Advertisement feature 4. Blitz until smooth, season and set aside. 5. Cook the pasta in a large pan of lightly salted boiling water for 10 minutes or until al dente. 6. Drain well and toss in a large bowl with the dressing until coated then leave to cool to room temperature. 7. Mix in the olives, herbs, rocket and roasted tomatoes, then serve.
GARDEN PEA PASTA SALAD
LET’S TALK HEALTHY SNACKING Quick and easy snack ideas to keep your little ones energised throughout the school day. One of the most important features of a lunchbox is the snacks you tuck inside. Kids need a main meal for lunch but it’s also important to ensure there are some tasty and healthy snacks at the ready to keep their energy levels high throughout the day. Stumped for ideas? Here, Waitrose & Partners shares some quick and easy snack ideas that you can rotate throughout the week. SOMETHING SAVOURY
CHEDDAR, CHIVE & TURKEY HAM MUFFINS
Cooking time: 15 minutes Serves: 4
• 300g essential Waitrose Penne • 2 x 155g pack fresh Waitrose Garden Peas (or 150g frozen) • 6 sprigs of mint, leaves only • Juice of 2 lemons • 150g essential Waitrose Greek Light Salad Cheese, crumbled Method 1. Cook the pasta in boiling water per pack instructions
These savoury muffins are great for picnics, casual garden parties or lunchboxes. You could even bake a variety with different fillings, such as grated courgette, sweet potato or olives. then drain and return to the pan. 2. Meanwhile, boil the peas for 2-3 minutes and drain. Place half the peas in a small food processor with the mint and lemon juice, and purée. Stir into the pasta with the remaining whole peas and cheese, and season to taste.
PUTTANESCA PASTA SALAD Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes Serves: 4
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300g essential Waitrose Penne 250g cherry tomatoes, quartered 1 clove garlic, thinly sliced Grated zest 1 lemon 75g pitted black olives (such as essential Waitrose pitted black olives) 2 tbsp Waitrose Cooks’ Ingredients nonpareille capers, drained and rinsed 1 tbsp Waitrose Cooks’ Ingredients Umami Paste 1 tbsp extra virgin olive oil 200g can essential Waitrose Tuna Steak in Olive Oil, drained 140g bag wild rocket
QUICK SNACKS
Healthy snacks to have at-theready when there’s no time.
Preparation time: 10 minutes Cooking time: 25 minutes
Total time: 35 minutes Makes: 12
• 100g essential Waitrose English mature grated cheddar • 275g essential Waitrose white self-raising flour • 1 tsp Waitrose Cooks’ Ingredients Homebaking baking powder • 1/2 tsp Waitrose Cooks’ Ingredients bicarbonate of soda • 1/2 tsp English mustard powder • 50g turkey ham, chopped • 2 tbsp chopped fresh chives
• 125ml milk • 150ml essential Waitrose natural yogurt • 1 medium Egg Method: 1. Preheat the oven to 200ºC, gas mark 6. Line a 12-hole muffin tin with paper cases. 2. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, mustard powder, cheddar, ham and chives.
FOR THE SWEET TOOTH
APPLE FLAPJACKS Total time: 40-45, plus cooling Makes: 12 Method 1. Cook the penne in boiling salted water for 10 minutes, until just tender. Put the tomatoes, garlic, lemon zest, olives and capers in a large bowl and stir in the umami paste and olive oil. 2. Drain the pasta and refresh under cold running water. Stir into the tomato mixture to combine. Gently fold the tuna and rocket through the pasta salad and check and adjust the seasoning. Serve straight away.
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• 175g essential Waitrose Salted Butter, cut into pieces • 150g golden syrup • 2 eating apples e.g. essential Waitrose Cox Apples • 1 tbsp Waitrose Cooks’ Ingredients Ground Ginger • 125g essential Waitrose Sultanas • 250g essential Waitrose Porridge Oats Method: 1. Preheat the oven to 180°C, gas mark 4 2. Line a 25x20cm tin with baking parchment, pushing the
Carrots and essential Waitrose hummus Waitrose World Deli Sweet Potato Falafels Biscuits & cheese Waitrose 5 Seeds and Berry Bars Mini mozzarella balls with cherry tomatoes Mixed Dried Fruits – for example Waitrose Dried Mango
paper into the corners and up the sides. 3. Put the butter and syrup in a medium saucepan and heat until the butter has melted. Peel the apples and grate the flesh directly into the pan, working around the core. Add the ginger, sultanas and oats and mix well. 4. Turn into the tin and pack down in an even layer with the back of a spoon. Bake for 30-35 minutes until golden. The flapjack will still be very soft. Leave to cool in the tin before cutting into squares.
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