Chocolate Orange Mini Meringues

These are delicious little desserts and can be made with bought meringues to save time.

Makes approx. 30 mini meringues

Ingredients

For the Meringues

3 large Egg Whites

175g Caster Sugar

For the Topping

200g Cream Cheese

Fine zest of an Orange

Juice of half an Orange

200g Double Cream

4 tablespoons Icing Sugar

100g Dark Chocolate

• Preheat the oven to 150C (fan) and line a couple of baking trays with greaseproof/baking paper.  If you want to make neat meringue circles draw them on the underside of the paper for you to use as a guide when piping.
• In a large, clean bowl whisk the egg whites until frothy then gradually add the sugar and continue to whisk until it is glossy and holds peaks.
• Pipe onto the lined tins in small circles, piping an extra layer around the outside to form mini nests.  When all piped, put the trays into the preheated oven then immediately reduce the temperature to 125C.  Bake for 30-35 minutes then turn off the oven and leave the meringues in to go completely cold.  Store the meringues in an airtight container until needed.
• To make the filling, mix the cream cheese with the orange zest and juice until smooth.  Whip the cream and the icing sugar in another bowl until thick but not stiff then fold this into the cream cheese mixture.
• To assemble these little lovelies, pipe or spoon the orange cream onto the meringues then trickle with melted dark chocolate (I pipe it over in a zigzag motion using a narrow piping nozzle) and leave for an hour to set.  Serve within two hours of making.

Smoked Salmon and Cucumber Crackers

A classic combination of flavours but the addition of a zingy, flavoured mayonnaise and an interesting cracker elevates this to an elegant canape.  You can use any thin cracker but the contrast of colours with these charcoal crackers looks particularly good.

Ingredients

Packet of sliced Smoked Salmon, cut into rough squares

Fresh Cucumber, sliced into small squares

Thin crackers of your choice

For the Dill and Mustard Mayonnaise

2-3 tablespoons of good bought Mayonnaise

Approx. 1 dessertspoon of chopped fresh Dill

1 teaspoon of Wholegrain Mustard

1 teaspoon Dijon Mustard

a squeeze of Lemon Juice

Black Pepper

• Put all the ingredients for the mayonnaise into a bowl and mix to combine.
• Spread about half a teaspoon of the dill and mustard mayonnaise onto each cracker.
• Top with a piece of smoked salmon then a few squares of cucumber and another small dollop of the mayonnaise.  Serve within an hour of assembling.

Salami and Manchego Skewers

This is a simple idea that is very effective and delicious!  I use a mild chilli jam from The Wiltshire Chilli Farm (www.justchillies.co.uk), it is soft-set so spreads easily...and is very addictive!  If you are not keen on heat you can use quince or redcurrant jelly instead.
A good mature cheddar is also great here if you can't get Manchego.

Ingredients

A packet of sliced Italian Salami

Manchego cheese, cut into small cubes

Fresh basil leaves, torn in half lenghways

Chilli Jam

• Spread each slice of salami with a little chilli jam then fold it into quarters.  Wrap the cheese cubes in a piece of basil then tuck into one of the gaps in the salami 'cones' and secure with a cocktail stick.  Repeat with all the salami slices.

Artichoke and Basil Dip

This dip is great served on melba toast strips (like in the photo) as a canape but also works well in a bowl surrounded by crunchy vegetable crudites and bread sticks to dip in.

I normally use tinned artichoke hearts in brine but it is also lovely made with deli-style artichokes in oil, you can then use the oil they come in rather than adding olive oil.

Ingredients

Approx. 250g Artichoke Hearts, roughly chopped

1 small clove of Garlic, roughly chopped

Bunch of Fresh Basil (approx. 10 large leaves)

2 tablespoons Cream Cheese

2 tablespoons Mayonnaise

Juice of half a Lemon

1 tablespoon Olive Oil

Salt and Black Pepper

• Put all the ingredients into a food processor or blender and whiz until creamy and almost smooth but with some texture.  Check for seasoning and add more salt and pepper if needed, according to your taste.
• If you don’t have a food processor just use a large knife to finely chop the artichokes on a board with the basil.  Then transfer to a bowl, add minced garlic and the remaining ingredients and stir thoroughly to combine.

Moroccan-Inspired Roast Chicken and Couscous

A spicy, sweet, tangy dish which is a tasty, healthier alternative to a traditional roast.  Lots of ingredients but it is so worth it!
The full-flavoured spiced couscous is served with chunky pieces of juicy, harissa-scented roast chicken then topped with a rich tomato sauce made with the chicken juices.

Serves 4 generously

Ingredients

1 Whole Chicken

2 teaspoons Harissa Paste

1 clove of Garlic, minced

Salt and Black Pepper

1 tablespoon Olive Oil

1 Orange, cut into quarters

1 400g tin of Chopped Tomatoes

1 tablespoon Tomato Puree

For the Couscous

Olive Oil

1 Onion, finely chopped

half a teaspoon Cumin

half a teaspoon Cinnamon

half a teaspoon Turmeric

1 teaspoon Sweet Smoked Paprika (Pimenton)

3 cloves of Garlic, minced

Juice of an Orange

1 teaspoon Harissa

2 Red Peppers, skinned and sliced into strips *

a big handful of Sultanas

1 tablespoon Honey

200g Couscous

50g Pine Nuts

Fresh Lemon Juice

* I skin peppers by cutting them into quarters then putting them skin-side up under a hot grill until the skin is papery and black, the skin comes off easily once cooled.  If you don't want to be bothered, just leave the skin on or buy a jar of flame-grilled peppers!

• Preheat the oven to 190C.
• Sit the chicken in a roasting tin then, with a sharp knife, cut grooves into the chicken breasts and legs.  In a small bowl mix the harissa paste with the garlic, olive oil and salt and pepper.  Spoon this over the chicken and rub it all over, working it into the grooves and underneath.  Squeeze the quarters of orange into the cavity of the chicken then put them in too.
• Put the chicken into the oven for the time specified according to the weight on the packaging.  Baste it a couple of times during the cooking time.
• Toast the pine nuts in a dry frying pan until golden brown, set aside.
• To prepare the base for the couscous, pour a generous glug of olive oil into a large frying pan and tip in the onions.  On a low-medium heat gently heat the onions until softly sizzling then add the spices, cook slowly for five minutes then add the garlic, orange juice and harissa.  After another few minutes cooking, add the peppers, sultanas and honey to the pan then cook on the lowest hob setting for 10-15 minutes until thick, gooey and aromatic.  The heat can then be turned off and the onion base set aside until you are ready to make the couscous.
• When the chicken is cooked take it out of the roasting tin and put it onto a plate, cover with foil and leave it to rest.  Put the roasting tin onto a low hob and tip in the tin of chopped tomatoes, add the tomato puree then cook on a low heat, stirring to get all the unctuous chicken bits off the bottom of the tin (you can add a teaspoon of harissa at this point if you want a spicy sauce).  Continue to bubble it slowly until thick and reduced, mashing up the pieces of tomato as you go.
• To finish the couscous, reheat the onion and pepper mixture until sizzling then tip in the couscous, stir thoroughly then pour in enough boiling water to cover the couscous with about a centimetre of water above it.  Turn the heat off, cover and leave for 5 minutes.
• After this time the couscous will have absorbed all the liquid, squeeze over half a lemon then fluff it gently with a fork (you can now transfer it to a serving dish if you prefer).  Taste and add more lemon juice, salt and pepper if you need to.
• Take the meat off the chicken in big, chunky pieces and lay these over the couscous.  Spoon the thick tomato sauce over the top then sprinkle with the pine nuts and serve.
• The leftover chicken bones make a fantastically tasty stock!

Apple and Cranberry Cake

A wonderfully seasonal, delicately spiced cake kept moist with apples and plump cranberries.  It keeps for a good few days wrapped in greaseproof paper in a tin, if it lasts that long!

Ingredients

150g Dried Cranberries

100g Soft Butter

100g Caster Sugar

100g Light Brown Sugar

 2 x Apples (approx. 250g), peeled, cored and grated

2 Large Eggs
Juice of an Orange (about 50ml)
1 teaspoon Vanilla Extract
1 teaspoon Ground Allspice
Half a teaspoon Cinnamon
250g Plain Flour
2 teaspoons Baking Powder
Half a teaspoon Bicarbonate of Soda
For the Icing Glaze
3 tablespoons Icing Sugar
A tablespoon or so of the juice of an orange
a sprinkle of cinnamon

• Preheat the oven to 175C (fan) and line a loaf tin with greaseproof/baking paper.
• Tip the cranberries into a bowl and cover with hot water from a recently boiled kettle, leave to soak while you make the rest of the cake.
• Whisk the butter and both sugars together until pale and fluffy then add the grated apple, eggs and orange juice, whisk slowly until combined.  It will look curdled at this point but don't worry.
• Tip all the dry ingredients into the bowl and mix thoroughly.  Drain the cranberries and fold through the mixture to incorporate.  
• Spoon the mixture into the prepared tin and bake in the preheated oven for 50 minutes to an hour, until a skewer comes out clean.
• Leave the cake to cool completely.  To make the icing mix the icing sugar with the juice and cinnamon until it is the consistency of single cream then trickle it over the cake and allow to set.
• This cake is better the day after it is made.

Chicken and Chorizo One-Pot Gnocchi

This is a great mid-week meal to have up your sleeve, quick to prepare and, most importantly, very tasty!  Chorizo works so well in this sort of recipe as it flavours everything around it with its piquant garlicky, smoky paprika juices.

I use boneless, skinless chicken thighs as they are so easy but if you can only get hold of boned thighs just use them.   

 

Serves 4

Ingredients

500g pack of boneless, skinless Chicken Thighs

1 Chorizo Sausage (approx. 200g)

1 Red Onion

1 400g tin of Chopped Tomatoes

2 cloves of Garlic, finely chopped

500g pack of Fresh Gnocchi (in the chiller with the fresh pasta)

Salt and Black Pepper

• Preheat the oven to 220C (fan).
• Thinly slice the red onion and put it into a shallow oven dish.
• Take the skin off the chorizo (this is not essential but it can sometimes be a little chewy so I always remove it) then slice it into chunky pieces, add these to the dish.
• Check the chicken thighs and trim off any skin or fat if you need to, cut them in half lengthways then pop these in with the onion and chorizo.
• Tip the chopped tomatoes in, add the garlic and a light seasoning of salt and pepper then toss it all together, nestling the chicken thigh pieces into the bottom of the dish.
• Put it into the preheated oven and cook for 20 minutes.
• Take the dish out of the oven, pour in 200ml of boiling water then tip in the gnocchi, straight from the pack.  Mix together then put it back in the oven and time for another 20 minutes.
• After this time the chicken should be cooked and tender surrounded by thick, bubbling sauce and plump gnocchi.  
• Check the sauce for seasoning and add more salt and black pepper if you need to.
• Serve and enjoy!

Mini Banoffee Pies

I first made these little heavenly morsels for a party about 10 years ago and they received so much adoration that I have been making them ever since.  
Yes, they may be a bit of a fiddle but believe me, the acclaim you will receive makes your hard work more than worthwhile!
By the way, it is always a good idea to make a few plain 'offee' pies as there are always a few who don't like bananas.

Makes 24 Mini Banoffee Pies

Ingredients

250g Digestive Biscuits

175g Butter

400g tin of Condensed Milk

125g Butter

150g Light Brown Muscovado Sugar

2-3 Bananas

300ml Double Cream

3 tablespoons Icing Sugar

few drops of Vanilla Extract

A small amount of dark or milk chocolate (not essential)

• For the bases you will need two bun tins (patty tins) that have 12 cups each.  Put a fairy cake or cup cake case in each cup (this stops the biscuit bases from sticking to the tin).
• Bash, crush or blitz the digestive biscuits into crumbs, melt the butter and pour it into the crumbs, mixing to combine.
• Spoon the crumb mixture into the cake cases (about a teaspoon and a half in each) and press it down firmly in each cup letting it come up the sides a bit.  Put the tins in the fridge to allow the bases to set.
• To make the toffee filling, put the condensed milk, butter and sugar into a small pan and gently heat up, stirring all the time to dissolve the sugar.  Bring to the boil slowly, continuing to stir, then simmer for 2-3 minutes (the longer you simmer, the harder it will set).  Turn off the heat and let it cool down a little.
• Take the bases out of the fridge and spoon about a dessert spoon of the warm toffee into each case, put them back into the fridge to set until you want to serve them (this stage can be done the day before).
• When you want to finish them (bear in mind that they really need to be served within about 3 hours of making them) carefully take each toffee filled pie out of it's cake case and put on a plate.  Whip the cream with the icing sugar and vanilla extract until thick.   
• Cut each banana in half lengthways then slice into semi-circles, arrange 5 or 6 pieces onto each little pie.
• You can then pipe or dollop the cream on top, I like to pipe blobs (dare I say nipple shaped?) using a large round piping nozzle.
• Finish the mini banoffee pies with a grating of chocolate.  Serve then stand back and enjoy the wave of appreciation that will most certainly come your way!

Toffee Apple and Pecan Streusal Tart

This delicious tart can be served warm with custard or at room temperature with a blob of softly whipped cream, yum!

Ingredients

For the Pastry

200g Plain Flour

100g Hard Butter, grated on a coarse grater

25g Sugar

5-6 tablespoons Milk

 For the Apple filling

Approx. 500g Bramley Apples

50g Butter

100g Light Brown Sugar

2 tablespoons Golden Syrup

4 tablespoons Double Cream

For the Streusal

125g Plain Flour

100g Light Brown Sugar

100g Soft Butter

Half a teaspoon Cinnamon (optional)

Freshly grated Nutmeg (optional)

100g Pecans, roughly chopped

• To make the pastry case tip the grated butter into the flour and the sugar then cut through with a knife to distribute (this way there is no need to rub in).  Gradually add the milk whilst stirring with the knife until it clumps together into a dough.  Wrap the ball of dough in greaseproof paper and chill in the fridge for 20-30 minutes.
• Preheat the oven to 200C (fan) and thoroughly butter a loose-bottomed flan/tart tin.
• Roll out the pastry until it is about 5mm thick then carefully transfer to the tin and gently ease it in, leaving some pastry overhanging the edges to trim later.  Put greaseproof paper onto the pastry case and fill with ceramic baking beans or dried pulses (I use lentils or yellow split peas).  Blind bake in the oven for 10 minutes then remove the beans and paper and return to the oven for a further 10 minutes until golden brown.  Trim the edges then set the pastry case aside until needed.  Reduce the oven temperature to 175C (fan).
• For the toffee apple filling, melt the butter, light brown sugar and the golden syrup together in a wide shallow pan and heat until bubbling.  Simmer for about 5 minutes then add the cream.  Peel and thickly slice the apples and put them into the toffee pan, simmer for a few more minutes then turn off the heat.
• To make the streusel, tip the flour, light brown sugar, butter, cinnamon and nutmeg into a bowl then mix vigorously with a wooden spoon until a clumpy crumble is formed.  Add the pecans to the bowl and stir them through.
• Spoon the toffee apple mixture into the pastry case, spreading out the apples evenly then strew the crumbly streusel mixture over the top.  Bake for 30 minutes until the streusel is crunchy and golden with the toffee bubbling around the edges.

Spiced Butternut Squash and Lentil Soup

This is a beautiful soup for the autumn with creamy, sweet squash and wholesome lentils enhanced by warming spices.  It can be made with any squash, including pumpkin and also works well with sweet potato.

This recipe makes a big pan of soup which can be frozen in portions if it isn't all needed.

Ingredients

Approx. 1 kilo (2 medium sized) Butternut Squash, peeled and cubed

1 medium Onion, finely diced

Olive Oil

2 cloves of Garlic

Salt and Black Pepper

100g Red Split Lentils

1 teaspoon Ground Coriander

1 teaspoon All Spice

Half a teaspoon Ground Cumin

2 pints Chicken Stock 

• Pour a generous glug of olive oil into a large saucepan and put on a medium heat.  Add the diced onion, the garlic and all the spices including a good seasoning with salt and black pepper.
• Sizzle the onion with the spices until soft then tip in the squash.  Continue to cook over a medium heat (adding more oil if it starts to stick) for about 10 minutes until the squash is softening and colouring around the edges.
• Tip the lentils into the pan then pour in the chicken stock.  Bring to the boil then cover and simmer for 30 minutes, stirring occasionally to make sure the lentils aren’t sticking to the bottom.
• After this time the butternut squash should be meltingly soft.  You can now either blend the soup (I find a stick/hand blender useful here) or, if you like a bit more texture, use a potato masher.  Taste and season with more salt and black pepper if needed.
• To serve, a blob of crème fraiche and a handful of croutons finish the soup off perfectly.

Rich Beef Stew with a Parmesan Polenta Crust

This is a wonderfully warming beef stew with a cheesy crunchy topping, the sort of food that autumn and winter is all about!

I buy thick chuck steaks from the butchers for this, they are not expensive and can be cut into big, chunky pieces, any braising beef will work though.
If you don't have any pimenton you can leave it out or replace it with ordinary paprika.  However, it is one ingredient that I use again and again as it adds a wonderful smoky depth to so many dishes, I would definitely recommend it as an addition to your spice collection if you haven't already discovered it!

 Serves 4 generously

Ingredients

Approx. 600g Braising Beef (Chuck works well), cut into large pieces

Plain Flour

3 medium Red Onions, cut into eighths

3-4 cloves of Garlic, sliced

Olive Oil

Salt and Black Pepper

1 teaspoon Pimenton (smoked sweet paprika)

Large pinch of Brown Sugar

4-5 Carrots, peeled and cut into chunky pieces

750ml Beef Stock (from a stock cube is fine)

500g carton Passata

1 tablespoon Dark Soy Sauce

Several splashes Worcestershire Sauce

2 Bay Leaves

Pinch of Chilli Flakes (optional)

75g Fresh Breadcrumbs

75g Dry Polenta (maize meal)

4 tablespoons Olive Oil

4 tablespoons Water

75g Parmesan Cheese, finely grated

• Toss the cubes of beef in a bowl of flour which has been seasoned with salt and pepper until they are all coated.  Preheat the oven to 125C (fan).
• Pour a generous glug of olive oil into a frying pan and put on a high heat.  When hot, tip in the onions and let them sizzle vigorously.  While they are cooking, add a generous seasoning of salt and black pepper then add the pimenton and the brown sugar.  After a few more minutes add the garlic, cook for a further minute then remove from the heat.  Transfer the onions to a large oven proof casserole dish and return the frying pan to the hob.
• Brown the floured beef in the frying pan on a high heat (you may need some more oil), probably in two batches unless you have a very large frying pan.  When sealed and browned tip into the casserole dish.
• Returning the pan once again to the hob, pour in the beef stock, passata, dark soy sauce and Worcestershire sauce and bring to the boil.  Pour this into the casserole along with any tasty bits at the bottom of the pan.
• Put the carrots and the bay leaves into the casserole dish with the chilli flakes (if using) and give it all a big stir.  Cover and put into the oven for 2 hours.
• After this time, uncover and stir the stew.  Turn the oven up to 150C and put back in for another hour.
• To make the crust, mix the breadcrumbs and polenta together then add the olive oil and the water.  Add the parmesan along with salt and pepper then mix to combine. 
• Take the stew out of the oven and sprinkle the breadcrumb mixture over the top, put back in the oven for 30 minutes until the crust is crisp and golden brown with the stew bubbling around the edges.  Serve maybe with some herby, roasted potatoes or a mound of creamy mash.

Warm Duck Noodle Salad

This Asian-inspired warm salad makes a great midweek meal but is definitely good enough to be dinner party fare, as a main course or a starter.  The marinade and the dressing can be made in advance, in fact they are better if they are, then cooking the duck and assembling the salad takes minutes.
Allow one large duck breast per person or half a one for a starter.

Serves 2 for a main course

Ingredients

For the Duck

2 Large Duck Breasts, cut into strips

1 tablespoon Groundnut Oil (or any flavourless oil)

2 tablespoons Sweet Hoisin Sauce

3-5 drops of Toasted Sesame Oil

1 teaspoon Dark Soy Sauce

1 clove Garlic, sliced

Juice of a quarter of a Lime

For the Dressing

1 teaspoon Dijon Mustard

2 tablespoons Sweet Hoisin Sauce

1 tablespoon Light Brown Sugar

1 clove Garlic, minced 

1 Red Chilli, finely chopped (optional)

3-5 drops Toasted Sesame Oil

Juice of the rest of the Lime

Salt and Pepper

2 tablespoons Groundnut Oil 

For the Salad

A few big handfuls of Baby Spinach (about half a bag)

A two inch chunk of Cucumber, cut into strips

2-3 Spring Onions, cut into strips

1-2 Nests of Dried Egg Noodles

• For the marinade, put all the ingredients into a bowl and mix until combined then tip in the strips of duck.  Stir it to thoroughly coat the duck then cover and refrigerate until it is needed (can be done the day before).
• Put all the ingredients for the dressing, except for the oil into a bowl and mix with a balloon whisk or fork until smooth then gradually add the oil until incorporated.  Cover and refrigerate until needed.
• When you are ready to assemble the salad, put the spinach into a large bowl and toss in the spring onions.
• Preheat a dry large frying pan on a high heat.
• Cook the noodles according to the instructions on the packet then drain thoroughly and tip back into the pan.  Pour the dressing into the hot noodles and mix it around to coat.
• Tip the noodles into the spinach and toss it all together thoroughly then stir through the cucumber.  Divide it all between two plates or bowls.
• Take the strips of duck out of the marinade and tip them into the hot pan then stir-fry for 3 to 5 minutes until cooked.  Quickly transfer the strips of duck onto each salad, pouring over any juices.  Serve immediately.

Chocolate Chip Cake Bars

This is a lovely, light cake topped with a soft chocolate glaze which keeps for a good few days wrapped in greaseproof paper in a tin...if it lasts that long!
I like to cut it into bars and get 16 out of this recipe but you can cut bigger squares if you prefer.

                           

Makes 16 Bars

Ingredients

150g Soft Butter (spreadable is fine)

75g Light Brown Sugar

75g Caster Sugar

2 tablespoons Sour Cream

1 teaspoon Vanilla Extract

2 Large Eggs

150g Plain Flour

2 teaspoons Baking Powder

100g Plain or Milk Chocolate Chips (or chopped chocolate)

For the Glaze

50g Milk Chocolate

50ml Sour Cream

• Preheat the oven to 175C (fan) and fully line a shallow tin (mine is a brownie tin, 34x20cm) with greaseproof/baking paper.
• In a mixing bowl, whisk the butter and the sugars together until fluffy and paler in colour.  Then add the eggs, the vanilla extract and the sour cream and whisk until combined.  Weigh the flour then before adding it to the mixing bowl toss in the chocolate chips and coat them in the flour.
• Fold the flour, chocolate chips and the baking powder into the butter and sugar mixture until fully combined then spoon into the lined tin.  Spread it out evenly into the tin then bake in the preheated oven for 18-20 minutes until slightly golden brown and bouncy to the touch.
• Leave in the tin for 10-15 minutes to cool then transfer to a board.  
• To make the glaze, melt the milk chocolate and the sour cream together in a bowl over hot water or in short bursts in the microwave.  Stir until smooth then pour it over the still warm cake and spread out.  Leave to go completely cold before cutting into bars or squares.

Jam Crumble Tarts

I have a real sense of nostalgia when it comes to jam tarts, always my bakery treat of choice when I was a child.  Strawberry, blackberry, raspberry, lemon curd...I don't care as long as the pastry is not too thick, a higher jam:pastry ratio is essential!
As much as I love the simplicity of the classic jam tart; good jam and crisp pastry, I am quite taken with this crumbly streusel addition.  Think of it as an update on a classic, a deliciously moreish update!

Makes 12 tarts

Ingredients

100g Plain Flour

50g Hard Butter

1 tablespoon Caster Sugar

Very cold water

About half a jar of good jam

For the Streusel

50g Plain Flour

50g Soft Butter (spreadable is fine)

50g Caster Sugar

• To make the pastry, tip the flour into a bowl and grate in the butter using a coarse grater.  Cut through with a table knife to distribute the butter then add the sugar and stir.  Add the cold water a small amount at a time, stirring with the knife until a ball of dough is formed (if you add a bit too much water just sprinkle in a bit more flour).  Wrap the dough in cling film and chill in the fridge for about 20 minutes.
• Preheat the oven to 200C (fan) and thoroughly butter the cups of a shallow bun tin.
• To make the streusel, simply mix the flour, soft butter and sugar with a wooden spoon until you have a clumpy crumble mixture, set aside until needed.
• Remove the pastry dough from the fridge and roll it out on a lightly floured surface until it is 2-3mm thick (this does not have to be exact!).  Cut out 12 rounds and carefully transfer each one into the cups of the bun tin, easing them in gently so as not to tear the pastry.
• Dollop a level teaspoon of jam into each pastry case and flatten down with the spoon.  Then crumble the steusel over each one.
• Bake in the preheated oven for 15 minutes until the edges of the pastry and the streusel are golden brown and the jam is bubbling.
• Leave to cool in the tin until cool and firm enough to remove and transfer to a plate or tin.
• They are best eaten the day they are made or the day after...they will still be good after that but the pastry will lose some of its crispness.

Oat and Sultana Cookies

These classic cookies are slightly crispy at the edges with a deliciously chewy middle, yum.  They are great for lunch boxes as they last for 3 days in an airtight container, I normally freeze half of the mixture though so I can make a fresh batch halfway through the week.

I like just a hint of cinnamon in these cookies as it has a tendency to take over, you can add more or leave it out all together if you prefer, allspice also works well.

Makes 24 Cookies

Ingredients

100g Soft Butter (spreadable is fine)

100g Caster Sugar

100g Light Brown Sugar

1 teaspoon Vanilla Extract

1 Egg

Quarter of a teaspoon Cinnamon

125g Plain Flour

1 teaspoon Baking Powder

75g Oats

100g Sultanas or Raisins

• Preheat the oven to 175C (fan) and line a baking tray/sheet with baking or greaseproof paper.
• Put the butter and both the sugars into a mixing bowl  and beat with a wooden spoon until combined.  Add the egg and the vanilla extract then beat again.
• Tip the flour, baking powder, cinnamon and the oats into the bowl, stir to combine into a dough then mix in the raisins.
• Spoon heaped teaspoons of the mixture onto the lined tin, leaving enough room around each one to allow for spreading.
• Bake in the preheated oven for 11-12 minutes until slightly golden brown on the edges and puffed in the middle.  Leave them to cool while still in the tin, they will sink back down and firm up within about 5 minutes, then you can transfer them to a plate or rack to cool completely.

Creamy Fish Curry with Spicy Rice

This mild, creamy curry is perfectly complimented by the spicy, flavourful rice, you'll never want plain boiled rice again!

The chickpeas are not essential in this curry, I love them though and think they go very well with the soft fish and the silky spinach.

You can use any chunky fish for this although I normally use frozen pollack (it's actually the 'value' white fish fillets in my local supermarket), it's inexpensive and really good.  The fish goes in the curry right at the end so it just cooks through and doesn't fall apart.

Serves 2 generously

Ingredients

For the Curry

1 Brown Onion, finely chopped

Sunflower Oil

1 teaspoon Mild Curry Powder

1 teaspoon Ground Coriander

Half a teaspoon Ground Cumin

2 large cloves of Garlic, minced

Approx. 3 tablespoons (or a small tin) Tinned Chick Peas 

Salt and Black Pepper

Brown Sugar

250ml Water

3-4 tablespoons Creme Fraiche (Half-fat works really well)

Half a bag of Baby Spinach Leaves

450-500g Pollack (or any chunky fish), cut into large pieces

For the Spicy Rice

1 Brown Onion, finely chopped

Sunflower Oil

1 teaspoon Turmeric

1 teaspoon Ground Coriander

Half a teaspoon Ground Cumin

1 Red Chilli, deseeded and finely chopped (or a large pinch of dried chilli flakes)

Salt and Black Pepper

150g Basmati Rice

Chopped Fresh Coriander, Basil or Flat-leaved Parsley

• To start the curry, heat a couple of tablespoons of oil in a wide pan or frying pan then tip in the chopped onion.  As it's sizzling on a low to medium heat, add the curry powder, spices and a generous seasoning of salt and pepper, cook while stirring until the onion is soft.  Add the garlic, a pinch of brown sugar and the chickpeas, cook for a minute or two then pour in the water.
• Bring it up to the boil then let it reduce for 5 to 10 minutes, it can then be removed from the heat and left until you are ready to finish the curry.
• To make the spicy rice, put your kettle on then pour a good glug of oil into a saucepan and heat.  Tip in the chopped onion, add the spices, the chilli and a good seasoning of salt and pepper then cook on a medium heat until the onions are softening.  Tip in the rice, stir then pour in enough boiling water from the kettle to cover the rice with about about 2cm of water at the top.  Cover and cook on your lowest heat for 10-15 minutes until all the liquid has been absorbed and the rice is cooked, try not to stir the rice while it is cooking as it will go mushy.  When it is done sprinkle with the chopped fresh herb of your choice then fluff it gently with a fork to separate the grains.
• To finish the curry, bring it back to the boil then spoon in the creme fraiche, bubble for a few minutes to thicken then taste to check for seasoning, add more salt and pepper if needed.  Add the spinach leaves to the pan, moving them around until they wilt.  When the spinach is totally wilted and the curry is bubbling softly, gently add the pieces of fish, nestling each one into the curry and cook for another 5 (ish) minutes until the fish is cooked through (you can gently shake the pan to cover the fish but don't stir).
• Serve maybe with some natural yoghurt and mango chutney on the side.  

Bran, Sultana and Apple Muffins

My children spend most of their time asking for 'a treat', I'm not entirely sure they know what the word means, although they certainly seem to know what it isn't, they won't be palmed off with a banana for example!  These muffins are relatively guilt-free as they are low in fat and high in fibre, delicious with it though.

Makes 12 Muffins

Ingredients

225g Wholemeal Self Raising Flour

50g Fine Wheat Bran

200g Light Brown Sugar

a pinch of Salt

1 teaspoon Baking Powder

1 teaspoon Bicarbonate of Soda

1 teaspoon Ground Allspice or Cinnamon (optional)

100g Sultanas

100ml Natural Yoghurt

100ml Milk

50ml Sunflower or Vegetable Oil

2 Large Eggs

2 teaspoons Vanilla Extract

2 Eating Apples, grated

• Preheat the oven to 200C (fan) and line a muffin tin with cases.
• Put the sultanas into a small bowl and cover with just boiled water from the kettle.
• In a mixing bowl mix all the dry ingredients together.
• In a measuring jug, measure the natural yoghurt, the milk then the oil.  Add the eggs and the vanilla extract then mix it all together with a fork.
• Drain the raisins then toss them into the flour bowl quickly turning them over until they are covered with flour.  
• Pour the jug of wet ingredients into the dry bowl then quickly mix to combine, adding the grated apple as you stir.  When the mixture is just combined spoon into the cases leaving about 1cm at the top.  You can then sprinkle the top with more brown sugar if you want a crackly top.
• Bake in the preheated oven for 15-20 minutes until puffed and golden brown. 

Sea Breeze Jelly Shots

Do I really need to say anything about these??  Party on....

Will make approximately 30 jelly shots

Ingredients

200ml Vodka

250ml Cranberry Juice

250ml Grapefruit Juice

10 leaves of Gelatine

100ml Water

100g White Sugar

• In a large jug or bowl mix the vodka with the two juices.
• Soak the gelatine leaves in cold water for 3-5 minutes (separate them as you put them in or they will stick together).
• While they are soaking, put the sugar and water in a small pan and slowly heat, swirling to dissolve the sugar.  When the sugar is dissolved into the water and it is hot but not boiling remove from the heat.  Take the now floppy gelatine out of the water and stir into the hot syrup until all dissolved.
• Pour the gelatine syrup into the vodka/juice mixture and stir.
• Pour carefully into shot glasses (you can get packs of 50 plastic shot glasses - cheap and perfect for jelly shots!)
• Put in the fridge for at least 2 hours to allow to set.
• Enjoy responsibly ;-)

Biscuit Pops

Great for children's parties...actually all manner of occasions!  I like to use the outlining and flooding method for icing them but you can certainly use ready-to-roll icing cut with the same shape cutter if you want to save time.  For the outlining I use writing icing that you can buy in little tubes, far easier than having lots of different piping bags with various colours and consistencies!
I buy my lolly sticks from a baking supplies website but you can also get them in the larger supermarkets.

Ingredients

125g Soft Butter

125g Caster Sugar

1 Large Egg

1 teaspoon Vanilla Extract

250g Plain Flour

For the Icing

Writing icing tubes

Egg white

Icing Sugar

Food Colouring

Chocolate

Golden Syrup

Any decorations like glitter, flowers etc

• To make the dough, cream the butter, vanilla extract and sugar together in a bowl then beat in the egg.  Add the flour and stir until you have a firm dough.  Wrap in cling film and chill in the fridge for 15-30 minutes.
• Preheat the oven to 175C (fan) and line a couple of baking trays with greaseproof/baking paper.
• Take the dough out of the fridge and cut it in half, it's easier to roll out in two batches.
• There are several recommended methods for rolling out biscuit dough, some say roll between cling film or greaseproof paper.  I just roll it out on a lightly floured surface like I do pastry, it works well as long as the dough is cool and you keep it moving between rolls.
• When the dough is rolled to approximately the thickness of a pound coin cut out shapes using a cutter that you have dibbled in flour, this prevents the dough from sticking to the cutter.  Put the cut out shapes onto the lined baking trays allowing room for the lolly sticks.  Place a lolly stick onto each dough shape, press in gently then, using the tips of your fingers, squeeze the dough around the stick slightly.  Then chill these for 10-15 minutes (this is not essential but does slightly reduce spreading while baking).
• Bake in the preheated oven for 8-9 minutes until slightly starting to brown at the edges.  
• Remove from the oven and set aside for 10-15 minutes to cool and firm up before attempting to transfer the biscuit pops to a plate.  Let them cool completely then turn them over so the flat side is facing up, ready to be decorated.
• To outline the design you need a thick icing, this is why the writing icings are so handy.  When piping the outline remember that you are creating a framework to fill with icing so you can't have any gaps.
• To make royal icing simply mix enough icing sugar into egg white to make a smooth icing then add any food colouring you like.  This can then be spooned or piped on your biscuits and gently spread to fill the outline.  Melted chocolate also works well (stir in a gloop of syrup to soften it and add shine), it doesn't set as smoothly as the royal icing so possibly not as good for intricate designs.
• If you want to add glitter or other decorations make sure you put them on when the icing is still wet.  
• To do any further piping on top of the royal icing or chocolate, make sure it is totally dry, the royal icing will take at least 2 hours to set.
• These will last for 3-4 days in an airtight container.