Stuffed mushroom bruschettas

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Serves 2 for a main meal or 4 for a supper dish/starter

Ingredients

• 4 thick slices country-style loaves , white or brown
• 2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
• 4 large flat mushrooms
• 200g jar roasted red peppers , either strips in oil or whole peppers in brine
• 150g firm goat's cheese

1. Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
2. Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat's cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad

Spicy roasted parsnip soup

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds , plus extra to garnish
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• 1 large onion , cut into 8 chunks
• 2 garlic cloves
• 675g parsnips , diced
• 2 plum tomatoes , quartered
• 1.2l vegetable stock
• 1 tbsp lemon juice

1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Vegetarian club

Ingredients

• 3 slices granary bread
• 1 large handful watercress
• 1 carrot , peeled and coarsely grated
• small squeeze lemon juice
• 1 tbsp olive oil
• 2 dessertspoons reduced-fat houmous
• 2 tomatoes , thickly sliced

1. Toast the bread. meanwhile mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the houmous over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, houmous side down, then press down and eat as is or cut the sandwich into quarters.

Roasted beetroot relish

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

Serves 8

 

Ingredients

• 4 medium beetroot
• 4 garlic cloves , unpeeled
• olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp capers
• 1 tbsp gherkins
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp white wine vinegar

1. Heat the oven to 190C/fan 170C/gas 6. Trim each beetroot leaving the stalk and root end attached. Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic. Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water. Season, cover tightly with the foil and roast for about 1-11/2 hours or until tender.
2. Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl. Finely chop the capers and gherkins and add to the beetroot with the chopped parsley.
3. Squeeze the roasted garlic out of each clove and mash in a small bowl. Add the white wine vinegar and 2 tbsp olive oil and whisk together. Season, pour over the beetroot and mix well.

Carrot & sesame burgers

Preparation and cooking times

Prep 30 mins
Cook 20 mins

Serves 6

Ingredients

• 750g carrots , peeled and grated
• 410g can chickpeas , drained and rinsed
• 1 small onion , roughly chopped
• 2 tbsp tahini paste , plus 1 tsp to serve
• 1 tsp ground cumin
• 1 egg
• 3 tbsp olive oil
• 100g wholemeal breadcrumbs
• zest 1 lemon , plus 1 tsp juice
• 150ml pot natural yogurt
• 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
• 3 tbsp sesame seeds

1. Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
2. Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
3. Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Ghiya Kofta curry, Indian cooking- Vegetarian Koftas using Squash/Gourd,...

Spinach Enchiladas

Easy chocolate cake

Less than 30 mins preparation time

30 mins to 1 hour cooking time

For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. Technique: Greasing and lining cake tins
   Watch technique0:33 mins
3. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
4. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
5. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
6. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
7. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
8. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
   
   Technique: Removing cakes from a cake tin
   Watch technique0:32 mins
9. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
10. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Carrot cake with cream cheese icing

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 10-12

Ingredients

• 250g/9oz plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 150g/6oz light brown sugar
• 50g/2oz walnuts, shells removed
• 220g/8oz canned pineapple slices, chopped
• handful sultanas
• 2 ripe bananas, mashed
• 1 passion fruit, pulp only
• 150g/5oz carrots, grated
• 150ml/5fl oz corn oil
• 3 free-range eggs

For the icing

• 125g/4oz butter, softened, plus extra for greasing
• 225g/8oz cream cheese
• 450g/1lb icing sugar
• 1 tsp vanilla extract
• 100g/3½oz creamed coconut, grated
• 50g/2oz crushed pecans, to decorate

Preparation method

1. Preheat the oven to 160C/320F/Gas 2.
2. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.
3. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.
4. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
5. If the cake top is browning too much, cover with a circle of kitchen foil.
6. Remove from the oven when ready and allow to cool on a wire rack.
7. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.
8. Add sugar and vanilla extract and mix well.
9. Add the coconut and mix again.
10. Once the cake is cool, remove from the cake tin and spread the icing all over the cake.
11. Decorate the cake with a few crushed pecans and serve in generous slices.

Ginger-glazed carrots

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

• 4 or 5 medium to large carrots
• large knob butter
• 330ml/12fl oz ginger beer
• pinch of caster sugar
• salt

Preparation method

1. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly.
2. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed.

Chocolate and ginger oat biscuits

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Makes 12 biscuits

Ingredients

• 225g/8oz unsalted butter
• 200g/7oz soft brown sugar
• 2 free-range eggs, beaten
• 50g/1¾oz golden syrup
• 8 tbsp water
• 200g/7oz plain flour
• 2½ tsp baking powder
• 2 tsp sea salt flakes
• 500g/1lb 2oz rolled oats
• 6 tsp ground ginger
• 3 tsp ground cinnamon
• 50g/1¾oz stem ginger, chopped
• 115g/4oz good quality dark chocolate

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Cream the butter with the sugar until light and fluffy. Gradually add the eggs, then beat in the golden syrup and the water.
2. Fold in the sifted dry ingredients and the stem ginger until well combined. Roll the mixture into small balls with your hands and place them onto a greased baking tray, leaving room for them to spread. Flatten the biscuits slightly then bake in the oven for about 20 minutes. Remove the biscuits from the oven and set aside to cool completely.
3. Melt the chocolate in a bowl suspended over a pan of barely simmering water. Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set.

Salted caramel millionaire’s shortbread

Less than 30 mins preparation time

1 to 2 hours cooking time

Makes 9 squares

Ingredients

For the shortbread

• 175g/6oz unsalted butter
• 75g/2½ oz caster sugar
• 1 vanilla pod, split and seeds scraped out
• 225g/8oz plain flour

For the caramel

• 200g/7oz unsalted butter
• 1 x 397g/14oz can condensed milk
• 4 tbsp golden syrup
• 1 tsp sea salt

For the topping

• 350g/12oz milk chocolate

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
2. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
3. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
4. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
5. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
6. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.

Christmas biscuits

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 24

Ingredients

• 100g/3½oz unsalted butter, softened at room temperature
• 100g/3½oz caster sugar
• 1 free-range egg, lightly beaten
• 275g/10oz plain flour
• 1 tsp vanilla extract
• To decorate
• 400g/14oz icing sugar
• 3-4 tbsp water
• 2-3 drops food colourings
• Edible glitter

Preparation method

1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
2. Cream the butter and sugar together in a bowl until pale, light and fluffy.
   
   Technique: Creaming butter by hand
   Watch technique0:50 mins
3. Beat in the egg and vanilla extract, a little at a time, until well combined.
4. Stir in the flour until the mixture comes together as a dough.
5. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
6. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
9. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens.

Stained glass window biscuits

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 25

Ingredients

For the biscuits

• 350g/12oz plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 tsp ground ginger
• 100g/3½oz butter
• 175g/6oz soft brown sugar
• 1 free-range egg, beaten
• 4 tbsp golden syrup
• packet wrapped fruit-flavoured boiled sweets in different colours

To decorate

• tube ready-made white icing (available in the baking sections of most supermarkets) (optional)
• narrow ribbon

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the biscuits, mix the flour, bicarbonate of soda, salt and ginger together in a bowl.
3. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
   
   Technique: Rubbing in
   Watch technique0:46 mins
4. In another bowl, beat together the egg and golden syrup, then pour this mixture into the flour mixture and mix to make a smooth dough, kneading lightly with your hands.
   
   Technique: Kneading bread
   Watch technique2:35 mins
5. Crush the sweets in their wrappers using a rolling pin.
6. Roll the dough out on a floured work surface to about 0.5cm/¼in thick, then cut into shapes using a selection of Christmas-themed cookie cutters. Transfer the biscuits to baking sheets lined with baking paper.
7. Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.
8. Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake the biscuits in the oven for 10-12 minutes, or until golden-brown.
9. Remove the biscuits from the oven. While they're still warm, check that the holes are still there - if not, push a straw through again. Do not remove the biscuits from the baking tray until they have cooled because the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.
10. If you like, you can decorate the biscuits with piped white icing. Thread ribbons through the holes in the biscuits to make loops for hanging from the tree.

 

Quick pineapple sponge pudding with flambéed pineapple

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

Ingredients

For the pineapple sponge

• 175g/6oz butter, softened, plus extra for greasing
• 4 tbsp golden syrup
• 175g/6oz caster sugar
• 175g/6oz self-raising flour
• 3 free-range eggs
• 125g/4½oz pineapple, finely chopped

For the flambéed pineapple

• 50g/2oz raisins
• 110ml/4floz dark rum
• 50g/2oz butter
• 4 pineapple slices, with core removed
• 75g/3oz caster sugar
• 4 scoops vanilla ice cream, to serve

Preparation method

1. For the pineapple sponge, grease four small ramekins with butter.
2. Drizzle the golden syrup into the bottom of the ramekins.
3. Blend the butter, sugar, flour and eggs in a food processor until smooth. Add the pineapple and blend again until smooth.
4. Divide the mixture among the ramekins. Cover with cling film (make sure the cling film doesn’t touch the pudding mixture) and microwave on high for 2½ minutes, or until the puddings are risen and cooked through. Remove from the microwave and set aside to cool for one minute.
5. Meanwhile for the flambéed pineapple, soak the raisins in the rum in a small bowl.
6. Heat the butter in a frying pan until foaming and fry the pineapple rings for 1-2 minutes on each side, or until golden-brown on each side.
7. Add the rum and raisin mixture and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
8. Add the sugar and continue to cook until the sugar melts and becomes caramel.
9. To serve, place each pineapple ring to one side of each serving plate and top with a scoop of vanilla ice cream. Turn the sponges out alongside. Spoon over the rum and raisin sauce.

Quick syrup and lemon sponge pudding

 

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 16

Ingredients

• 350g/12oz butter, softened, plus extra for greasing
• 200g/7oz golden syrup
• 125g/4½oz caster sugar
• 2 lemons, zest only
• 6 free-range eggs, lightly beaten
• 350g/12oz self-raising flour

To serve

• 75g/3oz golden syrup
• 1 litre/2 pints custard

Preparation method

1. Generously butter the inside of two 1.2 litre/2 pint pudding basins.
2. Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside.
3. Beat the remaining 100g/3½oz golden syrup, butter, sugar and lemon zest together in a large bowl until light and fluffy.
4. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a just dropping consistency. (Add a splash of milk if the mixture is very thick.)
5. Spoon the mixture into the pudding basins until three-quarters full, then smooth the surface with the back of a spoon.
6. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. (Cook one pudding at a time.)
7. The pudding is done when a skewer inserted into the centre comes out clean. Leave to stand for five minutes. Run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.
8. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.

Learning to chop

Learning to chop: finely chopping celery

Watch technique1:24 mins

When learning to chop like a chef, start off slowly and proceed with care, making sure all your fingers - and your thumb - are clear from the blade as you cut. A sharp knife is essential.
-Hold the end of the celery stalk between your little finger and thumb.
-Place your other fingers on top of the celery.
-Angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the celery.
-Meanwhile, with the hand holding the knife, ease the blade further up the celery with each cut, inching the fingernails of your other hand back accordingly.

Aubergine and tofu satay

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

For the green curry paste

• 1 shallot, peeled, finely chopped
• 1 lemongrass stalk, tough outer leaves removed, chopped
• 2 small red chillies, chopped
• 2 cloves garlic, peeled, crushed
• 2.5cm/1 inch piece fresh root ginger, peeled and grated
• 1 lime, zest only
• 1 tbsp chopped fresh coriander

For the skewers

• 2 tbsp groundnut oil
• 1 packet firm tofu, drained and pressed
• 1 aubergine
• 12 short wooden skewers, soaked in cold water for at least 15 minutes

For the satay sauce

• 2 tbsp groundnut oil
• 1 shallot, peeled, finely chopped
• 2 cloves garlic, peeled, finely chopped
• 2 large red chillies, seeds removed, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 75g/3oz crunchy peanut butter
• 200g/7fl oz coconut milk
• 1 lime, juice only
• salt, to taste

Preparation method

1. For the green curry paste, place all of the paste ingredients into a mortar and pound with a pestle until they form a paste. (You will not need all of the paste; store unused portion in a tightly covered jar in the fridge for up to two weeks.).
2. For the skewers, mix three tablespoons of the green curry paste together with one tablespoon of the groundnut oil until well combined.
3. Cut the tofu and aubergine into 1.25cm/½ inch cubes and thread onto the wooden skewers, alternating the tofu and aubergine along the skewer. Lay the skewers flat on a plate and pour over the curry paste mixture to coat well, rubbing the aubergine and tofu all over. Cover with cling film and leave to marinate for at least 30 minutes, or overnight if possible, in the fridge.
4. Preheat the grill to medium.
5. Brush the vegetables with the remaining groundnut oil and cook under the grill for 8-10 minutes, turning once, or until the skewers are golden-brown all over. Set aside.
6. For the satay sauce, heat the oil in a small pan and fry the shallot, garlic, chillies and spices for 4-5 minutes, or until the shallot and garlic are softened.
7. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, followed by the coconut milk. Bring to the boil, then simmer for 6-8 minutes, or until the sauce thickens. Season, to taste, with lime juice and salt. Divide the sauce equally among four smalll bowls.
8. Serve the skewers on individual plates with a small bowl of satay sauce on the side.

Black cherry and kirsch truffle desserts

Over 2 hours preparation time

Less than 10 mins cooking time

Serves 8

Ingredients

• 350g/12oz black cherries, stoned and chopped (canned may be used)
• 4 tbsp kirsch liqueur
• 1 tsp almond essence
• 200g/7oz quality dark chocolate
• 175g/6oz creamed coconut, roughly chopped or grated
• 100g/4oz hard (block) vegetarian margarine
• 200g/7oz vegetarian almond crunch biscuits
• 50g/2oz hazelnuts, roughly chopped

Preparation method

1. Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
2. Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
3. Melt the chocolate, creamed coconut and margarine together over a gentle heat.
   
   Technique: Melting chocolate
   Watch technique1:07 mins
4. Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
5. Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.
6. Turn out the desserts and serve on individual plates.

Saag paneer on a pumpkin rosti with tamarind glaze and coconut cream

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4

Ingredients

For the rösti

• 1 small pumpkin, peeled and seeds removed
• 1 large potato, peeled
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• 1 small bunch coriander, finely chopped
• salt and freshly ground black pepper
• 2 tbsp sunflower oil

For the saag paneer

• 500g/1lb 2oz baby spinach, washed
• salt
• sunflower oil
• 4 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp whole cumin seeds
• 1 small white onion, peeled and finely sliced
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• ½ tbsp ginger paste or grated ginger
• 1 tbsp garlic paste or crushed garlic
• 2 tbsp ground garam masala
• 12 cherry tomatoes, halved
• 500g/1lb 2oz paneer cheese, cut into 4cm/1½in cubes

For the tamarind glaze

• 2 tbsp sugar
• 2 tbsp red wine vinegar
• 100g/3½oz tamarind paste

For the coconut cream

• 100g/3½oz creamed coconut
• 3 tbsp warm water

Preparation method

1. For the rösti, preheat the oven to 180C/350F/Gas 4. Using a coarse grater, grate the pumpkin and potato into a large bowl. Add the green and red chillies and the coriander and season with salt and freshly ground black pepper.
2. Remove the excess liquid from the pumpkin mixture by squeezing it in a clean tea towel over the sink. Divide the mixture into four equal patties and shape to make the röstis.
3. Heat the oil over a medium heat in a large frying pan. Carefully place the patties into the pan and fry on both sides for about three minutes ,or until golden-brown. Transfer to a baking tray and place in oven for 15 minutes, or until fully cooked through.
4. Meanwhile, make the saag paneer. Bring a large pan of water to the boil. Once boiling, add the spinach and blanch for about 30 seconds. Drain immediately and rinse under cold water. Blend the spinach with either a stick blender or in a food processor to make a coarse purée, adding salt and a little sunflower oil, then set aside.
5. Heat three tablespoons of the ghee in a saucepan over a high heat. Add the mustard and cumin seeds and fry for one minute. Reduce the heat and gently fry the onion until softened and lightly coloured.
6. Add the chillies and the ginger and garlic pastes and continue to cook for 2-3 minutes. Sprinkle in the garam masala, cook for one minute, then add the spinach purée and the tomatoes and continue cooking for 3-4 minutes.
7. In a separate pan, heat the remaining ghee. Fry the paneer cubes in batches until golden-brown. Drain on kitchen paper and keep warm.
8. For the tamarind glaze, place all ingredients into a saucepan with a little water and reduce the volume by about two-thirds over a high heat. Strain through a fine sieve and keep warm.
9. For the coconut cream, using the back of a fork gently mash the coconut cream into the warm water until fully dissolved, then beat until you have a smooth cream.
10. To serve, drizzle the tamarind glaze in a zig-zag pattern and place a rösti on top. Place the saag onto the rösti and top with the paneer. Pour over the coconut cream and decorate with edible flowers (preferably nasturtiums)

Pumpkin soup

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 8-10

Ingredients

• 1 x 4kg/8lb 13oz pumpkin
• 125g/4oz butter
• 2 medium onions, peeled, finely chopped
• 1 cinnamon stick
• freshly grated nutmeg
• salt and freshly ground black pepper
• 1.7 litres/3 pints vegetable stock
• 3 tablespoons sherry

Preparation method

1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.
2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)
3. Roughly chop the scooped-out pumpkin flesh.
4. Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
7. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
8. Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
9. Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.
10. Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
11. To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.

Quorn ratatouille

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

Ingredients

• dash olive oil
• ½ onion, chopped
• 2 cloves garlic, sliced
• ½ yellow pepper, chopped
• 1 red chilli, finely chopped
• 2 tsp tomato purée
• 3 tomatoes, chopped
• 200g/7oz Quorn 'chicken' pieces
• 3 sprigs fresh rosemary
• small handful spinach
• salt and freshly ground black pepper

Preparation method

1. Heat a dash of olive oil in a saucepan, add the onion, garlic, yellow pepper and chilli and fry for 4-5 minutes, or until softened slightly.
2. Stir in the tomato purée and chopped tomatoes and cook for 4-5 minutes, or until the tomatoes have broken down slightly.
3. Add the Quorn and rosemary sprigs and cook for 2-3 minutes, then add the spinach and season, to taste, with salt and freshly ground black pepper. Cook for another 1-2 minutes, then spoon into a bowl and serve.

Rum and raisin baked cheesecake

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6

Ingredients

• 10 digestive biscuits
• 50g/1¾oz butter, melted
• 600g/1lb 5oz cream cheese
• 2 tbsp plain flour
• 175g/6oz caster sugar
• 5 drops vanilla extract
• 2 free-range eggs, plus 1 egg yolk
• 2 x 142ml/5fl oz pots soured cream
• 150g/5½oz raisins, soaked in 100ml/3½fl oz white rum
• 2 tbsp icing sugar

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin.
2. Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes.
3. Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy.
4. Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes.
5. Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve.

New York sour

Less than 30 mins preparation time

No cooking required cooking time

Serves 1

Ingredients

• 1 free-range egg white
• 50ml/2fl oz bourbon
• 25ml/1fl oz fresh lemon juice
• 2 tsp sugar syrup
• splash ruby port

To serve

• orange slice
• fresh cherry

Preparation method

1. Place all the ingredients except the ruby port into a cocktail shaker with a handful of ice and shake hard.
2. Strain the cocktail into a tumbler over ice.
3. Pour the ruby port carefully on top, so that it floats. Garnish with a slice of orange and a fresh cherry.

Affini tea

Less than 30 mins preparation time

No cooking required cooking time

Serves 1

Ingredients

• 50ml/2fl oz Scotch whisky
• 1 Lady Grey tea bag
• 1 tsp peach syrup
• 2 dashes angostura bitters
• twist lemon peel, to garnish

Preparation method

1. Pour the Scotch into a mixing jug with a handful of ice. Dip the teabag in for about 20 seconds to infuse, remove and add the remaining ingredients.
2. Stir until well combined, then strain the cocktail into a tumbler filled with ice. Garnish with the lemon twist.

Scotch eggs with a spicy homemade pickle.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

• 4 free-range eggs
• 750g/1lb 10oz tofu
• 275g/9¾oz breadcrumbs
• 250g/9oz vegetarian black pudding, finely chopped
• 1 garlic clove, chopped
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• pinch ground cinnamon
• 4 lemons, juice and zest

For the coating

• 100g/3½oz breadcrumbs
• 100g/3½oz polenta
• 2 free-range eggs, beaten
• vegetable oil, for deep-frying

For the pickle

• 2 tbsp vegetable oil
• 2 red onions, sliced
• 2 red chillies, chopped
• 200ml/7fl oz white wine vinegar
• 200g/7oz caster sugar
• 1 tbsp tamarind paste
• 1 small cauliflower, outer leaves removed, cut into small florets
• 2 tsp cornflour mixed with a little water to make a paste

Preparation method

1. Cook the eggs in boiling water for six minutes, then refresh in a bowl of iced water. Once cool, peel and set aside.
2. Meanwhile, blend the tofu and breadcrumbs in a food processor, then add the black pudding, garlic, herbs, cinnamon, lemon juice and zest, and blend together until smooth.
3. Carefully mould the mixture around each of the boiled eggs, making sure there are no gaps.
4. For the coating, mix the breadcrumbs and polenta together in a bowl until well combined and beat the eggs in a separate bowl.
5. Dip each Scouse egg in the beaten egg, then dip into the breadcrumb mixture until completely covered.
6. Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
7. Deep-fry the Scouse eggs for 5-6 minutes, or until crisp and golden-brown. Carefully remove the eggs from the pan with a slotted spoon and set aside to drain on kitchen paper.
8. Meanwhile, for the pickle, heat the oil in a frying pan and fry the onion for 5-6 minutes, or until softened. Add the chilli and cook for a further 2-3 minutes.
9. Heat the vinegar, sugar and tamarind paste in a saucepan until boiling. Blanch the cauliflower florets in the vinegar mixture for 2-3 minutes, then remove with a slotted spoon.
10. Stir the cornflour mixture into the vinegar mixture and remove the pan from the heat. Stir in the cooked onion and cauliflower, then set aside to cool.