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NOT A FETA FAN?

MAKE THIS WITH GOAT'S CHEESE INSTEAD!

Strawberry and feta tart

SERVES 6

375g (13oz) sheet of puff pastry, defrosted if frozen, at room temperature
200g (7oz) reduced fat soft cheese
1 tbsp chives, snipped
2 tsp lemon thyme leaves, or 1 tsp finely grated lemon zest
125g (4½oz) feta cheese, crumbled
125g (4½oz) strawberries, hulled and sliced
drizzle of balsamic vinegar and rocket leaves, to serve (optional)

1 Preheat the oven to 200°C/Gas Mark 6. Unroll the pastry sheet onto a baking tray, keeping it on the paper from the pack. Score a line 2cm (¾in) from the edge down each side.

2 Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry. Scatter over the feta and strawberries and bake in the oven for 25-30 minutes until golden and puffed up.

3 Serve the strawberry and feta tart warm, drizzled with balsamic or top with rocket leaves.

Bread bowls with pancetta and baked eggs

MAKES 4

4 large round crusty rolls (bake your own or ready-made)
6-8 rashers of streaky bacon or pancetta (roughly 1-2 rashers per person)
20g (¾oz) butter
1 tbsp plain flour, sifted
100ml (3½floz) milk
2 tsp wholegrain mustard (adjust to personal preference and strength of mustard)
80g (3oz) Gruyere, grated
4 small free-range eggs salt and black pepper

Preheat the oven to

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