Spicy Wedges

Spicy Wedges
Serves 2

Points per serving 2½
Core recipe

2 medium Jacket Potatoes
1 Cal spray oil
Salt, Pepper
Cajun Spice

Cut the potatoes in half (length ways) and then cut into wedges.

Boil for 10 minutes.

After boiling drain in a colander.

Whilst still in colander add 5/6 squirts of the spray oil.

Sprinkle with salt & pepper.

Add the Cajun Spices and give them a good shake!

Transfer to a baking tray and put into the oven for 30 minutes at 175 - 200 degrees or until they turn a medium brown colour.

Beetroot chips

Beetroot chips

Cook beetroot in hot water then put in cold water to remove skins(ia m sure you could use ready made beetroot)

Cut pickled beetroot into wedges and add to frying pan with olive oil i would use frylite then add cumin seeds and balsamic vinegar and put in oven for 15 mins they look gorge and no points if you use frylite

Baked, Mashed Sweet Potatoes with Pineapple

Baked, Mashed Sweet Potatoes with Pineapple

Serves 8

Points plan 2 pts per serving
Core recipe

4 large sweet potato(es), washed and dried
15 1/4 oz canned pineapple, packed in juice, crushed, drained

Preheat oven to 400ºF.

Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes.

Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.

Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes.

Au Gratin Potatoes

Au Gratin Potatoes

Serves 8

3½ pts per serving

1 tablespoon butter 

1 medium onion(s), thinly sliced 

2 level tbsp flour 

500 ml skimmed milk 

1000 g potato(es), thinly sliced 

125 g half-fat cheddar cheese, grated 

1 tsp salt 

1/4 tsp pepper

	Preheat oven to Gas Mark 5/190°C/375°F.
	Melt butter in a large casserole dish over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes; stir to mix. Bring to the boil. Stir in ¾ of cheese, salt and pepper.
	Level out surface. Transfer to oven and bake for 1 hour, uncovered. Cover and bake until potatoes are tender when tested with a fork, about 20 minutes more.
	Preheat grill. Sprinkle remaining cheese over potatoes. Grill until the cheese is golden brown, about 1 to 2 minutes. Cool for 5 minutes before slicing into 8 pieces

Pea puree

Pea puree

Core recipe

Serves 2

1 leek, finely chopped
2 tsp olive oil
300g of frozen peas
mint leaves, finely chopped

Heat the oil and sauté the leek until well cooked. Add the peas to the cooked leek with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand-blender or liquidiser.

Spiced Tunisian Vegetables

Spiced Tunisian Vegetables

Core recipe

Full-flavoured spicy, stewy mass of purple onions, sweet peppers, tomatoes and garlic. Serve with warmed Turkish bread (pointed), or with a pile of sausages (pointed) or grilled chicken.

Feeds 4

2 onions, peeled and sliced

2 red peppers

4 tomatoes

6 sprigs thyme

3 garlic cloves, smashed

2 tbsp extra virgin olive oil

sea salt and pepper

1 tsp caraway seeds

half tsp paprika

half tsp cayenne pepper

handful of parsley leaves

Heat the oven to 190C/Gas 5. Peel the onions and slice thickly. Cut the peppers lengthwise into thick strips, discarding seeds and central core. Cut the tomatoes in to halves or quarters.

Jumble the onions, peppers, tomatoes, thyme sprigs and garlic in a baking tin, drizzle with the olive oil, and toss lightly. Bake for 30 minutes or until the vegetables have softened and cooked.

Scatter with sea salt, pepper, caraway seeds, paprika and cayenne, add a little extra olive oil and toss well with a couple of wooden spoons until the vegetables collapse into a mushy heap.

Serve hot or warm, scattered with parsley leaves. Serve with Turkish bread, oven-warmed or lightly grilled.

Tumbet

Tumbet

Core recipe

Serves 4

400 g all-purpose potatoes

400 g aubergines

2 sweet red peppers

1 tbsp olive oil

sea salt

freshly round black pepper

Sauce:

400 g canned tomatoes, chopped

3 sprigs oregano or 1 tsp dried oregano

3 garlic cloves, finely sliced

1 tbsp olive oil

To make the sauce, combine the tomatoes, oregano, garlic and olive oil with sea salt and pepper in a saucepan, and simmer, covered, for 20 minutes.

Heat the oven to 180C/350/Gas 4.

Peel the potatoes and finely slice. Finely slice the aubergine. Cut the sweet peppers into long thin fingers.

Heat the olive oil in a small fry pan, and gently fry the potato slices - one layer at a time - on both sides until golden.

Arrange the potatoes on the base of a one-litre baking dish and season with salt and pepper.

Fry the aubergine in a little extra oil until well-browned, and arrange on top of the potatoes and season with salt and pepper. Fry the sweet red peppers in the same oil (adding a little extra oil if necessary) and arrange on top of the aubergines. Spoon the tomato sauce over the top of the vegetables.

Bake for 20 minutes until bubbling hot. Serve warm or at room temperature, as a starter, a side dish, or as a main course for two.