Meat Free Week Info

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+ Ingredients

10-12 medium new potatoes
1 tbsp butter
1 tbsp olive oil
6 eggs
6 tbsp grated cheddar

Maldon salt and freshly ground black pepper

+ Method

Boil the potatoes until tender. Drain and cool. Slice into pound coin thick discs. Heat the butter and oil in a 10" non-stick frying pan. Fry the potatoes until golden brown on both sides.

Break the eggs into a large jug and whisk well. Add three tbsp of water to the eggs along with a large pinch of Maldon salt and a good few turns of black pepper. Whisk well and stir in the cheese. Add the fried potatoes to the jug and stir well.

The base is finished. Continue according to individual recipe...

+ Ingredients

Option 1: Beetroot, Spinach and Halloumi

  • 2 x cooked beetroot, cubed
  • Half a block of halloumi, grated
  • 1 big handful of baby spinach, washed
  • 1 tbsp olive oil

Add the beetroot, spinach and 2/3rds of the halloumi to the eggs and stir well.

Preheat grill.

Heat the olive oil in a non-stick 10" frying pan. When hot, pour in the egg mixture. Using a heatproof runner spatula, gently drag the edges towards the centre, tipping the pan and letting the liquid egg flow into the gap you have created. This helps the whole thing set, rather the just the base.

When it is nearly set throughout, sprinkle the surface with the remaining halloumi. Place the pan under the grill (making sure the handle is not under the grill if it is plastic!).

Grill until set and golden. Leave to cool in the pan for 5 minutes. Slide out gently onto a board and leave for 5 more minutes.

Very good warm or cold.

Slice into 8 pieces.

+ Ingredients

Option 2: Pea, feta and spring onion

  • 1 cup cooked peas
  • 1/3 pack feta, crumbled
  • 3 spring onions, finely sliced

Stir peas and onions into the egg mixture and continue as above, sprinkling the surface with feta before grilling.