ONLY HAVE 10 MINUTES?
MAKE A MINT AND MELON STARTER
Cut a cantaloupe melon into cubes and place in a bowl with 1tbsp sugar, 1tsp grated ginger, the zest and juice of ½ a lime and 2tbsp chopped mint. Add a handful of blackberries and serve chilled. Serves 2.
RUSTLE UP A HALLOUMI SNACK
Cut two 1cm thick slices of halloumi cheese and fry in a nonstick griddle pan until browned. Spread a flour tortilla with 2tbsp houmous, top with strips of roasted red pepper and rocket, then add the halloumi, roll up and serve hot. Serves 1.
COOK PEA AND PANCETTA PASTA
Fry 125g pancetta until crispy. Meanwhile, boil 250g pack of spinach and ricotta tortellini for 3-4 minutes with a handful of frozen peas. Drain, then add to the pan with the pancetta and 3tbsp garlic cream cheese. Stir until the cheese melts and serve with rocket. Serves 2.
ENJOY A PEACH MELBA
Whip 150ml double cream and pile on to 4 meringue nests. Top with peaches. Purée 250g raspberries in a food processor with 1tbsp icing sugar then strain and drizzle over the peaches. Serves 4.