+MEAT FREE
Make the most of the summer evenings
with no-fuss, feel good salads
To ard qrlpefru~ salad
Tart grapefruit complements the oily
trout and provides vitamin C too.
PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
SERVES 2
EASY/PREPARE AHEAD
fo1 th sala
250g (9oz) baby new potatoes
100g (4oz) green beans, trimmed
2 British trout fillets, skin on
50g (2oz) watercress
11arge pink grapefruit, peeled and
segmented
fo1 the dressing
1 small shallot, finely chopped
1tbsp red wine vinegar
2tbsp extra virgin olive oil
8 pitted Kalamata olives, roughly
chopped
'!4tsp sugar
1 In a saucepan. cover the potatoes with
lightly salted cold water. bring to the boil
and simmer for 15 minutes. Add the beans
for the final 3 minutes of cooking - both
vegetables should be tender.
2 Heat the grill to high and, on an oiled
baking sheet. lay the trout skin-side up.
Grill for 6 to 8 minutes until the skin looks
crispy and the fish feels firm. Remove the
skin and flake the fish into a large bowl
with the rest of the salad ingredients.
3 Mix the dressing ingredients together
in a bowl. season. then drizzle over the
salad to serve.
Per serving: 447 calories. 22g fat
(4g saturated). 30g carbohydrate
+CLEVER COOKING
If you have a whole cleaned trout,
rather than fillets, place some lemon
slices and fresh herbs in the cavity.
Grill until the skin is golden and
crispy (around 4 to 5 minutes each
side), then flake the fish into the
salad (as above recipe).
50 woman&home PASSIONATE ABOUT FOOD
Mozzarella with
Roast chicken salad with
ejc:;s ch1ves and croutons
The process of making sourdough breaks
down gluten, so it is easier to digest.
PREPARATION TIME: 30 MINUTES
COOKING TIME: 15 MINUTES
SERVES4
PJtl] EASY/PREPARE AHEAD
150g (Soz) sourdough bread, torn
into chunks
2tbsp olive oil
4eggs
4 Little Gem lettuces, torn
15g ('12oz) bunch chives, chopped
around 350-400g (12-14oz) cooked
chicken breast, sliced
for the dressing
2tbsp Dijon mustard
2tbsp white wine vinegar
1tsp caster sugar
5tbsp light olive oil
2tbsp finely chopped tarragon
1 Heat the oven to 200C, 180C fan, 400F,
gas 6. Toss the bread in the oil, season
and place in a roasting tray for 8 to 10
minutes unti l dark golden and crisp, but
still chewy on the inside.
2 Place the eggs in a pan. cover with
cold water and bring to a simmer. Cook
for 6 to 8 minutes. Drain, cool under
running water and shell.
3 Toss the Little Gems together with the
chives and the chicken. Make the dressing
by whisking the mustard. vinegar and sugar
together with a generous pinch of sea salt.
When well combined . drizzle the oil in
slowly, whisking constantly until you have
a thick emulsion . Stir the tarragon through
and check the seasoning.
4 When the croutons are cooked. toss
them through the salad, then slice the
eggs into quarters and add. Drizzle with
the dressing and serve.
Per serving: 496 calories. 30g fat
(6g saturated). 19g carbohydrate
ct"J1Ii dnd rocket
The creaminess of the mozzarella is
offset by the heat of vitam in-C rich chilli.
PREPARATION TIME: 5 MINUTES
SERVES 4
PJ EASY
2tbsp extra virgin olive oil
1tsp runny honey or sugar
zest and juice '12 lemon
1 fresh red chilli, deseeded and chopped
500g (11b 2oz) buffalo mozzarella
50g (2oz) wild rocket leaves
1 For the dressing, whisk together the olive
oil, honey and lemon zest and juice. Stir in
the chilli then set aside.
2 When ready to serve, drain and tear the
mozzarella into large pieces and arrange
on a serving platter. Scatter with the rocket
leaves and drizzle with the dressing.
Per serving: 378 calories. 31g fat
(18g saturated). 2g carbohydrate
Truffle chips
'~' 1th Pa mesan
Roasting, rather than frying chips, means
you can use less oil to cook them.
PREPARATION TIME: 10 MINUTES
COOKING TIME: 20 MINUTES
SERVES 4
PJ~ EASY/PREPARE AHEAD
1kg (21b 4oz) Desiree potatoes, peeled
2tbsp truffle-infused extra virgin olive oil
2tbsp olive oil
20g (3f4oz) Parmesan, finely grated, plus
extra shavings to serve
1 Heat the oven to 250C, 230C fan. 500F,
gas 9. Cut the potatoes into 1cm (Y2in) chips.
Blanch in boiling water for 3 minutes. drain,
then pat dry with kitchen towel.
2 Transfer to a large roasting tin, keeping
them in a single layer. Drizzle with the oils,
toss together and sprinkle with the
Parmesan and a little salt.
3 Bake for 15 to 20 minutes. turning
occasionally, until crisp and cooked
through. Top with the Parmesan shavings.
Per serving: 307 calories. 13g fat
(2.5g saturated), 43g carbohydrate
 EAT LIGHTER

T 1la nd tarrago'l at
Ripe tomatoes are packed with vitamins Lentils have virtually no fat, fill you up 3tbsp roughly chopped parsley
and the antioxidant lycopene. and are good for heart health too. 100g (4oz) rocket leaves

PREPARATION TIME: 30 MINUTES,
PLUS CHILLING
COOKING TIME: 55 MINUTES
SERVES 8
P'JII EASY/PREPARE AHEAD
375g pack all-butter puff pastry
3tbsp olive oil
2 red onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
6 tarragon sprigs (about 10g/'!4oz)
35g (1'!4oz) Parmesan, grated
125g (4'!4oz) Somerset Brie, sliced
8 ripe tomatoes (about 300g/10oz),
each sliced into 4
good pinch sugar
PREPARATION TIME: 10 MINUTES
COOKING TIME: 20 MINUTES
SERVES 6
P'J[I] EASY/PREPARE AHEAD
2 x 400g cans green lentils
100m I (4fl oz) extra virgin olive oil
100g (4oz) pancetta, sliced
450g (11b) large flat mushrooms, sliced
2 garlic cloves, finely chopped
2tbsp red wine vinegar
Y2tsp sugar
8 tomatoes, roughly chopped
6 spring onions, finely sliced
1 Drain and rinse the lentils and place in a
large bowl. Heat 1tbsp of the oi l in a frying
pan and cook the pancetta until crisp and
golden . Add the mushrooms to the pan,
along with the garl ic, and fry for 5 minutes
until soft, then add to the lentils.
2 Keeping the pan over a low heat, pour
in the vinegar, add the sugar and stir until
dissolved. Add the rest of the olive oil and
the tomatoes and warm through. Add to
the lenti ls and toss to coat.
3 Gently fold through the spring onions,
parsley and rocket before serving.
Per serving: 290 calories, 18g fat
(3.5g saturated), 20g carbohydrate

1 Roll out the pastry on a lightly floured

surface to a 30.5cm (12in) square. Place on
a baking sheet. Score a 1cm (V2in) border
+ On the table in 30 minutes
around the edge. Chill for 30 minutes.
2 Heat 2tbsp of the olive oil over a low
heat. Add the onions, garlic and leaves
from 3 of the tarragon sprigs. Cook for 15
minutes, until softened. Leave to cool.
3 Heat the oven to 220C, 200C fan, 425F,
gas 7. Sprinkle the Parmesan over the
pastry, spread over the onions and place
the Brie slices on top, then add the leaves
from the rest of the tarragon. Season well
and arrange the tomato slices on top,
overlapping them slightly. Sprinkle over
the sugar and drizzle with some olive oil.
4 Bake below the centre of the oven for
35 minutes. Drizzle with a little more oil
and add extra tarragon, if you like. Enjoy
the tart warm or cold with a green salad .
Per serving: 305 calories, 21g fat
(lOg saturated), 3.5g carbohydrate

V1
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"'
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u
a: +CLEVER COOKING
w
::;
This tart is also delicious flavoured
"'<(
I
u with thyme and lots of basil instead
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::;
of the tarragon. Or try the
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provenc;ale pissaladiere - use
z anchovies from a can or jar (rinse
:>
"'ICL if salted) and add to the tart with
"'ex some stoned black olives instead
"b
0
of the tomatoes.
I
0. Lentil, mushroom and tomato salad

lavender and honey shortbread
e '
Lavender has a floral, slightly spicy
flavour. It is strong, so use sparingly.
PREPARATION TIME: 15 MINUTES,
PLUS CHILLING
COOKING TIME: 25 MINUTES
MAKES 18
EASY/PREPARE AHEAD/FREEZE
SOg (2oz) golden caster sugar
1tbsp dried lavender flowers
125g (4%oz) unsalted butter, softened
2 level tbsp honey (preferably lavender)
150g (Soz) plain flour
25g (1oz) cornflour
'0
2 baking sheets lined with baking
parchment
rtr reac
1 Place 25g (1oz) of the caster sugar and
the lavender flowers in a coffee grinder,
and whizz briefly. Set aside on a tray.
2 Place the butter, the remaining caster
sugar and the honey in a mixing bowl.
Beat until soft and thoroughly mixed . Sift
in the flour, cornflour and a pinch of salt,
and continue beating until the mixture
forms a dough . Tip out on to a lightly
floured surface and roll into a sausage
shape, approximately 4cm (1Y2in) round.
3 Roll the shortbread in the lavender
sugar, pressing it in well until evenly
coated . Chill for 15 minutes.
4 Heat the oven to 150C, 130C, 300F, gas
2 . Cut the shortbread into 18 slices and
d ivide between the baking sheets, leaving
a little space between them. Bake for 20
to 25 minutes until a pale-biscuit colour.
Remove to a wire rack to cool completely.
Scatter with more caster sugar, if desired .
Per biscuit: 102 calories. 6g fat
(3g saturated), 12g carbohydrate
BAKING
know-how
& suppliers
Even beginners can bake
the perfect cake! The trick
is to follow the recipe to the
letter, and not be tempted to
improvise. It's also handy
to have a few bits and bobs
in the kitchen that will make
life a lot easier...
+ A good electric whisk
Cakes rise better the more
air they have in them, and a
heavy-duty whisk will make this
much easier. We love the Dual it
hand mixers, which whisk
meringues in the blink
of an eye. Widely available.
+ Measuring spoons
Most cooks use these to ensure
consistency and accuracy -
don't guess!
+ Non-stick cake tins
You should always use the right
cake tin for the recipe, and
having a selection of non-stick
tins will make your life so
much easier.
+ Disposable piping bags
Don't waste time washing out
messy piping bags - Lakeland
sells disposable ones that are
perfect for piping everything
from icing to macarons.
Available from lakeland.co.uk.
+ Rubber spatula
We can't get by without these
in the woman&home kitchen -
there's something so satisfying
about scraping every last bit of
cake mix from the bowl!
+ Oven thermometer
Most ovens are slightly
inaccurate and it's useful to
know what temperature yours
has actually reached . Leave it
in your oven so you 're always
confident it's at the right level.

We've used yogurt instead of butter
here, but the flavour is just as delicious!
PREPARATION TIME: 15 MINUTES,
PLUS COOLING
COOKING TIME: 40 MINUTES
MAKES 10 TO 12
EASY/PREPARE AHEAD/FREEZE
21arge eggs
225g (Soz) caster sugar
225g (Soz) Greek yogurt
finely grated zest 3 lemons
100g (4oz) blanched almonds
150g (Soz) self-raising flour, sifted
1tsp baking powder
juice 5 lemons
150g (Soz) granulated sugar
raspberries, to decorate
20cm (Sin) round cake tin, greased and
base lined with baking parchment
SIMPLE BAKING
1 Heat the oven to 170C, 150C fan,
325F, gas 3. To make the cake, whisk
the eggs and caster sugar with an
electric beater for 5 minutes. In a
second bowl, combine the yogurt,
lemon zest and a pinch of salt.
2 In a food processor, whizz the
blanched almonds until fairly finely
ground but still with some texture.
In a third bowl, add the flour, baking
powder and almonds, and stir until
well combined .
3 Stir the yogurt mixture into the eggs.
Finally, fold the dry flour and almond
mixture in, and pour into the tin. Bake
for 40 minutes. Make some little holes
in the top with a fine skewer.
4 To make the syrup, heat the lemon
juice in a small pan, then stir in the
granulated sugar. Pour the syrup over
the cake immediately, so the juice sinks
into it and the sugar forms a crunchy
layer. To serve, place the raspberries
on top of the cake.
Per serving: 300-250 calories, 9-lg fat
(2-1.5g saturated), 49-41g carbohydrate