Use Clare Andrews’s energy-saving recipes – and the must-have gadget of the moment – to create speedy, healthy family meals that are bang on budget and delicious to boot
PASTRY WRAPS WITH ASPARAGUS, PARMA HAM & PESTO
Serves 2 Takes 30 minutes
INGREDIENTS
• 1 sheet pre-rolled puff pastry
• Plain flour, for dusting
• 2 tbsp pesto
• 2 tbsp freshly grated Parmesan cheese
• A bunch of fresh asparagus
• 4 slices Parma ham
• 1 egg, beaten
1. Carefully unroll your pastry on a flour-dusted work surface and cut into 4 equal squares.
2. Spread one-quarter of the pesto on to each square and add a sprinkle of Parmesan cheese. Trim the woody ends from the asparagus and wrap a few spears in a slice of Parma ham, then place these diagonally across a pastry square, so that the tips of the spears are at a corner of the square. Fold a free corner over the spears, then fold the opposite corner loosely over that, so you have an open parcel. Repeat to form 4 parcels, then brush all of the exposed pastry with the beaten egg.
3. Transfer the parcels to the air fryer, placing them on a piece of baking paper. Cook at 180°C for 10 minutes or until the pastry is puffed and golden.
TURKISH-STYLE STUFFED AUBERGINE WITH SAFFRON & YOGHURT DIP
Serves 2 Takes 20 minutes
INGREDIENTS
• 1 aubergine, halved lengthways
• 1 red onion, peeled and roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 1 courgette, trimmed and roughly chopped
• 1 tsp harissa paste
• 1 tbsp olive oil
• Olive oil spray, to cook
• 2 tbsp pomegranate seeds, to garnish
• A bunch of fresh coriander, leaves picked and chopped, to garnish
• Sea salt and freshly ground black pepper
For the saffron and yoghurt dip
• A pinch of saffron
• 125ml/4½fl oz low-fat Greek yoghurt
1. Lay your aubergine halves, cut side up, on a board and use a spoon to scoop out the flesh to make boat shapes. The aim is to create a well just large enough to hold the other vegetables, so don’t try to remove all of the aubergine flesh.
2. Roughly chop the scooped-out aubergine flesh, then add to a large bowl along with the chopped red onion, red pepper and courgette.
3. Add the harissa paste and olive oil to the vegetables and mix everything well to combine, ensuring that all of the vegetables are well coated. Season with salt and black pepper and stir again.
4. Spoon the vegetable mixture into the hulled aubergine halves, piling them up nice and high to make a generous portion.
5. Transfer the filled aubergine boats to the air fryer, spray with a little olive oil and cook at 180°C for 15-20 minutes until all of the vegetables are tender.
6. While the aubergines are cooking, make the saffron dip by soaking the saffron in
