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

Pesto

BASIC RECIPES

This final section is dedicated to all the basic recipes you will need to make your life in the kitchen simpler. As well as all the old standbys - savoury stocks, gravy, shortcrust pastry and white sauce (béchamel) - there are some unusual recipes for a wide range of stuffings, embellished with herbs, spices and fruit, for chicken, goose and turkey.

The sauces featured include classic savoury ones, such as festive Cumberland and cranberry sauces, classic hollandaise and creamy mayonnaise, as well as aromatic pesto, rouille and salsa verde. There’s even a recipe for homemade tomato ketchup. Among the sweet sauces you will find out how to make real custard, a quick chocolate sauce and fresh raspberry coulis, as well as crème pâtissière and Chantilly cream for special occasions.

For the adventurous pastry chef, we tell you how to make your own melting puff pastry or an easier flaky version, as well as choux pastry, suet crust and even gluten-free pie crust.

And, lastly, we have a range of icings and frostings to add the finishing touches to your cakes - from basic buttercream to glossy chocolate ganache.

FISH STOCK

1kg/2¼lb fish bones and trimmings

2 carrots, chopped

1 onion, chopped

2 celery sticks, chopped

1 bouquet garni (see here)

6 white peppercorns and ½ tsp sea salt

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

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

BONE STOCK

1kg/2¼lb meat bones, fresh or from cooked meat

2 onions, roughly chopped

2 celery sticks, roughly chopped

2 carrots, roughly chopped

1 tsp salt and 3 black peppercorns

1 bouquet garni

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

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

BEEF STOCK

1.6kg/3½lb mixed beef bones: shin, rib or sawn marrow bones

2 tbsp oil

3 streaky bacon rashers (slices), chopped

2 onions, roughly chopped

2 carrots, sliced

3 celery sticks, sliced

3 fresh thyme sprigs

2 bay leaves

½ tsp salt

½ tsp black peppercorns

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

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

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

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

CHICKEN STOCK

1.6kg/3½lb raw chicken bones

2 onions, roughly chopped

1 large leek, roughly chopped

2 celery sticks, roughly chopped

1 bouquet garni

1 tsp black peppercorns and ½ tsp sea salt

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

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

BASIC GRAVY

hot fat from the roast

300-450ml/½ -¾ pint/1¼-1¾ cups vegetable

water or stock

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

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

VEGETABLE STOCK

2 onions, roughly chopped

3 celery sticks, roughly chopped

2 leeks, roughly chopped

3 carrots, roughly chopped

2 bay leaves

a few fresh thyme sprigs

1 small bunch of fresh parsley

10 black peppercorns

½ tsp sea salt

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

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

MUSHROOM STUFFING

50g/2oz/4 tbsp butter

2 onions, finely chopped

450g/1lb mushrooms, roughly chopped

4 tbsp chopped fresh parsley

4 tbsp pinenuts (pignoli)

125g/4oz/2 cups fresh white breadcrumbs

1 large (US extra-large) egg, beaten

salt and ground black pepper

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

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

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

CRANBERRY STUFFING

225g/8oz/1 cup wild rice

225g/8oz streaky bacon, cut into strips

2 red onions, finely chopped

2 sticks celery, chopped

75g/3oz/½ cup dried cranberries

1 large (US extra-large) egg, beaten

salt and ground black pepper

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

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

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

CHESTNUT STUFFING

450g/1lb fresh chestnuts

25g/1oz/2 tbsp butter

2 onions, finely chopped

1 apple, peeled, cored and chopped

340g/12oz/6 cups fresh white breadcrumbs

2 tbsp finely chopped fresh sage

salt and ground black pepper

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

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

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

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

HERB AND LEMON STUFFING

40g/1½oz/3 tbsp butter

1 onion, finely chopped

2 garlic cloves, crushed

125g/4oz/2 cups fresh white breadcrumbs

4 tbsp chopped fresh parsley

4 tbsp chopped fresh tarragon or thyme

finely grated zest and juice of 1 small lemon

1 medium (US large) egg yolk

salt and ground black pepper

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

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

SAGE AND SAUSAGE STUFFING

1 tbsp oil

1 onion, finely chopped

2 garlic cloves, crushed

125g/4oz/½ cup pork sausagemeat

1 tbsp chopped fresh sage

salt and ground black pepper

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

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

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

SPICY SAUSAGE STUFFING

450g/1lb spicy Italian-style pork sausages

125g/4oz/½ cup butter

2 onions, finely chopped

3 sticks celery, chopped

4 tbsp chopped fresh parsley

salt and ground black pepper

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

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

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

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

PORK AND APPLE STUFFING

2 tbsp olive oil

1 onion, finely chopped

1 parsnip, diced

2 apples, peeled, cored and cut into chunks

400g/14oz/1¾ cups pork sausagemeat

grated zest of and juice of 1 lemon

2 tbsp chopped fresh thyme

125g/4oz/2 cups fresh white breadcrumbs

2 large (US extra-large) eggs, beaten

salt and ground black pepper

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

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

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

PORK AND CHESTNUT STUFFING

50g/2oz/4 tbsp butter

1 red onion, roughly chopped

4 celery sticks, roughly chopped

4 tbsp chopped fresh flat-leafed parsley

1 tbsp chopped fresh sage

175g/6oz white bread, diced

2 cooking (green) apples, peeled, cored and diced

6 ready-to-eat prunes, chopped

225g/8oz cooked, peeled (or vacuum-packed) chestnuts, roughly chopped

a good pinch of grated nutmeg

450g/1lb/2 cups pork sausagemeat

salt and ground black pepper

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

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

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

ROSEMARY AND LEMON STUFFING

50g/2oz/4 tbsp butter

1 onion, finely chopped

125g/4oz/2 cups fresh white breadcrumbs

1 tbsp chopped fresh rosemary leaves

grated zest and juice of 1 lemon

1 medium (US large) egg, beaten

salt and ground black pepper

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

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

3 Use to stuff a 1.4kg/3lb chicken

CLASSIC SOUP DUMPLINGS

125g/4oz/1 cup + 2 tbsp self-raising (self-rising flour

50g/2oz/⅓ cup shredded suet

salt and ground black pepper

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

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

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

ORANGE AND HERBSTUFFING

50g/2oz/4 tbsp butter

1 large onion, finely chopped

2 garlic cloves, crushed

75g/3oz/1½ cups fresh white breadcrumbs

50g/2oz/½ cup pinenuts (pignoli), chopped

6 ready-to-eat dried apricots, chopped

grated zest and juice of 1 orange

2 tbsp each chopped fresh thyme and sage

1 medium (US large) egg yolk, beaten

salt and ground black pepper

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

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

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

BECHAMEL SAUCE

300ml/½ pint/1¼ cups milk

1 slice onion

8 whole black peppercorns

1 mace blade

1 bay leaf and a few parsley stalks

25g/1oz/2 tbsp butter

15g/½oz/2 tbsp plain (all-purpose) flour

freshly grated nutmeg

salt and ground black pepper

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

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

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

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

HOLLANDAISE SAUCE

3 tbsp white wine vinegar

6 black peppercorns

1 mace blade

1 slice onion

1 bay leaf

2 medium (US large) egg yolks

125g/4oz/½ cup unsalted butter, at room temperature, diced

2 tbsp single (light) cream

a dash of lemon juice to taste

salt and ground white pepper

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

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

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

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

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

BEARNAISE SAUCE

4 tbsp white wine vinegar

1 shallot, finely chopped

4 black peppercorns

a few fresh tarragon sprigs, chopped

2 medium (US large) egg yolks

75g/3oz/6 tbsp butter, at room temperature, diced

1 tbsp chopped fresh tarragon

salt and ground white pepper

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

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

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

4 Season to taste. Stir in the tarragon.

CUMBERLAND SAUCE

finely pared zest and juice of 1 orange

finely pared zest and juice of 1 lemon

4 tbsp redcurrant jelly

1 tsp Dijon mustard

1 tsp ground ginger

4 tbsp port

salt and ground black pepper

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

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

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

MUSHROOM SAUCE

50g/2oz/4 tbsp butter

1 onion, finely chopped

175g/6oz button or cup mushrooms, sliced

150g/5oz mixed wild mushrooms, sliced

1 garlic clove, crushed

150ml/¼ pint/scant ⅔ cup white wine

200ml/7fl oz/¾ cup crème fraîche or cream

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a pan and cook the onion over a low heat for 10 minutes. Add the mushrooms and garlic and cook over a high heat for 4-5 minutes until tender and all the moisture has evaporated.

2 Add the wine, bring to the boil and bubble away until reduced by half.

3 Add the crème fraîche and the seasoning. Bring to the boil and bubble away for 5 minutes or until slightly thickened. Stir in the parsley.

CRANBERRY SAUCE

2 tbsp olive oil

1 red onion, diced

grated zest and juice of 1 large orange

a pinch of ground cloves

1 tsp grated fresh root ginger

1 bay leaf

150g/5oz/⅔ cup light muscovado sugar

125ml/4fl oz/½ cup port

450g/1lb/4 cups cranberries

1 Heat the oil in a pan and cook the onion over a low heat for 5 minutes. Add the orange zest and juice, spices, bay leaf, sugar and the port. Simmer gently for 40 minutes.

2 Add the cranberries, bring back to the boil and simmer for 10-15 minutes until tender. Cool and chill in the refrigerator. Bring to room temperature before serving.

FRENCH DRESSING

1 tsp Dijon mustard

a pinch of caster (superfine) sugar

2 tbsp white or red wine vinegar

6 tbsp olive oil

salt and ground black pepper

1 Whisk the mustard, sugar, vinegar and seasoning together in a bowl. Gradually whisk in the oil until the dressing amalgamates and thickens.

PESTO

a large bunch of fresh basil leaves

2 garlic cloves, peeled

50g/2oz/½ cup pinenuts (pignoli)

125ml/4fl oz/½ cup olive oil

50g/2oz/½ cup freshly grated Parmesan

a squeeze of lemon juice

salt and ground black pepper

1 Roughly tear the basil and place in a large mortar with the garlic, pinenuts and a little of the oil. Pound with a pestle to a paste. Or work in a food processor to a paste.

2 Gradually add the rest of the oil and season to taste. Transfer to a bowl.

3 Stir in the Parmesan and a squeeze of lemon juice.

4 Store in a screw-topped jar in the refrigerator for up to three days.

ROUILLE

1 large red pepper, grilled (broiled) and seeded

4 garlic cloves, crushed

1 red chilli, halved and seeded

125ml/4fl oz/1 cup olive oil

2 tbsp fresh white breadcrumbs

1 Blitz the red pepper in a food processor or blender with the garlic and chilli.

2 Gradually pour in the oil until combined. Stir in the breadcrumbs.

TOMATO SAUCE

1kg/2¼lb tomatoes, roughly chopped

2 tbsp olive oil

2 garlic cloves, crushed

grated zest of 1 lemon

2 tbsp torn fresh basil

a pinch of sugar

1 tbsp balsamic vinegar

salt and ground black pepper

1 Put the tomatoes in a pan with the oil, garlic, lemon zest and basil. Bring to the boil, then cover and simmer for 20 minutes.

2 Add salt and pepper to taste and the sugar. Simmer, uncovered, for 10 minutes or until reduced. Add the vinegar. If wished, pass through a sieve and reheat before serving.

SALSA VERDE

a handful of fresh parsley

6 tbsp fresh white breadcrumbs

6 tbsp olive oil

2 tsp capers

2 gherkins (cornichons)

grated zest and juice of 1 lemon

a small bunch of fresh chives

salt and ground black pepper

1 Put all the ingredients, except the salt and pepper, in a blender or food processor and blitz until thoroughly combined.

2 Turn into a bowl and season to taste. Store in the refrigerator for up to five days.

SLOW-COOKED TOMATO SAUCE

3 tbsp olive oil

2 large onions, finely chopped

4 garlic cloves, crushed

1kg/2¼lb tomatoes, roughly chopped

500g/1lb 2oz/2 cups passata (strained tomatoes)

150ml/¼ pint/scant ⅔ cup red or white wine

a large handful of fresh basil sprigs

1 tsp caster (superfine) sugar

1 tbsp balsamic vinegar

salt and ground black pepper

1 Heat the oil in a large pan and cook the onions over a low heat for 10 minutes or until tender and golden. Add the garlic and tomatoes and cook for 5 minutes. Stir in the passata, wine, half the basil, the sugar and balsamic vinegar. Season to taste and bring to the boil, stirring. Cover and cook gently for 1 hour until thick.

2 Discard the basil sprigs. Finely chop the leaves of the remaining basil and stir into the sauce.

MAYONNAISE

2 medium (US large) egg yolks, at room temperature

2 tsp lemon juice or white wine vinegar

1 tsp Dijon mustard

a pinch of sugar

300ml/½ pint/1¼ cups olive oil

salt and ground black pepper

1 Put all the ingredients except the oil and seasoning in a food processor. Pulse briefly until pale and creamy.

2 With the motor running, add the oil through the feed tube, in a steady stream, until the mayonnaise is thick. Thin, if needed, with a little hot water. Season to taste.

3 Store the mayonnaise in a screw-topped jar in the refrigerator for up to three days.

TOMATO KETCHUP

2.7kg/6lb ripe tomatoes, sliced

3 tbsp tomato paste

225g/8oz/1 cup sugar

300ml/½ pint/1¼ cups red wine vinegar

a few drops of Tabasco sauce

1 tsp celery salt

1 Cook the tomatoes in a pan over a very low heat for 45 minutes, stirring frequently, until they reduce to a pulp. Bring to the boil and cook rapidly until the pulp thickens.

2 Press the pulp through a nylon or stainless steel sieve, then return to the pan and stir in the remaining ingredients. Simmer gently until the mixture thickens.

3 Pour the ketchup into warm, sterilised bottles. Seal and label, and store in a cool, dark place for up to one year.

VANILLA CUSTARD

600ml/1 pint/2½ cups milk

1 tsp vanilla extract

6 large (US extra-large) egg yolks

2 tbsp caster (superfine) sugar

2 tbsp cornflour (cornstarch)

1 Put the milk and vanilla in a pan. Slowly bring to the boil. Remove from the heat.

2 Whisk the egg yolks, sugar and cornflour in a bowl and gradually whisk in the milk.

3 Rinse the pan and pour the mixture back in. Heat gently, whisking or stirring constantly, for 2-3 minutes until the custard thickens. Serve immediately.

SABAYON CREAM

50g/2oz/4 tbsp golden caster (superfine) sugar

3 medium egg yolks

125ml/4fl oz/½ cup double (heavy) cream

grated zest and juice of 1 lemon

1 Stir the sugar and 125ml/4fl oz/½ cup water in a pan over a low heat until dissolved. Increase the heat and boil for 7-8 minutes until the syrup reaches 105°C/221°F on a sugar thermometer.

2 Whisk the egg yolks in a bowl and gradually whisk in the hot syrup in a thin stream. Beat until thick, mousse-like and cool.

3 Whisk the cream until it forms stiff peaks, then add the lemon zest and juice and whip again to form soft peaks. Fold into the mousse mixture. Cover and chill in the refrigerator. Whisk well before serving.

BUTTERSCOTCH SAUCE

50g/2oz/4 tbsp butter

75g/3oz/6 tbsp light muscovado (brown) sugar

50g/2oz/4 tbsp golden caster (superfine) sugar

150g/5oz/generous ⅓ cup golden (corn) syrup

125ml/4fl oz/½ cup double (heavy) cream

a few drops of vanilla extract

1 Put the butter, sugars and syrup in a pan over a low heat and stir occasionally until melted and smooth. Cook gently, stirring, for 5 minutes.

2 Off the heat, slowly stir in the cream. Add the vanilla extract and stir over a low heat for 1-2 minutes until smooth. Serve the sauce hot or cold.

ANCHOVY SAUCE

15g/½oz/1 tbsp butter

15g/½oz/2 tbsp flour

150ml/¼ pint/scant ⅔ cup milk

150ml/¼ pint/scant ⅔ cup fish stock

2 tsp anchovy essence

a squeeze of lemon juice

salt and ground black pepper

1 Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk and fish stock. Bring to the boil and cook over a medium heat, stirring all the time, until the sauce thickens.

2 Simmer gently for 2-3 minutes. Stir in the anchovy essence and lemon juice. Season to taste with salt and pepper.

ORANGE/LEMON SAUCE

grated zest and juice of 2 large oranges or lemons

1 tbsp cornflour (cornstarch)

2 tbsp sugar

a knob of butter

1 medium egg yolk (optional)

1 Put the fruit zest and juice in a bowl and make up to 300ml/½ pint/1¼ cups with water. Blend the cornflour and sugar with a little of the liquid until smooth.

2 Heat the remaining liquid until boiling, then pour on to the blended mixture, stirring all the time. Return to the pan and bring to the boil, stirring until the sauce thickens. Stir in the butter.

3 Cool, then beat in the egg yolk, if using, and reheat, stirring, without boiling.

COFFEE SAUCE

5 tsp instant strong coffee powder

2 tsp cornflour (cornstarch)

1 x 175g/6oz can evaporated milk

2 tbsp soft light brown sugar

1 Mix the coffee powder and cornflour to a smooth paste with a little water, then make up to 150ml/¼ pint/scant ⅔ cup with more water.

2 Pour into a pan, add the evaporated milk and sugar and slowly bring to the boil, stirring. Simmer for 1 minute.

CHOCOLATE SAUCE

125g/4oz plain (semisweet) chocolate (at least 70% cocoa solids), cut into pieces

2 tbsp light muscovado (brown) sugar

25g/1oz/2 tbsp unsalted butter

1 Put the chocolate in a small pan with the sugar and 150ml/¼ pint/scant ⅔ cup water. Stir over a low heat until the chocolate melts and the sugar dissolves, then bring to the boil, stirring.

2 Let it bubble for 1 minute, then remove from the heat and stir in the butter.

RASPBERRY COULIS

225g/8oz raspberries

framboise eau de vie (optional)

icing (confectioner’s) sugar to taste

1 Put the raspberries in a blender or food processor with the framboise eau de vie, if using. Blitz until puréed.

2 Press the purée through a fine sieve, until nothing is left but the pips.

3 Sweeten with sugar to taste and chill in the refrigerator until needed.

CARAMEL SAUCE

50g/2oz/4 tbsp sugar

150ml/¼ pint/scant ⅔ cup double (heavy) cream

1 Melt the sugar in a small heavy-based pan over a low heat until liquid and golden. Increase the heat to medium and cook to a rich, dark caramel.

2 Immediately take the pan off the heat and pour in the cream in a slow steady stream, taking care, as the hot caramel will make the cream boil up in the pan.

3 Stir over a gentle heat until the caramel melts and the sauce is smooth. Serve hot or cold.

CREME PATISSIERE

300ml/½ pint/1¼ cups milk

1 tsp vanilla extract

3 medium egg yolks, beaten

50g/2oz/4 tbsp golden caster (superfine) sugar

2 tbsp plain (all-purpose) flour

2 tbsp cornflour (cornstarch)

1 Put the milk and vanilla extract in a heavy-based pan and bring to the boil.

2 Meanwhile, whisk the egg yolks and sugar in a bowl until thick and creamy. Whisk in the flour and cornflour until smooth. Gradually whisk in the hot milk, then strain back into the pan.

3 Slowly bring to the boil, whisking constantly. Cook, stirring, for 2-3 minutes until thickened and smooth.

4 Pour into a bowl, cover the surface and set aside to cool.

BLACKBERRY SAUCE

125ml/4fl oz/½ cup red wine

125ml/4fl oz/½ cup water

3 tbsp caster (superfine) sugar

2 whole cloves

5cm/2in piece of cinnamon stick

1 tbsp cornflour (cornstarch)

225g/8oz/2 cups blackberries

2 tbsp cold water

1 Put the red wine, water, sugar, cloves and cinnamon stick in a pan and heat gently, stirring, until the sugar dissolves.

2 Blend the cornflour with 2 tbsp cold water and add to the pan with the blackberries. Cook over a medium heat for 4-5 minutes, stirring, until the blackberries soften and the sauce thickens. Discard the spices and serve warm or cold.

BRANDY BUTTER

150g/5oz/⅔ cup unsalted butter, at room temp

150g/5oz/⅔ cup icing (confectioner’s) sugar, sifted

3 tbsp brandy

1 Put the butter in a bowl and whisk to soften. Gradually whisk in the sugar, pouring in the brandy just before the final addition. Continue whisking until the mixture is pale and fluffy, then spoon into a serving dish.

2 Cover and chill in the refrigerator until needed. Remove 30 minutes before serving.

CHANTILLY CREAM

300ml/½ pint/1¼ cups double (heavy) cream

1 tbsp golden caster (superfine) sugar

finely grated zest of 1 orange (optional)

1 Whip the cream with the sugar until it forms soft peaks. Fold in half the grated orange zest, if using. Cover and chill in the refrigerator.

2 Serve sprinkled with the remaining orange zest, if using.

APRICOT SAUCE

200g/7oz/1¼ cups ready-to-eat dried apricots

250ml/8fl oz/1 cup water

2 tbsp caster (superfine) sugar

juice of 2 oranges

1 Put the apricots and water in a pan and bring to the boil. Cover and simmer gently for 10 minutes.

2 Blitz the apricots and liquid in a blender or food processor with the sugar and orange juice. Add a little water if needed to make a pouring consistency.

MANGO AND LIME SAUCE

2 large mangoes, peeled, stoned and diced

4 tbsp water

4 tbsp caster (superfine) sugar

grated zest and juice of 2 limes

1 Put the mango, water, sugar, lime zest and juice in a pan. Cover and simmer gently for 5 minutes, then blitz in a blender or food processor until smooth. Serve warm or cold.

BLUEBERRY SAUCE

4 tsp cornflour (cornstarch)

4 tbsp caster (superfine) sugar

175ml/6fl oz/⅔ cup water

250g/9oz/2 cups blueberries

1 Put the cornflour and sugar in a pan and gradually mix in the water. Add the blueberries and bring to the boil.

2 Simmer gently over a low heat for 3-4 minutes, stirring, until the blueberries start to soften and the sauce is a deep colour. Serve warm or cold.

SHORTCRUST PASTRY

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

a pinch of salt

125g/4oz/½ cup butter, diced

1 Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

2 Sprinkle 3-4 tbsp cold water evenly over the surface and stir with a round-bladed knife until the mixture sticks together. If it’s too dry, add a little water. Form it into a ball.

3 Knead on a lightly floured surface but do not over-work. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.

SUET CRUST PASTRY

300g/11oz/3 cups self-raising (self-rising) flour

½ tsp salt

150g/5oz/¾ cup shredded suet

1 Sift the flour and salt into a bowl, add the shredded suet and stir to mix.

2 Using a round-bladed knife, mix in about 175ml/6fl oz/⅔ cup cold water to make a soft dough. If it’s too dry, add more liquid.

3 Knead lightly until smooth. Use as required.

RICH SHORTCRUST PASTRY

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

a pinch of salt

175g/6oz/¾ cup butter, diced

2 tsp caster (superfine) sugar

1 large (US extra-large) egg, beaten

1 Put the flour and salt in a bowl and rub in the fat until the mixture resembles fine breadcrumbs. Stir in the sugar.

2 Stir in the egg with a round-bladed knife until the ingredients stick together.

3 Knead lightly for a few seconds to give a firm, smooth dough. Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes before rolling out.

PUFF PASTRY

450g/1lb/4½ cups strong plain (bread) flour plus extra to dust

a pinch of salt

450g/1lb/2 cups butter, chilled

1 tbsp lemon juice

1 Sift the flour and salt into a bowl. Cut off 50g/2oz/4 tbsp butter and flatten the remaining large block with a rolling pin to a slab, about 2cm/¾in thick. Set aside.

2 Cut the smaller piece of butter into dice and rub into the flour, using your fingertips.

3 With a round-bladed knife, stir in the lemon juice and 300ml/½ pint/1¼ cups chilled water to make a soft elastic dough.

4 Turn out on to a lightly floured surface and quickly knead until smooth. Cut a cross through half the depth, then open out to form a star.

5 Roll out, keeping the centre four times as thick as the flaps. Put the slab of butter in the centre and fold the flaps over the top. Press down with a rolling pin and roll out to a rectangle, 40 × 20cm/16 × 8in.

6 Fold the bottom third up and the top third down, keeping the edges straight. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes.

7 Put the pastry on a lightly floured surface with the folded edges to the sides. Repeat the rolling, folding, resting and turning sequence five times.

8 Shape as required, then chill again for 30 minutes before baking.

SWEET PASTRY

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

a pinch of salt

125g/4oz/½ unsalted butter, at room temperature, diced

2 egg yolks

75g/3oz/6 tbsp caster (superfine) sugar

1 Sift the flour and salt into a mound on a clean surface. Make a well in the centre and add the butter, egg yolks and sugar.

2 Using your fingertips, work them together until well blended. Gradually work in all the flour to bind the mixture together.

3 Knead the dough on a lightly floured clean surface until smooth. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.

CHOUX PASTRY

65g/2½oz/⅔ cup strong plain (all-purpose) flour

a pinch of salt

50g/2oz/4 tbsp butter

2 large (US extra-large) eggs, lightly beaten

1 Sift the flour and salt onto a large sheet of parchment paper.

2 Put the butter and 150ml/¼ pint/scant ⅔ cup cold water in a pan over a low heat. When the butter melts, turn up the heat and bring to a rolling boil.

3 Take off the heat and tip in the flour. Beat well with a wooden spoon until the mixture is smooth and leaves the sides of the pan to form a ball. Cool for 1-2 minutes.

4 Gradually beat in the eggs to give a smooth dropping consistency. The pastry should be smooth and shiny.

FLAKY PASTRY

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

a pinch of salt

175g/6oz/¾ cup butter, chilled

1 tsp lemon juice

1 Sift the flour and salt into a bowl. Cut the butter into 2cm/¾in cubes and add to the flour. Mix to coat the butter with the flour.

2 Mix in 100ml/3½fl oz/⅓ cup chilled water and the lemon juice with a round-bladed knife, to make a soft elastic dough. If the pastry is too dry, add more water.

3 Turn out on to a lightly floured surface and knead the dough until smooth.

4 Roll out to a rectangle, 30 x 10cm/12 × 4in. Fold the bottom third up and the top third down, then give the pastry a quarter turn, so the folded edges are at the sides. Press the edges with a rolling pin to seal. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 15 minutes.

5 Place on a lightly floured surface with the folded edges to the sides. Repeat the rolling, folding and turning sequence four more times. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes.

6 Roll out and shape as required, then chill again for 30 minutes before baking.

PIZZA DOUGH

225g/8oz/2¼ cups strong plain (bread) flour plus extra to dust

½ tsp fine sea salt

½ tsp easy-blend dried yeast

1 tbsp olive oil plus extra to oil

1 Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml/¼ pint/scant ⅔ cup warm water and the oil to form a dough.

2 Turn the dough out on to a clean lightly floured surface and knead well for 8-10 minutes until smooth and elastic. (Alternatively, knead in a large food mixer fitted with a dough hook.)

3 Place in an oiled bowl and turn the dough to coat it with oil. Cover the bowl with clingfilm (plastic wrap) and leave to rise in a warm place for 1 hour or until doubled in size.

4 Knock back the dough and shape into 1 large or 2 small circles.

GLUTEN-FREE PASTRY

175g/6oz/1½ cups rice flour

125g/4oz/1 cup tapioca flour

1 tsp xanthan gum

a pinch of salt

150g/5oz/⅔ cup unsalted butter, diced

2 medium (US large) eggs, beaten

1 Put the flours, xanthan gum and a little salt in a bowl and mix well. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Gradually mix in about three-quarters of the beaten egg - enough to mix to a soft dough.

2 Knead the dough on a clean lightly floured surface until smooth. Rest in the refrigerator for 30 minutes before rolling out and using.

COFFEE FUDGE FROSTING

50g/2oz/4 tbsp butter

125g/4oz/½ cup light muscovado (brown) sugar

2 tbsp milk

1 tbsp coffee granules

200g/7oz/1⅓ cups icing (confectioner’s) sugar, sifted

1 Put the butter, muscovado sugar and milk in a pan. Dissolve the coffee in 2 tbsp boiling water and add to the pan. Heat gently, stirring, until the sugar dissolves. Bring to the boil and boil for 3 minutes.

2 Remove from the heat and gradually stir in the icing sugar. Beat with a wooden spoon for 1 minute or until smooth.

3 Use the frosting immediately, spreading it over a cake with a wet palette knife, or dilute with water for a smooth coating.

4 This is enough to cover the top and sides of a 20cm/8in cake.

BUTTERCREAM

75g/3oz/6 tbsp unsalted butter, softened

175g/6oz/1 cup icing (confectioner’s) sugar, sifted

a few drops of vanilla extract

1-2 tbsp milk

1 Put the butter in a bowl and beat with a wooden spoon until light and fluffy.

2 Gradually stir in the sugar, vanilla extract and milk. Beat until light and smooth.

3 This is enough to cover the top of a 20cm/8in cake.

GLACE ICING

225g/8oz/1⅔ cups icing (confectioner’s) sugar

a few drops of vanilla extract (optional)

a few drops of food colouring (optional)

1 Sift the icing sugar into a bowl. Add a few drops of vanilla extract, if wished.

2 Using a wooden spoon, gradually stir in 2-3 tbsp hot water until the mixture is the consistency of thick cream. Beat until smooth and thick enough to coat the back of the spoon. Add colouring, if wished, and use immediately.

3 This is enough to cover the top of a large cake or 18 cupcakes.

AMERICAN FROSTING

1 large (US extra-large) egg white

225g/8oz/1 cup golden caster (superfine) sugar

a pinch of cream of tartar

1 Put the egg white in a clean, grease-free bowl and whisk until it forms stiff peaks.

2 Put the sugar, 4 tbsp water and the cream of tartar in a pan and heat gently, stirring, until the sugar dissolves. Bring to the boil and boil until the sugar syrup reaches 115°C/239°F on a sugar thermometer. Or drop a little into cold water - when it forms a soft ball that you can squash between your finger and thumb, it’s ready.

3 Remove from the heat and when the bubbles subside, pour on to the egg white in a thin stream, whisking constantly, until thick and white. Set aside to cool slightly.

4 When it is almost cold, pour quickly over the cake and spread evenly with a palette knife.

5 This makes enough to cover the top and sides of a 20cm/8in cake.

ROYAL ICING

2 large (US extra-large) egg whites

2 tsp liquid glycerine

450g/1lb/3⅓ cups icing (confectioner’s) sugar, sifted

1 Put the egg whites and glycerine in a bowl and stir just enough to break up the egg whites. Add a little of the sugar and mix gently with a wooden spoon to incorporate as little air as possible.

2 Add a little more sugar as the mixture gets lighter. Keep adding the sugar, stirring gently but thoroughly, until the mixture is stiff and stands in soft peaks.

3 Transfer to an airtight container, cover the surface with clingfilm (plastic wrap) to prevent it drying out, then seal. When required, stir the icing slowly.

4 This is enough to cover the top and sides of a 20cm/8in cake.

VANILLA FROSTING

150g/5oz/1 cup icing (confectioner’s) sugar, sifted

5 tsp vegetable oil

1 tbsp milk

a few drops of vanilla extract

1 Put the sugar in a bowl and beat in the oil, milk and vanilla extract until smooth.

2 This is enough to cover the top and sides of an 18cm/7in cake.

ALMOND PASTE

225g/8oz/1¾ cups ground almonds

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

125g/4oz/¾ cup golden icing (confectioner’s) sugar

1 large (US extra-large) egg

1 tsp lemon juice

1 tsp sherry

1-2 drops of vanilla extract

1 Mix together the ground almonds and sugars in a bowl. In a separate bowl, whisk the egg with the remaining ingredients and add to the dry mixture.

2 Stir well to mix, pounding gently to release some of the oil from the almonds. Knead until smooth, then cover until ready to use.

3 This is enough to cover the top and sides of an 18cm/7in cake.

APRICOT GLAZE

450g/1lb/2 cups apricot jam (jelly)

4 tbsp water

1 Gently heat the jam and water in a pan, stirring occasionally, until melted. Boil hard for 1 minute, then strain through a sieve, rubbing through as much fruit as possible.

2 Pour the glaze into a clean, hot jar, then seal and cool. Store in the refrigerator for up to two months. You only need 3-4 tbsp apricot glaze for a 23cm/9in cake, so this quantity will glaze six to seven cakes.

CHOCOLATE GANACHE

225g/8oz white or plain (semisweet) chocolate (at least 70% cocoa solids), chopped into small pieces

250ml/8fl oz/1 cup double (heavy) cream

1 Put the chocolate in a heatproof bowl. Bring the cream to the boil in a small pan and pour on to the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool for 5 minutes.

2 Whisk until it begins to hold its shape.

3 This is enough to cover an 18cm/7in cake.

BOURSIN LIGHT

4 slices wholemeal bread

50g/2oz Boursin Light cheese

a few crisp salad leaves

1 ripe tomato, thinly sliced

4 lean bacon rashers (slices)

1 Spread the bread with the Boursin. Add the salad leaves and tomato to 2 slices.

2 Grill the bacon until crisp and put on top of the tomato. Cover with the remaining slices and cut in half.

SPICY CHICKEN

2 tbsp mayonnaise

2 tsp mango chutney

2 tsp sultanas (golden raisins)

a good pinch of curry powder

75g/3oz cooked chicken, shredded

4 slices wholegrain bread

1 Mix the mayonnaise, mango chutney, sultanas and curry powder. Stir in the chicken.

2 Spread over 2 slices of bread and cover with the other slices. Cut in half.

BLT

4 lean bacon rashers (slices)

4 slices Granary bread

2 tbsp lite mayonnaise

a few crisp lettuce leaves

2 ripe tomatoes, thinly sliced

1 Grill the bacon rashers until crisp.

2 Spread 2 slices of bread with mayonnaise and add the lettuce and tomatoes. Top with the bacon and cover with the remaining bread slices. Cut in half.

GRILLED TOFU

2 slices marinated tofu

4 slices wholemeal bread

4 tbsp low-fat fromage frais

a few drops of sweet chilli sauce

a few rocket (arugula) leaves, shredded

1 Grill the tofu on a non-stick griddle pan until golden. Toast the bread on one side only.

2 Spread 2 slices on the untoasted side with fromage frais. Sprinkle with chilli sauce and add the tofu and rocket. Cover with the other slices of toast and cut in half.

EGG AND CRESS

2 hard-boiled eggs, peeled and mashed

2 tbsp mayonnaise

4 slices white bread

1 small punnet mustard and cress

1 Mix the egg with the mayonnaise and spread over 2 slices of bread. Sprinkle with the mustard and cress and cover with the remaining bread. Cut into quarters.

TUNA MAYO

1 x 200g/7oz can tuna in brine, drained

1 tbsp mayonnaise

4 slices wholemeal bread

a few thin slices of cucumber

1 Mash the tuna with the mayonnaise until combined. Spread over 2 slices of bread.

2 Arrange the cucumber on top and cover with the remaining slices. Cut in half.

TURKEY

2 tsp lite mayonnaise

4 slices wholegrain bread

a few sprigs of watercress

75g/3oz thinly sliced cooked turkey breast

2 tsp cranberry sauce

1 Spread the mayonnaise over 2 slices of bread. Add the watercress and turkey.

2 Spread the remaining slices with cranberry sauce and place on top. Cut in half.

MEXICAN

3 tbsp hot tomato salsa

1 baby avocado, peeled, stoned and diced

75g/3oz cooked chicken, shredded

4 slices wholegrain bread

2 tbsp low-fat fromage frais

1 Mix together the salsa, avocado and chicken. Spread over 2 slices of bread.

2 Spread the remaining slices with the fromage frais and sandwich together. Cut in half.

PRAWN MAYO

125g/4oz peeled cooked prawns (shrimp)

2 tbsp mayonnaise

grated zest of 1 lemon

2 tbsp chopped fresh coriander (cilantro)

4 slices wholemeal bread

1 Mix the prawns, mayonnaise, lemon zest and coriander. Spread over 2 slices of bread and top with the other 2 slices. Cut into quarters.

FRUITY

4 slices wholegrain bread

1 large banana, mashed

2 tsp mango chutney

1 Spread 2 slices of bread with the mashed banana. Spread the other 2 slices with mango chutney. Sandwich together and cut into quarters.

VINAIGRETTE

2 tbsp extra virgin olive oil

2 tbsp grapeseed oil

1 tbsp white wine vinegar

a pinch each of sugar and English mustard powder

salt and ground black pepper

1 Put the oils, vinegar, sugar and mustard in a large screw-topped jar. Tighten the lid and shake well. Season to taste.

FRUITY YOGURT

150g/5oz/scant ⅔ cup low-fat natural yogurt

grated zest and juice of ½ orange

salt and ground black pepper

1 Blend together the yogurt, orange zest and juice. Season to taste with salt and pepper.

BALSAMIC

2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

salt and ground black pepper

1 Whisk the vinegar and oil in a bowl. Season with salt and pepper to taste.

MUSTARD

1 tbsp wholegrain mustard

juice of ½ lemon

6 tbsp extra virgin olive oil

salt and ground black pepper

1 Whisk the mustard, lemon juice and oil in a bowl. Season to taste with salt and pepper.

SWEET CHILLI

2 tbsp Thai fish sauce

juice of 1 lime

1 tbsp sweet chilli sauce

1 In a small bowl, whisk all the ingredients together until well blended.

FRENCH

1 tsp Dijon mustard

a pinch of sugar

1 tbsp red or white wine vinegar

6 tbsp extra virgin olive oil

salt and ground black pepper

1 Whisk the mustard, sugar, vinegar and seasoning in a bowl. Gradually whisk in the oil until thoroughly combined.

MINTY YOGURT

150g/5oz/⅔ cup Greek yogurt

3-4 tbsp chopped fresh mint leaves

2 tbsp extra virgin olive oil

salt and ground black pepper

1 Mix the yogurt with the mint and oil. Season to taste and stir to combine.

BLUE CHEESE

50g/2oz blue cheese, crumbled

2 tbsp cider vinegar

6 tbsp walnut oil

squeeze of lemon juice

salt and ground black pepper

1 Blitz all the ingredients together in a blender until creamy and smooth.

CAESAR

1 medium (US large) egg

1 garlic clove

juice of ½ lemon

2 tsp Dijon mustard,

1 tsp balsamic vinegar

150ml/¼ pint/scant ⅔ cup sunflower oil

salt and ground black pepper

1 Blitz the egg, garlic, lemon juice, mustard and vinegar in a blender until smooth. With the motor running, gradually add the oil and blitz until smooth. Season with salt and pepper. Cover and chill for up to three days.

THAI

2 tbsp Thai fish sauce

1 tbsp light soy sauce

2 tbsp groundnut oil

juice of 1 lime

a pinch of caster sugar

2 tbsp chopped fresh mint

1 Mix together all the ingredients in a small bowl until well blended.