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Pepper and Mozzarella Strudel

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This mouthwatering vegetable and cheese strudel makes a hearty, flavour-filled vegetarian main meal

Pepper and Mozzarella Strudel

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Cook Time 45 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 2 red peppers deseeded and thickly sliced
  • 2 yellow peppers deseeded and thickly sliced
  • 1 aubergine thinly sliced
  • 2 tbsp olive oil
  • 200 g 7oz filo pastry
  • 100 g 3½ oz butter, melted
  • 2 x 125g packets mozzarella torn
  • Small bunch basil torn
  • Crisp salad and new potatoes to serve

Instructions
 

  • Preheat the oven to 200°C (400°F, gas mark 6). Combine the peppers and aubergine with the oil and season well. Cook under a preheated grill for 10 mins or until softened and lightly charred.
  • Place a sheet of filo pastry on greaseproof paper and brush with butter. Arrange three sheets of pastry on top, overlapping, creating a rectangle 40 x 30cm (16 x 12in).
  • Brush with butter and top with another layer of filo. Place the aubergine slices down the centre of the filo and layer up with the peppers and mozzarella, finishing with the basil.
  • Fold the ends of the filo over the vegetables. Using greaseproof paper, roll the filo up. Put on a baking sheet, brush with more butter and season well. Bake for 25 mins or until golden brown. Serve with a crisp salad and new potatoes.

Notes

Orange peppers work just as well in this recipe - so you can ring the changes if you prefer.

Aubergine and Mozzarella Pasta

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Chunky aubergine, tasty pine nuts and melt-in-the-mouth mozzarella turn this pasta dish into a flavoursome feast

Aubergine and Mozzarella Pasta

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g 14oz penne pasta
  • 1 aubergine sliced or cut into chunks
  • 1 tbsp olive oil
  • 400 g jar tomato onion and garlic pasta sauce
  • 2 x 150g packets mozzarella torn up
  • 55 g 2oz pine nuts, toasted
  • 20 g packet fresh basil torn up

Instructions
 

  • Cook the pasta in boiling salted water for 10-12 mins. Meanwhile, fry the aubergine in the oil until browned and softened.
  • Stir the sauce into the aubergines and heat through, then add the cooked pasta. Stir well, and set aside to cool slightly.
  • Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.

Notes

If you're not too keen on aubergine, try using mixed peppers or artichokes instead.
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Roasted Vegetable and Goat’s Cheese Puffs

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These choux pastry puffs will come in handy over the festive period. Filled with tangy goat’s cheese and rich roasted veg they are sure to impress

Roasted Vegetable and Goat's Cheese Puffs

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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

For the filling

  • 1 small aubergine cubed
  • 1-2 courgettes cubed
  • 2 red peppers deseeded and cubed
  • 2-3 tbsp olive oil
  • 100 g round soft goat’s cheese with rind
  • ½ x 200ml carton creme fraiche
  • Salt and ground black pepper

For the choux puffs

  • 60 g 2oz butter
  • 75 g 2½oz plain flour
  • 2 medium eggs

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Place aubergine, courgette and pepper on a baking tray and drizzle with olive oil. Turn the vegetables to coat them, then roast in the centre of the oven for 45 mins-1 hour, turning occasionally, until they are starting to tinge golden. Remove them from the oven.
  • To make the choux puffs: Pour 150ml (¼ pint) water into a pan and add the butter. Place pan over a medium heat and stir until butter melts. Increase heat under the pan and bring mixture to a rapid boil. Remove pan from heat and tip in the flour. Beat mixture until it forms a ball and comes away from the sides of the pan. Leave mixture to cool for at least 10 mins, then beat in the eggs. Spoon mixture on to the lined baking sheet, in 4 balls.
  • Bake above the centre of oven for 15-20 mins until the puffs have risen and are pale golden. Remove from oven and pierce each puff with a skewer, or fine knife, to allow the steam to escape. Return them to oven for 5-10 mins until puffs are crisp. If making in advance, slide them on to a wire rack to cool. Reduce the oven temperature to gas mark 5 or 190°C.
  • When puffs are cool, cut off the tops (reserving tops) and scoop out any soft mixture on the inside.
  • Cut the goat’s cheese into cubes. Layer up the roasted vegetables and goat’s cheese inside the choux puffs, adding some creme fraiche and plenty of salt and pepper. Replace the tops on the puffs.
  • Return the choux puffs to the oven for 15-20 mins, or until the cheese is starting to melt. Serve with the sprouts and root mash, and a little of the cranberry relish.

Notes

Not suitable for freezing. Prepare ahead: The vegetables can be roasted and the choux puffs made the day before. Fill the choux puffs with the mixture on the day of serving, allowing a little extra cooking time to ensure the pastry crisps up and the centres are hot.

Spanish-Style Ratatouille

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A low cost, quick and simple Spanish ratatouille made with roasted chunky vegetables of aubergine, peppers, potatoes, onions and courgettes

Spanish-Style Ratatouille

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Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 tbs olive oil
  • 1 medium aubergine sliced into 12 large slices and halved
  • 1 onion peeled, quartered and leaves pulled apart roughly
  • 1 orange or red pepper deseeded and roughly chopped
  • 2 courgettes trimmed and cut into wedges
  • 400 g can chopped tomatoes
  • 3 tsp fresh oregano or 2tsp dried
  • 2 cloves garlic peeled and chopped
  • 6 medium potatoes unpeeled and thickly sliced
  • Salt and freshly ground black pepper

Instructions
 

  • Set the oven to gas mark 6 or 200°C. Put a roasting tin in the oven to heat up. Add the oil and toss the aubergine, onion, pepper and courgettes in the oil, in the hot tin and roast for 10 mins.
  • Meanwhile, put the can of tomatoes, oregano and garlic in small pan, and simmer over a medium heat for 10 minutes, until reduced by about a third.
  • Mix the slices of potato in with the roasting vegetables, and spoon in the tomato sauce. Season well. Cover the tin with foil. Bake for 30 mins, then take off the foil and bake for another 20-25 mins, until the vegetables are tender. Leave for 5 mins before serving.

Notes

This could be cooked on the hob, for about an hour. If the sauce looks as though it’s disappearing, mix some tomato ketchup with a little hot water and stir it into the vegetables.