Sauces

Method:

• Simmer the green beans in boiling salted water for 3 - 4 minutes until tender and drain.
• Meanwhile heat the cannellini beans with the oil and the onion until warmed through.
• In a large mixing bowl mix together all the beans with Heinz Salad Cream Lemon & Black Pepper.
   
• Stir in the cherry tomatoes, olives and parsley, add lemon juice to taste and season well.
• Gently stir through the tuna and serve.

Tip: Pan fry seasoned fresh tuna steaks as an alternative to canned tuna.

Method:

•   Add the chicken to a large frying pan with the sweetcorn and tomatoes and cook until piping hot and remove from the heat.
• Mix through the onions and coriander with Heinz Fiery Chilli Twisted Ketchup and seasoning to taste.
• Mix the Heinz Salad Cream Lemon & Black Pepper with the cream cheese and cheddar cheese.
• Spread the cheese mixture over one side of the tortillas using the back of a spoon.
• Heat a non stick frying pan over a medium heat, add a trickle of oil and wipe around the pan with a piece of kitchen towel.
• Place a tortilla in the pan, cheese side up and top with a quarter of the chicken mixture and top with another tortilla, cheese side down, pressing it down slightly.
•   Heat for 1-2 minutes until golden on the underside, then carefully using a fish slice or another plate turn the tortilla over and brown on the other side, remove and keep warm, and repeat with the remaining tortillas.
• Serve immediately, cut into triangles with more Heinz Salad Cream Lemon & Black Pepper and a green salad.

Tip: For a vegetarian option omit the chicken and stir in some chopped avocado with the onions and coriander.

Method:

• Preheat the oven to 200C, fan 180C, gas 6.
• Place the vegetables on a shallow baking tray and toss with the oil, season and roast for 20 minutes, remove and cool.
• Reduce the heat of the oven to 180C, fan 160C, gas 4.
• Brush half of a filo sheet with egg white, fold in half and cut into 4 equal squares.
• Brush each with egg white and layer two squares together with corners off set and repeat with the other two squares. Place in a yorkshire pudding tin and repeat with the other sheet of filo pastry to make four tarts in total.
• Bake in the oven for 10 minutes, then invert the cases so they are bottom side up on top of the tin and cook for a further 2 minutes.
• Meanwhile whisk together the creme fraiche, egg and Heinz Salad Cream with Onion & Chives, and season.
• Place the cases back into the tin and divide the vegetables between them, pour the Salad Cream mixture over, sprinkle with cheese and bake in the oven for 25 minutes or until golden and set.
• Serve warm with green salad. 

 Tip: Alternatively make smaller ones in a bun tin.

Method:

•   Preheat the oven to 200C, fan 180C, gas 6.
• Unroll the puff pastry and trim the edges with a sharp knife. Cut the pastry into 4 equal rectangles, brush each with a little egg and then score a 1cm border around each rectangle using the tip of a sharp knife, being careful not to cut all the way through.
•   Place on a baking sheet and bake in the preheated oven for 15 minutes until golden.
• Meanwhile wilt all the rocket apart from a handful, with a couple of tablespoons of water in a pan, allow to cool, then using your hands squeeze out the excess water and roughly chop.
•   Place in a bowl and stir in the crème fraiche, Heinz Salad Cream Lemon & Black Pepper and cornflour.
• Remove the pastries from the oven and using a knife remove the inner part of each rectangle and set aside to use as lids, if desired.
• Divide the cream mixture between the 4 rectangles and scatter over the salmon between them.
• Bake in the oven for a further 10 minutes, covering with foil if they brown too much.
• Allow to rest for 5 minutes before serving topped with the remainder of the rocket leaves and pastry lids, if desired.

Tip: Smoked mackerel is a great alternative to poached salmon for this dish.

Method:

• Cook the pasta according to the pack instructions.
• Meanwhile in a large bowl, mix together the mozzarella, tomatoes, rocket, basil, olives and red onion with Heinz Salad Cream with Onion & Chives.
• Drain the pasta and toss together with the other ingredients, season well and serve warm.

Tip: Can serve this salad cold, just add more Heinz Salad Cream with Onion & Chives to taste. 

Method:

• Mix together the garlic, chilli, thyme and oil together in a large dish. Place the chicken in the marinade and turn to coat the chicken and marinate for at least 30 minutes.
• Place on a medium hot griddle or over grey coals of a barbecue or a medium heat of a gas barbecue for 12 - 14 minutes, turning often until browned and cooked. Place the burger buns or ciabatta rolls on the griddle or barbecue for 1 - 2 minutes before the end of cooking.
• Cut the chicken breasts in to three and place in the burger buns or rolls with the lettuce and tomatoes, and top with Heinz Salad Cream with Lemon and Black Pepper and serve with some on the side.

Tip: If time allows, marinate the chicken for 24 hours in the fridge for a greater depth of fl avour.

Method:

• Cook the pasta according to pack instructions.
•   Meanwhile add the oil to a deep non stick frying pan and fry the onion for 2 minutes.
• Stir in the chilli, garlic and courgette and cook for a further 2 minutes, stirring occasionally.
•   Add in the wine and simmer until reduced by half.
• Stir in Heinz Salad Cream Lemon & Black Pepper with the crème fraiche, baby leaf spinach and the prawns. Cook until the prawns have warmed through and the spinach is wilted.
• Add the drained linguine to the pan, mix well and season.
•   Serve immediately with lemon wedges and garlic bread.

Tip: Tiger prawns work just as well in this dish.

Method:

• Whizz all the ingredients together in a food processor, adding a little water if needed and season to taste.
• Serve with raw vegetables or toasted pittas.

Tip: For ease on a picnic, take the houmous in a small plastic container with already sliced vegetables in a food bag.

Method:

Tip: Bacon works well in this sandwich instead of ham.

Method:

Tip: Make up individual rolls in the same way for packed lunches.