Me Dine Come With

Prep: 20 mins

Cook: 1 hr and 10 mins

Serves: 4

Entertain the easy way with this quick-to-prepare rustic one-potjust serve with crusty bread.

Ingredients

• 800g medium-size potatoes, skin on, thinly sliced

• 4 large tomatoes, thinly sliced

• 1 aubergine, thinly sliced

• 4 garlic cloves, chopped

• 3 tbsp oregano leaves, plus extra for sprinkling

• 85g pitted Kalamata olives, halved

• 5 tbsp olive oil, plus a drizzle

• 100g feta cheese, crumbled

• 4 lamb steaks

Method

STEP 1

Heat oven to 200C/180C fan/gas

6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.

STEP 2

Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

STEP 3

Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown).

Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins

Cappuccino cake

Prep:15 mins

Cook: 30 mins

Serves: 12 slices

If you’ve o ered to bake a treat for a stall or your local co ee morning then this cake stall classic is just the thing.

Ingredients

• 250g pack butter, softened

• 250g light soft brown sugar plus 2-3 tbsp

• 300g self-raising our

• 4 eggs, beaten

• 50g walnuts, toasted and nely chopped (a food processor is easiest), optional more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.

• 200ml very strong co ee (made fresh or with instant), cooled

For the frosting

• 500g tub mascarpone

• 2 tbsp light soft brown sugar

• cocoa powder or drinking chocolate to decorate

Method

STEP 1

Prep: 10 mins

Cook: 1 hr

Serves: 4

Make a batch of Mexicaninspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps.

Ingredients

• 2 tbsp sun ower oil

• 2 onions, sliced

• 4 boneless, skinless chicken thighs

• 3 garlic cloves, nely chopped

• 1 tbsp oregano

• 1 tsp cumin seeds

• 3 tbsp chipotle in adobo or 1 tsp chipotle paste

• 350g passata

• 1⁄2 chicken stock shot or cube

• 400g can black beans, drained but not rinsed

• 1⁄2 lime, juiced

• cooked rice or tortillas, coriander, feta, lime wedges and chopped red onion, to serve (optional)

Method STEP 1

Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened.

Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.

STEP 2

Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn o the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.

Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the co ee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

STEP 2

Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining co ee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.

STEP 3

While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining co ee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.