Five a day roasted vegetable sauce

Every now and again I get a fancy for vegetables and lots of them! This roasted vegetable sauce is perfect for ensuring your family get their five a day and is great with gnocchi and pasta or even with cous cous. I chose to use baby courgettes and baby aubergine alongside pepper and onion to give vibrant colour and a balance between sweet and savoury. Feta was made to be paired with such flavours so a liberal sprinkling of this over your finished dish really lifts the flavours. The sauce should be chunky with a light tomato coating- I used Cirio Tuscan chopped tomatoes which have the perfect ratio of sauce to tomato chunks. You can find them at http://www.cirio1856.co.uk.

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Ingredients- serves 4
4 garlic cloves- kept whole
1 large red onion- peeled and cut into small wedges
1 red and 1 yellow bell pepper- chopped
Handful of baby courgettes- chopped
Handful of baby aubergine- chopped
Handful of black olives- optional
Olive oil
Salt and pepper
Chilli flakes
400g tin of chopped tomatoes
Fresh basil

1.Preheat the oven to 180c/ 160 fan ready for the veggies. Take a large roasting tin and place all the chopped vegetables into it including the whole garlic cloves. Drizzle with a good amount of olive oil and season. I used smoked sea salt which is fabulous with roasted vegetables. Roast for around 15 minutes until everything is tender- test with a knife, if it goes into the vegetables easily then it’s ready!

2. Take a large frying pan and add a small glug of oil over a medium heat. Rescue the garlic cloves from the vegetable tray and squeeze out the tender and wonderfully fragrant garlic. I then fried off the garlic with a touch of chilli flakes (or as much as you dare!) for a minute or two before scattering the vegetables into the pan. The chilli should enhance the flavours rather than drowning them out. Pour in the tinned tomatoes and cook for around 10 minutes on a simmer so the tomato brings the sauce together and the flavours develop even more. Finish with a liberal sprinkling of freshly torn basil leaves and away you go! Serve with gnocchi or pasta and feta over the top if you like. Mozzarella would also be delicious. Any leftovers can be easily reheated or blitzed into a smooth sauce or soup for the freezer.

Chunky roasted vegetable sauce- get your five a day in the most effortless way!

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Summertime courgette, feta and mint tart

Courgette is now in season so make the most of it with this courgette, feta and mint tart recipe. To make this as flavourful yet light as possible I also used a little added halloumi alongside the feta but you could always use extra feta if you prefer.

This will make two 12 inch tarts or one larger one so get your apron on and get cooking! To make this as simple as possible I used readymade shortcrust pastry to save time but feel free to make your own if you fancy.

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Ingredients
Pack of ready rolled shortcrust pastry
4 large eggs
100g feta
30g halloumi
1 large courgette or 2 medium
Handful of fresh mint- finely chopped
Salt and pepper to season

1. Start by preheating your oven to 200c/ 180 fan; do check the instructions on the pack of pastry you have bought in case the temperatures are slightly different but this is a rough guide. Line your tart tin (or tins if making two smaller ones) and blind bake for 10 minutes. You can do this by placing a layer of baking parchment on top of the pastry and adding baking beans, dried beans such as kidney beans or rice to hold it down. You really do need to blind bake otherwise the base of the tart will be soggy and unappetising. After the ten minutes, I then removed the lining and baked for a further 5 minutes to make sure that the base cooks well.

2. Whilst that is in the oven, crack the eggs into a bowl and lightly beat; emphasis on lightly! Add in the cheese, mint and seasoning. Now comes the star of the show: the courgette. I finely sliced two thirds of the courgette and added this to the egg mixture. I then sliced the remaining courgette so this could be layered across the top of the tart when it’s assembled but you could add it all through the egg if you prefer. You could also sprinkle an extra bit of feta or halloumi over.

3. Fill each tart tin with the egg mixture and cook for around 15 minutes until the egg has set. Allow to stand for a few minutes before serving- nobody wants to burn their mouths on scalding egg! Serve with a salad and dig in!

Courgette, feta and mint tart- a celebration of summertime!