When everyone can help themselves to their favourite bits, it keeps fussy eaters happy, plus you can use up odds and ends
recipes CASSIE BEST photographs WILL HEAP
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Meze spread
SERVES 4 PREP 5 mins COOK 15 mins EASY
1 tsp olive oil
16-20 mini lamb or beef meatballs
1 tsp honey
4 flatbreads or pittas
200g pot hummus
50g pomegranate seeds
small bunch of mint, leaves picked
½ tsp sumac (optional)
2 tsp extra virgin olive oil
To serve (optional)
olives
tzatziki
falafels
chopped feta or fried halloumi
grated carrot
chopped tomatoes
sliced or crinkle-cut cucumber
lemon wedges
1 Heat the olive oil in a frying pan over a medium heat, then cook the meatballs, shaking the pan from time to time, until browned and cooked through, about 12-15 mins. Drizzle over the honey and shake the pan until well coated.
2 Warm the flatbreads or pittas, then spread over the hummus. Arrange the sticky meatballs on top, scatter with pomegranate seeds, mint leaves and sumac, if using. Drizzle over the extra virgin olive oil. Serve with your chosen accompaniments, including lemon wedges for squeezing over.
PER SERVING 521 kcals • fat 24g • saturates 4g • carbs 49g • sugars 6g • fibre 5g • protein 24g • salt 1.7g
Pesto pasta spread
SERVES 4 PREP 5 mins COOK 15 mins EASY V
350g pasta, any shape you like
100g fresh pesto (vegetarian if
needed)
100g crème fraîche
small bunch of basil, leaves picked
½ lemon, zested, plus a little juice
To serve (optional)
mini mozzarella balls
olives
rainbow cherry tomatoes, halved
garlic bread
thin-stemmed broccoli spears
or green beans
1 Cook the pasta following pack instructions. Drain and return to the pan with a splash of the water.
2 Add the pesto, crème fraiche, basil and lemon zest, plus a squeeze of juice. Season and mix well. Serve the pasta at the table with the accompaniments for everyone to add themselves.
PER SERVING 518 kcals • fat 22g • saturates 9g • carbs 65g • sugars 3g • fibre 5g • protein 12g • salt 0.6g
Sweet chilli chicken wrap spread
Save time by buying your favourite creamy coleslaw
SERVES 4 PREP 15 mins COOK 15 mins EASY
1 egg, beaten
2 tbsp milk
100g cornflakes
½ tsp garlic granules
½ tsp paprika
550g chicken mini fillets
2 tsp vegetable oil
4 flour tortilla wraps
¼ iceberg lettuce, finely shredded
¼ cucumber, finely sliced
4 tbsp mayonnaise
2 tbsp sweet chilli sauce
To serve (optional)
sweet potato wedges
corn-on-the-cobs
shop-bought spicy rice
coleslaw
1 Beat the egg, milk and some seasoning together in a shallow bowl. Pour the cornflakes
