This is an attractive recipe to serve as a main dish, and it is equally good served as a first course, when it will provide 8 portions. Serve a fresh, crisp green salad as an accompaniment, taking advantage of the wide range of leaves and green vegetables that can be eaten raw.
It's as easy as 1, 2, 3 to make these puffs! Just measure, mix and bake. A few spoonfuls of Parmesan adds a big boost of flavour, so no one will ever guess you've cut back on the fat.
Wraps are a quick way to roll tasty fillings into a fun-to-eat package. Take a wrap and cut it across into pieces, and you get a bite-sized pinwheel sandwich that is equally at home in a lunchbox as it is on a buffet table.
Freshly grated Parmesan, a bite of black pepper and just a hint of fresh rosemary, baked into crispy golden twists. Great to eat now or to serve to guests, and perfect to give as a gift.
This simple, easy-to-prepare snack is surprisingly rich in heart-healthy nutrients. Soft pitta breads are transformed into crisp fingers by grilling. They pair perfectly with the creamy houmous dip.
Sweet leeks, aromatic basil and savoury Parma ham combine with mozzarella cheese to make a sophisticated pizza-style topping for wholemeal muffins. For a crisp and refreshing contrast, serve with a simple salad of watercress sprigs and coarsely grated carrot tossed with extra virgin olive oil and lemon juice.
There are many versions of Welsh rarebit (or rabbit). The one here is richly flavoured with mature Cheddar cheese and thickened with breadcrumbs to add texture, and is spooned over thinly sliced red onions before being grilled until golden and bubbling. A spinach, apple and celery salad is the perfect partner.
Potato and leek cakes, flavoured with tasty cheese and fresh herbs, make a satisfying vegetarian meal served with big baked tomatoes and accompanied by a simple leaf salad. Use a floury, main-crop potato, such as King Edward, Desirée or Maris Piper, and mature Cheddar or another hard grating cheese with plenty of flavour.
Champ is an Irish dish of mashed potatoes and leeks, and here the tomato dressing adds colour as well as vitamins. Potatoes, in this dish unpeeled, contain their best source of fibre and nutrients in and just under the skin.
This recipe is one of many I have developed to utilise the bounty of aubergines my garden has produced this year. The kids will even love aubergines made this way!