Leek and Apple Pockets

2 Pitta Breads
2 leeks sliced
150ml vegetable stock (made with ½ stock cube)
1 Large eating apple chopped
2 tbsp shredded lettuce
½ small red pepper chopped
60ml cottage cheese
Salt & Pepper

Cook the leeks in the stock until soft, drain and leave to cool. When cold mix with the apple, pepper, lettuce, cheese and season to taste. Grill the pitta breads until they puff up and fill with the leek & cheese mixture straight away.

Frittata

300g new potatoes
150g frozen peas
25g butter
4 spring onions, trim and slice
1 tbsp chopped thyme
150g hard goats cheese crumbled
8 large eggs lightly beaten and seasoned

Boil potatoes until tender, drain and slice thickly. Boil peas for 2 min and drain.
Heat butter in frying pan and cook spring onions until soft, add potatoes and cook for 3-4 min. turning half way through. Add peas and thyme and stir briefly. Pour the egg into the pan and sprinkle on 2/3 of the cheese. Cook over a low heat without stirring until egg is set except for a thin layer on the top. Transfer to a baking tray and sprinkle on the rest of the cheese and grill until the top sets. Slide onto a plate and cool. Cut into wedges and serve.