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SO SIMPLE

Mozzarella, anchovy and artichoke flatbreads

Keep a pack of flatbreads stashed in the freezer so you can create instant pizzas whenever the craving hits.

SERVES 4 PREP 5 MINS COOK 10-15 MINS

✱ 2 x 125g balls buffalo mozzarella

✱ 2 large flatbreads

✱ 2tbsp olive oil

✱ 280g jar artichoke hearts, or
antipasto mix, drained

✱ 50g tin anchovy fillets
in olive oil, drained

✱ 1tsp dried oregano

✱ Zest 1 lemon

✱ Fresh oregano leaves
(optional)

1 Heat the oven to 200C Fan/Gas 7. Slice the mozzarella into rounds. Put the flatbreads on 2 baking trays and brush them with the olive oil.

2 Divide the mozzarella between the flatbreads, then top with the artichokes, anchovies and dried oregano. Season with salt and pepper.

3 Bake for 10-15 mins, until golden and crispy at the edges. Scatter over the lemon zest and oregano leaves, if using, then serve while hot.

Per serving: 493 cals, 25g fat, 12g sat fat, 40g carbs

FOOD ED’S TIP

Swap the anchovies and artichokes for your favourite toppings – cured meats like salami or chorizo, jarred olives and peppers will work well, or add a dollop of pesto.

Prawn lettuce cups

Low cal and seriously satisfying, these Thai-style salad boats are super simple to make.

SERVES 4 PREP 15 MINS COOK 5 MINS

✱ 200g dried vermicelli rice noodles

✱ 2 carrots, cut into matchsticks

✱ 1 red onion, thinly sliced

✱ 1tbsp vegetable oil

✱ 2 lemongrass stalks,
finely chopped

✱ 300g raw king prawns

✱ 1 red chilli, deseeded and
finely chopped

✱ Handful mint and basil leaves,
roughly torn

✱ 2 Little Gem lettuces,
separated into leaves

✱ Handful salted peanuts,
crushed, to serve
For the dressing:

✱ 1 garlic clove, crushed

✱ 2cm piece fresh root ginger,
finely grated

✱ 1tsp light brown soft sugar

✱ 1tbsp fish sauce

✱ Juice 3 limes

1 Break the noodle nests up with your hands. Soak them in boiling water, according to the pack instructions, until tender, then drain and cool. Put in a large bowl with the carrot and red onion.

2 Mix together all of the dressing ingredients with 2tbsp water and set aside.

3 Heat the oil in a frying pan or wok. Add the lemongrass and prawns, then stir-fry for 2 mins. A