In a hurry?
Spring is in the air. You don’t want to slave around in the kitchen, when the sun is beckoning for you to be outdoors. This quick and easy three-course meal is ready in a jiffy. With the new potatoes out now the frittata is guaranteed to be hassle free. When out shopping for cherry tomatoes buy those with the stem still attached to them. They taste better and a subtle aroma of freshness oozes out with the first bite.
Cherry Tomato Salad
Serves 4-6
1kg cherry tomatoes
50g walnuts, coarsely chopped
small bunch of tarragon
2 tbsp balsamic vinegar
1 heaped tbsp wholegrain Dijon mustard
125ml olive oil
l For the dressing, strip the tarragon leaves from their stems. Coarsely chop the leaves. Whisk the vinegar with the mustard, salt and pepper in a small bowl. Gradually whisk in the oil to form a thick sauce. Add the tarragon, taste and adjust seasoning.
l With a sharp knife, make incisions in the cherry tomatoes. Pour the dressing over the tomatoes mixing carefully. Pile in a clear glass bowl, sprinkle with walnuts and garnish with a tarragon sprig.
Smoked Salmon Frittata
Serves 4-6
500g new potatoes
200g smoked salmon
8 large eggs
2 tbsp dill, chopped
100g garden peas, frozen
l Thickly slice the potatoes and cook in a pan of boiling salted water until just tender. Drain well and leave to cool.
l Beat eggs with a fork and stir in strips of the smoked salmon. Add the dill, peas and plenty of salt and pepper. Finally stir in the potatoes.
l Heat 3tbsp of olive oil in a non-stick frying pan. Pour in the egg mixture and cook over a low heat for 10-15 minutes or until the egg is starting to set.
l Turn over onto a plate that is larger than the frittata and slide it back into the pan to cook on the other side. Cook for a further 5 minutes until underside is cooked. Leave to cool in a plate.
l Cut into wedges and serve with the tomato salad.
No Cook Berry Brulee
Serves 6
425ml fresh cream
400g strained yoghurt
4 tbsp light brown sugar
100g pecan nuts
4 tbsp clear honey
125g blueberries
125g raspberries
l Whip cream lightly until soft. Fold in the yoghurt, then pour into a shallow serving dish and smooth the surface. Scatter the sugar over the top, cover and chill for 2-3 hours.
l Dry-fry the pecans in a frying pan, stirring frequently until lightly toasted. Add the honey, stir well and quickly remove from the heat. Tip the pan’s contents over the chilled cream and scatter over the berries. Serve straight away.
