Bagel board

Method

• Blueberry soft cheese & caramelised banana

• step 1

  Put the berries, 3 tbsp of the sugar and the lemon juice in a small pan over a low heat. Bring to the boil, then reduce to a simmer and cook for 8-10 mins, stirring often until the berries turn jammy. Tip into a bowl and put in the fridge to cool.

• step 2

  Whisk the soft cheese to loosen and fold through the cooled compote. Chill until ready to serve. Will keep chilled for up to three days.

  Per serving: 584 kcals • fat 17g • saturates 10g • carbs 93g • sugars 48g • fibre 4g • protein 13g • salt 1.28g

• Smoked salmon, capers & chive soft cheese

• step 3

  Put the soft cheese in a bowl, beat to loosen, then add the capers, chives and lemon juice. Season well and stir to combine. Chill until ready to serve. Will keep chilled for a few days.

• step 4

  To serve, spread the soft cheese over the bagels, top with smoked salmon and rocket, squeeze over the lemon juice and sprinkle with dill.

  Per serving: 493 kcals • fat 22g • saturates 11g • carbs 49g • sugars 6g • fibre 3g • protein 24g • salt 3.18g

• Bacon, charred spring onion & jalapeño soft cheese

• step 5

  Heat the grill to high. Put the bacon and spring onions on a baking tray lined with foil and grill for 8-10 mins, turning the bacon and spring onions a few times. The bacon should be crisp, and the spring onions soft and lightly charred. Leave the bacon to cool on the tray. Remove the spring onions to a plate and leave to cool slightly before finely chopping. Finely chop half of the bacon once cool.

• step 6

  Put the soft cheese in a bowl, beat to loosen, then stir in the spring onions, jalapeños, grated cheddar and finely chopped bacon. Season lightly with salt and generously with black pepper.

• step 7

  Spread the soft cheese over toasted bagels and top with the remaining crispy bacon.

  Per serving: 693 kcals • fat 40g • saturates 20g • carbs 49g • sugars 6g • fibre 3g • protein 32g • salt 4.64