Recipes
Simple Bruschetta
There are so many lovely combinations that you can enjoy with bruschetta, but this is the most simple - yet most flavoursome - combination. It is a classic. Fresh tomatoes, ripened by the sun, paired with good quality olive oil, garlic and fresh basil. Add a little salt to really bring out the flavours and you’ve got a beautifully fresh snack or light dinner. Makes 10 Time 20 mins INGREDIENTS: ½ french stick, cut into ten 2cm slices 250g tomatoes, whole or cherry tomatoes 1 garlic clove, crushed 5-8 large basil leaves, roughly torn Salt Extra Virgin Olive Oil IINSTRUCTIONS: Preheat the oven to 180°C and lay the sliced bread out on an oven tray, then brush both sides with olive oil and bake in the oven for 10-15 minutes until the bread is golden brown. While the bread is baking, chop the tomatoes finely into a bowl, add the garlic, basil and a little salt to taste. Once the bread is ready, set it out on a serving plate and allow to cool slightly. Spoon the tomato mix evenly across all of the bread and top with a drizzle of olive oil. RECIPE NOTES: This bruschetta is best eaten fresh. If you don’t think you will eat all of it in one serve, keep the bread in an air tight container to stay fresh and crispy and place the tomato mixture in an airtight container in the fridge. Tomatoes are best kept at room temperature as they can go a little gritty in the fridge, but the mix should be fine for a day if you’re making this in advance. Dietaries Dairy Free, Vegetarian, Vegan
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Crispy Roast Potatoes
Want the crispiest roast potatoes? This recipe is for you. The crispiest crunch of of these potatoes goes so well with the raspberry and salt. You can make this recipe for as many as you like. You will need a pot for boiling the potatoes, a roasting dish/tray and something to partially squish potatoes like a fish slice or spatula. Before you begin, work out how many people are going to be eating these crispy potatoes and decide on portion size. 150-200g per person can be a good guide for the amount of potatoes. Then add in a few extra for good luck INGREDIENTS: Potatoes Olive oil Rosemary, fresh or dried Salt INSTRUCTIONS: Pre-heat the oven to 180 degrees. Par-boil the potatoes Peel and cut the potatoes into even sized pieces Rinse them to get rid of any extra starch Place the potatoes in a large pot, cover with water and bring to the boil for 7 minutes Drain the potatoes into a colander and whilst they're cooling, toss the potatoes around to rough up the edges Toss the potatoes in olive oil and salt Roasting part 1 Spread the potatoes out across a roasting dish Roast in the oven for 30 minutes You'll know they're ready for the next step when they just start to turn golden Squish the potatoes Remove the potatoes from the oven after this first 30 minutes Squish them gently to increase the surface area of the potato - this helps more parts of it become crispy Toss in a little olive oil, rosemary and salt Keep roasting Return the potatoes to the oven and roast for 40-45 minutes Remove from the oven when the whole potato is golden and the edges are crispy
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Crispy Roast Chickpeas
Crispy, spicy, and seriously moreish, these roasted chickpeas make a perfect healthy snack or crunchy topping. They’re quick to make and add a delicious boost of flavour to just about anything. INGREDIENTS: 1 can chickpeas (400g) 1 tbsp olive oil ⅛ tsp cayenne pepper ½ tsp smoked paprika ½ tsp ground cumin Salt and pepper INSTRUCTIONS: Preheat the oven to 200C and line a baking tray Drain chickpeas* and give a little rinse under cold water and dry the chickpeas by laying out on paper towels In a bowl combine the chickpeas, oil, spices and salt and pepper. Give a good stir to combine Spread the chickpeas out across a baking tray and roast for 20-30 minutes until golden and crispy Store in an airtight container in the cupboard to keep the crisp Serving suggestions: Add as some crunch on top of soup Mix in with roast vegetables Use as your protein option in a salad bowl Eat as a morning or afternoon snack NOTES: Keep the chickpea liquid to the side If the chickpeas are not dry they will pop and explode in the oven
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