Vanilla cupcakes

Ingredients

        110g/4oz butter or margarine, softened at room temperature

        110g/4oz caster sugar

        2 free-range eggs, lightly beaten

        1 tsp vanilla extract

        110g/4oz self-raising flour

        1-2 tbsp milk

For the butter cream icing

        140g/5oz butter, softened

        280g/10oz icing sugar

        1-2 tbsp milk

        a few drops food colouring

Preparation method

   1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

  2.  Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
 3.  Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
 4.  Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  5.  For the butter cream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

  6.  Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

  7.  Add the food colouring and mix until well combined.

  8.  Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiral ling motion onto the cup cakes in a large swirl.

Victoria sponge

Ingredients

    225g/8oz butter or margarine, softened at room temperature

    225g/8oz caster sugar

    4 medium eggs

    2 tsp vanilla extract

    225g/8oz self raising flour

    milk, to loosen

Preparation method

  1.  Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
  3.Cream the butter and the sugar together in a bowl until pale and fluffy.
 4.Beat in the eggs, a little at a time, and stir in the vanilla extract.
 5.Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a    soft dropping consistency.
6.Divide the mixture between the cake tins and gently spread out with a spatula.
7.Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
9.Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Fruit tarts

Ingredients

For the sweet pastry

        350g/12oz plain flour

        pinch salt

        125g/4½oz unsalted butter, flattened out in between two sheets of greaseproof paper to 1cm/½in thick, chilled in the fridge

        125g/4½oz caster sugar

        2 free-range eggs, whole and 1 egg, yolk only

        1 egg, yolk only, beaten for egg-wash

For creme patissiere

        500ml/18fl oz full fat milk

        2 vanilla pods, seeds removed and pods retained

        6 free-range eggs, yolks only

        120g/4½oz caster sugar

        50g/2oz plain flour

        4 tbsp kirsch

Ingredients for the toppings

        400g/14oz strawberries

        100g/3½oz redcurrants

        100g/3½oz white currants

        100g/3½oz blackberries

To serve

        4 tbsp clear apricot jam

        75g/2¾oz mint tips

        50g/2oz icing sugar

        100g/3½oz green shelled pistachios, roughly chopped

Preparation method

   1. For the sweet pastry, preheat the oven to 190C/350F/Gas 5.

  2.  Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins.

  3.  Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.

   4. Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.

   5. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out.

    Place the dough the fridge to chill for an hour minimum, preferably overnight.

  7.  Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.

  8.  Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.

  9.  Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.

 10.   For the creme patissiere, place the milk, vanilla seeds and pods into a large saucepan and warm though.

  11.  Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.

 12.   If you would like to flavour the creme with kirsch, add it to the creme once it is cold.

  13.  To make up the fruit tarts, spoon the creme patissiere in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or white currants and blackberries.

  14.  Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze.

   15. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios.

Mary's lemon meringue pie

Ingredients

For the pastry

        225g/8oz plain flour

        175g/6oz butter

        45g/1¾oz icing sugar

        1 large free-range egg, beaten

For the lemon filling

        6 lemons, zest and juice

        65g/2¼oz cornflour

        250g/9oz caster sugar

        6 free-range egg yolks

For the meringue topping

        4 free-range egg whites

        225g/8oz caster sugar

        2 tsp cornflour

Preparation method

  1.  Pre-heat the oven to 180C/350F/Gas 4.
  2.First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.
 3. Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.
 4. Take the pastry-lined tin out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin.
 5. Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.
 6.Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.
 7. For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
 8.  In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.
 9.  For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.
10.Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue.
11.Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp.
12.Serve warm or cold.

Lemon meringue pie

Ingredients

For the sweet shortcrust pastry

        225g/8oz plain white flour

        pinch salt

        110g/4oz cold unsalted butter, cubed

        2 tsp caster sugar

        1 medium free-range egg yolk

For the lemon curd

        100g/3½oz caster sugar

        7 tbsp cornflour

        4 large lemons, zest and juice only

        6 free-range egg yolks

        100g/3½oz unsalted butter, melted

For the meringue

        6 medium free-range egg whites

        300g/10½oz caster sugar

Preparation method

   1. Sift the flour and salt into a mixing bowl.

   2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.

  3.  Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.

   4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.

   5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.

   6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.

   7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.


8.Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.

9.Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.

10.Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.

11.Beat in the egg yolks, lemon juice and butter. Return to the pan.

12.Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.

13.For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. 14.Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. 
15.Serve warm or cold in slices.

Salmon and bulgur wheat pilaf

Bulgur wheat is healthy and filling and a nice alternative to rice or couscous. This salmon pilaf flavoured with fresh herbs is a healthy quick supper.


Ingredients

        475g/1lb 1oz salmon, boned and skinned

        250g/8oz bulgur wheat

        85g/3oz frozen peas

        200g/7oz runner beans, chopped

        2 tbsp chopped chives

        2 tbsp chopped flat leaf parsley

        salt and freshly ground black pepper

To serve

        2 lemons, halved

        4 tbsp low-fat yoghurt

Preparation method

   1. Preheat the oven to 180C/160C Fan/Gas 4.

   2. Wrap the salmon in foil and cook for 15 minutes, or until the salmon is cooked through.

  3.  Meanwhile, place the bulgur wheat in a medium sized lidded pan. Add boiling water to reach 1cm/½in above the bulgur wheat. Cover with the lid and simmer over a medium heat for 12-15 minutes, or until the bulgur wheat is tender and has absorbed the water.

   4. Cook the peas and beans in a pan of boiling water until done to your liking, then drain.

   5. Flake the salmon and mix it into the bulgur wheat with the peas and beans. Add in the chives and parsley. Season with salt and freshly ground black pepper.

   6. Serve with lemon halves and yogurt.

Turkey skewers and bulgur salad

Ingredients

        2 tbsp sunflower oil

        2 tbsp lemon juice

        1 tsp paprika

        3 tbsp chopped flat leaf parsley, plus extra to garnish

        400g/14oz turkey breast, diced

        salt and freshly ground black pepper

For the bulgur salad

        400ml/14fl oz chicken stock

        250g/9oz bulgur wheat

        400g/14oz tin green lentils, rinsed and drained

        ½ cucumber, diced

        10 cherry tomatoes

        25g/1oz mint, chopped

        lemon wedges, to garnish

For the hummus dressing

        4 tbsp hummus

        1 tbsp lemon juice

Preparation method

   1. Put 8 wooden skewers in warm water and let them soak while you prepare the turkey.

   2. Mix together the oil, lemon juice, paprika and parsley in a bowl, and season to taste with salt and freshly ground black pepper. Add the turkey and turn to coat thoroughly. Set aside in the fridge for at least 20 minutes.

   3. Preheat the grill to a hot setting.

   4. Remove the turkey from the bowl (discard any marinade) and thread the pieces on the skewers. Cook under the grill, turning once or twice, for 10 minutes, or until cooked through.

  5.  Meanwhile, bring the stock to the boil. Place the bulgur wheat in a medium sized lidded pot and cover with the stock. Cover with the lid and simmer over a medium heat for 12-15 minutes, or until the bulgur wheat is tender and has absorbed the stock.

   6. When the bulgur is cooked, drain and spread out to cool. Stir in the green lentils, cucumber, tomatoes and mint.

    For the dressing, combine the hummus with the lemon juice and 1 tablespoon of water.

    Place the turkey skewers on the bulgur wheat salad and spoon over the dressing. Garnish with lemon wedges and flat leaf parsley and serve.

Harissa baked fish with bulgur wheat

Ingredients

    2 medium-large ripe tomatoes, quartered

    1 orange or yellow pepper, deseeded and cut into 2cm chunks

    low-calorie cooking oil spray

    75g/2½oz bulgur wheat

    20g/¾oz pine nuts

    1 lemon

    4 spring onions, thinly sliced

    3 heaped tbsp roughly chopped fresh coriander

    2 x 200g/7oz skinless white fish fillets, such as cod or haddock

    2 tsp harissa paste

    sea salt and freshly ground black pepper

    160g/6oz broccoli, cut into florets

    2 tbsp fat-free natural yoghurt, to serve

Preparation method

   1. Preheat the oven to 220C/425F/Gas 7. Put the tomatoes and pepper in a small roasting tin, spray with a little oil, season with black pepper and bake for 15 minutes.

   2. Meanwhile, cook the bulgur wheat in a small pan of boiling water for five minutes, then drain well in a sieve.

    3.Toast the pine nuts in a small dry pan over a medium heat, turning regularly, until lightly browned.

    4.Cut the lemon in half and cut four thin slices from one half. Squeeze the juice from the other half.

  5.  Take the vegetables out of the oven. Add the bulgur wheat, spring onions, pine nuts, two heaped tablespoons of coriander and lemon juice (reserve a little lemon juice to serve). Season with a little salt and lots of black pepper and toss lightly.

   6. Make two gaps in the bulgur mixture and nestle the fish into them. Season the fish to taste, spread with the harissa paste and top with lemon slices. Bake for 15 minutes, or until the fish is just cooked.

    7.Steam the broccoli until cooked to your liking.

   8. Divide the fish and bulgur mixture between two plates and scatter with the remaining coriander. Squeeze over the rest of the lemon juice. Add broccoli to the plates and serve with yoghurt.

Garlic mushroom frittata

Slow cooker chicken and butternut squash stew

Ingredients

    100g/3½oz plain flour

    4 tbsp sunflower oil

    500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces

    1 onion, chopped

    4 garlic cloves, finely chopped

    2 chillies, finely chopped

    175ml/6fl oz white wine

    ½ butternut squash, peeled, chopped into 2.5cm/1in pieces

    300ml/10fl oz chicken stock

    5 sprigs fresh thyme

    3 bay leaves

    4 tbsp creme fraiche

    salt and freshly ground black pepper

    small handful chopped fresh parsley

Preparation method

   1. Sprinkle the flour onto a plate.

   2. Heat half of the oil in a frying pan, dredge the chicken pieces in the flour and fry for 4-5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.

 3.   Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2-3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.

   4. Tip the onion mixture into the slow cooker.

   5. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8-10 hours on low.

  6.  About 30 minutes before serving, stir in the creme fraiche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley.

Slow cooker beef curry

Ingredients

    4 tbsp sunflower oil

    800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces

    2 onions, finely chopped

    4 garlic cloves, finely chopped

    2 chillies, finely chopped, plus extra to taste

    2.5cm/1in piece fresh root ginger

    4 tsp ground cumin

    4 tsp ground coriander

    2 tsp ground turmeric

    2 x 400g/14oz can chopped tomatoes

    2 tsp garam masala

    200g/7oz natural yoghurt

    small handful fresh chopped coriander

Preparation method

   1. Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.

   2. Heat the remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.

  3.  Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.

  4.  Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.

  5.  About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

Slow cooker chipotle pulled pork

Ingredients

        1.5kg/3lb 5oz pork shoulder

        2 tbsp chipotle sauce

For the fresh tomato salsa

        6 tomatoes, chopped

        ½ red onion

        1 tbsp lime juice (about ½ lime)

        small handful chopped fresh coriander

        ½ garlic clove, finely chopped

        1 tsp olive oil

For the guacamole

        2 avocados, peeled, chopped

        ½ garlic clove, finely chopped

        1 tbsp lime juice (about ½ lime), plus more to taste

        salt and freshly ground black pepper

        12-16 flour tortillas, to serve

Preparation method

   1. Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.

   2. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.

  3.  For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice.

   4. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the sauce.

   5. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside.

Winter lamb hotpot

Ingredients

    4 thick lamb neck chops

    plain flour, for dredging

    good glug fruity olive oil

    3 onions, peeled and cut into wedges

    2-3 large parsnips, peeled and cut into sixths

    6 large, juicy garlic cloves, peeled, cut in half

    salt and freshly ground black pepper

    6-8 fresh rosemary sprigs

    6-8 small potatoes, cut in half

Preparation method

    Preheat the oven to 170C/350F/Gas 4.

    Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.

    Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid.

    Cook in the preheated oven for an hour or so, until the meat is tender.

Banana bran muffins

Ingredients

    115g/4¼ oz butter

    100g/3½ oz brown sugar

    3 bananas, mashed

    115ml/4¼ fl oz milk

    1 tsp vanilla extract

    2 free-range eggs

    175g/6¼ oz wholemeal flour

    100g/3½ oz wheat bran

    1 tsp baking powder

    1 tsp baking soda

    ¼ tsp salt

    handful chopped walnuts, to taste

Preparation method

  1.  Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.

  2.  In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well.

 3.Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases
.
4.Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely.

Moroccan vegetables with couscous

Ingredients

        2 small aubergines

        calorie controlled cooking oil spray

        ½ medium onion, finely chopped

        ½ tsp ground cumin

        ½ tsp ground coriander

        ¼ tsp hot chilli powder

        pinch ground cinnamon

        227g/8oz tin chopped tomatoes

        ½ red pepper, deseeded and diced

        1 medium courgette, cut into 1.5cm/½in chunk
 400g/14oz tin chickpeas, drained and rinsed

        2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish

        400ml/14fl oz vegetable stock, made with ½ stock cube

        ½ small lemon, juice only

        15g/½oz roughly chopped pistachio nuts (alternatively use toasted flaked almonds)

        100g/3½oz fat-free natural yoghurt, to serve

For the couscous

        ½ vegetable stock cube

        80g/2¾oz wholegrain couscous

        ½ small lemon, finely grated zest only

        2 heaped tbsp roughly chopped fresh coriander

        freshly ground black pepper

Preparation method

   1. Preheat the oven to 200C/180C Fan/Gas 6.

  2.  Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.

 3.   Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.

 4.   Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.

 5.   Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.

 6.   Divide the aubergines between two plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.

Peanut butter fudge

Ingredients

    125g/4½oz butter

    500g/1lb 2oz dark brown sugar

    120ml/4fl oz milk

    250g/9oz crunchy peanut butter

    1 vanilla pod, seeds only

    300g/10½oz icing sugar

Preparation method
            
  1.  Melt the butter in a saucepan over a medium heat.

  2.  Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.

   3. Remove from the heat, and stir in the peanut butter and vanilla seeds.

   4. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.

   5. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.

   6. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.

Chocolate marshmallow brown sugar fudge

Ingredients

    vegetable oil, for greasing

    70g/2½oz butter

    300g/10½oz soft light brown sugar

    125g/4½oz evaporated milk

    225g/8oz marshmallows

    300g/10½oz milk chocolate, chopped

    75g/3oz dark chocolate (at least 60% cocoa solids), chopped

Preparation method

   1. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper.

  2. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes.

   3. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted.
 4. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares.

Chocolate pistachio fudge

Ingredients

    350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped

    1 x 397g/14oz can condensed milk

    30g/1oz butter

    pinch salt

    150g/5¼oz unsalted pistachios, shells removed

Preparation method

    1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.

   2.   Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and    some small pieces.

   3.  Add the nuts to the melted chocolate mixture and stir well.
   4.  Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
   5.  Let the fudge cool, then refrigerate until set.

   6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.

   7.  Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.

Cinnamon porridge with grated pear

This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon makes it taste sweeter without adding calories and it is topped with juicy grated pear.

Ingredients

    60g/2¼oz jumbo porridge oats

    ¼ tsp ground cinnamon, plus a little to sprinkle

    300ml/10fl oz semi-skimmed milk

    1 ripe medium pear

    1 wedge lemon

Preparation method

  1.  Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.

  2.  Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon.

Mexican sweetcorn pancakes, poached eggs and salsa

For the sweetcorn pancakes

        100g/3½oz plain flour

        1 tsp baking powder

        1 free-range egg

        150ml/5fl oz whole milk

        salt and freshly ground black pepper

        1 corn on the cob, kernels only

        1 tbsp vegetable oil

For the tomato chilli salsa

        3 tomatoes, skin and seeds removed, chopped

        6 coriander sprigs, leaves only, chopped

        1 green chilli, very finely chopped

        pinch sugar

        ¼ small red onion, finely chopped

        1 lime, juice only

        pinch sea salt

        freshly ground black pepper

For the poached eggs

        1 tbsp white wine vinegar

        4 free-range eggs

Preparation method

  1.  For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker tha double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.

  2.  Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the  pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.

  3.  For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.

4.For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4    minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.

5.To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.

Mango smoothie

Ingredients

    2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)

    250-300ml/9-10½ fl oz cold milk

    1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes

    ice cubes, to serve

Preparation method

  1.  Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.

  2.  Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.

  3.  Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.

  4.  Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

Muesli

Ingredients

    100g/7oz oats

    25g/1oz dried apricots, chopped

    25g/1oz dried prunes, chopped

    1 tbsp pumpkin seeds

    1 tbsp sunflower seeds

    fresh berry fruits, to serve

    milk, yoghurt or fruit juice, to serve

Preparation method

  1.  Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl.

  2.  To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice.

Overnight muesli with apple and nuts

Ingredients

    50g/1¾oz porridge oats

    2 apples, coarsely grated

    20g/¾oz blanched hazelnuts, roughly chopped

    ¼ tsp ground cinnamon

    ¼ tsp ground nutmeg

    200g/7oz 0% fat Greek yoghurt

    100ml/3½fl oz skimmed milk

    100g/3½oz blueberries

    10g/¼oz flaked almonds, toasted

Preparation method
          1.  In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then      cover the bowl and chill in the fridge for several hours or overnight.

          2.   Spoon into two bowls and top with the blueberries and almonds.

Pan-fried bacon with poached egg and balsamic tomatoes

Ingredients

    1 tsp sunflower oil

    4 rashers of rindless smoked back bacon

    1 tsp white wine vinegar

    2 free-range very fresh eggs (fridge cold)

    8 cherry tomatoes, halved

    good handful of watercress

    drizzle of good-quality balsamic vinegar

    freshly ground black pepper

Preparation method

  1.  Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and fry on the other side for another three minutes.

  2.  While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling.

  3. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes.

  4.The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil.
 5.  Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once.
 6.  Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar.                                                                                                                  7. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

Pasta primavera

Ingredients

        50g/2oz unsalted butter

        1 garlic clove, crushed

        200g/7oz asparagus, blanched, cut into bite-sized pieces

        150g/5oz fresh peas, podded

        100g/3½oz frozen soya beans, defrosted

        100g/3½oz baby spinach

        450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)

        1 lemon, juice and zest

        large handful fresh spring herbs, including mint, basil, dill and parsley, chopped

        salt and freshly ground black pepper

To serve

        25g/1oz hazelnuts, toasted and lightly crushed

        parmesan shavings, or similar vegetarian hard cheese shavings

        olive oil, for drizzling

Preparation method

   1. Heat the butter in a pan, add the garlic and fry for one minute.

   2.  Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.

   3.   Add the pasta and a little of the cooking water to the pan and stir to combine.

   4.  Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
  5.To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.

 

Porridge with berries

Ingredients

    80g/2¾oz whole rolled porridge oats

    200ml/7fl oz semi-skimmed milk

    150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed

    15g/½ozoz flaked almonds, toasted

    150g/5½oz fat-free natural fromage frais

Preparation method
 1.  Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for    3-4 minutes, stirring constantly, until rich and creamy.
 2.  Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais

Warm, spiced oranges with labneh

Ingredients

    2 x 150g/5½oz pots fat-free natural yoghurt

    3 oranges

    good pinch ground cinnamon

    2 star anise

    ¼ tsp vanilla extract

    10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds)

Preparation method

 1.   For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt   into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight.                                       2.  Cut one of the oranges in half and squeeze all the juice – you should end up with 4-5 tbsp. Peel the remaining oranges and cut into thin slices.                                                                                                      3.  Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract.                       4.  Place over a medium heat and simmer for 1-2 minutes, stirring occasionally. Add the orange slices and    warm through gently.                                                                                                                                  
5.   Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top.
 

Chicken and lemon tagine with herby tabbouleb

This exotic one-pot is the perfect mixture of sweet and spicy. Serve it with a herby tabbouleh for a filling family supper.

Ingredients
For the chicken and lemon tagine

        50g/2oz butter

        1 medium chicken, cut into 10 pieces

        2 onions, finely chopped

        3 garlic cloves, finely chopped

        5cm/2in piece root ginger, grated

        2 cinnamon sticks

        2 tsp ras-el-hanout (North African spice blend)

        1½ tsp salt

        1 tsp freshly ground black pepper

        ½ tsp ground turmeric

        1 tsp ground cinnamon

        ½ tsp saffron

        1 preserved lemon, roughly chopped

        3 tbsp honey

        750ml/1 pint 5fl oz chicken stock

        150g/7oz dates, stones removed, halved

        salt and freshly ground black pepper

        2 tbsp chopped fresh flatleaf parsley

For the herby tabbouleh

        140g/5oz bulgur wheat, soaked in cold water overnight

        1 red onion, finely chopped

        2 tomatoes, seeds removed, finely diced

        2 large bunches flatleaf parsley, roughly chopped

        1 bunch mint, roughly chopped

        1 bunch coriander, roughly chopped

        1 lemon juice only

        4 tbsp extra virgin olive oil
      Preparation method

 1.  For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.

2 .   Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.

 3.   Add the preserved lemons, honey and stock and bring the mixture to the boil.

 4.  Reduce the heat until simmering, cover with a lid and cook for 45 minutes.
 5.  Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.                                                                                                                                   6.   For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.

7.    To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside.
                                                                                                                                                                  

Lamb, olive and caramelised and onion tagine

Like all stews, this benefits from being cooked in advance, so it makes sense to cook this on a day when you've got time and reheat it when you're in  more of a hurry.                                                                                                                                                                                                                                                                       
Ingredients   1kg/2lb 3¼oz leg of lamb, chopped into bite-sized pieces

    1 garlic bulb, separated into cloves, but unpeeled

    1 x 350g/12oz can pitted black olives in brine, rinsed and drained to give 150g/5oz drained weight

    100g/3½oz caramelised onions, from a jar

    4 tbsp capers, rinsed and drained

    2 tsp ground cumin

    2 tsp ground ginger

    1 x 75cl bottle red wine

Preparation method
                 
1.    Preheat the oven to 150C/300F/Gas 2.

2.    Place all of the ingredients into a lidded casserole or heavy-based ovenproof pan, pouring in the wine last and giving everything a good stir.

3.    Bring to the boil, then clamp on the lid and transfer to the oven. Cook for two hours, or until the lamb is very tender.

4.    The quickest, and most suitable, accompaniment would be a bowl of couscous, pale and plain or studded with a can or two of chickpeas.