FOOD FRESH IN STORE
What to do with…
REDISCOVER… SPINACH
Full of goodness and super tasty, spinach is great stirred into soups and sauces. Mix it with ricotta for a classic Italian cannelloni, or cook in a little butter for a speedy side. Remember that spinach has a high water content, so there’s no need to add water when cooking – just wilt in a covered pan.
Delicious in marinades and stuffings, thyme is great with pork and lamb, as well as roast vegetables. Here are a few ideas to make the most of the flavour of this heady, fragrant herb. ♦ Chop a little fresh thyme and add to home-made bread dough. ♦ Use chopped thyme in tomato sauces for pasta. ♦ Stir into home-made stews and soups. ♦ Sprinkle thyme leaves over potatoes before roasting.
3 WAYS WITH… PEPPERS
How to roast and skin peppers Halve and deseed then remove the stalk and white membrane. Put in a roasting tin skin-side up, drizzle with oil and grill until the skin blisters. Cool in a freezer bag, then peel off the skin.
22 | ASDA.COM/MAGAZINE | JULY 2013
Pepper antipasti
Pepper & sausage bake
Red pepper soup
♦ Halve, deseed, roast and skin a selection of mixed peppers (see left). ♦ Slice into 2cm strips and put in a bowl. ♦ Drizzle over a little oil and mix in a crushed garlic clove and some chopped fresh flat-leaf parsley.
♦ Put some sausages in a roasting tin with chopped mixed peppers, a thickly sliced red onion, some cherry vine tomatoes and a few bay leaves. ♦ Cook in a preheated oven at 190C/170C Fan/ Gas 5 for 30-35 minutes.
♦ Halve, deseed, roast and skin several red peppers. ♦ Liquidise with a little tomato purée and 2tbsp chopped parsley. ♦ Add vegetable stock to your preferred consistency. ♦ Season well and serve with crusty bread.
WORDS AND RECIPES: GREGOR MCMASTER. PHOTOGRAPHS: JONATHAN KENNEDY. STYLING: JENNY IGGLEDEN. FOOD STYLING: GREGOR MCMASTER
THYME