Simple Tasty Inspiring

JAMIE OLIVER is back with new achievable, exciting and tasty recipes. He's done his homework and looked at the top ingredients we buy week in, week out. We're talking about those meal staples we all pick up on autopilot - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli....

We're all busy, but that shouldn't stop us from having a tasty, nutritious meal. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favourite ingredients, the kind of things you can pick up in any supermarket.

His latest book 7 Ways does just that. Here is a recipe from the book:

EASIEST BROCCOLI QUICHE Red pesto-layered filo, Cheddar& cottage cheese

Total time: 1 hour 20 minutes; Serves: 6

Ingredients

1 head of broccoli (375g) 6large free-range eggs 1heaped teaspoon English mustard 300g cottage cheese 50g Cheddarcheese 3 tablespoons red pesto 270g filo pastry olive oil

Method

Preheat the oven to 180C. For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the Cheddar, add a pinch of sea salt and black pepper and mix together.

Loosen the pesto with 3 tablespoons ofwater.

Lay two sheets of pastry in an oiled loosebottomed tart tin (25cm wide, 4cmdeep), overlapping them in the middle.

Brush all over with some of the pesto mixture, then repeat the layers until you've used up all the pastry, brushing with pesto as you go. Roll and scrunch the filo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets.

Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10minutes before tucking in.

ENERGY: 364kcal, FAT: 17.8g, SATF AT: 5.6g, PROTEIN: 22.6g, CARBS: 31.2g,

SUGARS: 4.8g, SALT: 1.8g, FIBRE: 4.6g.