Store-cupboard
Whip up a delicious meal with a humble tin of tomatoes
Tomato, Cheddar and pesto tart
Ready-rolled puff pastry is the saviour of impromptu dinner parties: it creates a showstopper impression without taking too much time.
SERVES 4-6
PREP 20 mins COOK 10-12 mins
✱ 320g pack ready-rolled puff pastry
✱ 1tsp olive oil
✱ ½ red onion or 1 shallot, finely chopped
✱ 227g tin chopped tomatoes
✱ 50g Genovese basil pesto
✱ 40g Cheddar cheese, grated (shredded)
✱Handful of basil leaves, to serve
PER SERVING
(for 6) 280 cals, 20g fat, 8g sat fat, 20g carbs
1 Heat the oven to 180C Fan/Gas 6. Unroll the puff pastry sheet and lay it on a non-stick baking tray. Score along each side of the pastry 3cm from the edge, so you have a scored rectangle just inside the pastry. Prick the inside of the rectangle all over with a fork. Bake in the hot oven for 10-15 mins or until light golden brown and puffed up.
2 While the pastry cooks, heat the oil in a small pan. Add the onion and fry for 6-8 mins or until beginning to brown. Pour in the tinned tomatoes and cook for a few mins until thickened.
3 Remove the pastry from the oven and, using a spoon or fork, push the inner rectangle down so that you have a border of puffed-up pastry.
4 Pour the tomato sauce over the indented rectangle and gently spread it out to the border. Spoon blobs of the pesto all over the sauce and then scatter over the Cheddar.
5 Bake in the hot oven for 10-12 mins or until the cheese is golden and the pastry is cooked through.
Chicken and lentil casserole
This is the perfect dish for when nights are cold and you can’t do a full shop.
SERVES 4
PREP 20 mins
COOK 45-55 mins
✱ 4 chicken legs
✱ 1tbsp sunflower or vegetable oil
✱ 2 onions, chopped or sliced
✱ 1 carrot, grated
✱ 1tsp ground cumin
✱ 2tsp dried mixed herbs
✱ ½tbsp plain flour
✱ 1tbsp tomato puree
✱ 125ml white wine or water
✱ 100g dried red lentils, rinsed
✱ 500ml chicken stock
✱ 400g tin chopped tomatoes
TO SERVE
✱Crusty bread or boiled potatoes
1 Season the chicken with salt and pepper. Heat the oil in a large saucepan with a lid, add the chicken legs and fry all over to brown. Remove the chicken from the pan, leaving behind any juices and oils.
2 Tip the onions and carrot into the same pan and gently fry for 10-12 mins to soften.
3 Stir in the ground cumin, mixed herbs, flour and tomato puree,then cook for 30 seconds – you should notice it becomes a little paste-like.
PER SERVING
380 cals, 12g fat, 3g sat fat, 25g carbs
4 Pour in the wine or water, cook for a few mins then add the len
