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2. Chicory leaves stuffed with beetroot, cumin and mixed grains

This tasty and colorful salad makes a great addition to any buffet. The chicory leaf gives a bitter edge to cut through the sweetness of the beetroot.

Chicory leaves stuffed with beetroot, cumin and mixed grains

Chicory leaves stuffed with beetroot, cumin and mixed grains

Makes: 15

Cooking time: 30 minutes, plus cooling

Per serving: 178 calories; 6g protein; 10g fat (5g saturated fat); 49g carbohydrate (7g sugar); 5g fiber; 2.7g salt

·         50g basmati rice

·         5 cardamom pods

·         50g quinoa

·         2 tsp cumin seeds

·         2 tsp fennel seeds

·         100g canned chickpeas, strained and rinsed well

·         Grated zest and freshly squeezed juice of 2 limes

·         Small handful of fresh coriander leaves, finely chopped, plus extra to serve

·         ½ raw beetroot

·         70g pistachios, plus extra to serve

·         2 tbsp olive oil

·         Pinch of sugar

·         15 middle/outer chicory leaves, washed and dried

·         Salt and freshly ground black pepper

Wash the rice well and put it in a large saucepan with boiling salted water and the cardamom pods. Cook according to the packet instructions until soft but still with a bite. Strain well, spread on a tray to cool down and set aside.

Meanwhile, cook the quinoa in boiling salted water – just enough to cover the grains by 5mm. Gently simmer for about 10 minutes, until softened but retaining a bite. Strain well, spread on a tray to cool, and set aside.

Lightly toast the cumin and fennel seeds in a dry frying pan set over medium heat – just until you can smell the aromas of the seeds releasing – then turn off the heat, remove from the pan and set aside.

In a bowl, combine the chickpeas, rice, quinoa, lime zest, coriander, cumin and fennel seeds, beetroot, and pistachios, salt and pepper, and mix well.

Taste the mixture and season with the olive oil, lime juice, sugar, salt and pepper. Then fill the chicory leaves generously and sprinkle with coriander and the remaining pistachios.

3. Potato and celeriac rösti with a poached egg

Rösti are like hash browns, and make a fantastic brunch topped with a poached egg. Simply omit the egg if you are vegan.

Potato and celeriac rösti with a poached egg

Potato and celeriac rösti with a poached egg

Serves: 2

Per serving: 474 calories; 15g protein; 37g fat (6g saturated fat); 20g carbohydrate (3.5g sugar); 10g fiber; 0.6g salt

·         200g potatoes, scrubbed and halved

·         200g celeriac, peeled and cut into large chunks

·         5 tbsp olive oil

·         320g chestnut or Portobello mushrooms, sliced

·         1 garlic clove, crushed

·         100g baby spinach, finely chopped

·         2 eggs, chilled

·         Truffle oil (optional)

·         Salt and black pepper

Preheat the oven to 1800C/Gas mark 4.

Boil the potatoes for six minutes, then drain and set aside to cool. Next, boil the celeriac for five minutes, then drain and cool.

Grate the potatoes and celeriac with a coarse grater, stir in two tablespoons of olive oil and season well with salt and pepper.

Heat two tablespoons of the oil in a frying pan. Add a large spoonful of the rösti mixture and flatten to 1cm. Cook on a medium heat for two to three minutes on each side until crisp and golden. Repeat until the mixture is used up. Transfer to the oven and bake for five minutes.

Meanwhile, heat the remaining oil in a frying pan. Add the mushrooms and garlic and cook until golden. Season and add the spinach.

When the rösti are ready, poach the eggs for three minutes, until the white is set but the yolk is still runny.

Serve the rösti topped with the mushrooms, spinach and poached egg. Add a drizzle of truffle oil, if liked, and season to taste.

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