Introducing the BLT Sandwich PLUS! – a delectable twist on the classic favourite that takes your taste buds on a remarkable journey. Imagine layers of perfectly crispy bacon, fresh, crunchy lettuce, and ripe, juicy tomatoes, all sandwiched between two slices of toasted sourdough bread. But that’s not all; we’ve elevated this iconic delight by adding creamy avocado for a rich, velvety texture, a generous spread of zesty garlic aioli for a tangy kick, and a sprinkle of tangy pickled onions for an unexpected burst of flavour. Each bite is a harmonious blend of textures and tastes, making the BLT Sandwich PLUS! a satisfying meal that’s a cut above the rest. Perfect for lunch or a cheeky afternoon treat, it's not just a sandwich – it’s an experience!

Sourdough Discard Focaccia: Quick Recipe

If you’re looking for a way to utilise that sourdough discard sitting in your fridge, look no further than this quick focaccia recipe! Ideal for beginners and experienced bakers alike, this pillowy bread is both simple to make and utterly delicious.

Ingredients:

• 200g sourdough discard
• 250g strong white bread flour
• 150ml lukewarm water
• 1 tsp salt
• 1 tbsp olive oil, plus extra for drizzling
• Fresh herbs (like rosemary) and sea salt for topping

Method:

1. In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Gradually add the bread flour and salt, stirring until a shaggy dough forms. You may want to use your hands for this step.
3. Knead the dough lightly on a floured surface for about five minutes until it becomes smooth. Place it back in the bowl, cover with a damp tea towel, and let it rest for 30 minutes.
4. Preheat your oven to 220°C (200°C for fan ovens).
5. Drizzle a baking tray (about 30x20 cm) with olive oil. Transfer the dough onto the tray and stretch it out gently with your fingers to fill the tray. If it resists, let it rest for a few minutes and try again.
6. Use your fingertips to create dimples all over the surface of the dough. Drizzle with more olive oil, sprinkle with sea salt and fresh herbs, and let it prove for a further 20 minutes.
7. Bake for 20-25 minutes until golden brown. Once out of the oven, allow it to cool slightly before slicing.

Enjoy your freshly baked focaccia warm or at room temperature, perfect for dipping in oil or serving alongside soups and salads!

Zucchini corn fritters are a delightful addition to any summer spread, celebrating the vibrant flavours of fresh produce. These golden, crispy delights are ideally made with ripe courgettes, sweet corn, and a hint of fresh herbs, all bound together by flour and eggs. When fried to perfection, they develop a satisfying crunch on the outside while remaining soft and fluffy within.

Served with a dollop of creamy yoghurt or a zesty dipping sauce, these fritters make for a perfect appetiser or a light lunch. Best enjoyed al fresco, they evoke the essence of sun-drenched picnics and garden parties, bringing a taste of the season to your table. Pair with a refreshing salad, and you have a quintessentially British dish that highlights the joys of simple, seasonal cooking.

As the morning sun spilled through the kitchen window, casting a warm glow over the countertop, I set about crafting a cherry breakfast smoothie bowl that promised to awaken the senses. Plump, juicy cherries, their deep red hue almost gleaming, formed the star of this vibrant dish. I blended them with creamy Greek yoghurt, a splash of almond milk, and a drizzle of honey for sweetness, creating a luscious, thick mixture that had the perfect velvety consistency.

Once poured into a bowl, it was time to adorn the top with my favourite toppings: a handful of crunchy granola, a scattering of chia seeds, and a few slices of fresh banana. For a touch of whimsy, I added a sprinkle of desiccated coconut and a few whole cherries for visual charm. The result was not only visually stunning but also a delightful medley of flavours and textures — the tartness of the cherries beautifully balanced by the creamy yoghurt and the satisfying crunch of the granola.

As I took my first spoonful, the cool, refreshing taste danced on my palate, invigorating me for the day ahead. This cherry breakfast smoothie bowl was more than just a meal; it was a vibrant celebration of summer, served in a bowl.

Delight in the vibrant flavours of Vegan Eggplant Shakshuka with Tofu Scramble, a hearty and nutritious twist on a classic dish. Tender chunks of roasted eggplant meld beautifully with a spicy tomato sauce, infused with garlic, onions, and aromatic spices. Instead of traditional eggs, a protein-packed tofu scramble adds a delightful texture and absorbs the rich flavours of the sauce. Served with crusty bread or fluffy pita, this dish is perfect for any meal of the day, offering a satisfying, guilt-free option that’s both comforting and full of flavour. Discover the joy of plant-based cooking!

Scrambled eggs in pita bread is a delightful breakfast option that merges convenience and flavour. Imagine the soft, fluffy eggs cooked to perfection, their warmth enveloping a warm pita pocket. What truly elevates this dish is the addition of a generous helping of creamy cheese—perhaps a tangy feta or a mild Cheddar—melting and mingling with the eggs. To finish, a sprinkle of fresh herbs, such as chives or parsley, adds a burst of colour and a fragrant touch. Each bite offers a delightful contrast, with the comforting eggs and cheese nestled within the tender pita, making it a satisfying way to start the day. Perfect for a leisurely brunch or a quick midweek meal, scrambled eggs in pita bread, with its herbaceous notes, transforms a simple dish into something truly special.

Oven-baked Brussels sprouts are a delightful treat, perfect for elevating any meal. When roasted to golden perfection, these little gems become tender on the inside while achieving a lovely crispness on the outside. The addition of parmesan cheese takes them to another level, adding a rich, nutty flavour that beautifully complements their natural earthiness. Simply toss the sprouts with olive oil, a sprinkle of salt, and a generous handful of grated parmesan before popping them in the oven. In just 20-30 minutes, you’ll be rewarded with a scrumptious side that is both nutritious and utterly addictive. Serve them hot as a perfect accompaniment to a Sunday roast or as a standalone nibble – they’re bound to be a hit at any gathering!

Pulled jackfruit sandwiches are a delightful plant-based alternative that has taken the culinary world by storm. Mimicking the texture of pulled pork, young green jackfruit absorbs flavours beautifully, making it the star of this hearty dish. Typically seasoned with a tangy barbecue sauce and served on a soft bun, these sandwiches are often topped with crunchy coleslaw for added freshness. Perfect for vegan and vegetarian diets, pulled jackfruit sandwiches are not only delicious but also a sustainable choice, inviting everyone to enjoy a taste that’s both satisfying and guilt-free. Ideal for casual gatherings or a quick lunch!

Morel Mushroom and Prawn Risotto

Indulge in a creamy Morel Mushroom and Prawn Risotto, a dish that elegantly marries the rich, earthy flavours of morel mushrooms with the delicate sweetness of fresh prawns.

Ingredients:

• 300g Arborio rice
• 200g fresh morel mushrooms, cleaned and sliced
• 200g raw prawns, peeled and deveined
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 litre vegetable or fish stock
• 100ml dry white wine
• 50g Parmesan cheese, grated
• 50g unsalted butter
• Fresh parsley, chopped, to serve
• Olive oil
• Sea salt and freshly ground black pepper

Method:

1. In a saucepan, bring the stock to a gentle simmer and keep it warm throughout the cooking process.

2. In a large pan, heat a drizzle of olive oil and half the butter over medium heat. Sauté the onion until softened, then add the garlic and cook for an additional minute.

3. Stir in the morel mushrooms and cook for about 5 minutes, allowing their flavours to meld. Add the Arborio rice and toast it for a minute, stirring continuously until the grains are translucent.

4. Pour in the white wine, stirring until it is mostly absorbed. Gradually add the warm stock, one ladle at a time, stirring continuously. Allow the risotto to absorb the liquid before adding more, which should take about 18-20 minutes.

5. When the rice is al dente, stir in the prawns. Cook for a further 3-4 minutes until they are pink and cooked through. Remove the pan from the heat.

6. Stir in the remaining butter and Parmesan cheese, season with salt and pepper to taste, and let it rest for a minute.

7. To serve, spoon the risotto into bowls and garnish with chopped parsley for a touch of colour and freshness.

Enjoy your Morel Mushroom and Prawn Risotto, a beautiful dish that showcases the luxurious flavours of the season!

Crispy Onion Rings Recipe & Tips to Reheat Onion Rings - The Hobby Wife

If you're in the mood for a delightful snack or a crunchy side dish, crispy onion rings are the perfect choice! To make these moreish treats, start by slicing large onions into thick rings, then soak them in buttermilk for at least an hour. This not only tenderises the onions but also helps the batter stick. For the coating, combine breadcrumbs, flour, and your favourite seasonings; paprika and garlic powder work wonderfully. Dip the soaked rings into the flour mixture, then fry them in hot oil until golden brown and crispy.

If you’re lucky enough to have leftovers, reheating onion rings can be a challenge, but it’s worth it to enjoy that crispy texture again! Preheat your oven to 200°C (390°F), spread the onion rings on a baking tray in a single layer, and bake for around 10 minutes, turning halfway through, until they’re heated through and crispy again. Alternatively, you can use an air fryer for a quick reheat, just set it to 180°C (350°F) and air fry for about 5 minutes. Enjoy your crispy onion rings, whether fresh or reheated!