Weekend wonders

C E R E A L M I L K C H E E S E C A K E S

Makes 12 freeze undecorated Takes 35 mins plus infusing and 5 hrs setting Cost per serve 55p 265g malt wheats 150ml semi-skimmed milk 25g soft light brown sugar, plus ½ tsp 50g unsalted butter 230ml whipping cream 415g full-fat soft cheese 55g icing sugar 1 lemon, zested and juiced 3½ tbsp colourful sprinkles 125g milk chocolate, chopped 120g mini eggs 1 Line a 12-hole muffin tin with muffin paper cases at least 3.5cm deep. Put 40g malt wheats in a bowl with the milk and the ½ tsp soft light brown sugar. Cover and chill in the fridge for 30 mins. 2 Meanwhile, blitz 125g malt wheats and the remaining brown sugar in a food processor until it resembles fine breadcrumbs. Transfer to a bowl. Melt the butter in a small pan over a low heat, pour over the malt wheat crumbs and mix well. Divide among the muffin cases and press down firmly with the back of a teaspoon. Transfer to the fridge. 3 Sieve the malty milk mixture into a bowl, pressing down on the cereal to squeeze out as much milk as possible and scraping the bottom of the sieve (you should have about 75ml). Add 2 tbsp of the mashed cereal in the sieve to the milk (discard the rest). Add the cream and whisk for 1-2 mins with an electric whisk until soft peaks form. 4 In a separate bowl, whisk together the soft cheese, icing sugar, lemon zest and enough lemon juice to loosen without becoming runny. Fold through the cream mix and 3 tbsp sprinkles. Divide between the muffin cases, spooning over the bases. Smooth the tops; transfer to the fridge to chill for 5 hrs. 5 Meanwhile, make the nests. Line

N O - B A K E T R E A T S a 12-hole fairy-cake tin with paper cases. Rub the remaining 100g malt wheats with your fingertips until roughly crushed. Melt the chocolate in a bowl set over a pan of just-simmering water. Stir the malt wheats through the chocolate to coat, then divide between the paper cases. Press the centres with a spoon to make indentations. Scatter over the remaining sprinkles and pop 3 mini eggs in each nest. Transfer to the fridge for 1 hr to set. 6 When the cheesecakes have set, carefully remove them from their cases, smooth the sides with a palette knife, then transfer to an airtight container and return to the fridge. When you’re ready to serve, remove the nests from their cases and arrange them on the cheesecake bases. Will keep in an airtight container in the fridge for up to 3 days. As part of a healthy diet, we recommend this recipe for a special occasion or treat. Each cheesecake contains

Energy Fat Saturates Sugars Salt 1615kJ 358kcal 26g 17g 23g 5g 18% 38% 85% 26% 0.3% of the reference intake. See page 105. Carbohydrate 32g Protein 5g Fibre 2g

R E L A X E D B R E A K F A S T

S A L S A R O J A C H I L A Q U I L E S

Serves 8 Takes 45 mins Cost per serve £1.17 2 x 500g packs tomatoes on the vine, quartered 2 Tesco Finest Rosanna pink (or red) onions, 1 roughly chopped, 1 fnely sliced 60g pack red chillies, roughly chopped (deseeded, if you like) 6 garlic cloves, roughly chopped 2 tsp dried oregano 2 tsp hot Mexican sauce or other hot sauce, plus extra to serve (optional) 3 tbsp vegetable oil 2 limes, 1 juiced and 1 cut into wedges 8 eggs 200g pack lightly salted tortilla chips 150g reduced-fat salad cheese, roughly crumbled 240g pack radishes, trimmed and fnely sliced 2 ripe avocados, destoned and sliced 30g pack coriander, leaves picked and roughly chopped

1 Tip the tomatoes, chopped onion, chillies, garlic, oregano and hot sauce into a large food processor or blender. Pulse to a fine salsa, taking care not to overblend. 2 Heat 1 tbsp oil in a large, wide frying pan over a medium-high heat and add the salsa. Rinse out the food processor jug with 300ml water and add to the salsa in the pan. It will spit and bubble a little at first, so take care. Simmer for 15-20 mins until reduced by about half. Add the lime juice and season. 3 Heat the remaining 2 tbsp oil in a medium nonstick frying pan over a medium-high heat. Crack in 4 eggs and fry for 2-3 mins, basting with the oil, until crisp on the bottom with set whites and soft yolks. Transfer to a plate, then repeat with the remaining eggs; cover to keep warm. 4 Meanwhile, reserve a large handful of the tortillas to serve, then stir the rest into the salsa and cook for 1-2 mins until warmed through (you want some to soften and some to stay crisp). Either serve the eggs and salsa separately, with the crumbled cheese, radishes, sliced onions and avocados on the side, or pile everything on top of the salsa in the pan and set it in the middle of the table, letting everyone help themselves. Serve with the reserved tortilla chips, the coriander, lime wedges and more hot sauce, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1494kJ 359kcal 23g 5g 6g 0.9g 18% 32% 24% 7% 15%

of the reference intake. See page 105. Carbohydrate 24g Protein 14g Fibre 3g RECIPES MYLES WILLIAMSON, ANGELA ROMEO PHOTOGRAPHY TOBY SCOTT FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

O N E - T R A Y R O A S T

S A LT E D H O N E Y & R O S E M A R Y L A M B W I T H R O A S T I E S & R A I N B O W C A R R O T S

Serves 6 Takes 3 hrs Cost per serve £5.26

2kg lamb leg joint ¼ tsp flaky sea salt, plus extra to season 20g pack fresh rosemary, most leaves finely chopped, some whole sprigs 12 garlic cloves, crushed 7 tbsp olive oil 1.5kg King Edward potatoes, peeled and cut into 4-5cm chunks 2 x 450g packs Tesco Finest rainbow or Imperator carrots, scrubbed, halved lengthways if large 50g clear honey, to taste For the mint sauce 20g fresh mint, leaves picked 1 tbsp granulated sugar 3 tbsp white wine vinegar 1 Preheat the oven to gas 3, 160˚C, fan 140˚C. Use a small sharp knife to pierce holes about 4cm deep all over the lamb, then season well with sea salt. In a small bowl, combine the chopped rosemary and garlic with 6 tbsp olive oil. 2 Rinse the chopped potatoes and tip into one side of a large, rimmed baking tray. Put the carrots in the other half of the tray. Toss the carrots with 1 tbsp oil, then toss the potatoes in half the rosemarygarlic oil and spread out in a single layer over half of the tray; add the whole rosemary sprigs. Put the lamb in the centre of the tray and rub with the remaining rosemarygarlic oil. 3 Roast for 1 hr 45 mins. Mix the honey with ¼ tsp faky sea salt and dab all over the lamb with a pastry brush. Return to the oven, increase the temperature to gas 7, 220˚C, fan 200˚C, then roast for a final 15 mins. Transfer the lamb to a warmed plate, then set aside to rest, covered loosely with foil, for at least 20 mins. Keep the veg warm while the lamb rests. 4 Meanwhile, make the mint sauce. Finely chop the mint leaves with the sugar (this helps to stop oxidisation), then mix well in a bowl with 3 tbsp boiling water and the vinegar. Serve alongside the roast lamb, potatoes and carrots.

Hearty, no-fuss Easterlunch

Each serving contains

Energy Fat Saturates

Sugars Salt 3581kJ 855kcal 44g 16g 21g 0.7g 43% 62% 79% 23% 11%

of the reference intake. See page 105. Carbohydrate 64g Protein 51g Fibre 10g

W I N E M A T C H

Tesco Finest Rioja Gran Reserva, £12*, with mellow black fruits, hints of vanilla and exotic spice, pairs well with lamb.

*Price excludes Scotland and Wales i l

S I M P L E F I S H S U P P E R

S P A N I S H - S T Y L E H A K E & C H I C K P E A S T E W

Serves 5 Takes 1 hr Cost per serve £1.64

3 tbsp extra-virgin olive oil, plus extra to serve 1 large onion, roughly chopped 6 garlic cloves, finely sliced 2 tsp smoked paprika, plus extra to serve 30g pack flat-leaf parsley, stalks finely chopped, leaves chopped 400g tin plum tomatoes 400g tin chickpeas 500g pack frozen hake fillets ½ x 270g ciabatta, cut into 8 slices ½ lemon, juiced, plus wedges to serve 2 x 70g packs pitted green olives with basil and garlic, roughly chopped 4 tbsp aioli (optional)

1 Heat 2 tbsp oil in a casserole dish or large heavy-based saucepan over a medium heat. Fry the onion and garlic for 10 mins until softened. 2 Stir in the paprika and parsley stalks, then the tomatoes, the chickpeas with their juices and two tins of water. Season, then bubble briskly for 25 mins, stirring now and again, until reduced by a third. 3 Place the fish fillets into the stew, cover and simmer gently for about 15-18 mins until faky and piping hot. 4 Meanwhile, preheat the grill to high. Put the ciabatta on a baking tray and drizzle with 1 tbsp oil. Grill for 1-2 mins each side until golden. 5 Stir the lemon juice and olives through the stew with most of the chopped parsley. Divide between bowls, top with toasted ciabatta, spoonfuls of aioli, if using, a pinch more paprika and the remaining parsley. Serve with lemon wedges.

Each serving contains

Energy Fat Saturates

Sugars Salt 1677kJ 401kcal 21g 3g 8g 1.4g 20% 30% 17% 8% 23%

of the reference intake. See page 105. Carbohydrate 28g Protein 24g Fibre 7g 1 of your 5-a-day; high in protein