MID­WEEK MENU Re­vamped week­nights

We’ve hand-picked some of our favourite week­night recipes to bring you this go-to col­lec­tion of Triple-tested, no-fuss sup­pers

Good Housekeeping (UK) - - Contents -


This quick and easy tor­tilla is the per­fect op­tion for Meat Free Mon­days. Boost the good­ness fac­tor with a large hand­ful of baby spinach, if you like.

Hands-on time 15min. Cook­ing time 20min. Serves 4

400g (14oz) waxy pota­toes, peeled and cut into 1cm (½in) slices 1tbsp olive oil 1 onion, diced 1 gar­lic clove, crushed 1 cour­gette, cut into rounds Juice of 1 lemon 100g (3½oz) veg­e­tar­ian goats’ cheese log 5 large eggs

1 Pre­heat oven to 200°C (180°C fan) mark 6. In a large pan of cold wa­ter, bring the pota­toes up to the boil and sim­mer for about 5min, un­til just ten­der. Drain and set aside to cool.

2 Mean­while, heat oil in a 20.5cm (8in) oven­proof, non-stick fry­ing pan over a medium heat. Fry the onion for 5min un­til soft­ened. Add gar­lic and sauté for a fur­ther min.

3 Add the cour­gette and pota­toes, toss through lemon juice and dot over goats’ cheese.

4 In a large jug, beat eggs and sea­son well, then pour over cour­gette mix­ture. Cook for about 5min, un­til edges are set. Trans­fer to the oven and cook for 6-8min un­til golden. Serve in wedges with salad leaves, if you like.

PER SERV­ING 428cals, 27g pro­tein, 26g fat (9g sat­u­rates), 20g carbs (3g to­tal su­gars), 3g fi­bre GH TIP Pack up any left­overs for a take-to-work lunch.

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