Delicious UK - (02)February 2020

Sweetpotatoand

chorizofilopies

SERVES4.HANDS-ONTIME 15 MIN,

OVEN TIME 15 MIN

MAKEIT

VEGGIE

Leaveoutchorizoand

stirina littleharissafor

a boost of flavour.

• 3 mediumsweetpotatoes


• 80gwholechorizosausage,
  peeledandchopped


• 200gfeta,crumbled


• 3 springonions,chopped


• Zestandjuice1 lemon


• 4 sheetsfilopastry (we used
  Jus-Rol)


• 3½tbspoliveoil


• 1 tbspza’atarspicemix


• 400gcanchickpeas, drained and
  rinsed


• 1 tsproseharissa


• Mustard cress to serve

1 Heattheovento200°C/180°Cfan/

gas6.Prickthesweetpotatoes

witha fork,thenmicrowaveonhigh

for 12 minutes,turninghalfway

through,untiltender.

2 Meanwhile,frythechorizoina

non-stickfryingpanovera medium

heatfor3-4minutes,stirring,until

crisp.Drainonkitchenpaper.

3 Halvethesweetpotatoes,thenhold

ina teatowelorovengloveanduse

a spoontoscoopoutthefleshinto

a mixingbowl.Addthefeta,spring

onions,lemonzestandchorizo(see

tip).Season,thenmixtocombine.

4 Toassemblethepies,layouta filo

sheet(keeptherestcoveredtostop

themdryingout).Brushit withoil,

thenputa quarterofthefillingin

themiddle,towardsoneend.Fold

upthepastrytoencasethefilling,

foldingintheendsasyourollto

makea rectangularparcel.

5 Arrange the parcels on a baking

sheetlinedwitha non-stickliner,

brushwiththeremainingoiland

sprinklewithza’atar.Bakefor

15 minutesuntilhotandcrisp.

6 Mixthechickpeasina bowl

withtheharissa,lemonjuiceand

mustardcress.Taste,season,

thenservewiththepies.

PERSERVING650kcals,30.7gfat

(11.3gsaturated),22.7gprotein,

65.1gcarbs(11.1g sugars), 2.5g salt,

11.1gfibre

Formorewaysto use filo pastry,

see Loose Ends

10-minutemushroom

pappardelle

SERVES 4. HANDS-ON TIME 10 MIN

• 1½tbspoliveoil


• 4 largeflatmushrooms,sliced


• 250gfreshpappardellepasta


• Largesplashdrywhitewine


• 150gBoursinGarlic&Herbs


• Handfulchoppedflatleafparsley


• 4 tbspfreshlygratedparmesan
  or vegetarian alternative

1 Heattheoilina largenon-stick

fryingpanovera highheat.Addthe

mushroomsandfryfor4-5minutes

untilgoldenbrownonbothsides.

2 Meanwhile,cookthepastaina

largepanofboiling,saltedwater

untilaldente(firmtothebite).Drain,

reservinga cupfulofpastawater.

3 Addthewinetothemushrooms,

thenstirintheBoursin(itwillmelt

toa thick,creamysauce).Adda

littlepastawatertoloosen.Toss

thepastawiththesauceuntilfully

coated,thenservescatteredwith

theparsleyandgratedcheese.

PERSERVING471kcals,25.6gfat

(14.1gsaturated),17.6gprotein,

35.1gcarbs(2.8g sugars), 0.8g salt,

2.8g fibre

50/50burgers

SERVES 4. HANDS-ON TIME 20 MIN

MAKEIT

VEGGIE/

VEGAN

Ifyouwanta 100percent

beanburger(that’salso

vegan)swapthebeefforan

extracanofkidneybeans,a mashed

sweetpotatoanda handfuloffresh

breadcrumbs.Replacetheregular

mayo with a vegan variety.

• 400gcankidney beans, drained
  andrinsed


• 300gBritishbeefmince
  (5percentfat)


• 6 springonions,roughly chopped


• Gratedzest1 lemon


• 2 tsppaprika


• 5 tbspmayonnaise(seetip)


• 4 seededburgerbuns


• Oilforbrushing


• 1 tspdijonmustardtotaste


• 50gslicedgherkins, plus extra
  toserve


• Mixedbabysaladleaves or
  lettuce to serve

you’llalsoneed...

• Food processor

1 Whizztogetherthebeans,beef,

springonions,lemonzest,paprika

and1 tbspmayonnaiseina food

processor.Season,dividethe

mixtureinto4 equalportions,then

useyourhandstoformintoburgers.

2 Heata griddlepanuntilhot,toast

thebuns,thensetaside.Brush

eachburgerwithoil,thengriddle

for4-5minutesoneachside.

3 Mixtheremainingmayo,mustard

and50ggherkinsina bowland

seasonwithblackpepper.Servethe

burgersinthebunswiththemayo,

saladleavesandextragherkins.

PERSERVING441kcals,20.5gfat(3g

saturated),21gprotein,38.6gcarbs

(5g sugars), 1.5g salt, 8.7g fibre

80 deliciousmagazine.co.uk

everyday cooking.

NEXT

MONTH

Comfortfood

witha lighter

twist