Baked feta with roasted grapes and rosemary Hot-smoked salmon, gnocchi and spinach bake Raspberry chocolate pots
Baked feta with grapes and rosemary
SERVES 4 AS A STARTER | PREP 5 MINS | COOK 35 MINS | EASY | V
A block of feta plus some grapes makes this a starter with zero-minute prep time on the day as can you can get it ready the day before.
Put two sheets of foil just larger than an A4 piece of paper over one another on a worksurface. Position a 200g block of feta in the middle. Add 200g of red grapes around the feta, along with 1-2 rosemary sprigs, broken into smaller sprigs. Drizzle with 2 tbsp of olive oil, ½ tbsp of runny honey and a crack of black pepper. Scrunch up the sides and seal the parcel. Chill until ready to serve – up to 24 hrs. Heat the oven to 200C/180C fan/gas 6 and bake for 30-35 mins or until the grapes have burst and the feta is soft. Serve with warmed focaccia for dunking.
PER SERVING 218 kcals | fat 15.7G | saturates 7.7G carbs 11G | sugars 11G | fibre 0.7G | protein 8G | salt 1.3G
Esta historia es de la edición September 2022 de Olive.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición September 2022 de Olive.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
