmeg.

  PER SERVING

  660 kcalories, protein 32g, carbohydrate 49g, fat 39 g, saturated fat 22g, fibre 6g, sugar 10g, salt 2,32 g

Continue Reading

Recipes: Zingy courgette & spinach salad

This delicious side dish is simple but smart and will bring a touch of freshness to any main meal

• 1 tbsp olive oil , plus extra for drizzling
• 4 courgettes , cut into disks on the diagonal, then sliced into sticks
• 1 red chilli , deseeded and finely chopped
• 100g bag baby spinach
• zest 1 lemon

  

  1. Heat 1 tbsp oil in a frying pan. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste. Put in a serving dish and pour over a little more olive oil just before serving.

  78 kcalories, protein 3g, carbohydrate 3g, fat 6 g, saturated fat 1g, fibre 2g, sugar 5g, salt 0,09 g

Continue Reading

Recipes: Mustard pork with spinach

Try this pork dish, made special with a speedy, creamy sauce and perked up with a dollop of mustard

Ingredients

• olive oil
• pork tenderloin fillet, about 300g, fat completely trimmed and sliced
• ½ tbsp wholegrain mustard
• 100ml chicken stock
• 2 tbsp half-fat crème fraîche
• ½ lemon , juiced
• a small bunch parsley , chopped
• 200g spinach

  

  1. Heat a large non-stick frying pan until hot and add 1 tsp olive oil. Quickly brown the pork slices all over in batches and scoop out. Add the mustard and chicken stock, bring to a simmer then whisk in the creme fraiche.
  2. Return the pork to the pan and simmer for 4-5 minutes until just cooked through. Season and add the lemon juice and parsley. Meanwhile steam the spinach, divide between 2 plates then top with the pork and sauce.

  Per serving

  243 kcalories, protein 37,9g, carbohydrate 2,4g, fat 9,1 g, saturated fat 2,3g, fibre 2,6g, salt 1,01 g

Continue Reading

Recipes: Creamy spinach soup

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 medium potato , peeled and chopped into chunks
• 450ml chicken or vegetable stock
• 600ml milk
• 450g fresh spinach , washed if necessary and roughly chopped
• finely grated zest of half a lemon
• freshly grated nutmeg , to taste
• 3 tbsp double cream , to serve

  

  1. Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  2. Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

  Getting it bright green

  The secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.

  Per serving

  226 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 8g, fibre 3g, salt 1,22 g

Continue Reading

Recipes: Spinach, walnut & feta parcels

A Middle Eastern-inspired filo parcel that makes a great alternative to the traditional festive starter

• 400g spinach , washed
• butter
• ½ tsp cinnamon
• 1 ½ tsp cumin seeds , toasted
• 200g feta cheese , crumbled
• 50g walnuts , chopped
• 1 egg , beaten
• 9 sheets filo pastry
• 200ml Greek yogurt
• ½ garlic clove , crushed
• baby salad leaves , to serve
• pomegranate molasses , to serve (optional)

  

  1. Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.
  2. Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.
  3. Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.

  PER SERVING

  364 kcalories, protein 14,5g, carbohydrate 20,1g, fat 25,6 g, saturated fat 11,9g, fibre 2,4g, salt 1,61 g

Continue Reading

Recipes: Sweet potato & spinach bake

If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters

• 300ml single cream (or double cream for a really creamy texture)
• 1 garlic clove , peeled
• 2 sprigs thyme or rosemary
• 250g bag frozen spinach
• freshly grated nutmeg
• butter , for greasing
• 850g sweet potatoes , peeled and thinly sliced (about 3mm thick)
• 25g grated hard cheese , such as cheddar, Parmesan or veggie alternative

MAKE IT NON-VEGGIE

• 2 lamb chops
• few sprigs thyme or rosemary
• 1 tsp olive oil per portion

  

  1. Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
  2. Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
  3. Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
  4. Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

  PER SERVING

  383 kcalories, protein 9g, carbohydrate 48g, fat 19 g, saturated fat 11g, fibre 7g, sugar 15g, salt 0,61 g

Continue Reading

Recipes: Spaghetti with quick watercress, spinach & rocket pesto

With a bag of salad and a food processor you can whip up this speedy pasta sauce

• 1 100g bag watercress, spinach and rocket salad
• 50g pine nuts , toasted
• 1 garlic clove , peeled
• olive oil
• 50g Grana Padano , or vegetarian alternative, grated
• 300g spaghetti

  

  1. Put the salad in a food processor and briefly whizz to break down. Add the nuts and garlic then whizz again then with the motor running, add enough oil to make a saucy consistency, about 150ml. Pour into a bowl, stir in the cheese and season.
  2. Cook the pasta following pack instructions. Drain then toss with the pesto.

  PER SERVING

  706 kcalories, protein 16,1g, carbohydrate 56,6g, fat 47,7 g, saturated fat 8,3g, fibre 2,9g, salt 0,26 g

Continue Reading

Recipes: Ricotta, tomato & spinach frittata

Healthy veggie bites that are packed with flavour - a midweek must

ngredients

• 1 tbsp olive oil
• 1 large onion , finely sliced
• 300g cherry tomatoes
• 100g spinach leaves
• small handful basil leaves
• 100g ricotta
• 6 eggs , beaten
• salad , to serve

  

  1. Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
  2. Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
  3. Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

  PER SERVING

  236 kcalories, protein 16g, carbohydrate 7g, fat 16 g, saturated fat 5g, fibre 2g, sugar 6g, salt 0,5 g

Continue Reading

Recipes: Bacon, spinach & Gorgonzola pasta

An indulgent pasta dish that is quick and cheap to make

• 350g penne pasta
• 1 tbsp vegetable oil
• 1 onion , chopped
• 8 rashers smoked back bacon , chopped
• 200ml hot vegetable stock
• 300g frozen peas
• 150g pack Gorgonzola , cubed
• 250g spinach

  

  1. Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
  2. Stir in the peas, followed by the Gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

  PER SERVING

  658 kcalories, protein 35g, carbohydrate 77g, fat 25 g, saturated fat 11g, fibre 9g, sugar 7g, salt 4,06 g

Continue Reading

Recipes: Thai spinach bites

These little Thai nibbles are ready in just 10 minutes

• 2 segmented and chopped limes
• 2cm piece chopped ginger
• 1 finely sliced shallot
• ½ chopped chilli
• 1 tbsp coriander leaves
• 2 tbsp peanuts
• dash fish sauce
• sprinkle sugar
• 8-12 baby spinach leaves

  

  1. Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.
  2. Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

  PER SERVING

  36 kcalories, protein 2g, carbohydrate 2g, fat 2 g, saturated fat 0g, fibre 0g, sugar 2g, salt 0,15 g

Continue Reading

Recipes: Lasagne with spinach & mushrooms

Lasagne doesn't have to be off limits if you want to cut down on fat...

• 450g extra-lean minced beef
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 250g chestnut mushrooms , sliced
• 400g tin chopped tomatoes
• 150ml red wine
• 2 bay leaves , plus 1 tsp dried oregano
• 100g spinach leaves, wilted in boiling water, squeezed dry
• 3 large vine tomatoes , sliced
• 6 fresh lasagne sheets
• 500ml semi-skimmed milk
• 3 tbsp cornflour
• 25g Parmesan , grated

  

  1. Cook mince, onion, garlic, mushrooms for 10 minutes. Add tomatoes, wine, herbs, plus 1 tomato can of water. Simmer for 25 minutes, stirring occasionally. Season.
  2. Heat oven to 200C/fan 180C/gas 6. Tip half mince into a baking dish. Add 3 sheets lasagne, then rest of mince and lasagne. Lay over tomatoes, spinach. Mix 3 tbsp milk with the cornflour. Pour rest of milk into a pan, stir in cornflour mix. Simmer, whisking until smooth. Season. Pour over the spinach. Sprinkle with Parmesan. Bake for 30 minutes.

  Why it's lighter

  Cut fat by using extra-lean mince and more veg.

  PER SERVING

  252 kcalories, protein 24g, carbohydrate 21,4g, fat 7,5 g, saturated fat 3,3g, fibre 2,8g, salt 0,53 g

Continue Reading