- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red onion, finely sliced
- 1 beef tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp pitted black olives (optional)
- 100g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 115g plain flour
- 30g wholemeal flour
- 85g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- ¼ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 225ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 20g parmesan (or kefalotiri), for grating over
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 190C/170C fan/gas 5. Line a muffin tin with cases. Heat the oil in a pan and cook the onion until soft.
Quarter the beef tomato, scoop out the seeds and core, then discard and very finely chop the tomato and olives, if using. Crumble the feta into really small crumbs. Set everything aside.
Set a sieve over a large mixing bowl. Measure out the flours, polenta, bicarb and baking powder along with 1 tsp salt, decanting directly into the sieve as you go. Use the back of a spoon to press everything through the sieve – there will be some wholemeal flour left over in the sieve at the end – just tip this back into the mixing bowl.
Beat the egg in a separate bowl. Measure out the sunflower oil and milk and stir into the egg. Make a well in the flour mixture, tip in the egg mix and stir it together. Fold in the onion, tomato, feta, oregano and olives, if using. Mix well. Spoon the mixture between the muffin cases. Grate over a little cheese and bake for 25 mins. Eat warm or leave to cool and pack in a picnic.