Good taste

Closer (UK) - - Good Taste / Food & Drink -

serves 2

1tbsp olive oil ∂tsp dried chilli flakes ∂tsp ground nut­meg ∂tsp pa­prika ∂ but­ter­nut squash, peeled and cut into 1cm-thick slices Hand­ful baby kale, torn and stalks re­moved Juice 1 le­mon 2tbsp soft­ened but­ter 4 slices seeded rye bread, 2cm thick 1tbsp milk 125g soft goat’s cheese STEP 1 Pre­heat the oven to 180°C/gas mark 4. Use your hands to rub the oil and spices all over the squash, then sea­son. Roast in the oven for 15 mins un­til soft, sticky and golden. STEP 2 Place the kale in a bowl and stir through the le­mon juice to help soften it. STEP 3 But­ter the bread, then turn two slices over so they’re but­ter-side down. Mix the milk with the cheese, then spread over th­ese two slices, adding the kale and squash. Top with the other slices, but­ter-side up. Press down. STEP 4 Place in a fry­ing pan and cook on a medium-high heat for 5 mins on each side.

VE­GAN TWIST

Swap the goat’s cheese and milk for hou­mous and brush the bread with olive oil rather than spread­ing it with but­ter.

serves 4

● 6tbsp re­duced­salt soy sauce ● 3tbsp runny honey ● 1tsp Chi­nese five spice ● ½tsp ground gin­ger ● Juice 1 lime, plus wedges, to serve ● 4 pork loin medal­lions ● 1tbsp rape­seed oil ● 250g Ten­der­stem broc­coli ● 5cm piece peeled gin­ger, sliced into match­sticks ● 2tsp chopped chilli ● 1tsp chopped gar­lic ● 250g pak choi, leaves sep­a­rated ● 2tbsp se­same seeds (op­tional) ● 2 x 250g pack­ets steamed co­conut rice ● Fresh co­rian­der, to garnish

Olympian and

Celebrity Masterchef

con­tes­tant Re­becca says, “Pork medal­lions are healthy and only take two min­utes on each side to cook.” ●

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