1. Charred tomato toasts
Preheat the grill to a high heat with a rack about 15cm from the heat source. Brush 4 thick slices of rustic bread with olive oil. Toast under the grill for 1-2 minutes per side until golden brown. Set aside. In a bowl, toss 250g cherry tomatoes with 3 tbsp olive oil and some salt and black pepper. Transfer to a rimmed baking tray and place under the grill for 8-10 minutes until charred and the juices are released. Spread the toasts with goat’s cheese, then top with the warm tomatoes and their juices. Season with black pepper and serve immediately.
2. Simple grilled chicken tenders
Place 4 tbsp rapeseed oil in a sealable bag and add the juice of ½ a lemon, 1 tsp soy sauce, 2 crushed garlic cloves, ½ tsp black pepper and ½ tsp dried oregano. Slice 4 chicken fillets into strips, then add to the bag. Seal the bag and rub the marinade around to coat the chicken completely. Place in the fridge for at least two hours or up to eight, turning the bag occasionally. Preheat the grill to a high heat with a rack about 15cm from the heat source. Spray a baking tray with cooking spray. Remove the chicken tenders from the bag, discarding the marinade, and transfer to the baking tray. Place the chicken under the grill for 5-6 minutes per side or until completely cooked throughout.
3. Pesto spaghetti with cheesy grilled tomatoes
Bring a large pan of salted water to a boil and cook 320g spaghetti according to package instructions. Preheat the grill to a high heat with a rack about 15cm from the heat source. Lightly oil a baking tray. Slice 3 large tomatoes and arrange the slices on the baking tray. Sprinkle each slice with salt and pepper, then top each one with 1 tbsp grated Mozzarella and a sprinkle of grated Parmesan. Place under the grill for 3-5 minutes until golden and bubbly. When the pasta is cooked, drain well and return to the pot. Stir in 4-5 tbsp fresh basil pesto and 1 tbsp olive oil. Warm through over the hot hob, then divide among serving plates. Top with the cheesy tomatoes, tear over some fresh basil leaves and serve.
4. Garlic lamb chops with mint and mustard sauce
Allow 8 lamb chops to sit at room temperature for 30 minutes. Preheat the grill to a high heat with a rack about 15cm from the heat source. In a small saucepan over a medium-low heat, combine 3 crushed garlic cloves with 80ml olive oil. Heat gently for five minutes until fragrant. Remove from the heat and set aside.
Brush the lamb chops on both sides with the garlic oil and season generously with salt and pepper. Place on the grill and cook for 5-8 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. Meanwhile, in the bowl of a food processor, combine 1½ tbsp wholegrain mustard, 1 tbsp white wine vinegar and 1 tbsp honey. With the motor running, stream in the remaining garlic oil with the crushed cloves. Add a small handful of fresh mint leaves and whizz until finely chopped. Serve the lamb chops with the mint-mustard sauce on the side.
5. Grilled banana and Ricotta pots
Preheat the grill to a high heat with a rack about 15cm from the heat source. In a small bowl, combine 8 tbsp brown sugar with a pinch of salt and 1½ tsp vanilla extract. Spread 4 tbsp fresh Ricotta into four ramekins. Slice 2 large bananas about ½cm thick and use to top the ramekins, gently pressing the banana slices into the Ricotta. Using a pastry brush, lightly brush the bananas with water. Sprinkle a quarter of the sugar mixture in an even layer over the top of each ramekin. Place under the grill for 3-4 minutes
until the sugar has caramelised. Serve immediately.
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