This blackberry and lemon gin fizz cocktail is the perfect refreshing drink, effortlessly made using our ice maker machine. Our ice maker machine is a great appliance for those who love entertaining at home, ensuring that you never run out of ice.
Total time: 10 minutes
Serves: 1 person
Spring of mint
50ml Hill Billy Lemon Gin
Fever-Tree Damson & Sloe Tonic Water
STEP 1 Place some ice into a glass and add 50ml of hillbilly lemon gin.
STEP 2 Top with Fever-Tree Damson & Sloe Tonic Water to where you would like.
Add a sprig of mint and some blackberries. Stir and enjoy!
Love rotisserie chicken? Here’s how you can enjoy it in the comfort of your own home with our Digital Air Fryer Oven.
Total time: 1 hour and 10 minutes
Serves: 4 – 6 people
1 whole chicken (up to 1.3kg)
STEP 1 Prepare your chicken by coating it in butter, salt and pepper.
STEP 2 Insert the air fryer kebab skewers through the middle of the chicken until the skewer is out of the other side. Make sure the chicken is in the middle of the skewer and then attach the attachable prongs.
Place the chicken in the air fryer for 55 minutes at 180 degrees, we also recommend that you check the cooking guidelines on the packaging. Always ensure your chicken is fully cooked before serving. Enjoy!
These delicious Crispy Chicken Wings made in an Air Fryer are perfect alongside a salad. Incredibly easy and quick to make!
Total time: 35mins
Serves: 3 – 4 people
2 lb. chicken wings
Freshly ground black pepper
Nonstick cooking spray
Herefordshire or Worcestershire Sauce
STEP 1 Spray two of your air fryer baskets with nonstick cooking spray. Season the chicken wings with salt and pepper and split them into the two baskets of the air fryer. Cook for 15 minutes at 200 degrees.
STEP 2 After 15 minutes turn the chicken wings over using tongs. Cook for another 12 minutes at 200 degrees.
STEP 3 For the sauce, add the melted butter, garlic, Herefordshire/Worcestershire sauce and hot sauce to a ramekin and mix until combined.
Once the chicken wings are finished cooking, place them onto a plate or bowl and pour the sauce onto them. Enjoy!
Here’s a delicious creamy chicken and chorizo pasta dish that we made using our 3.5L slow cooker. This recipe makes 4-5 servings, making it a great option for families.
Total time: 2 hours 45 minutes
Serves: 4-5 people
3 chicken breasts chopped
5 cloves garlic
2 tbsp red pesto
1 tbsp basil (dried or fresh)
650ml chicken stock
250ml double cream
STEP 1 Place all ingredients into your slow cooker apart from the cream and spinach. Tip: If you prefer your pasta al dente, we recommend adding the pasta and 500ml of the stock to the slow cooker when there are only 45 minutes of cooking left.
STEP 2 Cook for 2.5 hours. Once cooked, stir in the cream and the spinach.
These Banana Bites are the perfect sweet treat. Easy to make, with limited ingredients!
Total time: 17 minutes
Makes: 8-10 banana bites
Ready-rolled puff pastry
STEP 1 Roll out your ready-rolled puff pastry on your countertop landscape. Place the banana upwards on the left-hand side of your pastry and roll the pastry around the banana. Cut the pastry where the banana is fully covered.
STEP 2 Move the leftover pastry to the side. Get your banana-filled pastry and cut it into bite-sized pieces.
Egg wash the banana bites and cook for 10 minutes in the air fryer at 180 degrees. Enjoy!
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Ingredients 3 tbsp vegetable oil 1 large onion, peeled and diced 1 plump red chilli, seeds removed if you want, finely chopped thumb-sized piece of root ginger, peeled and grated 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks 2 tbsp curry paste (Patak’s Cumin & chilli is good) 1 medium cauliflower, broken into florets 400ml can coconut milk 6 hard-boiled eggs, halved lengthways 2 tbsp toasted flaked almonds (optional) large handful of roughly chopped fresh coriander 4 garlic cloves, finely chopped
Method STEP 1 Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
STEP 2 Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
STEP 3 Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
STEP 4 Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
Make some spelt pancakes and finish with a vibrant rhubarb, orange, almonds and crème fraîche topping. Enjoy for dessert or a decadent weekend brunch
Ingredients 400g rhubarb, cut into 2-3cm pieces 60g honey, plus a drizzle 1 orange, zested and juiced 100g unsalted butter 50g flaked almonds 200ml crème fraîche, to serve
For the pancakes 2 eggs 30g olive or sunflower oil 350ml milk 175g spelt flour or buckwheat flour (optional)
Method STEP 1 Tip the pancake ingredients into a blender and blitz until smooth. Set aside to rest. Put the rhubarb, honey, orange juice and zest in a medium saucepan over a medium heat and cook, stirring occasionally for 8-12 mins until the rhubarb collapses. Add more honey, to taste, if you prefer, then set aside.
STEP 2 Melt 1 tbsp butter in a large frying pan over a medium heat, swirling to coat the entire pan. Pour in enough of the pancake mix to coat the base, swirling the pan to spread the batter. (The batter should make 9 pancakes, in case the first one sticks.) Cook for about 1 min until the underside is golden, then flip over and cook for 30 secs-1 min until cooked through. Remove to a plate and keep warm. Repeat the process, adding more butter to the pan between pancakes.
STEP 3 Set aside a couple of spoonfuls of the rhubarb compote. Divide the rest between the pancakes, spooning a little into the centre of each. Fold over the left and right sides of each pancake so they overlap and enclose the filling, then fold over the side nearest to you, all the way to where the compote starts. Tuck the section holding the compote in and over itself to form neat parcels.
STEP 4 Melt the remaining butter in the frying pan and gently add the pancake parcels. Cook for 1-2 mins until golden, then flip and repeat on the other side. (You may need to do this in batches.) Remove to plates or a serving platter. Toast the almonds in the butter in the pan over a low heat for 2-3 mins, then scatter over the pancakes. Serve with the crème fraîche, a drizzle of honey and the reserved rhubarb.
Gordon Ramsay’s rich, warming soup is finished off with the luxurious touch of wild mushrooms
Ingredients 1large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped 1large potato, peeled and chopped into large chunks 1medium onion, chopped 25g butter 4 tbsp olive oil 1.2l light chicken or vegetable stock 600ml full-fat milk 142ml carton double cream 250g wild mushroom – choose from ceps, girolles (chanterelles), morels (either a mixture or just one type) 1-2 tbsp finely snipped chive
STEP 1 Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
STEP 2 Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
STEP 3 Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
STEP 5 Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy’s elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.
This recipe tastes even better with homegrown rhubarb
Ingredients 1quantity Barney’s roasted rhubarb (see recipe, below method) 250g pack butter, softened, plus extra for greasing 150g ready-made custard 250g self-raising flour ½ tsp baking powder 4 large eggs 1 tsp vanilla extract 250g golden caster sugar icing sugar, for dusting
Method STEP 1 Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
STEP 2 Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
BARNEY’S ROASTED RHUBARB
Heat oven to 200C/fan 180C/gas 6.
Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces.
Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it’s in a single layer.
Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy.
Prep:15 mins – 20 mins Cook:15 mins Easy Serves 4 Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Ingredients 100g pancetta 50g pecorino cheese 50g parmesan 3 large eggs 350g spaghetti 2 plump garlic cloves, peeled and left whole 50g unsalted butter sea salt and freshly ground black pepper
Method STEP 1 Put a large saucepan of water on to boil.
STEP 2 Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
STEP 3 Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
STEP 4 Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
STEP 5 Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
STEP 6 While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
STEP 7 Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
STEP 8 Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
STEP 9 Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
STEP 10 Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
STEP 11 Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
STEP 12 Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Prep:15 mins Cook:50 mins Easy Cuts into 8-10 slices A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It’s great for using up overripe bananas, too.
Ingredients 140g butter, softened, plus extra for the tin 140g caster sugar 2 large eggs, beaten 140g self-raising flour 1 tsp baking powder 2 very ripe bananas, mashed 50g icing sugar handful dried banana chips, for decoration
Method STEP 1 Heat oven to 180C/160C fan/gas 4.
STEP 2 Butter a 2lb loaf tin and line the base and sides with baking parchment.
STEP 3 Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
STEP 4 Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
STEP 5 Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
STEP 6 Cool in the tin for 10 mins, then remove to a wire rack.
STEP 7 Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
STEP 8 Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
Prep:15 mins Cook:40 mins Easy Serves 4 You can’t beat a traditional apple filling topped with crispy, buttery crumble – classic comfort food at its best
Ingredients For the filling 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick 2 tbsp golden caster sugar For the crumble 175g plain flour 110g golden caster sugar 110g cold butter For the topping (optional) 1 tbsp rolled oats 1 tbsp demerara sugar double cream, clotted cream or custard, to serve
Method STEP 1 Heat the oven to 190C/170 fan/gas 5.
STEP 2 Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
STEP 3 Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
STEP 4 Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
STEP 5 Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
STEP 6 Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
STEP 7 Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
STEP 8 Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.
Cook:15 mins Easy Makes 250ml Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Ingredients 50g pine nuts 80g basil 50g parmesan or vegetarian alternative 150ml olive oil 2 garlic cloves
Method STEP 1 Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Prep:1 hr and 15 mins Cook:10 mins Plus cooling and chilling Easy Serves 8 Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Ingredients 175g digestive biscuits 85g butter, melted 397g can caramel 1 tsp sea salt, plus extra to serve 300g plain chocolate (70% solids), broken into chunks 600ml tub double cream 25g icing sugar 2 tsp vanilla extract salted caramel chocolates, to decorate single cream, to serve (optional)
Method STEP 1 Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
STEP 2 Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
STEP 3 Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
STEP 4 Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
STEP 5 Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
STEP 6 Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Prep:10 mins Cook:20 mins Easy Makes 12 deep cupcakes These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift
Ingredients 150ml pot natural yogurt 3 eggs, beaten 1 tsp vanilla extract 175g golden caster sugar 140g self-raising flour 1 tsp baking powder 100g ground almond 175g unsalted butter, melted For the white chocolate frosting 100g white chocolate 140g unsalted butter 140g icing sugar
Method STEP 1 Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
STEP 2 Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
STEP 3 White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.
STEP 4 Up to 48 hrs before serving (or the day before if it’s really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.
Prep:15 mins – 20 mins Cook:15 mins Easy Serves 3 This chocolate pudding is the perfect balance of richness and textures. It’s easy, yet impressive and you can even make it ahead before your guests arrive
Ingredients For the puddings 60g butter, plus extra for the ramekins 2 tbsp cocoa powder 100g 70% dark chocolate 2 eggs 100g caster sugar ½ tsp malt powder (we used Ovaltine) For the cream 100ml double cream 2 tbsp muscovado sugar 1 tbsp malt powder To serve 9 Maltesers, crushed into large chunks 3 glacé cherries, cut in half 1 tbsp chopped salted pistachios
Method STEP 1 Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
STEP 2 Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.
Prep:5 mins No cook Easy Serves 2 Combine cranberry juice, vodka, raspberries and prosecco to make this ruby-red cocktail. If romance is in the air, it’s the perfect tipple for Valentine’s Day
Ingredients 150ml cranberry juice 1 tsp grenadine 50ml vodka handful of ice 1 lime wedge 4 raspberries chilled prosecco or sparkling wine, to top up
Method STEP 1 Mix the cranberry juice, grenadine and vodka together in a jug with a handful of ice. Or, do this in a cocktail shaker. Squeeze over the lime wedge and stir with a mixing spoon, or shake briefly if using a cocktail shaker.
STEP 2 Strain the cocktail into two champagne glasses. Drop two raspberries into each glass, then top up with prosecco or sparkling wine to serve.
Preparation and cooking time Prep:5 mins no cook Easy Serves 2 – 3 This simple kiwi, mango and pineapple fruit smoothie makes an ideal morning treat. It’s an easy way to pack in the vitamins and give yourself a boost
Ingredients 3 peeled kiwi fruit 1 mango, peeled, stoned and chopped 500ml pineapple juice 1 banana, sliced
Method STEP 1 Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
Preparation and cooking time Prep:30 mins Cook:25 mins plus overnight proving More effort Makes 6-8 Cook doughnuts without the need for too much oil. These have a slightly different texture, but are still fluffy and delicious. Top with glaze or sugar and cinnamon
Ingredients 125ml milk, lukewarm 50g unsalted butter, melted and cooled to lukewarm 7g sachet dried fast-action yeast 60g caster sugar 1 tsp vanilla extract 275g plain flour, plus extra for dusting ½ tsp ground cinnamon (optional) 1 egg, beaten For the glaze 125g icing sugar 3 tbsp milk ¼ tsp vanilla extract flavourless oil, for proving
Method STEP 1 Combine the milk, melted butter, yeast, 1 tsp of the sugar and the vanilla extract in the bowl of a stand mixer. Leave for 8-10 mins for the yeast to activate.
STEP 2 In a separate bowl, combine the remaining sugar, flour, ½ tsp salt and the cinnamon, if using. Mix the beaten egg into the milk mixture, then fold in the dry ingredients. Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It’s a very sticky dough, so be patient with it.
STEP 3 Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hr 30 mins until the dough has doubled in size. Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts on a lined baking sheet, along with the doughnut centres, if you like, and cover with a clean tea towel. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).
STEP 4 When ready to cook, place 2-3 doughnuts (and their centres, if keeping) in the air-fryer basket and cook at 180C for 5-6 mins, following manufacturer’s instructions, until golden. (Bear in mind that some air fryers generate more intense heat, so keep checking to make sure the doughnuts don’t burn.) Remove from the basket and leave to cool on a wire rack while you cook the remaining doughnuts. You can place a sheet of baking parchment at the bottom of your basket if you’re worried about the doughnuts sticking and to prevent indents from the basket forming on the doughnuts.
STEP 1 Put the caster sugar, golden syrup, clotted cream, vanilla and a pinch of sea salt flakes in a Slow cooker. Stir until well-mixed and smooth. Cook on high for 4-5 hrs, stirring every 30 mins, or until it’s a golden caramel colour and looks glossy. If your slow cooker works with the lid off, cook uncovered to speed up cooking. It will take about 5 hrs if using a multi-function cooker with a locked lid that requires you to keep opening and stirring it.
STEP 2 Oil a 20cm baking tin and line with baking parchment. Remove the bowl of the slow cooker carefully and set on a heatproof mat or chopping board. Mix with a wooden spoon or spatula vigorously for 10-15 mins to cool the fudge and to break up any large sugar crystals. The fudge will thicken as it cools and start to look matte. Tip into the tin and use a spatula to smooth the surface. Sprinkle with a little more salt and chill until set, about 1 hr. Cut into chunks. Will keep for five days in an airtight container.
200g baby carrots , scrubbed, trimmed and halved if large
3 leeks , cut into thick slices
3 garlic cloves , crushed
3 tbsp plain flour
400ml vegetable stock
2 courgettes , cut into large chunks
2 x 400g cans butter or cannellini beans , drained and rinsed
1 bay leaf
4 thyme , rosemary or tarragon sprigs
200ml crème fraîche
1 tbsp wholegrain mustard
200g broad beans or peas
½ small bunch of parsley , finely chopped, plus extra to serve
For the dumplings
100g self-raising flour
50g vegetarian suet or cold butter, grated
100g mature cheddar
½ small bunch of parsley , finely chopped
STEP 1 Set the Slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
STEP 2 Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
STEP 3 To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
STEP 4 Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
STEP 1 Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment.
STEP 2 Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third of the sauce into the basin.
STEP 3 Beat the remaining butter, treacle, sugar and the eggs together, then fold in the flour, bicarb, ¼ tsp salt, the dates and their soaking liquid. Spoon into the basin and smooth the surface, leaving a 1cm gap from the top. Cover with a double layer of baking parchment and foil, making a pleat in the middle so the pud can expand. Secure with kitchen string.
STEP 4 Set the slow cooker to low. Sit the basin inside, then add boiling water so it comes halfway up the basin. Cover and cook for 7-8 hrs. Run a knife around the edge of the pudding and turn out onto a plate. Reheat the remaining sauce and pour over. Serve with ice cream.
toasted flaked almonds , coriander, basmati rice and naan breads, to serve (optional)
STEP 1 Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
STEP 2 Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
STEP 3 Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
small bunch of basil , roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough , to serve (optional)
STEP 1 Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
STEP 2 Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.
Ingredients 2 tsp açaí powder handful frozen berries ½ a very ripe banana , chopped handful ice cubes 1 tsp coconut flakes , 5 pineapple chunks, ½ passionfruit, 1 tbsp toasted oats, to top (optional)
Method STEP 1 Put the açaí powder, frozen berries, banana and ice cubes into a Cooks Professional Nutriblend with 100ml water. Blitz until smooth, then pour into a bowl and add your choice of toppings.
Ingredients For the starter 250g strong white bread flour , preferably organic or stoneground For the levain 1 tbsp sourdough starter (see above) 100g strong white bread flour , preferably organic or stoneground For the bread levain (see above) 1kg strong white bread flour , preferably organic or stoneground, plus extra for dusting 20g fine sea salt
Method STEP 1 Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
STEP 2 Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
STEP 3 Day 3: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
STEP 4 Day 4: You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
STEP 5 Day 5: The mixture should be very active now and ready for making your levain. If it’s not bubbling, continue to feed it on a daily basis until it does. When it’s ready, it should smell like yogurt.
STEP 6 You now have a starter, which is the base to the bread. You’ll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.
STEP 7 For the levain Mix 1 tbsp of the starter with 100g flour and 100g water (this is the same process as feeding the starter, but you should do this in a new, separate bowl, keeping the original starter as back-up, as this is the mixture you’ll use to bake your bread). Leave the levain for 8 hrs at room temperature until it becomes active. When ready, a teaspoonful of the mixture should float in warm water.
STEP 8 For the bread Pour 600g tepid water into the levain and stir with a rubber spatula to mix together – don’t worry if there are unmixed bits of levain. Tip in the flour and mix everything together with a rubber spatula to make a rough dough, ensuring all the flour is incorporated evenly and that there are no dry bits up the side of the bowl. Cover and leave somewhere warm for at least 30 mins, or up to 4 hrs.
STEP 9 Sprinkle over the salt and add 50g water to the dough. Pinch and scrunch the salt and water through the dough with your hands. If the dough goes stringy (like old chewing gum), just keep working it until it’s one smooth texture. Leave for another 15 mins.
STEP 10 Wet your hands, grab the dough from one side and stretch it over itself, then repeat with the other side. This stretching technique helps develop the gluten. Pick the dough up and curl it around onto itself, then cover and leave for another 20-30 mins. Repeat this process two more times (three in total), then leave the dough for another 2-3 hrs until it’s risen by about 30% and looks bubbly and soft.
STEP 11 Using a rubber spatula, scrape the dough out onto a lightly floured work surface and split in two. Fold each piece onto itself to create a ball, then leave uncovered for 30 mins. The dough balls will spread during this time.
STEP 12 Dust two bread-proving baskets generously with flour. Scrape one of the balls of dough off the work surface, then fold it onto itself to create a tight ball that’s trapped in all the air. Lift the ball into a basket, seam-side up, then transfer to the fridge to chill overnight, or for up to 18 hrs. Repeat with the other dough ball.
STEP 13 Heat the oven to 240C/220C fan/gas 9 and put a lidded casserole dish in the oven to heat. Cut a sheet of baking parchment into a square slightly larger than the base of one of the loaves. Carefully remove the hot casserole dish from the oven and remove the lid. Invert one loaf onto the baking parchment, then, working quickly, score the top at an angle. Use the corners of the parchment to lift the loaf into the casserole dish. Cover with the lid and bake for 30 mins, then carefully uncover and continue to bake for another 10 mins (or longer for a darker finish). Carefully lift the bread out of the dish using a spatula, transfer to a wire rack and leave to cool to room temperature before slicing. Repeat with the second loaf.
Sour Dough Pizza
Prep:1 hr Cook:1 hr plus 4 days for the sourdough and 4-18 hrs resting More effort Makes 6 pizzas
Ingredients For the base 1 batch white sourdough (see step 1) strong or plain flour , for dusting For the topping 2 x 400g cans plum tomatoes 2 tbsp extra virgin olive oil , plus extra to serve 1 tsp dried oregano 300g mozzarella , torn into chunks small bunch of basil , leaves picked (optional)
STEP 1 Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp tea towel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
STEP 2 Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
STEP 3 To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
STEP 4 Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Ingredients 160g ripe strawberries, hulled 160g baby spinach 1 small avocado, halved and the flesh scooped out 150ml pot bio yogurt 2 small oranges, juiced, plus ½ tsp finely grated zest
STEP 1– Put all the ingredients in a Cooks Professional Nurtiblend and whizz until completely smooth. If it’s a little thick, add a drop of chilled water then blitz again. Pour into glasses and drink straight away.
Ingredients 4 cups strawberries, hulled and halved 1/4 cup sugar 1 tsp lemon juice
Method 1. Place the strawberries, sugar and lemon juice in the bowl of a food processor or blender. 2. Puree the strawberries for 1 minutes. 3. Using a rubber spatula, scrape down the sides of the bowl and process for another minute or until the strawberries are smooth. 4. Transfer to an airtight container and store in the refrigerator until ready to use.
Notes Strawberry puree can be made up to 5 days in advance and stored in the refrigerator in an airtight container. You can also freeze your strawberry puree in an airtight container for up to 3 months.
To prepare the crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.
Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
Method STEP 1 Cut the hard core and stalks from the cauliflower and pulse the rest in a Cooks Professional 1000W food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on high – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.
Ingredients sunflower or vegetable oil , for the tin 350g plain flour 2 tsp baking powder 50g butter 350ml milk 2 eggs 2 tbsp maple syrup , plus extra to serve handful of raspberries or blueberries, or a bit of each ½ banana , sliced icing sugar , for dusting
Method STEP 1 Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.
STEP 2 Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together in a Cooks Professional 1200W Stand Mixer, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.
STEP 3 Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.
1 sprig thyme 2 bay leaves and 1 rosemary sprig tied together
1 onion, halved
2 carrots, roughly chopped
1 celery stick, roughly chopped
1 tbsp black peppercorns
1 tsp cloves
For the glaze
1½ tbsp English mustard
70g clear honey
2 tbsp soft dark brown sugar
STEP 1 Put the gammon in a Cooks Professional Cast Iron large deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
STEP 2 Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
STEP 3 Heat the oven to 200C/180C fan/gas 6. Put the ham in a Cooks Professional Cast Iron roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
Pull any stalks off the twigs and push the sharpest end of each stick (or lolly sticks) into the stalk-end of each apple, making sure it’s firmly wedged in. Put a large piece of baking parchment on a wooden board.
Tip the sugar into a large Cooks professional Cast Iron saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and simmer the mixture (be careful it doesn’t boil over) until it reaches ‘hard crack’ stage or 150C on a sugar thermometer. If you don’t have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it’s soft, continue to boil. When it’s ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat.
Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.
Prep:3 mins Cook:0 mins Total:3 mins Serving:1 serving Yield:1 cocktail
3 ounces gin
1 ounce vodka
1/2 ounce Lillet Blanc, or dry vermouth
Lemon peel, for garnish
Steps 1. Gather the ingredients. 2. In a Cooks Professional coacktail shaker, combine gin, vodka, and Lillet Blanc or dry vermouth. 3. Shake well and strain into a chilled cocktail glass. 4.Garnish with a large piece of lemon peel. Serve and enjoy.
Ingredients Makes about 1⅓ cups ½ cup fresh lemon juice 2 teaspoons finely grated fresh lemon zest ½ cup sugar 3 large eggs ¾ stick (6 tablespoons) unsalted butter, cut into bits
Step 1 – Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Step 2 – Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Note*Curd can be chilled up to 1 week.
Ingredients 1 cup raw walnuts 1 cup coarse-grind bulgur ¼ tsp. kosher salt, plus more 2 lb. zucchini and/or yellow summer squash ¼ cup extra-virgin olive oil, plus more for drizzling 3 Tbsp. preserved lemon paste (such as NY Shuk) 2 tsp. honey 1 garlic clove, finely grated Freshly ground black pepper 7 oz. Greek feta, crumbled ½ cup coarsely chopped parsley ½ cup torn mint leaves Lemon wedges (for serving)
Step 1 – Toast walnuts in a dry Cooks Professional skillet over medium heat, tossing often, until golden brown, 8–10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
Step 2 – Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8–10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
Step 3 – Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼”-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don’t have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
Step 4 – Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turnover and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1″ pieces.
Step 5 – Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
Step 6 – Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
1 shank-end, half-bone-in leg of lamb, 4 or 5 pounds
6 large garlic cloves
1½ teaspoons dried lavender flowers
1 tablespoon fresh thyme leaves
1½ tablespoons finely ground sea salt
2 tablespoons mixed peppercorns
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
Step 1 – Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.
Step 2 – Place the garlic, lavender, and thyme in a Cooks Professional food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a Cooks Professional roasting pan.
Step 3 – Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.
Step 4 – Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.
Remember to put the watermelon in the freezer the night before to make these frozen margaritas. They’re ideal for a summer garden party
800g watermelon, cut into cubes (prepared weight)
75ml triple sec
2 limes, zested and juiced, plus a wedge for the rim
2 tsp honey
For the garnish
4 tsp sea salt flakes
2 tsp caster sugar
¼ tsp chilli flakes
STEP 1– Put the watermelon pieces in a freezeproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
STEP 2– When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a Cooks Professional 1000w Food Processor or NutriBlend 1000w and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.
Bake a plant-based version of a chocolate fudge cake for a birthday party. Everyone can enjoy it, including guests who have a dairy intolerance or egg allergies
320ml sunflower oil , plus extra for the tins
450ml soy , almond or coconut milk (the pouring variety, not a can)
1 tbsp apple cider vinegar
500g light muscovado sugar
2 tsp vanilla extract or vanilla bean paste
260g plain soy or coconut yogurt
450g self-raising flour
160g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
For the vegan buttercream
200g dairy-free dark chocolate
400g vegan spread , at room temperature
2 tsp vanilla extract or vanilla bean paste
800g icing sugar , sifted
colourful sprinkles (make sure they are suitable for vegans)
STEP 1– Heat the oven to 180C/160C fan/gas 4. Oil three 20cm round cake tins and line the bases and sides with baking parchment (if you don’t have three tins, cook the batter in batches). Whisk the milk and vinegar together in a jug – the milk should curdle slightly. Set aside.
STEP 2– Whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yogurt, making sure to break down any sugar lumps. Pour in the soured milk and mix well.
STEP 3– Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ½ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until you have a smooth batter, but be careful not to over-mix.
STEP 4– Divide the batter evenly between the tins and bake for 25-30 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean. A few sticky crumbs are fine, but the mixture should not be wet.
STEP 5– Leave the cakes to cool in their tins for 20 mins, then carefully turn them out onto a wire rack to cool completely. They will be delicate so be gentle (a cake lifter is helpful). The sponges will keep, covered, at room temperature for up to two days.
STEP 6– For the vegan buttercream, melt the chocolate in the microwave a bowl set over a pan of simmering water. Leave to cool. Beat the spread and vanilla on high speed in a Cooks Professional Stand Mixer or a few minutes until pale and fluffy. Add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine thoroughly. Chill the buttercream for at least 30 mins before using.
STEP 7– To assemble the cake, first use a sharp knife to trim the tops off the sponges to make them level. Put one of the sponges on a serving plate, cake stand or 20cm round cake drum (using a cake drum makes it easier to ice the cake neatly and to move it onto a stand or plate later). Spread over a layer of the buttercream, using a palette knife to get an even, neat finish. Top with the second sponge and spread over another layer of buttercream.
STEP 8– Top with the last sponge upside-down, so the bottom of the cake becomes the top (this will help to keep the icing neat and relatively crumb-free). Spread the sides of the cake with buttercream. Hold the top sponge steady with a palm if you need to stabilise the cake. Once you have the sides covered as neatly as you can, cover the top with a thin layer of buttercream. Use your palette knife to neaten the top and sides. If you have a side scraper, use it to sweep around the sides and top to sharpen the coating. (This is a crumb coat, trapping any crumbs to give you a neat, firm base.) Put the cake in the fridge to firm up and chill for 1-2 hrs.
STEP 9– To finish, cover the sides and top of the cake in the same manner, using most of the remaining buttercream. Press the sprinkles up against the bottom of the cake, about a quarter to a third of the way up. You can dress the top of the cake with a circle of sprinkles, or for a fancier finish, pipe little swirls around the top edge of the cake using any remaining buttercream scraped into a piping bag fitted with a large open star nozzle, then finish with more sprinkles.
STEP 10– Keep the cake in the fridge to stay firm, then remove 1 hr before serving. Will keep, covered, in the fridge, for up to three days.
Heat the oven to 190°C/170°C fan/gas 5. In a Cooks Professional 1000W stand mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the egg and vanilla, then beat until well combined.
Sift over the flour, baking powder and salt, then beat again briefly to combine. Stir in the chocolate chips using a wooden spoon or spatula, then spoon the dough into a Cooks Professional Cast iron pan and press down gently to flatten and spread evenly to the edges. Bake for 25-30 minutes until risen and golden. Top with scoops of ice cream, then dig straight in with your spoons!
Ingredients: 4 apples 25g butter 2 tbsp brown sugar 50g fresh breadcrumbs 40g mixed seeds Zest of 1 orange 1 tsp cinnamon or mixed spice
Method 1.Core the apples and score the skin around the circumference with a sharp knife to stop them from splitting. 2.Combine all the remaining ingredients and carefully stuff the apple cores, scattering any remaining mix over the apples. Place them in the base of the air fryer. 3.Select the bake function (180°C – 15 minutes), cook for the duration of the program or they are slightly collapsed
Ingredients Spray oil 1 onion, diced 1 clove garlic, finely diced 1 pepper, deseeded and diced ½ teaspoon ground cumin ¼ teaspoon chilli powder ¼ −½ teaspoon smoked paprika 1 x 400g can mixed beans (in water), drained and rinsed 1 x 198g can sweetcorn (salt-free), drained, or 160g frozen sweetcorn 1 x 400g can chopped tomato
Method 1.Coat a large, Sautee pan with spray oil and place over a medium heat. Add the onion and garlic, and stir for 3 minutes. 2.Add the pepper, cumin, chilli powder and smoked paprika, and stir for another 2−3 minutes, until the peppers start to soften. 3.Add the beans, sweetcorn and chopped tomatoes, and mix thoroughly. Allow to simmer for about 15−20 minutes, reducing the heat if needed. 4.Serve immediately, with wholegrain rice or a baked sweet potato.
Ingredients teaspoon vegetable oil 1 clove garlic, crushed 350g raw king prawns 300g bean sprouts 300g ready-cooked rice noodles 2 carrots, peeled and chopped into matchsticks 1 red pepper, finely sliced 200g sugar snap peas, sliced Large handful fresh mint, finely chopped 2 limes, juice and zest 1 tablespoon reduced-salt soy sauce 1 teaspoon fish sauce ½–1 red chilli, deseeded and finely chopped Small piece fresh root ginger, peeled and finely grated 25g unsalted peanuts, roughly chopped (optional)
Method 1.Heat the oil in a Cooks Professional copper wok over a medium heat and cook the garlic for 1 minute. Add the prawns and cook for 3 minutes, or until the prawns are pink and cooked through. Add the bean sprouts and cook for a further 1 minute then remove from the pan and set aside to cool. 2.Meanwhile, prepare the rice noodles according to packet instructions, drain and leave to cool. 3.Add the carrots, pepper, sugar snap peas and mint to the noodles along with the prawn mixture. 4.In a small bowl, stir together the lime juice and zest, soy sauce, fish sauce, chilli and ginger. Toss through the salad and garnish with peanuts. Serve immediately or chill until ready to eat.
Makes 10-12 slices Crust: 1/3 cup butter (about 3 oz) 2 cups rolled oats 1/2 cup muscovado sugar
Filling 1 lb yogurt cheese (please see note) 1 lb mascarpone cheese 2 tbsp honey 3 eggs 1 egg yolk 1 lb good quality white chocolate 1 tbsp pure vanilla extract
To serve: 1 ½ lbs fresh strawberries 2-3 tbsp granulated sugar/natural cane sugar 1 tbsp lemon juice
Preheat the oven to 350 Fahrenheit (180 Celsius).
To prepare the pan, wrap the bottom and sides of the pan with aluminum foil, shiny side out. Coat the inside with vegetable oil spray. For ease of serving, invert the bottom of the pan, so the lip around the edge faces downward, and lock in place. Select a roasting pan large enough to accommodate the pan and place a paper towel in it. Bring a kettle of water to boil. Set aside.
To prepare the crust, cut the butter into smaller pieces and melt over low heat. Let it cool slightly. In a medium bowl, combine the oats and the sugar. Add the cooled melted butter and mix to combine. Transfer the mixture onto the prepared pan and with your hands spread the mixture to cover the base and sides of the pan. Bake in the oven for 10 minutes until light golden. Remove from the oven and allow to cool.
Reduce the oven temperature to 300 Fahrenheit (150 Celsius).
To melt the white chocolate, bring a pot of water, about 1/3 high, to a boil and lower the heat. Chop or shave the white chocolate and transfer to a bowl. Place the bowl over the bain marie and allow the white chocolate to melt, stirring once. When melted, remove from the heat and stir with a rubber spatula. Set aside.
To prepare the filling, make sure the cheeses are at room temperature. Beat together the yogurt and mascarpone cheese and honey on low speed until just until incorporated and smooth in your Cooks Professonal 1200W Stabnd Mixer. Scrape the bowl down to ensure everything is combined. On low speed, beat in eggs and egg yolk one at a time. Don’t over mix. Add the melted white chocolate and vanilla and mix on low speed until combined. Pour into the baked crust and place in a prepared pan.
To bake the cheesecake, pour the hot water from the kettle into the roasting pan to reach halfway up the sides of the spring form pan. Bake for 1 hour to 1 hour and 10 minutes or until the cheesecake is golden brown on top but still loose in the center. Remove the roasting pan from the oven. Then, carefully transfer the cheesecake to a cooling rack and remove the foil. Then run a knife around the edges to loosen the cake from the pan. Let stand for 30 minutes. Refrigerate the cheesecake on the rack until the center is very cold, at least 8 hours, or up to 24 hours. To prepare the strawberries, wash and dry the strawberries, then core and cut them into quarters. Place half of the strawberries in a blender with half of the sugar and lemon juice and blend until smooth. Add more sugar if necessary. Strain the coulis through a fine-mesh strainer into a bowl. Use the back of a small ladle to push the coulis through. Discard the seeds. Transfer to a bowl.
To serve the cheesecake, remove the side of the spring form pan. To cut the cake, dip a sharp knife into a glass of hot water. Shake off the water, away from the cake, and slice. Wipe the blade clean on a paper towel. Dip the knife again into the hot water and make the second cut. Continue the process as you make each cut. Serve the cheesecake with the fresh strawberries and the coulis.
Notes: To make the yogurt cheese: Line a strainer over a bowl with cheesecloth and add the yogurt. Allow the whey to drain for about 7-8 hours. Make sure that the yogurt cheese is not too dry.
Running the knife around the edge after baking will prevent the cheesecake from cracking at the top.
While using the mixer makes your life easier, you can beat the filing by hand.
Try not to overbeat or over mix the filling most especially after adding the eggs. It will cause the cake to rise and fall, which can cause the top of the cake to crack. The less volume you produce, the less the cake will rise.
1.Cut cod into serving-size portions; pat dry. Dredge lightly in flour.
2.In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch (2 L) square baking dish; sprinkle with feta. Set aside.
3.Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
4.Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake, uncovered, in 375°F (190°C) oven for about 15 minutes or until bubbly.
1½ sticks (¾ cup) unsalted butter, at room temperature for at least 30 minutes
1 cup freshly grated Parmigiano-Reggiano, plus more for serving (optional)
1 pound fresh fettuccine
1.In a large bowl with an Cooks Professional Stand Mixer, beat the butter with the cheese until it forms a smooth cream, about 2 minutes.
2.Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the butter and cheese and a few tablespoons of the cooking water.
3.Serve immediately with additional cheese, if desired.
1.Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a Cooks Professional 6.5L Slow Cooker.
2.Roughly mash half of the beans with a potato masher, add to the chicken and stir well.
3.Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper.
4.Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon.
Who can say no to scrumptious sticky chicken smothered in a tasty marinade? Our maple, mustard, and orange chicken is a fantastic midweek meal, or even perfect for a weekend barbecue.
1kg chicken drumsticks
For the marinade
1 large orange, zest only
2 tbsp wholegrain mustard
4 tbsp maple syrup
1 tbsp olive oil
1 tsp Worcestershire sauce
½ tsp salt
In a bowl, combine the marinade ingredients, and use a balloon whisk to mix them all together. In a separate shallow bowl or roasting dish, arrange the chicken drumsticks. Pour over the marinade and allow to marinate overnight in the fridge, or for at least an hour if you didn’t want to prepare the day before.
Preheat your oven to 220℃/200℃ fan/gas mark 7. Place the drumsticks on a wire rack placed over a roasting dish, keeping any excess marinade to one side. Roast the chicken drumsticks for roughly 30 minutes or until cooked through, making sure to turn and baste them with the remaining marinade halfway through cooking.
Serve immediately with a light summer salad, or your favourite side dish of choice.
Dark chocolate and sumptuous ginger combine to create the perfect tea time treat.
225g plain flour
115g dark brown sugar
85g butter, melted and cooled, plus extra for greasing
55g cocoa powder
3 pieces stem ginger in syrup, finely chopped, play 2 tbsp syrup from the jar
1 tbsp ground ginger
1 tbsp baking powder
Pinch of salt
Preheat your oven to 200℃/180℃ fan/gas mark 6. Grease a 12 hole muffin tray with the extra butter. In a large mixing bowl, sift together the plain flour, cocoa powder, ground ginger, baking powder, and salt. Stir in the finely chopped stem ginger and the sugar.
Beat together the eggs in a large jug, then beat in the milk, ginger syrup, and melted butter. Make a well in the centre of your dry ingredients, and pour in the liquid ingredients; mix gently together until combined, but be careful not to overmix.
Spoon the muffin mixture into the prepared muffin tin and cook for 20 minutes of until the muffins are well risen and firm to the touch. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Serve with your favourite hot drink for a scrumptious afternoon treat!
2 medium zucchini, halved lengthwise and sliced (about 3 cups) 2
½ cup red bell pepper strips 125 mL
3 tbsp chopped green onions 45 mL
2 tbsp chopped fresh dill 25 mL
1.In a bowl, whisk together eggs, soy sauce, sesame oil, salt and pepper. Set aside.
2.Heat a Cooks Professional Copper Wok over high heat. Add vegetable oil and swirl to coat pan. Add onion and garlic and toss well, until fragrant, about 15 seconds.
3.Add mushrooms and toss well. Spread into a single layer and cook, undisturbed, for 30 seconds. Toss well. Cook, undisturbed, until beginning to wilt, about 1 minute.
4.Add zucchini and red pepper and toss well. Cook, tossing often, until mushrooms are tender and zucchini and pepper are tender-crisp, 1 to 2 minutes more.
5.Push vegetables aside. Stir in egg mixture and swirl gently to spread around pan. Cook, undisturbed, for 30 seconds. Gently but quickly stir and scoop to scramble eggs until almost done, about 1 minute. Mix vegetables into eggs as you scramble them, tossing more quickly when they are almost done. When eggs are just cooked, but not dry, remove from heat. Add green onions and dill and toss well. Transfer to a serving plate. Serve hot or warm.
1.For the waffles, preheat a Cooks Professional Luxury Rotary Waffle Maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm.
2.Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
3.Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven.
4.For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water).
5.In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil.
6.Stir the sugar syrup into the chocolate until smooth and shiny.
7.For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar.
8.Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over.
9.Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side.
A punchy dish packed full of flavours, our pumpkin risotto is the perfect midweek meal if you want something delicious in a hurry. Serve with extra sprinklings of parmesan for a hearty meal to fill you and the family up!
In a clean Cooks Professional saucepan, heat the olive oil. Fry the diced onion, rosemary, and celery until the vegetables soften. Add the rice to the saucepan, making sure to stir it well so that the rice is coated in oil. Add the wine and continue stirring until it evaporates.
Add the prepared pumpkin to the rice and vegetable mixture with a ladle full of stock and cook over a medium heat, stirring continuously until the stock has been absorbed. Add another ladle of stock and repeat for the next 20 minutes or so, until the rice is cooked.
Remove the risotto from the heat and stir in the parmesan and butter. Divide the risotto equally between your Cooks Professional bowls and serve with another sprinkling of parmesan. Serve immediately.
For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper.
Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon.
Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened.
Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half.
Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened.
For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a Cooks Professional 1000W Food Processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil.
Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper.
Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor.
Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately.
Filled with rich aromas to get your mouth watering, our creamy pancetta and mushroom pasta will become a firm favourite weeknight meal. Perfect if you’re short on time midweek and still after a tasty meal!
400g chestnut mushrooms, chopped
350g tagliatelle pasta
300ml double cream
4 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, crushed
3 sprigs thyme
50g parmesan, grated, plus extra to garnish
Salt and pepper to taste
Heat the olive oil over a medium heat in your Cooks Professional frying pan. Fry the mushrooms for several minutes until golden and crispy. Add the garlic and shallot and cook for a further minute. Season with a pinch of salt and pepper.
Add the double cream and thyme sprigs, then lower the heat. Add the pancetta and cook until the cream thickens slightly.
While the sauce is cooking, prepare the pasta. Fill your Cooks Professional saucepan with boiling water and a dash of salt, then add the tagliatelle and allow to boil for several minutes until the pasta is cooked. Once cooked, drain the water and add the pasta to the sauce, stirring to make sure it’s well covered in sauce.
Add the parmesan and stir to mix well, then remove from the heat and plate up. Add an extra sprinkling of parmesan to garnish if desired, then serve immediately.
Our simple raspberry sorbet is the perfect sweet treat for those blistering summer days. Treat yourself and your family to this delicious cold dessert when you need to cool down most!
200g caster sugar
Juice of 1 lemon
In your Cooks Professional saucepan, combine the water and the sugar. Stir over a low heat until the sugar has dissolved, then raise the heat so that the mixture simmers for roughly 5 minutes, or until it has combined into a syrup. Put to one side to cool.
While you’re waiting for the syrup to cool, prepare the raspberries. Add the raspberries and the lemon juice to your Cooks Professional food processor or blender, then blitz until smooth. Strain the raspberry mixture into a bowl, taking care to remove the seeds ready to discard them. Combine the raspberries with the syrup mixture, stirring until well mixed, then pour into a suitable container for freezing.
Freeze the sorbet for roughly an hour and a half, then scrape back into your food processor to mix again to break up any ice crystals. Pour back into the container and freeze again.
Repeat the last step for four hours, freezing the sorbet for an hour before removing it from the freezer to mix again, or until the sorbet is firm but scoopable.
Add the lime juice, sugar, and water to your Cooks Professional appliance and blend for a few minutes until smooth, and the sugar has dissolved. You can check if the mixture is ready by rubbing a little bit of it between your fingers – if it’s still gritty to the touch, blend for a few more minutes until smooth. Pour the prepared sorbet into a suitable container, then freeze for at least 2-3 hours.
Remove the sorbet from the freezer, then scrape it back into your Cooks Professional food processor or blender. If the mixture is quite solid, leave at room temperature for 10 minutes or until softened. Blitz the sorbet mixture again until slushy, then pour back into your container to freeze for a further hour or more.
Repeat the last step again. This time, freeze the sorbet until solid – this should take between 1-2 hours. Serve and enjoy!
A truly decadent dessert, this fruity mango and passionfruit meringue roulade will wow your family and friends.
175g caster sugar
600ml double cream
400g passionfruit curd
3 large egg whites
1 level tsp cornflour
1 tsp malt vinegar
1 tsp vanilla extract
1 large mango, peeled, stoned, and diced, or 425g tinned mango, diced
2 passion fruits
Icing sugar, to dust
Preheat your oven to 150℃/130℃ fan/gas mark 2. Line a 33 x 23cm swiss roll tin with greaseproof paper. In your Cooks Professional stand mixer, whisk the egg whites until frothy and they’ve doubled in bulk. Gradually whisk in the caster sugar, a spoonful at a time, until the mixture is thick and shiny. In a bowl, combine the cornflour, vanilla extract, and vinegar, then whisk into the egg whites.
Once the meringue mixture is ready, carefully spoon it into the prepared tin. Take care when levelling the surface, and try to keep as much of the air whisked into the eggs as possible. Bake meringue in the oven for 30 minutes until the surface is just about firm to the touch.
While the meringue is cooking, prepare the whipped cream. Use your Cooks Professional stand mixer to whip the cream until stiff peaks form. Set to one side.
Remove the meringue from the oven and cover with more greaseproof paper for about 10 minutes. Dust a third sheet of greaseproof paper with icing sugar. Discard the one used to cover the warm meringue, and turn the meringue out onto the sugarcoated paper. Remove the paper lining the bottom – now top – of the meringue, and discard the now used paper.
Spread the whipped cream over the meringue, and then the passionfruit curd. Scatter the diced mango and passionfruit over the top. Use the greaseproof paper to roll up the roulade from one short end, keeping the join underneath. Sift some icing sugar over the top for decoration, and serve with more double cream if desired.
Bring a little Tex-Mex to the family table with these scrumptious chicken enchiladas!
600g chicken breast, cut into chunks
435g can refried beans
200g cheddar cheese
300ml sour cream
2 red chillies, deseeded and diced
2 red peppers
2 red onions
2 garlic cloves, crushed
3 tbsp olive oil
1 tbsp ground coriander
1 tbsp cumin seeds
1 tsp caster sugar
Small bunch of coriander; stalks finely chopped, leaves roughly chopped, plus extra to serve
In your largest Cooks Professional frying pan, heat 2 tbsp of the olive oil. Fry the diced onions, peppers, coriander stalks, chillies, and half of the garlic for around 10 minutes or until all the ingredients are soft. Add 2 tsp of the ground coriander, and 2 tsp of the cumin seeds, frying for another minute. In a separate frying pan, fry the chicken in the remaining olive oil in batches until browned. Once all the chicken is cooked, add it to the frying pan full of vegetables.
Add the 150ml of the passata, sweetcorn, coriander leaves, and refried beans to the frying pan, stirring until well mixed with the chicken and other veg. Mix the rest of the passata, remaining garlic, sugar, and remaining spices in a bowl, then set to one side. Preheat your oven to 200℃/180℃ fan/gas mark 6.
Assemble to enchiladas. Lay the tortillas on your Cooks Professional chopping boards, then divide the chicken mixture between them, folding the ends over and rolling them up to seal them. Place them in your Cooks Professional roasting dish – you may need to use more than one dish – then divide the passata mixture evenly between them to top the enchiladas. Blob the soured cream over the enchiladas, and cover well with the grated cheese.
Cook your enchiladas in the oven for 30 minutes. Remove from the oven once cooked, then serve with a scattering of more coriander leaves.
This classic dessert is the perfect combination of tart lemon and sweet meringue, culminating in a sweet treat that will have you reaching for seconds.
For the pastry
175g plain flour
100g cold butter, cubed
1 egg yolk
1 tbsp icing sugar
For the filling
100g caster sugar
125ml lemon juice (2-3 lemons)
Zest of 2 lemons
Juice 1 small orange
85g butter, cubed
3 egg yolks
1 whole egg
2 level tbsp cornflour
For the meringue
200g caster sugar
4 egg whites at room temperature
2 level tsp cornflour
Make the pastry. Mix the plain flour, cold butter, icing sugar, egg yolk and 1 tbsp cold water in your Cooks Professional food processor. Pulse until the mix starts to bind, but be careful not to overwork it. Lightly flour your kitchen surface, then tip the pastry mixture out. Gather it together until smooth, then roll out and line a loose-bottom fluted flan tin. Trim and neaten the edges, pressing the pastry into the flutes. Don’t worry if it cracks; push it back together. Prick the base with a fork, line with foil – the shiny side down – and chill for between half an hour to an hour, or overnight.
Heat your oven to 200℃/180℃ fan/gas mark 6. Blind bake your pastry; fill the pastry case with baking beans or rice to weigh it down, then bake for 15 mins. Remove the foil and bake for another 5-8 minutes until the pastry is pale golden and cooked. Remove the pastry from the oven and set to one side. Lower the oven heat to 180℃/160℃ fan/gas mark 4.
While the pastry is baking, prepare the filling. In your Cooks Professional saucepan mix the cornflour, caster sugar, and lemon zest. Strain the lemon juice, and add to the saucepan gradually. In a jug, combine the orange juice with up to 200ml and strain into the saucepan. Cook over medium heat until thickened and smooth, making sure to stir constantly.
When the mixture starts to bubble, remove from the heat and add in the smaller amount of butter, beating until it has melted. In a bowl, beat the whole egg and 3 egg yolks together – save the whites for the meringue – and stir into the pan, returning it to medium heat. Continue to stir vigorously for several minutes until the mixture thickens, and plops from the spoon. It will bubble, but won’t curdle. Remove from the heat and set to one side.
Make the meringue. Use your Cooks Professional stand mixer to whisk the egg whites until soft peaks form, then add half of the sugar a spoonful at a time. Make sure to whisk between each addition, being careful not to overbeat the mixture. Whisk in the cornflour, and then add the remaining sugar a spoonful at a time until smooth and thick.
Reheat the lemon filling quickly, then pour it into the prepared pastry case. Spoon the meringue around the edges of the filling, then spread it so that it touches the pastry. This will help to anchor the meringue and prevent it from sliding. Avoid adding the meringue straight to the middle of the mixture, otherwise it may sink. Once you’ve added meringue to the edges, then you can pile the rest of it in the centre – make sure to spread it so that it touches the surface of the hot filling, then give it a swirl.
Return the now complete pie to the oven for between 18-20 minutes until the meringue topping is crisp and slightly coloured. Remove from the oven, and allow the pie to sit in the tin for half an hour. Remove it from the tin and leave to rest for at least another half hour to an hour before slicing.
This tasty tomato bruschetta makes for a wonderful starter dish; perfect for summer parties with family and friends.
8 tomatoes, diced
1 small red onion, diced
2-3 cloves crushed garlic
6-8 fresh basil leaves, chopped
60-80ml olive oil
30ml balsamic vinegar
1 crusty baguette
Mix the diced tomatoes, diced onions, crushed garlic, and chopped basil in a large bowl, being careful not to break up the tomatoes. Once mixed, add the olive oil and the balsamic vinegar. Season with salt and pepper to taste, then mix again. Cover and put in the fridge to chill for an hour at least, allowing the flavours to marinate together.
Slice the baguette diagonally into roughly 12 thick slices. Lightly toast the slices until they’re lightly browned on each side. Remove the tomato mixture from the fridge once ready, and evenly divide it between the 12 toasted slices. Serve immediately. If you wish to serve the mixture at room temperature, remove from the fridge half an hour before serving.
Pastry is notoriously difficult among both amateur and professional chefs alike. But if you want to become the next star baker on the Great British Bake Off, pastry is one of the many baking talents that you’ll need to master.
There are different types of pastry that are used in a variety of recipes, each one as interesting and tricky to master as the last. If you want to learn more about pastry, read on!
How many types of pastry are there?
The sheer amount of pastries available is impressive, but there are six main types of pastry. These are shortcrust, flaky, puff, filo, choux, and hot water crust. The main ingredients tend to be the same or similar for each – a mixture of flour, water, and fats such as butter mixed together to form a dough, used as the basis of many sweet and savoury treats.
Once the pastry dough is formed, it tends to be rolled out thinly to use in baking, depending on the type of pastry in use. Pastries like hot water crust use different methods to form the finished product.
Shortcrust is the type of pastry used in most recipes, due to its forgiving nature. It requires a fairly simple recipe, and tends to be quite foolproof, making it one of the most common pastries used today. It’s thought that shortcrust pastry was invented in Venice, with the first recipe being recorded in the 18th century.
To create a simple shortcrust dough, simply mix flour, butter, and salt, adding water to bind the mixture together. It can be mixed either by hand or by using a food processor or stand mixer; mixing the flour and fat together at the start inhibits the formation of gluten, leaving you with a ‘short’, or lovely crumbly, tender pastry.
The general rule of thumb is that you’ll need half the amount of fat to the amount of flour, e.g. for 200g flour, you’ll need 100g butter. As with most pastry, try to avoid handling it as much as possible, so as to prevent the butter from melting. You should try and chill it before using it to bake. Remember to add the liquid gradually – the less liquid your pastry has, the more buttery and crumbly it will be.
This particular variety is characterised by the flakes of pastry achieved through lamination. It can be an effort to make but is more forgiving than puff pastry. It has a higher ratio of fat to flour than shortcrust, with the butter being incorporated in stages, a little bit added after each fold. It can sometimes be called rough puff pastry and is a little easier than its more difficult companion.
The flaky layers are created by shard-like pieces of butter in the dough melting in the oven, releasing steam, which makes the layers puff up. The pastry expands when cooked due to the number of layers, leaving you with a beautifully crisp and flaky finish.
To create the ideal flaky pastry, layers of dough and fat are rolled and folded together. As with most pastry, it’s best made in cool conditions, and should be chilled after making and before being used so as to prevent the fat content from leaking out during cooking. The most rustic and one of the simpler doughs, flaky pastry is a favourite to use in both sweet and savoury recipes.
Puff pastry is notorious for being one of the most difficult pastries to master. It’s time-consuming to create the perfect puff, but your efforts will be worth it in the end when you bite into a perfectly crisp pastry. It’s thought to have been invented by a French baker, Cladius Gele, in 1645.
A dough of flour, sugar, salt, and water is rolled out into a rectangle, and the butter is layered on top. The dough is then folded around the butter, a process known as lamination, before being rolled out and folded repeatedly to create multiple layers. The dough should be chilled between each lamination so as to prevent the butter from becoming too warm and melting.
Careful temperature control is needed at all times to prevent it from merging with the dough. It’s important to chill the butter and dough at all times, so that the gluten is allowed to relax between roll-outs. During cooking, the moisture in the fat evaporates, causing lift and creating delicate layers; the melted butter adds a crispness to the pastry. Puff pastry tends to be used for Danish pastries.
A French favourite, choux pastry tends to be used for sweet treats such as profiteroles and eclairs. Choux gets its name from the French word for ‘cabbage’, due to resembling the same shape as a cabbage after cooking. This particular pastry is light, airy, and crisp, and unlike the other types of pastry on this list, it needs to be cooked before you can use it. It’s more batter-like in consistency than the other pastry types, which means it can be piped.
Choux pastry starts life as a mixture of milk or water with butter, which is heated together in a saucepan until the butter melts. Flour is then added to form a dough, and eggs are beaten in to enrich it, creating a wonderfully smooth, golden mix that is then piped.
The high percentage of water in the dough causes it to expand into a light, hollow pastry; the air lifts the pastry to treble in size while cooking. A hole is skewered into the choux halfway through cooking to let the steam out, before being placed back in the oven to dry out and become crisp. Once cooked, the choux is removed from the oven, filled with cream, and topped with chocolate. Choux pastry is used extensively in French patisserie cooking.
Filo pastry, or phyllo pastry as it is sometimes known, is perhaps the most difficult of pastry types to make. This is because it tends to dry out quickly – even if shop-bought. Due to its tricky nature, it is perhaps better to buy your own from your local shop rather than attempt to make it yourself. It is difficult and time-consuming to make by hand.
Filo is a paper-thin pastry made up of several layers, which are generally wrapped around a filling and brushed with butter to create delicate, flaky pastries, such as baklava. It’s important to keep the filo pastry hydrated, as it can dry out very quickly if made by hand.
This pastry is very fragile and requires careful handling. Make sure to brush it with oil or butter before shaping and cooking. It takes a great deal of skill to make it yourself, so unless you want to challenge your baking skills it might be easier to just buy it ready-made.
Hot water crust pastry
This traditional English pastry tends to be mainly used to make savoury pies. Hot water crust tends to be less flaky than the other traditional methods, but is crisp, tender, and serviceable. Traditionally, hot water crust pastry is hand-raised, but over the centuries bakers have been known to use tins, dishes, or bowls as a mould.
Hot water crust pastry is created by melting lard – not butter – in hot water, which is then brought to the boil, before flour is stirred in and it’s worked into a pliable ball. The pastry was then ‘hand raised’ from the bottom of the pie tin to the top, generally while still warm as it became harder to work with once the fat had hardened. Once the pastry case had been hand-raised, it was filled and then covered with a crust, decorated, and then put in the oven ready for baking.
It’s generally accepted that hand-raising your pie doesn’t give you a neat, uniform finish, as some sagging tends to occur during cooking. This is considered to be the mark of a good hand-made pie.
The best pastry
While these are just the main six types of pastry, there are a few variations which are pastries in their own right. The main six types listed above are the ones you’re most likely to find in your recipe.
Shortcrust can be sweetened to create a sweet crust, which tends to be used in a lot of desserts. Instead of binding the mixture with water, sugar and egg yolks are used to create a sweeter pastry that is better fitting for desserts.
Have you got a favourite type of pastry that you like to use in cooking? Or is there a type of pastry you’d like to know more about? Let us know over on our Facebook page!
Our peach cobbler is a tasty, no-fuss dessert that will hit the spot just right. Serve with lashings of vanilla ice cream.
2 tins peaches
120g caster sugar, plus extra for sprinkling
150g plain flour
150g butter, cubed, plus extra for greasing
1 small egg
1 tsp ground ginger
½ tsp ground cinnamon
1 tsp baking powder
Vanilla ice cream, to serve
Preheat the oven to 180℃/160℃ fan/gas mark 4. Grease your Cooks Professional cast iron roasting dish with butter, then lay the drained peaches along the base. Sprinkle roughly 2 tbsp of the caster sugar and ground ginger over the peaches, then set the dish to one side.
In your Cooks Professional stand mixer combine the flour, remaining caster sugar, baking powder, ground cinnamon, and a pinch of salt. Mix until combined, then add the cubed butter. Continue mixing until it resembles breadcrumbs, then add the egg. Finish mixing until the ingredients come together to form a thick dough.
Spoon the dough mixture in dollops over the prepared peaches. Make sure to create a good covering, but leave some gaps for the dough to spread into. Sprinkle a little bit of caster sugar over the top, then bake in the oven for roughly 40 minutes, or until golden.
Remove from the oven and allow to stand for 5 minutes, then serve with lashings of vanilla ice cream.
Traditionally a French peasant dish, ratatouille is the perfect summer evening meal. Impress your family and friends with the depth of flavour to this hearty feast!
For the sauce
400g tinned chopped tomatoes
2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, diced
1 bell pepper, diced
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp dried thyme
1 tsp dried oregano
Seasoning, to taste
For the ratatouille
2 large courgettes
2 salad tomatoes
2 small onions
2 thyme sprigs
Pinch dried oregano
2 tbsp olive oil
Seasoning, to taste
Preheat your oven to 180℃/160℃ fan/gas mark 4.
First, make the tomato sauce. In your Cooks Professional cast iron casserole dish, heat 2 tbsp olive oil over medium heat. Add the diced onion and crushed garlic, and add the tinned tomatoes and diced bell pepper. Fry for roughly 5 minutes before adding the balsamic vinegar, sugar, thyme, and oregano. Stir well to combine, and cook for a further 15 minutes, remembering to stir occasionally. Season with salt and pepper to taste.
Use your Cooks Professional ladle to transfer the tomato sauce to your Cooks Professional food processor. Keep the cast iron casserole dish to one side. Blitz until the tomato sauce is creamy, but still a bit chunky. Add a bit of boiling water if necessary to keep the consistency right.
Next, prepare the veg for the ratatouille. Slice the courgettes, aubergines, onions, and tomatoes into even, thin slices.
Spread the prepared tomato sauce evenly on the bottom of your Cooks Professional cast iron casserole dish. On top of the sauce, arrange the slices of vegetables. Alternate between the courgette, aubergine, onion, and tomato until the whole pan is covered. Season with salt and pepper, and a sprinkle of dried oregano and the thyme sprigs. Drizzle a little olive oil over the ratatouille before placing it in the pre-heated oven for cooking.
Cook for 30 minutes; check after 20 minutes to see if the vegetables are tender, and the sauce is gently bubbling around the sides. Once cooked, remove the casserole dish from the oven and allow to cool for 5 minutes. Serve with a side of crusty bread, or serve as a side dish alongside our cajun chicken burgers.
A classic in Wales, these Welsh cakes will be the perfect addition to your cuppa. Traditionally cooked on a griddle, you can make these Welsh cakes just as easily using your Cooks Professional cast iron frying pan.
225g self-raising flour
50g caster sugar, plus extra for sprinkling
50g sultanas or currants
1 egg, beaten with 3 tbsp milk
Use your Cooks Professional stand mixer to combine the flour and salt, then rub in the butter. Add the sugar and currants or sultanas and mix well. Add the egg mixture and continue beating together until you have a stiff dough.
Lightly flour a work surface, then roll out the Welsh cake dough until roughly 5mm thick. Use a biscuit cutter to cut out the Welsh cakes ready for cooking. Continue until all the dough is used, and are ready to be cooked.
In your Cooks Professional cast iron frying pan, heat a little butter over medium heat. Once the butter has melted and the frying pan is well greased, the Welsh cakes are ready to cook. Cook the cakes for roughly 3-4 minutes each side until golden brown.
Sprinkle caster sugar over the cooked Welsh cakes and serve immediately with your favourite beverage.
Forget what you think you know about the humble parsnip, and take it to the next level with this vegan gnocchi recipe.
400g parsnips, peeled and cut into chunks
600g potatoes, peeled and cut into chunks
60ml olive oil
3 garlic cloves, unpeeled
1 tsp ground nutmeg
100g strong ’00’ flour
2 tbsp nutritional yeast
Small handful of thyme leaves
30g walnuts, toasted and chopped
Begin by heating your oven to 220°C / 200°C Fan / Gas Mark 7. Take a roasting tin and toss the parsnips and potatoes together in 2 tbsp of olive oil along with the unpeeled garlic cloves. Roast for around 40 minutes until the veg is soft, then remove from the oven and allow to cool.
Squeeze the garlic cloves out of their skins, then tip everything into a food processor along with the nutmeg, flour and nutritional yeast. Pulse until combined and holding together like a dough.
Bring a large saucepan of salted water to the boil. Tip the dough out onto a floured surface and cut into four equal sized chunks, then roll each into a sausage shape about 35cm long and 2.5cm wide.
Using the back of a table knife, cut each sausage into small pieces of gnocchi, around 2cm long. Cook in the salted water in batches for 1 minute, or until they bob to the surface. Remove and drain on kitchen paper.
Now, take a frying pan and heat the remaining oil. Add half of the gnocchi and fry until golden on each side (usually around 3-4 minutes), then transfer to a tray. Cook the remaining gnocchi in the same way.
Return all gnocchi to the frying pan to warm through, then divide into bowls. Grind over some fresh black pepper the scatter over the thyme leaves and toasted walnuts. Top with a little drizzle of olive oil.
Our courgette and lemon cake is a delicious lighter alternative to heavier chocolate cakes. Packed full of flavour, it will soon become your favourite teatime treat.
300g grated courgette
250g soft unsalted butter
200g caster sugar
200g cream cheese
100g plain flour
100g self-raising flour
85g icing sugar
4 tbsp lemon curd
1 tsp baking powder
1 tsp vanilla extract
Preheat the oven to 180℃/160℃ fan/gas mark 4. Grease and line 2 round sandwich tins with butter and greaseproof paper, then set to one side. Zest two of the lemons to use in the cake, and save the third lemon’s zest for the icing. Juice the lemons, then put the juice in your Cooks Professional bowl before setting to one side.
Use your Cooks Professional stand mixer to combine 200g of the soft butter, caster sugar, courgettes, eggs, the zest of two lemons, and vanilla extract. Mix together until a creamy batter forms. Gradually stir in the mixed flours, baking powder, 1 tbsp of the lemon juice, and a generous pinch of salt.
Divide the batter between the prepared tins, then bake for roughly 25 minutes, or until golden and springy to the touch. Once cooked, removed from the oven and allow to cool in the tins for roughly 15 minutes, before turning out onto a cooling rack.
While the cake is baking, prepare the lemon drizzle. In a bowl, mix 1 tbsp lemon juice with 25g icing sugar, then set to one side.
Use a cocktail stick to prick the prepared sponges once they’ve been turned out onto the cooling rack, then spoon over the prepared drizzle and allow the cakes to cool completely.
Make the icing. Use your Cooks Professional stand mixer to mix the remaining icing sugar, butter, cream cheese, and the remaining lemon juice, as well as the remaining zest you set to one side earlier. Combine until you’ve got a creamy frosting.
Place one cake on a plate, and use half the frosting to cover it. Spread over the lemon curd, and then place the second cake on top. Use the remaining frosting to cover the top of your cake, then serve immediately.
Chowder is the perfect thing to warm you up on a cool evening. Packed full of sweetcorn and fresh fish, this chowder will soon become your go-to comfort food.
350g potato, roughly chopped into cubes
300g smoked haddock fillets
500ml semi-skimmed milk
2 rashers of bacon, chopped
1 onion, diced
Knob of butter
Parsely, chopped, to serve
Your a large Cooks Professional saucepan, heat the knob of butter until it’s melted. Add the chopped bacon to the bacon and fry until it starts to brown. Add the diced onion and cook until just softened. Pour the milk into the pan, and stir in the potatoes. Allow the chowder to come to the boil, and simmer for roughly 5 minutes.
Add the haddock to the pan, and cook gently for a further 10 minutes. Break the fish into chunks using your wooden spoon, and stir in the sweetcorn. Cook for another few minutes until the fish is thoroughly cooked. Remove from the heat and scatter the chopped parsley over the chowder. Dish up into your Cooks Professional bowls and serve with crusty bread.
Tempt your taste buds with this fruity cheesecake, packed full of succulent blueberries to really give you that sweet kick.
300g digestive biscuits
275g caster sugar
140g butter, melted
3 x 300g cream cheese
200ml sour cream
3 large eggs
4 tbsp plain flour
2 tsp vanilla extract
1 tsp cornflour
Preheat your oven to 200℃/180℃ fan/gas mark 6. Line an oven-prof baking dish with greaseproof paper. In your Cooks Professional food processor, blitz the digestive biscuits until they’re a fine crumb. Add the melted butter and continue to blitz together until fully combined. Pour the biscuit crumb into your prepared tin, and press down firmly with the back of a spoon until the base is covered. Bake for roughly 10 minutes, then set to one side to cool.
In your Cooks Professional saucepan, add the blueberries and 25g of the sugar. In a jug, combine the cornflour with roughly 1 tbsp of cold water, then add this to the saucepan. Cook gently over a medium heat until all the sugar has dissolved. Briefly increase the heat for a minute or two, allowing the blueberry mixture to bubble, until it becomes thicker in consistency and looks saucier. Set to one side to cool.
Use your Cooks Professional stand mixer to beat the cream cheese until smooth. Add the remainder of the sugar, whisking again before adding the eggs, soured cream, flour, and vanilla extract, mixing together until well combined.
Assemble the cheesecake. Pour roughly half the cheesecake mixture over the prepared biscuit base. Next, use a spoon to dot blobs of the blueberry sauce over the top, before covering with the remaining cheesecake mixture. Use a rubber spatula to smooth the the top of the cheesecake before drizzling the remaining blueberry sauce mixture over the top. Use the end of a spoon to ripple the blueberry sauce into the cheesecake.
Place your cheesecake in the oven and bake for 10 minutes; lower the heat to 110℃/90℃ fan/gas mark 5 and bake for another 30 minutes. Turn off your oven, and leave the cheesecake in there for roughly a further hour, and another hour on top of that with the oven door slightly ajar. Remove from the oven and set aside to cool at room temperature until completely cool. Chill in the fridge for at least 3 hours, or overnight if possible.
Our version of this vegetarian classic is packed full of flavour. Serve with a side of herby salad for a truly tempting weeknight dish.
For the tomato sauce
4 x 400g tinned chopped tomatoes
8 garlic cloves, crushed
3 tbsp caster sugar
3 tbsp olive oil
2 tbsp red wine vinegar
Small bunch fresh basil, roughly chopped
For the topping
2 x 125g balls mozzarella
2 x 250g tubs mascarpone
85g grated parmesan
3 tbsp semi-skimmed milk
For the filling
100g grated parmesan
3 x 250g tubs ricotta
400g dried cannelloni
Pinch grated nutmeg
Preheat your oven to 200℃/180℃ fan/gas mark 6. Make the tomato sauce; in your Cooks Professional frying pan, heat the olive oil and fry the crushed garlic for roughly 1 minute. Add the tinned tomatoes, vinegar, sugar, and some seasoning, simmering for around 20 minutes, stirring occasionally until the mixture has thickened. Add the chopped basil and then divide the sauce between two or more ovenproof dishes.
To make the topping, add the mascarpone and the milk together in a bowl and beat together until smooth. Season to taste and put to one side.
In a large colander, wilt the spinach by pouring boiling water from the kettle over it. You may need to do this in several batches. Once cool enough to handle, squeeze out the excess water. Chop the spinach, and in a clean bowl mix it together with 100g of the parmesan and all of the ricotta. Season with pepper, salt, and the nutmeg.
Next, fill the cannelloni tubes. Fill a piping bag or a plastic food bag, with the corner snipped off, with the spinach and ricotta filling, then squeeze the filling into the cannelloni tubes. Gently lay the tubes on top of the prepared tomato sauce, and spoon over the prepared mascarpone topping. Sprinkle over the 85g parmesan and the mozzarella.
Bake in the oven for 30-35 minutes until the cannelloni is golden and bubbling. Remove from the oven and allow to stand for 5 minutes before serving with a herby salad.
A twist on a classic. This fruity crumble will soon become the new family favourite!
3 x 410g tinned peaches in juice
140g plain flour
25g cold butter, grated
50g porridge oats
2 tbsp honey
Zest & juice 1 lemon
Preheat your oven to 200℃/180℃ fan /gas mark 6. Drain the peaches, but reserve 4 tbsp of the juice from the tin. Place the peaches in your Cooks Professional roasting dish, scattering over the lemon zest, juice, and 1 tbsp honey, then use a wooden spoon or rubber spatula to mix it all together.
In a clean bowl, combine the grated butter, oats, flour, 1 tbsp honey, and the 4 tbsp of reserved peach juice. Use a wooden spoon to mix the ingredients together, then use your hands to rub it together until you have a rough crumbly mixture. Scatter the crumbly mixture over the peaches in your roasting dish.
Cook for around 35 minutes or until the crumble is lovely and golden on top. Remove from the oven and set aside for a few minutes to cool, then serve with a generous dash of double cream.
This vibrant Vietnamese sandwich is the perfect hump-day lunch treat!
2 small baguettes
50g chicken liver pate
1/4 cucumber, sliced thinly and diagonally
140g turkey, shredded
1 tbsp mayonnaise
1 red chilli, 1/2 chopped, 1/2 sliced
Small handful of parsley
For the slaw
2 small carrots, grated
75g red cabbage, thinly sliced
1/2 tsp grated ginger
1/2 tbsp rice vinegar
1/2 tsp golden caster sugar
Begin with the slaw. Tip in the carrots and cabbage into a large bowl, then in a smaller bowl combine the ginger, rice, vinegar, sugar and a pinch of salt. Pour this over the carrots and cabbage, and mix to coat. Set to one side for at least 15 minutes.
Cut the baguettes open and spread the pate over the bottom half. Top with the pickled slaw, cucumber and turkey.
Mix the mayonnaise with the chopped chilli, then dollop over the top. Scatter with parsley and sliced chilli, then clamp the two halves together and tuck in!
We’re all enjoying the long, hot, hazy days of summer – and the fresh produce is too! Let’s see what is in season for July.
Native to South and Central America, chilli peppers are the spicy fruit of capsicum pepper plants that are perfect for a range for culinary uses, including this sweet chilli jam, and famous for their fiery kick. The intensity of their heat is measured using the Scoville scale, which ranges from 0 for bell peppers and pimentos, all the way up to 1,463,700 for the mouth burning Trinidad scorpion.
Brought to the Mediterranean by Christopher Columbus in the 1500s, courgettes (or zucchini) are a great source of protein, vitamin A, copper, riboflavin and many more vitamins and minerals. They have also been shown to aid digestion, reduce the signs of aging, lower blood sugar levels and protect against inflammation. A true wonder veg!
Literally translated from French as ‘eat it all’, this tasty little vegetable is also known as a sugar snap pea. A nutrient dense food containing many vitamins and minerals, mangetout is also great for skin and hair thanks to its high levels of vitamin A. Try this recipe for a delicious way to get some into your diet.
A perennial fruit, blueberries are native to North America and were not introduced into Europe until the 1930s. Hailed as one of the modern-day ‘superfoods’, blueberries contain fibre, vitamins C & K, manganese, iron and a whole host of antioxidants. They have even been shown to enhance moods, and are a homeopathic prescription as an antibiotic.
There are over 2000 varieties of peach in world, and the average peach tree lives to about 12 years old. Juicy, plump and delicious, they are a rich provider of vitamins A, C, K and E, and also contain beta-carotene. Originating from the Zheijang Province of China, early cultivation of peach trees dates back as far as 6000BC!
This traditional Turkish dish is the perfect sweet treat for those of you who just can’t get enough of nuts. Packed with pistachios, walnuts, and pecans, layered between filo pastry and sweetened with honey syrup, this will fast become your favourite dessert.
500g of filo pastry, or roughly two packs of ready-made filo pastry
200g pistachios, plus extra finely ground pistachios for garnishing
3 tbsp honey
200g butter, with extra for greasing
For the syrup
250g caster sugar
2 tsp orange extract
1 tsp cinnamon
Preheat your oven to 180℃/160℃ fan/gas mark 4. Grease a square cake tin, roughly 21cm x 21cm, with the extra butter. Use your Cooks Professional food processor to blitz 200g of the pistachios, and all of the walnuts and pecans, but be careful not to blitz them into a paste. Empty the nut mixture into a bowl, then stir in the honey and a pinch of salt. Set to one side. You can also blitz more pistachios to use as a garnish once the baklava is cooked – set these to one side in a clean bowl.
Melt the butter, either by heating on the hob in a Cooks Professional saucepan, or in the microwave. Cut the first pack of filo pastry in half so that it fits in the square tin. Place one sheet in the tin, then brush with the melted butter. Add another sheet on top of it, then brush this with butter again, and continue layering like this until the whole of the first pack of filo pastry is used up.
Scatter the honey and nut mixture over the top layer of pastry until well covered, using the back of a spoon to press it down. Open the second pack of filo, again cutting it in half so that the layers will fit in the tray. Add a sheet of pastry and brush with the melted butter, then continue the layering process until the final pack of filo pastry has all been used. Once the last sheet has been placed onto the baklava, pour any remaining butter over the top to finish. Using a sharp Cooks Professional knife, cut deep lines into the pastry to create diamond or square shapes. Bake in the oven for 20 minutes.
After 20 minutes, reduce the heat to 150℃/130℃ fan/gas mark 2 and cook for another 45 minutes. Meanwhile, prepare the syrup. In a clean Cooks Professional saucepan combine the syrup ingredients, heating gently until the sugar has dissolved. Boil the mixture for between 8-10 minutes or until the syrup has reduced to the consistency of runny honey.
Remove the baklava from the oven and pour the warm syrup over the top so that it runs down the lines you have cut. Allow to completely soak in, and leave the baklava to cool for roughly four hours. Top with the remaining pistachio garnish once cold and serve.
Try your hand at this fakeaway alternative to your favourite Chinese dish. You won’t be disappointed with the depth of flavour!
350g minute steak, cut into thin strips
1 red chilli, de-seeded and thinly chopped
1 red bell pepper, chopped into thin strips
Thumb size piece of ginger, cut into matchsticks
2 garlic cloves, crushed
4 spring onions, thinly sliced; separate the green and white parts
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
4 tbsp white wine vinegar, or rice wine vinegar
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tbsp water
Cooked noodles, to serve
In a bowl, combine the cornflour and Chinese five-spice. Toss the steak strips in the spiced cornflour mixture until covered.
In your Cooks Professional wok, heat the vegetable oil until hot. Carefully add the beef strips and fry until crispy and golden. Use a slotted spoon to remove the beef from the oil and set to one side to drain on kitchen paper. Keep roughly 1 tbsp of the oil before discarding the rest of it.
In the same frying pan with the remaining oil, fry the sliced pepper, half of the chilli, white parts of the spring onion, sliced ginger, and crushed garlic for roughly 3 minutes. Be careful not to let the ginger and garlic burn.
In a separate bowl, combine the white wine vinegar, sweet chilli sauce, soy sauce, and tomato ketchup with the water. Once combined, pour over the veg in the wok. Simmer for around 2 minutes before adding the beef back into the pan, coating well with the sauce.
Remove the crispy beef from the heat. On a plate, arrange the cooked noodles, and spoon the crispy beef on top. Garnish with the remaining chilli and the green parts of the spring onions, and serve immediately.
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