Cooks Professional

• Total time1 hr
• Easy
• Serves 4

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.

• Prep:15 mins
• Cook:50 mins
• Easy
• Serves 4

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.

• Total time1 hr and 30 mins
• Takes 1¼-1½ hours
• Easy
• Serves 8

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

Method

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.)

STEP 4

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.

• Prep:20 mins
• Cook:1 hr
• Plus rhubarb cooking and cooling
• Easy
• Serves 16

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.

Ingredients
3 egg yolks

1 tablespoon lemon juice

¼ teaspoon Dijon mustard

1 dash hot pepper sauce (e.g. Tabasco)

½ cup butter

Directions
Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.

Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.

Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.

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.

Prep:5 mins
no cook
Easy
Serves 1
This smoothie is high in natural fats and sugar – ideal if you need some fuel for intense exercise

Ingredients
100ml full-fat milk
2 tbsp natural yogurt
1 banana
150g frozen fruits of the forest
50g blueberries
1 tbsp chia seeds
½ tsp cinnamon
1 tbsp goji berries
1 tsp mixed seeds
1 tsp honey (ideally Manuka)

Method
STEP 1
Put the ingredients in a blender and blitz until smooth. Pour into a glass and enjoy!

200g pasta, such as farfalle
2 tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp ground cumin
large pinch of dried oregano
1 tsp onion granules

Method
STEP 1
Cook the pasta following the packet instructions. Drain and transfer to a large bowl.

STEP 2
Add the olive oil, spices, herbs and season with salt and pepper, and mix together so that the pasta is well coated.

STEP 3
Set your air fryer to 180C and cook the pasta for 15-20 minutes, shaking every 5 minutes, until the pasta is crisp and golden. Serve the pasta chips on their own or with a dip.

• Prep:15 mins
• Cook:5 hrs
• plus chilling
• Easy
• Makes 16 squares
  

Ingredients

• 300g golden caster sugar
• 100g golden syrup
• 200g clotted cream
• 2 tsp vanilla extract
• vegetable oil, for the tin
  
  

Method

• 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.

• Prep:20 mins
• Cook:6 hrs
• Easy
• Serves 6
  

Ingredients

• 2 tbsp olive oil
• 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
• 200g spinach
• 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
  
  

Method

• 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.

• Prep:30 mins
• Cook:8 hrs
• plus 30 mins soaking
• Easy
• Serves 8
  

Ingredients

• 250g pitted dates, chopped
• 100g butter, plus extra for the basin
• 4 tbsp treacle
• 1 tsp vanilla extract
• 250g light brown soft sugar
• 300ml double cream
• 2 eggs, lightly beaten
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• vanilla ice cream, to serve
  
  

Method

• 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.

• Prep:15 mins
• Cook:6 hrs and 20 mins
• Easy
• Serves 4-6
  

Ingredients

• 2 garlic cloves
• thumb-sized piece ginger, peeled
• 2 large onions, finely chopped
• 2 tbsp vegetable oil
• 6 skinless chicken breasts, cut into large chunks
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp ground coriander
• ¼-½ tsp chilli powder
• 2 tsp sugar
• 300ml chicken stock
• 150ml double cream
• 6 tbsp ground almonds
• toasted flaked almonds , coriander, basmati rice and naan breads, to serve (optional)
  
  

Method

• 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.

• Prep:10 mins
• Cook:6 hrs and 20 mins
• Easy
• Serves 6
  

Ingredients

• 2 tbsp olive oil
• 1 red onion , sliced
• 2 garlic cloves
• 2 large aubergines , cut into 1.5cm pieces
• 3 courgettes , halved and cut into 2cm pieces
• 3 mixed peppers , cut into 2cm pieces
• 1 tbsp tomato purée
• 6 large ripe tomatoes , roughly chopped
• 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)
  
  

Method

• 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.
  
  

basil pesto
mushroom, sliced
handful cherry tomatoes, halved
ham, chopped
handful rocket

Method

1. Preheat your pizza oven on setting 4 for 10 minutes.
2. Roll out your fresh dough and place inside your pizza oven.
3. Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.
4. Close the lid and turn your pizza maker up to 5 and cook for around 3-4 minutes.

bacon rashers
baby spinach leaves
tomato pizza sauce
grated pizza cheese
eggs
truss grape tomatoes

Method

1. Preheat your pizza oven on setting 4 for 10 minutes.
2. Add spinach to pan and cook, stirring, for 2-3 minutes or until wilted. Season with salt and pepper. Remove from heat.
3. Roll out your fresh dough and place inside your pizza oven.
4. Top base with tomato puree.
5. Top with spinach and bacon then crack an egg in the middle of each pizza. Sprinkle with remaining cheese and top with tomatoes.
6. Close the lid and turn your pizza maker up to 5 and cook for around 3-4 minutes or until cheese is golden brown and bubbling and egg is cooked as desired.

fresh mozzarella cheese, sliced
fresh basil leaves

Method

1. Preheat your pizza oven on setting 4 for 10 minutes.
2. Roll out your fresh dough and place inside your pizza oven.
3. Top base with tomato puree.
4. Top with mozzarella slices. Close the lid and turn your pizza maker up to 5 and cook for around 3-4 minutes.
5. Top with basil leaves; cut into wedges.

Prep:5 mins
Serves 1

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.

• Prep:5 mins
• Serves 2

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

Method

• 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.

yield: 8 prep time: 5 MINS total time: 5 MINS

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.

Ingredients

• 1 cup dried chickpeas (soaked at least 12 hours)
• 3 cloves garlic (minced)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne
• ½ teaspoon baking powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 egg
• 2 tablespoons olive oil
  

Method

• Soak 1 cup of dried chickpeas in 4 cups of water overnight.
• When you are ready to cook the falafels, heat oven to 400°F.
• After soaking, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade.
• Pulse for 1-2 minutes, until picture resembles the image below. It should be processed into small pieces but not completely pureed.
• Add the minced garlic, cumin, coriander, cayenne, baking powder, salt, pepper and egg. Process using the pulse function on the processor until all ingredients are well mixed in.
• Using a 1.5 tablespoon cookie scoop, form disk-shaped falafels, patting them into shape with your hands and arranging on a parchment-lined baking sheet.
• Falafels will be delicate, so be careful. Having slightly damp hands helps form them into shape.
• Carefully brush tops with olive oil.
• Bake for 15-20 minutes, until lightly golden.

Total:5 hrs 40 mins Servings:8

Ingredients

• 2 cups coarsely crumbled gingersnap cookies
• 3 tablespoons canola oil
• ¾ cup heavy cream
• ⅓ cup sugar
• 1 cup non fat vanilla Greek yogurt
• 3 cups blackberries, divided
• 2 teaspoons lemon zest

Method

• 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.

Ingredients

• 1 medium cauliflower
• good handful coriander, chopped
• cumin seeds, toasted (optional)

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.

Ingredients

• 2½ kg boneless unsmoked gammon joint, tied
• 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.

Ingredients:

• 8 red apples
• 400g caster sugar
• 1 tsp lemon juice
• 4 tbsp golden syrup
• red or black food colouring
• red or black food glitter (optional)

Steps:

1. 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.
2. 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.
3. 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

Ingredients

• 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.

• Prep:10 mins
• plus overnight freezing
• Easy
• Serves 4

Remember to put the watermelon in the freezer the night before to make these frozen margaritas. They’re ideal for a summer garden party

Ingredients

• 800g watermelon, cut into cubes (prepared weight)
• 125ml tequila
• 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

Method

• 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.

• Prep:30 mins
• Cook:2 hrs and 30 mins – 3 hrs
• Easy
• Serves 4

Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It’s layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day

Ingredients

• 1 tbsp rapeseed oil
• 2 onions, sliced
• 2 large garlic cloves, chopped
• 2 large courgettes, diced (400g)
• 1 red and 1 yellow pepper, deseeded and roughly sliced
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon
• 15g fresh basil, chopped plus a few leaves
• 1 large aubergine, sliced across length or width for maximum surface area
• 6 wholewheat lasagne sheets (105g)
• 125g vegetarian buffalo mozzarella, chopped

Method

• STEP 1-Heat 1 tbsp rapeseed oil in a Cooks Professional Salute Pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
• STEP 2-Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
• STEP 3-Stir well, cover and cook for 5 mins. Don’t be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
• STEP 4-Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
• STEP 5-Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
• STEP 6-Cover and cook on High for 2½ – 3 hours until the pasta and vegetables are tender. Turn off the machine.
• STEP 7-Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
• STEP 8-Scatter with extra basil and serve with a handful of rocket.