Triple-Tested Recipes (Part 3) - Layered Omelette Cake, Light and Fresh Potato Salad, Cheese and Pickle Crown Bread

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Layered Omelette Cake

This easily assembled veggie main is a real show-stopper.

Hands-on time 30 min, plus chilling. Cooking time about 25 min. Serves 12

· 16 large eggs

· 5tbsp freshly chopped chives

· 2tbsp vegetable oil

· 500g (1lb 20z) full-fat Philadelphia cream cheese

· 1 red pepper, deseeded and finely diced

· ¹/₂ red chilli, deseeded and finely chopped

· 50g (20z) watercress, chopped, plus extra to garnish

Beat the eggs in a large jug with 2tbsp of the chives and plenty of seasoning. Heat ¹/₂tbsp of the oil in a 20.5cm (8in) non-stick frying pan and pour in quarter of the egg mixture. Swirl the pan to ensure the base in covered. Using a spatula, occasionally push the mixture in from the sides of the pan while it’s cooking (but ensuring the base is always fully covered with egg). Cook for 2-3 min until the underneath is golden, then flip the Omelette and cook for a further 2-3 min. Transfer to a plate to cool completely.
Repeat with the remaining oil and egg mixture to make three more omelettes (you may need to whish the eggs before making each omelette to redistribute the chives).
While the omelettes are cooling, in a large bowl beat together the cream cheese, remaining chives, the red pepper, chilli, chopped watercress and some reasoning. Line a 20.5cm (8in) cake tin with clingfilm and place a cooled omelette in the base. Spread a third of the cream cheese mixture over the omelette. Repeat stacking and spreading twice more and then top with the remaining omeltte. Cover tin with cling film and chill in the fridge for at least 30 min.
To serve, lift the omelette cake from the tin and peel of the clingfilm. Transfer to a serving plate or cake stand, garnish with watercress and serve in wedges.

Per serving 321cals, 31g fat (15g saturates), 1g carbs (1g total sugars)

Get ahead: Prepare to the end of step 3 up to a day ahead. Chill. Complete recipe to serve.

The sides

Keep side dishes exciting, but not too numerous. Serve with a fresh and crisp green salad – ideally with the dressing alongside to avoid the leaves going soggy.

Light and Fresh Potato Salad

A perennial favourite at a buffet, this salad is lightened with a flavor some mustard dressing, rather than being drowned in mayonnaise.

Chop 1.5kg (3¹/₄lb) unpeeled new potatoes into bite-size pieces and cook in boiling salted water for 15-20 min until just tender but not breaking apart. While the potatoes are cooking, whisk together 100ml (3¹/₂fl oz) olive oil, 2tbsp wholegrain mustard, the juice of ^½ a lemon and plenty of seasoning. Drain the potatoes and leave to steam-dry for 5 min before returning to the pan. Pour over the dressing and add 200g (7oz) thinly sliced radishes and 4 thinly sliced radishes and 4 thinly sliced spring onions. Fold together, trying not to break up the potatoes. Tip into a serving dish and scatter over the leaves from a punnet of cress. Serve 12.

Per serving 149cals, 7g fat (1g saturates), 21g carbs (2g total sugars)

Get ahead: Prepare potato salad, up to a couple of hours ahead, but do not add the cress. Transfer to a serving dish, cover with cling film and chill. Complete recipe to serve.

Cheese and Pickle Crown Bread

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Side dishes don’t have to come second! This fun tear-and-share bread will certainly be popular with your guest.

Hands-on time 30 min, plus rising and cooling. Cooking time about 30 min. serves 12

· 25g (1oz) butter

· 300ml (¹/₂pint) milk

· 2 medium eggs

· 450g (1lb) strong plain flour, plus extra to dust

· 1tsp caster sugar

· 1 x 7g sachet fast-action yeast

· 150g (5oz) Branston pickle

· 150g (5oz) extra mature Cheddar cheese, grated

· Oil, to grease

In a small pan, heat the butter until melted, then stir in the milk and heat gently for 1 min until just warm. Beat in one of the eggs.
In a large bowl, stir together flour, sugar, yeast and 1tsp salt. Add milk mixture and stir quickly to make a soft, but not sticky, dough (add a little more milk/ flour as needed). Tip dough on to a worktop dusted with flour and knead for 10 min. form into a ball, cover with a clean tea towel and leave to rise for 30 min.
Roll the dough out to make a 25.5cm x 38cm (10in x 15in) rectangle. In a small bowl, stir together the pickle and cheese, then spread mixture over the dough, leaving a 1cm border. Roll dough up from one of the long edges to make a sausage shape. Use a bread knife to cut into 12 slices. Flour a baking sheet, then arrange slices on their sides (with the swirls facing sideways) and just touching to make a ring shape on the baking sheet. Loosely cover with oiled clingfilm and allow to rise for 30min.
Preheat the oven to 200⁰C (180⁰C fan) mark 6. Beat the remaining egg and use to glaze the rolls. Bake for 25-30 min until risen, golden and the rolls feel firm. Carefully transfer the ring to a wire rack and cool completely before serving.