Food & Drink

Me Come Dine With Crispy grilled feta with saucy

butter beans

Prep:2 mins Cook:18 mins Serves: 4

Stuck in a food rut? Grab a can of butter beans, some feta and passata to make this super-speedy and super-tasty supper. Full of goodness, it’s healthy too.

Ingredients

• 500ml passata • 2 x 400g cans butter beans , drained and rinsed • 2 garlic cloves , crushed • 1 tsp dried oregano , plus a pinch • 200g spinach • 2 roasted red peppers , sliced • 1⁄2 lemon , zested and juiced • 100g block of feta , cut into chunks • 1⁄2 tsp olive oil • 4 small pittas

Method STEP 1

Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.

STEP 2

Heat the grill to high. Scatter the feta over the sauce, so it’s still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.

STEP 3

Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.

Chocolate hazelnut ice cream cheesecake

Prep:1 5 mins plus overnight freezing, no cook Serves: 12

No one will guess that this easy, rich and creamy no-cook, makeahead cheesecake uses only 4 ingredients - ideal for a dinner party.

Ingredients

• 200g honey nut corn akes • 2 x 400g jars chocolate hazelnut spread • 2 x 180g tubs full-fat cream cheese • 1 tbsp roasted and chopped hazelnuts

Method STEP 1

Put the corn akes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the corn akes. Press the mix into the base of a 23cm springform tin.

STEP 2 In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the corn ake base, wrap tightly in cling lm and freeze overnight.

STEP 3 Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

Mocktail recipes

Our best ever mocktail recipes for every occasion and season, including non-alcoholic punch, mulled drinks, spritzers, cordials, lemonades and coolers Virgin piña colada

For an alcohol-free party option, try our spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk.

Ingredients • 150ml pineapple juice • 50ml coconut milk • 25ml lime juice • ice • cherry, to garnish

For the mock rum syrup • 100g dark brown muscovado sugar • 1 pineapple , a few strips of skin, plus leaves to garnish • 5 black peppercorns • 5 cloves • 1 cinnamon stick

Method STEP 1

To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn o the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.

STEP 2

Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

Negroni mocktail

Make an alcohol-free version of the classic negroni cocktail, with grape juice and a syrup made from grapefruit, coriander and cardamon pods.

Make the most of those gooseberries you’ve been growing and turn them into gooseberry gin. Drink neat, with tonic, or mix with sparkling water and mint.

Ingredients For the syrup base • ½ grapefruit (approx 125g) • 1 slice orange • 125g caster sugar • 3 cardamom pods , lightly crushed • pinch coriander seeds • few drops red food colouring

For the cocktail

• ice • 25ml white grape juice • 1 slice orange (optional)

Method STEP 1

Chop the grapefruit into small chunks and put them into a saucepan along with the orange slice, sugar, 125ml water, the cardamom pods and coriander seeds. Heat the mixture until simmering and cook for around 5 mins, crushing the fruit pieces with the back of a wooden spoon as it starts to soften to release the juices. Once the fruit has softened and the white pith has faded, take it o the heat and leave to cool. If you like you can add a splash of red food colouring to the syrup at this point.

STEP 2

Once the syrup mixture has cooled, strain it and discard the spices and fruit pieces. Fill a tumbler with ice and pour in 25ml of the syrup, the grape juice and 25ml cold water. Stir gently until the outside of the tumbler feels cold, then garnish with a slice of orange, if you like