Quick CROSSWORD

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SERVES 6

Strawberry and feta tart

INGREDIENTS

375g sheet puff pastry

200g reducedfat soft cheese

1tbsp chives, snipped

1tsp finely grated lemon zest

Freshly ground black pepper

125g feta cheese, crumbled

125g strawberries, hulled and sliced Rocket leaves, to serve

Method

Preheat the oven to 200C/350F/ Gas Mark 6.

Unroll the pastry sheet on a baking tray, keeping it on the paper from the pack. Score a line

2cm from the edge down each side. Combine the soft cheese, chives, lemon zest and some pepper and spread over the pastry. Scatter over the feta and strawberries and bake for 25-30 minutes, until golden and puffed up.

Top with rocket leaves, to serve.

MAKES 12

Rocky road blueberry bites

INGREDIENTS

100g dark chocolate, broken into squares

50g butter

1tbsp syrup from a stem ginger jar, plus 1 piece stem ginger

100g blueberries

75g amaretti biscuits, roughly crushed

30g white chocolate, broken into squares

Method

Line a 20cm x 20cm tin with clingfilm. Gently melt the dark chocolate, butter and syrup in a heatproof bowl over a pan of simmering water. Alternatively, melt in the microwave for 1 minute on high or until just melted. Stir to combine.

Add the blueberries, biscuits and stem ginger into the chocolate mixture and mix well, then press into the tin, smoothing the top.

Melt the white chocolate over a pan of simmering water or in the microwave and drizzle over the mixture in the tin.

Set in the fridge for at least 30 minutes before cutting. It can be stored in an airtight container in the fridge for up to 3 days.