Create majesty in the kitchen!

For the spinach and pea quiche, see page 77

Feta & spring onionstuffed potato skins

By Sabrina Ghayour

GF SF EF V

Serves 4-6 | Prep 20 mins | Cook 2 hrs | Calories 209 (per serving)

4 baking potatoes

50g (1¾oz) butter

5-6 spring onions, thinly sliced from root to tip

200g (7oz) feta cheese, crumbled

1 tbsp garlic granules

½ a small packet (about 15g) of tarragon, leaves finely chopped

1 tsp nigella seeds Maldon sea salt flakes and freshly ground black pepper

1 Preheat the oven to 220ºC/Gas Mark 7.

2 Place the whole potatoes on a baking tray and bake for 25-30 minutes, then reduce the oven temperature to 200ºC/Gas Mark 6 and cook for a further 1 hour, until the potatoes are cooked through. Remove from the oven.

3 Allow the potatoes to cool slightly, then cut each potato in half. Scoop out the flesh from each half into a bowl and set aside the skins.

4 Season the flesh generously with salt and pepper and add the butter to the bowl. Using a potato masher or a fork, roughly mash the butter, salt and pepper into the potato – don’t worry if the mixture is not completely smooth. Use a spoon to stir in the spring onion, feta, tarragon, garlic granules and nigella seeds and mix well. Adjust the seasoning if desired.

5 Fill the potato skins with the mash mixture and pack the filling firmly into the skins. Set the stuffed skins on a baking tray and bake for 30 minutes, or until just starting to brown on top. Serve hot.

Pea, dill & garlic rice

By Sabrina Ghayour

GF SF EF V

Serves 6-8 | Prep 15 mins | Cook 25 mins | Calories 366 (per serving)

375g (13oz) basmati rice vegetable oil

1 large garlic bulb, cloves peeled and thinly sliced a generous pinch of saffron threads

100g (3½oz) dill, finely chopped

100g (3½oz) butter, cubed

400g (14oz) frozen peas Maldon sea salt flakes and freshly ground black pepper

1 Cook the rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again, then set aside.

2 Heat a drizzle of vegetable oil in a large saucepan over a medium-low heat.

3 Add the garlic and fry for 1-2 minutes, or until soft and translucent and it begins to turn golden around the edges.

4 Crumble in the saffron, breaking it down as much as possible, stir well, then add the dill and fry for a few minutes more, until the dill wilts.

5 Season heavily with salt and pepper (add enough at this stage to season the peas and all the cooked rice) and mix well.

6 Stir the butter into the pan, allow it to melt, then add the cooked rice.

7 Stir-fry for 2-3 minutes, then add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10-15 minutes.

8 Taste and adjust the seasoning if necessary before serving.

Stuffed courgettes

By Sabrina Ghayour

GF EF V

Serves 4 | Prep 15 mins | Cook 20-25 mins | Calories 385 (per serving)

100g (3½oz) buckwheat

4 large courgettes, halved lengthways

4 fat preserved lemons, finely chopped

1 small packet (30g) of flat-leaf

parsley, finely chopped

50g (1¾oz) pine nuts

200g (7oz) feta cheese, crumbled

1 tsp dried wild oregano

1 tbsp garlic granules

finely grated zest of 1 unwaxed lemon

Maldon sea salt flakes and freshly

ground black pepper

1 Cook the buckwheat according to the packet instructions, then drain and rinse in cold water.

2 Preheat the oven to 240ºC/Gas Mark 9. Line a large baking tray with baking paper.

3 Using a teaspoon, scoop out all the flesh from the courgette halves, being careful not to break the skins. Put the skins on the prepared baking tray.

4 Finely chop the courgette flesh and put it into a large mixing bowl.

5 Add the preserved lemon, parsley, pine nuts, feta, oregano, garlic granules, buckwheat, lemon zest to the courgette flesh. Season with a little salt and a lot of pepper, then use your hands to mix until everything is well combined and the mixture feels moist. Divide the mixture into 8 portions. Heap one portion into one courgette skin and press down on the filling mixture to fill the cavity and compress it to really pack in the mixture. Repeat with the remaining portions of filling and courgette skins.

6 Bake for 20-25 minutes, or until the skins are soft and the filling mixture is cooked through and browning on top. Serve immediately.

The recipes on pages 66-67 are taken from Bazaar: Vibrant vegetarian and plantbased recipes by Sabrina Ghayour, published by Mitchell Beazley. (RRP £26).

Muscovado and mustard glazed ham

By Billington’s (www.bakingmad.com)

GF DF EF

Serves 6-8 | Prep 20 mins plus cooling | Cook 2 hrs 5 mins | Calories 386 (per serving)

2kg (4lb 4oz) boneless unsmoked gammon joint

1 large carrot, peeled, roughly chopped into chunks