Author: Amy Riley

If you’re looking for an appetising addition to your spring spread, look no further, this tomato chutney is a splendid server to accompany your main meals this spring!

Ingredients

• 1kg ripe tomatoes, chopped
• 450g onions, chopped
• 2 garlic cloves, finely chopped
• 2 eating apples, peeled, cored and roughly chopped
• 2 tsp mustard seeds
• 2 cloves
• 2.5cm piece fresh ginger, grated
• 300g sultanas
• 200g light muscovado sugar
• 600ml malt vinegar

Method

Step 1 – Add the ingredients, except the vinegar, in a deep saucepan. Then add half the vinegar and season.

Step 2 – Place the pan on a medium heat and bring the mixture to a simmer, while stirring constantly, until the sugar has dissolved. Continue simmering for 30-40 minutes, make sure to stir occasionally, until tender.

Step 3 – Stir the vinegar into the chutney and cook for another 30 minutes, stirring often.

Step 4 – Divide the chutney into jars and set aside to cool. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. The chutney will keep for up to 6 months so there’s plenty of time to enjoy it this spring!

Spring has sprung!

What better way to blow the cobwebs from winter away and enjoy the fresh spring air with your loved ones than dining alfresco with some delicious food? This stuffed picnic loaf if the perfect addition to any pantry, follow this simple recipe to see for yourself…

Ingredients 

• 1 large loaf of bread
• 2 long red peppers (ramiro or romano), quartered
• 8 anchovy fillets
• 4 garlic cloves, roughly sliced
• 4 tbsp olive oil
• 150g unsalted butter, softened
• Handful baby spinach, roughly chopped, plus a few extra whole leaves
• Finely grated zest 1 lemon and a squeeze of juice
• Handful parsley, roughly chopped
• 2 balls buffalo mozzarella, sliced
• 2 large heritage tomatoes, sliced
• Handful basil leaves

Method 

Step 1 – Heat your oven to 180ºC fan/gas 6. Put the loaf on a sheet of baking paper and cut at 2cm intervals three quarters of the way through so the slices all remain joined together at the bottom but open at the top then set aside.

Step 2 – place the peppers, anchovies and garlic in a roasting tin, and drizzle with the olive oil. Roast for 25 minutes until the peppers are soft and set the peppers aside.

Step 3 – now you can begin the spinach butter. Beat the butter with an electric mixer, then mix in the spinach, lemon zest and juice, parsley, and the anchovies and garlic from the roasting tin.

Step 4 – Spread the spinach butter between the bread slices and add the peppers, mozzarella, tomatoes, spinach and basil leaves. Drizzle the oil from the tin over the top for extra flavour.

Step 5 – wrap the finished dish in baking paper and bake for 30-35 minutes. Serve straightaway for the best results!

With Easter just around the corner, you may be looking for a quick and easy starter that will impress your dinner guests and set them up for the sensational Sunday Dinner that you’ll be serving. Does this sound like you? We thought so, look no further, this easy Easter salad is the perfect starter!

Ingredients 

x3 pieces of lettuce

x5 eggs

spring onion – 3 stalks

x2 cucumbers

x4 tomatoes

For the dressing:

x1 egg

vinegar – 3 tbsp.

olive oil – 3 tbsp.

salt – 2 pinches

Honey – 1 tsp.

lemons – 1 pc.

Method 

Step 1 – prepare the dressing first. Boil the egg for about 4-5 minutes until it is a little runny. Once it has boiled, peel and place it into a blender.

Step 2 – add honey, lemon juice and olive oil and blend everything. Once blended, add the salt and vinegar. Leave the dressing in the fridge until the salad is ready.

Step 3 – Cut the lettuce into long strips and boil the other egg for 7 minutes. Peel the cucumber, tomatoes and onion and cut it into cubes.

Step 4 – After the eggs have boiled, pour cold over them and peel the egg. Cut the egg in half first, then each half in half and set them aside.

Step 5 – place all ingredients except the eggs into a deep bowl and drizzle with the dressing.

Step 6 – Mix the salad, once the salad is well mixed, arrange the eggs on top and enjoy!

Try out this tasty tomato tarte tatin for fresh tomato taste, complimented by a crisp, golden pastry for the perfect combination of taste and texture. 

Ingredients 

For filling: 

• 30g butter
• 25g caster sugar
• 2 tbsp balsamic vinegar
• 2 cloves garlic, finely sliced
• 1 tsp thyme leaves
• 650g cherry tomatoes
• 1 tbsp capers
• a small handful basil leaves

For pastry:

• 210g plain flour, plus extra for dusting
• 100g butter, cold
• 1 egg yolk

Method 

Step 1 – To make the pastry, pour the flour and a generous pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. Once the dough has formed, shape into a disc, wrap and chill for 30 minutes.

Step 2 – Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Let this simmer for 5 minutes until the mixture appears thick.

Step 3 – Take the pan off the heat and scatter over the garlic and herbs, arranging the tomatoes in one layer in the pan. 

Step 4 – Once chilled, roll out the pastry on a lightly floured work surface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top. 

Step 5 – Bake this for 35 minutes. Once cooked, run a palette knife around the edge and leave for 5 minutes. Scatter with capers and basil.

Enjoy!

Try out this delicious baked eggs with spinach, tomatoes, ricotta and basil dish for a light and refreshing meal this spring! 

Ingredients 

• 1 tbsp olive oil 
• 1 onion, finely chopped
• 1 garlic clove, crushed
• pinch of chilli flakes
• 3 x 400g cans finely chopped tomatoes 
• 3 tbsp sundried tomato pesto 
• 200g spinach roughly chopped
• 8 eggs
• 100g ricotta
• 40g parmesan, finely grated
• handful of basil leaves 
• crusty bread, to serve

Method

Step 1 – Heat the oil and 2 tbsp butter in a large and shallow, frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 minutes. Fry until the onion is soft and translucent. Add the garlic and chilli flakes, and fry for an additional minute. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer the mixture uncovered for 10 minutes and stir often. Then, add the spinach and cook for another 5 minutes until this has wilted.

Step 2 – Heat the grill to high and make eight gaps in the sauce with the back of a spoon, cracking an egg into each. Dot over the ricotta and scatter with the parmesan. 

Step 3 – Cover and cook this for 5 minutes, then put  under the hot grill for a few minutes. Take out when the egg whites are set and the yolk is runny. Cover with the basil and serve with crusty bread for dunking.

Enjoy!

If you fancy trying out a vegan dish, this Roasted Tomato Orzo is a delicious way to incorporate healthy foods and great taste into your diet!

Ingredients 

• 350g orzo

Sauce:

• 1kg small tomatoes on the vine
• 4 cloves garlic, peeled
• a small bunch basil
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 1 red or green chilli, finely chopped
• 150ml vermouth, plus 2 tbsp to serve

Herb Salsa:

• a small bunch basil
• a small bunch flat-leaf parsley
• a handful mint
• 1 clove garlic
• 30g Grana Padano, grated (optional)
• 100ml extra-virgin olive oil

1 lemon, zested and juiced

Method 

Step 1 – Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, 2-litre ovenproof dish. Add a pinch of salt and pepper for flavour, stir and roast for 30 minutes, until the tomatoes have cooked.

Step 2 – Add the salsa ingredients to a blender and pulse until it has a chunky consistency, then add seasoning.

Step 3 – Season the tomatoes, then stir through the orzo and 200ml of water. 

Step 4 – Bake for 25 minutes until the pasta has cooked through. Add 2 tbsp of vermouth and season.

Step 5 – To serve, spoon into bowls and mix the salsa through the pasta and top with salt and pepper.

Enjoy!