1001 Recipes You've Always Wanted to Cook (2015)

Plum Frangipane Tart

FOOD FROM THE FREEZER

It’s always a good idea to have a well-stocked freezer for when you’re in a hurry and don’t have time to cook. Just take out a portion, defrost in the microwave, reheat and, hey presto, a meal in minutes! In this section, you will discover a wide range of delicious recipes that you can cook ahead and freeze until required, including a vegetarian tart and fish cakes.

It’s also great when you’re planning a party or family gathering and can prepare the food at leisure over several weeks rather than having a stressful last-minute marathon session in the kitchen. We have soups, curries and even a risotto for these occasions, as well as delicious fruit tarts.

In addition, we’ve got some great home-baked cakes, cookies, muffins and bread that all freeze well and will taste just as good when thawed. If you keep these in your freezer, you always have something to serve to your unexpected guests when they drop by unannounced.

And, finally, a freezer is a boon when there’s a glut of seasonal fruit and vegetables that need using up. Make them into soups, tarts or even a compote to serve on breakfast cereal or muesli.

VEGETABLE AND BARLEY SOUP

50g/2oz/4 tbsp butter

1 onion, finely chopped

1 leek, thinly sliced

3 carrots, cubed

½ small swede (rutabaga), cubed

1 parsnip, cubed

1.3 litres/2¼ pints/5½ cups hot vegetable stock

40g/1½oz/¼ cup pearl barley

salt and ground black pepper

3 tbsp chopped fresh parsley

1 Melt the butter in a pan over a low heat. Add the onion and the white leek slices (reserve the green slices) and cook gently for 5 minutes, stirring occasionally, until softened. Stir in the carrots, swede and parsnip, cover the pan and cook gently for 5 minutes.

2 Pour in the hot stock, add the barley and seasoning, and then bring to the boil. Reduce the heat, cover the pan and simmer for 1 hour until the barley is tender.

3 Add the green leek slices and cook for 5 minutes.

4 Check the seasoning. Cool and freeze, or sprinkle the hot soup with parsley, ladle into bowls and serve.

LENTIL AND SQUASH SOUP

1 tbsp sunflower oil

1 onion, finely chopped

4 tsp medium curry paste

1 tsp cumin seeds, crushed

2 garlic cloves, crushed

450g/1lb butternut squash, peeled, seeded and cubed

1 dessert apple, peeled, cored and cubed

1.2 litres/2 pints/5 cups hot vegetable stock

50g/2oz/⅓ cup red lentils

salt and ground black pepper

3 tbsp chopped fresh coriander (cilantro)

1 Heat the oil in a pan over a low heat. Add the onion and cook gently for 5 minutes or until softened. Stir in the curry paste, cumin seeds and garlic and cook for 1 minute, then stir in the cubed squash and apple.

2 Add the hot stock and lentils and season with salt and pepper. Bring to the boil, then cover the pan and simmer gently for 45-50 minutes until the lentils are soft.

3 Blitz half the soup to a purée in a blender, then taste and adjust the seasoning.

4 Cool and freeze, or stir in the coriander and reheat gently. Ladle into warmed bowls and serve.

LETTUCE AND GARDEN HERB SOUP

50g/2oz/4 tbsp butter

1 onion, chopped

1 medium baking potato, cubed

1 litre/1¾ pints/4 cups hot vegetable stock

1 round lettuce, torn into pieces

50g/2oz fresh parsley, chives and/or basil, roughly chopped

salt and ground black pepper

croûtons to serve

1 Melt the butter in a pan over a low heat. Add the onion and cook gently for 5 minutes or until softened. Stir in the potato, then cover and cook for 10 minutes, stirring occasionally.

2 Pour in the hot stock and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes or until the potatoes are cooked.

3 Add the lettuce and herbs and cook for 1 minute or until the lettuce wilts. Blend, in batches, until smooth.

4 Cool and freeze, or reheat and serve the hot soup with a sprinkle of croûtons.

LAMB ROGAN JOSH

1 tbsp sunflower oil

4 x 300g/11oz lamb shanks

2 onions, sliced

4 garlic cloves, crushed

1 tbsp grated fresh root ginger

1 cinnamon stick, halved

8 cardamom pods, crushed

4 tbsp medium-hot curry paste

2 tbsp plain (all-purpose) flour

2 tbsp tomato paste

2 tsp caster (superfine) sugar

500g/1lb 2oz tomatoes, chopped

600ml/1 pint/2½ cups lamb stock

salt and ground black pepper

boiled rice to serve

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

2 Heat the oil in a frying pan, add the lamb shanks and cook over a medium heat for 10 minutes, turning until browned all over. Transfer to an ovenproof casserole.

3 Add the onions to the pan and cook over a low heat for 5 minutes or until they start to turn golden. Stir in the garlic, ginger, cinnamon and cardamom. Mix in the curry paste and cook for 1 minute.

4 Mix in the flour, tomato paste and sugar, then stir in the tomatoes and stock. Season with salt and pepper, bring to the boil and pour over the lamb. Cover the dish and cook in the oven for 2 hours or until the lamb is tender.

5 Cool and freeze, or serve immediately with boiled rice.

TEOCHEW-STYLE CHICKEN

1 tbsp sunflower oil

900g/2lb chicken thighs

1 large onion, finely chopped

2 tsp cornflour (cornstarch)

pared rind and juice of 1 orange

2 garlic cloves, crushed

2 tsp grated fresh root ginger

3 star anise

300ml/½ pint/1¼ cups hot chicken stock

4 tbsp Chinese rice wine

1 tsp Sichuan peppercorns

3 tbsp soy sauce

boiled egg noodles to serve

1 Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and cook the chicken over a medium heat for 5 minutes or until browned all over. Using a slotted spoon, transfer to a casserole.

2 Add the onion to the pan and cook for 5 minutes, stirring, until just tender. Mix the cornflour with the orange juice in a small bowl until smooth.

3 Add the garlic, ginger and star anise to the pan, cook for 1 minute, then stir in the hot stock, wine and orange juice. Crush the peppercorns and add to the pan with the soy sauce and orange rind. Bring to the boil, then pour over the chicken.

4 Cover the casserole and cook in the oven for 1 hour until the chicken is cooked. Discard the orange rind.

5 Cool and freeze, or serve immediately with egg noodles.

POT-ROASTED CHICKEN

1 red onion, cut into wedges

2 leeks, thickly sliced

2 celery sticks, sliced

2 carrots, sliced

4 tomatoes, peeled and chopped

1 x 1.4kg/3lb chicken

150ml/¼ pint/scant ⅔ cup apple juice

150ml/¼ pint/scant ⅔ cup cider

4 tbsp chopped fresh parsley

salt and ground black pepper

boiled rice to serve

1 Put the onion, leeks, celery, carrots and tomatoes in a large pan. Add the chicken, breast-side down, pushing it into the vegetables.

2 Pour the apple juice and cider over the top and cover the pan. Bring to the boil, then reduce the heat and simmer gently for 30 minutes.

3 Turn the chicken over, cover the pan and cook gently for 50 minutes or until it is thoroughly cooked. Season to taste.

4 Cool and freeze or remove the chicken, discard the skin and carve into slices. Arrange on serving plates with the vegetables and juices. Sprinkle with parsley and serve with boiled rice.

THAI MONKFISH CURRY

1 onion, quartered

1 lemongrass stalk, sliced

2 tsp grated fresh root ginger

1 tbsp coconut oil

1 tbsp Thai green curry paste

1 x 400ml/14fl oz can coconut milk

150ml/¼ pint/scant ⅔ cup fish stock

grated zest and juice of 1 lime

2 tsp Thai fish sauce

450g/1lb monkfish (anglerfish) fillets, halved

basil leaves, rice noodles and stir-fried vegetables to serve

1 Put the onion, lemongrass and ginger in a food processor or blender and blitz until very finely chopped. Heat the oil in a large pan and cook the onion mixture over a low heat for 5 minutes, stirring, until softened but not coloured. Stir in the curry paste and cook for 30 seconds.

2 Stir in the coconut milk, stock, lime zest and juice and fish sauce. Bring just to the boil, reduce the heat, cover the pan and simmer gently for 5 minutes.

3 Add the monkfish in a single layer, push down into the liquid, cover and simmer gently for 8 minutes or until just cooked.

4 Using a slotted spoon, lift the fish out of the pan and slice thickly, then return to the pan and heat through gently.

5 Cool and freeze, or serve immediately in bowls over cooked rice noodles. Top with stir-fried vegetables and basil leaves.

SALMON AND PEA RISOTTO

2 tbsp olive oil

1 onion, finely chopped

225g/8oz/1 cup arborio rice

grated zest of 1 lemon

175ml/6fl oz/¾ cup white wine

900ml/1½ pints/3⅔ cups hot fish stock

450g/1lb salmon fillet

250g/9oz asparagus, trimmed

4 tbsp crème fraîche

125g/4oz/1 cup frozen peas

salt and ground black pepper

4 tbsp freshly grated Parmesan

1 Heat the oil in a large frying pan over a low heat and cook the onion for 5 minutes, stirring occasionally, until softened.

2 Stir in the rice and lemon zest and cook for 1 minute or until the rice is glossy. Add the wine and 2 ladlefuls of hot stock, then arrange the salmon, cut into four pieces, on top. Cover and simmer for 10 minutes, adding stock as needed, or until the salmon is just cooked. Remove the salmon from the pan, discard the skin and bones and flake the flesh. Set aside.

3 Simmer the rice for 15 minutes, uncovered, adding more stock and stirring frequently, until it is soft and creamy.

4 Meanwhile, cook the asparagus in a pan of boiling water for 2 minutes. Drain well, then add to the pan with the crème fraîche and peas. Cook for 3 minutes. Season to taste.

5 Cool and freeze, or serve with the salmon in bowls, sprinkled with Parmesan.

CHEESE-TOPPED FISH PIE

1 litre/1¾ pints/4 cups milk

225g/8oz smoked cod fillet

300g/11oz unsmoked cod fillet

675g/1½lb salmon fillet

250g/9oz peeled raw prawns (shrimp)

900g/2lb potatoes, thinly sliced

bunch of fresh parsley, chopped

125g/4oz/½ cup butter

125g/4oz/1 cup plain (all-purpose) flour

6 tbsp dry white wine

150ml/¼ pint/scant ⅔ cup fish stock

50g/2oz/½ cup grated Cheddar

salt and ground black pepper

1 Preheat the oven to 190°C/375°F/Gas 5.

2 Put the milk, cod and salmon in a pan and bring to the boil. Reduce the heat, cover and simmer gently for 5 minutes. Add the prawns and cook for 3-4 minutes until they are pink.

3 Meanwhile, cook the potato slices in a pan of boiling water for 4-5 minutes until just tender. Drain and leave to cool.

4 Lift the fish and prawns out of the pan, reserving the milk, and remove the skin and bones. Cut into large flakes and place in an ovenproof dish with the parsley.

5 Melt the butter in a pan, whisk in the flour and cook for 30 seconds. Gradually whisk in the milk, wine and stock and bring to the boil, whisking until thick and smooth. Pour just under two-thirds of the sauce over the fish in the dishes.

6 Arrange the potato on top, drizzle with the remaining sauce and sprinkle with cheese. Cool and freeze or cook in the oven for 30-35 minutes until golden. Serve with peas.

MACKEREL FISH CAKES

500g/1lb 2oz potatoes, cubed

25g/1oz/2 tbsp butter

2 hard-boiled eggs, chopped

225g/8oz smoked mackerel fillets, skinned and flaked

4 spring onions (scallions), diced

a large handful of watercress, roughly chopped

2 medium eggs

75g/3oz/1½ cups fresh white breadcrumbs

olive oil to fry

crème fraîche flavoured with horseradish sauce to serve

1 Cook the potatoes in a pan of boiling water for 15 minutes or until tender. Drain and mash with the butter.

2 Stir in the chopped hardboiled eggs, fish, spring onions and watercress. Set aside to cool for 15 minutes.

3 Beat the eggs in a shallow dish and tip the breadcrumbs on to a plate. Divide the fish mixture into eight portions and shape into patties. Dip them in the beaten egg to coat both sides and then into the breadcrumbs. Coat all over and place on a non-stick baking sheet. Cover and chill in the refrigerator for 1 hour to firm up.

4 Heat 2 tbsp oil in a large frying pan over a medium heat and cook the fish cakes for 5 minutes on each side or until golden brown, crisp and piping hot. Cool and freeze, or serve with crème fraîche flavoured with horseradish sauce.

GOAT’S CHEESE AND ROASTED PEPPER TART

225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust

50g/2oz/4 tbsp butter, cubed, plus extra to grease

50g/2oz/4 tbsp white vegetable fat (shortening), cubed

For the filling

1 red, 1 yellow and 1 green (bell) pepper, quartered and seeded

1 tbsp olive oil

4 tsp green pesto sauce

4 tbsp freshly grated Parmesan

100g/3½oz goat’s cheese, cubed

leaves from 2-3 fresh basil sprigs, roughly chopped, plus extra leaves to garnish

8 olives, pitted and halved

3 medium eggs

250ml/8fl oz/1 cup milk

salt and ground black pepper

1 Butter a 23cm/9in loose-bottomed fluted tart tin. Put the flour in a food processor with a pinch of salt and the fats and pulse to fine crumbs. Gradually mix in 3 tbsp cold water to make a smooth dough.

2 Knead on a lightly floured surface, then roll out thinly until a little larger than the tin. Lift the pastry over the rolling pin and use to line the tart tin. Trim the edge, prick the bottom with a fork and chill in the refrigerator for 30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5.

4 Put the tart tin on a baking sheet, fill with parchment paper and baking beans and bake in the oven for 10 minutes. Remove the paper and beans and cook for 5 minutes or until dry and crisp. Reduce the oven temperature to 180°C/350°F/Gas 4.

5 Put the peppers, skin-side up, in a single layer on a foil-lined grill (broiling) pan, brush with oil and add salt and pepper. Grill (broil) for 10 minutes or until softened. Leave to cool in the foil.

6 Peel the peppers and slice the flesh. Spread pesto over the base of the tart, arrange the peppers on top, then sprinkle the cheeses and basil leaves over, plus the olives.

7 Beat the eggs and milk with salt and pepper, pour into the pastry shell and bake in the oven for 30 minutes or until golden brown and set.

8 Set aside to cool for 10 minutes, then serve cut into wedges, garnished with basil. Or leave to cool completely, wrap in foil and freeze.

FREEFORM FRUIT TARTS

340g/12oz red plums

225g/8oz raspberries

70g/2½oz/⅓ cup caster (superfine) sugar plus extra to sprinkle

1 tsp cornflour (cornstarch)

grated zest of 1 lemon

cream or custard to serve

For the sweet pastry (pie crust)

225g/8oz/2¼ cups plain (all-purpose) flour

50g/2oz/½ cup icing (confectioner’s) sugar

150g/5oz/⅔ cup cold butter, diced plus extra to grease

3 egg yolks

1 tsp vanilla extract

beaten egg to brush

1 To make the pastry, put the flour in a large mixing bowl, add the icing sugar and butter and rub in the butter until it resembles fine breadcrumbs. Mix the egg yolks with the vanilla extract, add to the flour and mix to a smooth ball. Cover and chill in the refrigerator for 30 minutes.

2 Stone and slice the plums and mix with the raspberries, caster sugar, cornflour and lemon zest.

3 Preheat the oven to 180°C/350°F/Gas 4. Butter two baking sheets.

4 Divide the pastry into six pieces and roll out each one to a 15cm/6in diameter circle. Divide the fruit among the circles, leaving a border of 2.5cm/1in. Fold the pastry up and around the fruit, pleating it in soft folds and leaving the centre uncovered. Place the tarts on the prepared baking sheets. Brush the edges of the pastry with beaten egg and sprinkle with a little caster sugar. Bake in the oven for 20-25 minutes.

5 Leave on the baking sheets to cool for 10 minutes. Serve the warm tarts with cream or custard. Or cool, wrap in foil and freeze.

RED FRUIT REFRESHER

2 tsp cornflour (cornstarch)

50g/2oz/¼ cup caster (superfine) sugar

300ml/½ pint/1¼ cups red grape juice

225g/8oz red plums, halved and stoned

150g/5oz blackberries

225g/8oz seedless red grapes, halved

1 Put the cornflour and sugar in a pan, then gradually mix in the red grape juice until smooth. Heat gently, stirring until the sugar dissolves.

2 Increase the heat and bring to the boil, stirring until thickened. Reduce the heat and add the plums, blackberries and grapes. Mix together.

3 Simmer for 2-3 minutes until just tender. Cool and serve or freeze.

CHEAT’S SUMMER BERRY SORBET

500g/1lb 2oz frozen mixed summer berries

6 tbsp blackcurrant cordial

4 tbsp caster (superfine) sugar

2 fresh mint sprigs

4 tbsp Greek yogurt with honey

1 Put the frozen mixed summer berries in a food processor with the undiluted blackcurrant cordial and sugar. Pulse in short bursts until the mixture is smooth and thick. Add the leaves from the mint sprigs and blitz again.

2 Spoon into glasses and stir through the honey-flavoured yogurt for a rippled effect.

3 Serve immediately while the fruits are still frozen, or return to the freezer.

PLUM FRANGIPANE TART

150g/5oz/⅔ cup butter, softened

150g/5oz/scant ⅔ cup caster (superfine) sugar

150g/5oz/1½ cups ground almonds

2 tbsp plain (all-purpose) flour

2 medium eggs, beaten

450g/1lb red plums, stoned and sliced

3 tbsp flaked almonds

2 tbsp icing (confectioner’s) sugar

For the pastry (pie crust)

225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust

50g/2oz/¼ cup caster (superfine) sugar

125g/4oz/½ cup cold butter, diced

1 To make the pastry, put the flour, sugar and butter in a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Mix in 3 tbsp cold water to make a smooth dough.

2 Knead on a lightly floured surface, then roll out a little larger than a 28 x 18 x 4cm/11 x 7 x 1½in fluted loose-bottomed tart tin. Line the tin with the pastry, prick the base with a fork, then chill in the refrigerator for 20-30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry shell with parchment paper and baking beans, then bake in the oven for 15 minutes. Remove the paper and beans and cook for 5 minutes or until crisp. Leave to cool. Reduce the oven temperature to 180°C/350°F/Gas 4.

4 Meanwhile, cream the butter and sugar until light and fluffy. Gradually beat in alternate spoonfuls of ground almonds and flour with the beaten eggs, until smooth. Spoon the mixture into the pastry shell and top with the plums and almonds.

5 Bake in the oven for 30-35 minutes until the frangipane is golden. Leave to cool for 20 minutes. Remove from the tin and cut into pieces. Freeze when cold.

6 Serve warm, dusted with sifted icing sugar.

CHEESE AND APPLE SCONES

sunflower oil to grease

1 cooking (green) apple, peeled, cored and cubed

2 tbsp cider vinegar

1 tbsp light brown sugar

1 tbsp wholegrain mustard

450g/1lb/4½ cups self-raising (self-rising) flour plus extra to dust

50g/2oz/4 tbsp butter, cubed

175g/6oz/1½ cups grated Cheddar cheese

2 medium eggs, beaten

6 tbsp milk

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly oil a large baking sheet.

2 Cook the apple in the vinegar, sugar and mustard in a small pan over a medium heat for 5 minutes or until soft.

3 Put the flour, butter and seasoning in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the apple and two-thirds of the cheese. Add three-quarters of the beaten egg and enough milk to make a soft dough.

4 Put the dough on a lightly floured surface and cut in half. Roll out each piece to a circle about 2cm/¾in thick.

5 Place both dough rounds on the prepared baking sheet, then cut each one into 6 wedges and separate them slightly to allow space for rising in the oven. Brush the tops with the remaining egg and sprinkle with the remaining cheese.

6 Bake in the oven for 20 minutes or until golden brown and well risen. Serve warm or set aside to cool and then freeze.

PASSION FRUIT COMPOTE

2 lemongrass stalks, slit lengthways

125g/4oz/½ cup caster (superfine) sugar

1 large pineapple

grated zest and juice of 1 lime

2 passion fruit, halved

1 Bruise the lemongrass by pressing with the end of a rolling pin. Place in a pan with 600ml/1 pint/2½ cups water and the sugar. Heat gently, stirring occasionally, until the sugar dissolves. Increase the heat and simmer for 5 minutes. Set aside for 20 minutes for the syrup to cool.

2 Meanwhile, slice off the top and bottom of the pineapple. Remove the skin and slice the fruit into circles. Cut them in half and discard the central core.

3 Discard the lemongrass and add the lime zest and juice to the syrup. Scoop out the seeds from the passion fruit and stir into the syrup.

4 Put the pineapple in a glass serving dish and pour the syrup over. Set aside to cool completely and then serve or freeze.

BEETROOT DRIZZLE CAKE

3 medium eggs

150ml/¼ pint/scant ⅔ cup sunflower oil

175g/6oz/¾ cup light brown sugar

225g/8oz/2¼ cupsself-raising (self-rising) flour

1 tsp baking powder

3 tsp ground ginger

grated zest and juice of 1 orange

175g/6oz cooked beetroot (beets), coarsely grated

2 tbsp chopped preserved ginger

2 tbsp sunflower seeds

150g/5oz/scant ¾ cup granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4. Line a 20 x 30cm/8 x 12in cake tin with parchment paper.

2 Beat the eggs, oil and brown sugar in a bowl. Sift in the flour, baking powder and ground ginger and beat well. Add the orange zest and beetroot and mix until smooth.

3 Pour into the prepared tin and sprinkle with the preserved ginger and seeds. Bake in the oven for 30-35 minutes until well risen and a skewer inserted into the centre comes out clean. Remove the cake from the tin, place on a wire rack and pierce the top in several places with a skewer.

4 Meanwhile, heat the granulated sugar and orange juice, stirring until the sugar dissolves. Spoon the syrup over the top of the hot cake and set aside to cool.

5 When cold, peel away the paper and cut the cake into small squares. Freeze or serve.

BLUEBERRY CHOC MUFFINS

125ml/4fl oz/½ cup sunflower oil

150g/5oz/scant ⅔ cup natural yogurt

2 medium eggs, beaten

1 tsp vanilla extract

250g/9oz/2½ cups self-raising (self-rising) flour

1 tsp baking powder

125g/4oz/½ cup caster (superfine) sugar

125g/4oz/1 cup blueberries

125g/4oz white chocolate, roughly chopped

1 Preheat the oven to 190°C/375°F/Gas 5. Put twelve paper muffin cases into a 12-hole muffin pan.

2 With a fork, mix the oil, yogurt, eggs and vanilla extract in a bowl. Put the flour, baking powder and sugar in a large bowl. Add the wet ingredients to the dry ones and fork together until just mixed - the briefer the mixing the lighter the muffins will be.

3 Add the blueberries and chocolate and stir briefly, then spoon the mixture into the paper cases.

4 Bake in the oven for 15-20 minutes until well risen and golden brown. Cool and freeze, or serve warm.

TRIPLE CHOC COOKIES

250g/9oz/2½ cups plain (all-purpose) flour

125g/4oz/½ cup caster (superfine) sugar

175g/6oz/¾ cup butter, cubed

1 tsp vanilla extract

50g/2oz dark (semi-sweet)chocolate, roughly chopped

50g/2oz milk chocolate, roughly chopped

50g/2oz white chocolate, roughly chopped

1 Put the flour and sugar in a bowl, add the butter and rub in with your fingertips until it resembles fine breadcrumbs.

2 Stir in the vanilla and chocolates, mixing until the crumbs and chocolate stick together. Squeeze gently to make a ball.

3 Knead the dough lightly until smooth, then place on a piece of parchment paper and roll into a cylinder, 25cm/10in long and 5cm/2in diameter. Wrap the parchment around the dough and chill in the refrigerator for 30 minutes.

4 Unwrap and cut into 20 slices, about 1cm/½in thick.

5 Preheat the oven to 180°C/350°F/Gas 4. Arrange the slices on a non-stick baking sheet and bake in the oven for 12-15 minutes. Cool and serve or freeze.

FUDGE BROWNIES

100g/3½oz/¾ cup blanched hazelnuts

½ tsp coarse salt

250g/9oz dark (semi-sweet) chocolate, broken into pieces

175g/6oz/¾ cup butter

3 medium eggs, beaten

225g/8oz/1 cup light brown sugar

75g/3oz/¾ cup self-raising (self-rising) flour

1 tsp baking powder

100g/3½oz cream fudge, roughly chopped

1 Preheat the oven to 180°C/350°F/Gas 4. Line a 20 x 30cm/8 x 12in roasting pan with parchment paper.

2 Dry-roast the hazelnuts and salt in a small frying pan over a low heat until the nuts are golden. Chop roughly.

3 Melt the chocolate and butter in a large bowl set over a pan of gently simmering water for 5 minutes.

4 Whisk the eggs and sugar together until light and frothy, then gradually whisk in the melted chocolate mixture. Sift the flour and baking powder over the top and gently fold in with half the nuts. Pour the mixture into the prepared pan. Sprinkle with the remaining nuts and salt.

5 Bake in the oven for 25-30 minutes until well risen, the top has begun to crack and the centre is still slightly soft.

6 Sprinkle the fudge over the top, then put back in the oven for 2 minutes to soften. Leave the brownies to cool in the pan. When cool, lift out and peel away the paper.

7 Freeze or cut into small squares and serve.

FARMHOUSE BREAD

sunflower oil to grease

1kg/2¼lb/8 cups strong white bread flour plus extra to dust

50g/2oz/4 tbsp butter, cubed

2 tbsp caster (superfine) sugar

2 tsp salt

2½ tsp easy-blend dried yeast

600ml/1 pint/2½ cups warm water

1 Oil two 900g/2lb loaf tins. Put the flour in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar, salt and yeast, then mix in the water to make a soft dough.

2 Knead on a floured surface for 5 minutes or until smooth and elastic. Return the dough to the bowl, cover loosely and leave in a warm place to rise for 45-60 minutes.

3 Knock the dough back with your fist, then knead again. Cut into two and shape into loaves. Press into the prepared tins and cover loosely with oiled clingfilm (plastic wrap). Leave to rise for 30-40 minutes until just above the top of the tin.

4 Preheat the oven to 220°C/425°F/Gas 7. Dust the loaves with flour and cook in the oven for 25 minutes or until golden brown and the bread sounds hollow when tapped. Turn out on to a wire rack to cool. Freeze when cold.

CORIANDER NAAN BREADS

500g/1lb 2oz/4 cups strong white bread flour plus extra to dust

a handful of fresh coriander (cilantro), roughly chopped

1 tsp salt

1 tsp cumin seeds

1 tsp caster (superfine) sugar

2 tsp easy-blend dried (active dry) yeast

50g/2oz/4 tbsp butter or ghee, melted

4 tbsp low-fat natural yogurt

250ml/8fl oz/1 cup warm water

ground black pepper

1 Put the flour, coriander and cumin in a large bowl. Season with pepper and stir in the sugar, yeast and salt.

2 Add the melted butter or ghee and the yogurt, then gradually mix in enough warm water to form a soft dough.

3 Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Place in the bowl, cover loosely with oiled clingfilm (plastic wrap) and leave in a warm place for 45-60 minutes until doubled in size.

4 Knock the dough back with your fist, then knead well. Cut into eight pieces, then roll out each piece to a rough oval. Place on two baking sheets, cover loosely and leave to rise for 10-15 minutes until puffy.

5 Cook under a hot grill (broiler) or on a hot, ungreased griddle pan for 3-5 minutes on each side until puffed and golden brown. Serve or freeze.

ICE POPS

Ice-pop moulds can be bought in cookshops, department stores and most large supermarkets. To serve, dip the mould into a bowl filled with hot water from the tap, count to three, then flex each mould slightly and ease the ice pop from it.

All recipes serve 6

ICED COFFEE LIQUEUR

1 Mix 250ml/8fl oz/1 cup strong fresh coffee with 2 tbsp soft brown sugar, 4 tbsp double (heavy) cream and 4 tbsp coffee cream liqueur. Cool, then pour into ice-pop moulds and freeze until firm.

LEMON LIME CRUSH

1 Pare the rind from 4 unwaxed lemons with a vegetable peeler. Put the pared rind in a pan with 450ml/¾ pint/1¾ cups water and 150g/5oz/scant ⅔ cup caster (superfine) sugar. Heat gently until the sugar dissolves, then boil for 5 minutes. Leave to cool. Strain into a jug, add the juice of 2 limes, then pour into ice-pop moulds, adding a sprig of mint to each one if liked. Freeze until firm.

BANANA CUSTARD

1 Mash or purée 2 large bananas with the juice of ½ lemon, then mix with 225g/8oz/1 cup custard. Pour into ice-pop moulds and freeze until firm.

2 Dip the moulds into hot water and remove the ice pops, then dip the tip of each one into 75g/3oz melted milk chocolate and sprinkle with multicoloured sugar sprinkles. Return to the freezer on a baking sheet lined with parchment paper until firm. Wrap individually in clingfilm (plastic wrap) and pack in a plastic container before refreezing until firm.

WATERMELON

1 Put 3 tbsp caster (superfine) sugar and 3 tbsp water in a pan and heat gently, stirring until the sugar dissolves. Bring to the boil and cook for 1 minute. Take off the heat and add the grated zest and juice of 1 lime. Purée 340g/12oz seeded and diced watermelon in a blender or food processor, stir into the syrup and leave to cool. Pour into ice-pop moulds and freeze until firm.

PEACH BELLINIS

1 Halve, stone and slice 4 large ripe peaches. Place in a pan with 2 tbsp caster (superfine) sugar and 2 tbsp water. Cover and simmer gently for 10 minutes or until the peaches are soft. Purée in a food processor or blender until smooth, then rub through a sieve. Stir in 250ml/8fl oz/1 cup Prosecco or other dry sparkling white wine. Pour into ice-pop moulds and freeze until firm.

STRAWBERRY YOGURT

1 Purée 250g/9oz/2 cups strawberries, then rub through a sieve, discarding the seeds. Mix with 125g/4oz/½ cup natural Greek yogurt and 1 tbsp runny honey. Pour into ice-pop moulds and freeze until firm.

BERRY ORANGE

2 oranges, peeled

50g/2oz/½ cup cranberries

50g/2oz/½ cup raspberries

1 tsp runny honey (optional)

1 Chop the orange flesh and blitz in a blender with the cranberries and raspberries until smooth. Sweeten to taste with honey and pour into two glasses.

PEACH CRUSH

2 ripe peaches, stoned and chopped

250g/9oz pineapple, peeled and chopped

1 small, ripe banana, peeled

1 Put all the fruit in a blender and blitz until thick and smooth. Pour into two glasses.

SUMMER CRUSH

175g/6oz/1½ cups strawberries, hulled

150ml/¼ pint/scant ⅔ cup pressed apple juice

1 Put the strawberries on a tray and freeze for 40 minutes or until firm. Blitz in a blender with the juice until slushy. Pour into a glass.

PAPAYA PASSION

½ medium papaya, peeled, seeded and chopped

juice of ½ lime

2 passion fruit

1 Blitz the papaya, lime juice and passion fruit seeds and pulp in a blender until smooth, then pour into a glass.

BLUE ORANGE

175g/6oz/1½ cups blueberries

2 medium oranges, peeled

1-2 tsp maple syrup

1 Chop the orange flesh, then blitz briefly in a blender with the blueberries. Taste and add maple syrup to sweeten. Pour over ice in a large glass.

BLACK BEAUTY

175g/6oz/1½ cups blackcurrants, stalks removed

150ml/¼ pint/scant ⅔ cup pressed apple juice

3 fresh mint sprigs

2 tsp runny honey

1 Put the blackcurrants in a blender with the apple juice and mint. Blitz until smooth, and sweeten with honey. Pour over ice cubes into two glasses.

PINK MANGO

1 pink grapefruit, peeled

300g/11oz mango, peeled and stoned

150ml/¼ pint/scant ⅔ cup pressed apple juice

1 Chop the grapefruit flesh, discarding any pips. Chop the mango flesh.

2 Blitz the grapefruit, mango apple juice in a blender until smooth. Pour into two glasses.

VEGGIE COMBO

375g/13oz cucumber, seeded and chopped

50g/2oz kale

150ml/¼ pint/scant ⅔ cup pressed carrot juice

ground black pepper

1 Put the cucumber, kale and carrot juice in a blender. Season with black pepper and blitz until smooth. Pour over ice in two glasses.

CARROT BLITZ

2 medium oranges, peeled

1cm/½in piece fresh root ginger, peeled

150ml/¼ pint/scant ⅔ cup orange juice

150ml/¼ pint/scant ⅔ cup pressed carrot juice

1 Chop the orange flesh roughly, discarding any pips. Chop the ginger.

2 Blitz the orange, ginger and apple and carrot juices in a blender until smooth. Divide between two glasses.

MEXICANA

1 small lemon, peeled

2 ripe pears, peeled, cored and chopped

1 small, ripe avocado, peeled and stoned

50g/2oz baby spinach leaves

1 Chop the lemon flesh, discarding any pips. Place in a blender with the chopped pear.

2 Chop the avocado roughly and add to the blender with the spinach. Blitz until smooth, then pour into a glass to serve.