Griddled Halloumi and Sunblush Tomato Pocket
1.Place the sliced halloumi on a pre-heated griddle pan and cook for around 2 minutes per side.
2. Place the Kingsmill 50/50 Pocket into a toaster to warm through, open the pockets then spread on the mayonnaise, place the lettuceinto the bottom of the pocket then add the halloumi, sunblush tomatoes and lastly add the basil.
3. Serve either hot or cold.
Mrs Taylor’s cheesy owls
Use Grandpa’s pastry recipe (page 5).
1 egg yolk
Decorating: Black olives, carrot, pepper, sesame and cumin seeds.
1. At the breadcrumbs stage - add 150g grated cheese and an egg yolk.
2. Mix together adding water until it forms a stiff dough.
3. Roll out, cut into circles, pinch two ears.
4. Put on a greased baking tray.
5. Decorate with sliced olives for eyes, a carrot or red pepper beak and sesame or cumin seeds for the speckled tummy feathers.
6. Bake at 200°C, Gas6, for about 20 min until set and golden.
For this and a dozen more delicious easy recipes for your Big Lunch take a look at George and Flora’s Big Party, by Jo Elworthy and Ley Honor Roberts, published by Eden Project Children’s Books, £5.99, on 7th June.
Whole Wheat Salad
From Start, The Cookery School
1. Boil the whole wheat in water (with no salt) until tender. At this stage the grains will start bursting open and will taste soft and not starchy. Do not cook until they are pulpy. This should take about 1 - 1½ hours.
2. Drain the water off the wheat and whilst still boiling hot pour over sufficient vinaigrette dressing to coat generously - it will all be absorbed by the wheat. Also pour over sufficient soy sauce to give the mixture a nice tang. Pour in the soy gradually, tasting all the while, because it is rather salty and it is important not to over salt.
3. Leave the salad to stand until cool and to absorb the liquids. Stir from time to time to ensure that the entire mixture is well coated. It may be necessary to add more dressing and soy sauce if the grains look dry.
4. Stir in the parsley and spring onions, cover and refrigerate.
5. This salad improves with keeping because the flavours are absorbed as the grains swell.
6. Garnish with fresh chopped parsley before serving.
From Big Luncher Cathy Devon
Tip:- Keep adding ingredients in proportion until quantity of coleslaw is as required.
Serves 4 as a starter
From Hugh Fearnley-Whittingstall at River Cottage
A simple salad using cracked wheat with the classic combination of juicy tomatoes, feta and parsley. A great salad to take on a picnic.
125g bulgur wheat
450ml vegetable stock (1/2 stock cube)
160g plum tomatoes, 1cm diced
juice of 1 lemon
15g parsley, chopped
125g feta, 2cm diced
1. Place the bulgur wheat in a saucepan and pour over the stock. Bring to the boil and simmer gently, covered for 10–15 minutes until the liquid has been absorbed and the grains are tender, adding a little more water if needed. Allow to cool.
2. Fluff up the bulgur wheat with a fork and stir in the tomatoes, lemon juice and parsley, season with black pepper.
3. Gently stir in the feta and serve.
Fresh and fishy – grilled sardines with summer courgettes served with a lively fennel and cucumber salad and Chinese-style dressing.
juice of 2 limes
freshly ground black pepper
30ml light soy sauce
30ml rice wine
20g clear honey
4 sardines, scaled and gutted
2 medium courgettes, thinly sliced lengthways
2 tsp extra virgin olive oil
zest of 1 lime
2 small green chillies, deseeded and finely chopped
1 small cucumber, halved lengthwise, peeled and deseeded
1 medium bulb of fennel, outer leaves removed and sliced very thinly
1. Rinse and dry the sardines. Arrange on a baking sheet or lined grill pan with the courgettes, brush or spray with the oil and lime juice then set aside in a cool place until required.
2. Prepare the salad. Blanch the slithers of fennel in boiling water for one minute then run under cold water until cooled. Drain well.
3. Cut the cucumber into strips or slices and place in a bowl with the fennel. Add the chilli and toss together. Cover and refrigerate until required.
4. Meanwhile preheat the grill to its highest setting. Grill the sardines and courgettes for three minutes on each side or until cooked – the sardines should be opaque and firm and the courgettes golden and tender.
5. Whisk together the soy sauce, rice wine, honey and lime juice. Toss in with the salad ingredients.
6. Serve the grilled sardines alongside a spoonful of the salad. Season with black pepper.
From Big Luncher Ella, Bristol
Tip :- If wax or lima beans aren’t available, try using other beans such as small butter beans and pinto beans
Heavenly Hawaiian Pizza
Makes 1, (to serve 2)
Wendy Barrie, Love Food hate Waste
Recipe tips: Think of buying fresh produce in smaller quantities more often so you can enjoy it at its best.
For the Raita:
Wendy Barrie, Love Food Hate WasteIngredients:
1 lettuce (washed
1 punnet cherry tomatoes (or larger tomatoes quartered
1 carrot (peeled and grated)
3 eggs (hard boiled and quartered)
½ red onion (peeled and sliced)
To serve:Serve with baked potato wedges or crusty wholemeal bread Blanching vegetables is very lightly cooking to retain vitamins, colour and crunch. After a few minutes in boiling water they are refreshed under the cold tap before adding to salad. Vary the ingredients by adding different seasonal roasted vegetables, warm or chilled.