BITTER ORANGE SOUFFLES GLACES

Ingredients
3 x 45g bars Divine dark chocolate
250ml whipping cream
2 large free range eggs
75g caster sugar
grated zest of 1 unwaxed orange
2 tablespoons orange juice
2 tablespoons orange liqueur
Divine cocoa powder for dusting

For the caramel sauce;
250g granulated sugar (works better than caster)
300ml water

To Serve;
Clementines
6 paper muffin cases set in a muffin tray

Method
Clear a space in the freezer for the muffin tray. Place a freezer bowl into the freezer to chill – to be used later.

Break up the chocolate and melt gently (see page 16). Remove the bowl from the heat and leave to cool until very thick and starting to set. Using a pastry brush, thickly coat the inside of the paper cases with the chocolate, using all the chocolate. Leave to set until needed.

Put the cream into chilled bowl and whip until soft peaks form. Chill until needed. Separate the eggs, putting the yolks into the bowl of a food mixer. Add half of the sugar, and the orange zest. Using the whisk attachment beat until the mixture is very thick and pale – about 4 minutes. Set aside until needed. In another bowl whip the egg whites until soft peaks form. Whisk in the remaining sugar.

Add the yolk mixture and the egg whites to the cream and gently fold together using a large metal spoon. When almost combined add the orange juice and the orange liqueur and fold in. Spoon the mixture into the chocolate cases, piling it up well above the rim (if there is any mixture leftover freeze it in a ramekin dish) then freeze until firm – not less than 3 hours but preferably overnight. If freezing for any longer then cover well.

To make the caramel sauce: put the sugar and half the water into a medium-sized heavy pan. Stir over a low heat until the sugar dissolves (don’t allow to boil at this point). Once totally dissolved bring the liquid to a boil and boil steadily for about 4–5 minutes, without stirring, until the syrup turns a good deep amber colour (170C/340F on a sugar thermometer). Remove the pan from the heat (to avoid overcooking and burning the caramel), then cover your hand with an oven glove and carefully pour in the remaining water – take care, as the caramel will splutter violently. Put the pan back on a low heat and stir gently until the caramel dissolves. Leave to cool and then pour the caramel over the peeled clementines, cover and chill until needed.

To serve, remove the soufflés from the freezer and gently peel off the paper cases. Set on individual plates and leave in the fridge to ‘come to’ for about 15 minutes. Dust with cocoa and serve with the caramel sauce and peeled clemintines.

Serves 6

SWEET CHILLI FOCACCIA

Ingredients
· 650g/1lb 7oz Allinson Very Strong White Bread Flour
· 2 tsp salt
· 1 tsp Billington’s Unrefined Golden Caster Sugar
· 2 tsp Allinson Easy Bake Yeast
· 4 tbsp chilli jam
· 3 tbsp olive oil

To Finish:
· 4 tbsp olive oil
· Coarse sea salt

1. In a warm bowl, mix the Allinson flour, salt and Golden Caster sugar and stir in the yeast.

2. Measure out 400ml (14fl oz) warm water. To that, add the chilli jam and oil. Mix everything together to make a soft dough.

3. Knead for 10 mins on a lightly floured surface until smooth and elastic.

4. Oil two 23cm/9inch cake tins. Divide the dough into two pieces and roll each one into a 23cm/9inch circle and put into the tins.

5. Using your fingertips, make deep dimples all over the surface of the dough. Cover with cling film and leave in a warm place for 30 mins until doubled in size.

6. Preheat the oven to 230ºC/Fan 210ºC/ Gas Mark 8. Remove the cling film, drizzle each focaccia with olive oil and bake for 30 mins until golden and cooked through. Cut into wedges and serve warm.

Makes 2 loaves

EXOTIC MANGO FOOL

Ingredients
200ml Rubicon Mango juice drink
2 ripe Alphonso mango, peeled
2 tbsp clear honey
1 lime, zest and juice only, (keep separate)
3 tbsp caster sugar
300ml double cream

Method
Purée one mango in a blender with the juice drink, honey and lime juice.

Whisk the double cream to a soft peak and fold in the sugar, 3 tbsp of the mango coulis and the lime zest.

Take 2 Martini glasses and spoon the remaining mango coulis in the bottom of the glasses. Pipe or spoon the mango cream over the coulis. Chill and serve with fresh slices of exotic mango.

Serves 2
Preparation Time: 20 minutes

EXOTIC CHILLI MANGO AND PRAWNS SKEWERS WITH A MANGO DIP

A really easy, but delicious recipe - perfect for summer barbeque, alfresco dining. Extra red chillis can be added for those who like it hot!

Ingredients
· 2 tbsp Rubicon Mango juice drink
· 24 prawns, cleaned and peeled
· 1 chilli, finely chopped
· 2 tbsp olive oil
· 2 tbsp honey
· salt and freshly ground black pepper
· 2 Alphonso mangoes, peeled and chopped into cubes

For the Chilli Mango dipping sauce:
· 1 tbsp brown sugar
· 6tbsp white wine vinegar
· 2tbsp soy sauce· 2tbsp Rubicon Mango juice drink
· 2 garlic cloves, crushed
· 2tsp grated fresh root ginger
· ½ red chilli, deseeded and finely chopped

1. Soak 8 wooden skewers in water for ten minutes.

2. Put the prawns, half the mango juice, chilli, olive oil and honey into a large bowl. Mix together and season with salt and freshly ground black pepper. Leave to marinate for 10 minutes. Once ready, thread the prawns and mango onto a skewer alternately.

3. Heat a barbeque or griddle pan until smoking, add the skewers and cook for one minute on each side, or until the prawns are completely cooked through.

4. Place the sugar, vinegar, soy sauce and remaining mango juice into a small pan and gently bring to the boil. Add the garlic, ginger and chilli and set aside for 5 minutes.

5. Serve the prawn and mango skewers alongside the dipping sauce.

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

LAMB, ROSEMARY AND APPLE BURGERS WITH APPLE AND CIDER RELISH

Ingredients
450g/1lb Quality Standard Mark lean English lamb mince
1 garlic clove, peeled and finely chopped
30ml/2tbsp freshly chopped rosemary
1 medium cooking apple, peeled, cored and coarsely grated
Salt and freshly milled black pepper

Apple and Cider Relish:
2 dessert apples, cored and finely chopped
225g/8oz cherry tomatoes, halved
1 small red onion, peeled and finely sliced
2 sprigs fresh thyme
50g/2oz sugar
30ml/2tbsp balsamic vinegar
150ml/¼pint cider

Method
In a large, shallow bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm (3½inch burgers). Cover and chill for 20 minutes.

Prepare the apple relish; place all the ingredients into a large non-stick pan and gently bring to the boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally. Serve cold.

Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.

Serve the burgers in rolls of your choice with salad leaves, onions and a spoonful of the relish.

Serves 4
Preparation time: 15 minutes plus chilling time
Cooking time: 12-16 minutes (burgers), 20-25 minutes (chutney)

BARBECUED SEA BASS

Ingredients
· 4 whole sea bass, cleaned
· 1 tsp Chinese 5 spice powder
· 4 whole star anise
· 8 green cardamom pods
· 4 whole cloves
· 240ml/8 floz stock using Just Bouillon Vegetable Cubes

1. If not using a gas barbecue preheat the barbecue 15-20 minutes before cooking. Lightly rinse the fish and pat dry with kitchen paper. Make 3 shallow slashes across both sides of the fish.

2. Open the cavity and lightly sprinkle with a little Chinese 5 spice powder then add 1 whole star anise. Lightly crush the cardamom pods and place 2 pods with 1 whole garlic clove inn each cavity. Press the cavity flesh lightly together to close.

3. Cut out 4 squares of tin foil large enough to completely encase the fish. Place the fish onto each square and pull the edges up to surround the fish.

4. Carefully pour in 4-5 tablespoons of the stock then fold the tinfoil over completely encasing the fish. If liked place in the refrigerator until ready to cook.

5. When ready to cook remove from the refrigerator and place on the hot barbecue and cook for 12-15 minutes or until cooked. Place each fish on individual plates allowing each person to unwrap so they are greeted by the wonderful aroma as then start. Serve with plenty of bread and salad.

Cooks tip: Take care when unwrapping that the hot stock does not drip onto anyone. If liked the fish can be placed on a baking tray and cooked in an oven at 180°C/ fan oven 160°C, 400°F, Gas Mark 4 for 15-20 minutes.

Serves: 4
Preparation time: 10 minutes plus marinating time
Cooking time: 12-15 minutes
Calories per portion: 173kcal
Fat content per portion: 1.05g

EDAMAME AND PEA SOUP

Ingredients
200g/7oz frozen soya beans (also called edamame beans)
200g/7oz frozen peas
500ml/18floz hot vegetable stock
6 spring onions, trimmed and chopped
1 small bunch basil leaves
1 handful (50g/2oz) rocket leaves
300ml/½pt Alpro soya Light alternative to milk

Method
Put the frozen soya beans, frozen peas, vegetable stock and spring onions together in a pan. Bring to the boil and simmer for five mins.

Add the basil and rocket leaves and Alpro soya Light. Blend half of the mixture until smooth, leave half of the soup chunky. Combine and warm through to serve.

Serves: 4

Tip: Make up this and freeze into individual portions so you've plenty of low cal, low cholesterol soup portions ready when you feel peckish.

Per serving:
Total calories 129 kcal
Total fat 5.5g
Saturated fat 0.7g
Polyunsaturated fat 2.6g
Monounsaturated fat 1.0g
Carbohydrates 8.3g
Sugar 3.2g
Total Protein 12g
(Soya protein 8.5g)

RHUBARB AND CUSTARD TARTS

Ingredients

For the pastry;

· 150g/5oz Allinson Wholemeal Plain Flour

· 75g/3oz butter, chilled and diced

· 50g/2oz Billington's Unrefined Golden Icing Sugar

· 2 large egg yolks

For the filling;

· 150g/5oz Billington's Unrefined Golden Caster Sugar

· 250g/9oz rhubarb

· 1 tbsp lemon juice

· 150ml/¼pt double cream

· 1 large egg plus 2 large yolks

1. Preheat the oven to 200ºC/180ºC Fan/Gas 6. For the pastry, put the flour and butter into a processor and whiz until the mixture resembles crumbs. Add the Golden Icing Sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together, but doesn't quite form a ball.

2. Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 mins.

3. Line a baking sheet with a teflon sheet or grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle over 25g/1oz of Golden Caster Sugar and squeeze over the lemon juice. Roast the rhubarb for 10 mins until slightly softened but still holding its shape.

4. Grease and flour 6 individual tartlet tins. Roll out the pastry on a lightly floured surface and use to line the tins. Press it well into the edges, trim off the excess and chill for 15 mins.

5. Line the pastry cases with greaseproof paper squares and baking beans. Bake the pastry cases for 10 mins. Remove the paper and beans and bake for 5 more mins until the pastry base is firm.

6. Mix together the cream, eggs and remaining Golden Caster Sugar in a jug. Divide the rhubarb between the pastry cases and arrange on a baking sheet. Carefully pour in the egg mixture. Reduce the oven temperature to 170ºC/Fan 150ºC/Gas Mark 3. Bake the tarts for 15 mins or until the filling is just firm. Cool, chill and wrap to transport.

Makes: 6

MACKEREL WITH JAZZ SALAD

Ingredients
200g (7oz) potato, peeled and diced
100g fennel (1/2 a bulb) trimmed (keep the fronds) and finely diced
2 tablespoons mayonnaise
½-1 teaspoon of wasabi paste (or hot horseradish)
1 small Jazz apple
Juice of half a lemon
A few dill fronds, optional
Salt and freshly ground black pepper
1 medium sized cooked beetroot
2- 4 fresh mackerel fillets
A little clarified butter or oil for cooking
A few chives or a handful of rocket leaves

Method
Add the potato dice to a pan of boiling water and cook for 3 minutes. Stir in the fennel dice and cook another 2-3 minutes until the potato is just soft. Drain and rinse through with cold water and drain well.

Mix the mayonnaise and wasabi paste in a large bowl and gently stir in the cooled potato and fennel mixture. Quarter the Jazz apple, remove the core and then dice the wedges, tossing them in the lemon juice.

Add the diced apple, along with the lemon juice, to taste, to the potato salad. Add the chopped fronds of fennel (or dill fronds) and season well.

Make a beetroot puree by chopping the beetroot, then pureeing it in a small blender. Add a little oil and seasoning.Arrange the potato salad on a plate inside a ring or square, if you like or spoon it on.

Heat a pan over a high heat, add a little clarified butter or vegetable oil and add the fish, skin side down first, cooking a couple of minutes, flip it over and cook a minute or two. Drain on kitchen paper.

Spoon or pipe the beetroot puree round the edge of the potato salad. Arrange the fish on top and garnish with chives or a few rocket leaves.

NOTE: Use wasabi paste from a tube, or make up the powder, adding a little more water than the pack suggests.
This Salad tastes great with smoked eel or smoked mackerel, or smoked salmon or trout as well.

Serves 2 for main course, 4 for a starter

A DATE TO REMEMBER

British Sandwich Week 2008 - May 11th to 17th

If you want to impress your little ones why not try out one of these innovative sandwich recipes from Warburtons!

Sailing Sandwiches

Ingredients:
· Any Warburtons Rolls
· Peanut butter, tuna mayonnaise or other ‘sticky’ ingredients
· 1 banana if using peanut butter or sweetcorn if using tuna
· Sliced cheddar cheese

1. Slice the Warburtons Sub Sandwich Roll in half, and use a ‘sticky’ ingredient, such as peanut butter or tuna mayonnaise to cover the ‘middle’ section of the boat.

2. Then use another ingredient, such as banana or sweetcorn, to create a ‘rim’ around the outside of the boat.

3. You could use three different ingredients in this way to create a more colourful effect. Finally, make a sail for the sailing ship by putting a cocktail stick through some sliced cheddar cheese and standing it in the middle of the boat.Tip: For party food, use crisps to give a ‘wave’ effect, and use leftover pieces of cheese to make shark fins.

Sandwich Express

Ingredients:
· Any Warburtons Rolls
· Combination of ‘child-friendly’ ingredients, such as grated cheese, ham, tuna, sweetcorn and lettuce
· Cucumber strips
· Carrot strips
· Vegetables for decoration

1. Make up four sandwiches using Warburtons Sub Sandwich Rolls and a combination of ‘child-friendly’ ingredients. Cut each sub roll into three equally sized pieces, chopping the ends off all but one to leave a square edge. This will leave eleven equally sizes ‘carriages’, and a rounded front ‘engine’.

2. Lay a ‘track’ using long cucumber strips and carrot sticks. Place the sandwiches along the track, with the rounded engine at the front. Finally, decorate with vegetables.

Tip: Mix and match different fillings – that way, there is sure to be at least one sandwich that each child will like.