delicious UK – April 2018

eat well for life.

• 1 tbsp extra-virgin olive oil, plus
  extra (optional)
  •50gfeta,coarselycrumbled


• 30g pitted black olives, halved

1 Heattheovento240°C/220°Cfan/
gas9withawithalarge(atleast
20cmwide)bakingsheetinside.
Slidethefake-accia,stillonthe
paper, onto the hot baking sheet and
bakefor10minutesuntilgolden.
2 Meanwhile, toss the tomatoes,
peppers and rocket together in a
medium bowl. (I’m assuming you’re
using ready-roasted peppers in oil.
If you’ve roasted your own peppers,
addadrizzleofoiltothemixture).
3 Scatter these over the part-baked
dough,thentopwiththefetaand
olives and drizzle 1 tbsp oil over
everything, including the crust.
4 Bake for a further 10-12 minutes
untiltingedwithgoldandtoastyat
theedges.Leavetocooltoroom
temperature. Use a spatula to
loosenthefake-acciaandslipit
ontoaboardbeforecutting.
PER SERVING191kcals, 15.5g fat
(2.8g saturated), 8.3g protein,
2.4g carbs (1.7g sugars), 0.8g salt,
2.7g fibre

Apple and blueberry
frittata
SERVES 6. HANDS-ON TIME 20 MIN,
PLUS 15 MIN STANDING

This semi-sweet omelette has
something of a clafoutis about it.
The sweetness comes from just
a little stevia and the natural
sugars in the fruit, with spices
that we associate with baking
to evoke comfort.

• 4 medium free-range eggs


• 100ml skimmed milk


• 1½ tbsp granulated stevia
  (equivalent to 1½ tbsp sugar)


• Small pinch saffron, ground and
  mixed with 1 tsp boiling water


• 1 tsp vanilla extract


• Finely grated zest 1 lemon, plus
  1 tbsp juice


• 20g unsalted butter


• 1 eating apple, peeled, cored and
  thinly sliced lengthways
  
  
  • 75g blueberries
  
  
  • 25g ricotta or young goat’s cheese
  
  
  • 1 tbsp dark rum
  
  
  • Ground cinnamon for dusting
  
  
  
  

1 Whizz the eggs, milk, stevia, the

saffron liquor and vanilla extract in

a blender until foamy, then add the

lemon zest and juice and whizz

again. Heat the grill to medium.

2 Melt half the butter in a 24cm

non-stick frying pan with a

heatproof handle over a medium

heatandfrytheappleslicesfora

few minutes until translucent and

lightly coloured, turning the slices

and stirring frequently, then

transfer these to a bowl.

3 Add half the remaining butter to the

pan and swirl to melt, then tip in the

egg mixture and cook for 3 minutes.

Just before the end of this time,

scatter the apple slices over the

surface, along with the blueberries,

and dot with the remaining butter

and the ricotta or goat’s cheese.

Place under the grill for 3-4 minutes

or until golden and puffy at the

sides, then drizzle over the rum and

dust with cinnamon. The frittata is

best enjoyed after about 15 minutes

of standing, or freshly cooled.

PER SERVING128kcal s, 7.5g fat

(3.5g saturated), 7.0g protein,

6.0g carbs (5.3g sugars), 0.3g salt,

0.5g fibre

PAN-TASTIC IDEA

Apple and

blueberry frittata

NEXT

MONTH

Celebrate spring

with vibrant new

veggie recipes

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