Apple Crumble
Roasted Haddock, Cheese & Vine Tomatoes
SERVES 6 PREPARATION TIME 20 MINUTES, COOKING TIME 30 MINUTES INGREDIENTS 75g/3oz unsalted butter 130g/4½ oz plain flour 50g/2oz porridge oats 150g/5oz demerara sugar 700g/1½ lb Bramley cooking apples 40g/1½ oz sultanas 1 tbsp lemon juice 125g/4oz Simply Crumble cheese METHOD 1. Pre-heat the oven to 190ºC/374ºF/gas mark 5. Grease an oven-proof dish. 2. Put the butter and flour into a bowl, and rub together with your fingertips to make rough crumbs. 3. Stir in the oats and 110g/4oz of the sugar and set aside. 4. Peel, core and cut the apples into chunks. Put into a large pan with the sultanas, lemon juice, remaining 25g/1oz sugar and 2 tbsp water. Cook over a medium heat stirring for 5 minutes until they begin to soften. Turn into the ovenproof dish. 5. Simply crumble the cheese and scatter over the apples. Take the crumble mixture and nip together with the fingertips to make it slightly lumpy. Scatter evenly over the cheese. 6. Bake in the oven for 25 minutes or until the top is golden and crisp.
SERVES 4 PREPARATION TIME 5 MINUTES COOKING TIME 15 MINUTES INGREDIENTS 4 x 175g/6oz skinless, boneless haddock or sea bass fillets 175g/6oz roasted red peppers (from a jar) 1 tbsp olive oil 2tsp dried (or 1 tbsp finely chopped fresh) oregano Freshly ground black pepper 125g/4½ oz Simply Crumble cheese 4 small bunches of cherry tomatoes (on the vine) 1 part-baked ciabatta loaf 250g/9oz mange tout or sugar sap peas Pinch of salt METHOD 1. Preheat the oven to 200ºC/400ºF/gas mark 6. 2. Arrange the fish fillets on a lightly greased baking tray or in a roasting pan.Tear up the peppers and arrange them over the fish. Sprinkle with the olive oil and oregano, then season with the pepper. Simply crumble the cheese and place the tomatoes on top. 3. Transfer to the oven and roast for 12-15 minutes, putting the ciabatta bread in the oven after 5 minutes to bake on the shelf above the fish. 4. Meanwhile, simmer the mange tout in slightly salted water for 6-8 minutes. Drain well. 5. Serve the fish, mange tout and bread
Rocket, Strawberry & Cheese Salad
Ciabatta Cheese Melt
SERVES 4 AS A STARTER PREPARATION TIME 10 MINUTES INGREDIENTS 50g rocket leaves 225g/8oz strawberries 125g/4½ oz Simply Crumble cheese 40g/1½ oz chopped toasted hazelnuts DRESSING 2 tbsp sunflower oil 2 tbsp extra virgin olive oil 1tbsp balsamic vinegar ½ tsp sugar (optional) Salt & pepper METHOD 1.Divide the rocket leaves between four plates 2. Hull and slice the strawberries on top 3. Simply crumble the cheese on top 4. Whisk the dressing ingredients together, drizzle over the salad, then scatter the chopped nuts on top.
SERVES 2 PREPARATION TIME 5 MINUTES COOKING TIME 15 MINUTES INGREDIENTS 1 tbsp olive oil Small knob of butter 1 red onion, thinly sliced 1 red apple, cored and thinly sliced ½ tsp caster sugar Few drops of balsamic vinegar (optional) 2 thick slices of ciabatta bread 100g Simply Crumble cheese Fresh rosemary or thyme sprigs Freshly ground pepper METHOD 1. Heat the olive oil in the frying pan and add the butter and onion. Cook over a medium-low heat, stirring often, for a few minutes. Add the apple slices and cook until softened. Sprinkle in the sugar and cook until the onion and apple turn a rich golden brown. Remove from the heat and stir in a few drops of balsamic vinegar. 2. Preheat the grill to high. 3. Toast the slices of bread on one side only. Heap the onion and apple mixture on the untoasted sides. Simply crumble the cheese and a sprig or two of rosemary or thyme. Season with freshly ground pepper. Toast under the grill until the cheese starts to melt and bubble. 4. Serve at once.
Roasted Pumpkin, Cheese & Tomato Salad
Couscous, Cheese & Sunblush Tomatoes
SERVES 4 PREPARATION TIME 15 MINUTES COOKING TIME 13 MINUTES INGREDIENTS 450g/1lb pumpkin or butternut squash 1 tbsp olive oil Freshly ground black pepper 175g/6oz fine green beans 1 red onion, finely sliced 250g/9oz baby spinach 100g/4oz watercress Handful of rocket leaves 125g/4½oz Simply Crumble cheese 20 cherry tomatoes, halved 50g/2oz toasted pine nuts Dressing: 1 tbsp olive oil 1tbsp sesame oil 1tbsp white wine vinegar or lemon juice 1 tsp Dijon mustard Freshly ground black pepper METHOD 1. Preheat the oven to 200ºC/400ºF/gas mark 6 2. Cut the pumpkin or butternut squash into 2.5cm/1 inch cubes and tip into roasting dish. Add the olive oil, season with pepper, then toss to coat. Transfer to the oven and roast for 25-30minutes, turning once until tender. 3. Meanwhile, lightly cook the green beans for 4-5 minutes in boiling water. Drain, then rinse with cold water. 4. Put the red onion, green beans, spinach, watercress, rocket and tomatoes into a salad bowl. Simply crumble the cheese on top and add pine nuts. 5. Whisk together all the dressing ingredients. Add to the salad with the pumpkin or squash. Toss the salad and share between the bowls and serve immediately.
SERVES 4 AS A MAIN, OR 6 AS A STARTER PREPARATION TIME 20 MINUTES 1 HOUR IN ADVANCE INGREDIENTS 225g/8oz couscous 300ml/½ pint of hot vegetable stock 110g/4oz fine green beans 1 medium red onion, chopped 3 tbsp olive oil 1 large clove garlic, finely chopped 75g/3oz Sunblush® tomatoes, halved 3 tbsp chopped flat leaf parsley 125g/4½oz Simply Crumble cheese DRESSING 2 tbsp olive oil 2 tbsp lemon juice Salt and pepper METHOD 1. Put the couscous into a bowl, pour over the hot stock and set aside until the stock is absorbed. Then break up the grains with a fork. 2. Meanwhile cook the beans in boiling water for 2 minutes, drain and plunge into a bowl of cold water. When cool, drain and cut into 2.5cm/1 inch lengths. 3. Heat the oil in a small frying pan, add the red onion and cook for 3-4 minutes until golden, add the garlic and cook for one more minute. Add to the couscous and fork through. When cool add the beans and parsley. 4. Simple crumble the cheese into the salad. Whisk the dressing ingredients together. Pour over the salad and toss. Leave to stand for at least one hour so the flavours can develop before serving.
Onion, Cheese & Tomato Tart
Warm Roast Root Vegetable & Cheese Salad
SERVES 6 PREPARATION TIME 20 MINUTES COOKING TIME 30 MINUTES INGREDIENTS 225g/8oz ready-rolled puff pastry, thawed A little beaten egg, to glaze 700g/1½ lb onions, sliced 2 tbsp olive oil 2 sprigs rosemary 125g/4½ oz Simply Crumble 175g/6oz cherry tomatoes, halved Freshly ground black pepper METHOD 1. Preheat oven to 220ºC/425ºF/gas mark 7 2. Unroll the pastry and place on a baking sheet. With a tip of a sharp knife, gently score around inside edge to make a border of 1.25cm/½ inch all round. Brush the border with egg glaze. Cook for 10 minutes and remove from the oven, then reduce the oven temperature to 200ºC/400ºF/gas mark 6 . Leave to cool slightly. 3. Meanwhile heat the oil in a large frying pan, add the onions and cook over a medium heat for 15 minutes, stirring until softened and golden in colour. 4. Season the onions. Remove the spikes of rosemary from their stalks and chop finely, and add the onions. Gently push down the centre of the pastry with your hands and spoon the mixture over the top, within the border. Simply crumble the cheese over the top. Add the tomatoes, lightly mixing them with the onions. 5. Cook the assembled tart for 10-15 minutes with the oven at 200ºC/400ºF/gas mark 6 until the cheese has softened. 6. Serve with salad leaves
SERVES 4 PREPARATION TIME 20 MINUTES COOKING TIME 45 MINUTES INGREDIENTS 0.8kg/2lb selection of root vegetables – choose from carrots, pumpkins, butternut squash, sweet potato, turnips, swede, parsnips. 2 small red onions 2 tbsp olive oil Freshly ground black pepper Few sprigs of fresh thyme 250g/9oz Simply Crumble cheese METHOD 1. Preheat the oven to 200ºC/400ºF/gas mark 6. 2. Peel the vegetables and cut into approximately 1 inch chunks – keep the pumpkin or butternut squash in slightly larger chunks as these cook and soften more quickly. 3. Peel the onions, leaving the root intact. Cut into quarters, lengthways through the root. Put all the vegetables into a large roasting tin, drizzle over the oil and toss together. Season and scatter the thyme over the top. 4. Roast in the oven for 30 minutes, turning the vegetables once during cooking. Scatter the Simply Crumble cheese on top of the vegetables. Return to the oven and cook for a further 10-15 minutes. 5. When the vegetables are golden and the cheese is soft, remove from the oven. Discard the thyme stalks and serve.