Summer Veg Lasagne Tuscan Tomato Salad Quick Mango Frozen Yoghurt in Baby Cornets

Name: Summer Veg Lasagne Tuscan Tomato Salad Quick Mango Frozen Yoghurt in Baby Cornets
Yield: Serves 6 – 8
Ingredients: red wine vinegar; 3 large tomatoes; 6–8 small ice cream cornets; good-quality dark chocolate (70% cocoa solids), for grating over; a few sprigs of oregano or rosemary; 1 teaspoon fennel seeds; ½ a ciabatta loaf; 2 x 250 g tubs of cottage cheese; 2 x 250 g packs of fresh lasagne sheets; Parmesan cheese; a couple of sprigs of fresh thyme; a large bunch of fresh mint; 300 ml single cream; 1 lemon; 300 ml organic vegetable stock; 6 cloves of garlic; 700 g asparagus; 500 g frozen peas; 300 g frozen broad beans; a bunch of spring onions; ½ a 30 g tin of anchovies in oil; 6 jarred red peppers; 1 clove of garlic; 1 tablespoon small capers; a small bunch of fresh basil; 4 vines of cherry tomatoes, red and yellow if you can get them; olive oil; Parmesan cheese, to serve; 1 x 500 g bag of frozen mango chunks; sea salt & black pepper

Preparation info

Serves
6 – 8

Difficulty
Easy

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Lasagne

a bunch of spring onions
½ a 30 g tin of anchovies in oil

Side dish
Main course
Dessert
Summer

Method

To Start

Get all your ingredients and equipment ready. Half-fill and boil the kettle. Put a large frying pan on a high heat. Turn the grill on to full whack. Put the standard blade attachment into the food processor.

Lasagne

Trim and finely slice the spring onions. Pour the oil from the tin of anchovies

Ingredients

Lasagne

Method

To Start

Lasagne

Photos