Roasted Squash, Spinach and Goats Cheese Tartlets


Serves 6


  • 250g prepared butternut squash
  • 1 tablesp. olive oil
  • Salt and freshly ground black pepper
  • 225g spinach, washed and large stalks removed
  • 150g Goats cheese
  • 2 large eggs
  • 200ml double cream
  • 40g Farmhouse cheese, finely grated

For the oatmeal pastry:

  • 175g plain flour
  • 175g oatmeal
  • ¾ tsp salt
  • 75g butter
  • 75g lard or white vegetable shortening, cut into pieces
  • 2 tablesp. chilled water, cut into pieces

To Cook

For the oatmeal pastry, put the flour, oatmeal and salt into a food processor or mixing bowl, add the butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a kitchen knife, or process briefly, until the mixture comes together into a ball. Knead briefly on a lightly floured surface until smooth.

Divide the pastry into 6 even-sized pieces. Roll each piece out on a lightly floured surface and roll out into approximately 15cm discs. Use to line 6 lightly buttered 10cm tartlet tins that are 3cm deep. Chill for 20 minutes.

Meanwhile, preheat the oven to Gas Mark 6, 200ºC (400ºF). Cut the prepared butternut squash into 2.5cm sized pieces. Place in a roasting tin with the olive oil and some salt and pepper and toss together. Spread out in a layer and roast for 20 minutes or until just tender.

Line the tartlet cases with squares of crumpled greaseproof paper and a thin layer of baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for a further 5-6 minutes until crisp and biscuit-coloured. Meanwhile, heat a large pan over a medium-high heat, add the spinach and cook for 2-3 minutes until it has wilted down into the base of the pan. Tip into a colander and gently press out the excess liquid. Season. Break the goats’ cheese into small pieces.

Remove the tartlet cases from the oven and lower the oven temperature to Gas Mark 5, 190ºC (375ºF). Arrange the pieces of roasted butternut squash, spinach and crumbled goats cheese in the tartlet cases. Beat the eggs and cream together in a jug with 25g of the grated cheese and some seasoning. Pour into each tartlet case and sprinkle with the remaining grated cheese. Place on a baking sheet and bake for 20 minutes until set and lightly golden. Serve warm.

Simple Souffle with Courgettes and Herbs



  • 8x medium free range eggs
  • 2x courgettes
  • 3 shallots
  • Knob of butter for frying
  • Salt & freshly ground black pepper
  • 20g sesame seeds (optional)
  • 4 oz feta cheese
  • 2x tablespoons chopped dill
  • 2x tablespoons chopped flat leaf parsley
  • 2x tablespoons chopped chives
  • A little cold water
  • 30g grated parmesan cheese

To Cook

Slice courgettes thinly. Finely chop shallots and sauté in butter. Add courgettes, cooking for a few minutes. Do not allow to brown. Season with salt and pepper and leave to cool.
Preheat oven to 180˚ degrees.
In a small frying pan, add sesame seeds on medium heat, stirring occasionally with wooden spoon. DO NOT ADD OIL. Sprinkle with pinch of salt and continue to stir until seeds have turned brown (not black).
Crumble feta and add to courgette mixture, gently. Sprinkle with freshly chopped herbs, parsley, dill and chives.
In a large bowl, beat the eggs vigorously, adding two to three tablespoons of water. Eggs should be beaten for about three minutes, which will ensure lightness. If eggs have not been beaten well enough, they will taste ‘heavy,’ so put the effort in. I use a large whisk instead of an electric mixer, so the eggs are never over-beaten.
Add eggs to courgette mixture.
Place courgette mixture in a greased pie dish, ensuring even distribution of courgettes and herbs. Sprinkle with freshly grated Parmesan cheese and top with toasted sesame seeds.
Bake for 35 to 40 minutes or until golden brown. Should be light in texture.
A delicious lunch dish, served with crusty, thin French bread and chilled white wine. Can also be enjoyed cold as part of a picnic lunch.

Poached Eggs on Tomato and Mushroom Toasts



  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal