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.

ICED VANILLA BUTTER CAKE

A delicious sponge cake that’s fit for a queen!

Ingredients

· 125g butter, softened

· 2 tsps Taylor & Colledge Natural Vanilla Extract

· 1 tsps Taylor & Colledge Vanilla Bean Paste

· 1¼ cups (275g) caster sugar

· 3 large eggs

· 1 cup (150g) plain flour

· ½ cup (150g) self-raising flour

· ¼ tsp bicarbonate of soda

· ½ cup (125ml) milk

Vanilla Icing:

· ¾ cup icing sugar mixture

· 2 tsps Taylor & Colledge Vanilla Bean Paste

· 1 tbsp milk

· Taylor & Colledge Vanilla Bean Dusting Sugar to serve

1. Preheat oven to moderately slow (160°C). Grease deep 20cm-round cake pan and line base with baking paper.

2. Beat ingredients in medium bowl on low speed with electric mixer until just combined. Beat on medium speed until mixture is smooth and has changed to a paler colour. Pour mixture into prepared pan.

3. Bake cake in preheated oven about 1¼ hours.

4. Stand cake 5 minutes, then turn onto wire rack; turn cake top-side up to cool. Drizzle with Vanilla icing.

Serves: 6-8

ICE CREAM SANDWICH

I couldn't resist but showcase this sunny lunchtime treat!
Ingredients

· 2 Cookies

· Lyle's Squeezy Syrup Banoffee Sauce

· Vanilla Ice cream

· 1 Banana

1. Place a cookie onto a plate and top with some sliced bananas and a generous drizzle of Lyle's Squeezy Syrup Banoffee Sauce.

2. Top with a scoop of soft vanilla ice cream and spread out on top of the bananas.

3. Sit another cookie on top of the ice cream to finish your sandwich simply drizzle with a little more sauce!

BASIL, PARMESAN AND YOGURT SODA BREAD

Ingredients
425g/15oz Allinson Country Grain Bread Flour
2 tsp bicarbonate of soda
1 tsp salt
1 small bunch basil, leaves torn
50g/2oz grated Parmesan cheese
2 tsp runny honey
1 tbsp olive oil
300ml/1/2pt natural yogurt
3 tbsp milk


Method
Preheat the oven to 200ºC/ Fan 180ºC/ Gas Mark 6. Combine the flour with the bicarbonate of soda and the salt in a large bowl. Add the basil and parmesan and mix together.

Pour in the honey, olive oil, natural yogurt and milk and mix together to form a soft dough.

Knead for 5 minutes until smooth. Shape the dough into a 20cm/8inch round and put onto a lightly oiled tray.

Using a sharp knife, cut a deep cross on top of the dough. Brush with a little milk and bake for 30-35 minutes until the bread is risen, golden and sounds hollow when tapped underneath. Eat warm or cool and eat on the same day.

BASIL, PARMESAN AND YOGURT SODA BREAD

Ingredients
425g/15oz Allinson Country Grain Bread Flour
2 tsp bicarbonate of soda
1 tsp salt
1 small bunch basil, leaves torn
50g/2oz grated Parmesan cheese
2 tsp runny honey
1 tbsp olive oil
300ml/1/2pt natural yogurt
3 tbsp milk


Method
Preheat the oven to 200ºC/ Fan 180ºC/ Gas Mark 6. Combine the flour with the bicarbonate of soda and the salt in a large bowl. Add the basil and parmesan and mix together.

Pour in the honey, olive oil, natural yogurt and milk and mix together to form a soft dough.

Knead for 5 minutes until smooth. Shape the dough into a 20cm/8inch round and put onto a lightly oiled tray.

Using a sharp knife, cut a deep cross on top of the dough. Brush with a little milk and bake for 30-35 minutes until the bread is risen, golden and sounds hollow when tapped underneath. Eat warm or cool and eat on the same day.

CHOCOLATE CHERRY TRIFLE

Ingredients
· 100g bar good quality dark chocolate
· 400ml (14 fl oz) Gold Top milk
· 3 medium egg yolks
· 2 tablespoons caster sugar
· 4 level teaspoons cornflour
· dash of vanilla extract
· About 150g (5oz) marble cake or chocolate muffins or cake of your choice
· 4-6 tablespoons kirsch or cherry brandy
· 8 tablespoons cherry compote or red fruits compote
· 284 ml pot double cream
· A few fresh cherries

1. Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Set these aside in a cool place.

2. Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled. Stir it occasionally. Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl.

3. Pour the warm chocolate flavoured milk into the egg mixture, stir well and pour it back into the pan. Cook over a low heat, stirring to make a smooth, thick custard. Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool.

4. To assemble the trifle, slice or break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over then spoon in the compote. Spread the custard on top.

5. Whip the cream (add a little sugar and more booze if you like!) until it just holds its shape. Place spoonfuls of cream on the custard. Decorate with lashings of grated chocolate and the fresh cherries, just before serving.

Serves: 4

BLUE DRAGON'S THAI RED CURRY

Ingredients
2 tbsp Blue Dragon Premium Thai Red Curry Paste
2 can Blue Dragon Premium Coconut Milk
3 tbsp Blue Dragon Fish Sauce
2 tbsp Blue Dragon Coconut Cream
250g Chicken Breast, sliced
9 Baby Aubergines
16 Pea Aubergines (alternatively replace Baby & Pea Aubergines with 1 large Aubergine)
9 Kaffir Lime Leaves
20 Horapha Basil Leaves (Sweet Basil) (alternatively replace Horapha Basil with regular Italian Basil)
2 fresh Red Chilli, finely sliced
1 tbsp Sugar
1 tsp Roasted Ground Cumin Seed and Coriander Seeds A few Coriander Leaves

Method
Heat the oil in a wok or saucepan until hot.

Add Blue Dragon Red Curry Paste and fry for 20 seconds.

Add coriander and cumin seeds and stir fry for about 2 mins until it develops an aroma.

Lower the heat and add the Blue Dragon Premium Coconut Milk a little at a time, allow it to simmer for about 1 minute or until the oil starts to separate from the Coconut Milk.

Then add the chicken and aubergines and allow to cook for 2 mins.

Add the sugar, Kaffir lime leaves and chilli. Add the Blue Dragon Fish Sauce to taste then simmer until chicken and aubergines are cooked through.

Add the basil leaves, mix well and transfer to a serving dish.

Decorate with the Blue Dragon Coconut Cream and coriander leaves.

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

TOM KHA KAI - COCONUT & CHICKEN SOUP

Taste the multiple flavours of authentic Thai cuisine with Tom Kha Kai - a delicious creamy soup that is ready in minutes and never fails to impress.
For a delicious vegetarian dish, swap the chicken with Blue Dragon Tofu.

Ingredients
· 400 ml Blue Dragon Coconut Milk
· 1 tbsp Blue Dragon Fish Sauce
· 200g Sliced Chicken Breast OR 100g diced Blue Dragon Silken Tofu
· 400 ml Vegetable Stock
· 3 pcs Galangal, finely sliced
· 6 Kaffir Lime Leaves
· 4 Stem Lemongrass, finely sliced
· 4 Coriander Root or 20 stems
· 6 Shallots
· 2 small Green Chilli
· 3 tbsp Tamarind Juice
· 2 tbsp Lemon Juice
· 1 tbsp Sugar
· 2 tbsp Chilli Oil

1. Put the stock in a pan and bring to the boil.

2. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli - simmer for one minute.

3. Add the Blue Dragon Coconut Milk and simmer for one minute.

4. Add the chicken or Blue Dragon Tofu, Blue Dragon Fish Sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.

5. Bring back to the boil. Then remove from the heat and serve in a dish topped with the chilli oil.

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

FISH GRATIN

Ingredients
400g fillets of fish (white fish such as haddock or cod)
1tsp oil
½ tsp salt
1/3 tsp Fruisana Fruit Sugar
¼ tsp ground pepper
2-3 carrots
150g celeriac
200g of courgettes
1-2tsp curry powder
1tbsp flour
200ml water
(50g cream cheese)
½ - 1 tsp salt
75g grated cheese (optional)

Method
Preheat the oven to 200°C, gas mark 6, 400°F.

Meanwhile, lightly grease a casserole dish with oil and place the fish on the bottom. Sprinkle with salt and pepper.

Peel all the vegetables except the courgette. Slice the onion and coarsely grate the rest of the vegetables.

Dry fry the vegetables until they start to soften. Add the curry powder a little at a time mixing thoroughly.

Add the flour and stir in the vegetables. Pour in the water (if you are using cream cheese, add at this point.) Season with salt and Fruisana.

Spread the vegetables evenly on top of the fish. Sprinkle with cheese and bake in the oven for 15-20 minutes or until golden.

Serve with cooked bulgur wheat or brown rice.

Tip: This dish can be also made on the stove in a covered frying pan on a medium heat.

WARBURTONS HOT CROSS BUN LOAF WITH BERRIES AND HONEY

Serves: 2 or 4 as a snack

Ingredients
· 4 slices Warburtons Hot Cross Bun Loaf
· 1 medium egg
· ½ tsp vanilla extract
· 15g (½oz) caster sugar
· 150ml (¼pt) semi skimmed milk
· 25 g (1 oz) butter
· 100g (4 oz) fresh or frozen raspberries
· 100g (4 oz) strawberries, sliced
· 2 tbsp clear honey, plus extra for drizzling

1. Cut the slices of bread diagonally, beat together the egg, vanilla extract, sugar and milk in a shallow bowl. Dip the pieces of loaf into the egg mixture, turning them to coat both sides.

2. Melt the butter in a large non stick frying pan. When it starts to bubble, add the soaked loaf. Cook for about 1-2 minutes per side, until golden brown. Share between 2 warmed plates.

3. Gently heat the raspberries and strawberries with 2tbsp of clear honey for about 1 minute. Spoon over the loaf and serve at once, drizzled with extra honey.

Cook’s Tip: Warm 150g (6 oz) blueberries in the honey and use instead of raspberries and strawberries for a change. For extra indulgence, serve with Crème Fraîche, thick Greek Style yoghurt or single cream.

CHOCOLATE MOUSSE

Ingredients
175g/6oz good quality dark chocolate (70% cocoa solids)
3 large free range eggs, separated
100g/3oz golden caster sugar
3 tbsp very strong coffee, e.g. espresso
1-2 tbsp brandy (depending on taste)
100ml/7 tbsp Filippo Berio Extra Virgin Olive Oil

Method
Break the chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and let it cool to lukewarm.

Meanwhile put the egg yolks and sugar into a large bowl and whisk until thick and pale in colour. Whisk in the coffee, brandy and olive oil, then gradually fold in the melted chocolate.

Whisk the egg white until almost stiff, quickly fold in a large tablespoon to the chocolate mixture until smooth, then add the rest of the egg white and lightly fold in, trying not to beat out the air.

Pour the mixture into 8 small china dishes or 6 large shot glasses and place in the refrigerator until set.

Serve cold with fresh berries.

Preparation: 20 minutes
Serves: 6-8

Cook's tip: Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse, for an extra touch of luxury.
All Filippo Berio olive oils are available in major supermarkets and are priced from £1.89.

CREAMY FISH SOUP

Ingredients
· 750 ml fish stock
· 250 ml Oatly Cuisine
· 1 carrot
· 1 leek
· 1 shallot
· 200 g boned whitefish, cut and diced
· Topping: fresh dill or coriander

1. Chop the carrot, leek and shallot.

2. Place them all in lightly salted boiling water.

3. Drain the water after a few minutes.

4. Boil the fish stock and Oatly Cuisine together.

5. Add the fish, shallot, leek and carrot.

6. Boil until the fish is tender.

7. Top with dill or coriander.

8. Serve with fresh bread.

Serves: 8

PARMA HAM AND BUFFALO MOZZARELLA SANDWICH WITH ROASTED RED PEPPER

Ingredients
· 2 slices of Allinson Malted Harvestgrain batch
· Buffalo mozzarella, sliced
· 2-3 slices of parma ham
· 1 red pepper or a jar of roasted red peppers, drained and chopped
· Handful of fresh rocket leaves
· Freshly ground black pepper

1. Place the red pepper on a baking sheet and brush with a little olive oil.

2. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for approx 20-25 minutes until the skin blisters. Leave to cool for ten minutes before slicing and deseeding. Alternatively, you can always use jarred roasted peppers or get over the deli counter for greater convenience.

3. Butter two slices of Allinson Malted Harvestgrain batch.

4. Place the mozzarella onto one of the slices and layer the parma ham on top.

5. Slice the red pepper into thick strips and place evenly over the ham.

6. To finish, add a handful of fresh rocket leaves and season with a little ground black pepper. Top with the other slice of buttered bread and serve.

IRISH COFFEE MERINGUE

Ingredients
4 egg whites
225g/8oz caster sugar
1 tbsp very strong coffee (instant is perfect for this)
300ml/1/2pt double cream
2 tbsp Kilbeggan Irish Whiskey

Method
For the meringue, whisk egg whites stiff, then whisk in 1 tbsp sugar and fold in the rest. Carefully stir in coffee.

Using a medium dinner plate as a template, mark out two rounds on a piece of parchment paper with a pen or pencil, and place paper on a baking sheet. Spoon meringue over to cover these rounds (this is so the top and bottom of the meringue are the same size).

Bake in a pre-heat low oven Gas 1/2 275F 120 C for around 1 1/2 hours, or until meringue has expanded slightly and outside is firm and crisp. Carefully remove from oven and leave to cool on the parchment paper.

Whisk cream softly stiff then stir in whiskey.

When cool, transfer one meringue to a serving plate. Liberally spread over cream, then top with remaining meringue. Sift with icing sugar. Serve in luxurious wedges.

Serves: 4

FRESH MINT ICE CREAM

Gloriously refreshing ice cream, flecked with fresh mint, and flavoured with the delectable Coole Swan Dairy Cream Liqueur.

Serves: 8

Ingredients
· 8 egg yolks
· 75g/3oz caster sugar
· 300ml/1/2pt double cream
· 300ml/1/2pt single cream
· 2 tbsp Coole Swan Dairy Cream Liqueur
· 4 tbsp fresh mint leaves, finely chopped
· Mint sprigs for serving

1. Beat egg yolks and sugar in a bowl until pale and light. Transfer to a pan. In another pan bring creams to boiling. Pour cream onto egg mix, whisking so everything is incorporated. Place over very low heat stirring all the time until mix is thick enough to coat the back of a spoon. Leave to cool. Stir in Coole Swan.

2. If you have an ice cream maker, stir in the mint and churn as usual. If you don’t have an ice cream maker, add the mint then transfer to a shallow freezerproof box with a lid.

3. When mix is partly frozen remove and whisk with a fork. Repeat this twice more and mix is creamy and smooth with no more ice crystals. Finally leave in the freezer to freeze completely. Remove from freezer and leave in the fridge for 15 minutes before serving.

LAMB, LEEK AND POTATO PIE WITH ROSEMARY PASTRY

Ingredients
1kg (2¼lb) cubed lamb, about 2cm (¾") pieces
45ml (3tbsp) plain flour
25g (1oz) Country Life Unsalted Butter
30ml (2tbsp) vegetable oil
2 rosemary sprigs
600ml (1pt) lamb stock
3 leeks, thickly sliced
400g (14oz) potatoes, peeled and cut into rough 2–3cm chunks

For the Rosemary pastry;
250g (9oz) plain flour
150g (5oz) Country Life Unsalted Butter, diced
30ml (2tbsp) freshly chopped rosemary
30-45ml (2-3 tbsp) cold water
1 egg, beaten

Method
Season the pieces of lamb and dust with the flour. Heat the oil and butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3–4 minutes each. Return all of the lamb and leek mixture to the pan. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.

To make the pastry, place the flour, butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.

Preheat the oven to 180°C, gas mark 4. When the lamb mixture is cool, transfer it to a 1.5–2 litre (2½-3½pt) pie dish and place a pie funnel in the centre. Roll out the pastry large enough to cover the dish, allowing an extra 2cm (¾") all the way round. Brush the rim of the dish, with some of the beaten egg and lay the pastry over the dish, pressing the edges with a fork. Cut a slit in the pastry over the pie funnel, so the funnel pokes through to let the steam out. Decorate with any scraps of pastry. Brush the top with the remaining egg. Bake for 40–45 minutes until golden. Serve with shredded cabbage.

BOTTLEGREEN'S LEMONGRASS, GINGER & COCONUT CAKE

This light and easy to make cake is the perfect recipe to impress. Once baked, warm diluted Bottlegreen Lemongrass & Ginger cordial is spooned over to give it a magnificent flavour – then it’s iced and decorated with lemon zest and stem ginger. Delicious!

Serves: 8

Ingredients
· 175g (6oz) butter (at room temperature), plus extra for greasing
· 175g (6oz) caster sugar
· 3 large eggs
· 175g (6oz) self-raising flour
· 50g (2oz) desiccated coconut
· 6 tbsp Bottlegreen Lemongrass & Ginger cordial
· 50g (2oz) icing sugar
· 50g (2oz) stem ginger in syrup, drained and thinly sliced
· Fine strips of lemon zest

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Butter a 1.2 lire (2 pint) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.

2. Using a hand-held electric mixer, beat the butter and sugar together until light and creamy – this will take about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.

3. Fold in the flour using a large metal spoon. Do this very lightly, without beating, to keep the air in the mixture. Add the coconut, then gently stir in 2 tbsp of the Bottlegreen Lemongrass & Ginger cordial.

4. Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done – the skewer should come out clean. Bake for a little longer, if necessary.

5. Cool the cake for a few minutes, then turn it out onto a wire rack. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.

6. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.

CHEDDAR CHEESE QUICHE

Ingredients
For the Short Pastry;
200g flour
Pinch salt
100g butter
2 - 3 tbsp water
For the filling;
150ml milk
250ml double cream
3 eggs whisked
200g dry cured bacon chunks (lardons)
10 button mushrooms, sliced
2 handfuls of grated Cheddar

Method
Short Pastry
Sieve flour and salt into a bowl. Rub in butter and then add enough of the water to make a paste. Rest the pastry before using.

Roll out the pastry to about 3mm thick and carefully line an 8 – 10 inch flan case about 2 inches in depth.

Line the sides and base with heatproof cling film and fill the case with uncooked rice. Close the cling film so you now have a flan case full to the brim with rice sealed in cling film.

Bake like this at 170°C for about 20 minutes. Remove rice and give a further 5 minutes in the oven to dry out. Leave until ready to fill.

Filling
Pan-fry the bacon chunks and leave to cool. Mix all of the filling ingredients with the bacon chucks together in a bowl and fill the cooked pastry case to the brim with the mixture.

Cook at 150°C for about 45 minutes until the quiche sets. Increase heat to 180°C for 5 minutes at the end to brown slightly.

Serve with a rocket salad.

MOROCCAN LAMB & VEGETABLES WITH HOUMOUS AND MINT DIP

Ingredients
· 2 lamb neck fillets weighing about 200g each
· 30ml/2tbsp harissa sauce
· 1 red pepper, deseeded
· 1 large courgette
· 1 aubergine, trimmed
· 15ml/1 tbsp olive oil
· Salt and round black pepper
· Pitta bread to serve
For the dip;
· 90ml/6tbsp houmous
· 90ml/6 tbsp Greek yogurt
· 30ml/2tbsp chopped fresh mint

Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, leave the lamb to marinate in the fridge for a couple of hours.

Preheat a griddle pan or barbecue. Add the lamb and cook over a medium heat for 15mins, turning occasionally until it is charred all over. Pop the meat in a roasting tray and bake for 10-15mins depending how pink you like your lamb.

Whilst the lamb cooks, cut the pepper into chunks; diagonally slice the courgette; slice the aubergine. Place all the vegetables in a bowl, add the oil and salt and pepper and toss to mix. Add the vegetables to the griddle pan in batches and cook for 6-8mins, turning until they are charred and tender. Transfer to a plate and keep warm.

To make the dip, mix the houmous, yogurt and mint together and season to taste if liked. To serve, slice the lamb and arrange on a platter with the vegetables and dip, serve with some warm pitta bread.

SMOKED SALMON POTATO SALAD & SWEET MUSTARD CRÈME FRAICHE PITTAS

Ingredients
2 Mission Herby Pittas
200g (7oz) smoked salmon, sliced
400g (14oz) cooked potatoes, cubed
40g (1 ½ oz)rocket leaves
4 tbsp olive oil
200g (7oz) crème fraiche
2 tbsp dill, chopped
1 tbsp wholegrain mustard
2 tsp sugar
Salt & Pepper

Method
Slice open the pittas lengthways.

Mix the potatoes, olive oil and rocket together. Season well.

Place on the open pittas carefully and cover with smoked salmon.

Mix together the crème fraiche, dill, mustard and sugar, spoon over the smoked salmon and serve.

Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes

LIME, LEMON, ORANGE AND GRAPEFRUIT MARMALADE

Ingredients
· 3 limes
· 2 lemons
· 2 grapefruits
· 2 oranges (Seville if available)
· 1200g Fruisana Fruit Sugar

Method
1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the flesh and peel in a preserving pan, add 1 litre of water and bring to the boil. Reduce to a gentle simmer for 1 - 1½ hours until contents reduced by 1/3.

3. Remove the pan from the heat, add the Fruisana and stir until dissolved. Return the pan to the heat and bring to the boil. Boil for 10 - 20 minutes depending on depth of colour required.

4. Boil the marmalade rapidly for an additional 10 minutes, then test for set and if necessary boil until desired set reached.

5. As soon as the setting point has been reached, remove pan from heat. Allow to stand for 15 minutes.

6. Stir well then pour into warmed sterilised jars and cover immediately. Once the marmalade has cooled, place in a cool, dark place. Refrigerate once opened.

SWEET & SOUR CHICKEN

Ingredients
1 Blue Dragon Sweet & Sour Stir Fry Sauce sachet
50g Blue Dragon bamboo shoots
225g skinless chicken
1 teaspoon salt
1 tablespoon dry sherry
1 egg
1 tablespoon cornflour
1 red pepper
1 handful baby sweetcorn
1 handful mange tout
1 leek
1 red onion

Method
Dice the chicken into 1 cm cubes. Add the salt and sherry and marinate the chicken for 30 minutes.

Make a batter by mixing together the egg and cornflour.

Trim and deseed the pepper and cut into thin strips. Cut the leek into 1 cm sections. Chop the onion and the bamboo shoots into 1 cm slices.

Coat the chicken in the batter and heat the oil in a frying pan. Pour in the chicken and stir-fry gently over a high heat for 2 ½ minutes. Add the bamboo shoots and continue to stir-fry for 30 seconds. Remove the chicken and bamboo shoots and set aside.

Replace the frying pan over the heat and add the pepper, leek and onion. Stir-fry for 1 minute. Then add the chicken, bamboo shoots and Blue Dragon Sweet & Sour Stir Fry Sauce. After a few quick stirs transfer to heated serving plates and serve.

Cooking time: 10 mins

This dish is great served as a family meal with Blue Dragon Medium Egg Noodles and a glass of crisp Riesling.

MACADAMIA ROCKY ROAD

Ingredients
· 90g raw macadamia whole and halves
· 200g marshmallows
· ½ cup glaze cherries, chopped
· ¼ cup desiccated coconut (optional)
· 500g chocolate

Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin.

Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top.

Refrigerate until set, then cut into pieces with a hot sharp knife.

Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.

BUTTERNUT, CHEESE AND CHIVE MUFFINS

Ingredients
· 275g (10oz) plain flour
· 15ml (1tbsp) baking powder
· 85g (3oz) Country Life Lighter Spreadable, melted
· 15ml (1tbsp) caster sugar
· 100g (3½oz) reduced-fat mature cheese
· 275g (10oz) peeled and grated butternut squash or pumpkin
· 30ml (2tbsp) freshly snipped chives
· 2 eggs
· 175ml (6floz) semi-skimmed milk
· 30ml (2tbsp) pumpkin seeds

1. Preheat the oven to 375°F, 190°C, gas mark 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.

2. Stir the sugar, cheese, butternut squash or pumpkin and chives into the flour mixture and mix well.

3. In another bowl, beat together the eggs, milk and melted Country Life Lighter Spreadable and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

Makes: 10 muffins
Preparation time: 10 minutes
Cooking time: 30 minutes

Cook’s tip: Any remaining muffins can be stored in an airtight container for 2-3 days.

Kitchen Cleaning Tips from Merry Maids

Follow Merry Maids top tips for cleaning the most used room in your home:
1. Begin with a de-clutter, tidy away or place for recycling newspapers, magazines, bottles etc, wash, dry and put away dirty dishes. Empty waste bins. Take down curtains, valances and blinds to wash or have cleaned according to the manufacturer's directions.
This will clear out the clutter and dirty dishes, and give you room to do the actual intense cleaning projects.

2. With a hi-duster remove cobwebs and dust down the ceiling and corners of walls. Determine if the walls have dirty spots that need cleaning away.
Spot wash, remembering air vents, doorknobs, doors, light plates and sockets. Walls will likely need to be washed more often in this room than in others. You may not have noticed finger marks, pet or food splashes on walls and tiles. Take your intense cleaning time now to clean the grease, grime, and spilled food from your walls.

3. Dust and clean all pictures, photographs and ornaments on walls.
Be careful when cleaning framed pictures and photographs. Never spray cleanser or water onto the frame. The liquid can seep behind the glass and damage the pictures. Instead lightly wet a clean cloth to wipe the frame and glass.

4. Dust and clean light fittings.
Take down any light fixtures and gently wash and dry them before replacing. You may need to use a gentle cleanser like washing up liquid.

5. Dust and wash window frames, corners and window sills. Wash the inside and outside of the windows.

6. Apply oven cleaner to the oven and clean the refrigerator.
Leave the windows in the kitchen open to avoid any overpowering smell. Don't forget to vacuum the coils of your UNPLUGGED refrigerator if it is free standing. This is a great time to sweep or vacuum, then mop underneath it too if you can find some help to move it. Be careful of scratching your floor.

7. While the oven cleaner works, begin sorting through the freezer and refrigerator.
Throw out any expired food, mostly empty containers, and items that you bought and never used. Put the stuff to keep on the counter. Take out the refrigerator shelves and drawers. Wash them down, being careful with glass shelves. Wipe down the entire inside of the refrigerator and freezer before replacing shelves and food. Wipe down and clean out the oven according to the directions on the oven cleaner.

8. Take the knobs, pan rings and spill catchers off of the hob.
Follow your hob/oven owner’s manual for information on proper cleaning methods for your model. (The one you carefully filed, when you bought them, just for an occasion like this.) Some hobs lift up to allow easy access to spills and crumbs. Wipe down the entire hob and oven.

9. Wipe down and clean the toaster, kettle and other small appliances.
Wipe down and clean the microwave. Unplug all appliances first. If the spills in the microwave are fossilized, try a water-filled cup to boiling in the microwave. The steam should help loosen the gunk. If the microwave smells, boil lemon juice. Don’t forget to wash the turntable.

10. Clean out kitchen cabinets.
Take out anything that isn’t being used on a regular basis. Reorganize and wash down the insides and outsides of cabinets. Reline if needed.

11. Run the dishwasher empty.
Try adding vinegar or baking soda to the empty dishwasher before running it. If your dishwasher has a food trap in the bottom, clean it out. Wash down the outside of the dishwasher.

12. Wash down the countertops in your kitchen.
Don’t forget wall tiles and backsplashes.

13. Wipe down and clean out any drawers.
This is a great time to install drawer dividers to better organise your kitchen drawers.

14. Wash down the sink. If you have a food disposal now is the time to pour baking soda with warm water and/or a lemon peel down the disposal to freshen the drain. Put ice cubes through the disposal to sharpen the blades.

15. Sweep or vacuum and mop the floors.
Don't forget skirting boards. One of the best ways to get a floor REALLY clean is to use a clean cloth or towel while on your hands and knees.

Tips:
1. Gather all of your supplies together. Merry Maids carry all their supplies in a handy tote tray. Trying to sort through the pantry cabinet for your oven cleaner might make you frustrated enough to de-clutter the cabinet. It's easy to forget what your initial goal was.

2. Reward yourself by ordering in for dinner tonight. Forbid anyone to touch your spotless kitchen at least until breakfast the next morning. Any longer is probably cruel, but they can handle it overnight.

3. Listen to the radio or your favourite lively CD as you work. The time will pass a lot more quickly if you have an enjoyable atmosphere. If anyone objects, offer to let them have a turn with the stereo and the cleaning.

What You Need:
· Hi-duster (preferably with a long handle)
· Step-ladder
· Cleaning cloths
· Small bucket with handle
· Sponges
· Vacuum with attachment
· All-purpose cleanser, washing up liquid, or mild cleanser of choice
· Oven Cleaner
· Shelf or cabinet liner and drawer dividers
· Brush, mop and bucket or towel

PINEAPPLE AND COCONUT PANCAKES WITH LYLE’S GOLDEN SYRUP AND CRÈME FRAICHE

Ingredients
250g/10 oz pancake mix (for example Greens)*
110g/4 oz sweetened desiccated coconut
1 egg, whisked
2 tbsp Lyle’s Golden Syrup
350ml milk
200g/8 oz can of crushed pineapple
vegetable oil, for frying
crème fraiche or plain yoghurt for serving

* Or you can make your own with 150g plain flour, 1 tsp bicarbonate of soda, pinch salt, 55g caster sugar, 1 beaten egg, 200ml milk and a squeeze of lemon juice.

Method
In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan, under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.

Fry the batter for 1-2 minutes and when it starts to bubble, turn over to reveal a crisp and golden side. Cook for a further 1-2 mins and set aside in a warm place. Finish making the rest of the batter in the same way.

To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s Golden Syrup and top with a dollop of crème fraiche. Delicious served with fruit salad.

Makes: 16 small pancakes
Prep time: 5 mins
Cook time: 10 mins

POOR EPICURE’S PUDDING

Ingredients
• 1 pint of milk
• A stick of cinnamon (4 inches long)
• 12 blanched and sliced almonds
• The thin rind of 1 lemon
• Sugar to taste
• 3 eggs
• Allinson wholemeal bread
• 2 oz. of butter

Method
1. Boil the milk with sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a little, and then add carefully the eggs well beaten.

2. Pour the mixture into a wide rather shallow pie-dish.

3. Butter slices of bread on both sides, and cover the pie-dish with these; the bread should be free from crust, and entirely cover the milk.

4. Bake in a moderate oven for about 45 minutes.

This recipe is taken from Dr Thomas Allinson controversial but popular Medical Essays.

ANCHOR LIGHTER GRIDDLED VEGETABLE PASTA SALAD

Ingredients
25g Anchor Lighter Spreadable
1 courgette, sliced
1 small aubergine thinly sliced
6 cherry tomatoes
½ red peppers, deseeded and cut into thick chunks
Whole-wheat pasta


Method
Heat the butter in a griddle pan and lightly grill the courgette, aubergine, cherry tomatoes and red peppers.

Alternatively, place all vegetables under the grill and drizzle with butter.

In a separate pot prepare the pasta. Mix all ingredients together to form a pasta salad and top with fresh basil.

Serves 2
Preparation time: 30mins

ANCHOR LIGHTER SPREADABLE BLUEBERRY & BANANA MUFFINS

Ingredients
100g (4oz) self-raising Flour
50g (2oz) whole-wheat Flour
5ml (1 tsp) baking powder
100g (4oz) golden caster sugar
1 banana, mashed & chopped
100g (4oz) blueberries
150ml (1/4pt) semi skimmed milk
50g (2oz) Anchor Lighter Spreadable, melted
1 egg, medium

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.

Mix together in a large bowl the flours, baking powder, sugar and fruit.

Add the milk, melted Anchor Lighter Spreadable and egg, gently stir together but don’t beat.

Spoon the mixture into standard sized cake cases and fill well – almost to the top!

Bake until well-risen & golden brown – dust with icing sugar if you wish and eat warm!!!

Makes approx 15

WARM SALAD OF ROASTED SHALLOTS, BEETROOT AND GOATS CHEESE WITH A GRAIN MUSTARD DRESSING

Ingredients
12 shallots, peeled and left whole
2 tbsp olive oil
8 beetroot, cooked
4 small goats cheese crottins
2 large handfuls mixed leaves – rocket, lambs lettuce, baby spinach, chard, watercress

For the dressing:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp wholegrain mustard
½ tsp caster sugar

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.

Place the shallots in a roasting tin, drizzle with the olive oil and season well with sea salt and black pepper. Roast in the preheated oven for 20 minutes until softened and starting to brown. Cut the beetroot into wedges and add to the roasting tin. Return to the oven for a further 10 – 15 minutes, until the vegetables are golden and caramelised.

Halve the goats cheeses and place cut side up under the grill. Grill for 2 minutes or until browned and bubbling.

Make the dressing by whisking all the ingredients together. Arrange the salad leaves on 4 plates and scatter over the warm roasted vegetables. Drizzle with the dressing and top with the grilled goats cheese.

Serves 4

BREAKFAST TO GO: TROPICAL DELIGHT

Ingredients
200g / 7oz Yeo Valley Organic Greek Yogurt
1 mango
Half a fresh pineapple
100g / 4oz porridge oats
50g / 2oz hazelnuts, chopped
50g / 2oz flaked almonds
1 tbsp olive oil or coconut oil
1 tbsp ground flaxseed

Method
First make the topping. Preheat the oven to 180°C, gas mark 4.

Place the oats and nuts in a bowl and mix thoroughly.

Add the oil and toss to coat.

Spread the mixture out on a baking tray and toast in the oven for 10 minutes stirring from time to time until the mixture is lightly golden.

Remove from the heat and cool. Add the flaxseed. This can be stored in an airtight container for 2-3 days.

To make the smoothie. Peel and chop the fruit and blend in a food processor with the yogurt until smooth. If you wish to thin the mixture add a little fresh organic juice.

Add half of the oat mixture to the smoothie and blend again until smooth.

Pour the smoothie into a glass three quarters full then top with the rest of the oat mixture. Best eaten with a spoon.

Preparation time: 40 minutes
Serves: 4

In the Goddess Spotlight

“So much food goes to waste every year during this season so here are some brilliant tips and clever ideas to be less wasteful and help save the environment!”

• Chestnuts are highly perishable because of their low fat content. To keep them fresh enough to use for a week or so, put them in a plastic bag in the salad drawer of the fridge. Freeze those you don’t wish to eat now.
• If you don’t want to make soup the next day, freeze the Turkey carcass and make stock at some later point.
• Stir a handful of chopped nuts and dried fruits into leftover mincemeat, and then use to fill cored apples or halved, cored pears. Dot with butter; add a splash of fruit juice and bake until tender.
• Pile leftover smoked salmon onto toasted bagels spread with cream cheese and sprinkle with lemon juice and black pepper.
• Add leftover smoked salmon to scrambled eggs and pile onto toasted muffins or toast.
• If you have accidentally overcooked the Brussel sprouts or have masses leftover, puree in a food processor with some crème fraiche and serve as a puree. Also possible to freeze for later.
• If you have got leftover yoghurt, stir sugar, cinnamon and ground saffron into it and serve as a light dessert after spicy foods such as curries.
• If you have lots of leftover broccoli, add a little milk to make a puree. Serves as a sauce for fish or chicken or as an original vegetable. It tastes creamy and isn’t fattening.
• If you have over whipped the cream when making trifle, rescue it by adding a little unwhipped cream or milk and a pinch of sugar.