INGREDIENTS SERVES 4 n1 red onion n 5 cloves garlic n 250g packet of cherry tomatoes n100g pitted olives n 4 tsp capers n Dried oregano n 2 x 200g blocks of feta n Nice ciabatta
loaf n Fresh parsley n Butter n Olive oil n Salt and pepper METHOD 1 Preheat your oven to 160degC fan (180degC/360degF/Gas Mark 4).
BAKED FETA, CHERRY TOMATOES & GARLIC CIABATTA
The feta goes rich and squidgy in the oven - it's sublime.
INGREDIENTS SERVES 4 1 ciabatta
loaf 50g butter r 250g salt beef or pastrami 100g sauerkraut 2 slices Gruyere cheese Jack Sauces nationwide supermarkets, priced 1 bottle Jack Daniel's Full Flavour Smokey Barbecue Sauce DIRECTIONS Spread the inside of the ciabatta
1 butternut squash, cut into thin wedges 2 red onions, halved and cut into wedges 4 parsnips, cut into wedges 3 tbsp olive oil (try garlic or basil infused) 12 tbsp clear honey 1 small ciabatta
, roughly torn into pieces (tomato and olive ciabatta
works well) 1 tbsp sunflower seeds, optional 225g bag leaf spinach 2 tbsp white wine vinegar 1 tsp Dijon mustard
INGREDIENTS | 12 thin slices of ciabatta
| 4 tablespoons extra virgin olive oil | 1 large garlic clove, peeled For the nduja and ham bruschette | 2-3 tablespoons nduja | 4 large slices of Parma ham | Runny honey for drizzling | 1 tablespoon shelled pistachio nuts, chopped For the tomato and basil bruschette | 160g fresh mixed cherry tomatoes, halved or quartered | Small handful of fresh basil leaves, about 30g, roughly torn | 2 tablespoons extra virgin olive oil | Salt and freshly ground black pepper For the prawn bruschette | 8-12 raw king prawns, peeled and deveined | 3 tablespoons mayonnaise | Pinch of chilli powder | 1 tablespoon freshly squeezed lemon juice METHOD 1 First make the toasts.
INGREDIENTS 150g monkfish tail 4-5 king prawns (depending on size) 4 mussels 50g cubed haddock 2 tbsps diced white onion 2 garlic cloves, finely diced 1 lemon cut into wedges 2 tbsps fresh parsley (chopped) 50ml white wine 100ml quality fish or veg stock 200g linguine cooked al dente 80ml double cream Pinch of salt and pepper 2 slices ciabatta
50g salted butter Pea shoots (optional for garnish) METHOD Firstly, cook the linguine in a pot of boiling water (salted) for 6-7 minutes until it is cooked but still has"bite".
Add the oil, and, once it shimmers, add the sliced ciabatta
and cook for about 2 minutes on both sides, or until char lines/grill marks form.
125ml extra-virgin olive oil For the ciabatta
: 600ml water, lukewarm 25ml extra-virgin olive oil 22g dried yeast 1kg strong bread flour, plus extra for dusting Two tablespoons unrefined golden caster sugar One tablespoon fine sea salt For the peppers: Four red peppers (ideally nice 'square' ones) Four ripe plum tomatoes, a good 'for the peppers (tinned plum toms will work) Two cloves garlic 100ml olive oil Maldon salt and freshly-ground black pepper Method First, let's make the ciabatta
bread; sift the flour into a wide bowl.
The Magnifica Tradizionale ticks every cooked breakfast box: eggs with grilled smoky pancetta, sausage, sauteed mushrooms, tomato and toasted ciabatta
Heritage tomatoes with garlic and crisp basil on toasted ciabatta
, topped with balsamic glaze.
Adding an Italian twist to the morning staple will be the likes of Eggs Diavlo - a mix of fried eggs with tomato, parmigano-reggiano cheese and nduja (a type of spicy pork sausage) as well as toasted ciabatta
. Another mix of flavours will be served up in a breakfast of French toast with panettone, ricotta and yoghurt, berries, honey and cinnamon.
Slice open the ciabatta
and separate into two halves.