Cookery
Enjoy a seasonal prep-ahead spread with friends or family
Menu for 6 -8
Spinach and lentil pie
This strudel-like dish has a ready-made brioche crust, a tasty alternative to pastry.
PER SERVING (for 8)
380 cals, 19g fat, 9g sat fat, 33g carbs
SERVES 6-8 PREP 40 mins, plus proving COOK 45 mins
✱ 2 x 220g frozen brioche dough, defrosted
✱ 1 medium free-range egg, beaten
✱ 1tbsp sesame seeds FOR THE FILLING
✱ ½tbsp olive oil
✱ 1 red onion, diced
✱ 2 garlic cloves, crushed
✱ 2 sticks celery, diced
✱ 2tbsp fresh rosemary, finely chopped
✱ 200g chestnut mushrooms, finely chopped
✱ 100ml fino sherry
✱ 240g tin green lentils, drained
✱ 240g spinach
✱ 200g gooey cheese, such as Fontina
✱ 100g Sunblushed or sun-dried tomatoes, roughly chopped
✱ 2tbsp toasted pine nuts
1 For the filling, heat the oil in a large frying pan. Gently fry the onion, garlic and celery for about 10 mins, until soft. Add the rosemary and mushrooms; cook until the mushrooms are golden. Add the sherry, lentils and spinach. Season well, then simmer until the mixture looks dry. Set aside to cool.
2 When the filling is cool, press the balls of brioche dough together and roll out on a floured tea towel to a 25x45cm rectangle. Brush the edges with beaten egg to create a 3cm border.
3 Spread the filling over the dough within the border. Scatter over the cheese, tomatoes, pine nuts and black pepper. Fold the shorter edges over the filling and brush with egg. Starting from a long edge, roll up the dough as tightly as possible, using the tea towel to help. Transfer to a lined baking tray, seam-side down. Cover with the tea towel and leave for 30 mins-1 hr in a warm place to prove.
4 Heat the oven to 160C Fan/Gas 4. Brush with egg and scatter over the sesame seeds. Make slits across the top and bake for 45 mins until golden.
Roast new potatoes with onions, balsamic and Parmesan
When new potatoes are at their best, try this combination of flavours for a sophisticated makeover.
SERVES 6-8
PREP 5 mins COOK 1 hr 10 mins
✱ 1kg baby new potatoes
✱ 2 small red onions, cut into thick wedges
✱ 3tbsp olive oil
✱ 20g butter, chopped
✱ 1tsp flaky sea salt
✱ 3tbsp balsamic vinegar
✱ 3-4 sprigs rosemary, leaves picked
✱ 25g Parmesan cheese
PER SERVING (for 8)
175 cals, 7g fat,
