£18.96* TOTAL COST
Cheaper cuts of meat and storecupboard staples take centre stage in this vibrant on-budget menu that will ward off the January blues
*COSTS CALCULATED USING BEST-VALUE INGREDIENTS AVAILABLE IN STORE AT TIME OF GOING TO PRINT
SERVES 4 V GF
HANDS-ON TIME 10 mins
TOTAL TIME 30 mins
Starter
UPSIDE-DOWN FRENCH ONION TARTS
A cheat’s version of a tarte tatin, these onion tarts take hardly any time to make and don’t compromise on rich, buttery flavour.
◆ 3 tbsp olive oil
◆ 2 tsp balsamic vinegar
◆ a few rosemary sprigs, leaves picked
◆ 50g Grana Padano*, grated
◆ 2 small onions, finely sliced into rings
◆ 1 x 320g sheet ready-rolled puff pastry*
◆ a handful of baby leaf spinach
1 Preheat the oven to 200°C, fan 180°C, gas 6 and line a baking tray with baking paper. Mark out four 10cm x 15cm rectangles on the paper.
2 Drizzle 2 tablespoons of the oil evenly over the middles of the four rectangles, then do the same with the balsamic vinegar. Scatter over the rosemary leaves and half of the grated cheese. Season well and lay the onion slices on top of the ingredients inside each rectangle.
3 Unroll the pastry and cut out four 10cm x 15cm rectangles. Place each pastry rectangle over the ingredients on the tray, pressing down the edges. Brush the pastry with the remaining oil and scatter over half of the remaining cheese.
4 Bake for 20 minutes, until risen and golden. Using a spatula, flip the tarts over and slide onto plates. Scatter over the remaining cheese and serve with a few baby spinach leaves. *Use vegetarian cheese and gluten-free pastry, if required.
PER SERVING 444cals; 31g fat (13g sat fat); 10g protein; 3g fibre; 32g carbs (of which 4g sugars); 0.9g salt
SERVES 4 V GF
HANDS-ON TIME 15 mins
TOTAL TIME 55 mins
Dessert
CHERRY BERRY CHARLOT
