Lisa’s Brie, tomato and tarragon pasta
Make the most of sweet summer tomatoes with this (almost) no-cook dinner.
SERVES 4 PREP 10 MINS COOK 8-10 MINS
1 A good few hours before serving, in a bowl combine all the ingredients except the spaghetti. Set aside for as long as you have, until ready to use.
2 Cook the spaghetti according to the packet instructions, then drain, reserving the cooking water. Add the piping-hot spaghetti to the tomato mixture and toss through until combined – you may need a little of the pasta water or more olive oil to loosen. Garnish with a little extra tarragon.
Per serving: 773 cals, 50g fat, 6g sat fat, 61g carbs
Chicken Milanese with spinach and peas
This has all the best things about a Kiev, with a fraction of the effort.
SERVES 4 PREP 20 MINS COOK 10 MINS
1 Butterfly the chicken breasts, or flatten them out by bashing with a rolling pin between 2 sheets of baking paper.
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