RHUBARB BELLINI Makes 6 GF DF (freeze purée only) Takes 15 mins, plus cooling Cost per serve £1·50 300g rhubarb, trimmed and cut into 2cm pieces, plus extra for ribbons 100g caster sugar 1 bottle prosecco, chilled
1 Put the rhubarb, caster sugar and 2 tbsp water in a saucepan and cook over a low heat, covered, for 3 minutes. Remove the lid, increase the heat slightly and cook for a further 5-8 minutes, until the rhubarb is softened. Allow to cool for 10 minutes. 2 Using a blender, purée the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed. 3 Just before serving, make the rhubarb ribbons. Using a swivel peeler, press the rhubarb onto a hard surface to flatten slightly, then hold down firmly and draw the peeler down the rhubarb. 4 To serve, divide the purée between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons. Each bellini contains
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P E P P E R E D M AC K E R E L , S P I N AC H A N D S P R I N G O N I O N TA R T L E T S Makes 6 Takes 40 mins, plus cooling Cost per serve 66p 3 sheets filo pastry, each sheet cut into 8 squares 40g butter, melted 1 tbsp olive oil 100g spring onions, trimmed and sliced 100g baby spinach 125g smoked mackerel fillets with crushed peppercorns, skinned and flaked 4 eggs 3 tbsp half-fat crème fraîche
For the final 10 minutes of baking, cover the tartlets with foil to stop them from browning too much.
butter and use to line 6 holes of a muffin tin, buttered side down. Repeat with the remaining filo squares, layering at a slight angle, so that each tartlet has 4 overlapping layers of pastry. Set aside. 2 In a frying pan, heat the oil and cook the onions, stirring often, for 3-5 minutes, until they turn golden. Add the spinach and cook for a further 3-4 minutes, until wilted. Remove from the heat and stir in the mackerel. Divide among the cases. 3 Whisk the eggs and crème fraîche until smooth. Pour into the cases over the mackerel and spinach mix. Bake in the oven for 20 minutes. Allow to cool in the tin for 10 minutes, then remove and cool on a wire rack for 15 minutes. Each tartlet contains Energy
1 Preheat the oven to gas 4, 180°C, fan 160°C. To make the pastry cases, brush 6 of the filo pastry squares with melted 48
545kJ 130kcal xx% 13
Fat
Saturates
18g 7g 26% 33%
Sugars
Salt
1g 2%
0·7g 12%
of the reference intake. See page 106. Carbohydrate 15g Protein 12g Fibre 1g
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Energy
Fat
Saturates
681kJ 162kcal 8%
0g 0%
0g 0%
Sugars
Salt
24g 0·0g 27% 0%
of the reference intake. See page 106. Carbohydrate 24g Protein <1g Fibre <1g