- Mushroom filo quiche cups
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Open 1 x 270g pack of filo pastry and cut into squares measuring about 13cm. Brush melted butter inside each cup in a standard muffin tin. Line each hole with a square of filo. Brush the insides of the filo squares sparingly with butter and repeat until you have three layers in each hole, finishing with a light coat of butter. In a jug, whisk together 6 eggs, 150ml milk and 60g grated Gruyère until well combined. Season with salt and pepper and then pour into the pastry cases. Chop 5 mushrooms into 1cm pieces and sprinkle into the quiches. Bake for 10-15 minutes until the filling is just firm and the outer edges of the pastry are golden, covering with foil if they are browning too quickly. Allow to cool for 2-3 minutes, then carefully remove from the tin and check they’re firm underneath. If not, return to the oven for 3-4 minutes longer. To store, place the quiches in a single layer in a sealed container and refrigerate for up to three days.
2. Pizza toast
Preheat the grill to a high heat. Toast one side of 4 slices of wholemeal bread until golden. Turn the bread over and spread each slice with 1 tbsp tomato puree. Sprinkle each with a pinch of oregano, then cover with grated Mozzarella. Tear over 4 slices of salami, if desired. Place back under the grill for another 2-3 minutes or until the cheese is melted, then serve immediately.
3. Sweet potato crisps
Preheat the oven to 110˚C/90˚C fan/gas mark ¼. Line 2 baking trays with parchment paper. Using a mandoline slicer, slice 1 large sweet potato very thinly. Place the slices in a single layer on the baking trays and brush lightly with oil. Season evenly with a sprinkle of salt. Bake for 1-1½ hours until crispy, rotating halfway through. Allow to rest for five minutes before eating. Store leftovers in an airtight container.
4. Chocolate-dipped clementines
Line a large baking tray with parchment paper. In a microwave-safe bowl, melt 120g semi-sweet chocolate (about 60% cocoa solids on high power for about one minute, stirring every 20 seconds, until melted and smooth.
Segment 6 clementines and remove as much pith as possible. Dip half of each segment into the chocolate, shaking off any excess, and transfer to the prepared baking tray. Sprinkle with a pinch of sea salt, then place in the fridge for 10-15 minutes until the chocolate hardens.
5. Blackberry yoghurt bark
Line a rimmed baking tray (one that will fit in your freezer) with parchment paper. Pour 400g full-fat yoghurt onto the baking tray. Use a rubber spatula to spread it out into a single layer around 1cm thick. Put 4 tbsp blackberry jam in a small bowl and stir vigorously until slightly thinned, then dollop teaspoon-sized amounts of jam all over the yoghurt. Use a butter knife to swirl the jam into the yoghurt. Sprinkle the fresh blackberries over the yoghurt. Transfer the tray to the freezer for 3-4 hours until firm. When frozen, break the bark into irregular pieces and store in a freezer bag.