Lemon Curd

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.

Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing

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.

Leg of Lamb

Ingredients

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

Method

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.

Vegan birthday cake

Plant-based diet recipes - BBC Good Food
  • Prep:1 hr
  • Cook:30 mins
  • plus cooling and 1½ -2½ hrs chilling
  • More effort
  • Serves 16-20

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

Ingredients

  • 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)

Method

  • 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.

Giant pan cookie

Ingredients

  • 175g unsalted butter, softened
  • 200g light brown soft sugar
  • 1 large free-range egg, beaten
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 200g chocolate chips
  • Vanilla ice cream, to serve

Method

  1. 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.
  2. 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!

Baked Apples

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

Bean chilli

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.

Asian prawn noodle salad

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.

White Chocolate Cheesecake with Fresh Strawberries

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.

Roasted Red Pepper Dip

Ingredients

  • 1 red bell pepper, roasted over the flames/oven
  • 1 tsp cumin
  • ¼ cup walnuts
  • 1 slice firm bread, torn into pieces
  • 2 – 3 cloves of garlic
  • 1 tbsp balasmic vinegar
  • 2 tbsp olive oil
  • salt, as per taste
  • ¼ tsp ground cayenne pepper

Directions

  1. Roast the pepper either over the flames or in the oven.
  2. Cut roasted pepper into large pieces. In a small skillet toast cumin over low heat, stirring constantly until very fragrant, 1 to 2 minutes.
  3. In a Cooks Professional 1000W food processor with knife blade attached, process walnuts until ground.
  4. Add rest of the ingredients including pepper and puree until smooth.
  5. Transfer to a bowl and serve with toasted pita bread wedges or lavash.

Cod Baked with Tomatoes and Feta

Makes 4 servings 

Total Time under 1 hour 

Ingredients 

1 lb (500 g) cod fillets 

3 tbsp (approx 45 mL) all-purpose flour 

2 tbsp (25 mL) olive oil 

1 cup (250 mL) crumbled feta cheese (about ¼ lb/125 g) 

1 onion, chopped 

3 cloves garlic, minced 

1 sweet green pepper, chopped 

1 can (19 oz/540 mL) tomatoes 

½ cup (125 mL) pitted black olives 

½ tsp (2 mL) dried oregano 

Pinch hot pepper flakes 

Pinch granulated sugar 

2 tbsp (25 mL) minced fresh parsley 

Salt and pepper 

Instructions 

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. 

Fettuccine with Butter and Cheese

Makes 4 to 8 servings 

Total Time under 15 minutes 

Ingredients 

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 

Salt 

Instructions 

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. 

Healthy slow cooker chicken

Healthy slow cooker chicken

Serves 4 

Total time 2 hours 30 minutes

Ingredients 

  • parsnip, peeled and cut into 1.5cm/5/8in pieces 
  • celery sticks, roughly chopped 
  • 2 large carrots, peeled and cut into 1.5cm/5/8in pieces 
  • leek, thickly sliced 
  • 400g/14oz potatoes, peeled and cut into 1.5cm/5/8in pieces 
  • 2 tbsp finely chopped fresh tarragon, plus extra to garnish 
  • 1 tbsp finely grated zest from an unwaxed lemon 
  • salt and freshly ground black pepper 

Instructions 

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. 

Maple, Mustard, & Orange Chicken

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.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Serve immediately with a light summer salad, or your favourite side dish of choice.

Lead image: manyakotic via Getty Images.

Dark Chocolate & Ginger Muffins

Dark chocolate and sumptuous ginger combine to create the perfect tea time treat.

Ingredients

  • 225g plain flour
  • 220ml milk
  • 115g dark brown sugar
  • 85g butter, melted and cooled, plus extra for greasing
  • 55g cocoa powder
  • 2 eggs
  • 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

Method

  1. 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.
  2. 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.
  3. 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!

Lead image: Ridofranz via Getty Images.

Stir-Fried Eggs with Mushrooms and Zucchini

Serves

Total Time under 1 hour 

Ingredients 

6 large eggs 

2 tsp soy sauce 10 mL 

1 tsp Asian sesame oil 5 mL 

½ tsp salt or to taste 2 mL 

½ tsp freshly ground pepper 2 mL 

2 tbsp vegetable oil 25 mL 

2 tbsp chopped onion 25 mL 

2 tsp chopped garlic 10 mL 

8 oz sliced mushrooms (1 cup/250 mL) 250 g 

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 

Instructions 

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. 

Waffles with hot chocolate sauce, fried bananas and ice cream

Waffles with hot chocolate sauce, fried bananas and ice cream

Serves 4 

Total Time 10 to 30 minutes

Ingredients 

For the waffles 

  • 1 tbsp granulated sugar 
  • 3 free-range eggs, lightly beaten 
  • 425ml/15fl oz full-fat milk 
  • 110g/4oz unsalted butter, melted 

For the chocolate sauce 

For the fried bananas 

Instructions 

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. 

Pumpkin Risotto

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!

Ingredients

  • 300g pumpkin, peeled and cubed
  • 300g arborio risotto rice
  • 1.5 litres vegetable stock
  • 60ml white wine
  • 40g unsalted butter
  • 60g parmesan, grated, plus extra to serve
  • 3 tbsp olive oil
  • ½ celery stalk
  • 1 spring rosemary
  • 1 small onion, diced

Method

  1. Put the vegetable stock in your Cooks Professional saucepan and simmer over a low heat.
  2. 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.
  3. 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.
  4. 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.

Lead image: Mariha-kitchen via Getty Images.

Quick sausage casserole with Savoy cabbage pesto

Serves 4 

Total Time 30 minutes

Ingredients 

For the sausage casserole 

For the pesto  

Instrustions  

  1. 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.  
  1. 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.  
  1. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened.  
  1. 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.  
  1. 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.  
  1. 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.  
  1. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper.  
  1. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor.  
  1. 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. 

Creamy Pancetta & Mushroom Pasta

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!

Ingredients

  • 130g pancetta
  • 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

Method

  1. 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.
  2. Add the double cream and thyme sprigs, then lower the heat. Add the pancetta and cook until the cream thickens slightly.
  3. 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.
  4. 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.

Lead image: Vitaliy Krivchikov via Getty Images.

Raspberry Sorbet

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!

Ingredients

  • 500g raspberries
  • 200g caster sugar
  • 270ml water
  • Juice of 1 lemon

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Lead image: Guy45 via Getty Images.

Mango Sorbet

Our refreshing mango sorbet is just the thing you need to cool down on a hot summer’s day. Packed full of fruity flavour, this delicious sorbet is the perfect afternoon treat.

Ingredients

  • 3 large, ripe mangoes
  • 200g caster sugar
  • 200ml water
  • Juice of 1 lime

Method

  1. Prepare the mangoes. Use your vegetable peeler to peel the mangoes, then use your Cooks Professional knife to remove as much of the mango flesh as possible from the stone. Add the mango flesh to your Cooks Professional food processor or blender to make the sorbet.
  2. 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.
  3. 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.
  4. Repeat the last step again. This time, freeze the sorbet until solid – this should take between 1-2 hours. Serve and enjoy!

Lead image: topotishka via Getty Images.

Mango & Passionfruit Meringue Roulade

A truly decadent dessert, this fruity mango and passionfruit meringue roulade will wow your family and friends.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Lead image: Lesyy via Getty Images.

Chicken Enchiladas

Bring a little Tex-Mex to the family table with these scrumptious chicken enchiladas! 

Ingredients

  • 600g chicken breast, cut into chunks
  • 435g can refried beans
  • 700ml passata
  • 200g sweetcorn
  • 200g cheddar cheese
  • 300ml sour cream
  • 10 tortillas
  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Cook your enchiladas in the oven for 30 minutes. Remove from the oven once cooked, then serve with a scattering of more coriander leaves.

Lead image: NoirChocolate via Getty Images.

Lemon Meringue Pie

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.

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 

Lead image: AnaMOMarques via Getty Images.

Tomato Bruschetta

This tasty tomato bruschetta makes for a wonderful starter dish; perfect for summer parties with family and friends.

Ingredients

  • 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

Method

  1. 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.
  2. 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.

Lead image: Anna_Shepulova via Getty Images.

Peach Cobbler

Our peach cobbler is a tasty, no-fuss dessert that will hit the spot just right. Serve with lashings of vanilla ice cream.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and allow to stand for 5 minutes, then serve with lashings of vanilla ice cream.

Lead image: Sarsmis via Getty Images.

Ratatouille

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!

Ingredients

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

  • 3 aubergines
  • 2 large courgettes
  • 2 salad tomatoes
  • 2 small onions
  • 2 thyme sprigs
  • Pinch dried oregano
  • 2 tbsp olive oil
  • Seasoning, to taste

Method

  1. Preheat your oven to 180℃/160℃ fan/gas mark 4.
  2. 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.
  3. 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.
  4. Next, prepare the veg for the ratatouille. Slice the courgettes, aubergines, onions, and tomatoes into even, thin slices.
  5. 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.
  6. 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.

Lead image: zefirchik06 via Getty Images.

Ratatouille

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!

Ingredients

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

  • 3 aubergines
  • 2 large courgettes
  • 2 salad tomatoes
  • 2 small onions
  • 2 thyme sprigs
  • Pinch dried oregano
  • 2 tbsp olive oil
  • Seasoning, to taste

Method

  1. Preheat your oven to 180℃/160℃ fan/gas mark 4.
  2. 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.
  3. 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.
  4. Next, prepare the veg for the ratatouille. Slice the courgettes, aubergines, onions, and tomatoes into even, thin slices.
  5. 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.
  6. 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.

Lead image: zefirchik06 via Getty Images.

Welsh Cakes

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.

Ingredients

  • 225g self-raising flour
  • 100g butter
  • 50g caster sugar, plus extra for sprinkling
  • 50g sultanas or currants
  • 1 egg, beaten with 3 tbsp milk
  • Pinch salt

Method

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle caster sugar over the cooked Welsh cakes and serve immediately with your favourite beverage.

Lead image: eag1e via Getty Images.

Vegan Parsnip Gnocchi

Forget what you think you know about the humble parsnip, and take it to the next level with this vegan gnocchi recipe.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Lead image: AnjelaGr via Getty images.

Courgette & Lemon Cake

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. 

Ingredients

  • 300g grated courgette
  • 250g soft unsalted butter
  • 200g caster sugar
  • 200g cream cheese
  • 100g plain flour
  • 100g self-raising flour
  • 85g icing sugar
  • 3 lemons
  • 3 eggs
  • 4 tbsp lemon curd
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch salt

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Lead image: Manyakotic via Getty Images.

Sweetcorn & Smoked Haddock Chowder

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.

Ingredients

  • 350g potato, roughly chopped into cubes
  • 300g smoked haddock fillets
  • 140g sweetcorn
  • 500ml semi-skimmed milk
  • 2 rashers of bacon, chopped
  • 1 onion, diced
  • Knob of butter
  • Parsely, chopped, to serve

Method

  1. 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.
  2. 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.

Lead image: Fudio via Getty Images.

Blueberry Swirl Cheesecake

Tempt your taste buds with this fruity cheesecake, packed full of succulent blueberries to really give you that sweet kick.

Ingredients

  • Punnet blueberries
  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

Lead image: AmalliaEka via Getty Images.

Spinach & Ricotta Cannelloni

Our version of this vegetarian classic is packed full of flavour. Serve with a side of herby salad for a truly tempting weeknight dish.

Ingredients

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
  • 1kg spinach
  • Pinch grated nutmeg

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Lead image: marcomayer via Getty Images.

Peach Crumble

 A twist on a classic. This fruity crumble will soon become the new family favourite!

Ingredients

  • 3 x 410g tinned peaches in juice
  • 140g plain flour
  • 25g cold butter, grated
  • 50g porridge oats
  • 2 tbsp honey
  • Zest & juice 1 lemon

Method

  1. 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.
  2. 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.
  3. 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.

Lead image: bhofack2 via Getty Images.

Turkey Banh Mi

This vibrant Vietnamese sandwich is the perfect hump-day lunch treat!

Ingredients

  • 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

Method

  1. 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.
  2. Cut the baguettes open and spread the pate over the bottom half. Top with the pickled slaw, cucumber and turkey.
  3. 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!

Lead image: AnastasiaNurullina via Getty images.

Baklava

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.

Ingredients

  • 500g of filo pastry, or roughly two packs of ready-made filo pastry
  • 200g pistachios, plus extra finely ground pistachios for garnishing
  • 50g walnuts
  • 50g pecans
  • 3 tbsp honey
  • 200g butter, with extra for greasing

For the syrup

  • 50g honey
  • 250g caster sugar
  • 2 tsp orange extract
  • 1 tsp cinnamon
  • 200ml water

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Lead image: LemonTreeKid via Getty Images.

Crispy Chilli Beef

Try your hand at this fakeaway alternative to your favourite Chinese dish. You won’t be disappointed with the depth of flavour!

Ingredients

  • 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

Method

  1. In a bowl, combine the cornflour and Chinese five-spice. Toss the steak strips in the spiced cornflour mixture until covered.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Lead image: DronG via Getty Images.

Bailey’s Chocolate Trifle

Our Baileys chocolate trifle will be the ideal thing to satisfy your sweet cravings, and to impress your friends and family at the next gathering.

Ingredients

  • 100ml Baileys, plus 2 tbsps for soaking the brownies
  • 100g dark chocolate, chopped
  • 50g milk chocolate, chopped or shaved
  • 500ml ready-made vanilla custard
  • 400g chocolate brownies
  • 500ml double cream
  • 25g icing sugar

Method

  1. In your Cooks Professional saucepan, make the chocolate custard. Combine the read-made vanilla custard and the dark chocolate, and stir over a gentle heat until the chocolate has completely melted and incorporated with the custard. Remove from the heat and set to one side to cool, covering the surface with cling film to prevent the custard from forming a skin.
  2. In a trifle bowl, arrange the brownies and drizzle the 2 tbsps of Baileys over them. Once the custard has cooled, spoon this over the brownies base, then cover the trifle and chill.
  3. Use your Cooks Professional stand mixer to create the final layer of the trifle. Combine the double cream and the 100ml Baileys. Sift over the icing sugar, and use your stand mixer to whisk it all together until soft peaks form. Add the final cream layer to the trifle, and top with the shaved milk chocolate. Chill until ready to serve.

Lead image: Bhofack2 via Getty Images.

Sizzled Sea Bass & Tenderstem Broccoli

Tempt your taste buds with this aromatic sea bass dish, which will be sure to impress the family.

Ingredients

  • 2 Sea bass fillets, skin on and scaled
  • Large knob of ginger, peeled and shredded
  • 4 garlic cloves, diced
  • 3 red chillis, deseeded and thinly sliced
  • 100g spring onions, cut diagonally
  • 1 tbsp soy sauce
  • 3 tbsp olive oil
  • 200g tenderstem broccoli

Method

  1. Season the sea bass fillets with salt and pepper, then use your Cooks Professional knife to score the skin 3 times. Heat the olive oil in your Cooks Professional frying pan.
  2. Once the oil is hot, fry the fillets skin-side down for roughly 5 minutes or until the skin is crisp and golden. Turn over and cook for between 30 seconds to a minute, then remove from the heat.
  3. Meanwhile, boil the tenderstem broccoli as per the packet instructions in your Cooks Professional saucepan. Remove from the pan and set to one side once cooked. In the same pan that you used to fry the fish, fry the shredded ginger, chilli, and diced garlic for around 2 minutes or until golden.
  4. Remove the ginger, chilli, and garlic from the heat. Toss in the spring onions and mix well. Arrange the fish on a plate, spoon over the soy sauce, and top with the ginger, chilli, garlic and spring onion mixture. Serve alongside the tenderstem broccoli.

Lead image: _LeS_ via Getty Images.

Blood Orange Bundt Cake

This zesty cake made with a light olive oil sponge and a chocolate and blood orange glaze is guaranteed to bring some overdue sunshine into your kitchen.

Ingredients

  • 300g golden caster sugar
  • 5 eggs
  • 4 blood oranges, zested and juiced
  • 150ml light olive oil
  • 280g self-raising flour
  • 140g white chocolate, chopped

Method

  1. Begin by preheating your oven to 180°C / 160°C fan / Gas Mark 4., then greast a 2.5L bundt tin with some melted butter.
  2. Crack the eggs into the bowl of a stand mixer along with the sugar and zest of three of the oranges, then whisk until pale and thick. Reduce the mixer speed to low, then pour in the olive oil and the juice from three of the oranges and mix until well combined.
  3. Sieve the flour into the mixture and whisk again until you have a smooth batter. Pour into the prepared cake tin and place on a baking tray in the centre of your oven for around 35-40 minutes. Bake until an inserted skewer comes out clean. Cool in the tin for 5 minutes before turning out onto a wire rack.
  4. Whilst your cake is cooling, make the glaze by placing the chocolate in a bowl and place over a saucepan of simmering water. Once melted, pour in the juice from the 4th orange and stir to combine. Remove the bowl from the heat and set to one side to cool slightly, until it is thick but still pourable.
  5. Pour over the cake, allowing it to drip down the sides. the sprinkle the remaining orange zest over the top to decorate.

Lead image: kasia2003 via Getty images.

Melon & Prosciutto Salad

This summer salad is the ideal dish if you’re looking for a lighter salad or dinner.

Ingredients

For the salad

  • 12 slices of prosciutto
  • 1 cantaloupe melon, cut into chunks
  • 1 gem lettuce, shredded
  • Handful mint leaves, shredded

For the dressing

  • 3 tbsp olive oil
  • 1 tsp honey
  • 1 ½ tbsp red wine vinegar or sherry

Method

  1. Make the dressing. Whisk all the ingredients together in a small bowl with a balloon whisk, then set to one side.
  2. Toss the shredded lettuce, mint, melon, and prosciutto together in a large bowl with a little of the dressing. Serve with some crusty bread.

Lead image: Serezniy via Getty Images.

Melon & Prosciutto Salad

This summer salad is the ideal dish if you’re looking for a lighter salad or dinner.

Ingredients

For the salad

  • 12 slices of prosciutto
  • 1 cantaloupe melon, cut into chunks
  • 1 gem lettuce, shredded
  • Handful mint leaves, shredded

For the dressing

  • 3 tbsp olive oil
  • 1 tsp honey
  • 1 ½ tbsp red wine vinegar or sherry

Method

  1. Make the dressing. Whisk all the ingredients together in a small bowl with a balloon whisk, then set to one side.
  2. Toss the shredded lettuce, mint, melon, and prosciutto together in a large bowl with a little of the dressing. Serve with some crusty bread.

Lead image: Serezniy via Getty Images.

Raspberry Brûlées

These fruity brûlées are the perfect summer dessert.

Ingredients

  • 100g raspberries
  • 300ml double cream
  • 4 egg yolks
  • 2 tbsp caster sugar
  • 2 tbsp demerara sugar
  • Zest of half a lemon
  • 1 vanilla pod

Method

  1. Add the double cream and lemon zest to your Cooks Professional saucepan. Split the vanilla pod and scrape the seeds into the cream mixture, adding the pod in too. Gently heat until just before the cream starts to boil – there should be tiny bubbles forming at the edges. Take off the heat, and leave the mixture to infuse for roughly 15 minutes.
  2. Heat your oven to 160℃/140℃ fan/gas mark 3. In a roasting tin, place 4 ramekins. Fill the roasting tin with boiling water, until roughly 2cm of the ramekins are uncovered.
  3. Evenly divide the raspberries between the four ramekins, keeping a few spare.  Using your Cooks Professional standmixer, whisk the egg yolks and caster sugar until pale and fluffy; this should take roughly 3 minutes. Remove the lemon zest and vanilla pod from the cream mixture, and slowly stir in the egg mixture. Pour the mixture from the saucepan into a jug, and then evenly divide it between the four ramekins, topping with the reserved raspberries.
  4. Cook the brûlées in the oven for roughly 20-25 minutes, until the custard has formed a skin and has a slight wobble when you nudge the roasting tin. Allow the brûlées to cool, and then chill in the fridge for around 4 hours.
  5. Heat the grill on high if you don’t have a blowtorch. Sprinkle the demerara sugar over the top of the brûlées, and place them under the grill to caramelise. Alternatively you can use a blowtorch if you have one. Grill the brûlées until the sugar has melted and crisped. Allow to settle for 5 minutes, before serving.

Lead image: Diana Sklarova via Getty Images.

Raspberry Brûlées

These fruity brûlées are the perfect summer dessert.

Ingredients

  • 100g raspberries
  • 300ml double cream
  • 4 egg yolks
  • 2 tbsp caster sugar
  • 2 tbsp demerara sugar
  • Zest of half a lemon
  • 1 vanilla pod

Method

  1. Add the double cream and lemon zest to your Cooks Professional saucepan. Split the vanilla pod and scrape the seeds into the cream mixture, adding the pod in too. Gently heat until just before the cream starts to boil – there should be tiny bubbles forming at the edges. Take off the heat, and leave the mixture to infuse for roughly 15 minutes.
  2. Heat your oven to 160℃/140℃ fan/gas mark 3. In a roasting tin, place 4 ramekins. Fill the roasting tin with boiling water, until roughly 2cm of the ramekins are uncovered.
  3. Evenly divide the raspberries between the four ramekins, keeping a few spare.  Using your Cooks Professional standmixer, whisk the egg yolks and caster sugar until pale and fluffy; this should take roughly 3 minutes. Remove the lemon zest and vanilla pod from the cream mixture, and slowly stir in the egg mixture. Pour the mixture from the saucepan into a jug, and then evenly divide it between the four ramekins, topping with the reserved raspberries.
  4. Cook the brûlées in the oven for roughly 20-25 minutes, until the custard has formed a skin and has a slight wobble when you nudge the roasting tin. Allow the brûlées to cool, and then chill in the fridge for around 4 hours.
  5. Heat the grill on high if you don’t have a blowtorch. Sprinkle the demerara sugar over the top of the brûlées, and place them under the grill to caramelise. Alternatively you can use a blowtorch if you have one. Grill the brûlées until the sugar has melted and crisped. Allow to settle for 5 minutes, before serving.

Lead image: Diana Sklarova via Getty Images.

Seafood Chowder

A must-have dish for seafood lovers, our hearty seafood chowder is the perfect thing to fill you up on any day of the week.

Ingredients

  • 320g pack fish pie mix (haddock, smoked haddock, salmon)
  • 250g pack cooked mixed shellfish
  • 100g streaky bacon, chopped
  • 1 large onion, diced
  • 600ml fish stock
  • 1 tbsp vegetable oil
  • 1 tbsp plain flour
  • 225g potatoes, peeled and halved
  • Pinch cayenne pepper
  • Pinch mace
  • 300ml milk
  • 4 tbsp
  • Small bunch parsley, chopped
  • Crusty bread, to serve

Method

  1. In a large Cooks Professional saucepan, heat the oil over medium heat. Add the bacon and onion; fry for a between 8-10 minutes or until the bacon is cooked, and the onions are soft. Stir in the flour and book for another 2 minutes.
  2. Add the fish stock and bring the chowder to a gentle simmer. Add the potatoes and cover. Simmer for a further 10-12 minutes, or until the potatoes are cooked. Stir in the cayenne pepper, mace, and seasoning, then add the milk.
  3. Add the fish pie mix to the saucepan and simmer for roughly 4 minutes. Next add the cream and the shellfish mix; simmer for a further minute. Check the seasoning and add more if necessary, before removing from the heat. Sprinkle the chopped parsley over the chowder, and serve in bowls with the crusty bread.

Lead image: Yummy pic via Getty Images.

Coconut & Lime Cheesecake

A truly winning flavour combination, the zest of the limes and the sweetness of the coconut melt together in a perfect cheesecake. Top with drizzled white chocolate for pure decadence!

Ingredients

For the base

  • 250g gingernut biscuits
  • 100g unsalted butter, melted

For the filling

  • 600g cream cheese
  • 65g desiccated coconut
  • Juice of 3 limes
  • Zest of 2 limes
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 300ml double cream

For the topping

  • Zest of 1 lime
  • 20g desiccated coconut
  • 50g white chocolate, melted (optional)

Method

  1. Grease and line a 20cm round tin with a loose bottom. Alternatively, you can put your cheesecake together in a round ceramic dish which would save removing the cheesecake once assembled.
  2. To assemble the base, add the gingernut biscuits to a plastic food bag, and bash them to crumbs with a rolling pin. Once the biscuits are all nice and crumbly, transfer them to a mixing bowl, and add the melted butter. Mix thoroughly until the crumbs are completely coated, then tip them into the prepared dish or tin. Press down firmly into the base to create an even layer. Chill in the fridge for 1 hour to set until firm.
  3. For the filling, add the cream cheese, icing sugar, lime juice, zest, desiccated coconut, and vanilla extract to your Cooks Professional stand mixer. Beat together until smooth, then tip in the double cream and beat until the mixture is fully combined.
  4. Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards. Ensure that there are no air bubbles, and smooth the top of the cheesecake with a rubber spatula. Leave to set in the fridge overnight.
  5. When you’re ready to assemble the decorations for your cheesecake – once it has set – assemble the ingredients about half an hour before you intend to serve it. Remove from the fridge and sprinkle over the remaining zest and desiccated coconut. If you wanted to add a little bit of decadence, melt a little white chocolate either in the microwave (in blasts of 30 seconds at a time to prevent it burning) or over a bain-marie, then drizzle over your cheesecake before adding the lime zest and coconut. If you used a dish with a removable bottom, make sure to have removed the cheesecake and set it on a plate, removing the lining and base, before you assemble your decorations.

Lead image: ElenaBoronina via Getty Images.

Bacon-Wrapped Monkfish

Add a touch of luxury to your midweek meals with this delicious bacon-wrapped monkfish. 

Ingredients

  • 400g monkfish tail, sliced into 2 fillets
  • 12 rashers rindless smoked streaky bacon
  • 2 sprigs thyme, leaves stripped
  • 2 large tomatoes
  • 3-4 tsp vinaigrette
  • 225g bag watercress and salad leaves

Method

  1. On your Cooks Professional chopping board, lay one tail of your monkfish. Sprinkle over the thyme leaves and seasoning, then lay the other fillet on top. Try to lay it so that the tapering tip goes in the opposite direction, so each end has one thick and one thin end together.
  2. On a separate chopping board, lay the strips of bacon so that they overlap slightly. Add the monkfish to the centre, then wrap the bacon around the fish until it holds together firmly.
  3. Heat the grill for 5 minutes, then line the grill pan. Lay the monkfish on the grill pan, making sure that the bacon joins are underneath.
  4. Grill the monkfish for between 7-10 minutes, or until the bacon starts to go crispy, then carefully turn the fish over and cook the other side for another 7-10 minutes. While the monkfish is cooking, halve the tomatoes, and grill those alongside the fish. When the monkfish feels firm to the touch, remove from the grill and set to one side to stand for 5 minutes. Save any of the pan juices from the greaseproof paper and drizzle into the vinaigrette. 
  5. Use your Cooks Professional knife to slice the monkfish into medallions, on a slight diagonal. Use the vinaigrette and the juices from the pan to dress the watercress salad, and divide between four plates. Top the salad with the monkfish and season to taste. Serve with the grilled tomato and baby new potatoes.

Lead image: MikeBCornish via Getty Images.

Bacon-Wrapped Monkfish

Add a touch of luxury to your midweek meals with this delicious bacon-wrapped monkfish. 

Ingredients

  • 400g monkfish tail, sliced into 2 fillets
  • 12 rashers rindless smoked streaky bacon
  • 2 sprigs thyme, leaves stripped
  • 2 large tomatoes
  • 3-4 tsp vinaigrette
  • 225g bag watercress and salad leaves

Method

  1. On your Cooks Professional chopping board, lay one tail of your monkfish. Sprinkle over the thyme leaves and seasoning, then lay the other fillet on top. Try to lay it so that the tapering tip goes in the opposite direction, so each end has one thick and one thin end together.
  2. On a separate chopping board, lay the strips of bacon so that they overlap slightly. Add the monkfish to the centre, then wrap the bacon around the fish until it holds together firmly.
  3. Heat the grill for 5 minutes, then line the grill pan. Lay the monkfish on the grill pan, making sure that the bacon joins are underneath.
  4. Grill the monkfish for between 7-10 minutes, or until the bacon starts to go crispy, then carefully turn the fish over and cook the other side for another 7-10 minutes. While the monkfish is cooking, halve the tomatoes, and grill those alongside the fish. When the monkfish feels firm to the touch, remove from the grill and set to one side to stand for 5 minutes. Save any of the pan juices from the greaseproof paper and drizzle into the vinaigrette. 
  5. Use your Cooks Professional knife to slice the monkfish into medallions, on a slight diagonal. Use the vinaigrette and the juices from the pan to dress the watercress salad, and divide between four plates. Top the salad with the monkfish and season to taste. Serve with the grilled tomato and baby new potatoes.

Lead image: MikeBCornish via Getty Images.

Brandy Snaps

This sweet treat is the perfect thing to enjoy over a cuppa with friends and family.

Ingredients

  • 55g butter
  • 55g Demarara sugar
  • 55g golden syrup
  • 50g plain flour
  • ½ level tsp ground ginger
  • ½ tsp lemon juice

Method

  1. Preheat the oven to 180℃ / 160℃ / gas mark 4. Line two baking trays with greaseproof paper. Oil a thickish handle of a wooden spoon, and then lay it on a cooling rack.
  2. Add the butter, sugar, and syrup to a Cooks Professional frying pan. Heat gently over a low heat until the butter has melted, and the sugar has dissolved. Stir occasionally, and drag your wooden spoon across the bottom of the pan. When you can no longer hear the gritty granules being scraped along the pan and most of them have disappeared, you’ll know the sugar has dissolved. This should take roughly 15 minutes. Don’t allow the mixture to boil, as it may crystallize.
  3. Leave the mixture to cool slightly; after roughly 2-3 minutes, sieve in the flour and ginger. Pour the lemon juice and stir well, to ensure it’s mixed thoroughly. Drop four teaspoonfuls of the prepared mixture onto each of the prepared baking trays, making neat circles about 10cm or 4 inches apart.
  4. Bake in the preheated oven for roughly 10-15 minutes, or until the mixture is well spread out, looks lacey, and is a dark golden colour. Once baked you’ll need to work fast to shape the brandy snaps before they cool. It will be easier to bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then use a fish slice to lift a brandy snap from the baking tray. The mixture will need to be firm enough to remove, but still pliable enough to shape. You can check whether it’s ready by releasing around and under the edges with a small palette knife.
  5. Quickly roll a circle of the warm mixture around the handle of the oiled wooden spoon, and join the brandy snap underneath./ Press lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles harden up too much to work with, return them briefly to the oven for a few seconds to soften them up again. 
  6. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small, smooth ball using your hands, and flatten it slightly on the tray with your fingers. When the finished brandy snaps are cold, you can store them in an airtight container. They will keep for up to a week. For added decadence, prepare some whipped cream with an electric whisk, then add to a piping bag. Pipe the cream into your prepared brandy snaps, and serve with a good cup of tea.

Lead image: Agcreations via Getty Images.

Leah’s White Chocolate & Mango Muffins

These are a firm favourite with Leah’s family, and never last long once they come out of the oven. Give these sweet treats a go and watch them disappear off the plate! 

Ingredients

  • 2 ½ cups flour
  • ½ cup soft brown sugar
  • 200g white chocolate, roughly chopped
  • 1 cup mango, chopped
  • ½ cup milk
  • ¼ cup cream
  • 90g butter, melted
  • 1 egg, lightly beaten

Method

  1. Preheat the oven to 180℃ / 160℃ / gas mark 4. Grease a 12 hole muffin tin with butter or oil. Sift the flour into a large mixing bowl, then stir in the sugar and white chocolate, then mix well with a wooden spoon or rubber spatula. Fold in the chopped mango gently. Make a well in the centre of the mixture.
  2. Add the combined cream, butter, milk, and egg all at once. Mix with the rubber spatula until the ingredients are just combined. Be careful not to overmix – the batter should look quite lumpy. Spoon the batter into the prepared tin.
  3. Bake for roughly 20 minutes, or until golden. Loosen the muffins with a flat-bladed knife, and turn out onto a wire rack to cool.

Lead image: iMylu via Getty Images.

Roast Duck & Plum Sauce

This is the perfect dish to impress a loved one, or even if you want to just treat yourself to a decadent Friday night dinner. Serve with your preferred vegetables on the side for a meal worthy of any restaurant!

Ingredients

For the duck

  • 2 duck breasts
  • 1 thyme sprig
  • 1 star anise
  • 25g butter

For the plum sauce

  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 250g dark red plums, halved, stoned, and cut into small wedges
  • 50g demerara sugar
  • 50ml red wine
  • 300ml beef stock

For the creamed potatoes

  • 450g Maris piper potatoes
  • 50g butter
  • 50ml double cream
  • 50ml milk

For the buttered spinach

  • 250g spinach leaves
  • Knob of butter

Method

  1. Preheat the oven to 180℃ / 160℃ fan / gas mark 4. First, prepare the sauce. Add the shallot to a frying pan and fry in the oil for roughly 5 minutes, or until just softened, but not coloured. Add the prepared plums and demerara sugar, stirring for a few minutes until the sugar has dissolved. Add the stock and red wine, then allow to simmer for about 15 minutes, stirring occasionally, until the sauce is softened and thickened. Keep warm, or leave at room temperature for up to a day before reheating to serve.
  2. Score the skin of the duck breasts with a sharp Cooks Profesional knife, and season well with salt and pepper. Heat your Cooks Professional frying pan and place the duck breasts in, skin-side down. Fry for around 6-7 minutes, then turn and add the thyme, star anise, and butter. Allow the butter to melt, then baste the duck with the juices for several minutes. Transfer everything to a small roasting tin, and finish in the oven for around 5-6 minutes for pink, or 10-12 minutes for well done.
  3. Prepare the creamed potatoes. Boil in a saucepan of salted water for around 20-25 minutes until cooked. Drain well, then return them to the saucepan and mash, gradually adding the butter, cream, and milk. Season to taste.
  4. Once the duck is ready, baste again with the juices, and then rest for around 5 minutes while you reheat the sauce and prepare the spinach. Wash the spinach leaves in a colander, then add to a pan with a knob of butter and some seasoning. Wilt for roughly one minute, stirring, and then remove from the heat.
  5. On a chopping board, thinly slice each duck breast. Arrange the breast on the plate along with some of the plum sauce, a spoon of the creamed potatoes, and the buttered spinach.

Lead image: Margouillatphotos via Getty Images.

Roast Duck & Plum Sauce

This is the perfect dish to impress a loved one, or even if you want to just treat yourself to a decadent Friday night dinner. Serve with your preferred vegetables on the side for a meal worthy of any restaurant!

Ingredients

For the duck

  • 2 duck breasts
  • 1 thyme sprig
  • 1 star anise
  • 25g butter

For the plum sauce

  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 250g dark red plums, halved, stoned, and cut into small wedges
  • 50g demerara sugar
  • 50ml red wine
  • 300ml beef stock

For the creamed potatoes

  • 450g Maris piper potatoes
  • 50g butter
  • 50ml double cream
  • 50ml milk

For the buttered spinach

  • 250g spinach leaves
  • Knob of butter

Method

  1. Preheat the oven to 180℃ / 160℃ fan / gas mark 4. First, prepare the sauce. Add the shallot to a frying pan and fry in the oil for roughly 5 minutes, or until just softened, but not coloured. Add the prepared plums and demerara sugar, stirring for a few minutes until the sugar has dissolved. Add the stock and red wine, then allow to simmer for about 15 minutes, stirring occasionally, until the sauce is softened and thickened. Keep warm, or leave at room temperature for up to a day before reheating to serve.
  2. Score the skin of the duck breasts with a sharp Cooks Profesional knife, and season well with salt and pepper. Heat your Cooks Professional frying pan and place the duck breasts in, skin-side down. Fry for around 6-7 minutes, then turn and add the thyme, star anise, and butter. Allow the butter to melt, then baste the duck with the juices for several minutes. Transfer everything to a small roasting tin, and finish in the oven for around 5-6 minutes for pink, or 10-12 minutes for well done.
  3. Prepare the creamed potatoes. Boil in a saucepan of salted water for around 20-25 minutes until cooked. Drain well, then return them to the saucepan and mash, gradually adding the butter, cream, and milk. Season to taste.
  4. Once the duck is ready, baste again with the juices, and then rest for around 5 minutes while you reheat the sauce and prepare the spinach. Wash the spinach leaves in a colander, then add to a pan with a knob of butter and some seasoning. Wilt for roughly one minute, stirring, and then remove from the heat.
  5. On a chopping board, thinly slice each duck breast. Arrange the breast on the plate along with some of the plum sauce, a spoon of the creamed potatoes, and the buttered spinach.

Lead image: Margouillatphotos via Getty Images.

Pineapple Upside-Down Cake

A classic, this pineapple upside-down cake will be perfect with your late morning cup of tea. 

Ingredients

For the topping

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapple rings in syrup, drained
  • Glacé cherries

For the cake

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • Syrup from the tinned pineapples

Method

  1. Preheat the oven to 180℃ / 160℃ fan /gas mark 4. To prepare the topping, beat the butter and sugar together in your Cooks Professional stand mixer until creamy. Spread the butter and sugar mixture over the base of a prepared 20-21cm round cake tin. You can also spread it up the sides of the tin; it will likely spread to about a quarter of the way up the tin. Arrange the pineapple rings on top, and then place the glacé cherries in the centres of the rings.
  2. Using your stand mixer, add the butter, caster sugar, flour, baking powder, vanilla extract, and roughly 2 tbsp of the syrup from the tinned pineapples. Beat together to a soft consistency. Spoon the mixture until the tin on top of the prepared pineapple, and smooth it out so the mixture is level. Bake for roughly 30 minutes, or until golden brown. Leave the cake to stand in the tin for around 5 minutes, then turn out onto a plate. Serve with a dash of cream, and enjoy!

Lead image: Bhofack2 via Getty Images.

Pineapple Upside-Down Cake

A classic, this pineapple upside-down cake will be perfect with your late morning cup of tea. 

Ingredients

For the topping

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapple rings in syrup, drained
  • Glacé cherries

For the cake

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • Syrup from the tinned pineapples

Method

  1. Preheat the oven to 180℃ / 160℃ fan /gas mark 4. To prepare the topping, beat the butter and sugar together in your Cooks Professional stand mixer until creamy. Spread the butter and sugar mixture over the base of a prepared 20-21cm round cake tin. You can also spread it up the sides of the tin; it will likely spread to about a quarter of the way up the tin. Arrange the pineapple rings on top, and then place the glacé cherries in the centres of the rings.
  2. Using your stand mixer, add the butter, caster sugar, flour, baking powder, vanilla extract, and roughly 2 tbsp of the syrup from the tinned pineapples. Beat together to a soft consistency. Spoon the mixture until the tin on top of the prepared pineapple, and smooth it out so the mixture is level. Bake for roughly 30 minutes, or until golden brown. Leave the cake to stand in the tin for around 5 minutes, then turn out onto a plate. Serve with a dash of cream, and enjoy!

Lead image: Bhofack2 via Getty Images.

Best Ever Fish Pie

You can’t beat a homemade fish pie. This best ever fish pie recipe is sure to have you and your family reaching for a delicious second helping!

Ingredients

  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 400g skinless salmon
  • 150g King prawns
  • 600ml full fat milk
  • 1 small onion, cut into quarters
  • 4 garlic cloves
  • 2 bay leaves
  • Small bunch of parsley, chopped
  • 100g butter
  • 50g plain flour
  • Pinch of nutmeg
  • 1kg floury potatoes, peeled and cut into chunks
  • 50g cheddar

Method

  1. In a frying pan, poach your fish. Add the white fish, smoked haddock, salmon, and king prawns to the frying pan, along with 500ml of the milk, and poach over a low-medium heat. Stud each quarter of onion with a garlic clove and add these to the milk, as well as the two bay leaves. Adjust the heat to bring the milk just to the boil; you should see a few small bubbles. Reduce the heat, and allow to simmer for around 8 minutes. Lift the fish onto a plate, and strain the milk into a jug and allow it to cool. Flake the fish into large pieces, and add these along with the king prawns to your large Cooks Professional casserole dish. Scatter the chopped parsley over the fish and prawns.
  2. Next, make the bechamel sauce. In a saucepan, melt about half the butter, and stir in the flour. Cook over a moderate heat for roughly 1 minute, continually stirring to prevent the mixture from catching on the bottom of the pan. Pour in a little of the cold poaching milk, and stir until blended. Continue gradually adding milk, stirring continually, and mix until you have a smooth sauce. For some added decadence, add some cheddar cheese to the sauce, stirring until it’s melted and fully incorporated. Remove the sauce from the heat, and season with salt, pepper, and the nutmeg, then pour over the fish.
  3. Preheat your oven to 200℃ / 180℃ fan / gas mark 6. In a clean saucepan boil the prepared potatoes for roughly 20 minutes, or until cooked. Drain, then season and mash with the remaining butter and milk. Use the mash to top the pie; start at the edge of the casserole dish, and work your way in; push the mash right to the edges to seal. Fluff the top of the mash with a fork, and sprinkle over the cheese. Bake for 30 minutes. 

Lead image: Mariha-kitchen via Getty Images.

Lemon & Raspberry Puddings

This decadent pudding is sure to wow guests at your dinner parties. Lemon and raspberries are the perfect flavour combination that will have you reaching for more!

Ingredients

  • Unsalted butter, for greasing
  • 100g caster sugar
  • 3 tbsp plain flour, sifted
  • 2 eggs, separated
  • 1 lemon, zest and juice
  • 200ml milk
  • 100g raspberries

Method

  1. Preheat oven to 190℃ / 170℃ fan / gas mark 5. Prepare the ramekins; thoroughly grease 5 ramekins with butter, then set to one side. In a large mixing bowl, use a stand mixer to combine the sugar, flour, egg yolks, and a pinch of salt. Stir in the lemon zest and juice, then gradually whisk in the milk.
  2. In a separate clean bowl, whisk the egg whites until soft peaks form, and then fold this into the lemon mixture. Be careful not to over whisk; we want to keep all that lovely air you’ve just worked hard to get in the mixture. Gently spoon this into the prepared ramekins, and poke between 4-5 raspberries into each. You may need extra ramekins, depending on how large the ones you’ve chosen are. 
  3. Place the ramekins in a small roasting tin, and pour enough boiling water into the tin to come halfway up the side of the ramekins, creating a bain-marie. Cook for between 15-20 minutes, or until puffed up and pale golden.
  4. Remove from the oven and leave for a few minutes to allow the bain-marie to cool. Carefully remove the ramekins from the bain-marie – the water may still be hot – and serve the lemon and raspberry puddings with cream and the remaining raspberries.

Lead image: Jupiterimages via Getty Images.

Dalgona Coffee

A new coffee recipe has gone viral and taken the internet by storm. Whether you’re on Facebook, Instagram, Twitter or TikTok, everyone is posting about Dalgona coffee. So we’re here to help you become a professional barista at the comfort of your own home, with just four simple ingredients.

Image source: Pavel Sipachev via Getty Images.

So what is Dalgona coffee? It’s a South Korean whipped coffee drink. The name ‘Dalgona’ comes from sugar candy that is very popular in South Korea, because the colour, and texture of the mixture is very similar.

Image source: Im Yeongsik via Getty Images.

Ingredients

  • 2 tbsp Instant coffee (must be instant coffee!)
  • 2 tbsp granulated sugar
  • 2 tbsp warm water
  • 1 cup of milk (hot or cold depending on how you want your coffee)

Method

  1. Combine the instant coffee, sugar and warm water into a bowl. Using a hand mixer, whisk profusely until the consistency of the mixture is creamy and fluffy (should take 5-10 minutes).
  2. Get your cup of milk, top it up with the thick fluffy mixture. It really is that easy. Enjoy!

Lead image: Jennifer Gauld via Getty Images.

Salted Caramel Fudge

Ingredients

For the fudge

  • 350g demerara sugar
  • 100g unsalted butter
  • 125ml milk
  • 150g icing sugar

For the caramel sauce

  • 100g caster sugar
  • 50g unsalted butter
  • 50ml double cream
  • Sea salt flakes

Method

  1.  Line a square baking tin, roughly 20cm x 20cm, with greaseproof paper. First, prepare the sauce. Add the sugar to a saucepan with a little splash of water, and cook over a low heat, until the sugar has dissolved. Increase the heat and boil until it has changed to a dark caramel colour. Remove from the heat, and add the double cream and butter. Stir the mixture together with a wooden spoon until combined, and add a generous pinch of sea salt, before putting to one side.
  2. Prepare the fudge. In a separate saucepan, heat the butter over a medium heat, and add the milk and sugar. Keep stirring until the sugar has melted. Bing the mixture to a boil and cook for roughly one minute.
  3. Remove from the heat and carefully add the icing sugar; you can add more milk to loosen the mixture if needed.
  4. Pour the fudge into the prepared tin, and add the salted caramel sauce on top. Using a toothpick or a spoon, create swirl patterns through the fudge. Sprinkle more sea salt over the top to finish. Leave to cool, and then chill in the fridge for 4 hours, or overnight. Remove from the baking tin and cut the fudge into squares. Enjoy!

Lead image: pamela_d_mcadams via Getty Images.

Bacon, Cheddar & Poached Egg Bagel

The breakfast of champions. This decadent breakfast bagel is perfect to get your day started on the right track!

Ingredients

  • 1 large egg
  • 1 or 2 rashers of bacon
  • 1 bagel bun
  • Several slices of mature cheddar cheese
  • Dash of vinegar
  • Butter, for spreading

Method

  1. Slice your bagel in half, and toast for two minutes under the grill, or until lightly toasted. Remove from the grill and butter both halves.
  2. Grill the bacon. Use one or two slices, depending on how decadent you want to make your breakfast sandwich. Cook until the bacon is crisp, remembering to turn halfway through cooking. Once cooked, remove from the grill and add to the bottom half of your buttered bagel bun.
  3. Poach the egg. To have a perfectly poached egg, only fill the saucepan with roughly 4 inches of water, and a dash of vinegar. Put this on a medium heat, so that the water is hot and lightly simmering, but not boiling. Crack the egg into a cup or mug, and try to bring it as close to the water as you can before you tip it into the saucepan, preferably in one fluid movement if you can. Don’t swirl the water with a wooden spoon – instead leave the egg to poach in the gently simmering water. Cook for around 2 minutes for a soft egg, 4 minutes for a hard poached egg. Remove from the water with a slotted spoon, and place on top of the bacon.
  4. Top the egg with the sliced cheese – you can use as much or as little of this as you want – and then top the sandwich with the lid of the buttered bagel bun. Serve immediately.

Chef’s tip: It tastes just as great if you use a breakfast muffin instead of a bagel!

Lead image: bhofack2 via Getty Images.

Barbecue Chicken

The perfect sticky chicken to complement your barbecue buffet! Marinade your chicken overnight in our classic BBQ sauce, and simply cook on the barbecue for a tasty treat.

Ingredients

  • 6 chicken wings
  • 6 chicken drumsticks

For the marinade

  • 3cm piece fresh root ginger, peeled and grated
  • 3 tbsp orange marmalade
  • 2 tbsp clear honey
  • 2 tsp soy sauce
  • 1 ½ tsp Chinese five spice
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • ½ tsp grated orange zest

Method

  1. In a bowl, combine the marinade ingredients and whisk together with a balloon whisk. Set to one side. In your Cooks Professional roasting dish, arrange the chicken wings. Slash the skin on the chicken drumsticks three or four times with your sharp Cooks Professional knife, and then place in the roasting dish with the chicken wings.
  2. Pour the marinade over the chicken, and allow to marinate for at least 2 hours, preferably overnight. Turn the chicken occasionally so that the meat really soaks up that great barbecue flavour.
  3. Fire up the barbecue, and place the marinaded chicken over medium-hot coals. Cook for roughly 20 minutes, making sure to brush any extra marinade over the chicken as it cooks. If you notice the chicken colouring too quickly, move it to a cooler side of the barbecue to allow it to cook at a gentler heat.
  4. Ensure the chicken is cooked all the way through. Use a skewer to pierce a drumstick; the juices should run clear. If it runs pink, keep cooking for a while longer.
  5. Alternatively, you can cook in the oven at 200℃/180℃/gas mark 6. Keep the chicken in your Cooks Professional roasting dish, with any leftover marinade, and cook in the oven for around 50 minutes. Turn the chicken occasionally, basting with the marinade. Serve immediately once cooked.

Lead image: Tatiana Volgutova via Getty Images.

Snickerdoodles

A favourite for our American cousins, these snickerdoodles are the perfect sweet treat to have with a cuppa.

Ingredients

  • 250g unsalted butter
  • 225g caster sugar
  • 2 large eggs
  • 2 tsps vanilla extract
  • 345g plain flour
  • 1 ½ tsp cream of tartar
  • ½ tsp baking powder
  • 1 tsp salt

For the cinnamon sugar

  • 25g sugar
  • 1 ½ tbsp cinnamon

Method

  1. Preheat your oven to 180°C / 160°C fan / gas mark 4.
  2. Use your Cooks Professional stand mixer to cream together the butter and the caster sugar for roughly 4-5 minutes, or until light and fluffy. Make sure to scrape the sides of the bowl to get all of the mixture well combined. Add the eggs and the vanilla extract, and mix for a further few minutes.
  3. Add the cream of tartar, baking powder, salt, and flour. Mix until well combined. Wrap the dough and leave it in the fridge for roughly 20-30 minutes.
  4. In a small bowl, mix together the smaller amount of sugar with the cinnamon to create the cinnamon sugar. Line a baking tray with greaseproof paper.
  5. Remove the snickerdoodle dough from the fridge, and roll into small balls until they’re all round and smooth. Drop the snickerdoodle balls into the cinnamon sugar, ensuring they’re well covered.
  6. Place the well-covered snickerdoodle balls on the prepared baking tray. For a flatter biscuit, gently press down in the centre of each ball before placing the tray in the oven. This will help to prevent them from puffing up in the middle.
  7. Cook for roughly 9-11 minutes, or until golden. Remove from the oven and allow to cool slightly on the baking tray before putting them on a wire rack to cool completely. Serve with your favourite beverage and enjoy!

Lead image: ALLEKO via Getty images.

Blueberry & White Chocolate Fudge

This is the perfect sweet treat for you to make from the comfort of your own home. Blueberry and white chocolate is the perfect combination for a truly gourmet fudge!

Ingredients

  • 1 punnet blueberries
  • 2 tsp cornstarch
  • 1 tbsp lemon juice
  • Tin of sweetened condensed milk
  • 600g white chocolate
  • 50g butter, cubed
  • 1 tsp vanilla extract
  • Pinch kosher salt

Method

  1. Add the blueberries, cornstarch, and lemon juice to a saucepan, and cook over a medium heat. Bring the mixture to a simmer, stirring frequently. Mash the blueberries slightly and continue cooking and stirring until the mixture has thickened; this should take roughly 10-12 minutes.
  2. Remove from the heat. Using a sieve, strain the blueberry mixture into a bowl. Separate roughly 3-4 tablespoons of the mixture into a separate bowl to use for decoration.
  3. Grease a rectangular baking dish with butter, and then line it with greaseproof paper.
  4. In a separate saucepan, combine the sweetened condensed milk and white chocolate. Cook over a medium heat, stirring continuously for about 8-10 minutes until the chocolate has melted and the mixture is smooth.
  5. Add the vanilla extract, butter, and kosher salt, then remove from the heat. Add all of the blueberry mixture to the fudge apart from the 3-4 tablespoons you’ve set to one side, and then only stir it once or twice so that it’s incorporated without being too mixed in. We should still have that white chocolate colour to the fudge. 
  6. Use a rubber spatula to transfer the fudge to the prepared tin. Drop small spoonfuls of the remaining blueberry mixture onto the top, using a toothpick to give it a swirled, marble effect.
  7. Place the fudge in the fridge to set; this should take between 2-3 hours. Once set, remove from the fridge and cut into squares. Enjoy!

Lead image: Alison Henley via Getty images.

Chestnut Mushroom, Parmesan, & Sage Butter Gnocchi

This simple dish is packed full of flavour, and is the perfect midweek meal if you’re after something tasty in a hurry.

Ingredients

  • 200g gnocchi
  • 200g chetsnut mushrooms, sliced
  • 2 tsps dried sage
  • 3 cloves garlic, crushed
  • Knob of butter for frying
  • Parmesan cheese, grated
  • Salt and pepper to season

Method

  1. Heat a frying pan on a medium heat. Add the knob of butter, and allow to melt for a few minutes. Add the crushed garlic and the sage, frying for a few minutes. Add the sliced mushrooms – you may need to add a little more butter if necessary to ensure they become crisp.
  2. While the mushrooms are cooking, prepare the gnocchi. Bring a saucepan of water to the boil and cook the gnocchi as per the packet instructions. Drain, and add them to the frying pan with the mushrooms. Cook until the gnocchi is beautifully golden, so as to give it more of a crunch.
  3. Plate up the gnocchi, and sprinkle the grated parmesan to garnish. Serve immediately.

Lead image: zi3000 on Getty images.

Passionfruit & Pineapple Bundt Cake

These classic flavours are sure to wow guests who pop over for a cuppa. Why not treat yourself to a cheeky slice for elevenses? 

Ingredients

For the sponge

  • 350g self-raising flour, plus 1 tbsp
  • 250g unsalted butter
  • 100ml whole milk
  • 250g caster sugar
  • 1 small, ripe pineapple, or 300g tinned pineapple
  • Seeds and juice of 2 passionfruits
  • 4 large eggs at room temperature
  • 1 tsp vanilla extract

For the icing

  • 100g icing sugar
  • Seeds and juice of 1 passionfruit
  • 2-3 tsp whole milk

Method

  1. Preheat the oven to 180°C/160°C fan/gas 4. If you opted for fresh pineapple, prepare the pineapple. Top and tail the fruit, and then use a sharp knife to cut the skin away. Slice the flesh into roughly eight wedges, and remove the core from each wedge. Cut the pineapple into smaller chunks, roughly the size of a £1 coin, and then roast them on a baking tray for roughly 20 mins or until they are drier and golden. Leave to one side to cool.
  2. Prepare the bundt tin; rub 1 tbsp of the butter around the inside of a 25cm bundt tin, and sprinkle in 1 tbsp of the flour. Turn the pan on its side and roll it, gently tapping to move the flour around and coat the butter. Tap out any excess.
  3. In a bowl, mix the milk and the passionfruit together, then set to one side for a few minutes; the acidity of the juice will sour the milk a little. Using a stand mixer or electric beaters, beat together the remaining butter and sugar in a bowl until light and fluffy. Add the milk and passionfruit mixture, flour, eggs, vanilla extract, and a ¼ tsp of salt. Mix until creamy and smooth, and then fold in the pineapple pieces. Spoon the mixture into the prepared tin and level the top.
  4. Bake the bundt cake for roughly 50-55 mins or until risen, golden, and a knife or skewer comes out clean from the deepest part of the cake. Remove from the oven and place on a cooling rack, letting the cake rest in the tin until barely warm.
  5. Prepare the glaze. Sift the icing sugar into a bowl, then make a well in the middle. Slowly mix the passionfruit and milk in the well to make a smooth glaze. Turn the cake out onto a plate, and brush the glaze over the top. Leave to cool and set.

Lead image: ehaurylik via Getty Images.

Passionfruit & Pineapple Bundt Cake

These classic flavours are sure to wow guests who pop over for a cuppa. Why not treat yourself to a cheeky slice for elevenses? 

Ingredients

For the sponge

  • 350g self-raising flour, plus 1 tbsp
  • 250g unsalted butter
  • 100ml whole milk
  • 250g caster sugar
  • 1 small, ripe pineapple, or 300g tinned pineapple
  • Seeds and juice of 2 passionfruits
  • 4 large eggs at room temperature
  • 1 tsp vanilla extract

For the icing

  • 100g icing sugar
  • Seeds and juice of 1 passionfruit
  • 2-3 tsp whole milk

Method

  1. Preheat the oven to 180°C/160°C fan/gas 4. If you opted for fresh pineapple, prepare the pineapple. Top and tail the fruit, and then use a sharp knife to cut the skin away. Slice the flesh into roughly eight wedges, and remove the core from each wedge. Cut the pineapple into smaller chunks, roughly the size of a £1 coin, and then roast them on a baking tray for roughly 20 mins or until they are drier and golden. Leave to one side to cool.
  2. Prepare the bundt tin; rub 1 tbsp of the butter around the inside of a 25cm bundt tin, and sprinkle in 1 tbsp of the flour. Turn the pan on its side and roll it, gently tapping to move the flour around and coat the butter. Tap out any excess.
  3. In a bowl, mix the milk and the passionfruit together, then set to one side for a few minutes; the acidity of the juice will sour the milk a little. Using a stand mixer or electric beaters, beat together the remaining butter and sugar in a bowl until light and fluffy. Add the milk and passionfruit mixture, flour, eggs, vanilla extract, and a ¼ tsp of salt. Mix until creamy and smooth, and then fold in the pineapple pieces. Spoon the mixture into the prepared tin and level the top.
  4. Bake the bundt cake for roughly 50-55 mins or until risen, golden, and a knife or skewer comes out clean from the deepest part of the cake. Remove from the oven and place on a cooling rack, letting the cake rest in the tin until barely warm.
  5. Prepare the glaze. Sift the icing sugar into a bowl, then make a well in the middle. Slowly mix the passionfruit and milk in the well to make a smooth glaze. Turn the cake out onto a plate, and brush the glaze over the top. Leave to cool and set.

Lead image: ehaurylik via Getty Images.

Chorizo & Mozzarella Gnocchi Bake

A simple and tasty meal to make in a pinch, this chorizo and mozzarella gnocchi bake is comfort food at its best.

Ingredients

  • 120g chorizo, chopped
  • 1 onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 x 400g tinned tomatoes
  • 1 tsp caster sugar
  • 125g mozzarella ball, chopped into chunks
  • 600g gnocchi
  • Small bunch of basil, roughly chopped
  • Salad to serve

Method

  1. Fry the onion and garlic in the oil a non-stick frying pan over medium heat. Cook for roughly 10 minutes or until soft, then add the chopped chorizo and fry for a further 2 minutes. Add in the chopped tinned tomatoes, and add the sugar. Stir to combine all the ingredients, and then bring to a simmer. Add the gnocchi, and cook for 8 minutes or until soft, stirring often. Turn the grill on full heat.
  2. Add three-quarters of the chopped mozzarella to the gnocchi, as well as the majority of the basil. Transfer the gnocchi into a cast-iron casserole dish, or divide equally between 6 ovenproof ramekins. Add the remaining mozzarella to the top of the gnocchi, and then grill for 3 minutes, or until the cheese is golden and melted. Remove from the heat, scatter the remaining basil over the top, and serve immediately with the salad.

Lead image: tagphoto via Getty images.

Chorizo & Mozzarella Gnocchi Bake

A simple and tasty meal to make in a pinch, this chorizo and mozzarella gnocchi bake is comfort food at its best.

Ingredients

  • 120g chorizo, chopped
  • 1 onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 x 400g tinned tomatoes
  • 1 tsp caster sugar
  • 125g mozzarella ball, chopped into chunks
  • 600g gnocchi
  • Small bunch of basil, roughly chopped
  • Salad to serve

Method

  1. Fry the onion and garlic in the oil a non-stick frying pan over medium heat. Cook for roughly 10 minutes or until soft, then add the chopped chorizo and fry for a further 2 minutes. Add in the chopped tinned tomatoes, and add the sugar. Stir to combine all the ingredients, and then bring to a simmer. Add the gnocchi, and cook for 8 minutes or until soft, stirring often. Turn the grill on full heat.
  2. Add three-quarters of the chopped mozzarella to the gnocchi, as well as the majority of the basil. Transfer the gnocchi into a cast-iron casserole dish, or divide equally between 6 ovenproof ramekins. Add the remaining mozzarella to the top of the gnocchi, and then grill for 3 minutes, or until the cheese is golden and melted. Remove from the heat, scatter the remaining basil over the top, and serve immediately with the salad.

Lead image: tagphoto via Getty images.

Spicy Korean Chicken Wings

Step up your appetiser game and hit all the flavour notes with this delicious recipe. Korean chicken wings are easy to make and really are “finger licking good”!

Ingredients

  • 500g Chicken wings
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 50g cornflour

For the sauce

  • 3 chopped garlic cloves
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar (or water)
  • 3 tbsp brown sugar
  • 2 tbsp gochujang (Korean chilli paste- can use sriracha instead)
  • 2 tbsp sesame oil

Method

  1. Preheat the oven to 200C/400F. In a large bowl mix the chicken wings with salt, black pepper and cornflour. place the wings on a tray lined with baking sheet and gently brush with oil.
  2. Bake for 30 minutes until wings are golden-brown.
  3. Whilst the chicken wings are cooking – get started on the sauce. In a bowl whisk together all the ingredients.
  4. Pour the mixture into a saucepan and bring to a simmer over medium heat. Stir frequently and wait for the sauce to thicken to a ketchup like consistency.
  5. Toss the wings in the sauce and garnish with sesame seeds, and chopped spring onions. Enjoy!

Lead image: fortyforks via Getty images.

Spaghetti & Meatballs

This classic comfort food is a great way to get the whole family involved in cooking, as it’s not overly complicated, yet still delicious. Try this fun, wholesome recipe for dinner this week!

Ingredients

For the Meatballs

  • 500g minced pork
  • 1 large egg
  • 1 onion
  • 1 tsp dried oregano
  • 3 tbsp breadcrumbs
  • 2 cloves of garlic
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 2 tbsp olive oil
  • 1 onion
  • 3 cloves of garlic
  • 3 X 400g chopped tomatoes
  • 1 pinch of sugar
  • salt & Pepper
  • handful basil leaves
  • Spaghetti
  • Parmesan cheese

Method

  1. For the meatballs – mix all the ingredients (except the olive oil) in a large bowl. Then using your hands, gently roll the mixture into small golf-ball-size balls and place on a tray.
  2. Heat 2 tbsp of olive oil in a frying pan, then fry the meatballs until brown. Set aside the meat balls onto a plate with paper towels, so we can get rid of all the excess fat.
  3. For the sauce – Heat the olive oil in a large pan, add the onions and garlic, fry for a few seconds. Add the chopped tomatoes and cook over medium-high heat. As the sauce starts to thicken, season with salt & pepper and a pinch of sugar.
  4. Once the sauce is ready, tip in the meatballs. Making sure they’re covered with the sauce, let it simmer on low heat for 15 minutes.
  5. Whilst the meatballs are cooking, cook your spaghetti.
  6. When ready, double check the seasoning of the meatballs and sauce, add the basil leaves, and serve with Parmesan. Enjoy!

5 Minute Chocolate Mug Cake

Need a quick chocolate fix? Forgot to grab dessert at the store? Want to do a fun activity with the kids? Whatever the reason – we’ve got you covered. Microwave mug cakes are truly underrated, they’re quick, easy and tasty. What’s not to love? Try this simple chocolate mug cake to satisfy your cravings!

Ingredients

  • 2 tbsp of vegetable oil
  • 3tbsp milk
  • 1 egg
  • 2 tbsp granulated sugar
  • 4 tbsp plain flour
  • 1/4 tsp baking powder
  • 2 tbsp cocoa powder
  • Pinch of salt

Method

  1. Mix all the dry ingredients together in a bowl
  2. In a separate bowl whisk the milk, egg, and vegetable oil together. Slowly add the dry ingredients and whisk until batter is clump free.
  3. Pour the batter about half way into a mug (make sure it’s microwave safe!).
  4. Add a dollop of chocolate spread into the middle
  5. Microwave mug cake for about 2 minutes. Top with some whipped cream and raspberries. Enjoy!

To change up the flavour of your mug cake, try swapping the chocolate spread for peanut butter or Nutella!

Lead image: VeselovaElena via Getty Images.

5 Minute Chocolate Mug Cake

Need a quick chocolate fix? Forgot to grab dessert at the store? Want to do a fun activity with the kids? Whatever the reason – we’ve got you covered. Microwave mug cakes are truly underrated, they’re quick, easy and tasty. What’s not to love? Try this simple chocolate mug cake to satisfy your cravings!

Ingredients

  • 2 tbsp of vegetable oil
  • 3tbsp milk
  • 1 egg
  • 2 tbsp granulated sugar
  • 4 tbsp plain flour
  • 1/4 tsp baking powder
  • 2 tbsp cocoa powder
  • Pinch of salt

Method

  1. Mix all the dry ingredients together in a bowl
  2. In a separate bowl whisk the milk, egg, and vegetable oil together. Slowly add the dry ingredients and whisk until batter is clump free.
  3. Pour the batter about half way into a mug (make sure it’s microwave safe!).
  4. Add a dollop of chocolate spread into the middle
  5. Microwave mug cake for about 2 minutes. Top with some whipped cream and raspberries. Enjoy!

To change up the flavour of your mug cake, try swapping the chocolate spread for peanut butter or Nutella!

Lead image: VeselovaElena via Getty Images.

Spicy Chicken Fajitas

Fajitas are the ultimate dish when it comes to Mexican food. Treat your family to this simple, but fun meal. Try topping it with homemade guacamole or salsa to make it extra delicious!

Ingredients

  • 2 Large Chicken Breasts, sliced into strips
  • 1 large onion
  • 1 Bell pepper
  • 1tbsp Paprika
  • 1 tbsp cumin
  • 2tbsp Chilli Powder (less if you want mild)
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 lime, juiced
  • Salt & Pepper
  • 1 jalapeno
  • coriander, handful

Method

  1. In a large bowl, mix the the chicken with cumin, chilli powder, lime juice, 2 tbsp olive oil and salt & pepper. Pop it into the fridge and let it marinate for 30 minutes.
  2. Heat your skillet with a tbsp of olive oil over medium heat.
  3. Once ready, add the chicken and cook for 10 minutes until it’s golden brown. Transfer chicken to a bowl.
  4. Saute bell peppers, onion and garlic, cook until soft. Add chicken and stir gently.
  5. Chop the jalapeno and coriander, add to garnish. Serve with warm tortillas and enjoy!

Lead image: rez-art via Getty Images.

5 Recipes to Try This Pancake Day

One of our favourite foodie days has finally arrived – it’s Pancake Day! If, like us, you’re a pancake lover, or ‘fan-cake’ if you will, then try some of these recipes for a guaranteed flipping great Shrove Tuesday.

American Blueberry Pancakes

These classic USA style pancakes are light, fluffy and fruity. Stack them high and drizzle with maple syrup and extra blueberries!

Image source: nata_vkusidey via Getty Images.

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • 1 small knob of butter
  • 150g blueberries
  • Maple syrup, to serve

Method

  1. Grab a bowl and mix together the flour and baking powder with a pinch of salt. In a separate bowl, beat together the milk and egg, then make a well in the centre of your dry ingredients and gradually pour in your wet ingredients whilst mixing until you have a smooth batter. Finally, beat in the knob of butter and the blueberries.
  2. In a large, non-stick frying pan, melt a small amount of butter and drop a large tablespoon of your pancake batter into the pan, about 7.5cm across. You should be able to fit 3 or 4 pancakes into the pan in one go.
  3. Cook for around 3 minutes, until bubbles have started to appear on the surface, then flip each pancake and cook for another 3 minutes until golden. Remove from the pan, cover with kitchen paper, and continue until you have used all the batter.
  4. Serve drizzled with maple syrup and scattered with more fresh blueberries.

Gluten Free Banana Pancakes

A gluten free diet doesn’t mean that you have to miss out on the Pancake Day fun! Try these delicious banana pancakes topped with fresh fruit.

Image source: Janna Danilova via Getty Images.

Ingredients

  • 1 large banana
  • 2 eggs, beaten
  • 1/2 tsp gluten free baking powder
  • 1 tsp vanilla extract
  • 1 tsp sunflower oil
  • Handful of mixed fresh fruit, to serve

Method

  1. Using a fork, mash the banana in a bowl until it resembles a thick paste, then stir in the beaten eggs along with the baking powder and the vanilla extract.
  2. Place a large, non-stick frying pan over a medium heat and brush with the sunflower oil.
  3. Spoon two pancakes into the pan (using about half the batter), and cook for 1-2 minutes on each side, then slide onto a plate. Repeat the process with the remaining batter.
  4. Top with fresh fruit and tuck in!

Chocolate Pancakes

These are a little more indulgent, but it is Pancake Day afterall! Topped with mini marshmallows, these are a guaranteed hit with the kids.

Image source: tbralnina via Getty Images.

Ingredients

  • 225g self-raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 2 eggs
  • 400ml milk
  • 100g chocolate chips
  • 1 tbsp vegetable oil
  • 50g unsalted butter, cut into cubes
  • Mini marshmallows, to serve

Method

  1. Tip the flour, cocoa powder, baking powder and sugar into the bowl of a stand mixer, along with a pinch of salt. Crack in the eggs and whisk until smooth, then gradually pour in the milk (continually whisking) until you have a smooth batter.
  2. Heat a little oil and butter together in a large, non-stick frying pan until they begin to sizzle then pour in 2 tbsp of batter per pancake and fry until bubbles begin to appear on the surface. Flip, then cook for a further two minutes then transfer to a low-temperature oven to keep warm. Repeat until you have used all the batter.
  3. Serve with the mini marshmallows and anything else you feel like adding on top!

Peanut Butter Pancakes

These pancakes with a sweet, crunchy peanut butter sauce are a delicious way to sneak some extra protein into your Pancake Day festivities – perfect if you’re a bit of a gym bunny!

Image source: vaaseenaa via Getty Images.

Ingredients

  • 250g crunchy peanut butter
  • 50g unsalted butter, cubed
  • 6 tbsp maple syrup
  • 300g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp golden caster sugar
  • 2 eggs
  • 350ml milk
  • Sunflower oil, for cooking

Method

  1. Pop the peanut butter, maple syrup and butter in a microwave-proof bowl and heat for 2 minutes in 30 second bursts, stirring inbetween. Leave to one side to cool slightly.
  2. Mix together the flour, baking powder and sugar in a bowl along with a pinch of salt, then crack in the eggs and whisk until smooth. Gradually pour in the milk, still whisking, then mix in 3/4 of the peanut butter sauce.
  3. Take a large, non-stick frying pan and heat a splash of the oil together with some butter until foaming. Allowing for 2 tbsp of batter per pancake, pour some batter into the pan and cook until bubbles begin to appear on the surface. Flip, then cook for a further two minutes before transferring to a low oven to keep warm.
  4. Serve with the remaining peanut butter sauce and any other extras you like!

Matcha Pancakes

A huge culinary trend at the moment, matcha powder (made from ground green tea leaves) paired with spinach gives these savoury pancakes that vibrant green glow that will definitely brighten up your Pancake Day!

Image source: zefirchik06 via Getty Images.

Ingredients

  • 2 tsp matcha powder
  • 60g spinach
  • 100ml milk
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 25g butter, melted
  • 4 tbsp natural yoghurt

Method

  1. Grab a blender and pop in the matcha powder, spinach and milk. Whizz into a smooth mixture, then pour into a large bowl with the rest of the pancake ingredients and whisk until any large lumps have gone.
  2. Melt a small knob of butter in a large, non-stick frying pan then drop in 2 tbsp of pancake mix for each pancake. Cooks for 2-3 minutes on each side (you’ll see when they’re ready to flip as bubbles start to form on the surface).
  3. Serve topped with the natural yoghurt and your choice of fruit topping.

Lead image: belchonock via Getty Images.

Poached Eggs on Avocado & Feta Toast

A modern classic, this avocado toast recipe is the perfect addition to any Sunday brunch.

Ingredients

  • 2 tbsp white wine vinegar
  • 2 eggs
  • 1 avocado
  • 50g feta
  • 1 tsp chilli flakes
  • 1/2 lemon, juice only
  • 2 slices of sourdough bread

Method

  1. Bring a large saucepan to the boil, then pour in the vinegar and reduce the heat to a simmer. Using a spoon, swirl the water to create a spiraling whirlpool the crack in both the eggs and cook for 2.5 minutes.
  2. Whilst your eggs are cooking, mash together the avocado, feta, chilli flakes and lemon juice in a small bowl and season well. Pop the bread in a toaster.
  3. Spread the avocado mixture over the toast, then pop a poached egg on top of each slice.

Lead image: robynmac via Getty Images.

Poached Eggs on Avocado & Feta Toast

A modern classic, this avocado toast recipe is the perfect addition to any Sunday brunch.

Ingredients

  • 2 tbsp white wine vinegar
  • 2 eggs
  • 1 avocado
  • 50g feta
  • 1 tsp chilli flakes
  • 1/2 lemon, juice only
  • 2 slices of sourdough bread

Method

  1. Bring a large saucepan to the boil, then pour in the vinegar and reduce the heat to a simmer. Using a spoon, swirl the water to create a spiraling whirlpool the crack in both the eggs and cook for 2.5 minutes.
  2. Whilst your eggs are cooking, mash together the avocado, feta, chilli flakes and lemon juice in a small bowl and season well. Pop the bread in a toaster.
  3. Spread the avocado mixture over the toast, then pop a poached egg on top of each slice.

Lead image: robynmac via Getty Images.

Leah’s Flammenkuchen

This classic German dish will soon become your new favourite midweek meal, or even wow your guests at parties with its smoky flavours. Traditionally served as large pizzas and cooked on a wood smoke fire, this easy alternative is perfect for you to make from the comfort of your own home. The word “flammenkuchen” literally translates as “flame cake”.

Ingredients

For the topping

  • 3 onions, diced
  • 600g roughly sliced smoked bacon
  • Splash of oil (for frying)
  • 600ml creme fraiche

For the dough

  • 250g plain flour
  • 2 tbsp olive oil
  • Pinch of salt
  • Pinch of pepper
  • 150ml water

Method

  1. Preheat your main oven to 220°C / 180°C / gas mark 7. Heat a little oil in a frying pan, and then gradually brown the onions over a medium heat. Add the bacon and cook through. Remove the pan from the heat and set to one side.
  2. While the topping is cooking, prepare the dough. Add the flour, olive oil, salt, pepper, and water all together in a mixing bowl. Mix through until combined – you may need to add a little more water or flour depending on the consistency of the dough.
  3. Prepare two or three baking trays. Cover in baking paper ready for your flammenkuchen to be assembled.
  4. Lightly dust a kitchen surface with flour. Take a small section of your dough and place on the floured surface; add with another dusting of flour, then roll out flat with a rolling pin until the dough is roughly a few millimetres thick. Make sure to use plenty of flour to prevent the dough sticking to the rolling pin. Use a biscuit cutter to make circles, then place them on your prepared trays. Repeat until all the dough has been used.
  5. Using a tablespoon, spoon a little of the creme fraiche onto each circle of dough. Use the spoon to spread it until the majority circle has been covered. Next, use the same tablespoon to spoon on a little of the bacon and onion mixture. Use until all the flammenkuchen are covered.
  6. Place your flammenkuchen in the preheated oven for 20 minutes. You’ll know they’re cooked when the creme fraiche starts to go golden brown. Leave to cool for a minute or two, and then serve immediately.

Lead image: juefraphoto on Getty images.

Leah’s Flammenkuchen

This classic German dish will soon become your new favourite midweek meal, or even wow your guests at parties with its smoky flavours. Traditionally served as large pizzas and cooked on a wood smoke fire, this easy alternative is perfect for you to make from the comfort of your own home. The word “flammenkuchen” literally translates as “flame cake”.

Ingredients

For the topping

  • 3 onions, diced
  • 600g roughly sliced smoked bacon
  • Splash of oil (for frying)
  • 600ml creme fraiche

For the dough

  • 250g plain flour
  • 2 tbsp olive oil
  • Pinch of salt
  • Pinch of pepper
  • 150ml water

Method

  1. Preheat your main oven to 220°C / 180°C / gas mark 7. Heat a little oil in a frying pan, and then gradually brown the onions over a medium heat. Add the bacon and cook through. Remove the pan from the heat and set to one side.
  2. While the topping is cooking, prepare the dough. Add the flour, olive oil, salt, pepper, and water all together in a mixing bowl. Mix through until combined – you may need to add a little more water or flour depending on the consistency of the dough.
  3. Prepare two or three baking trays. Cover in baking paper ready for your flammenkuchen to be assembled.
  4. Lightly dust a kitchen surface with flour. Take a small section of your dough and place on the floured surface; add with another dusting of flour, then roll out flat with a rolling pin until the dough is roughly a few millimetres thick. Make sure to use plenty of flour to prevent the dough sticking to the rolling pin. Use a biscuit cutter to make circles, then place them on your prepared trays. Repeat until all the dough has been used.
  5. Using a tablespoon, spoon a little of the creme fraiche onto each circle of dough. Use the spoon to spread it until the majority circle has been covered. Next, use the same tablespoon to spoon on a little of the bacon and onion mixture. Use until all the flammenkuchen are covered.
  6. Place your flammenkuchen in the preheated oven for 20 minutes. You’ll know they’re cooked when the creme fraiche starts to go golden brown. Leave to cool for a minute or two, and then serve immediately.

Lead image: juefraphoto on Getty images.

Strawberry genoise cake

Notoriously tricky to make, a genoise sponge is a lighter alternative to a traditional sponge. This strawberry based recipe is a wonderful way to capture the taste of summer!

Ingredients

For the genoise:

  • 3 large eggs
  • 95g caster sugar
  • 20g butter
  • 95g plain flour
  • Pinch of salt

For the compote:

  • 400g strawberries, roughly quartered
  • 4 tbsp sugar
  • 2 tbsp lemon juice
  • A few drops of balsamic vinegar

For the topping:

  • 600ml double cream
  • 400g strawberries, sliced

Method

  1. Preheat your oven to 180°C / 160°C / gas mark 4. Line and grease a cake tin ready for your genoise. Melt the butter in a saucepan on medium heat, and then set to one side to cool slightly while to prepare the sponge.
  2. Heat a little water in another saucepan to use for your bain-marie. Remember not to let the water touch the bottom of the bowl, or let any moisture get in with your eggs and sugar mixture. Next, put the eggs and sugar together in a glass bowl, and place it on top of the gently simmering saucepan. Make sure to whisk it constantly on the heat, otherwise you’ll have sweetened scrambled eggs rather than a tasty genoise. Keep mixing until the mixture is warm to the touch, and then remove from the heat and continue whisking with a stand mixer until it reaches the ribbon stage.
  3. In a separate bowl, combine the flour and salt, then sieve half of this over the whisked eggs and sugar. Use a rubber spatula to mix it in – very gently so as to retain all of the air you’ve worked hard to whisk into the batter – stir in a figure of 8 motion, making sure to scrape the bottom of the bowl until it’s well combined. Don’t overwork the batter or you’ll lose all that precious air. Once combined, sieve over the remaining flour and mix it in just as gently.
  4. Next you’ll want to add the melted butter. Drizzle this around the edge of the bowl, and gently stir this in with your rubber spatula.
  5. Carefully pour the batter into the prepared tin, as close to the tin as possible so as to not lose any air, and cook in the oven for 25 minutes, or until the sponge is golden and springy to the touch; it should be just beginning to come away from the sides. Leave the cake to fully cool in its tin.
  6. While the cake is cooking and then cooling, you can prepare the compote. Add the quartered strawberries, lemon juice, and sugar to a saucepan. Gently heat until the sugar dissolves, then bring the mixture to a simmer. Cover and cook for roughly 3 minutes, or until syrupy and dark red. Put to one side to cool, and add the balsamic vinegar.
  7. In a separate bowl, whisk the double cream until it holds its shape, then set to one side.
  8. Once the genoise is cooled, remove from the tin and slice in half. On the bottom layer, add half the compote, half the cream, and half the remaining strawberries. Add the top layer of genoise, then repeat with the remaining compote, cream, and strawberries.

Lead image: istetiana via Getty images.

Strawberry panna cotta

Ingredients

For the panna cotta

  • 1 vanilla pod
  • 100g caster sugar
  • 200ml whole milk
  • 450ml double cream
  • 3 gelatine leaves

For the strawberries

  • 50g caster sugar
  • 400g strawberries
  • 1½ tsp cornflour

Method

  1. Soften the gelatine leaves in a small bowl of cold water – this should take about 5 minutes. While you’re waiting for them to soften, prepare the other ingredients. Pour the sugar, milk, and cream into a saucepan. Split the vanilla pod and scrape out the seeds before adding both of these to the mixture. Gently heat until the mixture is hot, but not bubbling.
  2. Remove the gelatine leaves from the water, and squeeze out any excess liquid. Add them one at a time to the cream mixture, and stir until they’re dissolved. Remove from the heat and leave to stand for between 20-30 minutes until cooled. The vanilla pods should be suspended by liquid at this point. Using a sieve, strain the mixture into 6 prepared serving glasses, and then put these in the fridge to chill for at least 3 hours.
  3. To prepare the strawberry compote, add the strawberries, sugar, and cornflour to a saucepan and cook over a medium heat for roughly 4-5 minutes, or until the strawberries start to soften and the released juices start to thicken. Put to one side to cool. Once the compote has completely cooled, divide it between the set panna cottas as a topping. Chill the panna cottas until ready to serve. Add a sprig of mint for decoration just before serving.

Lead image: Anna_Shepulova on Getty images.

Chilli Pork Spare Ribs

Skip the takeaway this weekend, and make this Chinese favourite at home instead.

Ingredients

  • 600ml groundnut oil
  • 1kg pork spare ribs, separated into individual ribs

For the sauce:

  • 850ml chicken stock
  • 2 tbsp chill bean sauce
  • 1 tbsp granulated sugar
  • 75ml rice wine
  • 1.5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 garlic cloves, finely sliced
  • 2 spring onions, finely sliced
  • 3 tbsp hoisin sauce
  • 2 tbsp cornflour, slaked with 3 tbsp water

Method

  1. Grab a large wok and heat the oil until it reaches deep frying temperature. Gently lower in the spare ribs and fry in batches until brown and crisp, then transfer to kitchen paper to drain.
  2. Combine all the sauce ingredients in a saucepan and bring to the boil. Pop in the cooked ribs, cover the pan and simmer for around one hour until tender. Drain off the sauce and remove any remaining fat.
  3. Heat your oven to 180°C / 160°C fan / Gas Mark 4. Place the ribs on a rack over a roasting tray and bake for 15-20 minutes until brown, basting with the braising sauce every 5 minutes.
  4. Remove from the oven, place on a warm plate and serve immediately.

Lead image: Tatiana Volgutova via Getty images.

Chilli Pork Spare Ribs

Skip the takeaway this weekend, and make this Chinese favourite at home instead.

Ingredients

  • 600ml groundnut oil
  • 1kg pork spare ribs, separated into individual ribs

For the sauce:

  • 850ml chicken stock
  • 2 tbsp chill bean sauce
  • 1 tbsp granulated sugar
  • 75ml rice wine
  • 1.5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 garlic cloves, finely sliced
  • 2 spring onions, finely sliced
  • 3 tbsp hoisin sauce
  • 2 tbsp cornflour, slaked with 3 tbsp water

Method

  1. Grab a large wok and heat the oil until it reaches deep frying temperature. Gently lower in the spare ribs and fry in batches until brown and crisp, then transfer to kitchen paper to drain.
  2. Combine all the sauce ingredients in a saucepan and bring to the boil. Pop in the cooked ribs, cover the pan and simmer for around one hour until tender. Drain off the sauce and remove any remaining fat.
  3. Heat your oven to 180°C / 160°C fan / Gas Mark 4. Place the ribs on a rack over a roasting tray and bake for 15-20 minutes until brown, basting with the braising sauce every 5 minutes.
  4. Remove from the oven, place on a warm plate and serve immediately.

Lead image: Tatiana Volgutova via Getty images.

Pink Velvet Cupcakes

The classic flavour combination of raspberry and dark chocolate makes these delicious little cupcakes the perfect sweet treat for your Valentine this February 14th.

Ingredients

For the cupcakes

  • 140g flour
  • 140g caster sugar
  • 30g dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 115ml buttermilk
  • 115ml vegetable oil
  • 3/4 tsp vanilla extract
  • 115ml boiling water

For the icing

  • 115g butter
  • 115g vegetable shortening
  • 560g icing sugar
  • 4 tbsp raspberry puree

Method

  1. Preheat your oven to 150°C / 130°C Fan / Gas Mark 2, and line a muffin tin with paper cake cases.
  2. Tip all of the dry ingredients into the bowl of a stand mixer and gently whisk together. Add in the egg, buttermilk and vegetable oil and mix to combine.
  3. Add the vanilla extract to the boiling water, then tip into the cake batter and give it a final mix.
  4. Divide the cake mix between the cake cases and bake in the oven for about 20 minutes until a clean skewer comes out.
  5. Once baked, remove from the oven and allow to cool in the tin before transferring to a wire rack to finish cooling.
  6. To make the icing, add the butter and shortening to your stand mixer bowl and beat until smooth. Slowly and gradually add in half of the icing sugar and continue beating until you have a smooth consistency.
  7. Pour in the raspberry puree and beat with the remaining icing sugar.
  8. Ice the cupcakes and decorate as you best see fit.

Lead image: wmaster890 via Getty images.

Pink Velvet Cupcakes

The classic flavour combination of raspberry and dark chocolate makes these delicious little cupcakes the perfect sweet treat for your Valentine this February 14th.

Ingredients

For the cupcakes

  • 140g flour
  • 140g caster sugar
  • 30g dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 115ml buttermilk
  • 115ml vegetable oil
  • 3/4 tsp vanilla extract
  • 115ml boiling water

For the icing

  • 115g butter
  • 115g vegetable shortening
  • 560g icing sugar
  • 4 tbsp raspberry puree

Method

  1. Preheat your oven to 150°C / 130°C Fan / Gas Mark 2, and line a muffin tin with paper cake cases.
  2. Tip all of the dry ingredients into the bowl of a stand mixer and gently whisk together. Add in the egg, buttermilk and vegetable oil and mix to combine.
  3. Add the vanilla extract to the boiling water, then tip into the cake batter and give it a final mix.
  4. Divide the cake mix between the cake cases and bake in the oven for about 20 minutes until a clean skewer comes out.
  5. Once baked, remove from the oven and allow to cool in the tin before transferring to a wire rack to finish cooling.
  6. To make the icing, add the butter and shortening to your stand mixer bowl and beat until smooth. Slowly and gradually add in half of the icing sugar and continue beating until you have a smooth consistency.
  7. Pour in the raspberry puree and beat with the remaining icing sugar.
  8. Ice the cupcakes and decorate as you best see fit.

Lead image: wmaster890 via Getty images.

Prawn & Avocado Fajitas

Treat yourself to a taste of Mexico with these fajitas. Combining lime, garlic, chilli and coriander they are guaranteed to take your taste buds on a Latin-American flavour explosion!

Ingredients

  • 2 limes, juice only
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, crushed
  • Small bunch of coriander, chopped
  • 225g large, raw prawns
  • 1 avocado
  • 1 tbsp sour cream
  • 1 tbsp olive oil
  • 1 red pepper, deseeded and sliced
  • 4 flour tortillas

Method

  1. Take a small bowl and mix together half of the lime juice, half the chilli, half the garlic and half the coriander. Add the prawns, and mix to coat, then set to one side to marinate.
  2. Roughly chop the avocado, then pop in a food processor with the remaining lime, chilli, garlic and the sour cream. Season well, then pulse until smooth, before adding in the remaining coriander.
  3. Grab a large frying pan and cook the pepper in the oil for a couple of minutes until it starts to soften. Chuck in the prawns and fry, in a single layer, for a couple of minutes of each side and cooked pink through.
  4. Serve in the tortilla wraps along with any salad and extra toppings you choose, alongside the avocado cream.

Lead image: Foxys_forest_manufacture via Getty images.

Prawn & Avocado Fajitas

Treat yourself to a taste of Mexico with these fajitas. Combining lime, garlic, chilli and coriander they are guaranteed to take your taste buds on a Latin-American flavour explosion!

Ingredients

  • 2 limes, juice only
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, crushed
  • Small bunch of coriander, chopped
  • 225g large, raw prawns
  • 1 avocado
  • 1 tbsp sour cream
  • 1 tbsp olive oil
  • 1 red pepper, deseeded and sliced
  • 4 flour tortillas

Method

  1. Take a small bowl and mix together half of the lime juice, half the chilli, half the garlic and half the coriander. Add the prawns, and mix to coat, then set to one side to marinate.
  2. Roughly chop the avocado, then pop in a food processor with the remaining lime, chilli, garlic and the sour cream. Season well, then pulse until smooth, before adding in the remaining coriander.
  3. Grab a large frying pan and cook the pepper in the oil for a couple of minutes until it starts to soften. Chuck in the prawns and fry, in a single layer, for a couple of minutes of each side and cooked pink through.
  4. Serve in the tortilla wraps along with any salad and extra toppings you choose, alongside the avocado cream.

Lead image: Foxys_forest_manufacture via Getty images.

Harissa Chicken Traybake

With a spicy kick from harissa paste, this chicken traybake is super simple to make, but lacks nothing in the flavour department! Perfect for an easy midweek meal that all the family will love.

Ingredients

  • 3 tbsp harissa paste
  • 250g natural yoghurt
  • 2 tbsp olive oil
  • 4 chicken breasts
  • 1 butternut squash, peeled, deseeded and cut into wedges
  • 2 red onions, cut into wedges

Method

  1. Begin by heating your oven to 200°C / 180°C Fan / Gas Mark 6. Take a small bowl and mix together 2 tbsp of the harissa paste with 3 tbsp of the yoghurt.
  2. Slash the chicken breasts then rub this mixture all over them. Set to one side.
  3. Toss together the squash and onions with the remaining harissa paste, mixed with 2 tbsp of olive oil, season then tip into a roasting tin. Pop in the oven and roast for 10 minutes.
  4. Remove the veg from the oven, add the chicken, then return to the oven for a further 25 minutes until everything is cooked through.
  5. Serve with the remaining yoghurt and some rice or cous cous.

Lead image: Bartosz Luczak via Getty images.

Harissa Chicken Traybake

With a spicy kick from harissa paste, this chicken traybake is super simple to make, but lacks nothing in the flavour department! Perfect for an easy midweek meal that all the family will love.

Ingredients

  • 3 tbsp harissa paste
  • 250g natural yoghurt
  • 2 tbsp olive oil
  • 4 chicken breasts
  • 1 butternut squash, peeled, deseeded and cut into wedges
  • 2 red onions, cut into wedges

Method

  1. Begin by heating your oven to 200°C / 180°C Fan / Gas Mark 6. Take a small bowl and mix together 2 tbsp of the harissa paste with 3 tbsp of the yoghurt.
  2. Slash the chicken breasts then rub this mixture all over them. Set to one side.
  3. Toss together the squash and onions with the remaining harissa paste, mixed with 2 tbsp of olive oil, season then tip into a roasting tin. Pop in the oven and roast for 10 minutes.
  4. Remove the veg from the oven, add the chicken, then return to the oven for a further 25 minutes until everything is cooked through.
  5. Serve with the remaining yoghurt and some rice or cous cous.

Lead image: Bartosz Luczak via Getty images.

Super Green Smoothie Bowl

Loaded with vitamins and minerals, this smoothie bowl is guaranteed brighten up your mornings and prepare you for the day ahead!

Ingredients

For the smoothie bowl:

  • 2 bananas
  • 1 avocado
  • 1 mango
  • 100g spinach
  • 250ml coconut milk
  • 1 tbsp peanut butter
  • 1 tbsp honey

For the seed mix:

  • 1 tbsp chia seed
  • 1 tbsp linseeds
  • 4 tbsp pumpkin seeds
  • 4 tbsp sunflower seeds
  • 4 tbsp coconut flakes
  • 4 tbsp flaked almonds
  • 1/4 tsp cinnamon
  • 2 tbsp honey

To serve:

  • 175g mixed fresh fruit of your choice

Method

  1. Slice the bananas then arrange over a baking tray lined with parchment, and freeze for 2 hours. This can be done in advance, in batches, and stored in the freezer for 3 months.
  2. Heat your oven to 180°C / 160°C Fan / Gas Mark 4, and line a baking tray with baking parchment. Combine the seeds, coconut and flaked almonds in a bowl, sprinkle over the cinnamon and drizzle in the honey. Toss everything together to arrange in a flat layer over the baking tray and bake for 10-15 minutes until lightly toasted. Set to one side and leave to cool.
  3. Grab a smoothie maker and chuck in the avocado, mango, spinach, milk, peanut butter, frozen bananas and honey, then blend to a thick consistency. Divide between two bowls and arrange the fruit on top. Scatter over a couple of tablespoons of the seed mix and tuck in!

Lead image: sveta_zarzamora via Getty images.

Super Green Smoothie Bowl

Loaded with vitamins and minerals, this smoothie bowl is guaranteed brighten up your mornings and prepare you for the day ahead!

Ingredients

For the smoothie bowl:

  • 2 bananas
  • 1 avocado
  • 1 mango
  • 100g spinach
  • 250ml coconut milk
  • 1 tbsp peanut butter
  • 1 tbsp honey

For the seed mix:

  • 1 tbsp chia seed
  • 1 tbsp linseeds
  • 4 tbsp pumpkin seeds
  • 4 tbsp sunflower seeds
  • 4 tbsp coconut flakes
  • 4 tbsp flaked almonds
  • 1/4 tsp cinnamon
  • 2 tbsp honey

To serve:

  • 175g mixed fresh fruit of your choice

Method

  1. Slice the bananas then arrange over a baking tray lined with parchment, and freeze for 2 hours. This can be done in advance, in batches, and stored in the freezer for 3 months.
  2. Heat your oven to 180°C / 160°C Fan / Gas Mark 4, and line a baking tray with baking parchment. Combine the seeds, coconut and flaked almonds in a bowl, sprinkle over the cinnamon and drizzle in the honey. Toss everything together to arrange in a flat layer over the baking tray and bake for 10-15 minutes until lightly toasted. Set to one side and leave to cool.
  3. Grab a smoothie maker and chuck in the avocado, mango, spinach, milk, peanut butter, frozen bananas and honey, then blend to a thick consistency. Divide between two bowls and arrange the fruit on top. Scatter over a couple of tablespoons of the seed mix and tuck in!

Lead image: sveta_zarzamora via Getty images.

Chocolate Hazelnut Cheesecake

Sometimes the stars align and grant us a special day such as World Nutella Day falling on hump day! If, like us, you’re taking part in this very special event then this chocolate hazelnut cheesecake is the perfect way to celebrate.

Ingredients

  • 140g unsalted butter
  • 300g digestive biscuits
  • 500g cream cheese
  • 85g icing sugar
  • 300ml double cream
  • 1 tsp vanilla extract
  • 5 Ferrero Rocher, chopped
  • 4 tbsp Nutella
  • 25g hazelnuts, chopped

Method

  1. Begin by melting the butter in a saucepan over a medium heat, then blitz the biscuits in a food processor. Pour the melted butter into the biscuit crumbs, then pulse until everything comes together. Tip into a springform cake tin and press firmly in to make the base. Pop in the fridge to set.
  2. Grab a bowl and beat together the cream cheese and icing sugar until soft. In a separate bowl, whisk together the cream and vanilla until you have soft peaks, then gently fold into the cream cheese.
  3. Stir through the chopped Ferrero Rocher, then spoon the mixture over the base and smooth out. Cover with cling film, return to the fridge and chill for at least 6 hours.
  4. Once the cheesecake has set, melt the Nutella over a low heat for about 3-4 minutes until it is runny. Allow to cool slightly, then pour over the top of the cheesecake and spread to the edges. Release from the tine and decorate with the chopped hazelnuts.

Lead image: Arx0nt via Getty images.

Chocolate Hazelnut Cheesecake

Sometimes the stars align and grant us a special day such as World Nutella Day falling on hump day! If, like us, you’re taking part in this very special event then this chocolate hazelnut cheesecake is the perfect way to celebrate.

Ingredients

  • 140g unsalted butter
  • 300g digestive biscuits
  • 500g cream cheese
  • 85g icing sugar
  • 300ml double cream
  • 1 tsp vanilla extract
  • 5 Ferrero Rocher, chopped
  • 4 tbsp Nutella
  • 25g hazelnuts, chopped

Method

  1. Begin by melting the butter in a saucepan over a medium heat, then blitz the biscuits in a food processor. Pour the melted butter into the biscuit crumbs, then pulse until everything comes together. Tip into a springform cake tin and press firmly in to make the base. Pop in the fridge to set.
  2. Grab a bowl and beat together the cream cheese and icing sugar until soft. In a separate bowl, whisk together the cream and vanilla until you have soft peaks, then gently fold into the cream cheese.
  3. Stir through the chopped Ferrero Rocher, then spoon the mixture over the base and smooth out. Cover with cling film, return to the fridge and chill for at least 6 hours.
  4. Once the cheesecake has set, melt the Nutella over a low heat for about 3-4 minutes until it is runny. Allow to cool slightly, then pour over the top of the cheesecake and spread to the edges. Release from the tine and decorate with the chopped hazelnuts.

Lead image: Arx0nt via Getty images.

Asparagus & Ham Puffs

These asparagus and ham puffs wrapped in cream-cheesed puff pastry make the perfect lunchtime snack, or can be served with a side salad for a lighter dinner.

Ingredients

  • 375g block of puff pastry
  • 150g cream cheese
  • 4 slices of smoked ham
  • 400g asparagus spears, trimmed
  • 1 egg
  • Sesame and poppy seeds for sprinkling

Method

  1. Start by preheating your oven to 200°C / 180°C / Gas Mark 6, then line a baking tray with some parchment. Roll the pastry out on a lightly floured surface until it measures around 30cm x 30cm, then cut into 4 squares.
  2. Spread a quarter of the cream cheese onto each square, leaving about 1cm of space around the edges. Take a slice of ham, and wrap around 4 or 5 asparagus spears, then lay this bundle on top the cream cheese. Season, then brush the edges with a little beaten egg.
  3. Loosely wrap the edges of the square so that they meet over the asparagus bundle, leaving the tops and bottoms of the asparagus exposed. Brush the top of the pastry with some more egg, sprinkle with the seeds, then place on the baking tray. Repeat with the three remaining squares.
  4. Bake for 20-25 minutes until the pastry is puffed up and golden, and the asparagus is tender.

Lead image: zi3000 via Getty images.

Asparagus & Ham Puffs

These asparagus and ham puffs wrapped in cream-cheesed puff pastry make the perfect lunchtime snack, or can be served with a side salad for a lighter dinner.

Ingredients

  • 375g block of puff pastry
  • 150g cream cheese
  • 4 slices of smoked ham
  • 400g asparagus spears, trimmed
  • 1 egg
  • Sesame and poppy seeds for sprinkling

Method

  1. Start by preheating your oven to 200°C / 180°C / Gas Mark 6, then line a baking tray with some parchment. Roll the pastry out on a lightly floured surface until it measures around 30cm x 30cm, then cut into 4 squares.
  2. Spread a quarter of the cream cheese onto each square, leaving about 1cm of space around the edges. Take a slice of ham, and wrap around 4 or 5 asparagus spears, then lay this bundle on top the cream cheese. Season, then brush the edges with a little beaten egg.
  3. Loosely wrap the edges of the square so that they meet over the asparagus bundle, leaving the tops and bottoms of the asparagus exposed. Brush the top of the pastry with some more egg, sprinkle with the seeds, then place on the baking tray. Repeat with the three remaining squares.
  4. Bake for 20-25 minutes until the pastry is puffed up and golden, and the asparagus is tender.

Lead image: zi3000 via Getty images.

Chocolate & Raspberry Torte

The perfect flavour partners of dark chocolate and raspberries combine to make this delicious torte a real showstopper.

Ingredients

For the cake:

  • 225g dark chocolate (at least 70% cocoa solids)
  • 175g unsalted butter, diced
  • 2 tsp vanilla extract
  • 1/4 tsp instant espresso powder
  • 100g toasted almonds
  • 2 tbsp plain flour
  • 1/2 tsp salt
  • 5 eggs
  • 140g golden caster sugar
  • 12 raspberries, plus more for decoration
  • 4 tbsp raspberry jam

For the glaze:

  • 140g dark chocolate, chopped
  • 100ml double cream

Method

  1. Begin by heating your oven to 160°C / 140°C Fan / Gas Mark 3, then line two 23cm cake tins with baking parchment.
  2. Break the chocolate into a bowl, add the butter and melt in the microwave in short bursts. Set to one side to cool, then stir in the vanilla extract and the espresso powder.
  3. Blitz the almonds in a food processor until they are finely ground, then mix in the flour and salt and transfer to a bowl. Beat the eggs using an electric whisk until they have double in volume, then add the sugar and whisk for another minute.
  4. Fold in the chocolate mixture until combined, and then sprinkle in half of the flour and fold in, followed by the other half. The mixture will be slightly runny, but this is normal so don’t be alarmed!
  5. Divide the mixture between the two cake tins and bake for around 15 minutes, until a skewer comes out with a few crumbs attached. The cakes should be slightly undercooked when removed from the oven. Cool them in their tins, then turn out onto a wire rack.
  6. Place one of the cake halves on a serving plate. Mash together the 12 fresh raspberries with the jam, then spread this over the base of the cake. Set the other cake on top.
  7. Now. make the glaze by bringing the cream to a boil in a saucepan. Pop the chocolate in a bow, then pour in the hot cream and mix together to melt. Leave for a few minutes until the chocolate has thickened slightly, then spread over the top and sides. Decorate with the remaining raspberries, then refrigerate for up to 24 hours. Remove from the fridge one hour before serving.

Lead image: wmaster890 via Getty images.

Chocolate & Raspberry Torte

The perfect flavour partners of dark chocolate and raspberries combine to make this delicious torte a real showstopper.

Ingredients

For the cake:

  • 225g dark chocolate (at least 70% cocoa solids)
  • 175g unsalted butter, diced
  • 2 tsp vanilla extract
  • 1/4 tsp instant espresso powder
  • 100g toasted almonds
  • 2 tbsp plain flour
  • 1/2 tsp salt
  • 5 eggs
  • 140g golden caster sugar
  • 12 raspberries, plus more for decoration
  • 4 tbsp raspberry jam

For the glaze:

  • 140g dark chocolate, chopped
  • 100ml double cream

Method

  1. Begin by heating your oven to 160°C / 140°C Fan / Gas Mark 3, then line two 23cm cake tins with baking parchment.
  2. Break the chocolate into a bowl, add the butter and melt in the microwave in short bursts. Set to one side to cool, then stir in the vanilla extract and the espresso powder.
  3. Blitz the almonds in a food processor until they are finely ground, then mix in the flour and salt and transfer to a bowl. Beat the eggs using an electric whisk until they have double in volume, then add the sugar and whisk for another minute.
  4. Fold in the chocolate mixture until combined, and then sprinkle in half of the flour and fold in, followed by the other half. The mixture will be slightly runny, but this is normal so don’t be alarmed!
  5. Divide the mixture between the two cake tins and bake for around 15 minutes, until a skewer comes out with a few crumbs attached. The cakes should be slightly undercooked when removed from the oven. Cool them in their tins, then turn out onto a wire rack.
  6. Place one of the cake halves on a serving plate. Mash together the 12 fresh raspberries with the jam, then spread this over the base of the cake. Set the other cake on top.
  7. Now. make the glaze by bringing the cream to a boil in a saucepan. Pop the chocolate in a bow, then pour in the hot cream and mix together to melt. Leave for a few minutes until the chocolate has thickened slightly, then spread over the top and sides. Decorate with the remaining raspberries, then refrigerate for up to 24 hours. Remove from the fridge one hour before serving.

Lead image: wmaster890 via Getty images.

Beef Bourguignon

Cooked slowly over a low heat, this deeply flavoured, sumptuous dish is a real winter-warmer!

Ingredients

  • 1 tbsp goose fat
  • 600g shin beef, cut into chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallots, peeled
  • 250g mushrooms
  • 2 cloves of garlic, finely sliced
  • 1 bouquet garni
  • 1 tbsp tomato puree
  • 750ml red wine

Method

  1. Begin by grabbing a large cast iron casserole dish and melting the goose fat. Season the beef, then throw into the pan and cook in batches until browned all over. Transfer each batch of beef to a colander placed over a bowl.
  2. Now, using the same dish, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned.
  3. Mix in the tomato puree and cook for a few minutes, then return the beef and the drained juices (from the bowl) to the pan and stir everything together. Pour in the wine along with 100ml of water so that the beef mixture is just about covered.
  4. Bring everything to the boil, and then scrape the bottom of the pan with a wooden spoon to release the flavours.
  5. Heat your oven to 150°C / 130°C Fan / Gas Mark 2. Cover the pot with the lid and place in the oven for 3 hours. Serve in bowls with a side of crusty bread.

Lead image: Lisovskaya via Getty images.

Beef Bourguignon

Cooked slowly over a low heat, this deeply flavoured, sumptuous dish is a real winter-warmer!

Ingredients

  • 1 tbsp goose fat
  • 600g shin beef, cut into chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallots, peeled
  • 250g mushrooms
  • 2 cloves of garlic, finely sliced
  • 1 bouquet garni
  • 1 tbsp tomato puree
  • 750ml red wine

Method

  1. Begin by grabbing a large cast iron casserole dish and melting the goose fat. Season the beef, then throw into the pan and cook in batches until browned all over. Transfer each batch of beef to a colander placed over a bowl.
  2. Now, using the same dish, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned.
  3. Mix in the tomato puree and cook for a few minutes, then return the beef and the drained juices (from the bowl) to the pan and stir everything together. Pour in the wine along with 100ml of water so that the beef mixture is just about covered.
  4. Bring everything to the boil, and then scrape the bottom of the pan with a wooden spoon to release the flavours.
  5. Heat your oven to 150°C / 130°C Fan / Gas Mark 2. Cover the pot with the lid and place in the oven for 3 hours. Serve in bowls with a side of crusty bread.

Lead image: Lisovskaya via Getty images.