The lowly leek hardly ever gets to take centre stage but it’s in season and you might be pleasantly surprised at how tasty these savoury treats are!
1 leek, washed, cut in half and finely sliced
2 sprigs rosemary, leaves picked and finely chopped
a pinch of chilli powder (optional, to taste)
175g jumbo oats
200g mature cheddar, grated
Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.
Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly.
Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer.
Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffe...
These tasty vegetable muffins are just the thing for packed lunches, on the go breakfasts or picnic meals. The Italian word ‘frittata’ derives from fritto, to fry, and most frittata recipes call for you to fry the vegetables first, but we skip that step in these to make the process quicker. Eggs are one of the only foods that contain naturally-occurring vitamin D - something that we in Britain are usually lacking! Recipe inspired by “Hemsley and Hemsley’s “The art of eating well”.
Ingredients – makes 12
2 large pinches of sea salt
Large pinch of black pepper
3 courgettes, roughly grated
Handful of veg – try chopped red pepper, fennel or peas
1 chopped onion or leek, or some spring onions or fresh chives
1 large garlic clove, finely diced
1tsp dried oregano and a small handful of fresh parsley
Large handful of grated hard cheese* (Cheddar, Gruyère or Parmesan)
*For a dairy free version use a hard goat cheese
1. Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with...
I grew up enjoying these muffins and have tweaked my grandmother’s recipe using a blend of wholegrain flours for slower releasing energy. They are really easy to make and you have the option to use gluten and dairy free ingredients. Oat bran is rich in beta-glucan, a soluble fibre which helps lower cholesterol and delays glucose absorption. Almonds contain vitamin E, fibre, protein and good fats.
1⁄2 mug Wholegrain spelt / wholegrain wheat / oat flour / soya flour (or combination works well)
1⁄4 mug Oat bran
1⁄4 mug Almond flour
2 tsps baking powder
Good sprinkle of cayenne pepper, which brings out the cheese flavour and adds a little heat.
1 mug grated cheddar cheese / hard goat cheese for dairy free option.