Leek & Wensleydale toasties with quick pickle
100g/4oz curly kale, finely chopped 1 lemon, zested, cut into wedges 4 tbsp mascarpone 2 garlic cloves, crushed 4 skinless chicken breasts 12 rashers smoked streaky bacon 500g/1lb 2oz parsnips, peeled and cut
into batons 2 red onions, halved and cut into
wedges, roots left intact 500g/1lb 2oz sweet potatoes, peeled
and cut into thin discs 2 tbsp olive oil
1 Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning. 2 Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast. 3 Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges. PER SERVING 739 kcals • fat 33g • saturates 13g • carbs 57g • sugars 28g • fbre 15g • protein 47g • salt 2.4g
EASY
CALCIUM FOLATE FIBRE VIT C 3OF5 ADAY
SERVES 4 PREP 15 mins COOK 16 mins
3 tbsp unsalted butter 4 leeks (about 600g/1lb 5oz),
trimmed, halved and finely sliced 2 tbsp cider vinegar 11/ tbsp wholegrain mustard 2 tbsp maple syrup 4 carrots, peeled into ribbons 2 red apples, halved, cored and thinly
sliced 1 beetroot, coarsely grated 8 slices seeded granary bread 200g/7oz Wensleydale, grated
1 Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan. 2 Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don’t mix through. 3 Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together. PER SERVING 581 kcals • fat 28g • saturates 16g • carbs 53g • sugars 25g • fbre 13g • protein 22g • salt 2.0g