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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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Times are tight, and for a lot of people, going the extra mile to make evenings in special is becoming part of the weekly shop. Fridays nights in during autumn and winter are my absolute favourite, so getting cosy and getting your cook on with some simple, low cost but tasty dishes is guaranteed to warm your cockles, and with a little thinking outside of your usual go to’s when you’re shopping, you can create excellent dishes and pair with very special drinks that will truly elevate inexpensive evenings indoors. I’ve created a trio of inexpensive, one-pan Friday night dinners with a Spanish twist to match wines from critically acclaimed Spanish brand Campaneo. The pairings will see you glow your budget versus downgrading dinnertime. Priced from just 91p per portion, these tasty creations are set to warm your cockles as the weather gets colder – without breaking the bank. Three tips for keeping your food bill down, but the calibre of your evening up: Make at-home versions of your favourite restaurant dishes Love a particular restaurant and always make a beeline for a certain main dish? Take the time to research some similar recipes and have a go at recreating it at home. You’ll have fun, learn some new skills and feel super proud to boot. Don’t opt for a telly dinner, though Set the table, create the ambience with lighting and music, enjoy a well-matched glass of wine and recreate the restaurant experience at home – without breaking the bank. For an added bonus, make an extra portion or two and enjoy a bougie midweek lunch. Look for wines that punch above their price tag The quality of liquid compared to price on the wine aisle will vary considerably. Look for well-priced bottles that have won awards, attracted praise from experts or rated highly with other shoppers. Shop smart for some brilliant bottles and you’ll be feeling smug when the cork pops. Think of a theme For a bit of extra pomp and ceremony for your Friday night supper, why not create a foodie theme? Simply Spanish, terrific tacos, posh vegan, street food from Asia – whatever you fancy! Buy cocktail ingredients, wines and even desserts to match your dishes and you’ve got yourself a fun evening in, without the price tag of eating out. All you need now is a playlist. Ultimate winter warmer: chicken stew pot Cost: 91p per portion Wine match: Campaneo Old Vines Tempranillo A tasty, flavour-packed and hearty stew using chicken drumsticks, lentils, carrots and onion simmered in a rich stock. Make for two, enjoyed with a glass of Campaneo’s gorgeous Old Vines Tempranillo, a red wine that goes perfectly with rich, dark meat chicken dishes. Ingredients (per person): 2 chicken drumsticks ½ small onion, diced ½ carrot, diced 1 tsp plain flour 1 beef stock cube ¼ tin of cooked green lentils, drained Olive oil Salt and pepper Method: Pan fry chicken drumsticks for 5 mins over a medium heat in a splash of olive along with some salt and pepper. Add onion and carrot and cook for another 7 minutes. Add a tablespoon of flour and cook for a further minute before crumbling in a beef stock cube and adding about 200ml of water. Simmer for 15 minutes adding tinned green lentils about halfway through. Season to taste. The Campaneo Old Vines Tempranillo is a smooth, well-structured red wine with ripe raspberry and cherry flavours complemented by a touch of spice. It’s made in a lesser-known region of Spain - Campo de Borja - which produces high quality wines. Tart with a twist: chorizo and goat’s cheese tart Cost: £1.26 per portion Wine match: Campaneo Old Vines Garnacha A tart but not as you know it. This heartier version of its namesake uses pan-fried chorizo for a Spanish-style, richer flavour with zingy goat’s cheese. Serve up with heaps of chargrilled Mediterranean vegetables, such as aubergines or courgettes, or some leafy winter greens. Pair it with the Campaneo Garnacha which is delightful with the paprika favours of the chorizo. Ingredients (per person): A few chunky slices of soft chorizo A few sheets of filo pastry Small handful of grated cheddar cheese, ideally prepared using a micro plane or fine grater Splash of single cream Small handful of crumbled goat’s cheese Olive oil Ground black pepper Method: Pan fry chunks of chorizo for a few minutes to get a little bit of char, then set to one side. Lightly brush some filo with olive oil and scrunch into an oven proof dish keeping the middle a bit flatter and edges puffy. In a bowl mix the cheddar and cream to make a paste, then spread over the centre part of filo pastry. Add the chorizo and bake in the oven for about 15 minutes. Once cooked, garnish with goat’s cheese and black pepper. Campaneo’s Old Vines Garnacha, which is lauded by wine experts, is beautifully smooth and full-bodied with rich plum notes, a touch of cherry and light spice. Deliciosa! Spanish winter warmer: roasted butternut squash and crispy sage paella (vegan) Cost: 99p per portion Wine match: Campaneo Sauvignon Blanc An exquisite one-pot style, ultra-warming veg dish. Taking the slightly sweet, nutty squash taste and pairing with slightly peppery, eucalyptus and lemon taste of the sage is a genius culinary move in this fulfilling Spanish-style paella. To make it really sing, enjoy with Campaneo’s Sauvignon Blanc, as the gentle acidity cuts through the rich paella and complements the comforting butternut squash. Ingredients (per person): A few chunks of butternut squash Pinch of paprika A few sage leaves ½ small onion, diced 50g paella rice (or risotto rice) 1 stock cube 180ml water Pinch of saffron Olive oil Salt and pepper Method: Start by roasting the butternut squash with olive oil, salt and pepper for about 25 minutes, adding the sage for the last 10 minutes. Meanwhile, pan fry the onion for a few minutes before adding the rice, stock cube, water and saffron. Season and simmer without stirring for about 20 minutes. Serve with the butternut squash and sage placed on top. The Campaneo Sauvignon Blanc is a gorgeous Spanish style wine, fresh and bright, which boasts citrus notes and hints of fresh cut grass and melon on the palate. It will taste delightful with the creamy, rich and salty paella. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? 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Prue Leith shared some amusing details about Blake Lively and Ryan Reynolds’ visit to the set of Great British Bake Off. The 83-year-old TV presenter – who is a judge on the baking show alongside Paul Hollywood – opened up about seeing the famous couple during an interview with E! News. Reynolds and Lively first visited the two judges in June, who posed with the Deadpool star outside of the iconic Bake Off tent. Leith revealed that the actors’ visit wasn’t planned, recalling that it came after Reynolds realised that he was filming at the same studio as the baking show. “Blake is absolutely nuts about—well they both are, they’re both very keen on Bake Off,” she said. “When they heard we were filming in the same studio lot as Ryan was, he was making Deadpool, and so they both just turned up.” Leith said the visit was “so funny,” since usually, visitors aren’t necessarily allowed to be inside the tent. "Everybody keeps everybody out of the tent, you know. No strangers are allowed in the tent, absolutely, rule number one. I mean if my husband walked in without having cleared it all first he’d be just shown the door,” Leith quipped. However, she acknowledged that when the Green Lantern star and Gossip Girl star walked into the set, her co-workers were shocked, before welcoming them in with open arms. “But I’ll tell you what, when those two walked in, every cameraman, everybody, just stood there,” she added. “And of course we were absolutely thrilled to see them. All filming stopped while we all chatted to them.” She revealed when she was working in the studio at the same time as the Hollywood couple, she met with them on multiple occasions. “​​Because we were there at the same time as they were, you know, weeks on end, we got really friendly. So they came in a lot,” Leith added. The TV presenter highlighted how her and co-star’s friendship with the couple developed, as Hollywood did a commercial with Lively earlier this year for her newest alcohol brand, Betty Booze. In the advertisement, the Age of Adaline star even hilariously attempted – and failed – to get one of Hollywood’s signature handshakes. Speaking to E! News, Leith poked fun at that commercial, while expressing how much she’d loved the chance to work with Lively’s husband. “I was rather disappointed because I thought, you know, I’d do anything to do a commercial with Ryan," she quipped. “And [Paul] managed to do a commercial with Blake.” In June, Hollywood first went viral when he shared a post to Instagram of himself, Reynolds, and Leith, as they stood outside of the Bake Off tent. “Prue and I catching up with @vancityreynolds,” he wrote in the caption. “#legend.” He later shared a snap of himself and Lively in the tent, alongside a caption that quipped: “Sorry Prue, Blake (@blakelively) has taken your seat… welcome to cake corner Blake.” In the Betty Booze commercial, which aired in August, Lively hilariously and unexpectedly arrived at Hollywood’s home, with a case of Betty Booze cocktails in her hands. The ad continued with Hollywood giving his candid review of the drinks, saying: “I really like it. It is absolutely beautiful. I think really good.” After he praised the flavours in the drink, he reached his hand towards Lively - seemingly in an effort to shake her hand. While she then started to reach her hand towards his, she soon realised that Hollywood was actually just grabbing another can of Betty Booze. Read More Woman defends her $7,000 cheese board The symbolic foods eaten during the festival of Diwali How to get free nuggets at Wendy’s for the rest of the year Woman defends her $7,000 cheese board The symbolic foods eaten during the festival of Diwali How to get free nuggets at Wendy’s for the rest of the year

Charcuterie boards have become a major food trend over recent years, with many creators taking to social media to show off their fancy boards filled with various fruit, meats, and cheeses. One TikToker known for showing off her luxury meals is Emmy Rener, who goes by the username @sophisticatedspreads. Recently she made a series of videos detailing what her luxury boards contain - and their high price tag. On 30 September, Rener posted a video showing what a $7,000 cheese board looks like. After being viewed over five million times, many questioned how deli meats and cheeses somehow ended up costing that much. “The math is not mathing,” one person commented on Rener’s video. Some viewers even went on to mention their own charcuterie boards they either made themselves or had catered. “My $250 cheese board had just as much,” one person pointed out in the comments section. “I had my entire wedding of 110 people catered with three courses and two choices of meat for $2500........” another commenter wrote, questioning the price. Because of the huge reaction to Rener’s price point, she made a follow-up video providing an explanation. To preface the video, the cheese board entrepreneur explained that she didn’t need to “defend” her prices, but was making the video to help other business owners. “I’m making it clear to the other business owners who don’t know their worth: You can charge whatever you want! And if people are booking it and your clients are happy, then you’re doing it right,” she said. @sophisticatedspreads #grazingtable #cheeseboard #charcuterieboard ♬ original sound - vibey music 🎶 🕺 🪩 She continued to explain what contributed to the cost of the board. The table was 25-feet long and was the only food being served at an engagement party with 150 guests. The client requested a “hand-woven garland” made by a florist as well as “artisan cheeses” which both required an extra charge. But the biggest reason for the was that the party was taking place in Napa Valley, California while Rener’s company is based in Los Angeles. The drive is over six and a half hours long, so required Rener to take a team of people with her and stay in a hotel overnight. @sophisticatedspreads Replying to @Ashley Kara #greenscreen ♬ original sound - emmy “So before you get your panties in a wad, do your research,” she ended the video. After this follow-up video many people took to the comments to explain how much the price had suddenly made sense, with a few even mentioning that Rener could have charged more for her cheese board. “This isn’t just a cheese board. This is a buffet table. Considering the hotel for a team and the handmade garlands, I think the $7K is reasonable,” one person commented. Another person agreed, writing, “Babe. My fav artisan cheese costs 15 bucks for a hunk that is the size of my palm. OF COURSE ITS $7000!!!” “Low-key including travel and hotel I would expect to pay 9-10k for this so 7k is a deal in my eyes,” a commenter wrote, saying that Rener could have charged more money. The Independent has contacted Rener for comment. Read More The symbolic foods eaten during the festival of Diwali How to get free nuggets at Wendy’s for the rest of the year Why I’m giving up sobriety when everyone else is giving up drinking The symbolic foods eaten during the festival of Diwali How to get free nuggets at Wendy’s for the rest of the year Why I’m giving up sobriety when everyone else is giving up drinking

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