“Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck! ”
Get your ingredients out and a food processor (fine grater and fine slicer). Turn the oven grill to high, and place a 26cm ovenproof frying pan and a griddle pan on high heats.
Grate 2 firm green or yellow courgettes in the processor, put into a bowl, season well with sea salt, tear in a few leaves from 1 bunch of fresh mint (30g), then toss and squeeze to get rid of the excess salty liquid.
Put 1 teaspoon of olive oil into the frying pan, sprinkle in the courgettes and fry for a few minutes, stirring often.
Beat 8 large eggs in a bowl with ½ a teaspoon of truffle oil, 1 pinch of cayenne pepper, the leaves from 4 springs of fresh thyme and 20g of finely grated pecorino, then pour the mixture over the courgettes.
Stir and mix for 1 minute, then finely grate over 20g of pecorino and put on the top shelf under the grill until cooked through, fluffy and golden (roughly 5 minutes).
Put 4 slices of ciabatta on the griddle, turning when golden. Pour 2 tablespoons of extra virgin olive oil on to a serving platter, squeeze over the juice of 1 lemon and season with a pinch of salt and black pepper.
Roughly chop the rest of the leafy top half of the mint and scatter over the platter with 150g fresh podded peas and 100g of watercress.
Swap to the fine slicer in the processor, then remove the outer celery sticks from 1 celery heart (save for another day), slice just the bottom half of the heart and add to the salad with the finely sliced leafy tops.
Remove the toasts to a nice serving board, rub each one with the cut side of 1 garlic clove and squash 1 ripe cherry tomato onto each, then sprinkle with a little oregano and 1 teaspoon of extra virgin olive oil.
Finely slice 1 fresh red chilli, then slide the frittata on to the board, scatter with the chilli, crumble over 20g of feta and serve with the salad, tossing gently at the last minute.