3 delicious recommended recipes from Enjoy Food

SERVES 2

PREP 20 mins

• 2 tsp light crème fraîche
• 4 tsp low-fat natural yogurt
• 1 tsp medium curry powder
• 1 tbsp fresh coriander
• 1 large, boneless, skinless chicken breast, cooked and sliced
• 3 fresh apricots, sliced
• 1 mango, peeled and sliced
• 3 spring onions, chopped
• 2 pitta breads
• 1 x 60g bag rocket, for garnish

Method

1. In a bowl, mix together the crème fraîche, yogurt, curry powder and coriander.

2. Add the chicken, apricots, mango and spring onions and stir. Set aside.

3. Lightly toast two pitta breads, cut in half, stuff with rocket and add the filing.

Chef's tips

• Ideal for using leftover roast chicken, or you could buy a portion of ready-cooked chicken.

• If you like your food spicy, add a pinch of chilli flakes

SERVES 4

PREP 25 minutes + 2 hours in the fridge

COOK 5 minutes

Ingredients

• 8–10 slices thin-cut white bread, crusts removed
• 1 x 500g bag frozen mixed summer fruits
• artificial sweetener, to taste

Method

1. Line 4 teacups, dariole or individual mini pudding basin moulds with clingfilm.

2. Cut 4 x 5cm circles out of the bread and press into the base of the moulds. Cut 4 larger circles of bread (big enough to cover as a lid). Cut the remaining bread into strips and use to line the sides of the moulds.

3. Place the summer fruits in a saucepan, and heat gently until defrosted. Sweeten to taste. Strain the fruit and reserve the juice.

4. Divide the fruit mixture between the bread-lined cups, then top with the bread "lids". Spoon over the reserved juices, keeping a little juice for serving.

5. Cover the cups with clingfilm, top with a small plate and press down with a heavy weight. Refrigerate for a couple of hours.

6. Turn out onto plates and use the reserved juice to cover any remaining bread.

7. Serve with a spoonful of light crème fraîche or yogurt.

Chef's tips

• Keep a few berries to serve with the puddings, or top with fresh raspberries or blackberries.

• For best results, leave the puddings overnight in the fridge so the bread is fully soaked with the fruit juices.

SERVES 2

PREP 15 minutes

COOK 30 minutes

Ingredients

• 2 peppers, halved and deseeded (1 red and 1 yellow or orange)
• 12 cherry tomatoes
• 8 pitted black olives
• 50g feta cheese, crumbled
• 1 tsp olive oil
• 1 tsp fresh oregano

Method

1. Preheat the oven to 200C/gas 6. Place the peppers on a baking tray, cut side up.

2. Toss together the remaining ingredients and use to fill the peppers.

3. Cook for 30 minutes until the peppers are tender.

Chef's tips

• You could use other cheeses, such as goat’s cheese, mature Cheddar or mozzarella.

• Try using baby peppers to create mini versions of this dish (cooking time will reduce to 20 minutes).