A simple summery tart for supper! What more can you want? Courgettes, tomatoes, cheese accompanied by new potatoes, make this a tasty weeknight supper.
Ingredients: 200g potatoes, 150g cherry tomatoes, 3-4 baby courgettes or 1 courgette, 2 shallots, a few stems of oregano, small bunch of chives.
From the larder: 1 roll ready-made puff pastry, tomato purée, 100g goat’s cheese or 1 ball mozzarella, 1 tbsp olive oil.
- Preheat oven to 200 degrees and bring a pan of water to boil for potatoes.
- Slice the tomatoes, courgettes and shallots and chop oregano leaves.
- Unroll the whole roll of pastry onto a baking tray. Leaving a 1cm border, spread with tomato purée, and sprinkle with the oregano.
- Cover with the chopped tomatoes, courgettes and shallots and tear over the mozzarella.
- Place in the oven and bake the tart for 15-20 minutes, or until golden.
- Meanwhile, halve potatoes and boil for 10-15 minutes. When soft, drain them and chop chives. Mix together with a splash of olive oil and season to taste.
- Remove tart from the oven when puffed and serve with potato salad.
This a simple and delicious red lentil stew full of spinach and tomatoes and accompanied by a refreshing cucumber yoghurt and served with tasty baked potatoes.
Ingredients: 250g potatoes, 6-10 red cherry tomatoes, 2 cloves of garlic, 1/2 a chilli, 2 shallots, sprig of oregano, handful of spinach, 2 stems of basil, ½ cucumber.
From the larder: 80g red lentils, 1 tin chopped tomatoes, ½ cup yogurt, oil, salt and pepper.
- Preheat oven to 200 degrees. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray
- Place lentils in a pot of cold water, bring to the boil and simmer until soft, approx. 10 mins.
- Chop shallots, garlic, chilli (if you like it spicy – it also tastes fine without) and sauté on a low heat until translucent and then add the tin of tomatoes.
- Chop oregano and tomatoes. Add to the pan, season and let simmer.
- When lentils are soft, drain and add to bubbling tomatoes and cook for a further 5-10 mins.
- Grate or finely chop ½ the cucumber and mix with yogurt in a bowl.
- Just before serving the lentil stew, stir in chopped spinach and basil and allow to wilt.
- Serve with hasselback potatoes and cucumber yogurt. Add grated cheese as an optional extra.
This is a simple stew of tomatoes, spinach, lentils and warming herbs served with rice or a baked potato and accompanied by a minty yoghurt. What’s not to love?
Ingredients: handful of cherry tomatoes, 2 cloves of garlic, 1 red chilli, 2-3 shallots, small bunch of oregano, large handful of spinach, 5 basil leaves, small baby cucumber.
From the larder: 150g rice or 2 baking potatoes, 100g red lentils, 1 tin chopped tomatoes, ½ cup yoghurt, oil, salt and pepper (optional: grated cheese).
- Start cooking the rice or baking potatoes in preheated oven (180 degrees C). If using potatoes, allow up to an hour for them to bake.
- Place lentils in a saucepan of cold water, bring to the boil and simmer until soft, approx. 10 minutes.
- Chop the shallots, garlic and chilli (use half or a whole chilli if you like it spicy – it also tastes fine without). Sauté on a low heat until translucent and then add the tin of tomatoes.
- Chop the oregano leaves and quarter the tomatoes. Add to the sauté pan, season and let simmer for 5-10 minutes.
- When lentils are soft, drain and add to the tomatoes along with 50ml of water and cook for a further 5-10 minutes.
- Grate or finely chop the cucumber and mix with yoghurt in a bowl.
- Chop the spinach and basil leaves and just before serving the lentil stew, stir them in allowing them to wilt.
- Serve the lentil stew with rice or baked potatoes and cucumber yoghurt on the side. Add grated cheese as an optional extra.
Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.
Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).
- Preheat the oven to 200 degrees C.
- Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.
- Start cooking the pasta according to instructions.
- Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.
- Add more oil if you like a runnier consistency.
- When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
- Grate over remaining parmesan and serve garnished with any remaining herbs.