Budget friendly fresh food

Aldi has partnered with award winning Scottish Chef and professional MasterChef contestant, David Hetherington, to help customers re-create a range of vibrant and delicious meals that will feed four people for less than £1.50 per person using fresh local Scottish produce.

David Hetherington, Head Chef at Glasgow’s Locker Hyndland (we also met him whilst he was working at Bridge of Orchy Hotel) has developed a variety of recipes using local Scottish produce from Aldi to help inspire customers to create high-quality and affordable meals from their own home.

Starting with a Mother’s Day Spring Pea, Thyme & Lemon Ricotta Tart and Berry Pavlova, over the next four weeks David will release a series of healthy meal ideas for four, with suggestions on how to spice up your lunch whilst working from home, as well as offering a step-by-step guide on how to create the ultimate Aldi Easter Sunday roast.

Weekly recipe suggestions and step-by-step cooking guides will feature across David’s (@chef_hetherington) and Aldi Scotland’s (@aldiscotland) Instagram and Facebook pages.

Spring pea, thyme & lemon ricotta tart, mixed leaf and cherry tomato salad

Serves 4

Ingredients

1 bag frozen garden peas – 59p
1 lemon – 14p
2 sprigs of thyme/pinch of dried thyme – Store cupboard
250g Ricotta – 75p
1 roll puff pastry – 79p
Good twist of salt and black pepper – Store cupboard
Splash of olive oil – Store cupboard
½ pack of cherry tomatoes – 34p
1 bag baby leaf salad – 69p

Method

Pre heat the oven to 180°C/ gas mark 4.
Line a rectangular baking tray, or a round one, with baking parchment, then line with pastry.
Next up, line the puff pastry with baking parchment, and fill with baking beans (this could be lentils, raw chickpeas, or you can buy real baking beans online, I choose to use lentils), this stops the middle of the tart rising while you bake the pastry. Leave a little pastry lip hanging out the top for a wee bit of crunch. Pop the tart in the oven and bake for around 20 minutes or until the pastry is looking golden.

While the pastry is cooking, chuck the ricotta into a bowl, add some chopped thyme (or a pinch of dried thyme), squeeze of lemon juice, some lemon zest and some salt and pepper.

Put a pot of water on to boil. Once boiling add in the frozen peas and allow it to come back to the boil and immediately strain off the water and chill, this is important to keep the colour, nutrients and flavour in the peas.

Once the pastry is cooked, and cooled, fire in the ricotta mix, smooth it out to the
edges and fill the pastry, toss the peas with some olive oil, salt, pepper, thyme and a squeeze of lemon, and pile them on top.

For the salad, wash the salad leaves gently under cold water, toss in olive oil, salt, pepper, halved cherry tomatoes and serve up everything with love and a big smile. ❤️

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Spring pea, thyme & lemon ricotta tart

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Ingredients

1 bag frozen garden peas – 59p
1 lemon – 14p
2 sprigs of thyme/pinch of dried thyme - Store cupboard
250 g Ricotta – 75p
1 roll puff pastry – 79p
Good twist of salt and black pepper - Store cupboard
Splash of olive oil – Store cupboard
½ pack of cherry tomatoes – 34p
1 bag baby leaf salad – 69p

Instructions

Pre heat the oven to 180°C/ gas mark 4.
Line a rectangular baking tray, or a round one, with baking parchment, then line with pastry.
Next up, line the puff pastry with baking parchment, and fill with baking beans (this could be lentils, raw chickpeas, or you can buy real baking beans online, I choose to use lentils), this stops the middle of the tart rising while you bake the pastry. Leave a little pastry lip hanging out the top for a wee bit of crunch. Pop the tart in the oven and bake for around 20 minutes or until the pastry is looking golden.
While the pastry is cooking, chuck the ricotta into a bowl, add some chopped thyme (or a pinch of dried thyme), squeeze of lemon juice, some lemon zest and some salt and pepper.
Put a pot of water on to boil. Once boiling add in the frozen peas and allow it to come back to the boil and immediately strain off the water and chill, this is important to keep the colour, nutrients and flavour in the peas.
Once the pastry is cooked, and cooled, fire in the ricotta mix, smooth it out to the
edges and fill the pastry, toss the peas with some olive oil, salt, pepper, thyme and a squeeze of lemon, and pile them on top.
For the salad, wash the salad leaves gently under cold water, toss in olive oil, salt, pepper, halved cherry tomatoes and serve up everything with love and a big smile