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Category: Starters

  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    FemkeFemke
    Vegetable spiral sticks wrap carrots and asparagus in breadstick dough with Parmesan and oregano. The brief blanch keeps the vegetables tender while the dough bakes crisp.
    4.5 from 2 votes
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    Servings
    Servings 12 people

    Ingredients
     

    • 3 carrots cut lengthwise into quarters
    • 12 asparagus spears trimmed
    • 310 g refrigerated breadstick dough
    • 1 egg white lightly beaten
    • 25 g Parmesan finely grated
    • ½ tsp dried oregano
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    Instructions

    • Heat the oven to 190°C. Blanch the carrot sticks in boiling water for 3 minutes, then add the asparagus for 2 minutes more.
      3 carrots, 12 asparagus spears
    • Drain, refresh under cold water and dry thoroughly.
    • Cut the breadstick dough into 24 pieces and roll each piece into a thin rope. Wrap one rope around each vegetable stick.
      310 g refrigerated breadstick dough
    • Place on a lined baking tray, brush with egg white and sprinkle with Parmesan and oregano.
      1 egg white, 25 g Parmesan, 1/2 tsp dried oregano
    • Bake for 12–14 minutes until the dough is golden and cooked through.
    Start Cooking

    Chef's notes

    • Dry the vegetables well before wrapping or the dough will slip.
    • Keep the dough ropes thin so they bake through before the vegetables overcook.
    • Best served warm, but leftovers can be reheated briefly in the oven.
    • Use a plain or lightly seasoned breadstick dough to keep the vegetable flavour clear.
    • For authentic Parmigiano Reggiano, look for the protected name on the rind. You can read more about the official designation from the Parmigiano Reggiano Consortium.
    Drink pairing
    Fresh, lightly herbal drinks suit the asparagus and Parmesan. Avoid heavy reds or very sweet drinks.

    Alcoholic

    • Prosecco
    • Sauvignon Blanc
    • Pilsner

    Non alcoholic

    • Cucumber and mint water
    • Sparkling apple juice
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 103kcal (5%) | Carbohydrates: 13g (4%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 299mg (13%) | Potassium: 88mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 2686IU (54%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 2mg (2%) | Vitamin D: 0.01µg | Vitamin E: 0.3mg (2%) | Vitamin K: 9µg (9%) | Folate: 12µg (3%)

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  • Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Applause for the Chef TeamApplause for the Chef Team
    Stuffed olive spread combines cream cheese, sour cream, pimiento olives and pecans into a quick savoury starter. The briny olives balance the richness, while the nuts add texture.
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    Servings
    Servings 16 people

    Ingredients
     

    • 225 g cream cheese softened
    • 60 ml sour cream
    • 120 g pimiento-stuffed green olives chopped
    • 55 g pecans chopped
    • ⅛ tsp black pepper
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    Instructions

    • Beat the cream cheese, sour cream and pepper until smooth.
      225 g cream cheese, 60 ml sour cream, 1/8 tsp black pepper
    • Fold in the chopped olives and pecans, keeping some texture in the spread.
      120 g pimiento-stuffed green olives, 55 g pecans
    • Cover and chill until firm enough to spread. Serve with crackers, toast or crisp vegetables.
    Start Cooking

    Chef's notes

    • Chill for at least 30 minutes before serving for a firmer texture.
    • Use well-drained olives so the spread does not loosen too much.
    • The spread keeps refrigerated for up to 3 days.
    • Serve with plain crackers or toasted sourdough rather than strongly flavoured bread.
    Drink pairing
    A crisp, acidic drink works best with the salty olives and creamy cheese base. Keep the pairing clean rather than sweet.

    Alcoholic

    • Fino sherry
    • Picpoul de Pinet
    • Dry cider

    Non alcoholic

    • Sparkling lemon water
    • Iced green tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 91kcal (5%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Cholesterol: 16mg (5%) | Sodium: 162mg (7%) | Potassium: 41mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 243IU (5%) | Vitamin B12: 0.04µg (1%) | Vitamin C: 0.1mg | Vitamin E: 0.5mg (3%) | Vitamin K: 1µg (1%) | Folate: 2µg (1%)

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  • Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Applause for the Chef TeamApplause for the Chef Team
    Bhel puri-style lentil salad uses French green lentils, puffed quinoa, vegetables, chutneys and peanuts for crunch, acidity and protein. It keeps the chaat profile while staying fresh and quick.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 100 g cooked French green lentils
    • 1 bell pepper finely diced
    • 300 g English cucumber finely diced
    • 1 jalapeño seeded and finely diced, optional
    • 110 g cooked corn kernels
    • 25 g puffed quinoa
    • 60 ml tamarind-date chutney
    • 2 tbsp coriander chutney
    • 90 g Roma or cherry tomatoes finely chopped
    • 50 g red onion finely chopped
    • 10 g fresh coriander finely chopped
    • 45 g unsalted roasted peanuts
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    Instructions

    • Divide the lentils, bell pepper, cucumber, jalapeño, corn and puffed quinoa between two bowls.
      100 g cooked French green lentils, 1 bell pepper, 300 g English cucumber, 1 jalapeño, 110 g cooked corn kernels, 25 g puffed quinoa
    • Drizzle over the tamarind-date chutney and coriander chutney.
      60 ml tamarind-date chutney, 2 tbsp coriander chutney
    • Top with tomatoes, red onion, coriander and peanuts. Serve immediately for the best crunch.
      90 g Roma or cherry tomatoes, 50 g red onion, 10 g fresh coriander, 45 g unsalted roasted peanuts
    Start Cooking

    Chef's notes

    • Add the puffed quinoa just before serving if you want maximum crunch.
    • Use a no-added-sugar tamarind chutney if you prefer a sharper finish.
    • The vegetables can be chopped several hours ahead and kept chilled.
    • Keep the peanuts separate until serving if packing for lunch.
    Drink pairing
    Tangy chutneys, coriander and chilli need cooling drinks with citrus, spice or gentle sweetness.

    Alcoholic

    • Off-dry Riesling
    • Wheat beer
    • Gin and tonic with lime

    Non alcoholic

    • Salted lime soda
    • Mango lassi
    • Iced mint tea
    Nutrition per serving
    Calories: 450kcal (23%) | Carbohydrates: 78g (26%) | Protein: 11g (22%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Sodium: 365mg (16%) | Potassium: 856mg (24%) | Fiber: 8g (33%) | Sugar: 42g (47%) | Vitamin A: 2732IU (55%) | Vitamin C: 101mg (122%) | Vitamin E: 3mg (20%) | Vitamin K: 45µg (43%) | Folate: 125µg (31%)

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  • Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    FemkeFemke
    Blue cheese devilled eggs add a sharp, savoury edge to the classic filled egg. Mayonnaise keeps the yolks creamy while parsley and hot sauce lift the richness.
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    Servings
    Servings 24 people

    Ingredients
     

    • 24 hard-boiled eggs peeled
    • 115 g blue cheese crumbled
    • 160 g mayonnaise
    • 2 tbsp fresh parsley minced
    • 1 tbsp hot pepper sauce
    • ¼ tsp black pepper
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    Instructions

    • Halve the eggs lengthwise and remove the yolks to a bowl.
      24 hard-boiled eggs
    • Mash the yolks with blue cheese, mayonnaise, parsley, hot sauce and pepper until creamy but still slightly textured.
      115 g blue cheese, 160 g mayonnaise, 2 tbsp fresh parsley, 1 tbsp hot pepper sauce, 1/4 tsp black pepper
    • Spoon or pipe the filling back into the egg whites.
    • Chill until ready to serve.
    Start Cooking

    Chef's notes

    • For a smoother filling, press the yolk mixture through a sieve before piping.
    • Make the eggs up to 1 day ahead and keep covered in the refrigerator.
    • Use a mild blue cheese if serving as part of a larger starter spread.
    • Add the hot sauce gradually and taste before filling the eggs.
    Drink pairing
    Sharp blue cheese and egg yolk need a drink with cut and freshness. Dry sparkling options work especially well.

    Alcoholic

    • Brut Champagne
    • Dry Riesling
    • Crisp lager

    Non alcoholic

    • Sparkling grape juice
    • Lemon iced tea
    • Alcohol-free sparkling wine
    Nutrition per serving
    Calories: 140kcal (7%) | Carbohydrates: 1g | Protein: 7g (14%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Cholesterol: 193mg (64%) | Sodium: 174mg (8%) | Potassium: 80mg (2%) | Fiber: 0.02g | Sugar: 1g (1%) | Vitamin A: 330IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 17µg (16%) | Folate: 25µg (6%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
    No ratings yet
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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  • Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple and Feta Tarte Tatin with Balsamic and Thyme

    FemkeFemke
    A savoury mini tarte tatin with caramelised shallot, beetroot, apple, puff pastry, feta and thyme. Sweet, tangy and impressive without much effort.
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot peeled and finely chopped
    • 1 tbsp butter plus extra for greasing
    • 1 raw beetroot peeled and sliced
    • 2 tsp balsamic cream plus extra to serve
    • 1 apple peeled, cored and sliced
    • 1 roll ready-made puff pastry
    • 50 g feta crumbled
    • 2 sprigs fresh thyme
    • pepper
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    Instructions

    • Preheat the oven to 180°C. Caramelise the shallot in a little butter. Add the beetroot slices and 1 tsp balsamic cream. Simmer until the beetroot softens and season with pepper.
      1 shallot, 1 tbsp butter, 1 raw beetroot, 2 tsp balsamic cream, pepper
    • Grease two small springform tins with butter. Add the beetroot and shallot, then the apple slices. Cut puff pastry circles to fit the tins and cover each one.
      1 apple, 1 roll ready-made puff pastry
    • Bake for 25 minutes. Rest for 5 minutes, then turn out onto plates. Finish with feta, thyme and a little balsamic cream. Serve with a fresh salad.
      50 g feta, 2 sprigs fresh thyme
    Start Cooking

    Chef's notes

    Use small tins for individual tartes, or one larger tin if preferred.
    Drink pairing
    The beetroot, apple and balsamic bring sweetness and acidity, while feta adds salt. Pair with bright, dry drinks.

    Alcoholic

    • Dry Rosé
    • Beaujolais
    • Dry Cava

    Non alcoholic

    • Apple and thyme sparkling water
    • Hibiscus iced tea
    • Alcohol-free sparkling rosé
    Nutrition per serving
    Calories: 203kcal (10%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 38mg (13%) | Sodium: 366mg (16%) | Potassium: 296mg (8%) | Fiber: 4g (17%) | Sugar: 14g (16%) | Vitamin A: 394IU (8%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 9mg (11%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.4mg (3%) | Vitamin K: 3µg (3%) | Folate: 61µg (15%)

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  • Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    FemkeFemke
    A colourful vegetarian salad with wild rice, chickpeas, feta, orange, herbs and a sweet-tart superfood mix. Light, bright and substantial enough for lunch.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot finely chopped
    • 0.5 garlic clove pressed
    • 1 tbsp olive oil
    • 50 g wild rice
    • 0.5 can chickpeas drained and rinsed
    • 75 g feta crumbled
    • 0.5 orange segmented
    • 2 tbsp goji berry and mulberry mix or similar dried fruit and seed mix
    • 1 tbsp fresh coriander chopped
    • 1 tbsp mint chopped
    • 1 tbsp cider vinegar
    • 0.5 tbsp peanut oil
    • salt and pepper
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    Instructions

    • Soften the shallot and garlic in the olive oil.
      1 shallot, 0.5 garlic clove, 1 tbsp olive oil
    • Add the wild rice and enough water to cover. Simmer gently until the rice is tender and the liquid has been absorbed.
      50 g wild rice
    • Add the chickpeas and warm through for a few minutes. Fold in the feta, orange, superfood mix, herbs, cider vinegar and peanut oil. Season and serve.
      0.5 can chickpeas, 75 g feta, 0.5 orange, 2 tbsp goji berry and mulberry mix, 1 tbsp fresh coriander, 1 tbsp mint, 1 tbsp cider vinegar, 0.5 tbsp peanut oil, salt and pepper
    Start Cooking

    Chef's notes

    Serve warm or at room temperature. Add extra herbs just before serving for the freshest finish.
    Drink pairing
    This salad is nutty, salty, citrusy and lightly sweet, so it pairs best with crisp, aromatic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Dry Rosé
    • Wheat beer

    Non alcoholic

    • Orange and mint sparkling water
    • Iced rooibos with citrus
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 312kcal (16%) | Carbohydrates: 27g (9%) | Protein: 10g (20%) | Fat: 19g (29%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 432mg (19%) | Potassium: 256mg (7%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 359IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 20mg (24%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 6µg (6%) | Folate: 53µg (13%)

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  • Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    FemkeFemke
    Earthy grilled beetroot meets peppery rocket, soft goat cheese, sage and balsamic. A simple vegetarian plate with a surprisingly elegant finish.
    4 from 1 vote
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    Servings
    Servings 2 people

    Ingredients
     

    • 500 g raw red beetroot peeled and diced
    • 2 tbsp olive oil plus extra for dressing
    • 0.5 garlic clove
    • 3 sage leaves
    • 1 handful rocket
    • 1 tbsp tarragon leaves optional
    • 40 g soft goat cheese in pieces
    • 1 tbsp balsamic vinegar
    • salt and pepper
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    Instructions

    • Heat the oven grill. Peel and dice the beetroot, place in a baking dish, drizzle with olive oil and season. Grill for about 10 minutes.
      500 g raw red beetroot, 2 tbsp olive oil
    • Finely chop the garlic and sage. Stir into the beetroot and return to the grill until the beetroot is tender.
      0.5 garlic clove, 3 sage leaves
    • Divide the rocket and tarragon over plates. Add the grilled beetroot and goat cheese. Blend a little reserved beetroot with balsamic and olive oil, then drizzle over the salad.
      1 handful rocket, 1 tbsp tarragon leaves, 40 g soft goat cheese, 1 tbsp balsamic vinegar, salt and pepper
    Start Cooking

    Chef's notes

    If the beetroot is still firm, grill it a little longer before serving.
    Drink pairing
    Beetroot is earthy and sweet, goat cheese is creamy and tangy. Pair with drinks that have acidity and a touch of fruit.

    Alcoholic

    • Pinot Noir
    • Loire Sauvignon Blanc
    • Dry cider

    Non alcoholic

    • Pomegranate sparkling water
    • Apple and sage iced tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 147kcal (7%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Sodium: 7mg | Potassium: 157mg (4%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 386IU (8%) | Vitamin C: 4mg (5%) | Vitamin E: 2mg (13%) | Vitamin K: 19µg (18%) | Folate: 19µg (5%)

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