BANK HOLIDAY HEROES

Never be stuck for super-tasty inspiration this month with Jamie’s recipes that pack a flavour punch but go easy on your wallet

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May is one of my favourite months of the year. It’s perfect for relaxed family feasting, with two long weekends (plus a cheeky extra Bank Holiday this year thanks to King Charles!) and the temperature warm enough to eat outside. My brilliant, budget-friendly recipes will help you make the most of the fun times ahead: a brunch-time winner, creamy ricotta toasts; mini veg tortillas that are just waiting to be taken on a picnic; and an easy, hands-off traybake that will get everyone round the table. As Tesco’s good food ambassador, I love to inspire you guys to eat more healthily without compromising on taste or cost. And thanks to Better Baskets, it’s never been easier to do just that: my tortilla recipe on p79 has a low cost per serve, so you can eat well, even when times are tight. Plus, I’ll share great tips for using up your leftovers or swapping ingredients, so you can flex my recipes to suit you. Let’s get started!

CREAMY RICOTTA TOASTS WITH BROAD BEANS, ROASTED PEPPERS & FRESH BASIL

Serves 2

Takes 10 mins

Cost per serve £1.17

CLEVER SWAPS

You can use any spreadable cheese in place of the ricotta. Swap pesto for harissa, chipotle paste or sundried tomato paste. You can use olives, sundried tomatoes or any other veg you fancy – mix it up!

160g frozen broad beans or peas

2 jarred roasted red peppers

30g pack fresh basil

20g pecorino

1 lemon

125g ricotta

2 large slices sourdough or crusty bread

45g babyleaf salad olive oil

1 Cook the frozen beans in the microwave with a splash of water for 3-5 mins until cooked through, then drain and rinse under cold water. Meanwhile, finely slice the peppers, tearing through a few of the basil leaves.

2 Finely grate the pecorino and a little lemon zest into a food processor and squeeze in a little lemon juice. Add the ricotta, cooled beans and most of the basil leaves (reserving a few small leaves) and blitz until smooth. Season to perfection, tweaking with more lemon juice if you think it needs it.

3 Toast the sourdough, spread over the vibrant green ricotta, then top with the sliced peppers and a few small basil leaves. Serve with a crisp babyleaf salad on the side, dressed with lemon juice, oil and a pinch of black pepper. Each serving contains

JAMIE’S FOOD WASTE HACKS

• Double up the quantities for the ricotta mix to use up a whole tub of ricotta, then keep in the fridge for tomorrow’s lunch.

• Use up the rest of your red peppers in a frittata, or chopped through tomorrow’s salad.