2 slices of bread without Bimbo peel2 slices of boiled ham2 slices of cheese (for burger) 1 beaten egg, portions: 1 Preparation time: less than 30 minutes Bimbo bread slices: Spread the bread slices with the rolling pin. Place a slice of cheese and a slice of ham on each loaf.

Avocado on rye toast with beetrootHoumous, cottage cheese & seedsHoumous, cottage cheese & seedsServes 1DifficultyNot too trickyNutrition per servingCalories 353 18 Fat 16.5g 24 Saturates 3.6g 18 Sugars 5.7g 6 Salt 1.4g 23 Protein 12.2g 24 Carbs 42.5g 16 Fibre 6.8g -Of an adult& 39;s reference intakeIngredients1 vac-packed beetroot1 teaspoon houmous1 teaspoon cottage cheese1 x 75 g slice of rye bread½ a ripe avocado1 teaspoon extra virgin olive oil1 teaspoon mixed seeds1 cooked beet1 teaspoon hummus1 teaspoon cottage cheese1 x 2½-oz slice of rye bread½ a ripe avocado1 teaspoon extra virgin olive oil1 teaspoon mixed seedsrecipe adapted fromSuper Food Family ClassicsBy Jamie OliverMethodUse a fork to smash up the beetroot, houmous and cottage cheese.

In today& 39;s Media Mix, the story of Richard Serra and a pastry chef, plus Andy Ricker& 39;s top five Thai albumsThe Daily Meal brings you the biggest news from the food world.LA& 39;s Best Sushi: We must admit, the West Coast is the best coast for sushi. Just look at the food porn. LA Mag Richard Serra vs.

Apricot & root veg cake with honey yoghurt icingWith dried apricots, maple syrup & edible flowersWith dried apricots, maple syrup & edible flowersServes 8 to 12Cooks In1 hour 15 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 322 16 Fat 17.3g 25 Saturates 5.1g 26 Sugars 20g 22 Salt 0.

Spiced chocolate & dried fig Christmas cakeWith dark chocolate glazeWith dark chocolate glazeServes 10 - 12DifficultyNot too trickyNutrition per servingCalories 650 33 Fat 32.7g 47 Saturates 11.4g 57 Sugars 55.4g 62 Salt 1g 17 Protein 9.2g 18 Carbs 78.6g 30 Fibre 5.6g -Of an adult& 39;s reference intakeIngredients4 oranges50 ml vegetable oil50 ml whisky or brandy150 g clear runny honey2 large free-range eggs260 g self-raising flour200 g dark brown sugar50 g ground hazelnuts or almonds2 teaspoons ground cinnamon1 teaspoon ground star anise1 teaspoon ground ginger2 tablespoons quality cocoa powder100 g quality dark chocolate (70 )300 g dried figs120 g hazelnuts50 g crystalised gingerCHOCOLATE GLAZE25 ml clear runny honey50 g caster sugar25 ml whisky or brandy1 orange1 tablespoon orange blossom water125 g quality dark chocolate (70 )75 g unsalted butter (at room temperature) , plus extra for greasingRecipe FromJamie MagazineBy Sarit Packer & Itamar SrulovichMethodPreheat the oven to 180ºC/350ºF/gas 4.

Finely chop the onions, celery, garlic and leek, including the green tops.Dice the peeled potatoes into small cubes.Melt the butter until hot and foamy. Soften the onion, celery and leek in the hot butter until soft and translucent.Add the potatoes and stir together with the vegetables. Allow to cook gently for five minutes, stirring from time to time.