1. Preheat the oven to 190°C/Fan 170°C/Gas 5 and line a 12-hole muffin tin with paper cases. Mix the sunflower spread and fruit sugar together with an electric hand whisk until creamy. Add the eggs and lime zest, and briefly whisk again. Don’t worry if it curdles.
2. Add the flour and baking powder, and whisk again until creamy. Fold in the hazelnuts and dried fruit until all the ingredients are combined. Divide equally between the paper cases and bake in the oven for 15-18 minutes, until golden and cooked. Transfer to a wire rack and leave to cool.
3. To make the icing, whisk together the sunflower spread, icing sugar and lime zest until creamy and smooth. Ice the cupcakes, either by spreading or piping over the top. Use the finely diced pineapple and papaya to decorate the top of the iced cupcake. Store in an airtight container for up to 3 days.

Makes 16

1. Mix together the flour and yeast in a large bowl. Make a well in the centre and stir in the oil. Season with cumin and salt. Gradually add the warm water, stirring until the mixture comes together to form a dough. Turn out onto a clean surface and knead for 5 minutes, until smooth. Put into a clean bowl, cover with plastic wrap and leave to rest in a warm place for 1 hour, or until doubled in size.
2. Preheat your oven to 220°C/Fan 200°C/Gas 7. Punch the dough down and put on a clean surface. Divide the dough into 16 small balls, then roll each ball until about 15-20cm long. Sprinkle the seeds onto a board. Then brush each length of dough with egg and roll in the seeds. Transfer to a non-stick baking tray (you may need to use 2 trays). Bake in the oven for 10-12 minutes, until golden and cooked. Leave to cool.
3. Put the chickpeas and garlic into a food processor and whizz up until finely chopped. Keep the motor running and gradually add the oil, lemon juice and tahini, until it becomes a smooth paste. Season.
4. Put the houmous into a small jar or pot and chill until ready for your picnic. Keep the breadsticks in an airtight container or cover with plastic wrap to keep them fresh.

1. Pour the oil into a small frying pan with a heat-proof handle and gently cook the onion for 15-20 minutes, until golden brown and caramelised.
2. Meanwhile, bring a saucepan of water to the boil and cook the penne pasta for 10-12 minutes, or according to pack instructions, until al dente. Drain and set aside.
3. Put the beaten eggs in a large bowl and add the cooked pasta, parsley and seasoning. Preheat the grill until hot. When the onions are cooked, spoon them into the egg mixture and mix everything until coated.
4. Put the pan back on the heat and add the egg mixture. Scatter over the red peppers and level with a spatula. Cook for 3-4 minutes, until the base is golden, then transfer to the grill and cook for a further 3-4 minutes, until the top is golden and set. Remove from the heat and leave to go cold.
5. To serve, cut into small wedges and stack in a plastic container. Chill in the fridge until ready to eat.

Serves 4

1. Cut the loaf of bread in half horizontally through the middle. Remove the lid and scoop out the bread (see tip, below), leaving a border of about 1cm. Do the same to the bottom half of the loaf.
2. Spread the inside of each loaf half with mayonnaise. Then cover the bottom half of the loaf with half the lettuce leaves and half the tomato slices, then drizzle with 1 tsp pesto. Top with the wafer-thin ham, 2 mozzarella slices and a few basil leaves.
3. Next add the pepper antipasti, then the remaining lettuce leaves and tomato. Then top with the Parma ham and remaining mozzarella, and drizzle with the leftover pesto. Return the top of the bread, like a lid, and push down to close the loaf of bread. Cut the completed loaf into 4 and then wrap the whole loaf in parchment. Tie with string and chill until needed.

Tip: Whizz up the discarded bread in a food processor to make breadcrumbs, which are always useful. Freeze to have on hand for other recipes.

Serves 4

Method

1. Preheat the grill until hot. Cut the salmon into bite-sized cubes and place in a bowl. Sprinkle over the soy sauce and toss the salmon to coat it. Thread the cubes of salmon on to 4 skewers. Place on a foil-lined grill tray and cook for 5-7 minutes, turning until done. Set your skewers aside to go cold.
2. Meanwhile, make the salsa verde. In a bowl, mix together the oil, lemon juice and zest, capers, parsley, dill, garlic and seasoning.
3. Pour this dressing in a small tub and put your skewers into a separate container. Chill both in the fridge until it’s time for your picnic.

Method

1. Heat the oil in a large deep frying pan, add the garlic, oregano, capers and stir fry for a minute making sure you don’t burn the garlic.
2. Add the Bertolli Arrabbiata sauce, rinse the jar out with 130ml of water and add to the frying pan.
3. Bring to the boil, add the mackerel chunks, reduce the heat to medium, cover with a lid and cook for about 10 minutes until the fish has cooked through.
4. In the meantime, bring a large saucepan of slightly salted water to the boil and cook the linguine until ‘al dente’.
5. Remove the fish from the pan, place on a plate and set aside. Drain the linguine, add to the arrabiata sauce, stir well and cook on a low heat for a couple of minutes.
6. Remove, divide between 4 plates and serve immediately, followed by the fish as a main course with some bread and a green salad.

Recipe: Gennaro Contaldo

www.bertolli.co.uk

Total cost: £2.93
Per serving: £1.47
Method:
Boil the potatoes for approx 8 minutes until tender, drain.
Meanwhile, heat the oil in a large frying pan and stir fry the chicken, pepper and
Jamaican Jerk seasoning for 5 minutes.
Add the pineapple plus 2 tbsp juice with the potatoes and stir fry for 1-2 minutes.
Serve immediately.

For lots more quick and easy recipes visit www.lovepotatoes.co.uk

300g medium potatoes, diced
150g Savoy cabbage, shredded
2 tbsp oil
200g asparagus spears
1 tbsp Hollandaise sauce

Total cost: £1.85
Per serving: 93p

Method:

Boil the potatoes for approx 8 minutes, adding the cabbage for the last 2-3 minutes.
Drain and mash roughly, then season to taste. Cool slightly before shaping bubble
and squeak mixture into 4 equal burger-shapes.
Heat the oil in a frying pan and fry the bubble and squeak burgers for 2 minutes on
each side until golden.
Meanwhile, boil the asparagus for 2-3 minutes until tender and drain.
Serve the bubble and squeak topped with asparagus and spoon over the
Hollandaise.

For lots more quick and easy recipes visit www.lovepotatoes.co.uk

400g new potatoes
200g cooked peeled king prawns
150g beansprouts
1 orange pepper, sliced
1-2 tsp Thai seasoning
1 lime
1 tbsp chopped coriander (optional)

Total cost: £4.14
Per serving: £2.07
Method:

Boil the potatoes for approx 8 minutes until tender. Drain and cool.
Mix together the prawns, beansprouts and pepper and stir in the potatoes.
Blend the Thai seasoning with the zest from half the lime and the juice of the whole
lime and add to the mixture. Eat Immediately.
Garnish with coriander (if using).
For lots more quick and easy recipes visit www.lovepotatoes.co.uk

Method

1. Preheat the oven to 200C/400F/Gas Mark 6. Lightly grease a large baking tray with a little oil. Season the turkey steaks with salt and pepper and place them onto a tray.
2. Top each turkey steak with tomato puree and spread over to the edges.
3. Bring the milk to the boil in a saucepan. Remove from the heat and add all the cheese. Stir until melted before adding the flour, breadcrumbs and mustard.
4. Place the mixture in a food processor, add the egg yolk and Worcestershire sauce and blend until smooth.
5. Divide the mixture into four parts and gently pat out each the same size as the turkey steaks. Lay the topping over each steak and gently press down to fit right to the edges and smooth over.
6. Bake on the top shelf of the oven for 15 minutes or until the turkey has cooked through and the topping is golden. Serve garnished with sprigs of parlsey.

For more information visit www.changeyourmeatnotyourmenu.co.uk