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COOK THE BOOKS
Pasta salads are officially cool again – which makes this recipe book the hottest new arrival for spring. Author Tom Jackson shares some very cool ideas for updated classics and (figuratively) hot new twists to try, along with fail-safe tips for getting a pasta salad’s consistency and flavours bang-on. There’s a chapter inspired by sandwiches, potluck party bowls, and best-ever sides for your barbecue spread.
Hardie Grant, £16.99
TAKE 3…
● Nairn’s Marmite & Cheese Oatcakes Oats baked with cheese and Marmite – just top with cheese and chutney. £2, 200g.
● Clearspring Organic Seaveg Crispies Toasted nori snacks in Original, Chilli, Ginger and Turmeric flavours. £1.29, 4g.
● Love Corn Snack Pack Crunchy corn with sea salt – perfect for lunchboxes. £3.25, 5 x 20g.
RICE AS NICE
Tilda Saag Aloo Rice is a tasty new rice, potato and spinach mix flavoured with cumin, turmeric and garam masala. Tuck into it on its own for lunch, or pair with grilled fish and veg for a satisfying evening meal. £1.25 for a 250g pouch.
TAKE 5 INGREDIENTS
A cheesy tear-and-share pastry loaded with pesto, tomato and mozzarella.
SERVES 4 as a main, 6 as a sharing dish
HANDS-ON TIME 15 mins V GF
TOTAL TIME 40 mins, plus resting
£1.05 PER SERVING
Preheat a large baking tray in the oven at 220°C, fan 200°C, gas 7. Thickly slice 3 plum tomatoes, salt lightly and drain in a colander. Unroll a 320g sheet of readyrolled puff pastry* lengthways, keeping it on its baking paper. Spread 3 tbsp pesto* (we used chilled Belazu) down the centre, leaving 5cm at the top and bottom. Thinly slice a 125g ball mozzarella*. Pat the tomatoes and mozzarella dry on kitchen paper then place on top of the pesto, grinding on pepper. Make diagonal cuts in the pastry on either side of the filling. Fold in to create a lattice effect, brush with beaten egg and bake on the tray for 25 minutes, until brown and crisp. Cool for 10 minutes then slice. *Use vegetarian pesto and cheese, and/or gluten-free pastry, if required.
WAYS 3WITH… SPRING ONIONS
1. CHEESY FRITTERS
Add sliced spring onions, corn and grated cheddar to Scotch pancake batter and fry for brunch, with poached eggs.
2. AROMATIC FISH
Sit fish fillets on a bed of p
