Food & Drink

Me Come Dine With Roast puttanesca aubergines with

tomato rice & feta

Prep: 30 mins Cook: 1 hr and 40 mins Serves: 5

Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. You could also barbecue the aubergines, if you like.

Ingredients

• 3 tbsp olive oil (or use the oil from the sundried tomato jar, below) • 3 medium banana shallots or 1 small red onion, nely chopped • 300g easy-cook long-grain brown rice • 1 tbsp tomato purée • 2 garlic cloves, nely chopped • 5 sundried tomatoes in oil, drained and nely sliced • 400g can chopped tomatoes • 1 vegetable stock cube or 2 tsp vegetable bouillon powder • 3 large aubergines, halved lengthways • 1 tbsp nely chopped oregano, or use 1⁄2 tsp dried oregano • 3 tbsp capers, drained and rinsed • 100g black olives, pitted and chopped • 60g pine nuts, toasted • 30g basil, chopped, plus a few extra leaves to garnish • 200g feta, crumbled • 250g cherry tomatoes, quartered • 2 tbsp balsamic vinegar • extra virgin olive oil, for drizzling (optional) • green leafy salad, to serve (optional)

Method

STEP 1

Heat the oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a saucepan over a medium heat and cook the shallots with a pinch of salt for about 8 mins, stirring until softened. Add the rice and tomato purée, stirring to coat the rice in the oil for about 1 min. Tip the mixture into a medium baking dish, about 20 x 30cm, then add the garlic and sundried tomatoes.

STEP 2

Tip the chopped tomatoes and 500ml water into the pan, using some of the water to swill out the tomato can. Add the stock cube and return the pan to the heat, stirring to help dissolve the stock. Bring to the boil and carefully pour over the rice mixture in the baking dish. Cover tightly and bake for 1 hr 30 mins until all the liquid has been absorbed and the rice is golden at the edges.

STEP 3

Meanwhile, score the cut sides of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter the oregano over the aubergine esh and season. Lightly brush or rub with the remaining oil, pushing the seasoning into the cuts. Put the aubergines in a large baking dish or roasting tin, esh-side up. When the rice has been in the oven for 15 mins, put the aubergines on a lower shelf to bake for 45 mins, covered, then a further 30-35 mins, uncovered, until golden and soft. Remove both dishes from the oven, cover and set aside.

STEP 4

Combine the capers, olives, pine nuts and basil in a bowl. Stir half through the baked rice using a fork to u the rice up slightly. Add the feta and cherry tomatoes to the remaining mixture and season with black pepper. Spoon the rice onto a large serving platter and top with the aubergine halves. Spoon the feta mixture over the aubergines, drizzle with the balsamic vinegar and garnish with the extra basil leaves. Drizzle with a little extra virgin olive oil, if you like, and serve with a green leafy salad.

Giant couscous salad with charred veg & tangy pesto

Prep: 25 mins Cook: 50 mins Serves: 4

e beetroot here is rich in folate, iron, manganese and potassium and a chemical called betalain, which has antioxidant and anti-in ammatory properties. Beetroot is also rich in nitrates, which may help lower blood pressure and improve athletic performance.

Ingredients

•2-3 raw beetroot (320g), peeled and chopped •3 red onions (320g), cut into wedges •2 green or orange peppers, deseeded and cubed •1 tbsp olive oil •320g cherry tomatoes •200g wholewheat giant couscous

For the pesto •7g fresh coriander, roughly chopped •15g at-leaf parsley, roughly chopped •1 garlic clove •1 green chilli, deseeded •½ tsp cumin •1 tbsp apple cider vinegar •1 tbsp olive oil •40g pine nuts, lightly toasted

Method

peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.

STEP 2

Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.

STEP 3

Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you’re following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.

Bramble

Mix a classic bramble cocktail, essentially a gin sour spiked with an eye-catching shot of blackberry liqueur. We have three twists, too – ideal if you’re entertaining.

Ingredients

•50ml gin •25ml lemon juice •¾tbsp sugar syrup •ice cubes •crushed ice •¾tbsp crème de mure •1 lemon slice and a blackberry (if in season) to serve

Method

STEP 1

Shake the gin, lemon juice and sugar syrup in a cocktail shaker with a good handful of ice cubes then strain into a rocks glass full of crushed ice. Drizzle the crème de mure over the top so it ‘bleeds’ into the drink. Garnish with the lemon slice and blackberry, if using.

3 TWISTS Fresh fruit bramble is drink is one to make when the hedgerows are groaning with ripe fruit. Start by muddling 6 blackberries in a rocks glass. Add 50ml gin, 25ml lemon juice, 25ml sugar syrup and ll the glass two thirds full with crushed ice. Mix with a long-handled spoon. Top with more crushed ice, a garnish and paper straws.

Bramble royale Go glam with your bramble by adding a splash of champagne to the mix. Just make the drink as normal but reduce the amount of crushed ice by about a third to leave room for the zz. en top with 25-50ml of champagne, mix gently, add a bit more crushed ice, garnish and serve.

Peach sour e classic ‘sour’ formula that the bramble sticks to is easy to adapt by switching out the liqueur. Try 12.5ml of crème de peche instead of crème de mure – it might not look quite as eye-catching as the bloodshot bramble but it will taste just as delicious.