Some things are meant to be

A good friend of mine, who follows the blog, mentioned she'd recommended it to a good friend of hers who loved it – keep up!

Fast forward a couple of months I'm at a charity concert with another friend who is with a friend of hers. During the interval we are chatting and I was introduced properly to M – my friend's friend. Guess what – turns out that it's the same person in the first sentence. A lovely lady who was very complimentary.

If you aren't thoroughly confused by now I'd be amazed!

Moving on, M came to class and enjoyed herself, here's what she wrote afterwards :

“... getting back to you as promised. The other week I cooked a Mushroom

and Stilton starter for Sally and Stephen and Sally commented that

I was skipping that course, I don't like cooked mushrooms only fresh

says I. I then arrive at class to be presented with Mushroom

Tartines … how would I describe it … lip smackingly good!!!!

I couldn't think of anything else for the next couple of

days and one of the chaps at work said that was a really

good description and I've made it twice since

I enjoyed The Ivy Fishcake recipe and will try that

soon, loving hearing the background of it and class is an

education in more ways than one

The Hazelnut Hodgepodge I'm doing this evening when

we have a friend round for dinner, so you can see, it's not

just a lovely evening with a glass of wine with the “Loose

Ladies” as Stephens calls us, it's putting it into practice and

spreading the word about the blog...forget about radio spots

you should have a TV Series called … FRIDGED … love that

expression

Sorry if I've prattled on a bit but I feel that when you have

a good experience you should express your feelings and

politely when you haven't.

Love, M xx”

Absolutely some things are meant to be. I cannot tell you how wonderful it was to receive M's email. I love what I do but it's fantastic to read that other people love it too.

Class Report

It's that time again!

The menu for class was :

Pizza Puffs

A Tickle Tray

Lemon and Blueberry Hodgepodge

My mission is to make sure that my Students are inspired enough to want to go home and try a recipe for themselves.

I thought you'd be interested to hear what they had to say :

“Starter, one of the best. Main course, can't

wait to try for alfresco dining. Pudding – wow. Fab evening.”

“As per usual superb food … makes it look so easy. Starter

really tasty, main course definitely one for a party

and the dessert was beautiful.”

“Starter – so tasty – looks easy – hope so! Main

course as well as being delicious also looks like a

work of art. Dessert soooo gorgeous!!!”

“Pizza puffs easy for canapés or with rocket served

as a starter. Main delicious - who needs a BBQ when

you can eat this! Pud – to die for - one of the best - a perfect combination.”

It's important to me that you have this feedback – it confirms that the recipes on the blog are not “pie in the sky” they are real, tried and tested and do exactly what they say on the cake tin.

I'm very sorry for the awful puns. I will try and improve.

Crackers anyone?

There are so many options – here goes.

Are you a rice cake fan or do you think of them as a lightweight frisbee not fit for anything? For the most part I'd agree but I do like the version that contains yeast extract – I realise it's the “M” word but it has got to be said!

There are lots of rice cakes out there – some definitely better quality than others. My favourite is “Kallo” - they may be more expensive than some but I work on the basis that you get, in the main, what you pay for.

A rice cake with yeast extract, spread with the smoked mackerel paté – I reckon that took about 20 seconds to prepare.

Rice cakes not your thing – ever tried rice crackers – aka rice thins? A more delicate, refined cracker – rice cakes have this knack of crumbling into 60 pieces - I exaggerate I know but that's what it feels like when you lose control and it goes everywhere – stuck to your nose, on the front of your new shirt and finally in your lap which looks so wonderful when you've had to wipe down leaving the biggest and most embarrassing damp patch you've ever seen!

I'd recommend you try Ricesnax Rice Thins, available from your usual on-line grocer! You can choose between sweet chilli, sour cream & onion or salt & vinegar. An absolute must for your store cupboard. Suitable for vegetarians and gluten free too – sounds to good to be true, but no, they're delicious and I always have a supply in my pantry.

Here's a photo of the sour cream and salt & vinegar versions :

If the rice cakes and the crackers don't make the grade, you could always try mini wholemeal pitta breads, toasted and split, spread with the paté and add salad of your choice.

Just before I go, another alternative is to fold the paté through cooked pasta. Serve hot or cold with any veggies that take your fancy.

I think I'd consider most boxes ticked!

A perfect combination

I have my own weekly routine as far as lunches go. I like to try and stay healthy and I've learnt that the more you prep ahead the less likely you are to over indulge when you are ravenous – you know exactly what I mean - raid the fridge or the cupboard and demolish a whole packet of biscuits like a termite on a mission. Lunch has to be quick and easy - not only to prepare but to assemble. I need to be able to pull a box from the fridge and never give myself time to think.

I know that I've mentioned the following recipe previously on the blog – it does no harm to refresh your memory or, if you're new to the blog, you may not have come across it.

I can't say I'm a lover of what I call “fishy” fish - those that are good for us are “fishy” - you know what I mean - that strong “in your face” smell. If I can disguise it, as in the following recipe with the smoked mackerel, so much the better.

Smoked Mackerel Paté

250g smoked mackerel

250g plain quark

glug of lemon juice

2 tsps creamed horseradish

black pepper

Skin the mackerel, break it up into small pieces and put in a food processor. Add the quark and blitz together, add the lemon juice, creamed horseradish and black pepper then blitz again. You can gauge the consistency of the paté to your personal taste.

Here's the boring bit – for those who aren't aware – quark is a soft cheese made from skimmed milk – not appetising on its own but great as a low fat product to include in a paté. These days you can buy flavoured versions of quark – if you're interested, check out tomato and basil, garlic & herb or vanilla for desserts.

Want some ideas for additional ingredients to fold into your paté – hang on to your hat :

Finely chopped capers

Finely chopped cornichons

Finely chopped sweet onion

Fresh chives, finely chopped

A sprinkle of chopped flat leaf parsley to serve

Just in case you think you'll be beyond bored with the same lunch for a few days – oh ye of little faith – read on!

Post script on the pizza puffs …

… and photos too, as promised.

Here's a step by steps guide to the puffs :

I have three pieces of good news – in the unlikely event that you have any left over you can freeze them.

If you have any left over you can wrap and fridge and then reheat the following day – 10 minutes in a hot oven will do it.

You can make these ahead, cool and then wrap in foil and freeze. You can bake them straight from the freezer – use a preheated baking sheet and bake for 15 minutes – they puff up.

I have road tested all of the above and all I can say is that I'll definitely be repeating it!

Win, win and win.

When a plan comes together

Recently in “The end product!” after road testing the new piece of chocolate melting kit I mentioned having a shot at what we used to call “petit fours” they could be used with a dessert or, as they were originally served, a sweet hit with an after dinner coffee and/or liqueur – very 1970s.

Here's an example :

For me, the success of a recipe is in its versatility – kids love this – a welcome change from the coffee version. I suppose it doesn't go down too well with the tiramisu purists but who cares – surely the whole point is to give people food that you know they are going to love.

That's my excuse and I'm sticking to it!

A Tiddy Tiramisu

For the tiddy version (i.e. individual or small) here's chapter and verse and photos too.

The glasses I used have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep. The tiddy benefits from being made ahead – time to soak up all that lovely lemon syrup – and the alcohol too if you are indulging in a grown-up version.

In the following photo you'll see sliced Madeira cake, along with the glass I used and the cutter too – the size is 4cms in diameter and the cake should be 1cm slices approximately :

In the next photo, you'll see that the tiddy is given height using a circle of cake at the bottom and then circles of cake lining the glass - the filling in the centre and topped with another circle of cake. Add a teaspoon of lemon curd to the cake top and then sprinkle with the chocolate – the curd “glues” the chocolate in place.

Cling film loosely over the top and then fridge.

You cannot fail with this dessert – unless of course you don't like lemon!

The trials and tribulations of tiramisu

Here's the thing – lots of people like trifle, lots of people dislike coffee – even if you like coffee chances are you don't like coffee flavoured desserts – it's not high up on the favourite flavour list of kids either.

If you like the idea of tiramisu but not the coffee, here's an alternative that I hope will appeal – especially to the kids.

I've mentioned this recipe way back on the blog but thought it worth repeating – especially since we're getting into summer now and a recipe for a light dessert will be very useful. In addition to which, this is easy. You can dress it up for a supper or dinner party dessert in individual glasses, or make one large version for a party pud.

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional)

20 sponge fingers or Madeira cake * see note

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

2 x Cadbury's Flake for decoration

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd :

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

For the kids, bash a Flake in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” bash a chocolate disc to decorate instead. Check out “Here goes nothing” and “Not a bad effort” if you'd like the recipe for the discs.

Cling film and fridge until you're ready to serve.

*Cake note :

You could bake your own Madeira case if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why note use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side. You could use a lemon drizzle cake instead of the Madeira.

The “tiddy” (individual) version is coming next!

Here it is again

At Easter time I mentioned “perfect products” and in particular the puff pastry sheet.

Hence, here it is again.

This is another variation of mine, on a theme of Stromboli, but using the sheet.

Pizza Puffs

1 x 375g puff pastry sheet, defrosted

1 sweet onion, medium size, finely diced

100g mature cheddar cheese, grated

1 tsp Dijon mustard

3 tbsp tomato paste

1 egg, beaten

Generous pinch of oregano or garlic Italian seasoning

Preheat oven 180fan/200c/Gas 6

Place a dampened J cloth on your work surface and then the pastry on top. Unroll the sheet, leaving it on the wrapping paper, lengthways in front of you.

Spread the mustard on the sheet, then the tomato paste. Sprinkle a layer of cheese, then the finely chopped sweet onion. The quicker you move, so as not to allow the pastry to warm, the better. Roll up the pastry tightly, so that it resembles a long sausage roll, you'll find that using the wrapping paper will help you control the roll, then chill in the fridge for at least 10 minutes. After chilling trim each end of the roll and then cut into 12 circles. Lie the circles flat on a non stick baking sheet (grease the sheet if not non stick) brush each circle with the beaten egg. Sprinkle with oregano.

Bake for 12/15 minutes.

You have choices – you can keep this recipe vegetarian or try adding 100g of smoked meat of your choice, i.e. salami, ham, pepperoni. You could add 120g of finely chopped chestnut mushrooms and/or baby spinach leaves. Try mixing the cheese – 50g mature cheddar and 50g Parmesan - it works really well.

Photos on their way!

After the event

I promised I'd report back on the card night – the bad news is the girls lost – bring on the re-match - grrr!

The good news is that my tray bake was a great success!

Here are the photos :

I know that in the previous blog I suggested using any leftovers in a wrap for lunch. However my friend is “confined to barracks” as they say, recovering from an operation so the following day I went to visit – a visitor who brings supper is always welcome!

Later I received a lovely message saying, “delicious” and “yum” with a recipe request – my work here is done.

Since this is my recipe I feel it only right that it should have a name, so the ordinary tray bake is now called “A Tickle Tray” - just because it tickles your taste-buds – so much more inviting than “tray bake”.

An adaptable friend

Who'd have thought that a tin of corned beef could be so adaptable – an ordinary, boring store cupboard ingredient.

Here are the photos showing its transformation!

Try to resist the pasties until they've had a chance to cool.

Here's the hash :

Happy brunch, lunch or supper!

Comfort food again!

It occurs to me that I should include a favourite and an alternative for those who like their meat. Here's another pasty variation - again tried and tested.

Spicy corned beef, potato and onion pasty

3 medium jacket potatoes – baked, cooled, peeled and cubed

and set aside in large mixing bowl

1 medium onion, finely chopped

1 tbsp rapeseed oil

1 garlic clove finely chopped (or 1 tsp of garlic paste)

1 tsp each ground cumin, coriander and curry

powder (strength to suit your personal taste)

salt and black pepper

1 x 340g tin corned beef – *see below

2 puff pastry sheets – **see below

1 egg, beaten

Corned beef

*Tip time – make sure that your tin of corned beef has been placed in the fridge before use. It will not be a pretty sight if you use it straight from your store cupboard or pantry.

Divide your corned beef into 5 thick slices – approximately 1.5cms each. Cut each slice into 4 and then into 4 again – a total of 16 cubes per slice.

Each pastry sheet, unrolled, measures approximately 38cms. Keeping the pastry on its paper wrapping, cut the sheet in half - 19cms approximately. Each half measures 22cms approximately – divide each half into quarters measuring 11cms each.

Using a medium sized frying pan fry the onion and garlic gently for 2/3 minutes. Add the cumin, coriander and curry powder and continue to fry so that the spices release their flavour.

Season the cubed potatoes with salt and black pepper, add the onions, garlic and spices and then add the corned beef cubes, mix together gently.

Pre-heat oven 200c/180fan/Gas 6

Egg wash the edges of the pastry pieces. Place a heaped tablespoon of mixture towards the left side of each piece of pastry then fold over and press edges down gently to seal and complete the pasty. Brush with beaten egg.

Bake for 25 minutes.

**The recipe gives you 8 pasties, hence 2 puff pastry sheets. You could use 1 sheet – 4 pasties and use the remaining mixture as a corned beef hash – posh it up – use a ring to serve the hash and top with an egg – cooked however you prefer, poached is perfect but fried if that's your bag!

I do love a flexible recipe – photos coming next.

Travels with my friend – Part 4

To complete the picture, I should add that there are the usual bits and pieces – Intros of various breads and antipasti but in an understated way – keeping it short and definitely appetising.

There are steaks and salads and a selection of sides too.

There are many gluten free choices and if there's nothing that takes your fancy speak up, if there's a dish that you like the look of but isn't gluten free they'll try and change it for you so it is.

The staff are lovely – attentive without sitting on your shoulder, if you know what I mean.

I couldn't finish these travels without a couple of photos to back up my mouth, as it were, so here they are :

Grilled Baby Goats Cheese et al

Twice Baked Red Leicester & Chive Soufflé

I should have said at the outset – this menu tempts you to try dishes with ingredients you wouldn't ordinarily choose. A case in point – the dreaded piccalilli which is part of the soufflé – this is up there on my food hate list with sago. This condiment conjures up a vision, usually at Christmas time, of this bright yellow jar with huge lumps of stuff – I discovered later it was mixed vegetables – smothered in a strong mustard dressing, if you can call it that – ugh!

This piccalilli with the soufflé was delicious – I'm a changed woman!

Value for money? The best I've had in a long time.

Would I go back? In a heartbeat.

Ascoughs Bistro – telephone 01858 466966

ascoughsbistro@aol.com

Travels with my friend – Part 3

Please don't be alarmed – there will not be 50 parts to this trip!

Our lunch is at Ascoughs – a bistro located at 24-26 St. Mary's Road, Market Harborough LE16 7DU.

The lunch menu is priced at two courses for £12 and three for £16. In this day and age I'd call that better than good value – I can hear you saying “that's fine if the food is good” and of course you'd be right.

I'm not going to give you the whole menu – just a couple of options from the starter, main and dessert :

Starters

King scallops, English Asparagus, Pesto, Pine Kernels,

Endive, Parmesan, Parma Ham Shards

Grilled Baby Goats Cheese, Peppadew Peppers, Sauce Romesco,

Toasted Almonds, Olive Tapenade

Mains

Breast of Chicken, Goats Cheese, Stem Broccoli,

Charred Gem, Olive, Sauce Paloise

Twice Baked Red Leicester & Chive Soufflé,

Pickled Vegetables, Piccalilli, Pea Shoot and Baby Leaf Salad

Desserts

Dark Chocolate Mousse, Salted Caramel Bon Bons,

Praline Macaron, Peanut Butter Fudge

Warm Scotch Pancakes, Fig Jam, Sultana Emulsion,

Rum & Raisin Ice Cream

It makes you want to loosen your belt just reading it.

Part 4 is the last of these travels, I promise!

Travels with my friend … Part 2

Don't panic – I'm not going to drone on ad nauseam listing every shop in Market Harborough, there's only one more recommendation and again, for those of us who have a love of all things food related.

I should prefix this piece with a warning - you'll have to be strong for the next port of call. The Kitchen Range Cookshop is a veritable Aladdin's Cave. I know we live in an age where everything can be acquired online – that's fine if you're in a hurry and you need whatever it now but, every now and again, it's wonderful to mooch. The Cookshop is not huge – it's on two floors but every single centimetre is full of kit that you can't possibly live without – hence the warning. I have a routine – sad I know – I walk round the shop studying everything it has to offer, then repeat. My theory is you want everything at first glance, on second glance you hope reason has kicked in and you're in less danger of maxing out your credit card!

The other reason is that I have a list of “bits” that I try and commit to paper but generally forget – the “first glance” tour almost always triggers that list – I am therefore pleased to report that this wonderful shop had four items – here they are :

A kitchen is not complete without a couple of butter pots. Fish bone tweezers are an absolute must. The skewers are to spear my jacket potatoes ready for baking and last, but by no means least – tongs. The tongs are not for “cheffing”, they are really useful if, like me, you sometimes suffer with “creaking hands” and want to decorate or garnish dishes. If you buy tongs used in sugarcraft they are smaller and much easier to control.

Total cost of my continuing indulgences - £14.40 – bargain.

This shop is not expensive for some things – you can spend a fortune if you want to – hence my advice – do a circuit or two before you make your choices!

The Kitchen Range Cookshop, 5 Church Street, Market Harborough LE16 7AA www.kitchenrangecookshop.com

Travels with my friend … Part 1

… and a belated birthday present.

When you get to a certain age you run out of ideas for gifts, there are only so many ornaments, soaps on a rope and bubble baths you can get away with!

My friend and I take each other out for a spot of retail therapy and then lunch. Each chooses the location and the ultimate lunch destination.

Welcome to Market Harborough!

For those not aware, Market Harborough is a market town in Leicestershire, actually on the border of both Northamptonshire and Leicestershire. Its magic, for both of us, is that it has real shops, not the usual run of the mill high street.

There are two “must visit” places on the list and first up is Bagel & Griff – this shop has

has a fantastic array of all things beautiful for eating and drinking, textiles, storage, pictures and a selection of cards et al that you won't have seen before. If you need a gift for someone who has everything, then this is the emporium for you. I will resist the urge to waffle, I'll just show you a photograph of one of my indulgences :

They are so tactile – my justification for this purchase is, like it says on the box, “use for cold cuts or as cutlery in your picnic basket”. It's the time of year for alfresco eating and I hate plastic cutlery!

I rest my case and highly recommend a visit.

P.s. Bagel & Griff, 6/7 Church Square, Market Harborough, LE16 7NB www.bagelandgriff.com

Seasonal, freeze and borrow!

The only trouble with seasonal fruit and vegetables – particularly if you grow your own - is that you finish up with more than you can use.

Taking rhubarb as an example – I'm lucky that a friend grows it and, in turn, I roast it!

Roasted Rhubarb

Serves 4

550g rhubarb

85g golden caster sugar

Pre-heat your oven 200c/180fan/Gas 6.

Rinse the rhubarb and shake off excess water. Trim the ends and cut the rhubarb into little pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss it then shuffle the rhubarb so it remains in a single layer.

Cover with foil and roast for 15 minutes. Remove the foil – the sugar should have dissolved so give everything a shake and roast for another 5 minutes or until tender and the juices are syrupy. Test with a sharp knife, the rhubarb should feel tender, not mushy and kept its shape.

Freeze your roasted rhubarb in containers suitable for two servings. As I'm fond of saying it's easy to pull out more if you need it than waste all your hard work.

If you're serving as a dessert – crumble wins every time. Here's where I recommend “borrowing” a crumble topping recipe I first came across in Nigella's “How to be a Domestic Goddess” - by the way – that tome is 17 years old! The crumble topping is part of Plum and Pecan Crumble p.128.

Crumble topping

Serve 6 with 1kg of rhubarb

150g cold unsalted butter, diced

250g self raising flour

150g demerara sugar

200g pecans, some chopped finely others

left larger or whole

Rub the butter into the flour – you can use a mixer with a flat paddle but your fingers are better. You want texture to the crumb – a clump here and there – not fine. It used to be called “the rubbing in method” - use your thumb and the first two or three fingers to work the butter into the flour. Add the sugar and nuts and it's ready to use.

As English strawberries come into season try a combination of rhubarb and strawberry.

I freeze the crumble mix in bags so it's convenient to pull out whenever you need it – I just love my treasure chest – freezer!

P.s. On a savoury note if you're serving a main course of roast pork, try roasted rhubarb as a condiment – the richness of the pork with the sharpness works wonders.

It could be pizza!

As we know a pizza uses layers of ingredients. This is a “pizza” without the bread base and using a square – or round if you prefer – casserole or, in my case, a foil tray – measuring 30x25x6 cms.

Using the recipe mentioned in “Friday night is card night” as a template, build different layers.

Begin with a base layer of chicken, then the chorizo et al then repeat until you've used all the ingredients and bake in the same way. Nestling the bunches of tomatoes and garnishing with the Panko crumbs and Parmesan.

Healthier than a deep pan – most definitely – you can still serve bread of your choice on the side.

Any leftovers?

… it could be a wrap

In the event that there are any leftovers – fill a wrap for lunch …

... you might want to refine the size of the leftovers so that you don't cover the rest of your colleagues at the office when you take a bite.

As is always the case it will be even more delicious the following day – lunch envy – tee hee!

It could be a tray bake!

On the night :

Grease your baking tray.

Pre-heat your oven 180fan/200c/Gas 6.

Using a large frying pan stir fry the chorizo, onions and peppers on a medium heat for 2/3 minutes, add the stock and then add the potatoes – set aside. Your stock needs to be melted gently in the same pan – it forms a jelly when it has set.

Scatter the chicken onto the tray and then the chorizo, onions, peppers and potatoes over the top. Cover evenly with the stock. Nestle the bunches of tomatoes on the top and scatter the black olives. Season with salt and black pepper and sprinkle with Panko and Parmesan.

Bake in the oven for 20 minutes.

Serve straight to the table – make sure you have a heat proof surface and non slip proof mats to stop the tray moving around.

Serve with any good fresh bread of your choice – Italian would make the most sense with the bowls of balsamic vinegar and extra virgin olive oil mixed together for extra dipping.

You'll notice that I've not mentioned additional garlic or herbs in the recipe – they are already there – in the slow cooked chicken and therefore in the strained stock but if you'd like to add more of either, go for it – I'd use garlic paste and either oregano or garlic Italian seasoning.

I love pulling ingredients out of the fridge, ready to assemble and go – in addition to which minimal fuss, maximum flavour and one tray to actually wash up – the remaining dishes are for the magic box – gets my vote every time!

Friday night is card night …

… no money changes hands I hasten to add – just the joy of beating the boys!

I want to serve a supper that takes minutes on the night so some cooking ahead is required but nothing too ambitious.

This may seem a tad long winded but I assure you it's not – 10 minutes here, 10 minutes there to suit you and then assembly and 20 minutes in the oven on the night.

What to call this dish – it could be a tray bake, it could be a pizza or it could be a wrap!

You'll need a large baking tray which will be greased with either rapeseed or olive oil – measuring 43x31 cms.

Serves 4-6 depending on size of appetites

For the tray bake

1 slow cooked chicken – 1.5kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

When the chicken has cooled remove from the slow cooker. Strip the chicken into large ish pieces, bag and fridge. Strain the stock, jug and fridge. I would suggest that you cook the chicken the day before you need it so that you can strip and strain. If you are slow cooking ahead then freeze the chicken and the stock. Remove from the freezer the day before you want to use and defrost in the fridge.

1kg cooked Charlotte potatoes, peeled and cut

into large dice – prep ahead then bag and fridge

250g diced chorizo – I buy it ready diced

2 medium red onions, sliced – prep, bag and fridge

mixed sweet peppers, de-seeded and sliced -

prep, bag and fridge – you can buy a punnet of

sweet mini peppers (190g) from Tesco at £1.25 -

orange, yellow and red

6 cherry tomatoes – or small bunches x however

many servings required

50g black olives, pitted and sliced – optional

easy to obtain in jars

100g each of Panko breadcrumbs and grated Parmesan cheese to

garnish

salt and black pepper

Bread of your choice to serve, with bowls of

balsamic vinegar and extra virgin olive oil for extra dipping

Not a massive amount of prep – bits and pieces you can do a day or two in advance that can be fridged ready for the night.

Scene set, read on – oh, wish me luck!