Bake and take favourites for sharing feasts with family and friends in the great outdoors
Springtime frittata with roasted radishes
HANDS-ON TIME 50 mins TOTAL TIME 1 hr SERVES 6-8 \ V GF
1x 200g pack radishes, topped and tailed 1 large red onion, peeled and cut into 16 thin wedges 2 tbsp butter 3½ tbsp olive oil 200g frozen leaf spinach 12 medium new potatoes, boiled until tender and cooled 6 large eggs 130g mature cheddar, grated 1x 30g pack basil, leaves picked
Frittatas are the perfect on-the-go food – you can eat them with your hands, or stuff a wedge into a crusty roll, and the list of possible ingredients is endless. This one includes roasted radishes, for a lovely peppery flavour.
1 Put the radishes and onion into a small roasting tin and dot with half the butter. Drizzle over 2 tablespoons of the oil and roast at 200°C, fan 180°C, gas 6 for 20-30 minutes, until the veg is browning at the edges and the onion is soft. Defrost the spinach according to the packet instructions, but do not drain.
2 Slice the cooked potatoes into thick discs. Heat the remaining butter and 1 tablespoon of oil in a 20cm base diameter nonstick frying pan. Fry the potatoes for 10-15 minutes, until golden brown on both sides.
3 Break the eggs into a large jug and whisk well. Season generously and stir in the cheese. Rip the basil leaves roughly and add to the jug, along with the fried potatoes and undrained spinach, and fold together carefully.
4 Take the roasted radishes and onion out of the oven and slice the radishes into halves. Mix the onion into the egg mixture and reserve the radishes.
5 Preheat the grill. Wipe the frying pan with kitchen paper, then heat ½ tablespoon oil over a low-medium heat. Pour in the egg mixture and swirl around to evenly distribute it.
Using a heatproof rubber spatula, draw the edges in from the side of the pan, tip the pan and let the liquid egg flow into the gaps. This helps the whole thing set, rather than just the bottom of the frittata. Do this for about 5 minutes, until almost set.
6 Scatter the radishes over the frittata. Put the pan under the grill for 3-5 minutes until the top of the frittata is golden.
7 Remove and set aside to cool in the pan for 5 minutes. Slide the frittata out gently onto a chopping board and set aside for at least 5 more minutes. Slice into wedges; it’s good served either warm or cooled.
■ 338cals; 23g fat (9g sat fat); 16g protein; 3g fibre; 16g carbs; 4g total sugars; 0.6g salt
RECIPE: ELLY CURSHEN.
Callaloo patties
HANDS-ON TIME 35 mins TOTAL TIME 1 hr, plus cooling MAKES 6 \ V Vn DF ❄
1 tbsp vegetable oil 1 onion, diced 4 garlic cloves, finely chopped 1 Scotch bonnet pepper, deseeded and diced 1x 540g tin callaloo, drained 1 tsp ground allspice
For the pastry 400g self-raising flour, plus extra to dust
