Cumberland Sauce

How to Make Cumberland Sauce Recipe - preparation 10 minutes cooking time 10 minutes plus cooling

Serves 4

Ingredients:
finely pared zest and juice of 1 orange
finely pared zest and juice of 1 lemon
4 tbsp redcurrant jelly
1 tsp Dijon mustard
1 tsp ground ginger
4 tbsp port
salt and ground black pepper

Method:
1 Cut the zests into fine julienne strips and place in a pan. Cover with cold water and simmer for 5 minutes, then drain.

2 Put the orange and lemon juices, drained zest, redcurrant jelly, mustard and ginger in a pan and heat gently, stirring, until the jelly dissolves. Simmer for 5 minutes, then stir in the port.

3 Set aside to cool. Season to taste with salt and pepper.

Bearnaise Sauce

How to Make Bearnaise Sauce Recipe - preparation 20 minutes cooking time 8–10 minutes

Serves 4

Ingredients:
4 tbsp white wine vinegar
1 shallot, finely chopped
4 black peppercorns
a few fresh tarragon sprigs, chopped
2 medium (US large) egg yolks
75g/3oz/6 tbsp butter, at room temperature, diced
1 tbsp chopped fresh tarragon
salt and ground white pepper

Method:
1 Put the vinegar, shallot, peppercorns and tarragon sprigs in a pan. Bring to the boil and reduce to 1 tbsp. Cool, then strain.

2 Beat the egg yolks and reduced vinegarin a heatproof bowl. Put the bowl over a pan of barely simmering water and whisk for 3–4 minutes until pale and starting to thicken.

3 Beat in the butter, a piece at a time, until the mixture thickens and emulsifies. Do not allow it to overheat or the eggs will scramble and split. Remove from the heat.

4 Season to taste. Stir in the tarragon.

Restaurant Hollandaise Sauce

How to Make Restaurant Hollandaise Sauce Recipe - preparation 20 minutes cooking time 8 minutes

Serves 6

Ingredients:
3 tbsp white wine vinegar
6 black peppercorns
1 mace blade
1 slice onion
1 bay leaf
2 medium (US large) egg yolks
125g/4oz/½ cup unsalted butter, at room temperature, diced
2 tbsp single (light) cream
a dash of lemon juice to taste
salt and ground white pepper

Method:
1 Put the vinegar, peppercorns, mace, onion slice and bay leaf in a pan. Bring to the boil and reduce to 1 tbsp liquid. Set aside.

2 Put the egg yolks in a heatproof bowl with 15g/½oz/1 tbsp butter and a pinch of salt. Beat until well combined, then strain in the reduced vinegar.

3 Put the bowl over a pan of barely simmering water and whisk for 3–4 minutes until the mixture is pale and starting to thicken.

4 Beat in the remaining butter, one piece at a time, until the sauce starts to thicken and emulsify. Do not let it overheat or the eggs will scramble and split. Remove the pan from the heat.

5 Whisk in the cream and season to taste. Add a little lemon juice and serve.

Bechamel Sauce

How to Make Bechamel Sauce Recipe - preparation 5 minutes, plus infusing cooking time 5 minutes

Makes 300ml/½ pint/1¼ cups

Ingredients:
300ml/½ pint/1¼ cups milk
1 slice onion
8 whole black peppercorns
1 mace blade
1 bay leaf and a few parsley stalks
25g/1oz/2 tbsp butter
15g/½oz/2 tbsp plain (all-purpose) flour
freshly grated nutmeg
salt and ground black pepper

Method:
1 Put the milk, onion, peppercorns, mace and herbs in a pan. Bring almost to the boil, remove from the heat, then cover and leave to infuse for 20 minutes. Strain into a jug.

2 Melt the butter in a clean pan, stir in the flour and cook, stirring, for 1 minute until cooked but not coloured.

3 Remove from the heat and gradually whisk in the infused milk. Season with salt, pepper and nutmeg.

4 Return to the heat and cook, stirring constantly, until thickened and smooth. Simmer gently for 2 minutes.

Orange and Herb stuffing

How to Make Orange and Herb stuffing Recipe - preparation 10 minutes cooking time 10 minutes

Serves 10

Ingredients:
50g/2oz/4 tbsp butter
1 large onion, finely chopped
2 garlic cloves, crushed
75g/3oz/1½ cups fresh white breadcrumbs
50g/2oz/½ cup pinenuts (pignoli), chopped
6 ready-to-eat dried apricots, chopped
grated zest and juice of 1 orange
2 tbsp each chopped fresh thyme and sage
1 medium (US large) egg yolk, beaten
salt and ground black pepper

Method:
1 Heat the butter in a pan and fry the onion and garlic over a low heat for 7–10 minutes until soft but not brown.

2 Put the remaining ingredients in a large bowl. Add the onion mixture and stir to bind, adding more orange juice if needed.

3 Use to stuff a 4.5kg/10lb turkey.

Classic Soup Dumplings

How to Make Classic Soup Dumplings Recipe - preparation 10 minutes cooking time 15–20 minutes

Serves 4

Ingredients:
125g/4oz/1 cup + 2 tbsp self-raising (self-rising flour
50g/2oz/⅓ cup shredded suet
salt and ground black pepper

Method:
1 Mix the flour, suet and seasoning with some cold water to make an elastic dough.

2 Divide the dough into 16 portions and, with lightly floured hands, roll into small balls.

3 Add to soups or stews and simmer gently for 15–20 minutes.

Rosemary and Lemon Stuffing

How to Make Rosemary and Lemon Stuffing Recipe - preparation 10 minutes cooking time 10 minutes

Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 onion, finely chopped
125g/4oz/2 cups fresh white breadcrumbs
1 tbsp chopped fresh rosemary leaves
grated zest and juice of 1 lemon
1 medium (US large) egg, beaten
salt and ground black pepper

Method:
1 Melt the butter in a pan and fry the onion over a low heat for 10 minutes or until soft and golden. Tip into a bowl and cool.

2 Add the breadcrumbs, rosemary leaves, lemon zest and juice and seasoning. Add the egg and stir to bind.

3 Use to stuff a 1.4kg/3lb chicken

Pork and Chestnut Stuffing

How to Make Pork and Chestnut Stuffing Recipe - preparation 15 minutes cooking time 15–20 minutes

Serves 8

Ingredients:
50g/2oz/4 tbsp butter
1 red onion, roughly chopped
4 celery sticks, roughly chopped
4 tbsp chopped fresh flat-leafed parsley
1 tbsp chopped fresh sage
175g/6oz white bread, diced
2 cooking (green) apples, peeled, cored and diced
6 ready-to-eat prunes, chopped
225g/8oz cooked, peeled (or vacuum-packed) chestnuts, roughly chopped
a good pinch of grated nutmeg
450g/1lb/2 cups pork sausagemeat
salt and ground black pepper

Method:
1 Melt the butter in a frying pan and gently fry the onion and celery for 10–12 minutes until soft and golden.

2 Tip into a bowl. Mix in the parsley, sage, bread, apples, prunes, chestnuts and nutmeg. Season and cool.

3 Stir in the sausagemeat and divide into walnut-sized pieces. Fry, in batches, until golden brown and cooked through.

Pork and Apple Stuffing

How to Make Pork and Apple Stuffing Recipe - preparation 10 minutes cooking time 15 minutes

Serves 10

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 parsnip, diced
2 apples, peeled, cored and cut into chunks
400g/14oz/1¾ cups pork sausagemeat
grated zest of and juice of 1 lemon
2 tbsp chopped fresh thyme
125g/4oz/2 cups fresh white breadcrumbs
2 large (US extra-large) eggs, beaten
salt and ground black pepper

Method:
1 Heat the oil in a pan and fry the onion and parsnip over a low heat for 7–10 minutes until soft.

2 Add the apples and cook for 2–3 minutes, then set aside to cool.

3 Add the sausagemeat, lemon zest, thyme, breadcrumbs and eggs. Season and stir until evenly mixed. Use to stuff a 4.5kg/10lb turkey.

Spicy Sausage Stuffing

How to Make Spicy Sausage Stuffing Recipe - preparation 10 minutes cooking time 10 minutes plus cooling

Serves 10

Ingredients:
450g/1lb spicy Italian-style pork sausages
125g/4oz/½ cup butter
2 onions, finely chopped
3 sticks celery, chopped
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Remove the skin from the sausages and then break up the sausagemeat in a bowl.

2 Melt the butter in a pan and fry the onions over a low heat for 7–10 minutes until soft and golden, then mix in the celery and parsley. Set aside to cool.

3 Mix the cold mixture into the sausagemeat and season with salt and pepper.

4 Use to stuff a 4.5kg/10lb turkey.

Sage and Sausage Stuffing

How to Make Sage and Sausage Stuffing Recipe - preparation 10 minutes cooking time 10 minutes, plus cooling

Serves 4

Ingredients:
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
125g/4oz/½ cup pork sausagemeat
1 tbsp chopped fresh sage
salt and ground black pepper

Method:
1 Heat the oil in a pan and cook the onion and garlic over a low heat for 7–10 minutes until tender. Turn into a bowl and leave to cool.

2 Add the sausagemeat and sage to the cold onion mixture and season with salt and plenty of pepper.

3 Use to stuff a 1.4kg/3lb chicken.

Herb and Lemon Stuffing

How to Make Herb and Lemon Stuffing Recipe - preparation 10 minutes cooking time 10 minutes plus cooling

Serves 4

Ingredients:
40g/1½oz/3 tbsp butter
1 onion, finely chopped
2 garlic cloves, crushed
125g/4oz/2 cups fresh white breadcrumbs
4 tbsp chopped fresh parsley
4 tbsp chopped fresh tarragon or thyme
finely grated zest and juice of 1 small lemon
1 medium (US large) egg yolk
salt and ground black pepper

Method:
1 Melt the butter in a small pan, add the onion and garlic and fry gently over a low heat for 7–10 minutes to soften. Tip into a bowl and set aside to cool.

2 Add the breadcrumbs, herbs, lemon zest and juice and bind with the egg yolk. Season with salt and pepper. Use to stuff a 1.4kg/3lb chicken.

Chestnut Stuffing

How to Make Chestnut Stuffing Recipe - preparation 15 minutes cooking time 30 minutes plus cooling

Serves 10

Ingredients:
450g/1lb fresh chestnuts
25g/1oz/2 tbsp butter
2 onions, finely chopped
1 apple, peeled, cored and chopped
340g/12oz/6 cups fresh white breadcrumbs
2 tbsp finely chopped fresh sage
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Make a small incision in each chestnut. Bake in the oven for 10 minutes. Peel when cool, then simmer in a pan of salted water for 20 minutes. Drain and chop.

3 Meanwhile, melt the butter in a pan over a low heat and fry the onions until soft. Remove from the heat, stir in the chestnuts, apple, breadcrumbs, sage and seasoning. Set aside to cool.

4 When cold, use to stuff a 4.5kg/10lb turkey.

Cranberry Stuffing

How to Make Cranberry Stuffing Recipe - preparation 5 minutes cooking time 15 minutes plus cooling

Serves 10

Ingredients:
225g/8oz/1 cup wild rice
225g/8oz streaky bacon, cut into strips
2 red onions, finely chopped
2 sticks celery, chopped
75g/3oz/½ cup dried cranberries
1 large (US extra-large) egg, beaten
salt and ground black pepper

Method:
1 Cook the rice according to the instructions on the pack. Drain and cool.

2 Meanwhile, cook the bacon in a pan until crisp and brown. Remove and cool. Add the onions and celery to the pan and cook in the bacon fat for 7–10 minutes until softened. Leave to cool.

3 Mix the cold rice, bacon and onions with the cranberries and bind with beaten egg. Season to taste. Use to stuff a 4.5kg/10lb turkey or goose.

Mushroom Stuffing

How to Make Mushroom Stuffing Recipe - preparation 15 minutes cooking time 15 minutes plus cooling

Serves 10

Ingredients:
50g/2oz/4 tbsp butter
2 onions, finely chopped
450g/1lb mushrooms, roughly chopped
4 tbsp chopped fresh parsley
4 tbsp pinenuts (pignoli)
125g/4oz/2 cups fresh white breadcrumbs
1 large (US extra-large) egg, beaten
salt and ground black pepper

Method:
1 Melt the butter in a pan and cook the onions over a low heat for 7–10 minutes until soft and golden. Add the mushrooms and fry for 4–5 minutes until softened and the moisture has evaporated. Turn into a bowl. Mix in the parsley, pinenuts and breadcrumbs. Set aside to cool.

2 Add the beaten egg and mix well to bind the stuffing. Season with salt and pepper.

3 Use to stuff a 4.5kg/10lb turkey.

Vegetable Stock

How to Make Vegetable Stock Recipe - preparation 10 minutes cooking time 35 minutes

Makes 1.1l/2 pints/5 cups

Ingredients:
2 onions, roughly chopped
3 celery sticks, roughly chopped
2 leeks, roughly chopped
3 carrots, roughly chopped
2 bay leaves
a few fresh thyme sprigs
1 small bunch of fresh parsley
10 black peppercorns
½ tsp sea salt

Method:
1 Put the onions, celery, leeks and carrots in a large pan. Add 1.7 litres/3 pints/7½ cups cold water, the herbs, peppercorns and salt. Bring slowly to the boil, then skim any foamy scum off the surface. Partially cover the pan and simmer for 30 minutes. Check the seasoning.

2 Strain the stock through a fine sieve into a bowl and leave to cool. Cover and keep in the refrigerator for up to three days.

Basic Gravy

How to Make Basic Gravy Recipe - preparation 2 minutes cooking time 2–3 minutes

Makes 300ml/½ pint/1¼ cups

Ingredients:
hot fat from the roast
300–450ml/½ –¾ pint/1¼–1¾ cups vegetable
water or stock

Method:
1 Pour the fat from a corner of the roasting pan, leaving the sediment behind. Put the pan on the hob over a medium heat and pour in the vegetable water, or chicken, vegetable or meat stock.

2 Stir well, scraping up the sediment, and boil until the gravy is a rich brown colour.

Chicken Stock

How to Make Chicken Stock Recipe - preparation 10 minutes cooking time 2 hours

Makes 1.1l/2 pints/5 cups

Ingredients:
1.6kg/3½lb raw chicken bones
2 onions, roughly chopped
1 large leek, roughly chopped
2 celery sticks, roughly chopped
1 bouquet garni
1 tsp black peppercorns and ½ tsp sea salt

Method:
1 Put the chicken bones in a large pan with the vegetables, 3l/5¼ pints/13 cups cold water, the bouquet garni, peppercorns and salt. Bring slowly to the boil and skim the surface. Partially cover the pan and simmer gently for 2 hours. Check the seasoning.

2 Strain through a fine sieve into a bowl and remove the fat. When cold, cover and keep in the refrigerator for up to three days.

Beef Stock

How to Make Beef Stock Recipe - preparation 10 minutes cooking time 4 hours

Makes 2.6l/4½ pints/11¼ cups

Ingredients:
1.6kg/3½lb mixed beef bones: shin, rib or sawn marrow bones
2 tbsp oil
3 streaky bacon rashers (slices), chopped
2 onions, roughly chopped
2 carrots, sliced
3 celery sticks, sliced
3 fresh thyme sprigs
2 bay leaves
½ tsp salt
½ tsp black peppercorns

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Put the bones in a roasting pan, drizzle with 1 tbsp oil and cook for 45 minutes or until browned.

2 Heat the remaining oil in a large pan over a low heat, add the bacon and onions and cook gently for 10 minutes or until the onions are tender and golden.

3 Add the carrots, celery, herbs, salt and pepper and browned bones with 2.8 litres/5 pints/12½ cups cold water, or enough to cover the bones by about 5cm/2in. Bring slowly to the boil over a low heat. Skim off any foamy scum with a slotted spoon, then partially cover the pan and simmer gently for 3 hours.

4 Strain through a fine sieve into a bowl. Set aside to cool, then skim off the fat. Store in the refrigerator for up to three days.

Bone Stock

How to Make Bone Stock Recipe - preparation 10 minutes cooking time 3 hours

Makes 1.1l/2 pints/5 cups

Ingredients:
1kg/2¼lb meat bones, fresh or from cooked meat
2 onions, roughly chopped
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 tsp salt and 3 black peppercorns
1 bouquet garni

Method:
1 Chop the bones. Place them with the vegetables, salt, peppercorns, herbs and 2l/3½ pints/8¾ cups water in a pan. Bring to the boil and skim off any scum. Cover and simmer for 3 hours.

2 Strain and remove the fat when cold. Store in the refrigerator for up to three days.

Fish Stock

How to Make Fish Stock Recipe - preparation 10 minutes cooking time 35 minutes

Makes 900ml/1½ pints/3⅔ cups

Ingredients:
1kg/2¼lb fish bones and trimmings
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 bouquet garni (see here)
6 white peppercorns and ½ tsp sea salt

Method:
1 Put the fish bones and trimmings, the vegetables, 900ml/1½ pints/3⅔ cups cold water, the bouquet garni, peppercorns and salt in a pan. Bring to the boil and skim the surface. Cover and simmer for 30 minutes.

2 Strain the stock through a fine sieve into a bowl. When cool, cover and keep in the refrigerator for up to 2 days.

Asian Chicken

How to Make Asian Chicken Recipe - preparation 5 minutes plus baking cooking time 15 minutes

Serves 2

Ingredients:
150g/5oz boneless, skinless chicken breast
2 spring onions (scallions), diced
2 tbsp natural fromage frais
a dash of sweet chilli sauce
2 hot baked potatoes, halved

Method:
1 Grill the chicken breast for 15 minutes or until cooked through. Dice and mix with the spring onion, fromage frais and chilli sauce.

2 Pile on top of the baked potatoes.

Coleslaw

How to Make Coleslaw Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
4 tbsp coleslaw
4 tbsp grated Cheddar cheese

Method:
1 Mash the potato flesh with the fromage frais and butter. Spoon into the shells and top with the coleslaw and grated cheese.

Baked Beans

How to Make Baked Beans Recipe - preparation 5 minutes plus baking cooking time 3–4 minutes

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
1 x 200g/7oz can baked beans

Method:
1 Mash the potato flesh with the fromage frais and butter and spoon back into the shells.

2 Heat the baked beans in a pan for 3–4 minutes. Pile on top of the potatoes.

Tuna Mayo

How to Make Tuna Mayo Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
1 x 200g/7oz can tuna, drained
2 tbsp lite mayonnaise
2 tbsp chopped fresh parsley

Method:
1 Mash the potato flesh with the fromage frais and butter. Mix in the tuna, mayonnaise and parsley and spoon into the shells.

Low-Fat Prawns

How to Make Low-Fat Prawns Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
4 tbsp low-fat fromage frais
1 tsp lite mayonnaise
175g/6oz peeled cooked prawns (shrimp)
a few fresh basil leaves, chopped

Method:
1 Mash the potato flesh with the fromage frais. Stir in the mayonnaise, prawns and basil. Spoon into the potato shells.

Herby Tomato

How to Make Herby Tomato Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp natural fromage frais
50g/2oz sunblush tomatoes, chopped
3 tbsp chopped fresh chives

Method:
1 Mash the potato flesh with the fromage frais. Add the tomatoes and chives and spoon into the potato shells.

Stir-Fry

How to Make Stir-Fry Recipe - preparation 5 minutes plus baking cooking time 3 minutes

Serves 2

Ingredients:
1 red or yellow (bell pepper), seeded and diced
4 spring onions (scallions), thinly sliced
1 red chilli, diced
1 tsp oil
a dash of soy sauce
2 hot baked potatoes, halved
15g/½oz/1 tbsp butter
2 tbsp chopped fresh coriander (cilantro)

Method:
1 Stir-fry the pepper, spring onions and chilli in the oil for 3 minutes. Add the soy sauce.

2 Mash the potato flesh with the butter and spoon into the shells. Top with the vegetables and coriander.

Cottage Cheese

How to Make Cottage Cheese Recipe - preparation 5 minutes plus baking and grilling

Serves 2

Ingredients:
1 grilled red (bell) pepper, skinned, seeded and diced
50g/2oz/⅓ cup cottage cheese
2 tbsp chopped fresh parsley
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter

Method:
1 Mix together the grilled red pepper, cottage cheese and parsley.

2 Mash the potato flesh with the fromage frais and butter. Stir in the pepper mixture and spoon into the shells.

Mushroom

How to Make Mushroom Recipe - preparation 5 minutes plus baking cooking time 5 minutes

Serves 2

Ingredients:
125g/4oz button mushrooms, sliced
1 garlic clove, crushed
25g/1oz/2 tbsp butter
4 tbsp fat-free fromage frais
2 tbsp chopped fresh parsley
2 hot baked potatoes, halved

Method:
1 Fry the mushrooms and garlic in half the butter until golden. Mix with the fromage frais and parsley.

2 Mash the potato flesh with the rest of the butter. Spoon into the potato skins and top with the mushrooms.

Cheese and Bacon

How to Make Cheese and Bacon Recipe - preparation 5 minutes plus baking cooking time 2–3 minutes

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat yogurt
15g/½oz/1 tbsp butter
2 spring onions (scallions), diced
3 grilled bacon rashers (slices), crumbled
50g/2oz/½ cup grated Cheddar cheese

Method:
1 Scoop out the potato flesh and mash with the yogurt and butter. Stir in the spring onions, bacon and cheese.

2 Spoon into the potato skins and pop under a hot grill for 2–3 minutes.

Triple Chocolate Fingers

How to Make Triple Chocolate Fingers Recipe - preparation 15 minutes plus chilling

Makes 15

Ingredients:
50g/2oz/4 tbsp butter
50g/2oz gluten-free milk chocolate, chopped
75g/3oz gluten-free plain (semi-sweet) chocolate, chopped
2 tbsp golden (corn) syrup
175g/6oz gluten-free digestive biscuits (graham crackers), broken into small pieces
100g/3½oz gluten-free white chocolate, chopped
3 tbsp dried cranberries, diced
3 tbsp pistachios, chopped
50g/2oz/⅓ cup diced dried apricots

Method:
1 Line a 20cm/8in square shallow tin with parchment paper.

2 Put the butter, milk and plain chocolate and syrup in a pan and heat very gently, stirring occasionally, until the butter and chocolate melt and the mixture is smooth. Remove from the heat and stir in the biscuits.

3 Put the mixture in the prepared tin and press down evenly, levelling the top. Chill in the refrigerator for 30 minutes.

4 Melt the white chocolate in a bowl over a pan of gently simmering water. Drizzle over the set biscuit layer. Sprinkle the cranberries, pistachios and apricots over the top, then chill in the refrigerator for 2 hours or until set.

5 To serve, lift out of the tin and peel away the paper. Cut into 3 bars, then cut each bar into 5 fingers. Store in the refrigerator for up to three days.

Triple Chocolate Fingers

Raspberry Drizzle Cakes

How to Make Raspberry Drizzle Cakes Recipe - preparation 25 minutes cooking time 18–20 minutes plus cooling

Makes 8

Ingredients:
175g/6oz/¾ cup butter, diced, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
grated zest and juice of 2 lemons
3 medium eggs
175g/6oz/1½ cups gluten-free white self-raising (self-rising) flour
3 tbsp milk
125g/4oz/1 cup raspberries
150g/5oz/scant ⅔ cup granulated sugar

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter eightsmall rectangular cake tins (10 x 5 x 3cm/4 x 2 x 1¼in) and line the bottoms with a strip of parchment paper.

2 Cream the butter, caster sugar and lemon zest in a bowl until light and fluffy. Beat in the eggs, one at a time, then stir in the flour. Add the milk to make a soft, creamy mixture.

3 Divide among the prepared tins, then press the raspberries lightly into the top of the cakes. Bake in the oven for 20 minutes or until well risen, golden brown and a skewer inserted into the middle comes out clean. Set aside to cool.

4 Mix the granulated sugar with the lemon juice. Spoon a little over the hot cakes, then leave to cool completely for a sugary crust to develop.

Cinnamon Pancakes

How to Make Cinnamon Pancakes Recipe - preparation 25 minutes cooking time 15 minutes

Serves 4

Ingredients:
6 tbsp fine polenta
5 tbsp tapioca flour
a large pinch of ground cinnamon
1 tsp bicarbonate of soda (baking soda)
1 medium egg
200g/7oz/¾ cup natural yogurt plus extra to serve
2 tbsp sunflower oil
ground cinnamon to serve

For the fruit compote:
3 tbsp caster (superfine) sugar
2 tsp gluten-free cornflour (cornstarch)
juice of ½ lemon
225g/8oz/2 cups blueberries

Method:
1 To make the compote, put the sugar and cornflour in a small pan and stir in the lemon juice to a paste. Add the blueberries and cook over a low heat, stirring occasionally, until they soften and the juices thicken.

2 To make the pancakes, mix the polenta, tapioca flour, cinnamon and bicarbonate of soda together in a bowl. Add the egg, yogurt and 4 tbsp cold water and mix to a smooth, thick batter.

3 Pour a little oil into a large frying pan, wipe off the excess with kitchen paper, then heat the pan over a medium heat. Add 1 heaped tbsp of the pancake batter, leaving a little space in between. Cook until the underside is golden and bubbles are just beginning to appear on the surface.

4 Turn the pancakes over and cook the other side. Remove and wrap in a clean teatowel (dishtowel) to keep warm. Make the remaining pancakes in the same way.

5 Divide the pancakes among four warmed plates and drizzle with the warm compote. Serve with spoonfuls of yogurt and a dusting of cinnamon.

Homemade Lemon and Lime Tart

How to Make Homemade Lemon and Lime Tart Recipe - preparation 35 minutes plus chilling cooking time 40–50 minutes plus cooling

Serves 8

Ingredients:
grated zest and juice of 2 lemons
grated zest and juice of 2 limes
225g/8oz/1 cup caster (superfine) sugar
150g/5oz/⅔ cup butter, diced
4 medium eggs
2 egg yolks
gluten-free icing (confectioner’s) sugar to dust
blackberries and blueberries to serve

For the almond pastry:
125g/4oz/1 cup rice flour plus extra to dust
50g/2oz/½ cup tapioca flour
½ tsp xanthan gum
50g/2oz/½ cup ground almonds
2 tbsp caster (superfine) sugar
125g/4oz/½ cup butter, diced
1 medium egg

Method:
1 To make the pastry, blitz the flours, xanthan gum, almonds, sugar and butter in a food processor. Add the egg and mix in about 1 tbsp cold water, if needed, to make a soft but not sticky dough. Squeeze into a ball.

2 Dust your fingers with rice flour and press the dough over the bottom and up the sides of a 25cm/10in loose-bottomed fluted tart tin, making a thin even layer. Prick the base with a fork. Chill in the refrigerator for 15–30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry with parchment paper and baking beans and bake in the oven for 10 minutes. Carefully remove the paper and beans and return to the oven for 5–8 minutes until the bottom of the pastry is cooked through.

4 Meanwhile, make the filling: put the lemon and lime zest and juice in a pan with the caster sugar and butter. Cook over a low heat, stirring, until the butter has melted and the sugar dissolved. Set aside to cool for 10 minutes, then gradually stir in the eggs and egg yolks, until smooth.

5 Pour the filling into the pastry shell. Reduce the oven temperature to 140°C/275°F/Gas 1 and cook the tart for 30–40 minutes until the filling is set.

6 Remove from the oven and set aside to cool. When cold, carefully remove the tart from the tin and transfer to a serving plate. Dust with a little sifted icing sugar and scatter the berries over. Serve cut into slices.

Homemade Lemon and Lime Tart

Chocolate Almond Cookies

How to Make Chocolate Almond Cookies Recipe - preparation 20 minutes cooking time 10 minutes plus cooling

Makes 24

Ingredients:
75g/3oz/6 tbsp butter, diced
175g/6oz/¾ cup caster (superfine) sugar
2 tbsp cocoa powder
6 tbsp rice flour
50g/2oz/½ cup tapioca flour
2 tsp gluten-free baking powder
1 medium egg
75g/3oz/¾ cup ground almonds
100g/3½oz gluten-free milk chocolate, diced
25g/1oz/¼ cup flaked almonds

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with parchment paper.

2 Cream the butter and sugar together in a bowl or food processor until light and fluffy. Sift the cocoa, flours and baking powder into the creamed mixture, then add the egg and beat until smooth.

3 Stir in the ground almonds and diced chocolate. Spoon into 24 mounds on the prepared baking sheets, leaving space for them to spread. Sprinkle with the flaked almonds and bake in the oven for 8–10 minutes until the tops are cracked.

4 Leave to cool on the paper. Lift off the paper and store in an airtight container for up to three days.

Orange Shortbread

How to Make Orange Shortbread Recipe - preparation 20 minutes cooking time 30–35 minutes plus cooling

Makes 12 pieces

Ingredients:
50g/2oz/½ cup gluten-free cornflour (cornstarch)
125g/4oz/1 cup rice flour
75g/3oz/¾ cup ground almonds
75g/3oz/6 tbsp caster (superfine) sugar, plus extra to sprinkle
175g/6oz/¾ cup butter, diced
grated zest of ½ orange
1 tbsp chopped fresh rosemary

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Put the cornflour and rice flour in a bowl. Add the ground almonds and sugar, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.

3 Add the orange zest and rosemary and stir until the mixture sticks together to form a ball. Tip into a 25cm/10in loose-bottomed tart tin and press down evenly. Mark the edge of the shortbread with the tines of a fork and prick the centre.

4 Bake in the oven for 30–35 minutes until the shortbread is pale golden. Cool in the tin for a few minutes, then mark into 12 wedges. Sprinkle with caster sugar and set aside to cool completely. Remove from the tin and cut into wedges. Store in an airtight tin for up to three days.

Orange Shortbread

Mini Carrot Cakes

How to Make Mini Carrot Cakes Recipe - preparation 25 minutes cooking time 20 minutes plus cooling

Makes 8

Ingredients:
150ml/¼ pint/scant ⅔ cup sunflower oil
3 tbsp runny honey
3 medium eggs
115g/4oz/½ cup brown sugar
150g/5oz carrots, grated
2 pieces preserved ginger in syrup, drained and chopped
125g/4oz/¾ cup rice flour
50g/2oz/½ cup tapioca flour
2 tsp gluten-free baking powder
2 tsp ground ginger
200g/7oz/¾ cup mascarpone
50g/2oz/½ cup gluten-free icing (confectioner’s) sugar
¼ tsp ground ginger

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Oil and line eight small loaf tins (10 x 5 x 3cm/4 x 2 x 1¼in) and place on a baking sheet.

2 Put the honey, eggs, brown sugar and oil in a bowl and whisk together until smooth. Stir in the carrots and ginger.

3 Sift the flours, baking powder and ground ginger over the carrot mixture and stir until smooth. Divide among the prepared loaf tins and bake in the oven for 20 minutes or until risen, the tops feel firm and a skewer inserted into the middle comes out clean. Turn out on to a wire rack to cool.

4 Beat the mascarpone with the icing sugar and ground ginger, then spread over the cakes. Store in a plastic container in the fridge for up to two days.

Seedy Date Soda Bread

How to Make Seedy Date Soda Bread Recipe - preparation 20 minutes cooking time 35–40 minutes

Makes 1 loaf

Ingredients:
sunflower oil to grease
50g/2oz/⅓ cup golden flaxseeds, ground
50g/2oz/½ cup hemp flour
125g/4oz/1 cup rice flour
1 tsp bicarbonate of soda (baking soda)
½ tsp salt
½ tsp xanthan gum
2 tbsp light brown sugar
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
75g/3oz/½ cup chopped dates
300ml/½ pint/1¼ cups buttermilk

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease an 18cm/7in round deep cake tin.

2 Put the ground flaxseeds in a mixing bowl, then sift in the hemp and rice flours, bicarbonate of soda, salt and xanthan gum. Stir in the sugar, 2 tbsp each of the sunflower and pumpkin seeds and the dates, then mix in the buttermilk with a fork to make a soft dropping consistency, adding a little water if needed.

3 Spoon into the prepared tin, level the surface and sprinkle with the remaining seeds, pressing the seeds into the top.

4 Bake in the oven for 35–40 minutes until well risen and golden brown and the bread sounds hollow when tapped. Turn out of the tin. Wrap in a clean tea towel (dishtowel) for a soft crust or leave unwrapped for a crisp crust. Serve the bread warm or cold, cut into slices.

Seedy Date Soda Bread

Apricot Muffins

How to Make Apricot Muffins Recipe - preparation 20 minutes cooking time 15 minutes

Makes 12

Ingredients:
175g/6oz/1½ cups rice flour
75g/3oz/¾ cup tapioca flour
150g/5oz/scant ⅔ cup caster (superfine) sugar
2½ tsp gluten-free baking powder
½ tsp xanthan gum
50g/2oz/4 tbsp butter, melted
2 medium eggs
200g/7oz/¾ cup natural yogurt
1 tsp vanilla extract
125g/4oz/¾ cup ready-to-eat dried apricots, diced
2 tbsp dried goji berries
2 tbsp hulled sunflower seeds

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole muffin tin with paper cases.

2 Mix the flours, sugar, baking powder and xanthan gum together in a large bowl. In a separate bowl, mix the butter, eggs, yogurt and vanilla extract together, then pour into the dry ingredients and fork together until only just mixed. Add the apricots and goji berries and stir briefly – the briefer the mixing, the lighter the muffins will be.

3 Spoon the mixture into the muffin cases and sprinkle with sunflower seeds. Bake in the oven for 15 minutes or until well risen, golden brown and the tops are firm when pressed with a fingertip. Cool for 10 minutes, then serve while still warm.

Apricot Muffins

Gluten Free Walnut Bread

How to Make Gluten Free Walnut Bread Recipe - preparation 15 minutes plus rising cooking time 30–40 minutes plus cooling

Makes 2 loaves

Ingredients:
sunflower oil to grease
450g/1lb/4½ cups gluten-free bread flour
1 tsp salt
2 tbsp light brown sugar
2 tsp easy-blend dried yeast
1 tsp white wine vinegar
6 tbsp olive oil
2 medium eggs
75g/3oz/scant ¾ cup walnut pieces
2 tbsp sunflower seeds

Method:
1 Lightly brush two 450g/1lb loaf tins with oil. Put the flour, salt, sugar and yeast in a large bowl. In a separate bowl, lightly beat together the vinegar, oil and eggs, then stir into the dry ingredients and mix in about 325ml/11fl oz/1½ cups warm water to make a smooth, thick mixture.

2 Stir in the walnuts, then divide the bread mixture between the prepared tins. Sprinkle with the sunflower seeds and loosely cover the tins with oiled clingfilm (plastic wrap) and leave in a warm place for 45–60 minutes until well risen.

3 Preheat the oven to 220°C/425°F/Gas 7. Remove the clingfilm (plastic wrap), put the tins on a baking sheet and cook in the oven for 30–40 minutes until well risen, golden brown and the bread sounds hollow when gently tapped. Turn out on to a wire rack to cool. Serve warm or cold.

Orchard Pudding

How to Make Orchard Pudding Recipe - preparation 40 minutes cooking time 40 minutes

Serves 6

Ingredients:
125g/4oz/½ cup butter, diced, plus extra to grease
2 pears
2 dessert apples
340g/12oz plums
150g/5oz/scant ⅔ cup caster (superfine) sugar
grated zest and juice of 1 lemon
75g/3oz/¾ cup rice flour
3 tbsp gluten-free cornflour (cornstarch)
1 tsp gluten-free baking powder
2 medium eggs
2 tbsp milk

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a large deep baking dish.

2 Peel, core and slice the pears and apples. Stone the plums and cut into slices. Place the fruit in the baking dish and sprinkle with 3 tbsp sugar and the juice of ½ lemon. Bake in the oven, uncovered, for 15 minutes.

3 Meanwhile, mix the flours and baking powder together in a bowl. Cream the butter and remaining sugar until light and fluffy. Beat in the eggs, one at a time, then gradually mix in the flour. Add the milk, lemon zest and remaining lemon juice. Spoon it over the fruit and level the top.

4 Bake in the oven for 25 minutes or until the topping is golden and well risen. Serve warm.

Cheddar Griddle Cakes

How to Make Cheddar Griddle Cakes Recipe - preparation 15 minutes cooking time 20 minutes

Makes 8

Ingredients:
1 tbsp olive oil plus extra to cook the cakes
125g/4oz leek, thinly sliced
50g/2oz/4 tbsp butter
125g/4oz/1 cup potato flour
125g/4oz/1 cup rice flour plus extra to dust
1 tsp gluten-free baking powder
125g/4oz/1 cup grated Cheddar cheese
1 medium egg, beaten
6–8 tbsp milk
salt and ground black pepper

Method:
1 Heat the oil in a frying pan over a low heat, add the leek and cook for 5 minutes or until softened. Take the pan off the heat, add the butter and stir until melted.

2 Put the flours and baking powder in a bowl and stir in the cheese and a little salt and pepper. Add the leek, butter and beaten egg. Stir in enough milk to make a soft dough.

3 Cut the dough in half and roll out on a floured surface to two 15cm/6in circles. Cut each one into four wedges.

4 Reheat the frying pan over a medium heat, add a little oil and cook the four potato cakes for 8 minutes, turning once or twice, until golden brown. Remove and wrap in a clean teatowel (dishtowel) to keep warm while you cook the remaining potato cakes in the same way. Serve hot.

Pecorino Cheese Straws

How to Make Pecorino Cheese Straws Recipe - preparation 25 minutes cooking time 10 minutes plus cooling

Makes 30

Ingredients:
50g/2oz/½ cup fine polenta
75g/3oz/¾ cup rice flour plus extra to dust
75g/3oz/6 tbsp butter, diced
1 tsp gluten-free mustard powder
2 tsp chopped fresh thyme
75g/3oz/½ cup grated pecorino cheese
2 medium eggs
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Put the polenta and flour in a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the mustard, salt and pepper, half the thyme and two-thirds of the cheese. In a bowl, beat one egg with a fork and add to the flour mixture. Beat the other egg and add enough to make a soft dough.

3 Roll out the dough between two sheets of parchment paper, lightly dusted with rice flour, to form a 25cm/10in square. Peel off the top piece of parchment, cut the dough in half, then cut each half into thin strips about 1cm/½in wide. Brush lightly with some of the remaining beaten egg.

4 Lift the paper on to a large baking sheet. Sprinkle with the remaining thyme and cheese and a little black pepper.

5 Bake in the oven for 10 minutes or until golden brown. Leave the cheese straws to cool on the paper. Store in an airtight plastic container for up to three days.

Pecorino Cheese Straws

Restaurant Pad Thai

How to Make Restaurant Pad Thai Recipe - preparation 10 minutes plus soaking cooking time 10 minutes

Serves 4

Ingredients:
250g/9oz flat rice noodles
2 carrots
4 spring onions (scallions)
2 tbsp sunflower oil
225g/8oz raw prawns (shrimp)
300g/11oz beansprouts
2 medium eggs
gluten-free Thai fish sauce
2 tsp light brown sugar
1 red chilli, seeded and diced
juice of 2 limes
4 tbsp chopped salted peanuts
a large handful of fresh coriander (cilantro) chopped, and cucumber strips to serve

Method:
1 Cook the noodles in boiling water for 5 minutes or according to the instructions on the pack. Drain well. Meanwhile, cut the carrots and spring onions into matchsticks.

2 Heat the oil in a wok or deep frying pan over a high heat, add the carrots and stir-fry for 2 minutes. Add the spring onions and stir-fry for 1 minute. Add the prawns and stir-fry for 2 minutes. Stir in the beansprouts and stir-fry briskly for 1–2 minutes.

3 Beat the eggs with 2–3 tbsp Thai fish sauce, the sugar, chilli and juice of 1 lime. Add the noodles to the wok together with the peanuts and egg mixture and stir-fry until the egg is just beginning to cook. Taste and add more fish sauce if needed.

4 Spoon into bowls and garnish with the coriander and cucumber. Squeeze the juice of the other lime over the top.

Restaurant Pad Thai

Beetroot and Bean Chilli

How to Make Beetroot and Bean Chilli Recipe - preparation 20 minutes cooking time 35–40 minutes

Serves 4

Ingredients:
1 small dried chipotle chilli
2 red (bell) peppers
5 beetroot (beets)
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
1 tsp dark brown sugar
1 x 400g/14oz can black beans, drained and rinsed
1 x 400g/14oz can tomatoes
300ml/½ pint/1¼ cups gluten-free vegetable stock
salt and ground black pepper
Greek yogurt, gluten-free corn chips and grated cheese to serve

Method:
1 Soak the chilli in a bowl of boiling water for 5 minutes, then chop and set aside. Halve and seed the red peppers and cut into dice. Trim, peel and cube the beetroot.

2 Heat the oil in a large pan over a low heat and fry the onion for 5 minutes or until beginning to soften and turn golden. Add most of the red pepper with the beetroot, garlic and sugar.

3 Stir in the black beans, tomatoes, stock, chopped chilli and the soaking liquid. Season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 35–40 minutes, stirring occasionally, until the beetroot is just tender.

4 Spoon into four shallow bowls. Top the chilli with spoonfuls of yogurt, corn chips and grated cheese. Sprinkle the remaining red pepper over the top and serve.

Salmon Crepes

How to Make Salmon Crepes Recipe - preparation 20 minutes cooking time 25 minutes

Serves 4


Ingredients:
4 x 125g/4oz skinned salmon fillets
200g/7oz baby spinach leaves
2 tbsp sunflower oil
150g/5oz/⅔ cup crème fraîche
4 tbsp freshly grated Parmesan
salt and ground black pepper

For the crêpes:
75g/3oz/¾ cup fine polenta
75g/3oz/¾ cup rice flour
a pinch of grated nutmeg
2 medium eggs
2 tbsp freshly grated Parmesan
200ml/7fl oz/¾ cup milk

Method:
1 Preheat the grill and line the grill rack with foil.

2 Lay the salmon on top. Season and grill for 10–12 minutes, turning once, until golden brown and cooked. Flake the salmon, discarding the skin and bones. Keep warm.

3 Cook the spinach with 1 tsp water in a covered pan over a low heat until it wilts. Drain well, pressing down with a plate.

4 Put half the spinach in a blender or food processor with the crêpe ingredients and blitz until smooth. Pour into a jug.

5 Heat a little oil in a frying pan over a medium heat. Pour in one-quarter of the crêpe batter, tilting the pan to swirl it evenly over the surface. Cook until golden brown underneath, then flip over and cook the other side. Slide out on to a plate and make three more crêpes in the same way.

6 Spoon the remaining spinach on to each crêpe and pile the salmon on top. Spoon the crème fraîche and Parmesan over. Roll up the crêpes and serve.

Bobotie

How to Make Bobotie Recipe - preparation 20 minutes cooking time 45–50 minutes plus cooling

Serves 4

Ingredients:
1 tbsp sunflower oil
450g/1lb minced (ground) beef
1 onion, finely chopped
2 garlic cloves, crushed
4 tsp medium-hot curry powder
1 tbsp apricot jam (jelly)
1 tbsp tomato paste
2 tbsp red wine vinegar
1 carrot, grated
1 small banana, peeled and diced
3 tbsp raisins
50g/2oz/⅓ cup red lentils
4 bay leaves
2 medium eggs
200ml/7fl oz/¾ cup milk
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Heat the oil in a frying pan over a medium heat, and fry the beef and onion for 5 minutes, stirring until the beef is browned and the onion is just tender.

3 Stir in the garlic, curry powder, jam, tomato paste, vinegar, carrot, banana, raisins and lentils. Season and press into a large rectangular ovenproof dish and smooth the top.

4 Place the bay leaves on top. Beat the eggs and milk together with a little salt and pepper and pour over the bay leaves.

5 Bake in the oven for 40–45 minutes until the topping is set and golden and the meat is cooked. Check after 30 minutes and loosely cover the top with foil if it’s browning too quickly.

6 Set aside to cool for 15 minutes, then serve cut into slices.

Pastitsio

How to Make Pastitsio Recipe - preparation 30 minutes cooking time 1¼ hours

Serves 4

Ingredients:
1 tbsp olive oil
450g/1lb minced (ground) lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 aubergine (eggplant), diced
1 x 400g/14oz can tomatoes
200ml/7fl oz/¾ cup gluten-free lamb stock
250ml/8fl oz/1 cup red wine
340g/12oz gluten-free pasta
250g/9oz/1½ cups cream cheese
2 medium eggs, beaten
4 tbsp freshly grated Parmesan
salt and ground black pepper

Method:
1 Heat the oil in a pan over a low heat. Fry the lamb and onion for 5 minutes, stirring until the meat is browned. Mix in the garlic and aubergine and cook for 3–4 minutes.

2 Stir in the tomatoes, stock, wine and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Cook the pasta according to the instructions on the pack. Drain well.

4 Add the cream cheese to the pasta pan and beat in the eggs. Season with salt and pepper. Gently stir in the pasta.

5 Spoon the meat mixture into a large ovenproof dish and spoon the pasta in an even layer over the top. Sprinkle with grated Parmesan and bake in the oven for 30–35 minutes until the topping is golden brown.

Chicken Pasta Bake

How to Make Chicken Pasta Bake Recipe - Bake preparation 20 minutes cooking time 1 hour

Serves 4

Ingredients:
250g/9oz cherry tomatoes,
450g/1lb chicken breasts
1.2 litres/2 pints/5 cups gluten-free chicken stock
a large pinch of saffron
500g/1lb 2oz gluten-free pasta
3 garlic cloves, crushed
a handful of fresh basil leaves, torn, plus extra to garnish
250g/9oz gluten-free chorizo sausage, thickly sliced
50g/2oz/⅓ cup black olives
2 tbsp olive oil
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Cut the cherry tomatoes in half. Skin the chicken breasts and cut the flesh into chunks.

3 Bring the stock to the boil in a pan, stir in the saffron and set aside to infuse for 5 minutes.

4 Put the pasta in a large casserole. Stir the garlic into the hot saffron stock and pour over the pasta. Add the basil and season with salt and pepper. Scatter the tomato halves, chicken, chorizo and olives over the top.

5 Drizzle with the oil, then cover and cook in the oven for 30 minutes. Stir well, then return to the oven, uncovered, for 20–30 minutes until the chicken is browned and cooked through and the top is golden.

6 Garnish with basil and serve in shallow bowls.

Chicken Pasta Bake