Boost your overall wellbeing with these simple, satisfying recipes that use fermented foods such as feta cheese to give you a happier, healthier gut
Potato, pea, spring onion & feta frittataSERVES 2-4
Ingredients
300g Charlotte or new potatoes
6 eggs
2 tbsp whole milk or water
Salt and pepper
3 spring onions, thinly sliced
80g frozen peas
100g feta cheese,
Olive oil, for frying
1. Preheat grill to high. Quarter the potatoes, lengthways, into 2–3cm wedges, then add to a small saucepan of salted water and bring to the boil.
2. Once boiling, cook for 5 minutes on a rapid boil. Drain and rinse under cold water.
3. Whisk the eggs and milk together with a fork and season. Add the spring onions along with the frozen peas, and crumble in the feta.
4. Once the potatoes are drained, let them steam for a minute in the colander. Meanwhile, heat a drizzle of oil in a medium, non-stick frying pan on a medium-high heat. Once hot, add the potatoes and fry for 5–8 minutes, tossing occasionally, until they’re golden brown and tender.
5. Reduce the heat to low-medium and add the egg mixture to the pan. Briefly space out the potatoes and then leave them to set for 8 minutes.
6. Once the frittata is almost set, but there is uncooked egg in the centre, transfer to the grill and cook for 2–3 minutes, until golden on top and set. Remove the frittata from the grill and set aside to rest for a couple of minutes, then transfer to a board and serve.
Goat’s cheese & chard tartSERVES 4-6
Ingredients
1 shallot
3 spring onions
140g chard
Olive oil, for frying
10g fresh basil
120g soft goat’s cheese
2 eggs
150ml double cream
80ml whole milk
Salt and pepper
A 23cm shortcrust pastry case
(use ready-made or homemade
pastry), baked blind
1. Preheat oven to 200°C/180°C fan/gas mark 6. Place a large baking sheet in the oven to heat up.
2. Quarter lengthways, peel and trim the shallot. Trim and then cut the spring onions into 6cm pie
