1 olive ciabatta loaf, sliced
Per serving 344 cals, 10g protein, 18g fat (7g saturates), 35g carbs (19g total sugars), 2g fibre
1. Preheat the oven to 180°C (160°C fan) mark 4. Soak the garlic and sage leaves in 2 tablespoons of the olive oil for 10–15 minutes.
2. Toss the grapes in 2 tablespoons of the olive oil, the vinegar, honey and a generous pinch of sea salt flakes. Spread out in a large baking tray in a single layer and roast in the oven for 30–35 minutes, or until tender and juicy.
3. Meanwhile, cut out an 18cm (7in) circle of baking parchment. Unwrap the Tunworth, reserving the box. Sit the cheese in the centre of the parchment and replace in the base of the box. Use a sharp knife to score a lattice in the surface of the cheese. Poke the slices of soaked garlic and sage leaves into the cuts and drizzle over the infused oil. Sprinkle over some sea salt flakes and set aside on a baking tray until ready to bake.
4. Put the cheese into the oven alongside the grapes for the final 15–20 minutes of cooking time, until oozing and soft. Meanwhile, arrange the ciabatta slices on a large baking tray, drizzle with the remaining olive oil, and bake in the oven for 10–15 minutes, turning halfway through, until crisp and golden. Serve straight away with the cheese and grapes.
Moroccan Squash Hummus with Pitta Chips
A party staple with a sweet roasted-squash twist and pretty garnish. This Middle Eastern-inspired dish is a great vegetarian option, too; to make it suitable for vegans, simply leave out the feta cheese.
Serves 4–6
Hands-on time: about 25 minutes
Cooking time: 30 minutes
400g tin chickpeas, drained and rinsed
100ml (3½fl oz) olive oil
4 tsp ras el hanout spice mix
400g (14oz) peeled and deseeded butternut squash, cut into 2cm (¾in) chunks
2 garlic cloves, peeled
2 pittas, split open horizontally
2 tbsp tahini
Finely grated zest and juice of 1 lemon
2 tbsp pomegranate seeds
25g (1oz) feta cheese, crumbled
2 tbsp pomegranate molasses
Per serving (if serving 6) 312 cals, 8g protein, 18g fat (3g saturates), 27g carbs (7g total sugars), 6g fibre
1. Preheat the oven to 220°C (200°C fan) mark 7. In a bowl, toss 75g (3oz) of the chickpeas with 2 teaspoons of the oil, 1 teaspoon of the ras el hanout and some salt and pepper, then spread out on a baking tray. In a large roasting tin, toss the butternut squash with 2 tablespoons of the oil, the remaining ras el hanout and some salt and pepper. Put the garlic cloves on a small sheet of foil, drizzle with 1 teaspoon of the oil and season, then wrap the foil around the garlic. Add the garlic parcel to the butternut squash roasting tin. Put the two trays into the oven and roast for 30 minutes until the squash is tender and the chickpeas are crisp. Remove from the oven and allow to cool completely.
2. Meanwhile, brush the pitta halves with 2 teaspoons of the oil and sprinkle with a little salt. Cut into rough bite-sized triangles, transfer to a large baking sheet in a single layer and bake for 10 minutes until crisp and golden.
3. Once the squash and garlic has cooled, remove the garlic from its foil parcel and tip both the squash and roasted garlic cloves into a food processor. Add the remaining chickpeas and oil, along with the tahini, lemon zest and juice, and season generously, then blend until smooth. Set aside to cool.
4. Tip the hummus into a bowl and top with the pomegranate seeds, roasted chickpeas, crumbled feta and a drizzle of pomegranate molasses, then arrange the pitta chips next to the bowl and serve.
Make the hummus up to 1 day ahead, cover and chill. Remove from the fridge 30 minutes before serving and complete the recipe to serve.
Welcome your guests with a cocktail full of bubbles and a fruity twist.
Serves 4
Hands-on time: 5 minutes
400ml (14fl oz) cloudy apple juice
100ml (3½fl oz) elderflower liqueur
400ml (14fl oz) Prosecco or sparkling white wine or rosé, chilled
TO GARNISH
Slices of apple
Sprigs of fresh mint
Per serving 136 cals, 0g protein, 0g fat (0g saturates), 17g carbs (17g total sugars), 0g fibre
1. Half-fill four champagne flutes with the apple juice, then divide the elderflower liqueur among the glasses.
2. Top up with chilled Prosecco or sparkling white or rosé wine. Garnish each glass with a slice of apple and a sprig of mint.
This refreshing cocktail makes a great start to an extra-special evening.
Serves 6
Hands-on time: 5 minutes
9 tbsp orange liqueur, such as Cointreau
6–12 drops Angostura bitters
1 bottle Prosecco or sparkling white wine, chilled
TO GARNISH
Strips of orange zest
Sprigs of fresh basil
Per serving 176 cals, 0g protein, 0g fat (0g saturates), 11g carbs (11g total sugars), 0g fibre
1. Half-fill six small tumblers with ice cubes, then divide the Cointreau among the glasses, adding 1–2 drops of the Angostura bitters to each glass.
2. Top up each glass with chilled Prosecco or sparkling wine, then garnish with a twist of orange zest and a sprig of basil.
Try cranberry juice for a different spin.
Serves 6
Hands-on time: about 5 minutes
75ml (3fl oz) gin
150ml (5fl oz) pomegranate juice
300ml (10fl oz) Prosecco or sparkling white wine, chilled
Pomegranate seeds, to garnish
Per serving 131 cals, 0g protein, 0g fat (0g saturates), 9g carbs (9g total sugars), 0g fibre