FRIDGE-RAID SUPPERS
One-stop recipe inspiration to make the most of those gorgeous Christmas ingredients we all tend to stock up on (and buy too much of) at this time of year
MIDWEEK MEALS
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS ALEX LUCK STYLING VICTORIA ELDRIDGE
WEEKNIGHT PROMISE
Your guarantee for every recipe in this feature: NO MORE THAN…
• 10 ingredients
• 30 min hands-on time
• 650 calories per portion (but most recipes have fewer)
• 10g sat fat per portion PLUS…
• No unnecessary added sugar
• Minimal washing up
PASTA POWERHOUSE
Carbonara frittata
SERVES 4. HANDS-ON TIME 25 MINUTES, GRILL TIME 7-10 MIN
FOOD TEAM’S TIP
This gives a slightly runny frittata, like a creamy carbonara. If you’d prefer it to be completely set, grill at a lower heat for an extra 5-8 minutes.
MAKE IT VEGGIE
Leave out the ham and add 100g defrosted frozen peas with the broccoli in step 3.
• 28g vegetable Knorr Stock Pot (optional)
• 150g spaghetti
• 1 head broccoli, cut into small florets
• 1 tbsp olive oil, plus extra to drizzle
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g roast ham, shredded
• 8 medium free-range eggs, beaten
• 100ml milk
• 100g feta, crumbled
• Bunch fresh dill, roughly chopped YOU’LL ALSO NEED…
• 23cm ovenproof frying pan
1 Bring a large pan of water to the boil and dissolve the stock pot (if using). Add the spaghetti and cook for 7 minutes until just al dente. Add the broccoli to the pan for the last minute of cooking time – it should still be crunchy. Drain the pasta and broccoli, drizzle with olive oil and season.