Quick and comforting meals to serve up this winter
MondayCHEESE, CHARD AND MUSHROOM GNOCCHI GRATIN
PREP TIME 10 minutes COOK TIME 35 minutes SERVES 6
INGREDIENTS
300g rainbow chard 2 tbsp olive oil 1 leek,
finely sliced 400g mushrooms, sliced 2 garlic
cloves, peeled and finely chopped 25g butter
2 tbsp plain flour ¼ tsp cayenne pepper
¼ tsp ground nutmeg 400ml milk 1 tsp Dijon
mustard 200g Red Fox (aged Red Leicester)
cheese, grated salt and pepper 750g gnocchi
50g breadcrumbs
METHOD 1Preheat the oven to 180°C/160°C fan/gas mark 4. Remove the stems from the rainbow chard and thinly slice them. Thickly slice the leaves.
2Heat the olive oil in a shallow, flame-proof casserole dish on a medium heat. Add the chard, leek and mushrooms. Fry for a few minutes until soft and starting to caramelise. Add the garlic and cook for 1 minute. Remove to a plate and set aside.
3Wipe the pan with kitchen roll, then add the butter. Sprinkle over the flour, cayenne and nutmeg and stir well. Gradually add the milk, a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the Red Fox cheese. Season to taste with salt and pepper.
4Stir in the gnocchi, chard, mushrooms and leek and bring to a gentle simmer, stirring occasionally. Sprinkle over the remaining Red Fox cheese and breadcrumbs and bake in the oven for 12-15 minutes, or until golden-brown and bubbling.
COOK’S TIP
Serve with a leafy green salad and a simple dressing.
Recipe and image courtesy of Belton Farm,beltonfarm.co.uk
Tuesday CIABATTA CRUSTED CHICKEN WITH TOMATO SALSA SPAGHETTI
PREP TIME 10 minutes COOK TIME 30 minutes SERVES 4
INGREDIENTS
3 tbsp Seggiano organic garlic oil 1 onion,
chopped 4 ripe tomatoes, chopped
large handful of basil leaves, shredded
330ml Seggiano organic Sicilian cherry tomato
salsa sauce salt and pepper 100g ciabatta
breadcrumbs 30g Parmesan cheese, finely
grated, plus extra 50g plain flour 1 large egg,
beaten 2 skinless free-range chicken breasts, cut
in half horizontally 300g Seggiano spaghetti
METHOD 1Heat 1 tbsp of garlic oil in a pan and fry the onion for 2-3 minutes. Add the chopped tomatoes and half the basil and cook for 5 minutes. Then add the salsa and remaining basil, season well and simmer to reduce for 10-15 minutes, or until thick.
2Mix together the ciabatta breadcrumbs and the Parmesan cheese and set aside.
3Set up three plates, with one containing flour, another the beaten egg and another the Parmesan breadc
