WE LOVE… SHAKSHUKA pg37 // BAKED VEGETABLE FRIES pg39 // BROCCOLI-BASE PIZZA pg42
VIBRANT
Isle of Wight balsamic roast tomato soup
By Isle of Wight Tomatoes (www.thetomatostall.co.uk)
GF SF EF V
Serves 4-5 | Prep 15 mins | Cook 25 mins | Calories 121 (per serving)
500g (1lb 1oz) Isle of Wight tomatoes
1 red pepper, chopped
1 tbsp rapeseed oil
1 tbsp balsamic vinegar
2 garlic cloves, peeled, chopped
1 onion, peeled, chopped
1 carrot, peeled, chopped
500ml (18fl oz) gluten-free vegetable stock
2 tbsp parsley, chopped, plus leaves to serve
100g (3½oz) ricotta
1 Preheat the oven to 200ºC/Gas Mark 6.
2 Toss the tomatoes and pepper with half the oil in a roasting tin. Roast for 20 minutes, then drizzle over the balsamic vinegar and cook for a further 10 minutes.
3 Heat the rest of the oil in a large pan and fry the garlic, onion and carrot over a low heat for 5 minutes. Add the stock, bring to a simmer and cook for 10-12 minutes, or until the carrot is tender.
4 Add the tomatoes and peppers to the pan.
Cook for 5 minutes, season, then blend using a handheld blender.
5 In a bowl, stir the parsley into the ricotta, then whisk until light and fluffy.
6 To serve, divide the soup into bowls and top each bowl with a spoonful of the ricotta mixture.
Parmesan fried egg
By Clarence Court Eggs (www.clarencecourt.co.uk)
GF SF
Serves 1 | Prep 5 mins | Cook 5 mins | Calories 159 (per serving)
30g (1¼oz) freshly grated Parmesan 1 Clarence Court egg of your choice
1 Pop a small, non-stick frying pan over a medium-high heat.
2 Sprinkle in the Parmesan and immediately crack in the egg, slightly off to one side so some Parmesan is exposed.
3 After 4-5 minutes the whites will turn opaque and the exposed Parmesan will start to bubble.
4 Move the frying pan over the stove to concentrate the heat below the egg.
5 Once the white is fully cooked and the Parmesan is golden brown and crispy, slide off the pan onto a plate and eat immediately.
Madeleine Shaw’s corn & quinoa lunch bowl
By Madeleine Shaw for Clarence Court Eggs (www.clarencecourt.co.uk) GF SF V Serves 2 | Prep 15 mins | Cook 30 mins | Calories 930 (per serving)
125g (4½oz) quinoa
2 tbsp butter, melted 1 tsp smoked paprika 1 tsp cayenne pepper
2 corn cobs, outer leaves removed
200g (7oz) cherry tomatoes, finely diced
4 spring onions, finely chopped
2
