WE LOVE… PESTO WHIRLS pg77// ARANCINI pg79
Black Bomber, roasted courgette & red pepper quiche
SERVES 6
320g (11oz) ready-rolled shortcrust pastry sheet
1 large red onion, peeled 1 large red pepper, deseeded 1 large courgette, trimmed
2 tbsp olive oil sea salt and freshly ground black pepper
3 free-range eggs125ml (4½fl oz) single cream
120g (4½oz) Black Bomber, grated
1 Preheat the oven to 180°C/ Gas Mark 4 and line a 20cm (8in) metal flan tin with shortcrust pastry and place on a baking sheet
2 Cut the vegetables into even-sized chunks, then toss in olive oil. Place on a baking sheet, then sprinkle with sea salt and pepper. Roast in the oven for 30 minutes until softened and browned.
3 Allow the vegetables to cool slightly before placing them in the pastry case.
4 Whisk together the cheese, eggs and cream, then season with salt and pepper. Pour the egg and cream mixture over the filling, then bake in the oven for 25-30 minutes, until the filling is set and golden and the pastry is cooked.
Green Thunder pesto whirls
SERVES 6
1
