EASY VEGGIE entertaining

Cooking for vegetarian guests? Try our irresistible, in-season menu

- ROSE FOOKS

Vesper martini

Shake things up James Bond-style with this twist on a classic martini.

Pour the gin, vodka and vermouth over ice in a cocktail shaker. Shake and pour into a coupe glass. Garnish with a twist of lemon or an olive.

For a complementary nibble, top crostini (toasted baguette slices brushed with oil) with green tapenade mixed with freshly chopped parsley and lemon zest. Finish with a curl of Parmesan.

Baby new potatoes with baked feta

Jazz up your usual roasties by serving these crispy potatoes with warm, salty, soft feta cheese.

COOK'S TIP

If you like spice, try adding some chilli flakes to the potatoes and drizzle with a little honey just before serving.

PER SERVING: 190 cals, 9g fat, 5g sat fat, 20g carbs

1 Heat the oven to 180C Fan/Gas 6. Toss the potatoes with ½tbsp olive oil and some salt. Spread in an even layer on a tray or dish and roast for 30 mins, shaking the tray occasionally.

2 Make a space for the feta in the centre of the tray or dish. Add the feta and drizzle the top with the remaining olive oil, some fresh black pepper and the oregano. Squeeze over the lemon juice, then tuck the lemon slices among the potatoes. Cover with foil and bake for 10 mins.

3 Remove the foil and give the potatoes a good mix. Switch to the grill. Once hot, cook them for 5-10 mins, until charred and golden.

4 Bring to the table and mix the feta and potatoes together before serving.

Squash, spinach and tomato wellington

A showstopping meat-free main, with golden pastry and tasty Mediterranean filling.

COOK'S TIP