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.