CHICKPEA COURGETTE & TOMATO BAKE

Hi and welcome. This week a baked dish, delicious and nourishing. INGREDIENTS 1 small onions sliced 2 garlic cloves crushed 2 small courgettes sliced in rings 2 tins chopped tomatoes 1 tin chickpeas 1 tsp Basil 1/2 cup breadcrumbs grated parmesan cheese or cheddar (4 oz) METTHOD Sweat onions, garlic and courgettes in oil until soft. Add tomatoes and simmer for 20 minutes. Stir in hickpeas and basil and pour into baking dish. Combine breadcrumbs, parmesan and sprinkle over top. BAKE at 180C or Gas 4 for 20 minutes.

ROAST RED PEPPERS WITH RICE AND GOAT'S CHEESE

Hise and welcome. Summer is still here so a delicious light summer recipe. INGREDIENTS 2 large red peppers 3 tablespoons olive oil 8 oz easy cook rice i onion chopped 2 cloves garlic, crushed or finely chopped 60g (3 oz) flaked almonds 1 tablespoon lemon juice 100g (4 oz) goats cheese sliced 2 tbsp chopped parsley or coriander METHOD Heat oven to 190C or Gas 5. Cut the peppers in half lengthways and remove all seeds. Place 1 tbsp oil in the roasting tin and put the peppers.skinside down in the tin, Cook the rice, leave in saucepan. Heat 2 tbsp oil, gently fry onion for 3 or 4 mins, add garlic fry 1 min. Add the almonds for 2 mins, stirring. Stir all ingredients into rice, adding lemon juice, goat cheese and parsley. Mix well. Spoon the mixture into the pepper halves. Cover with foil and bake for ONE HOUR. ENJOY Serve with green side salad.

SUMMER MEZE

Hi and welcome. Forget the barbecus instead invite your friends to a Summer Meze. A selection of dips, crudite to be served with drinks. INGREDIENTS Dips Humus, Tahini, Guacamole, Tsatziki, Salsa. All available from supermarkets. Arrange in bowls. BREAD Pitta Bread, cut in four pieces and fingers. Olives - dishes of black olives and green olives. Crudite Veg such as carrots, cut into strips Cauliflower florets, celery, cucumbers cut into strips. HALUMI CHEESE grilled or fried. SALADS Sliced tomatoes with olive oil and fresh basil. Green salad, assorted lettuce leaves. BEAN SALAD Tin Red Kidney Beans (400g, drained 240g) Tin Sweetcorn (200g) drain 1 small red onion chopped Parsley or Coriander. Put all ingredients in a bowl and mix. These recipes will make a great meze to serve to your friends. No cooking! ENJOY

PASTA WITH COURGETTES

Hi, and welcome to our Veggie Kitchen. This recipe can be made with penne or fusilli. You decide. INGREDIENTS 500g fusilli or penne 2kg small courgettes 150ml olive oil or sunflower oil. METHID Cook pasta, and while it is cooking, slice courgettes into thin rounds and fry in hot oil until tender. Drain pasta, return to pan and stir in the courgettes and oil. Stir well, add black pepper. SERVES 4 to 6

TAGLIATELLE WITH CREAM & PARMESAN

Hi and welcome. Again, a quick pasta dish, cheap and nourishing. INGREDIENTS (serves 4 to 6) 500g tagliatelle 250ml double cream 50g butter 200g grated Parmesan cheese METHOD Cook the pasta 10 to 12 minutes. Melt the butter in a pan, add the cream and cheese. Keep warm. Drain the pasta and stir in sauce. Add freshly ground black pepper. SERVE

PENNE WITH PESTO AND PEAS

Hi and welcome. Another quick recipe for pasta. INGREDIENTS SERVES 4 to 6 500g Penne 150g peas (tinned, drained or cooked fresh) 2 tablespoons pesto grated parmesan 50g METHOD Cook the pasta,and drain. Stir in the peas, and pesto. Serve immediately. Add grated cheese. ENJOY

PENNE WITH RED OR GREEN PEPPERS

Hi and welcome. This week another pasta recipe. Serves 4 to 6 INGREDIENTS 1 large red or green pepper 4 tbsp olive oil 4 cloves of garlic chopped 500g Penne chopped parsley METHOD Remove seeds from pepper. Cut into small pieces (3cm) Heat the oil, add peppers and garlic, Cook gently for 10 minutes. Cook the pasta in boiling water for 10 to 15 minutes.Drain, return to saucepan and stir in the pepper mixture. Serve at once. Garnish with parsley. ENJOY