INGREDIENTS SERVES 4 n1 red onion n 5 cloves garlic n 250g packet of cherry tomatoes n100g pitted olives n 4 tsp capers n Dried oregano n 2 x 200g blocks of feta n Nice
ciabatta loaf n Fresh parsley n Butter n Olive oil n Salt and pepper METHOD 1 Preheat your oven to 160degC fan (180degC/360degF/Gas Mark 4).
BAKED FETA, CHERRY TOMATOES & GARLIC
CIABATTA The feta goes rich and squidgy in the oven - it's sublime.
INGREDIENTS SERVES 4 1
ciabatta loaf 50g butter r 250g salt beef or pastrami 100g sauerkraut 2 slices Gruyere cheese Jack Sauces nationwide supermarkets, priced 1 bottle Jack Daniel's Full Flavour Smokey Barbecue Sauce DIRECTIONS Spread the inside of the
ciabatta with butter.
1 butternut squash, cut into thin wedges 2 red onions, halved and cut into wedges 4 parsnips, cut into wedges 3 tbsp olive oil (try garlic or basil infused) 12 tbsp clear honey 1 small
ciabatta, roughly torn into pieces (tomato and olive
ciabatta works well) 1 tbsp sunflower seeds, optional 225g bag leaf spinach 2 tbsp white wine vinegar 1 tsp Dijon mustard
INGREDIENTS | 12 thin slices of
ciabatta | 4 tablespoons extra virgin olive oil | 1 large garlic clove, peeled For the nduja and ham bruschette | 2-3 tablespoons nduja | 4 large slices of Parma ham | Runny honey for drizzling | 1 tablespoon shelled pistachio nuts, chopped For the tomato and basil bruschette | 160g fresh mixed cherry tomatoes, halved or quartered | Small handful of fresh basil leaves, about 30g, roughly torn | 2 tablespoons extra virgin olive oil | Salt and freshly ground black pepper For the prawn bruschette | 8-12 raw king prawns, peeled and deveined | 3 tablespoons mayonnaise | Pinch of chilli powder | 1 tablespoon freshly squeezed lemon juice METHOD 1 First make the toasts.
INGREDIENTS 150g monkfish tail 4-5 king prawns (depending on size) 4 mussels 50g cubed haddock 2 tbsps diced white onion 2 garlic cloves, finely diced 1 lemon cut into wedges 2 tbsps fresh parsley (chopped) 50ml white wine 100ml quality fish or veg stock 200g linguine cooked al dente 80ml double cream Pinch of salt and pepper 2 slices
ciabatta 50g salted butter Pea shoots (optional for garnish) METHOD Firstly, cook the linguine in a pot of boiling water (salted) for 6-7 minutes until it is cooked but still has"bite".
Add the oil, and, once it shimmers, add the sliced
ciabatta and cook for about 2 minutes on both sides, or until char lines/grill marks form.
125ml extra-virgin olive oil For the
ciabatta: 600ml water, lukewarm 25ml extra-virgin olive oil 22g dried yeast 1kg strong bread flour, plus extra for dusting Two tablespoons unrefined golden caster sugar One tablespoon fine sea salt For the peppers: Four red peppers (ideally nice 'square' ones) Four ripe plum tomatoes, a good 'for the peppers (tinned plum toms will work) Two cloves garlic 100ml olive oil Maldon salt and freshly-ground black pepper Method First, let's make the
ciabatta bread; sift the flour into a wide bowl.
The Magnifica Tradizionale ticks every cooked breakfast box: eggs with grilled smoky pancetta, sausage, sauteed mushrooms, tomato and toasted
ciabatta.
Heritage tomatoes with garlic and crisp basil on toasted
ciabatta, topped with balsamic glaze.
Adding an Italian twist to the morning staple will be the likes of Eggs Diavlo - a mix of fried eggs with tomato, parmigano-reggiano cheese and nduja (a type of spicy pork sausage) as well as toasted
ciabatta. Another mix of flavours will be served up in a breakfast of French toast with panettone, ricotta and yoghurt, berries, honey and cinnamon.
Slice open the
ciabatta and separate into two halves.
