Food Maths: Breadcrumbs

METHOD

1. In a pan, sauté the onion in butter. Then add the spinach and peas. When it’s cooked, blitz the greens with the lemon zest in a blender. 

2. Return the mix to the pan. Add the wine and cook off for a minute on a low heat. 

3. Follow the packet instructions for heating the rice. Then add the rice, chopped mozzarella and herbs to the pan mix. Stir. Season with salt and black pepper. Set aside.

4. Taking 2-3 tsp – enough to make a golf ball size – shape the mixture into small balls or cakes. Dip in the egg and breadcrumbs and fry until cooked. 

5. Serve with garlic mayo.    

METHOD

1. Preheat the oven to 180°C.  

2. Slice the aubergines into approx. 1cm thick slices. Place in a large baking tray and season well, including a splash of olive oil. Bake for 25 minutes until cooked. 

3. Thin the yoghurt with a little water and add the garlic. Beat the eggs and stir into the mix. Season.

4. Pour the yoghurt mixture over the aubergine. Then sprinkle over the breadcrumbs. Bake for a further 10 minutes. 

5. To finish, drizzle the harissa on top and serve with fresh mint or fronds of dill.  

6. Season again with generous amounts of black pepper.

METHOD

1. Simmer the pasta in salted water until al dente, approx. 8 minutes. Check it’s cooked, then drain. 

2. On low heat, gently fry the garlic in a dab of butter or oil, then add the grated fennel. Grate in the lemon zest. Add the breadcrumbs and toast. Slosh in some more olive oil if necessary. 

3. Toss the drained pasta in it and add the cooked garlic prawns. 

4. Add the chilli flakes, Aleppo pepper and finely chopped parsley, if using. 

5. Taste, season if necessary. Serve.