HERE COMES SUMMER

IT’S SUMMER!

Summer’s here and the time is right for al fresco living. Read our guide to fabulous festivals and perfect picnics.

OAT AND HONEY

SERVES: 15 to 20 PREP: 5 mins COOK: 25 mins

Community dietitian Lucy Haworth’s courgette slice and cookie combo is ideal for a picnic or home festival. “They’re simple to make, they’ll feed a crowd, and they travel well if you’re going on a picnic,” she says. “They also keep well so can be made the day before. If you prefer vegetarian courgette slice leave out the bacon.”

INGREDIENTS

375g courgette grated 1 large onion chopped 3 rashers of bacon chopped (optional) 225g self raising flour 140ml olive oil 5 eggs 225g grated cheddar cheese 1 large carrot grated Salt and pepper

METHOD

FLAPJACKS

• Combine onion, cheese, bacon (if using) courgette, carrot and flour. Add oil and lightly beaten eggs and season with salt and pepper.

Pour into a lightly greased deep baking tin 18cm to 24cm. Bake at 180o C for 25mins or until set.

This will slice into 15 to 20 pieces to serve with your favourite savouries and salads.

INGREDIENTS

120g unsalted butter, softened 140g light brown muscovado sugar 2 tablespoons well flavoured honey 1 medium egg 100g plain wholemeal flour ½ teaspoon baking powder 1 teaspoon ground cinnamon 200g porridge oats 100g dried fruit and nuts (add whatever dried fruit you like – raisins, cranberries, sour cherries, sultanas or chopped dates plus whole or chopped macadamias, hazelnuts, pecans or walnuts or even chunks of chocolate).

MAKES: 24 PREP: 10 mins COOK: 12 mins

METHOD

• Put soft butter, sugar and honey in a bowel and beat with a wooden spoon till fluffy and slightly lighter in colour • Beat in the egg, then add flour, baking powder, cinnamon, oats fruit and nuts and mix well

• Using a rounded tablespoon of mixture, place well-spaced on baking trays to make 24 cookies. Gently press out with the back of the spoon to about 1.25cm thick – no need to make neat and tidy! • Bake for about 12 minutes till golden brown, left to cool a little before transferring to rack to cool further.

FAJITAS

CHICKEN OR VEGETABLE

SERVES: 4 PREP: 10 mins COOK: 10 mins

METHOD

• Fry chicken strips in a hot pan using 3 tablespoons of cooking oil, a griddle pan for colour can also be used

• To check the chicken is cooked find the thickest part and tear in half, continue cooking if raw

• Take the chicken out the pan and fry the peppers, onions (and garlic if using) with a little more oil and colour slightly

• Stir in the fajita seasoning or sauce (just enough to coat the ingredients) with the chicken or beans and heat through for a few minutes (if using fajita powder a tablespoon of water might be needed)

• You can add the lime juice at this stage if using

• Heat oven 180o C gas mark 4 and wrap the tortillas in foil and leave for 10mins to warm up (can be heated in a pan for a few seconds either side or on a barbecue, or microwave for a few seconds instead)

• Spread sour cream or mayonnaise on the warm tortilla, add filling and also any tomato salsa, avacado and small amount of lettuce if using and roll the tortilla before eating

• (For vegetarian option rinse cooked beans well and add to the cooked peppers and onions and heat well, some grated cheese can also be added at the end).

Community dietitian Alan Haddy describes his fajitas as “lovely fresh and satisfying dish for any occasion. They can be made in batches for small parties or groups and a great way to get some of our five a day fruits and vegetables.“

INGREDIENTS

6 to 8 tortillas Either 2 to 3 chicken breasts sliced or 500g chicken strips or 500g cooked red kidney beans, or black beans 1 large red pepper 1 large orange pepper 1 red onion 1 packet of Fajita seasoning 30g or jar of sauce 500g Cooking oil Tomato salsa

OPTIONAL

2 garlic cloves chopped or 1 teaspoon garlic paste or powder 1 to 2 avocados sliced Sour cream or mayonnaise (1 tablespoon per tortilla) Sliced green lettuce or mixed lettuce 1 lime squeezed