Spicy Chard, Mozzarella and Potato Tart

Start by making the pastry ...

Olive Oil Pastry

200g Plain Flour
Half teaspoon salt
One and a half tablespoon olive oil
Half a cup cold water

Mix together the flour and salt in a large bowl. First combine the olive oil and water in a small bowl and then add to the flour mixture, stirring until smooth. Flour your worksurface and then knead the dough for a minute before returning it to the large bowl. Cover with a clean, dry tea towel and leave for one hour. Preheat oven to 200°C, gas mark 6.

Filling
200g Swiss chard leaves, shredded
2 medium potatoes, diced
1 small onion, finely chopped
150g mozzarella, chopped
Handful of parsley, chopped
2 tablespoons olive oil
1 egg, beaten
Seasoning to taste - we like to add a couple of teaspoons of curry powder

Peel potatoes and cut into small cubes. Put in saucepan with cold water and bring to the boil. Heat for around 10 minutes, until cooked but still firm, drain and leave to cool slightly. Wash the chard leaves then shred with large knife. Peel and finely chop the onion. Chop the mozzarella into small pieces. Rinse and finely chop the parsley. Place all the prepared ingredients into a large bowl and add a tablespoon of olive oil. Add your preferred seasoning, then mix in the beaten egg.

Brush a baking tray using some of the second tablespoon of olive oil. Take two-thirds of the pastry and form into a large circle, we tend to do this by patting out with our hands rather than with a rolling pin. Place circle on oiled baking sheet and pile the filling on top, leaving a two inch edge all the way round. Form the remaining pastry into a circle large enough to cover the filling, lay it on top then roll up the edge of the base pastry and pinch together to create a good seal. Lightly prick the pastry lid with a fork, then bake in oven for 25 minutes. Allow to cool for 5 minutes before cutting. Also tastes great cold - good for picnics!

Butternut Squash Pasta

500g penne pasta
900g butternut squash, peeled, seeded and cut into small chunks
3 tablespoons olive oil
2 garlic cloves, crushed
1 onion, finely chopped
800g chopped tomatoes
1 tablespoon tomato puree
150 ml vegetable stock
1 teaspoon oregano
85g cheddar cheese, grated

Cook the pasta in boiling water for 10-12 minutes or until tender, add squash for the last 5-6 minutes of cooking time. Heat the olive oil in a pan and cook the garlic for 1 minute. Stir in the tomatoes, puree and stock. Simmer for 10 minutes, stir in the oregano and season to taste. Drain the pasta and stir in the tomato sauce. Spoon into a 2.5 litre flameproof dish, sprinkle over the cheese and cook under a hot grill for 4-5 minutes until golden and bubbling. To prepare ahead, make up the dish without the cheese and chill. When ready to cook, cover with foil and bake at 180°C, gas mark 5 for 20-25 minutes, remove the foil and sprinkle with cheese for the last 5 minutes. We usually serve with garlic bread and salad. Serves 8.

Chard, Tomato and Chick Pea Curry

250g Swiss Chard, washed and shredded
400g Chopped Tomatoes
410g can Chick Peas (in water)
1 clove Garlic, chopped
1 small Onion, finely chopped
1 inch fresh Ginger Root, peeled and grated
1 tablespoon Curry Paste
1 tablespoon Olive Oil

Heat the oil, garlic, onion and ginger together in a saucepan for 5 minutes until golden. Stir in the curry paste and cook for a minute before adding tomatoes, then simmer for 5 minutes. Stir in the chick peas, including their liquid, and bring back to the boil. Simmer for 10 minutes, season and stir in the chard. Heat gently for a couple more minutes until chard is cooked.

Leek, Sweetcorn and Potato Soup

2 medium Leeks, finely sliced
400g Sweetcorn kernels
450g Potatoes, diced
500ml Milk
500ml Vegetable Stock
25g Butter
1 tablespoon Olive Oil

Gently heat the butter and oil in a large saucepan until butter has melted. Add the leeks and cook for 5 minutes until softened. Add the potatoes and cook for a further 5 minutes. Add the milk and stock and bring to the boil. Reduce the heat, half cover and simmer for 10 minutes. Add the sweetcorn and simmer for a further 10 minutes. Scoop out half of the vegetables before liquidising the rest of the soup. Stir back in the set aside vegetables and then serve.

See also Keep Well Recipes for Winter and Apple Recipes