COOKING COMPANION


EXTRA MATURE CHEDDAR & PESTO PINWHEELS


MAKES 20


1 packet of puff pastry 1 jar of pesto 200g grated extra mature cheddar


1 Roll out the pastry, it’s a little easier to handle if it's coming up to room temperature. Lay it landscape and spread the pesto


HOMEMADE PASTA FOR PESTO


SERVES 4


4 large eggs 400g 00 pasta fl our 1 jar of pesto


TO FINISH: Fresh rocket Parmesan Black pepper


1 Place the eggs and pasta fl our into a food processor. Pulse a few times until it comes together like thick breadcrumbs. If it’s looking quite dry add a tiny splash of water or olive oil and pulse a couple more times.


PESTO FLATBREAD PIZZA


MAKES 1


200g spelt fl our 2 tsp baking powder Salt to taste 200g yoghurt 4 tsp pesto


Handful sundried tomatoes Handful chopped artichokes 1 cooked chicken breast, shredded 1 courgette, cut into ribbons 1 avocado, sliced 1 ball mozzarella, shredded Extra virgin olive oil


1 In a bowl add the spelt fl our, salt and baking powder and stir through. Add the yoghurt in small amounts stirring as you go to form a soft pillowy dough.


generously over the pastry before sprinkling the cheddar over the top.


2 Tightly roll the pastry up lengthways so that the cross- section is a tight spiral.


3 Cut the pieces into 1.5cm slices and place on an oiled baking tray.


4 Place in a warm oven at 160C for 10 minutes or until lightly golden.


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2 Tip the dough out on a clean work surface and knead well for a few minutes until it feels springy and quite fi rm. Shape the dough into a disc and wrap in cling fi lm, and then place in the fridge to rest for around an hour.


3 The dough is now ready for you to roll and shape as you prefer. Cook the fresh pasta in boiling salted water for 2 minutes, then drain it (reserving a little of the cooking water) and add it to a large bowl.


4 Finally, mix in your choice of pesto. Finish with grated parmesan and a sprinkling of black pepper, and top with fresh rocket too.


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2 On a fl oured work surface, split the dough in half and begin rolling the fi rst ball of dough to your desired thickness depending on whether you prefer a thin or thick crust.


3 Place on a baking tray and top with a couple of tsp of pesto and scatter your desired amount of sundried tomatoes, artichokes, chicken, courgette ribbons and mozzarella, and pop into a preheated oven for around 15-20 minutes at 180C until cooked through and crispy on the edges. Season with a little salt and drizzle with a little extra virgin olive oil.


Recipe by Neleta Winter, www.nourishfl ourishnutrition.co.uk


PESTO


This gorgeous recipe is going to soon become a fi rm favourite. After you’ve made it once, you’ll always have a jar on the go!


Third cup of mixed pistachios, pumpkin seeds, hemp seeds


30g mint leaves 30g coriander leaves 30g fl at leaf parsley 1 garlic clove Half a cm red chilli, chopped Salt Extra virgin olive oil


1 In a food processor, add the herbs, nuts and seeds along with the garlic, chilli, salt and extra virgin olive oil and blitz until you get a nice rough consistency.


2 Adjust the oil and salt to desired taste, then decant into a sterilised jar to store.


3 Feel free to use whatever nuts, seeds or herbs you have to hand to make it your own.


Recipe by Neleta Winter, www.nourishfl ourishnutrition.co.uk


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