Golden Cheese & Jammy Berries

Serves 2

12 Minutes

• 3 oz halloumi or paneer cheese
• 3 cups mixed berries, such as strawberries, raspberries, blueberries
• 1 teaspoon balsamic vinegar
• 2 sprigs of basil
• 2 slices of whole wheat sourdough bread
• 1 teaspoon runny honey

In the Mediterranean, fried cheese is often served with fresh or jammy fruits – a magical combo.

1. Place a non-stick frying pan over medium heat with 1 tablespoon of olive oil. Slice and add the cheese, cook until golden on both sides, then remove.
2. Hull and halve any strawberries, then put all the berries into the pan. Cook for 3 minutes, or until soft, gently stirring occasionally. Drizzle in the balsamic, pick and add most of the basil leaves, and stir gently until just wilted.
3. Toast the bread and divide between plates, then spoon the jammy fruit on top. Pick and sprinkle on the remaining basil leaves, add the golden cheese, drizzle with the honey, and dig in.

Eggplant Involtini

Serves 2

Prep 20 Minutes

Cook 30 Minutes

• 2 small eggplants (1 lb total)
• 1 bunch of basil (about 1 oz)
• 1 x 15-oz can of borlotti or Roman beans
• 1/2 cup ricotta cheese
• 1 oz Parmesan cheese
• 1 lemon
• 2 cloves of garlic
• 2 heaping teaspoons drained capers
• 1 pinch of ground cinnamon
• 1 x 28-oz can of whole tomatoes

Rolled and filled eggplant is submerged in a bubbling sweet tomato sauce for a very tasty dinner.

1. Preheat the oven to 350°F. Place a large non-stick ovenproof frying pan over high heat. Slice the eggplants lengthwise 1/2 inch thick, then dry fry and soften, in batches, for 2 minutes on each side, and transfer to your board.
2. Meanwhile, pick a few nice basil leaves and reserve in a bowl of cold water, then put the rest, stems and all, into a food processor. Drain and add the beans, add the ricotta, then finely grate in the Parmesan and lemon zest, squeeze in the lemon juice and blitz to combine, then season to perfection.
3. Once all the eggplant is cooked, add 1 tablespoon of olive oil to the empty pan. Peel, thinly slice and add the garlic, along with the capers and cinnamon. Fry for 2 minutes, then add the tomatoes and stir and crush them in with a spoon.
4. Divide and spread the ricotta mixture onto the eggplant slices, then roll them up and nestle them into the sauce. Transfer to the oven and cook for 30 minutes, or until golden and bubbling, then sprinkle with the reserved basil leaves. Nice with crusty whole wheat bread for mopping up the sauce.

Easy Shrimp Curry

Serves 2

10 Minutes

• 1 onion (6 oz)
• 2 cups ripe cherry tomatoes
• 1/4 cup canned unsweetened coconut cream
• 1 x 15-oz can of chickpeas
• 1 bunch of cilantro (about 1 oz)
• 2 tablespoons of your favorite curry paste
• 2 scant cups frozen mango chunks
• 6 oz extra-large shrimp, peeled, deveined, tails removed
• 1 x 8.5-oz package of cooked basmati rice, preferably brown
• optional: 1/2 cup Bombay mix

Shrimp cook very quickly, so they’re perfect for this speedy, fragrant curry.

1. Place a large non-stick frying pan over high heat. peel and very thinly slice the onion and add to the pan to dry fry along with the tomatoes, tossing regularly for 4 minutes, while you add the coconut cream to a blender along with half of the chickpeas and all their juices, half of the cilantro leaves and all the stems, and a splash of water. add in half of the onions and tomatoes from the pan and blitz until smooth to make a sauce.
2. Stir the curry paste and 1/2 tablespoon of olive oil into the veg in the pan, followed a minute later by the frozen mango and remaining chickpeas, then the sauce. Toss over medium heat for 2 minutes, then add the shrimp and let it bubble away until the shrimp are just cooked, loosening with splashes of water, if needed. Season to perfection.
3. Cook the rice following the package instructions, then divide between plates. Chop and stir most of the remaining cilantro leaves into the curry, spoon it on top of the rice, then sprinkle with the last few cilantro leaves. Crush and crumble on the Bombay mix, if using, for added crunch, to finish.