Palentines – Mini Baked Feta, Spaghetti Aglio E Olio & Blueberry Crumble

Preheat oven to 180°C Fan/ 200°C Conventional

• Start by dividing the cherry tomatoes into 4 ramekins. Drizzle over around ½ tbsp of oil per ramekin and season with salt and pepper. Stir to ensure everything is coated and pop in the oven for 20 minutes.
• After this, burst the tomatoes slightly and place a ¼ of the feta block per ramekin. Drizzle a tiny bit of honey into each and an optional pinch of dried thyme/chilli flakes. Add another little drizzle of olive oil and pop in the oven for another 10 minutes.
• Meanwhile, lightly toast your bread rounds. Tear the remaining bread into rough croutons and place on a baking tray. Coat with oil and pop in the oven, bake until crispy (around 10 minutes) so that it’s ready for the main course.
• Bake until the feta becomes golden brown around the edges. Serve together with the bread to scoop up the tomatoey juices and spread the feta over with a knife.

• Start by adding the extra virgin olive oil into a large/deep frying pan over a low/medium heat. Add the thinly sliced garlic, lemon zest, chilli flakes, salt and pepper. Gently fry (keep that heat low)! continuously stirring.
• Meanwhile, add the spaghetti to salted boiling water (heavily salted - salty like the sea). Set your timer to 2 minutes, less than the packet time states.
• Blend the crispy croutons until you achieve a chunky breadcrumb consistency. Toast in a non-stick pan with a little oil to crisp up. Season with salt and transfer into a bowl when golden.
• Around half way through, transfer two ladles of pasta water into the pan with the garlic and stir to emulsify. When your timer goes off for the pasta, drain the pasta and transfer into the frying pan and reserve the pasta water.
• Use tongs to combine and stir the parsley and lemon juice into the pan. Loosen with more pasta water and continue to cook until al dente. Transfer to four bowls & top with the crispy breadcrumbs and any reserved parsley. I like adding an extra sprinkle of chilli flakes too.

Preheat oven to 180°C

• Place the frozen berries, cornflour and honey into an 8 inch by 10 inch baking dish. Toss to evenly coat the cornflour and pop in the oven for 10 minutes.
• Meanwhile, add the butter cubes and flour into a bowl and rub your hands together until you achieve a rough breadcrumb like texture. Then add the sugar and stir with your hands.
• After 10 minutes of cook time, top the blueberries with the crumble mix. Bake for 30 minutes. Serve with a scoop of ice cream and enjoy.