This week we can’t have the cooking group at the centre … BUT, we have prepared cooking bags with the main ingredients so the chefs can cook from home.
Chickpea smash wrap with homemade tzatziki
- ½ cucumber, halved and deseeded
- 170g pot Greek yogurt
- 1 small garlic clove, crushed
- handful mint leaves, chopped
Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well.
Put 200g drained chickpeas in a bowl and roughly crush with a potato masher. Mix in 2 tbsp tzatziki, a squeeze of lemon juice and ½ tsp toasted cumin seeds. Spread over 2 wraps then top with spinach or green leaves and slices of red pepper and roll up.
225g/8oz unsalted butter, softened, plus extra for greasing
- 225g/8oz caster sugar
- 4 free-range eggs
- 225g/8oz self-raising flour
- 1 unwaxed lemon, zest and juice
- Optional for icing : 85g/3oz icing sugar
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.
Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.
Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.