When you’ve decided on your c entrepiece dish you can add these delicious extras to start or to serve on the side
CHRISTMAS TREE BRUSCHETTA
By Aldi (aldi.co.uk) Makes 12 | Prep 15 mins | Cook 5 mins
400g tin (1⅔ cups) of chopped tomatoes with herbs, drained ½ a jar of antipasti grilled peppers, drained and finely chopped 12 slices of white bread 20ml (4 tsp) olive oil 6 green or black olives, halved fresh basil leaves black pepper
1 Preheat the oven to 180°C/Gas Mark 4.
2 Using a Christmas tree shaped cutter, cut some trees out of each slice of bread.
3 Put them onto a lightly oiled baking tray and brush with olive oil.
4 Bake in the oven for about 5 minutes until crisp and slightly browned.
5 Mix the chopped tomatoes and peppers together, then season them with some black pepper.
6 Divide the tomato mixture between the trees and top each one with half an olive.
7 Tear some basil leaves and decorate the trees, then serve.
NUTRITIONAL INFO
Calories (per serving) 71 | Total fat 2.1g Saturates 0.4g | Salt 0.62g | Sugar 2.2g Carbohydrates 9.8g | Protein 1.7--g
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SAVOURY WINTER LENTIL SOUP
By Nick Polizzi and Michelle Polizzi Serves 6 | Prep 15 mins | Cook 3 hrs
1.2 litres (5 cups) vegetable stock (broth)
2 celery stalks, diced
1 yellow onion, diced
1 butternut squash, diced
1 large bunch of Swiss chard (450-675g),
cut into small strips
425g tin (1¾ cups) diced tomatoes
600g (3 cups) French lentils
3 tbsp curry powder
1 sprig of fresh thyme
salt and pepper, to taste
2 bay leaves
2 tbsp raw sugar
4 tbsp coconut oil
1 Add the stock to a large stock pot over medium heat along with 1.2 litres (5 cups) of water.
2 Rinse the lentils in a bowl of cold water.
Strain using a colander.
3 As the water and stock are heating, add the celery, onions, squash, Swiss chard, diced tomatoes, and lentils and mix well.
4 Add the curry powder, thyme, salt and pepper, bay leaves, raw sugar, and coconut oil and bring the soup to a boil.
5 Lower the heat so the soup simmers and cover the pot. Cook for 3 hours, stirring every 30 minutes.
6 Taste and adjust the seasoning.
Serve warm.
NUTRITIONAL INFO
Calories (per serving) 499 | Total fat 11.1g Saturates 8.1g | Salt 0.66g | Sugar 12.6g Carbohydrates 79.2g | Protein 27g
Tip
TRY ADDING 1/2 TSP OF COCONUT OIL AND A PINCH OF CRUSHED RED PEPPER TO EACH BOWL RIGHT AFTER YOU POUR THE SOUP.
