Think of a sformato as a little like a cross between a dense soufflé and a crustless quiche. The term literally means ‘unmoulded’ in Italian, which doesn’t sound half as romantic when you translate it. It can be made with all sorts of vegetables and makes a really impressive vegetarian main course.
Plump aubergine is cooked slowly in a rich pesto, paprika and cumin-spiced tomato sauce, until satisfyingly soft and tender. It's then topped with creamy halloumi and baked until gooey and golden. | Tesco
<p>Food’s always more fun when you make it into a vehicle. In this case, a zucchini (or courgette to us Brits) ‘boat’.</p><p>These are a great start because the cheese and beans give protein, fat and, of course, flavour, that leave you with a fully satisfying bite.</p><p>Plus they’re packed with all of your five a day in one fell swoop and you can add as much spice as you like to complete the meal.</p><p>Get the recipe over at <a…
Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon - Graham Campbell. Seaside flavours of cod and samphire are mingled with terrestrial potatoes and pancetta for a superb main course that would be a real showstopper, whether for a dinner party or an intimate meal, this baked fish recipe will impress.