Prep Time: 15 min
What you’ll need:
- 200g baby spinach
- 500g cooked beetroot
- 400g crumbled feta cheese
- Mint leaves, chopped
- Spring onions, finely sliced
For the dressing:
- 5 tbsp rapeseed oil
- 5 tbsp honey
- 5 tbsp lemon juice
- 1 tbsp dijon mustard
- Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, and spring onions.
- To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
Prep Time: 10 mins
Cook Time: 15-20 mins
What you’ll need:
- 2 duck breasts
- 1 thyme sprig
- 1 star anise
- 25g butter
For the sauce:
- 1 shallot finely chopped
- 1 tbsp olive oil
- 250g dark red plums, halved, stoned and cut into small wedges
- 50g demerara sugar
- 50ml red wine
- 300ml beef stock
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down.
- Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Prep time: 25 mins
Cook time: 20-25 mins
What you’ll need:
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp ground cinnamon
- 1/2 tbsp salt
- 1 cup butter
- 2 cups granulated sugar
- 4 eggs, lightly beaten
- 1 ounce bottle red liquid food coloring
- 8 ounces reduced-fat cream cheese (Neufchatel), softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 – 4 tablespoons milk (if necessary)
- Preheat oven to 350 degrees and line your baking pan with foil. Coat foil with cooking spray; set aside.
- In a large mixing bowl, combine flour, cocoa powder, cinnamon and salt; set aside.
- In a large saucepan, melt butter over medium heat. Remove from heat. Stir in granulated sugar until combined. Stir in eggs and the bottle of food coloring. Add butter mixture to flour mixture and stir with a wooden spoon until well combined.
- Pour into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
- In a medium mixing bowl, beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in powdered sugar and vanilla. Beat until well combined. If necessary, beat in milk to make icing a spreadable consistency.
- When brownies are cool, use foil to lift brownies from pan. Carefully remove slab of brownies from foil onto a serving platter.
- Frost generously, chill until icing is set, then cut into squares. Store leftovers in refrigerator.
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