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

Chocolate Roulade

CHOCOLATE TREATS

Even if you’re not a committed chocaholic, you will love the sumptuous recipes featured in this chapter, which is dedicated exclusively to chocolate. There are everyday treats, including moist muffins and crisp chocolate chip cookies, as well as cakes and desserts for special occasions.

Your family will enjoy the occasional chocolate indulgence, especially the children. For them, we have old-fashioned fudge, fashionable cupcakes and a no-cook refrigerator cake, which will last for days if you have enough self-control not to keep cutting ‘just one more slice’. And no chocolate selection would be complete without at least one recipe for brownies - everyone’s perennial favourite.

A classic Sachertorte adds a touch of sophistication and there are chocolate pots, roulade and a tart to add the finishing touches to an elegant dinner, plus hot puddings that ooze chocolate sauce when you cut into them. And to serve with coffee at the end of the meal, we have recipes for chocolate truffles and biscotti. There are even some fabulous richly flavoured chocolate drinks for when you need a pick-me-up.

STICKY CHOCOLATE BROWNIES

butter to grease

175g/6oz plain (semisweet) chocolate, broken into pieces

50g/2oz ready-to-eat prunes

2 tbsp Armagnac or brandy

200g/7oz/scant 1 cup Demerara (brown) sugar

4 medium (US large) egg whites

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

4 tbsp chopped hazelnuts

icing (confectioner’s) sugar to dust

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 15cm/6in square shallow baking tin and line the base with parchment paper.

2 Melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and set aside to cool slightly.

3 Put the prunes and Armagnac or brandy in a blender and blitz to a purée. Add the Demerara sugar and blitz.

4 Whisk the egg whites until they form soft peaks.

5 Gently fold the prune mixture, flour, nuts and egg whites into the melted chocolate. Pour into the prepared tin and bake in the oven for 1 hour or until firm to the touch.

6 Leave to cool in the tin. Turn out, cut into 12 squares and dust with icing sugar.

NUTTY WHITE CHOCOLATE BROWNIES

75g/3oz/6 tbsp butter plus extra to grease

450g/1lb white chocolate, chopped

4 medium (US large) eggs

175g/6oz/¾ cup golden caster (superfine) sugar

175g/6oz/1½ cups self-raising (self-rising) flour, sifted

175g/6oz/1 cup roughly chopped almonds

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 25 x 20cm/ 10 x 8in baking tin and line the base with parchment paper.

2 Melt 125g/4oz chocolate with the butter in a bowl set over a pan of gently simmering water. Remove and cool slightly.

3 Whisk the eggs and sugar in a large bowl until smooth, then gradually beat in the melted chocolate mixture.

4 Gently fold in the sifted flour with the almonds and the rest of the chocolate. Spoon into the tin and level the surface.

5 Bake in the oven for 30 minutes or until the centre is just firm to the touch. Set aside to cool in the tin.

6 Turn out and cut into 12 squares.

CHEESECAKE BROWNIES

200g/7oz/scant 1 cup butter plus extra to grease

175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), chopped

3 medium (US large) eggs

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

125g/4oz/1 cup self-raising (self-rising) flour, sifted

For the cheesecake mixture

125g/4oz/⅔ cup cream cheese

1 medium (US large) egg

2 tbsp caster (superfine) sugar

1 Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm/9in square baking tin and line with parchment paper.

2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water and stir to combine. Remove from the heat and set aside to cool.

3 Put the eggs and sugar in a bowl and whisk until thick. Fold in the cooled chocolate mixture and the flour and pour into the prepared tin.

4 Beat the cream cheese, egg and sugar in a bowl.

5 Drop heaped teaspoonfuls over the surface of the brownie mixture, then use a skewer to swirl the two mixtures together in a marble pattern.

6 Bake in the oven for 25-30 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Set aside to cool completely. Cut into 9 brownies.

SACHERTORTE

175g/6oz/¾ cup butter plus extra to grease

225g/8oz plain (semisweet)chocolate (minimum 70% cocoa solids), chopped

175g/6oz/¾ cup caster (superfine) sugar

5 medium (US large) eggs, beaten

125g/4oz/1 cup self-raising (self-rising) flour

50g/2oz/½ cup ground almonds

1 x quantity warm chocolate ganache

sugared almonds to decorate

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in springform baking tin and line with parchment paper.

2 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and cool.

3 Cream the butter and sugar until pale and fluffy. Gradually beat in two-thirds of the beaten eggs. Sift in a little of the flour, then gradually beat in the remaining eggs. Fold in the remaining flour and the ground almonds. Fold in the melted chocolate and pour into the prepared tin.

4 Bake in the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 30 minutes, then turn out on to a wire rack to cool.

5 Place the wire rack over a tray. Spoon the chocolate ganache over the top of the cake, letting it trickle down the sides. Use a palette knife to spread it evenly over the top and sides. Set aside for 1 hour to set. Decorate with sugared almonds.

CHOCOLATE MUFFINS

125g/4oz/½ cup butter

100g/3½oz plain (semisweet) chocolate, chopped

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

1 tsp bicarbonate of soda (baking soda)

2 tbsp cocoa powder

175g/6oz/¾ cup caster (superfine) sugar

2 medium (US large) eggs

200ml/7fl oz/¾ cup milk

125g/4oz/½ cup natural yogurt

a few drops of vanilla extract

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

2 Melt the butter and plain chocolate in a bowl set over a pan of gently simmering water. Mix together, then remove from the heat and set aside to cool a little.

3 Sift the flour, bicarbonate of soda and cocoa into a bowl. Add the sugar and stir well.

4 Break the eggs into a bowl and beat in the milk, yogurt and vanilla extract.

5 Pour the egg and the chocolate mixtures on to the dry ingredients and fold in gently - do not over-mix.

6 Divide the mixture among the paper cases. Bake in the oven for 20-25 minutes until well risen and springy to the touch. Cool the muffins on a wire rack.

CHOCOLATE CUPCAKES

125g/4oz/½ cup butter, softened

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

2 medium (US large) eggs, beaten

2 tbsp cocoa powder

125g/4oz/1 cup self-raising (self-rising) flour

175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), roughly chopped

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

1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole and a 6-hole muffin pan with paper muffin cases.

2 Beat the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder and flour and fold into the mixture with half the chopped chocolate.

3 Divide the mixture among the paper cases and bake in the oven for 20 minutes. Cool the cupcakes in their paper cases on a wire rack.

4 Put the cream and the remaining chocolate in a pan over a low heat and stir gently until melted. Set aside to cool and thicken slightly.

5 Spoon the topping on to the cupcakes and set aside for 30 minutes to set.

CHOCOLATE ALMOND REFRIGERATOR CAKE

a little oil to grease

175g/6oz plain (semisweet)chocolate, chopped

175g/6oz milk chocolate, chopped

150g/5oz/⅔ cup butter

75g/3oz/¼ cup golden (corn) syrup

340g/12oz digestive biscuits (graham crackers), roughly crushed

50g/2oz/½ cup chopped pecans

75g/3oz/½ cup dried cherries

50g/2oz white chocolate, chopped

1 Lightly oil a deep 23cm/9in square baking tin and line the base and sides with parchment paper.

2 Melt the plain and milk chocolate, butter and syrup in a bowl set over a pan of gently simmering water. When melted, stir to combine. Set aside to cool slightly.

3 Put the biscuits in a bowl with the pecans and cherries. Pour the chocolate mixture over the top and stir well. Spoon into the prepared tin and level the surface.

4 Melt the white chocolate in a small bowl set over a pan of gently simmering water. Drizzle over the top of the chocolate mixture. Use a skewer to swirl the white chocolate in an attractive pattern. Cover with clingfilm (plastic wrap) or foil, making sure it doesn’t touch the chocolate.

5 Chill in the refrigerator for at least 4 hours or overnight. Cut into squares to serve.

WHITE CHOCOLATE CRUNCH

225g/8oz digestive biscuits (graham crackers), crushed

125g/4oz/½ cup butter, melted

675g/1½ lb white chocolate

600ml/1 pint/2½ cups double (heavy) cream

50g/2oz plain (semisweet) chocolate, coarsely grated

1 Line a 20 x 6.5cm/8 x 2½in springform tin with parchment paper. Stir the biscuit crumbs into the melted butter. Spread over the base of the tin and press down. Chill until set.

2 Chop the white chocolate and melt with half the cream in a bowl set over a pan of barely simmering water. Remove from the heat and stir until smooth. Set aside for 15 minutes or until starting to thicken but still a little warm.

3 In another bowl, whip the remaining cream until it stands in soft peaks. Gently fold into the chocolate mixture. Pour over the biscuit base and chill in the refrigerator for 3 hours.

4 Sprinkle the grated chocolate over the top, then remove from the tin and serve.

CHOC CHIP COOKIES

125g/4oz/½ cup butter, softened, plus extra to grease

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

1 medium (US large) egg

1 tsp vanilla essence

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

½ tsp baking powder

125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks

125g/4oz milk chocolate, cut into chunks

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two baking sheets.

2 Beat the butter and sugar in a bowl until pale and creamy. Beat in the egg and vanilla essence. Sift in the flour and baking powder and mix well. Stir in the chocolate chunks.

3 Drop dessert spoonfuls of the mixture on to the prepared baking sheets. Space them out to allow room for them to spread. Flatten slightly with the back of a fork.

4 Bake in the oven for 12-15 minutes until risen and golden brown, but still quite soft.

5 Leave on the baking sheets for 5 minutes, then transfer to wire rack and set aside until cool. Store in an airtight tin.

CHOC CHIP BISCOTTI

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

75g/3oz/scant ⅓ cup caster (superfine) sugar

½ tsp baking powder

a pinch of salt

2 medium (US large) eggs, beaten

1 tbsp milk

grated zest of 1 orange

25g/1oz/¼ cup hazelnuts

4 tbsp plain (semisweet) chocolate chips

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

2 Sift the flour into a large bowl. Stir in the sugar, baking powder and salt. Make a well in the centre and stir in the beaten eggs, milk, orange zest, nuts and chocolate chips.

3 Turn out the dough on to a lightly floured surface and knead into a ball. Roll out into a 25cm/10in long cylinder and place on a non-stick baking sheet. Flatten slightly.

4 Bake in the oven for 20-25 minutes until pale golden. Reduce the oven temperature to 150°C/300°F, Gas 2 and place the biscotti cylinder on a board. Cut into 20 slices.

5 Place the slices on the baking sheet and return to the oven for 15 minutes or until golden brown and dry.

6 Transfer to a wire rack and set aside to cool completely.

VIENNESE FINGERS

125g/4oz/½ cup butter, softened, plus extra to grease

25g/1oz/¼ cup icing (confectioner’s) sugar

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

1 tsp cornflour (cornstarch)

¼ tsp baking powder

1 tsp vanilla extract

50g/2oz plain (semisweet)chocolate

1 Preheat the oven to 190°C/375°F/Gas 5 and butter two baking sheets.

2 Beat the butter until smooth, then beat in the icing sugar until pale and fluffy. Beat in the flour, cornflour and baking powder. Stir in the vanilla extract.

3 Put the mixture in a piping (decorator’s) bag fitted with a medium star nozzle. Pipe 20 finger shapes, about 7.5cm/3in long, on to the baking sheets, spacing them well apart.

4 Bake in the oven for 15 minutes. Cool on a wire rack.

5 Melt the chocolate in a bowl set over a pan of gently simmering water. Dip the ends of the Viennese Fingers into the melted chocolate and leave to set.

FLORENTINES

75g/3oz/6 tbsp butter plus extra to grease

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

2 tbsp double (heavy) cream

25g/1oz/¼ cup chopped mixed candied peel

4 tbsp mixed glacé (candied) cherries, roughly chopped

6 tbsp flaked almonds

2 tbsp plain (all-purpose) flour

200g/7oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.

2 Melt the butter in a small pan over a low heat, then add the sugar, stirring until dissolved. Bring to the boil and remove from the heat. Stir in the cream, candied peel, cherries, almonds and flour. Mix well.

3 Drop heaped teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart.

4 Bake in the oven for 8-10 minutes until spread out and golden brown. Leave on the baking sheet for 2 minutes, then transfer to a wire rack and set aside until cold.

5 Melt the chocolate in a bowl set over a pan of gently simmering water. Spread over the underside of each Florentine and use a fork to make wavy lines.

6 Arrange them, chocolate-side up, on parchment paper and set aside until the chocolate sets.

SOFT CHOC CHIP COOKIES

225g/8oz/1 cup butter, softened

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

150g/5oz/⅔ cup light muscovado (brown) sugar

2 tbsp golden (corn) syrup

3 medium (US large) eggs

340g/12oz/3¼ cups plain (all-purpose) flour

1 tsp bicarbonate of soda (baking soda)

a pinch of salt

340g/12oz mixed milk and white chocolate, cut into chunks

1 Preheat the oven to 200°C/400°F/Gas 6. Line three baking sheets with parchment paper.

2 Put the butter, both sugars and golden syrup in a bowl and beat for 5 minutes or until pale and fluffy.

3 Beat the eggs, then gradually beat them into the butter mixture, adding 2 tbsp flour. Sift in the remaining flour, the bicarbonate of soda and salt and beat in quickly. Gently fold in the chocolate chunks.

4 Place heaped teaspoonfuls of the mixture on the prepared baking sheets, spacing them well apart. Don’t flatten them - they will spread during cooking.

5 Bake in the oven for 10 minutes or until pale golden brown. Transfer to wire racks and set aside to cool.

CHOCOLATE ROULADE

200g/7oz dark chocolate, broken into pieces

5 medium (US large) eggs, separated

175g/6oz/¾ cup caster (superfine) sugar plus extra to sprinkle

1l/1¾ pints/4 cups soft-scoop vanilla ice-cream

hot chocolate sauce to serve

1 Preheat the oven to 180°C/350°F/Gas 4. Line a 35 x 23cm/14 x 9in deep roasting pan with parchment paper.

2 Melt the chocolate in a bowl set over a pan of simmering water. Whisk the egg whites in a large bowl until stiff. Whisk in one-third of the sugar, a little at a time, until thick. In a separate bowl, whisk the yolks with the remaining sugar until pale and thick. Fold in the melted chocolate, then fold in the egg whites gently but thoroughly.

3 Pour the mixture into the prepared tin and bake in the oven for 15 minutes or until just set. Set aside for several hours.

4 Sprinkle a sheet of parchment paper with sugar. Turn the chocolate sponge out on to the paper and peel away the backing parchment. Spoon the ice-cream evenly over it and roll up the sponge in the paper, starting with the short edge.

5 Overwrap the paper with foil, twist the ends to seal, then freeze for 4 hours, or overnight.

6 Serve the frozen roulade cut into slices with the hot chocolate sauce.

CHOCOLATE BRIOCHE PUDDING

225g/8oz brioche

125g/4oz white chocolate, chopped

500ml/17fl oz/2¼ cups fresh custard

150ml/¼ pint/scant ⅔ cup milk

1 large (US extra-large) egg, beaten

butter to grease

1 tbsp icing (confectioner’s) sugar

4 tbsp chopped nuts

3 tbsp chocolate buttons

1 Roughly chop the brioche and place in a large bowl.

2 Put the chocolate in a pan with the custard and milk. Stir over a low heat until the chocolate melts. Beat in the egg.

3 Pour the chocolate custard over the brioche. Cover the bowl and chill in the refrigerator for at least 4 hours.

4 Preheat the oven to 180°C/350°F/Gas 4. Butter a large, deep ovenproof dish.

5 Put the chocolate brioche mixture in the dish and bake in the oven for 30 minutes.

6 Sprinkle with sugar, nuts and chocolate buttons. Return to the oven for 20-30 minutes until lightly set. Serve warm.

MINI CHOCOLATE PUDDINGS

125g/4oz/½ cup butter plus extra to grease

125g/4oz/½ cup caster (superfine) sugar plus extra to dust

100g/3½oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces

2 large (US extra-large) eggs

1 tsp vanilla extract

4 tbsp plain (all-purpose) flour

1 tsp icing (confectioner’s) sugar

1 Preheat the oven to 200°C/400°F/Gas 6. Butter four 200ml/7fl oz/¾ cup ramekins and dust with sugar.

2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water. Remove from the heat and set aside to cool for 5 minutes.

3 In a bowl, whisk the eggs, caster sugar, vanilla extract and flour together until smooth. Fold in the chocolate mixture and pour into the ramekins.

4 Stand them on a baking sheet and bake in the oven for 12-15 minutes until puffed and set on the outside, but still runny inside.

5 Turn out, dust with icing sugar and serve immediately.

CHOCA MOCHA MOUSSE

340g/12oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces

6 tbsp espresso coffee

6 large (US extra-large) eggs, separated

chocolate shavings to decorate

1 Put the chocolate with the espresso coffee in a bowl set over a pan of gently simmering water. Leave to melt, stirring occasionally. Remove from the heat and set aside to cool for 3-4 minutes, stirring frequently.

2 Beat the egg yolks with 2 tbsp water and then beat into the chocolate mixture until well amalgamated.

3 Whisk the egg whites in a clean bowl until they form firm peaks. Fold gently into the chocolate mixture.

4 Pour into a 1.7 litre/3 pint/7½ cup soufflé dish or divide among eight ramekins. Chill for at least 4 hours, or overnight, until set. Just before serving, decorate with chocolate shavings.

CHOCOLATE FONDANTS

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

3 medium (US large) eggs plus 3 egg yolks

75g/3oz/scant ⅓ cup caster (superfine) sugar

150g/5oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces

50g/2oz/½ cup plain (all-purpose) flour, sifted

6 chocolate truffles

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter six 200ml/7fl oz/¾ cup ramekins.

2 Put the whole eggs, egg yolks and sugar in a large bowl and whisk for 8-10 minutes until pale and fluffy.

3 Meanwhile, melt the chocolate and butter in a bowl set over a pan of gently simmering water, stirring occasionally.

4 Stir a spoonful of the melted chocolate into the egg mixture, then gently fold in the remaining chocolate mixture followed by the flour. Use a figure-of-eight motion.

5 Put a large spoonful into each ramekin and then place a chocolate truffle in the middle of each. Spoon the rest of the mixture over the truffles.

6 Bake in the oven for 10-12 minutes until firm on top and starting to rise. Serve warm.

CHOCOLATE TART

sweet pastry,

flour to dust

icing (confectioner’s) sugar to dust

For the filling

175g/6oz plain (semisweet)chocolate (minimum 50% cocoa solids), chopped

175ml/6fl oz/ ⅔ cup double (heavy) cream

75g/3oz/⅓ cup caster (superfine)sugar

2 medium (US large) eggs

grated rind and juice of ½ orange

1 Roll out the pastry on a lightly floured surface and use to line a 20cm/8in loose-based tart tin. Prick the base all over with a fork, put the tin on a baking sheet and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5.

2 Line the pastry case (pie crust) with parchment paper and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper. Set aside. Reduce the oven temperature to 170°C/325°F/Gas 3.

3 To make the filling, melt the chocolate in a bowl set over a pan of gently simmering water. Take off the heat and set aside to cool for 10 minutes.

4 Mix together the cream, sugar, eggs, orange rind and juice in a bowl. Gradually stir in the chocolate. Pour into the pastry case (pie crust) and bake in the oven for 20 minutes or until just set.

5 Serve warm or cold, dusted with icing sugar.

QUICK CHOCOLATE POTS

300g/11oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks

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

250g/9oz/1½ cups mascarpone cheese

2 tbsp hot espresso coffee

6 tbsp crème fraîche

coffee beans to decorate

1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the cream, mascarpone and espresso. Mix well until the chocolate blends with the cream and mascarpone.

2 Divide the chocolate mixture among six glasses or ramekins and chill in the refrigerator for 20 minutes.

3 Just before serving, spoon some crème fraîche on top and decorate with coffee beans.

MALLOW MELTS

16 large strawberries

16 marshmallows

For the chocolate sauce

125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks

150ml/¼ pint/scant ⅔ cup single (light) cream

8 marshmallows

1 tsp hazelnut chocolate spread

1 Put the chocolate, cream, marshmallows and hazelnut chocolate spread in a heatproof bowl over a pan of gently simmering water. Stir continuously until melted and then whisk until smooth.

2 Preheat the grill (broiler).

3 Thread the strawberries and marshmallows onto small wooden skewers that have been soaked in water for 20 minutes.

4 Grill (broil) for 30 seconds, until just warmed through. Serve drizzled with the chocolate sauce.

CHOCOLATE FUDGE

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

225g/8oz/1 cup granulated sugar

1 x 400ml/14fl oz can sweetened condensed milk

100g/3½oz plain (semisweet) chocolate (minimum 70% cocoa solids), grated

6 tbsp shelled pistachios (optional)

1 Grease a 20cm/8in square baking tin and line the base and 2.5cm/1in up the sides with parchment paper.

2 Put the sugar in a pan with the butter and condensed milk. Stir over a low heat until the sugar dissolves. Bring to the boil, stirring, and boil for 6-8 minutes, stirring frequently. The mixture is ready when it reaches 115°C/240°F on a sugar thermometer. Or drop a little into cold water - if it forms a soft ball when squashed between your forefinger and thumb it’s ready.

3 Remove from the heat and beat in the chocolate and nuts (if using) until smooth and glossy. Pour into the prepared tin and set aside for 2 hours or until set.

4 Remove the fudge from the tin and peel away the lining paper. Cut into squares and store in an airtight container.

CHOCOLATE TRUFFLES

200g/7oz plain (semisweet) chocolate (minimum 50% cocoa solids), broken into pieces

25g/1oz/2 tbsp butter

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

3 tbsp cocoa powder, sifted

100g/3½oz/ ⅔ cup finely chopped hazelnuts

1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then remove from the heat.

2 In another pan, melt the butter and cream. Bring to the boil, then remove from the heat and stir into the chocolate mixture.

3 Whisk until cool and thick, then chill in the refrigerator for 1-2 hours.

4 Put the cocoa powder in a shallow dish. Scoop out teaspoonfuls of the chilled chocolate mixture and roll in the cocoa powder or chopped nuts.

5 Chill the truffles in the refrigerator until ready to serve. Or put them in pretty boxes and use as edible gifts.

BERRIES WITH WHITE CHOCOLATE SAUCE

340g/12oz frozen mixed summer berries

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

1 tbsp runny honey

4 tbsp dry white wine

125g/4oz white chocolate, broken into pieces

1 Partly thaw the frozen summer berries in the microwave for 2 minutes on full power, then set aside to stand while you make the white chocolate sauce.

2 Pour the cream into a small pan and add the honey and white wine. Bring just to the boil, stirring. Reduce the heat, add the white chocolate and stir gently over a very low heat until it melts.

3 Divide the berries among four shallow glass dishes and pour the hot chocolate sauce over the top - the heat will finish thawing the fruit. Serve immediately.

GIFT CHOCOLATES

50g/2oz white chocolate, chopped

50g/2oz milk chocolate, chopped

50g/2oz plain (semisweet) chocolate, chopped

edible gold leaf to decorate

1 Put each chocolate in a separate small, microwave-safe bowl. Place the bowls in the microwave and heat on full power for 1 minute. Continue heating for 10-second bursts until the chocolates are melted and smooth.

2 Meanwhile, line two baking sheets with parchment paper. Drop teaspoonfuls of melted chocolate on to the prepared sheets, spacing them a little apart. Press down gently with the back of a teaspoon to smooth into rounds.

3 Decorate the chocolates with edible gold leaf. Put in the freezer for 10 minutes to set, then place in gift boxes.

COCO CHOCO FRAPPE

50g/2oz fresh coconut plus extra to decorate

175ml/6fl oz/⅔ cup coconut milk

4 tbsp chocolate syrup

2 scoops chocolate ice cream

200g/7oz crushed ice

1 tbsp plain chocolate shavings

1 Chop the coconut and put in a blender with the coconut milk, chocolate syrup, ice cream and crushed ice.

2 Blitz until smooth and creamy.

3 Pour into two glasses and serve immediately, decorated with coconut and chocolate shavings.

CHOCOLATE MARBLE

2 tbsp chocolate syrup

225ml/8fl oz/1 cup chocolate-flavoured milk, chilled

100ml/3½fl oz/⅓ cup single (light) cream, chilled

2 scoops coffee ice cream

2 tbsp dark chocolate sauce

1 Put the chocolate syrup in a blender with the chocolate milk and cream. Add the ice cream and blitz until smooth.

2 Divide between two tall glasses and swirl in the chocolate sauce to create a marbled effect.

3 Top up with ice and serve immediately.

DULCE DE LECHE SMOOTHIE

50g/2oz milk chocolate, coarsely grated

250ml/8fl oz/1 cup milk

4 scoops chocolate ice cream

150g/5oz crushed ice

2 tbsp dulce de leche

2 tsp dark chocolate sauce

1 Put the grated chocolate in a blender with the milk, ice cream, crushed ice and dulce de leche.

2 Blitz until thick, creamy and smooth.

3 Pour into two chilled glasses and drizzle with chocolate sauce. Serve immediately.

CHOCOLATE BERRY SMOOTHIE

300g/11oz strawberries

250ml/8fl oz/1 cup milk, chilled

250g/9oz/1 cup natural yogurt, chilled

2 scoops strawberry frozen yogurt

2 tsp chocolate sauce

1 Hull the strawberries, then wash and pat dry with kitchen paper.

2 Put the strawberries in a blender with the milk and yogurt. Blend until thick and creamy.

3 Pour into two glasses and top with a scoop of frozen yogurt. Drizzle with chocolate sauce and serve immediately.

Herby Potato Farls

HOME BAKING

In recent times, baking has undergone a renaissance as more of us embrace the pleasures of good old-fashioned home cooking and bake our own cakes and bread. In an age of austerity, we are becoming more thrifty and focused on creating great bakes with simple honest ingredients.

In the following pages you will find homely traditional cakes, including Victoria sponge, rock buns, fairy cakes and fruit cake, plus some modern fruity traybakes - a great way to enjoy seasonal fresh stone fruits and berries. There are also crisp cookies and sticky flapjacks in a range of flavours - perfect with a cup of tea or coffee when you’re feeling peckish.

Muffins are popular at any time of day - for breakfast, brunch or teatime. As well as the ubiquitous blueberry ones, we have a version made with yogurt and even savoury ones flavoured with tangy cheese and flecked with spinach. Or why not try some scones, drop scones or potato farls? They are all so easy to make and cook in no time at all.

Finally, for the more adventurous, there are some basic bread recipes. Nothing beats the fragrance of freshly baked loaves wafting through your kitchen - and they taste delicious, too.

BLUEBERRY MUFFINS

2 medium (US large) eggs, beaten

250ml/9fl oz/1 cup milk

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

a pinch of grated nutmeg

340g/12oz/3¼ cups plain (all-purpose) flour

4 tsp baking powder

225g/8oz fresh blueberries

1 Preheat the oven to 200°C/400°F/Gas 6. Line a 12-cup muffin tin with paper muffin cases.

2 Mix the beaten eggs, milk, sugar and grated nutmeg together in a bowl.

3 In another bowl, sift the flour and baking powder together, then add the blueberries. Mix together and then make a well in the centre.

4 Add the egg mixture and mix in gently. Divide the mixture among the paper cases.

5 Bake in the oven for 20-25 minutes until risen and firm on top. Cool the muffins on a wire rack.

LEMON SUGAR MUFFINS

150g/5oz/1¼ cups plain (all-purpose) flour

2 tsp baking powder

a pinch of salt

1 medium (US large) egg, beaten

4 tbsp caster (superfine) sugar

50g/2oz/4 tbsp butter, melted

100ml/3½fl oz/⅓ cup milk

finely grated zest of 3 lemons

6 tsp lemon curd

3 brown sugar cubes, coarsely crushed

1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.

2 Sift the flour, baking powder and salt together.

3 Put the beaten egg, caster sugar, melted butter and milk in a large bowl and mix well. Gently fold in the sifted flour and the lemon zest.

4 Spoon the mixture into the paper cases and bake in the oven for 30-35 minutes until golden and risen. Cool the muffins on a wire rack.

5 Spread the lemon curd over the top of the muffins and sprinkle with the brown sugar.

ECCLES CAKES

225g/8oz puff pastry

flour to dust

25g/1oz/2 tbsp butter, softened, plus extra to grease

2 tbsp dark brown soft sugar

25g/1oz/¼ cup finely chopped candied peel

75g/3oz/½ cup currants

grated zest of 1 orange

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cinnamon

2 tbsp caster (superfine) sugar

1 Roll out the puff pastry on a lightly floured surface and cut into 9cm/3½in rounds.

2 In a bowl, mix together the butter, brown sugar, candied peel, currants, orange zest and the ground spices.

3 Place a spoonful of the spicy fruit and butter mixture in the middle of each pastry round. Draw up the pastry edges to enclose the filling, then brush the edges with water and pinch together to seal. Turn each round over and roll lightly until the currants just show through. Prick the top with a fork. Set aside to rest for 10 minutes in a cool place.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Place the pastry rounds on a buttered baking sheet and bake in the oven for 15 minutes or until golden.

6 Cool on a wire rack and sprinkle with sugar while still warm.

SAVOURY MUFFINS

150g/5oz/1¼ cups self-raising (self-rising) flour

1 tsp baking powder

75g/3oz/¾ cup grated Cheddar or Parmesan cheese

25g/1oz/2 tbsp butter, melted

100ml/3½fl oz/⅓ cup milk

2 medium (US large) eggs

1 tbsp whole-grain mustard

4 tbsp chopped fresh parsley

125g/4oz baby spinach leaves, chopped

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.

2 In a large bowl, mix together the flour, baking powder, most of the grated cheese and a little salt and pepper.

3 In another bowl, whisk together the butter, milk, beaten eggs, mustard, parsley and spinach. Add to the flour mixture and mix well together.

4 Divide the mixture among the paper cases, and sprinkle the remaining grated cheese over. Cook in the oven for 12-15 minutes until the muffins are risen and golden brown.

SPICED YOGURT MUFFINS

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

2 tsp baking powder

½ tsp freshly grated nutmeg

½ tsp ground cinnamon

¼ tsp allspice

a pinch of salt

50g/2oz/¼ cup light muscovado (brown) sugar

225g/8oz/1 cup Greek yogurt

125ml/4fl oz/½ cup milk

1 medium (US large) egg

50g/2oz/4 tbsp butter, melted

1 Preheat the oven to 200ºC/400°F/Gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the flour, baking powder, nutmeg and salt into a bowl. Stir in the sugar.

3 In another bowl, blend the yogurt with the milk and beat in the egg and melted butter. Stir lightly into the flour mixture. Divide the mixture among the paper cases.

4 Bake in the oven for 15-20 minutes until the muffins are well risen and golden brown.

5 Cool the muffins on a wire rack.

WELSH CAKES

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

1 tsp baking powder

½ tsp mixed spice

50g/2oz/4 tbsp butter

50g/2oz/4 tbsp lard (shortening)

6 tbsp caster (superfine) sugar

50g/2oz/⅓ cup currants

1 medium (US large) egg, beaten

splash of milk

1 Grease a griddle or heavy frying pan. Sift together the flour, baking powder and spice. Rub in the fats until the mixture resembles fine breadcrumbs. Add the sugar and currants.

2 Make a well in the centre, then stir in the beaten egg and milk to make a stiff paste.

3 Roll out on a lightly floured surface to 5mm/¼in thick. Cut into rounds with a 7.5cm/3in cutter.

4 Cook on the griddle over a medium heat for 3 minutes on each side or until golden brown. Cool on a wire rack.

ROCK CAKES

125g/4oz/½ cup butter, plus extra to grease

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

2 tsp baking powder

6 tbsp demerara (light brown) sugar plus extra to sprinkle

75g/3oz/½ cup mixed dried fruit

grated zest of ½ lemon

1 medium (US large) egg, beaten

milk to mix

1 Preheat the oven to 200°C/400°F/Gas 6. Butter two baking sheets.

2 Sift together the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, dried fruit and lemon zest and mix thoroughly.

3 Using a fork, mix to a moist but stiff dough with the beaten egg and a little milk.

4 Place rough heaps of the dough on the prepared baking sheets and sprinkle with sugar.

5 Bake in the oven for 20 minutes or until golden brown. Cool on a wire rack.

MADELEINES

125g/4oz/½ cup butter, melted and cooled until tepid

125g/4oz/1 cup plain (all-purpose) flour, plus extra to dust

3 medium (US large) eggs

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

finely grated zest and juice of 1 lemon

1 tsp baking powder

icing (confectioner’s) sugar to dust

1 Brush two Madeleine trays with a little of the melted butter, then dust lightly with flour.

2 Beat the eggs, caster sugar and lemon zest together in a bowl, until pale and creamy. Sift in half the flour and the baking powder. Pour in half the melted butter and the lemon juice and gently fold in until evenly and thoroughly mixed. Repeat with the remaining flour and butter.

3 Cover the bowl and leave to stand for 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.

4 Divide the mixture among the prepared Madeleine trays and bake in the oven for 10 minutes until well risen and golden. Remove from the tins and cool on a wire rack. Serve dusted with icing sugar.

ICED FAIRY CAKES

125g/4oz/1 cup self-raising (self-rising) flour, sifted

1 tsp baking powder

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

125g/4oz/½ cup butter, softened

2 medium (US large) eggs

1 tbsp milk

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

food colourings (optional)

sprinkles or coloured sugar

1 Preheat the oven to 200°C/400°F/Gas 6. Put paper cases into 18 cups in two bun tins.

2 Put the flour, baking powder, caster sugar, butter, eggs and milk in a mixing bowl and beat until the mixture is pale and very soft. Divide the mixture among the paper cases.

3 Bake in the oven for 10-15 minutes until risen and golden brown. Cool on a wire rack.

4 Put the icing sugar in a bowl and blend in 2-3 tbsp warm water until the icing is quite stiff, but spreadable. Add a couple of drops of food colouring, if wished.

5 Spread over the tops of the cold cakes and decorate with sprinkles or coloured sugar.

VICTORIA SPONGE

175g/6oz/¾ cup butter, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

3 medium (US large) eggs

175g/6oz/1½ cups self-raising (self-rising) flour, sifted

4 tbsp raspberry jam

icing (confectioner’s) sugar to dust

1 Preheat the oven to 190°C/375°F/Gas 5. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.

2 In a large bowl, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, with a spoonful of flour. Fold in the remaining flour with a metal spoon.

3 Divide the mixture between the prepared tins and level the surface. Bake in the centre of the oven for 20-25 minutes until the sponges are well risen and spring back when lightly pressed with a finger. Leave in the tins for 5 minutes.

4 Turn out, remove the lining paper and cool on a wire rack. Sandwich the two sponges together with raspberry jam and dust the top with icing sugar.

SPICED CARROT CAKE

250ml/9fl oz/1 cup sunflower oil, plus extra to grease

225g/8oz/1 cup light muscovado (brown) sugar

4 medium (US large) eggs

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

a pinch of salt

½ tsp each ground mixed spice, nutmeg and cinnamon

340g/12oz carrots, grated

For the frosting

50g/2oz/4 tbsp butter

225g/8oz/1½ cups cream cheese

25g/1oz/¼ cup icing (confectioner’s) sugar

grated zest of 1 orange

1 Preheat the oven to 180°C/350°F/Gas 4. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.

2 Beat the oil and muscovado sugar together until well mixed, then beat in the eggs, one at a time. Sift the flour, salt and spices over the top and fold in gently. Fold in the carrots.

3 Divide the mixture between the prepared tins and bake in the oven for 30-40 minutes until golden, well risen and a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes, then turn out and cool a wire rack.

4 To make the frosting, beat the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the orange zest and beat until smooth.

5 Remove the lining paper from the cakes and spread one-third of the frosting over one cake. Sandwich together with the other cake. Spread the remaining frosting on top.

COCONUT RASPBERRY BUNS

50g/2oz/¼ cup soft brown sugar

1 large (US extra-large) egg

125ml/4fl oz/½ cup reduced-fat coconut milk

50g/2oz desiccated coconut plus extra to sprinkle

125g/4oz plain (all-purpose) flour, sifted

1 tsp baking powder

150g/5oz/1 cup raspberries

icing (confectioner’s) sugar to dust

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

2 Whisk the sugar and egg together until light and fluffy, then beat in the coconut milk.

3 Add the coconut, flour and baking powder and fold in gently but thoroughly. Stir in the vanilla extract and raspberries, distributing them evenly throughout the mixture.

4 Spoon the mixture into 8 paper cases placed in a muffin tin. Sprinkle the buns with a little coconut.

5 Bake in the oven for 15-20 minutes until the buns are well risen, golden brown and just firm to the touch.

6 Cool on a wire rack and dust lightly with icing sugar.

EASY FRUIT CAKE

125g/4oz/½ cup butter, plus extra to grease

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

2 tsp ground mixed spice

1 tsp baking powder

125g/4oz/½ cup soft brown sugar

225g/8oz/1⅓ cups dried fruit

2 medium (US large) eggs

2 tbsp milk

1 Preheat the oven to 170°C/325°F/Gas 3. Butter an 18cm/7in round cake tin and line the base with parchment paper.

2 Sift the flour, spice and baking powder into a large bowl. Add the sugar and dried fruit.

3 Beat the eggs with the milk and beat into the cake mixture.

4 Put the mixture in the prepared tin and bake in the oven for 1¾ hours or until a fine skewer inserted in the centre comes out clean.

5 Turn out the cake and cool on a wire rack.

TEABREAD

150ml/¼ pint/scant ⅔ cup hot Earl Grey tea

175g/6oz/1 cup sultanas (seedless white raisins)

175g/6oz/1 cup mixed ready-to-eat dried apricots and prunes, roughly chopped

a little vegetable oil

125g/4oz/½ cup dark brown sugar

2 medium (US large) eggs

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

2 tsp baking powder

2 tsp ground mixed spice

butter to serve

1 Pour the hot tea into a bowl and add the sultanas, apricots and prunes. Set aside to soak for 30 minutes.

2 Preheat the oven to 190°C/375°F/Gas 5. Oil a 900g/2lb loaf tin and line the base with parchment paper.

3 Beat the sugar and eggs together in a large bowl until pale and fluffy. Add the flour, baking powder, mixed spice and the soaked fruit in the soaking liquid, then mix together well. Spoon into the prepared tin and level the surface.

4 Bake on the middle shelf of the oven for 45 minutes-1 hour. Set aside to cool in the tin. Serve sliced and buttered.

FRUITY GINGER TEABREAD

125g/4oz/¾ cup each dried apricots, pears and prunes

300ml/½ pint/1¼ cups fruit tea

butter to grease

4 tbsp chopped preserved stem ginger in syrup

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

2 tsp baking powder

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

2 medium (US large) eggs

1 Chop the dried apricots, pears and prunes and place in a large bowl. Cover with tea and set aside to soak for 2 hours.

2 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line the base with parchment paper.

3 Mix the ginger, flour, baking powder and sugar into the soaked fruit. Beat the eggs and stir into the mixture.

4 Pour into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean.

5 Cool the teabread in the tin for 10 minutes, then turn out on to a wire rack to cool.

BANANA BREAD

butter to grease

175g/6oz/1½ cups plain (all-purpose) flour, sifted

2 tsp baking powder

a pinch of salt

175g/6oz/¾ cup light muscovado (brown) sugar

3 medium (US large) eggs

3 ripe large bananas, mashed

25g/1oz/2 tbsp butter, melted

150g/5oz/1¼ cups natural yogurt

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

1 Preheat the oven to 170°C/325°F/Gas 3. Butter a 1.4kg/3lb loaf tin and line with parchment paper.

2 Sift the flour, baking powder and salt into a large bowl and mix together well.

3 In another bowl, beat the muscovado sugar and eggs until pale and fluffy. Stir in the bananas, melted butter, yogurt and ground spices. Stir in the flour mixture.

4 Spoon the mixture into the prepared tin and level the surface.

5 Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.

BLUEBERRY TRAYBAKE

275g/10oz/1¼ cups butter, softened, plus extra to grease

275g/10oz/1¼ cups caster (superfine) sugar

5 medium (US large) eggs

275g/10oz/2¾ cups self-raising (self-rising) flour

125g/4oz/1 cup ground almonds

1 tsp baking powder

grated zest of 1 orange

juice of 2 oranges

6 tbsp milk

225g/8oz/2 cups blueberries

4 tbsp hazelnuts

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

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 30 x 20cm/12 x 8in shallow tin. Line with parchment paper.

2 Beat the butter and caster sugar in a large bowl until fluffy. Beat in the eggs, one at a time. Sift in the flour and baking powder, then add the ground almonds, orange zest, the juice of 1 orange and the milk. Beat until light and fluffy.

3 Fold in the blueberries with a metal spoon, distributing them evenly throughout the mixture. Spoon into the prepared tin and sprinkle with the hazelnuts.

4 Bake for 40-45 minutes until well risen and springy to the touch. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool.

5 Sift the icing sugar into a bowl, then gradually mix in the remaining orange juice, until smooth and runny. Drizzle over the cold cake and set aside for 30 minutes to set.

MADEIRA CAKE

175g/6oz/¾ cup butter, softened, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

3 medium (US large) eggs

250g/8oz/2¼ cups self-raising (self-rising) flour

grated zest and juice of 1 lemon

2-3 tbsp milk

1 piece candied citron peel

1 Preheat the oven to 180°C/350°F/Gas 4. Butter and line a deep 18cm/7in round cake tin.

2 Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition.

3 Sift the flour and fold into the mixture with a metal spoon. Stir in the lemon zest and juice and milk. Spoon the mixture into the prepared tin and level the surface.

4 Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean. Turn out on to a wire rack to cool. Decorate the top with candied peel.

MOIST ORANGE CAKE

oil to grease

2 oranges

3 medium (US large) eggs

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

300g/11oz/2¾cups ground almonds

1 tsp baking powder

icing (confectioner’s) sugar to dust

1 Grease and line a 20cm/8in springform cake tin.

2 Put the oranges in a pan and cover with water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 1 hour or until tender. Remove the oranges from the pan and set aside to cool. Cut in half and discard the pips. Blitz in a blender to a smooth purée.

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

4 Beat the eggs and caster sugar in a bowl until pale and frothy. Fold in the ground almonds, baking powder and orange purée. Pour into the prepared tin.

5 Bake in the oven for 40-50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then peel away the lining paper and lightly dust with icing sugar.

PLUM TRAYBAKE

225g/8oz/1 cup butter, softened, plus extra to grease

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

4 medium (US large) eggs

275g/10oz/2¾ cups self-raising (self-rising) flour, sifted

1 tsp baking powder

grated zest and juice of 1 orange

50g/2oz/½ cup ground almonds

2-3 tbsp milk to mix

18 plums, halved and stoned

50g/2oz/½ cup walnut halves

icing (confectioner’s) sugar to dust

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 30 × 20cm/12 × 8in shallow tin and line the base with parchment paper.

2 Beat the butter and caster sugar until light and fluffy, then beat in the eggs, one at a time. Fold in the flour, baking powder, orange zest and juice and ground almonds. Slacken the mixture with a little milk.

3 Spoon the mixture into the prepared tin, level the surface and press the plums, cut-side up, into the mixture, spacing them out evenly. Tuck in the walnuts around the plums.

4 Bake in the oven for 30-40 minutes until well risen and golden brown and a skewer inserted into the middle comes out clean. Set aside to cool in the tin.

5 Dust with icing sugar and cut into squares.

BANANA CARAMEL CAKE

225g/8oz/1 cup butter, softened, plus extra to grease

225g/8oz/1 cup light soft brown sugar

4 medium (US large) eggs

2 ripe bananas, mashed

1 tsp vanilla extract

200g/7oz/1¾ cups self-raising (self-rising) flour

For the frosting

150g/5oz/⅔ cup butter, softened

250g/9oz/2 cups icing (confectioner’s) sugar, sifted

3 tbsp dulce de leche

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in deep cake tin and line with parchment paper.

2 In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, one at a time. Fold in the mashed bananas and vanilla extract.

3 With a metal spoon, fold in the flour. Spoon into the prepared tin and bake in the oven for 50-55 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool completely.

4 Meanwhile, make the frosting. Beat the butter, icing sugar and dulce de leche until smooth and creamy. Spread over the top and sides of the cold cake.

BLACKBERRY AND APPLE CAKE

125g/4oz/½ cup butter, diced, plus extra to grease

225g/8oz/2¼ cups self-raising (self-rising) flour, sifted

175g/6oz/¾ cup granulated sugar

2 large (US extra-large) eggs, beaten

2 large sweet dessert apples, peeled, cored and sliced

150g/5oz fresh blackberries

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and line the base with parchment paper.

2 Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 150g/5oz/⅔ cup sugar and the beaten eggs. Mix together well.

3 Spread half the mixture over the base of the tin, then layer the apples and blackberries over the top. Sprinkle with the remaining sugar, then cover with the remaining mixture.

4 Bake in the oven for 45-55 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.

SPICED APPLE CAKE

175g/6oz/¾ cup butter, softened, plus extra to grease

150g/5oz/scant ⅔ cup caster (superfine) sugar plus extra for sprinkling

3 medium (US large) eggs

150g/5oz/1¼ cups plain (all-purpose) flour

1 tsp baking powder

2 tbsp milk

1 tsp ground cinnamon

4 sweet dessert apples, peeled, cored and cut into cubes

125g/4oz/1 cup chopped walnuts

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in cake tin and line with parchment paper.

2 Beat 150g/5oz/⅔ cup butter with the sugar, eggs, flour, baking powder and milk until pale and fluffy. Spoon into the prepared tin and bake in the oven for 10 minutes.

3 Meanwhile, heat the remaining butter in a frying pan. Add the cinnamon and apples and cook for 3 minutes. Remove from the heat and stir in the walnuts.

4 Sprinkle the apple mixture over the surface of the part-baked cake. Return to the oven and cook for 40-50 minutes until a skewer inserted into the middle comes out clean.

5 Cool in the tin for 5 minutes, then remove the cake and peel away the paper. Sprinkle with caster sugar.

SUMMER FRUIT CAKE

200g/7oz/scant 1 cup butter, melted, plus extra to grease

225g/8oz/2¼ cups self-raising (self-rising) flour, sifted

100g/3½oz/scant ½ cup caster (superfine) sugar plus extra for sprinkling

4 medium (US large) eggs, beaten

125g/4oz/1 cup blueberries

2 large peaches, halved, stoned and sliced

cream or ice cream to serve

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and base-line with parchment paper.

2 Put the flour and sugar in a large bowl. Make a well in the centre and mix in the melted butter and eggs.

3 Spread half the mixture over the bottom of the cake tin and add half the blueberries and peaches. Cover with the remaining cake mixture, then add the remaining blueberries and peaches, pressing them down into the mixture slightly.

4 Bake in the oven for 1-1¼ hours until risen and golden brown and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 minutes.

5 Dust with caster sugar before serving with whipped cream or ice cream.

LEMON POLENTA CAKE

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

2 lemons

250g/9oz/1 cup + 2 tbsp caster (superfine) sugar

200g/7oz/generous 1 cup instant polenta

50g/2oz/cup ½ ground almonds

1 tsp baking powder

3 medium (US large) eggs

3 tbsp milk

2 tbsp poppy seeds

1 lemon, thinly sliced

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and base-line with parchment paper.

2 Grate the zest of 1 lemon and blitz in a food processor with the butter, 200g/7oz/scant 1 cup sugar, the polenta, ground almonds, baking powder, eggs, milk and poppy seeds.

3 Spoon the mixture into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes.

4 Squeeze the juice from the 2 lemons into a pan. Add the sliced lemon, remaining sugar and 150ml/¼ pint/scant ⅔ cup water. Bring to the boil, stirring, then reduce the heat and cook for 10 minutes or until syrupy. Pierce the cake with a skewer in several places, arrange the slices over the top and spoon the syrup over the cake.

LEMON SYRUP CAKE

175g/6oz/¾ cup butter, softened, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

4 medium (US large) eggs, lightly beaten

3 lemons

125g/4oz/1 cup self-raising (self-rising) flour

50g/2oz/½ cup ground almonds

75g/3oz/⅓ cup golden granulated sugar

crushed sugar to decorate

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line with parchment paper.

2 In a large bowl, beat together the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, and then the grated zest of 2 lemons and the juice of ½ lemon.

3 Fold in the flour and ground almonds and spoon into the prepared tin. Bake in the oven for 40-50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack.

4 Meanwhile, put the granulated sugar in a pan with the juice of 2 lemons and the shredded zest of 1 lemon. Heat gently, stirring to dissolve the sugar. Spoon over the warm cake and set aside to cool.

ORANGE DRIZZLE CAKE

175g/6oz/¾ cup butter, plus extra to grease

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

2 medium (US large) eggs, beaten

175g/6oz/1¾ cups plain (all-purpose) flour

2 tsp baking powder

125g/4oz/1 cup ground almonds

grated zest and juice of 1 large orange

juice of 2 oranges

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a shallow 20cm/8in round tin and line the base with parchment paper.

2 Beat the butter and half the sugar until fluffy. Gradually beat in the eggs. Fold in the flour, baking powder and ground almonds. Stir in the zest and juice of 1 orange and spoon the mixture into the prepared tin.

3 Bake in the oven for 50-60 minutes or until risen, golden brown and a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes, then cool on a wire rack.

4 Put the remaining sugar and the juice of 2 oranges in a pan. Bring to the boil, stirring, and cook for 2 minutes or until syrupy. Remove from the heat and cool a little.

5 Prick the top of the cake several times with a thin skewer. Drizzle with the syrup and let it soak in before serving.

HERBY POTATO FARLS

oil to grease

340g/12oz potatoes, chopped

250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust

1 tsp bicarbonate of soda (baking soda)

a pinch each of salt and cayenne pepper

a handful of fresh parsley, roughly chopped

150g/5oz/1¼ cups natural yogurt

1 medium (US large) egg, beaten

1-2 tbsp milk

1 Preheat the oven to 220°C/425°F/Gas 7. Lightly brush a baking sheet with oil.

2 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain, then mash and leave to cool.

3 Sift the flour and bicarbonate of soda into the mashed potato, season with salt and cayenne pepper and mix well. Mix in the parsley, yogurt and egg to make a smooth, soft dough, adding some milk if it is too stiff.

4 Knead the dough on a lightly floured surface, then roll out to 2cm/¾in thick. Use a 5cm/2in round plain cutter to cut out circles. Place them on the prepared baking sheet. Lightly dust with a little flour, then bake in the oven for 12-15 minutes until well risen and golden brown. Serve warm, split and buttered.

WHOLEMEAL BREAD

675g/1½lb/6¾ cups strong wholemeal bread flour plus extra to dust

2 tsp salt

1 tsp caster (superfine) sugar

2 tsp easy-blend dried yeast

vegetable oil to grease

1 Put the wholemeal flour in a large bowl with the salt, sugar and yeast. Stir well and make a well in the centre, then add 450ml/¾ pint/1¾ cups warm water. Mix to a smooth, soft dough, adding more water if necessary.

2 Knead the dough for 10 minutes or until smooth, then shape into a ball and put in an oiled bowl. Cover and set aside in a warm place for 2 hours or until doubled in size.

3 Knock back the dough on a lightly floured surface and shape into a rectangle. Place in an oiled 900g/2lb loaf tin, cover and set aside to rise for 30 minutes.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Bake for 15 minutes, then reduce the oven temperature to 200°C/400°F/Gas 6 and bake for 15-20 minutes until risen and the loaf sounds hollow when tapped underneath. Leave in the tin for 10 minutes, then cool on a wire rack.

CORNBREAD

oil to grease

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

175g/6oz/1 cup cornmeal

2 tsp baking powder

1 tbsp soft brown sugar

½ tsp salt

300ml/½ pint/1¼ cups buttermilk

2 large (US extra-large) eggs, beaten

4 tbsp olive oil

1 Preheat the oven to 200°C/400°F/Gas 6. Oil a 20cm/8in square shallow baking tin.

2 Put the flour in a large bowl with the cornmeal, baking powder, sugar and salt. Make a well in the centre and pour in the buttermilk, beaten eggs and olive oil. Mix together.

3 Pour the mixture into the prepared tin and bake in the oven for 25-30 minutes until firm to the touch or a skewer inserted into the middle comes out clean.

4 Leave in the tin for 5 minutes, then turn out the cornbread and cut into triangles. Serve warm with butter.

OATMEAL SODA BREAD

25g/1oz/2 tbsp butter, plus extra to grease

275g/10oz/2¾ cups wholemeal bread flour

175g/6oz/2 cups coarse oatmeal

2 tsp cream of tartar

1 tsp salt

300ml/½ pint/1¼ cups buttermilk

1 Preheat the oven to 220°C/425°F/Gas 7. Butter and base-line a 900g/2lb loaf tin.

2 Mix together all the dry ingredients in a bowl. Rub in the butter, then add the buttermilk to make a soft dough. Place in the prepared tin.

3 Bake in the oven for 25 minutes or until golden brown and well risen. Turn out on to a wire rack and set aside to cool.

BREAD-MAKER OAT LOAF

1½ tsp easy-blend dried yeast

300g/11oz/3 cups strong white bread flour

75g/3oz/¾ cup strong whole wheat flour

125g/4oz/1 cup oatmeal

1 tsp salt

3 tbsp molasses

150g/5oz/1¼ cups natural yogurt

25g/1oz/2 tbsp butter, melted

1 Put all the ingredients in a bread-maker bucket with 200ml/7fl oz/¾ cup water, following the method specified in the manual.

2 Fit the bucket into the bread maker and set to the basic programme with a light crust. Press start.

3 Just before baking, brush the top of the dough with water.

4 After baking, remove the bucket from the machine, then turn out the bread on to a wire rack to cool.

OVEN SCONES

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

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

a pinch of salt

1 tsp baking powder

150ml/¼ pint/scant ⅔ cup milk, plus extra to glaze

whipped cream or butter and jam to serve

1 Preheat the oven to 220°C/425°F/Gas 7. Butter a baking sheet.

2 Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough milk to make a soft dough.

3 Roll out the dough 2cm/¾in thick on a lightly floured surface. Cut out rounds with a 5cm/2in plain cutter.

4 Place the scones on the prepared baking sheet and brush the tops with milk. Bake in the oven for 10 minutes or until golden brown and well risen. Cool on a wire rack.

5 Serve warm, split and filled with cream, or butter and jam.

FRUIT SCONES

25g/1oz/2 tbsp butter, diced, plus extra to grease

125g/4oz/1 cup self-raising (self-rising) flour

½ tsp baking powder

1 tbsp caster (superfine) sugar

2 tbsp sultanas (seedless white raisins)

5 tbsp milk

2 peaches, halved and stoned

icing (confectioner’s) sugar to dust

100g/3½oz/½ cup light soft cheese

1 Preheat the oven to 220°C/425°F/Gas 7. Butter and lightly flour a baking sheet.

2 Sift the flour and baking powder into a bowl. Rub in the butter, then stir in the caster sugar and sultanas. Make a well in the centre and pour in the milk. Mix together to make a soft, but not sticky, dough.

3 Turn out on to a floured surface and knead lightly. Roll the dough out to 2cm/¾in thick. Cut into 4 rounds with a 5cm/2in cutter. Place on the baking tray and bake in the oven for 10 minutes or until golden brown and well risen. Transfer to a wire rack and allow to cool.

4 Cut the peach halves into thick slices and dust lightly with icing sugar. Grill (broil) for 2 minutes. Cut the scones in half and spread with cheese. Top with the peach slices and serve.

DROP SCONES

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

1 tbsp caster (superfine) sugar

1 medium (US large) egg, beaten

150ml/¼ pint/scant ⅔ cup semi-skimmed milk

sunflower oil to grease

butter or whipped cream and jam to serve

1 Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg and the milk.

2 Heat an oiled griddle or frying pan and cook in batches, dropping in spoonfuls of the batter. Cook for 2-3 minutes until bubbles appear on the surface of the scones and burst, then flip them over and cook the other side for 2-3 minutes until golden brown.

3 Put the cooked drop scones on a clean teatowel (dishtowel) and cover with another teatowel to keep them moist.

4 Serve warm with butter, or cream and jam.

AMARETTI

225g/8oz/2 cups ground almonds

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

2 medium (US large) egg whites

½ tsp almond extract

a few drops of amaretto liqueur (optional)

1 Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with rice paper.

2 Mix together the ground almonds and sugar. Beat in the egg whites, almond extract and amaretto (if using).

3 Using a teaspoon, drop small heaps of the mixture on to the paper, leaving plenty of room for the amaretti to spread out during cooking.

4 Bake in the oven for 15 minutes or until pale golden brown. Cool on a wire rack and remove the rice paper from around the amaretti before serving.

LEMON TUILE BISCUITS

100g/3½oz/7 tbsp butter, softened

100g/3½oz/⅔ cup icing (confectioner’s) sugar, sifted

3 large (US extra-large) egg whites

100g/3½oz/1 cup plain (all-purpose) flour

grated zest of 1 large lemon

1 Beat the butter and sugar until fluffy. Beat in the egg whites, one at a time, then stir in the flour and lemon zest. Cover and leave to rest for 30 minutes.

2 Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with parchment paper.

3 Put 3 teaspoonfuls of the mixture, spaced well apart, on the prepared baking sheet and spread out into 9cm/3½in circles.

4 Bake in the oven for 6 minutes or until starting to brown.

5 Remove from the oven and shape each warm biscuit over a rolling pin to curl it. Repeat with the remaining mixture. Set aside on a wire rack until cold.

FRUIT AND NUT COOKIES

125g/4oz/½ cup butter, softened, plus extra to grease

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

1 medium (US large) egg

150g/5oz/1¼ cups plain (all-purpose) flour, sifted

½ tsp baking powder

a pinch of salt

125g/4oz/½ cup peanut butter

175g/6oz/1 cup dried cranberries

1 Preheat the oven to 190°C/375°F/Gas 5. Butter two baking sheets.

2 In a food processor or food mixer, beat together the butter, sugar, egg, flour, baking powder, salt and peanut butter until well blended. Stir in the cranberries.

3 Drop heaped teaspoonfuls of the mixture, spaced well apart, on to the prepared baking sheets, leaving room for them to spread out during cooking.

4 Bake in the oven for 15 minutes or until the cookies are golden brown. Leave to cool slightly, then transfer to a wire rack and set aside until cold.

WALNUT COOKIES

225g/8oz/1 cup butter, softened, plus extra to grease

175g/6oz/¾ cup light muscovado (brown) sugar

2 medium (US large) eggs, beaten

225g/8oz/2 cups walnut halves

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

½ tsp baking powder

125g/4oz/⅔ cup raisins

2 tbsp maple syrup

1 Preheat the oven to 190°C/375°F/Gas 5. Butter four baking sheets.

2 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined.

3 Put 20 walnut halves aside and roughly chop the rest. Fold into the mixture with the flour, baking powder, raisins and maple syrup.

4 Roll the mixture into 20 balls and arrange them, spaced well apart, on the prepared baking sheets. Use a dampened palette knife to flatten them and top each with a walnut half.

5 Bake in the oven for 12-15 minutes until pale golden. Leave on the baking sheets for 5 minutes, then cool on a wire rack.

CHRISTMAS COOKIES

75g/3oz/6 tbsp butter, softened

100g/3½oz/7 tbsp caster (superfine) sugar

1 medium (US large) egg, beaten

grated zest of 1 orange

250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust

1 tsp baking powder

1 tsp each ground cinnamon, ginger and nutmeg

coloured ready-to-roll fondant icings, royal icing, food colourings and edible decorations

1 Cream the butter and sugar together in a large bowl until smooth. Beat in the egg and orange zest. Sift the flour and baking powder into the bowl and mix in with the spices.

2 On a lightly floured surface, knead gently to a soft dough. Cover and chill in the refrigerator for 1 hour or until firm.

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

4 Roll out the dough until 5mm/¼in thick. Use Christmas cookie cutters to cut out shapes. Arrange them on two non-stick baking trays.

5 Bake in the oven for 10-15 minutes until pale golden and risen. Leave to harden on the baking sheets for 3 minutes, then transfer to a wire rack to cool.

6 When the cookies are cold, decorate with coloured fondant or royal icing and edible decorations.

GINGER COOKIES

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

125g/4oz/½ cup chopped stem ginger in syrup

50g/2oz/¼ cup dark muscovado (brown) sugar

grated zest of 1 orange

juice of ½ orange

175g/6oz/1½ cups self-raising (self-rising) flour

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.

2 Put the butter, ginger syrup, sugar, orange zest and juice in a pan and heat gently, stirring, until melted and blended.

3 Set aside to cool slightly, then sift in the flour. Mix until smooth. Place small spoonfuls of the mixture on the prepared baking sheets, spacing them well apart to allow room for the cookies to spread during cooking.

4 Bake in the oven for 12 minutes or until golden brown. Transfer to a wire rack to cool.

STICKY FLAPJACKS

340g/12oz/1½ cups butter, plus extra to grease

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

225g/8oz/¾ cup golden (corn) syrup

450g/1lb/4½ cups rolled oats

1 tbsp ground ginger

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 28 x 18cm/11 x 7in shallow cake tin and base-line with parchment paper.

2 Put the butter, sugar and syrup in a large pan and heat gently until melted. Stir in the oats and ginger, then pour the mixture into the prepared tin and level the surface.

3 Bake in the oven for 30-35 minutes until golden brown. Set aside to cool in the tin for 15 minutes, then cut into 24 pieces with a sharp knife. Leave in the tin until cold.

FRUITY FLAPJACKS

200g/7oz/scant 1 cup butter, plus extra to grease

175g/6oz/¾ cup Demerara (light brown) sugar

4 tbsp golden (corn) syrup

400g/14oz/4 cups jumbo oats

100g/3½oz/½ cup raisins

4 tbsp chopped walnuts

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in square baking tin and line with parchment paper.

2 Melt the butter in a large pan and stir in the sugar and syrup. Heat gently until the sugar dissolves.

3 Off the heat, stir in the oats, raisins and nuts. Press the mixture into the prepared tin and bake in the oven for 17-20 minutes until lightly golden.

4 Cool in the tin before cutting into squares.

ALMOND MACAROONS

2 medium (US large) egg whites

200g/7oz/1¾ cups caster (superfine) sugar

200g/7oz/1¾ cups ground almonds

½ tsp almond extract

30 blanched almonds

1 Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with parchment paper.

2 Beat the egg whites in a clean, grease-free bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until thick and glossy. Stir in the ground almonds and almond extract.

3 Spoon teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart. Press an almond into the middle of each one. Bake in the oven for 12-15 minutes until just golden and firm to the touch.

4 Leave on the baking sheets for 10 minutes, then transfer the macaroons to a wire rack and set aside until cold.

Raspberry and Lemon Curd Cheesecake

DESSERTS

There are very few people who don’t enjoy something sweet at the end of a meal, even if it’s just some fresh fruit. We have a really diverse selection of desserts in this section, ranging from old-fashioned puddings and pies to creamy concoctions and crêpes. There’s something for everyone.

Traditional puddings have a special place in our hearts, and we have seasonal fruit crumbles and cobblers as well as rib-sticking baked and steamed puddings for cold winter evenings. Many of the recipes take literally minutes to prepare and can then cook away in the oven while you get on with other things - baked apples and rice pudding are good examples.

For entertaining on warm evenings, choose from cheesecake, summer pudding, meringues, jellies and ice cream. Or, if you want to impress your guests, a real baked Alaska - hot on the outside with a frozen centre - or a flaky, mouthwatering strudel. And there are classic desserts from Italy (zabaglione and tiramisu) and France (clafoutis and tarte tatin) as well as festive sweets like trifle and syllabub.

Whether you’re looking for a time-honoured family pudding or an elegant way to finish a special dinner, we have the recipes.

APPLE CRUMBLE

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

50g/2oz/4 tbsp butter, diced

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

a good pinch of cinnamon

900g/2lb cooking (green) apples, peeled, cored and sliced

cream or ice cream to serve

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

2 Sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the sugar and the cinnamon.

3 Put half the apples in a large ovenproof dish and sprinkle with the rest of the sugar. Add the remaining apple slices, then spoon the crumble mixture over the top.

4 Bake in the oven for 40 minutes or until crisp and golden. Serve hot with cream or ice cream.

BLACKBERRY AND APPLE CRUMBLE

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

125g/4oz/½ cup brown sugar

50g/2oz/¼ cup ground almonds

50g/2oz/4 tbsp butter, diced

cream or ice cream to serve

For the filling

1kg/2¼lb cooking (green) apples

50g/2oz/4 tbsp butter

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

225g/8oz/2 cups blackberries

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

2 Sift the flour into a bowl and stir in the brown sugar and ground almonds. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

3 To make the filling, peel and core the apples and cut them into chunks. Melt the butter in a large frying pan. Add the apples and caster sugar and cook, stirring, over a high heat for 5 minutes or until tender. Mix in the blackberries.

4 Put the apples and blackberries in a large ovenproof dish. Spoon the crumble topping over and bake in the oven for 25 minutes or until bubbling and golden brown.

5 Serve warm with cream or ice cream.

BAKED APPLES

125g/4oz/⅔ cup sultanas (seedless white raisins)

4 tbsp muscovado (light brown) sugar

a pinch of ground cinnamon

6 large cooking (green) apples, cored

125ml/4fl oz/1 cup orange juice

15g/½oz/1 tbsp butter, diced

cream or Greek yogurt to serve

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

2 In a bowl, mix together the sultanas, half the sugar and the cinnamon.

3 With a small sharp knife, score around the middle of each apple to prevent it bursting during cooking. Fill each apple with the sultana mixture.

4 Put the apples in a roasting pan and sprinkle them with the remaining brown sugar and the orange juice. Dot with butter and bake in the oven for 15-20 minutes until softened.

5 Serve the apples hot with cream or Greek yogurt.

PLUM COBBLER

900g/2lb plums or greengages, halved and stoned

175g/6oz/¾ cup caster (superfine) sugar

1 tbsp flour

grated zest and juice of 1 orange

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

75g/3oz/6 tbsp chilled butter, diced

125ml/4fl oz/1 cup buttermilk

1 medium (US large) egg

cream, ice cream or custard to serve

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

2 Cut the plums or greengages into large chunks and place in a large ovenproof dish with 4 tbsp sugar and the flour. Add the orange zest and juice and stir lightly together.

3 Blitz the flour, butter and most of the sugar in a food processor until the mixture resembles fine breadcrumbs (or rub in the butter by hand). Beat the buttermilk and egg together and blitz briefly or mix to a soft dough.

4 Drop spoonfuls of the dough haphazardly over the fruit, leaving a little space between them. Sprinkle with the remaining sugar.

5 Bake in the oven for 40 minutes or until the plums are tender and the cobbler is golden.

6 Serve hot with cream, ice cream or custard.

AUTUMN FRUIT CRUMBLE

100g/3½oz/7 tbsp butter, diced, plus extra to grease

900g/2lb pears, peeled, cored and chopped

juice of 1 lemon

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

2 tsp ground ginger

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

75g/3oz/½ cup chopped hazelnuts

cream or ice cream to serve

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a large shallow ovenproof dish

2 Gently toss the pears in the lemon juice in a bowl. Add 8 tbsp sugar and the ginger, then spoon into the prepared dish and level down the top.

3 Put the butter, flour and the remaining sugar in a food processor and blitz until the mixture resembles fine breadcrumbs (or rub in with your fingers). Stir in the hazelnuts and spoon the crumble topping over the fruit.

4 Bake in the oven for 35-40 minutes until the fruit is tender and the crumble is golden brown and bubbling.

5 Serve hot with cream or ice cream.

SPICY POACHED PEARS

6 ripe dessert pears

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

1 bottle red wine

2 tbsp sloe gin

1 cinnamon stick, halved

2 cloves

finely grated zest of 1 orange

Greek yogurt or cream to serve

1 Peel the pears, leaving the stalks intact. Carefully cut out the calyx at the base of each one.

2 Heat the sugar, wine and sloe gin in a small pan, stirring until the sugar dissolves.

3 Bring to the boil and add the cinnamon stick, cloves and orange zest. Add the pears, then reduce the heat, cover the pan and simmer gently for 30 minutes or until tender.

4 Remove the pears and set aside. Uncover the pan and simmer until the liquid reduces and is syrupy.

5 Discard the spices and pour the syrup over the pears.

6 Serve warm or chilled with Greek yogurt or cream.

EASY BAKED APRICOTS

12 apricots, halved and stoned

4 tbsp caster (superfine) sugar

2 tbsp amaretto liqueur

50g/2oz/4 tbsp butter

4 tbsp flaked almonds

crème fraîche to serve

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

2 Put the apricot halves, cut-side up, in an ovenproof dish. Sprinkle with sugar and drizzle with amaretto. Dot the apricots with butter and sprinkle the flaked almonds over the top.

3 Bake in the oven for 20 minutes until the apricots are tender and the juices are syrupy. Serve with crème fraîche.

SUMMER FRUIT COMPOTE

3 peaches, halved and stoned

4 greengages, halved and stoned

125g/4oz/1 cup blueberries

50g/2oz/¼ cup vanilla sugar

grated zest and juice of 1 orange

225g/8oz/1⅓ cups strawberries

cream or Greek yogurt to serve

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

2 Cut the peaches into thick slices and place in a large shallow ovenproof dish with the greengages, blueberries, vanilla sugar and orange zest and juice.

3 Bake in the oven for 20 minutes until the fruit is tender.

4 Stir in the strawberries, then set aside to cool. Cover and chill in the refrigerator. Serve with cream or Greek yogurt.

ROASTED SUMMER FRUIT

4 ripe peaches or nectarines, halved and stoned

8 plums, halved and stoned

125ml/4fl oz/½ cup orange juice

125ml/4fl oz/½ cup sweet dessert wine

2 tbsp runny honey

125g/4oz/1 cup raspberries

2 tbsp icing (confectioner’s) sugar

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

2 Arrange the peaches or nectarines and plums, cut-side up, in a roasting pan or shallow ovenproof dish. Pour the orange juice and wine over them and cook in the oven for 20-25 minutes.

3 Preheat the grill (broiler) to medium. Stir the raspberries into the roasted fruit and sprinkle with icing sugar.

4 Grill (broil) for 2 minutes and serve hot.

SPICED FRUIT KEBABS

1 small pineapple

2 bananas

1 mango

¼ tsp freshly grated nutmeg

1 tsp ground cinnamon

½ tsp ground ginger

1 tbsp runny honey

25g/1oz/2 tbsp butter, melted

For the maple cream

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

1 tbsp maple syrup

1 Put the cream and maple syrup in a bowl and whip lightly to form soft peaks. Cover and chill.

2 Peel the pineapple, cut into quarters, lengthways and remove the core. Cut into 2.5cm/1in cubes. Peel the bananas and cut into 1cm/½in thick slices. Peel the mango and cut the flesh into 2.5cm/1in cubes. Thread the fruit onto wooden skewers that have been soaked in water.

3 Put the nutmeg, cinnamon, ginger, honey and melted butter in a bowl and mix together. Brush over the kebabs.

4 Place the kebabs in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 5-6 minutes, turning occasionally, until warmed through and golden brown. Serve with the maple cream.

SYRUP SPONGE PUDDING

175g/6oz/¾ cup butter plus extra to grease

3 tbsp golden (corn) syrup

175g/6oz/¾ cup caster (superfine) sugar

3 large (US extra-large) eggs

a few drops of vanilla extract

grated zest of 1 lemon

175g/6oz/1½ cups self-raising (self-rising) flour, sifted

a little milk to mix

custard to serve

1 Half-fill a steamer or large pan with water and place over a high heat. Butter a 900ml/1½ pint/3⅔ cups pudding basin and drizzle the syrup into the bottom.

2 Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

3 With a metal spoon, fold in half the flour, then fold in the rest, with enough milk to give a dropping consistency.

4 Pour the mixture into the prepared basin, cover with buttered parchment paper or foil and secure with string.

5 Steam for 1½ hours. Turn out the pudding on to a plate and serve, cut into slices, with custard.

STICKY TOFFEE PUDDINGS

2 tbsp black treacle (molasses)

150g/5oz/⅔ cup butter, softened

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

2 large (US extra-large) eggs, beaten

125g/4oz/1 cup self-raising (self-rising) flour, sifted

25g/1oz/¼ cup walnuts

6 Medjool dates, stoned and chopped

cream or custard to serve

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

2 Beat the black treacle and 25g/1oz/2 tbsp butter until smooth. Divide the mixture among four 150ml/¼ pint/scant ⅔ cup timbales or ramekins and set aside.

3 Put the remaining butter and the sugar in a food processor and blitz (or use a hand-held electric whisk). Add the beaten eggs and flour and blitz briefly. Stir in the nuts and dates.

4 Spoon into the timbales or ramekins, covering the syrup mixture. Bake in the oven for 25-30 minutes until risen and golden brown.

5 Set aside to rest for 5 minutes, then unmould on to warmed plates. Serve hot with cream or custard.

BREAD AND BUTTER PUDDING

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

340g/12oz white bread, cut into 1cm/½in slices

75g/3oz/½ cup raisins

3 medium (US large) eggs

450ml/¾ pint/1¾ cups milk

4 tbsp icing (confectioner’s) sugar, plus extra to dust

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a large ovenproof dish.

2 Butter the bread, then cut each slice into quarters. Arrange the bread in the dish and sprinkle with the raisins.

3 Beat the eggs, milk and sugar together in a bowl. Pour the mixture over the bread and set aside to soak for 10 minutes.

4 Bake in the oven for 30-40 minutes until golden brown and the custard is set.

5 Dust with icing sugar and pop under a hot grill (broiler) for 2-3 minutes to brown the top..

RICE PUDDING

15g/½oz/1 tbsp butter, plus extra to grease

125g/4oz/½ cup short-grain rice

1.2 litres/2 pints/5 cups milk

50g/2oz/¼ cup caster (superfine)sugar

1 cinnamon stick

freshly grated nutmeg to taste

1 Preheat the oven to 170°C/325°F/Gas 3. Lightly butter a large ovenproof dish.

2 Put the rice, milk, sugar and cinnamon stick in the dish and stir well. Grate the nutmeg over the top and dot with butter.

3 Bake in the middle of the oven for 1½ hours or until the top is golden brown and the rice is tender and creamy.

PANETTONE PUDDING

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

500g/1lb 2oz panettone, sliced

3 medium (US large) eggs

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

300ml/½ pint/1¼ cups milk

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

grated zest of 1 lemon

1 Preheat the oven to 170°C/325°F/Gas 3. Butter a large ovenproof dish.

2 Lightly butter the panettone slices. Cut them into pieces and arrange in the dish.

3 Beat the eggs and sugar in a large bowl, then beat in the milk, cream and lemon zest. Pour the mixture over the panettone and set aside to soak for 20 minutes.

4 Stand the dish in a roasting pan and pour enough hot water into the pan to come halfway up the sides of the dish.

5 Bake in the oven for 35-45 minutes until the custard is just set in the middle and golden brown.

ORANGE PAIN PERDU

2 large (US extra-large) eggs

150ml/¼ pint/scant ⅔ cup milk

finely grated zest of 1 orange

50g/2oz/4 tbsp butter

8 slices raisin bread

1 tbsp caster (superfine) sugar

maple syrup to drizzle

1 Beat the eggs, milk and orange zest together in a bowl.

2 Heat the butter in a large frying pan over a medium heat. Cut the slices of raisin bread in half diagonally and dip them into the egg mixture.

3 Add to the pan, a few at a time, and fry on both sides until golden brown. Keep warm while you cook the remainder.

4 Sprinkle with the sugar and serve immediately drizzled with maple syrup.

QUEEN OF PUDDINGS

4 medium (US large) eggs

600ml/1 pint/2½ cups milk

125g/4oz/8 tbsp caster (superfine)sugar

grated zest of 1 lemon

125g/4oz/2 cups fresh white breadcrumbs

4 tbsp raspberry jam (jelly)

1 Separate three eggs and beat the egg yolks with the remaining whole egg. Heat the milk in a small pan and stir into the beaten eggs with 2 tbsp sugar, the lemon zest and breadcrumbs, stirring until the sugar dissolves.

2 Spread the jam in the bottom of a large ovenproof dish. Pour in the custard mixture and set aside for 30 minutes.

3 Preheat the oven to 150°C/300°F/Gas 2.

4 Bake in the oven for 1 hour or until the custard is set.

5 Whisk the egg whites until stiff. Fold in the remaining sugar and whisk until glossy. Pile on top of the custard and return to the oven for 15 minutes or until set and golden brown.

BAKED ALASKA

1 x 25cm/10in sponge cake, about 2.5cm/1in thick

7 tbsp cherry jam (jelly)

1.2 litres/2 pints/5 cups vanilla ice cream

4 large (US extra-large) egg whites

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

1 Place the sponge cake on an ovenproof plate and spread with the jam. Scoop the ice cream on top of the jam, leaving a 1cm/½in border around the edge, then cover and put in the freezer for at least 30 minutes.

2 Whisk the egg whites in a clean, grease-free bowl until stiff. Using a large spoon, fold in the sugar, 1 tbsp at a time, then whisk until very thick and glossy.

3 Spoon the meringue over the ice cream, taking it all the way round and down to cover the edge of the cake. Swirl the top and sides. Freeze for at least 1 hour or overnight.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Bake for 3-4 minutes until the meringue is just set and golden brown. Serve immediately.

RASPBERRY RICE PUDDING

125g/4oz/½ cup short-grain rice

1.2 litres/2 pints/5 cups milk

grated zest of 1 orange

4 tbsp caster (superfine) sugar

200ml/7fl oz/¾ cup double (heavy) cream, whipped

6 tbsp raspberry sauce

1 Put the rice in a pan with 600ml/1 pint/2½ cups cold water and bring to the boil. Reduce the heat and simmer gently until the liquid has evaporated.

2 Pour in the milk and bring to the boil, then reduce the heat and simmer for 45 minutes or until the rice is tender and creamy. Set aside to cool, then transfer to a bowl.

3 Fold the orange zest, sugar and whipped cream into the rice. Cover and chill in the refrigerator for 1 hour.

4 Divide among six glass dishes and top with raspberry sauce.

CREAMY CHILLED RISOTTO

900ml/1½ pints/3⅔ cups milk

75g/3oz/⅓ cup risotto rice

3 tbsp caster (superfine) sugar

200ml/7fl oz/¾ cup double (heavy) cream

ground cinnamon to sprinkle

poached fruit to serve

1 Put the milk in a large pan and bring to the boil. Stir in the rice, reduce the heat and simmer gently for 40 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.

2 Stir in the sugar and set aside to cool. Stir in the cream and pour into a bowl. Cover and chill in the refrigerator.

3 Just before serving, sprinkle with a little ground cinnamon. Serve with poached fruit, such as peaches or apricots.

CHERRY CREPES

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

1 egg + 1 egg yolk

1 tbsp sunflower oil, plus extra to fry

250ml/9fl oz/1 cup milk

For the lemon filling

75g/3oz/6 tbsp butter, softened

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

grated zest of 1 lemon

For the cherry compote

pared rind of ½ lemon

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

450g/1lb cherries, pitted

1 To make the crêpes, sift the flour into a bowl and stir in the egg, egg yolk and oil. Gradually whisk in the milk, beating until smooth. Set aside for 15 minutes.

2 Meanwhile, cream all the lemon filling ingredients together in a bowl until light and fluffy.

3 To make the cherry compote, put the lemon rind, sugar and 175ml/6fl oz/¾ cup water in a pan and heat gently, stirring until the sugar dissolves. Boil for 3 minutes until syrupy. Add the cherries and cook for 5 minutes. Discard the lemon rind.

4 Pour a little oil into an 18cm/7in frying pan and place over a medium heat. When hot, pour 2-3 tbsp batter into the pan, tilting it to coat the bottom. Cook until browned on the underside, then flip the crêpe over and cook the other side. Slide out on to a large plate and cook the remaining crêpes in the same way.

5 Spread each crêpe thinly with lemon butter, then fold into four. Place half the crêpes in a large frying pan and set over a medium heat for 5 minutes, turning once, until hot. Repeat with the remaining crêpes. Reheat the cherry compote.

6 Serve the crêpes immediately with the compote.

CHERRY CLAFOUTIS

400g/14oz cherries, pitted

3 tbsp kirsch (optional)

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

2 large (US extra-large) eggs

100g/3½oz/scant cup plain (all-purpose) flour, sifted

150ml/¼ pint/scant ⅔ cup milk

a few drops of vanilla extract

25g/1oz/2 tbsp butter, melted, plus extra to grease

icing (confectioner’s) sugarto dust

1 Put the cherries in a bowl with the kirsch (if using) and 1 tbsp sugar. Mix together, cover and set aside for 1 hour.

2 Meanwhile, beat the eggs with the rest of the sugar in a bowl. Beat in the flour and then the eggs and milk. Stir in the vanilla extract and the melted butter.

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

4 Lightly butter a shallow ovenproof dish and add the cherries. Pour the batter over them and bake in the oven for about 40 minutes until puffed up and golden and just set.

5 Serve warm, dusted with icing sugar.

TRADITIONAL CREPES

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

a pinch of salt

2 medium (US large) eggs

300ml/½ pint/1¼ cups milk

a little lard (shortening) to fry

caster (superfine) sugar and lemon juice to serve

1 Sift the flour and salt into a bowl and make a well in the centre. Beat in the eggs. Gradually beat in the milk, drawing in the flour from the sides, to make a smooth batter. Cover and set aside to stand for 20 minutes.

2 Heat a tiny knob of lard in an 18cm/7in heavy-based non-stick frying pan. Pour in just enough batter to thinly coat the bottom of the pan, tilting it. Cook over a medium-high heat for 1-2 minutes until set and golden brown underneath. Flip the crêpe over and cook the second side.

3 Slide the crêpe out of the pan on to a plate and keep hot. Cook the remaining crêpes in the same way, stacking them on top of each other with parchment paper in between.

4 Serve the crêpes, folded over or rolled up, sprinkled with sugar and lemon juice.

WAFFLES

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

a pinch of salt

1 tbsp caster (superfine) sugar

1 medium (US large) egg, separated

25g/1oz/2 tbsp butter, melted

250ml/8fl oz/1 cup milk

maple syrup to serve

1 Heat the waffle iron according to the manufacturer’s instructions.

2 Mix the flour, salt and sugar together in a bowl. Add the egg yolk, melted butter and milk and beat until you havea smooth coating batter.

3 Whisk the egg white in a clean, grease-free bowl until stiff. Fold gently into the batter with a metal spoon. Pour just enough batter into the iron to run over the surface.

4 Close the iron and cook for 2-3 minutes, turning the iron if using a non-electric type. The waffle is cooked when it is golden brown and crisp and easily removed from the iron. Cook the remainder in the same way.

5 Serve the waffles immediately with maple syrup.

CINNAMON CREPES

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

½ tsp ground cinnamon

2 medium (US large) eggs

300ml/½ pint/1¼ cups milk

olive oil to fry

sugar and Greek yogurt to serve

1 Beat the flour, cinnamon, egg and milk together in a bowl to make a smooth batter. Set aside to stand for 20 minutes.

2 Heat a small heavy-based frying pan over a medium heat. When the pan is really hot, add a few drops of oil, then pour in a little batter and tilt the pan to coat the bottom evenly. Cook for 1-2 minutes until golden underneath, then flip over and cook the other side. Slide out of the pan and keep warm.

3 Repeat with the remaining batter, adding more oil if needed, to make six crêpes.

4 Serve sprinkled with sugar with a spoonful of yogurt.

PAIN PERDU

225g/8oz mixed blueberries, strawberries, raspberries

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

icing (confectioner’s) sugar to dust or maple syrup

For the French toast

2 medium (US large) eggs

150ml/¼ pint/scant ⅔ cup milk

2 tbsp caster (superfine) sugar

a pinch of ground cinnamon

4 x 1cm/½in slices day-old brioche loaf

butter to fry

1 Put the berries and caster sugar in a pan over a low heat, stirring gently until the sugar dissolves in the juice. Simmer for 2 minutes, then remove from the heat.

2 Beat together the eggs, milk, caster sugar and cinnamon in a shallow dish.

3 Cut the slices of brioche into triangles. Dip the slices into the egg mixture, turning them over to soak the other side.

4 Melt the butter in a frying pan over a low to medium heat. Add the brioche and cook for 4-5 minutes until golden brown on both sides.

5 Serve the immediately with the warm poached berries, dusted with icing sugar or drizzled with maple syrup.

ORANGE PANNA COTTA

3 sheets of leaf gelatine

vegetable oil to grease

600ml/1 pint/2½ cups double (heavy) cream

125ml/4fl oz/½ cup milk

finely grated zest of 1 orange

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

2 oranges

1 Put the gelatine sheets in a shallow dish, then cover with 600ml/1 pint/2½ cups cold water and set aside to soak for 5 minutes. Lightly oil six 150ml/¼ pint/scant ⅔ cup dariole moulds.

2 Put the cream, milk, orange zest and 100g/3½oz/7 tbsp sugar in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat.

3 Lift the gelatine sheets out of the water and squeeze out any excess liquid. Add to the cream mixture and stir until dissolved. Pour into the dariole moulds. When cool, chill in the refrigerator for 4-6 hours.

4 Squeeze the juice from the oranges and strain into a pan. Add the remaining sugar and bring to the boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.

5 Run a palette knife around the edge of each panna cotta and invert on to a serving plate. Serve with the orange sauce.

EASY PEACH BRULEE

8 tsp mascarpone cheese

4 amaretti, crumbled

4 peaches, halved and stoned

2 tbsp brown sugar

1 Preheat the grill (broiler) to hot. Mix the mascarpone and the amaretti and use to fill the cavity of each peach half. Sprinkle with sugar.

2 Place the peaches on a grill (broiling) pan and pop under the hot grill for 5 minutes or until caramelized.

STRAWBERRY BRULEE

275g/10oz/2 cups strawberries, hulled and sliced

2 tsp icing (confectioner’s) sugar

grated zest of 1 orange

400g/14oz/1⅔ cups Greek yogurt

4 tbsp demerara (light brown) sugar

1 Divide the strawberries among four ramekins and sprinkle with icing sugar.

2 Stir the orange zest into the yogurt and spread over the strawberries.

3 Preheat the grill (broiler) to high. Sprinkle the demerara sugar evenly over the yogurt to cover it completely.

4 Place the ramekins on the grill (broiling) pan and grill (broil) until the sugar caramelizes. Set aside to cool and then chill in the refrigerator before serving.

CREME BRULEE

600ml/1 pint/2½ cups double (heavy) cream

1 vanilla pod (bean), split lengthways

5 large (US extra-large) egg yolks

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

1 Put the cream and vanilla pod in a pan and bring slowly to the boil. Remove from the heat, cover and set aside for at least 30 minutes, then remove the vanilla pod.

2 Preheat the oven to 150°C/300°F/Gas 2. Put six ramekins in a roasting pan.

3 Beat the egg yolks with 1 tbsp caster sugar in a bowl. Gradually stir in the vanilla cream, then strain into a jug and pour into the ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins.

4 Bake in the oven for 40-45 minutes until set. Cool, then chill in the refrigerator for at least 4 hours or overnight.

5 Sprinkle the remaining sugar over the custards to form a thin layer. Pop under a very hot grill (broiler) for 2-3 minutes until it caramelizes. Set aside to cool for 1 hour until the caramel is crisp and cold.

SYLLABUB

pared zest and juice of 1 lemon

125ml/4fl oz/½ cup medium dry white wine or sherry

2 tbsp brandy

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

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

freshly grated nutmeg to dust

1 Put the lemon zest and juice in a bowl with the wine or sherry and brandy. Leave to stand for several hours.

2 Strain the liquid into a large bowl and stir in the sugar.

3 Gradually add the cream, whipping between each addition, until it just holds its shape.

4 Divide the syllabub among four serving glasses. Chill in the refrigerator for 1 hour before serving dusted with nutmeg..

ZABAGLIONE

8 medium (US large) egg yolks

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

225ml/9fl oz/1 cup Marsala

sponge fingers to serve

1 Put the egg yolks and sugar in a large heatproof bowl set over a pan of gently simmering water. Using a hand-held electric whisk, beat until pale and creamy.

2 Gradually pour in the Marsala and whisk for 10-15 minutes until the mixture is thick and foaming.

3 Remove from the heat and pour into warmed glasses. Serve immediately with sponge fingers.

FRUITY YOGURT POTS

1 x 200g/7oz can apricots in juice

1 ball preserved stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar

juice of 1 orange

2 oranges, cut into segments

1 papaya, peeled, seeded and chopped

½ small pineapple, peeled, cored and chopped

2 tbsp orange curd

225g/8oz/1 cup Greek yogurt

1 Drain the apricot juice into a pan and stir in the ginger syrup. Add the chopped stem ginger and orange juice. Warm over a low heat, stirring gently. Bring to the boil, then reduce the heat and simmer for 2-3 minutes until thick and syrupy.

2 Chop the apricots and mix in a bowl with the oranges, papaya and pineapple. Pour the syrup over the fruit. Divide among four glasses or bowls.

3 Swirl the orange curd through the yogurt and spoon over the fruit. Chill in the refrigerator before serving.

LEMON POTS

150g/5oz/⅔ cup condensed milk

50ml/2fl oz/¼ cup double (heavy) cream

grated zest and juice of 1 lemon

6 strawberries, hulled and sliced

1 Put the condensed milk, cream and lemon zest and juice in a bowl and beat until thick and fluffy.

2 Divide the strawberries between two small ramekins. Spoon the lemon mixture over the top and chill in the refrigerator before serving.

GOOSEBERRY FOOL

450g/1lb gooseberries, topped and tailed

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

1 tbsp elderflower cordial

250g/9oz/1 cup mascarpone

150ml/¼ pint/scant ⅔ cup thick Greek yogurt

1 Put the gooseberries, sugar, elderflower cordial and 1 tbsp water in a pan. Cook gently over a low heat, stirring occasionally, for 10 minutes or until the gooseberries are soft. Set aside to cool.

2 Blitz the fruit in a blender or food processor. Pass the purée through a sieve to remove the pips.

3 Gently stir the mascarpone into the gooseberry purée and fold in the yogurt.

4 Spoon into four glasses and chill in the refrigerator until ready to serve.

SHERRY TRIFLE

8 trifle sponges

125g/4oz/½ cup cherry jam

125g/4oz macaroons, crushed

125ml/4fl oz/½ cup sherry

600ml/1 pint/2½ cups milk

½ vanilla pod (bean)

2 medium (US large) eggs plus 2 yolks

2 tbsp caster (superfine) sugar, plus extra to sprinkle

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

3 tbsp flaked almonds,

1 Spread the trifle sponges with jam and place in a shallow glass serving bowl with the macaroons. Pour over the sherry and set aside for 2 hours.

2 Put the milk and vanilla pod in a pan and bring to the boil. Remove from the heat, cover and infuse for 30 minutes then remove the vanilla pod.

3 Beat together the eggs, yolks and sugar and strain on to the milk. Cook gently over a low heat, stirring, until the custard thickens slightly. Pour the warm custard over the trifle and leave to cool and set firm.

4 Lightly whip the cream and spoon over the top of the trifle. Sprinkle with flaked almonds and serve.

TIRAMISU

4 medium (US large) egg yolks

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

250g/9oz/1 cup mascarpone

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

3 tbsp coffee liqueur

1 x 200g/7oz pack savoiardi or sponge fingers

450ml/¾ pint/1¾ cups warm espresso coffee

chocolate shavings to serve

1 In a large bowl, beat the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.

2 Whip the cream in another bowl to soft peaks, then fold into the mascarpone mixture with the coffee liqueur.

3 Take half of the sponge fingers and, one by one, dip them into the warm coffee, then arrange over the bottom of a large shallow glass serving dish. Spread a layer of mascarpone mixture over the top, then dip the remaining sponge fingers into the coffee and arrange on top. Cover with the remaining mascarpone.

4 Cover and chill in the refrigerator for 2 hours.

5 Sprinkle the top with shaved chocolate and serve.

GREEK GRILLED FIGS

6 figs

40g/1½oz/3 tbsp butter

1 tsp ground cinnamon

icing (confectioner’s) sugar to dust

For the honey yogurt

200ml/7fl oz/¾ cup Greek yogurt

2 tbsp Greek runny honey

1 To make the honey yogurt, mix together the yogurt and half the honey in a bowl, then set aside.

2 Cut the figs in half. Gently heat the butter in a small pan until melted and stir in the cinnamon.

3 Preheat the grill (broiler). Brush the butter over the figs and dust with icing sugar. Place the figs under the hot grill and cook for 3-4 minutes, turning once, until warmed through and the sugar caramelizes.

4 Place two fig halves on each serving plate. Spoon the yogurt on top and drizzle with the remaining honey.

SUMMER PUDDING

700g/1½lb/6 cups mixed berries, e.g. redcurrants, blackcurrants, strawberries and raspberries

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

3 tbsp crème de cassis

9 thick slices slightly stale white bread, crusts removed

crème fraîche to serve

1 Put the redcurrants and blackcurrants in a pan with the sugar and cassis. Set over a low heat and simmer gently for 4-5 minutes, stirring, until the sugar dissolves. Add the raspberries and cook for 2 minutes.

2 Meanwhile, line a 1 litre/1¾ pint/4 cup bowl with clingfilm (plastic wrap). Put the base of the bowl on a slice of bread and cut around it. Put the bread in the bottom of the bowl.

3 Line the sides with more slices of bread, slightly overlapping them to avoid any gaps. Spoon in the fruit - the juice will soak into the bread. Reserve a few spoonfuls of juice.

4 Cut the remaining bread to fit the top of the pudding neatly, using a sharp knife to trim any excess bread from around the edges. Wrap in clingfilm (plastic wrap), weigh down with a saucer and a can and chill in the refrigerator overnight.

5 Unwrap the outer clingfilm (plastic wrap) and upturn the pudding on to a plate. Remove the inner clingfilm (plastic wrap). Drizzle with the reserved juice and serve, cut into slices, with crème fraîche.

ETON MESS

200g/7oz/¾ cup fromage frais, chilled

200g/7oz/¾ cup Greek yogurt, chilled

6 meringues, roughly crushed

450g/1lb/2½ cups strawberries, hulled and halved

1 Put the chilled fromage frais and yogurt in a large bowl and stir well until thoroughly mixed.

2 Add the meringues and halved strawberries.

3 Mix everything together gently and divide among six dishes. Serve immediately.

RASPBERRY AND LEMON CURD CHEESECAKE

75g/3oz/6 tbsp butter, plus extra to grease

250g/9oz digestive biscuits (graham crackers)

600g/1lb 5oz/2½ cups cream cheese

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

1 tbsp cornflour (cornstarch)

grated zest of 1 lemon

4 medium (US large) eggs

175ml/6fl oz/⅔ cup double (heavy) cream

3 tbsp lemon curd

150g/5oz/1 cup raspberries, plus extra to decorate

sifted icing (confectioner’s) sugar to decorate

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 23cm/9in springform tin.

2 Crush the biscuits to fine crumbs in a food processor or put them in a plastic bag and crush with a rolling pin.

3 Melt the butter in a pan over a low heat and stir in the crumbs. Spoon into the prepared tin and press down evenly. Bake in the oven for 5 minutes.

4 Remove from the oven and set aside. Reduce the oven temperature to 150°C/300°F/Gas 2.

5 Put the cream cheese, caster sugar, cornflour and lemon zest in a food processor or large mixing bowl and beat until smooth. Beat in the eggs, one at a time, then gradually beat in the cream until smooth. In a small bowl, mix 3 tbsp of this mixture with the lemon curd and set aside.

6 Pour the remaining cream cheese mixture on to the biscuit base. Sprinkle with the raspberries, then drop small spoonfuls of the lemon curd mixture randomly among them.

7 Bake in the oven for 35-45 minutes until the cheesecake is turning golden around the edges and the centre is just set. Turn off the oven and open the door slightly. Leave the cheesecake to cool in the oven for 2 hours (it will crack as it cools). Chill in the refrigerator until cold and firm.

8 Loosen the edge of the cheesecake, remove from the tin and place on a serving plate. Decorate with the extra raspberries and dust with icing sugar.

MERINGUES

3 medium (US large) egg whites, at room temperature

175g/6oz/¾ cup caster (superfine) sugar

200ml/7fl oz/¾ cup double (heavy) cream, whipped

1 Preheat the oven to 110°C/225°F/Gas ¼. Line two baking sheets with parchment paper.

2 Put the egg whites in a clean, grease-free bowl and beat with an electric whisk until they form stiff peaks. Gradually add the sugar, a tablespoonful at a time, beating well after each addition. Beat until the meringue is very stiff and glossy.

3 Using two large spoons, shape the meringue into 12 rounds, spacing them well apart on the lined baking sheets.

4 Bake in the oven for 2-3 hours until the meringues are dried out but still pale. Carefully peel them off the paper and cool on a wire rack.

5 Sandwich the meringues together with cream and serve.

TANGERINE JELLIES

5 gelatine leaves

1kg/2¼lb tangerines plus 2 extra tangerines, segmented

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

1 Put the gelatine in a shallow bowl and cover with cold water. Set aside to soak for 5 minutes.

2 Meanwhile, zest two tangerines and put the zest in a large pan. Squeeze the juice from the zested and whole tangerines and add to the pan with the sugar.

3 Lift the gelatine out of the water and add to the pan. Heat gently, stirring, until the sugar dissolves. Strain into a large jug and make up to 1 litre/1¾ pints/4 cups with cold water.

4 Divide the tangerine segments between 8 dishes, pour over the liquid and chill for at least 5 hours. Remove from the refrigerator 5 minutes before serving to soften slightly.

STRAWBERRY PROSECCO JELLIES

3 tsp powdered gelatine

675g/1½lb/4 cups strawberries, hulled and chopped

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

125ml/4fl oz/½ cup Prosecco

juice of 1 lemon

1 Pour 4 tbsp cold water into a small bowl and sprinkle the gelatine over the top. Stir until the powder is absorbed by the water. Set aside for 5 minutes.

2 Put two-thirds of the strawberries in a pan with the sugar, Prosecco and lemon juice. Cook gently for 5 minutes until the strawberries soften and the sugar dissolves.

3 Blitz in a blender or food processor until smooth, then press through a sieve back into the pan.

4 Add the gelatine and heat gently, stirring constantly for 1-2 minutes, until it dissolves. Remove from the heat and set aside to cool.

5 Stir the remaining strawberries into the jelly, then pour into eight individual silicone or metal dariole moulds set on a small tray. Chill in the refrigerator for 3-4 hours, until set, then turn out and serve immediately.

KNICKERBOCKER GLORY

½ x 140g/4½oz pack lemon jelly (jello)

150g/5oz/1 cup raspberries plus extra to decorate

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

1 x 400g/14oz can peach slices in juice, drained and chopped

500ml/18fl oz/2¼ cups vanilla ice cream

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

6 tsp flaked (slivered) almonds

1 Make up the jelly as directed on the pack. When set, chop it roughly into pieces.

2 Blitz the raspberries and sugar in a blender to a purée.

3 Divide some of the peaches among six tall sundae glasses. Cover with a layer of jelly and a scoop of ice cream. Drizzle some raspberry purée over the top..

4 Continue layering in this way, finishing with a layer of whipped cream.

5 Decorate with raspberries and sprinkle with flaked almonds and serve immediately.

LEMON SORBET

4 juicy lemons

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

2-3 tbsp limoncello

1 large (US extra-large) egg white

1 Finely pare the lemon zest, then squeeze the juice. Put the zest in a pan with the sugar and 350ml/12fl oz/1½ cups water and heat gently, stirring until the sugar dissolves. Increase the heat and boil for 10 minutes. Set aside to cool.

2 Stir the lemon juice and limoncello into the cooled sugar syrup. Cover and chill in the refrigerator for 30 minutes.

3 Strain the syrup through a fine sieve into a bowl. In a clean, dry bowl, beat the egg white until just frothy, then whisk into the lemon mixture.

4 Freeze in an ice-cream maker and follow the instructions. If you don’t have one, pour into a shallow freezerproof container and freeze until almost frozen. Remove and mash well with a fork, then freeze until solid.

5 Transfer the sorbet to the refrigerator 30 minutes before serving to soften slightly.

STRAWBERRY ICE CREAM

500g/1lb 2oz frozen strawberries

grated zest of 1 orange

75g/3oz/⅔ cup icing (confectioner’s) sugar

125ml/4fl oz/½ cup whipping cream

1 Put all the ingredients in a food processor and blitz until the mixture is smooth.

2 Serve immediately or spoon into a freezerproof container and freeze for up to one month. Allow the ice cream to soften a little at room temperature before serving.

PEAR AND CRANBERRY STRUDEL

75g/3oz/6 tbsp butter, melted, plus extra to grease

125g/4oz/1 cup cranberries

550g/1¼lb pears, peeled, cored and sliced

50g/2oz/¾ cup chopped walnuts

grated zest and juice of 1 lemon

2 tbsp caster (superfine) sugar

1 tbsp fresh white breadcrumbs

1 tsp ground cinnamon

7 sheets filo pastry

icing (confectioner’s) sugar to dust

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a large baking sheet.

2 In a bowl, mix the cranberries with the pears, nuts and lemon juice. Stir in the lemon zest, 1 tbsp caster sugar, the breadcrumbs and cinnamon.

3 On a clean teatowel (dishtowel) put three sheets of filo pastry, overlapping each other by 2.5cm/1in to make a 56 × 48cm/22 × 19in rectangle. Brush with melted butter, put three sheets on top and brush again.

4 Put the pear mixture on the pastry and roll up from a long edge. Place, seam-side down, on the prepared baking sheet. Cut the remaining filo pastry into strips, crumple and place on the strudel, then brush with melted butter. Sprinkle with the remaining caster sugar.

5 Bake in the oven for 40-45 minutes, covering with foil if it browns too quickly. Dust with icing sugar and serve.

APPLE PIE

1kg/2¼lb cooking (green) apples, peeled, cored and sliced

50g/2oz/4 tbsp caster (superfine)sugar plus extra to sprinkle

6 cloves

a good pinch of ground cinnamon

1 quantity sweet pastry

flour to dust

cream to serve

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

2 Layer the apples and sugar in a large pie dish. Stud some of the apple slices with cloves and sprinkle with cinnamon.

3 Roll out the pastry on a lightly floured surface to a round 2.5cm/1in larger than the pie dish. Cut off a strip the width of the rim of the dish. Dampen the rim of the dish and press on the strip. Dampen the pastry strip and cover with the pastry circle, pressing the edges together well. Crimp the edge by pressing down on it with a damp fork. Make a slit in the centre to allow steam to escape.

4 Bake in the oven for 35-40 minutes until lightly browned. Sprinkle with sugar before serving with cream.

TREACLE TART

1 quantity shortcrust pastry

plain (all-purpose) flour to dust

675g/1½lb golden (corn) syrup

250g/9oz/4½ cups fresh white breadcrumbs

grated zest and juice of 2 lemons

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

2 Roll out the pastry on a lightly floured surface and use to line a 25cm/10in deep, loose-based fluted tart tin. Prick the base with a fork and chill in the refrigerator for 30 minutes.

3 To make the filling, heat the syrup in a pan over a low heat. Remove from the heat and mix in the breadcrumbs and lemon zest and juice.

4 Pour the filling into the pastry case (pie crust) and bake for 15 minutes, then reduce the heat to 180°C/350°F/Gas 4 and cook for 15 minutes until the filling is lightly set and golden. Serve warm.

TARTE TATIN

1 quantity sweet pastry

plain (all-purpose) flour to dust

cream or ice cream to serve

For the filling

200g/7oz/scant 1 cup caster (superfine) sugar

125g/4oz/½ cup chilled butter

1.4kg/3lb dessert apples, e.g. Granny Smiths, peeled and cored

juice of ½ lemon

1 To make the filling, sprinkle the sugar over the bottom of a 20cm/8in ovenproof frying pan. Cut the butter into small pieces and scatter over the sugar. Halve the apples and pack them in tightly, cut-side up, on top of the butter.

2 Cook over a low-medium heat for 30 minutes, making sure it doesn’t bubble over or burn underneath, until the butter and sugar turn a dark golden brown. Remove from the heat and sprinkle with lemon juice. Set aside to cool.

3 Preheat the oven to 220°C/425°F/Gas 7.

4 Roll out the pastry on a floured surface to a round 2.5cm/1in larger than the pan. Prick several times with a fork. Lay it over the apples, tucking the edges down inside the pan.

5 Bake for 25-30 minutes until golden brown. Cool in the tin for 10 minutes, then upturn on to a serving plate.

6 Serve with cream or ice cream.

SPICED PLUM PIE

250g/9oz ready-rolled sweet shortcrust pastry

flour to dust

900g/2lb plums or greengages, halved, stoned and quartered

2 green cardamom pods, split open, seeds removed and crushed

75g/3oz/6 tbsp caster (superfine) sugar, plus extra to sprinkle

milk to glaze

1 Preheat the oven to 220°C/425°F/Gas 7. Put a baking sheet in the oven to heat up.

2 Roll out the pastry on a lightly floured surface to a 30cm/12in circle. Place on a floured baking sheet. Pile the plums on to the pastry and sprinkle with cardamom seeds and sugar. Fold in the pastry edges and pleat together.

3 Brush the pastry with milk and sprinkle with sugar. Slide on to the preheated sheet and bake in the oven for 30 minutes or until golden brown and the plums are just tender.

4 Set aside to cool for 10 minutes, then loosen the pastry around the edges. Cool for another 20 minutes, then transfer to a serving plate. Sprinkle with sugar and serve.

BANOFFEE PIE

100g/3½oz/7 tbsp butter, melted, plus extra to grease

225g/8oz gingernut cookies, roughly broken

2 small bananas, peeled and sliced

8 tbsp dulce de leche

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

1 tbsp cocoa powder to dust

1 Butter the base and sides of a 23cm/9in loose-based tart tin or dish. Blitz the cookies in a food processor until they resemble breadcrumbs. Pour in the melted butter and pulse briefly to combine. Press the mixture into the prepared tin and level the surface. Chill in the refrigerator for 2 hours.

2 Arrange the banana slices over the biscuit base and spoon the dulce de leche on top. Spread the cream over the top. Dust with cocoa powder and serve.

QUICK APPLE TART

375g/13oz pack ready-rolled puff pastry

500g/1lb 2oz sweet dessert apples, cored, thinly sliced and tossed in the juice of 1 lemon

icing (confectioner’s) sugar to dredge

cream to serve

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

2 Roll out the pastry on a 28 × 38cm/11 × 15in baking sheet. Score lightly around the edge, to create a 3cm/1¼in border.

3 Arrange the apple slices on top of the pastry, within the border. Turn the edge of the pastry halfway over, so that it reaches the edge of the apples, then press down and crimp the edge with your fingers. Dredge with icing sugar.

4 Bake in the oven for 20-25 minutes until the pastry is cooked and the sugar has caramelized. Serve warm with cream.

Low-fat Chilli Beef

EATING LITE

If you’re counting the calories and watching your waistline, you can still enjoy delicious meals with the low-fat recipes in the following pages. And they’re not just salads - we have included healthy, slimming versions of some of your favourite dishes.

We have snacks, soups, light meals and main meals from around the world: Mexican enchiladas and fajitas; Chinese spring rolls; Thai crabcakes and curry; Hungarian goulash; Italian saltimbocca; and Indonesian laksa and nasi goreng. Alongside family favourites like chilli con carne and fish pie, there are low-calorie versions of classic pasta dishes, steak and sweet potato ‘fries’ and a seafood paella.

And we also have some delicious desserts - you’ll be amazed at how few calories our traditional-style fruit crumble, muffins and pavlova contain. And for chocaholics, there’s even a coffee-flavoured chocolate mousse. They are all good enough to serve at a dinner party or special occasion - your guests will never believe they are eating low-fat food!

Who says that you have to starve yourself or eat boring food when you’re on a diet?

SUMMER CHICKEN

1 small onion, finely chopped

1 garlic clove, crushed

spray oil

2 x 125g/4oz boneless, skinless chicken breasts

2 tbsp dry white vermouth

150ml/¼ pint/scant ⅔ cup hot chicken stock

75g/3oz/⅔ cup fresh shelled peas (or frozen)

2 tbsp half-fat crème fraîche

1 small bunch of fresh mint, finely chopped

salt and ground black pepper

1 Cook the onion and garlic for 2-3 minutes over a medium heat in a frying pan sprayed lightly with oil. Add the chicken breasts and cook for 4 minutes each side or until golden.

2 Pour in the vermouth and let it bubble a little, then add the hot stock and simmer over a low heat for 10 minutes, turning the chicken halfway through.

3 Add the peas and simmer gently for 5 minutes or until tender. If the chicken is cooked through, stir in the crème fraîche and chopped mint. Heat through gently and season to taste.

4 Serve the hot chicken in the sauce with seasonal green vegetables or baby carrots.

YOGURT SPICED CHICKEN

2 x 125g/4oz boneless, skinless chicken breasts

75g/3oz/6 tbsp low-fat natural yogurt

1 garlic clove, crushed

grated zest and juice of ½ lemon

½ tsp each ground cumin and ground coriander

340g/12oz sweet potatoes, peeled

spray oil

salt and ground black pepper

rocket (arugula) and cherry tomatoes to serve

balsamic vinegar to drizzle

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

2 Put the chicken in a bowl with the yogurt, garlic, lemon zest and juice and spices. Season with salt and pepper and mix well to coat the chicken. Set aside in a cool place.

3 Cut the sweet potatoes lengthways into wedges and arrange on a baking sheet. Spray lightly with oil and grind some black pepper over them. Bake in the oven for 20 minutes or until tender inside and crisp and golden outside.

4 Meanwhile, preheat the grill (broiler) and put the chicken breasts in a foil-lined grill (broiling) pan. Spoon the spicy yogurt over them.

5 Cook under the hot grill for 15-20 minutes, turning halfway through, until the chicken is thoroughly cooked.

6 Serve with the sweet potato wedges with a salad of rocket and cherry tomatoes sprinkled with balsamic vinegar.

CHICKEN ENCHILADAS

spray oil

175g/6oz skinless chicken breast fillets, cubed

½ green (bell) pepper, seeded and chopped

1 x 200g/7oz can red kidney beans, drained

250g/9oz ready-made enchilada sauce

2 x 30g/1oz soft tortilla wraps

25g/1oz/¼ cup grated reduced-fat Cheddar cheese

ground black pepper

1 Little Gem (Bibb) lettuce

6 cherry tomatoes, halved

2 tbsp tomato salsa

4 tbsp virtually fat-free fromage frais

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

2 Lightly spray a frying pan with oil and place over a medium heat. Add the chicken and green pepper to the hot pan and cook for 6-8 minutes until the chicken is cooked right through. Stir in the kidney beans and two-thirds of the enchilada sauce and heat through gently.

3 Divide the chicken and bean mixture between the tortillas. Roll up and place them, side by side and seam-side down, in a shallow ovenproof dish. Cover with the remaining sauce. Sprinkle with grated cheese and black pepper.

4 Bake in the oven for 15 minutes or until bubbling and golden. Serve immediately with lettuce, tomatoes, salsa and a dollop of fromage frais.

THAI LEMON CHICKEN

300g/11oz boneless, skinless chicken thighs

1 tbsp Thai curry spice seasoning

spray oil

2 garlic cloves, crushed

1 lemon, sliced

1 lemongrass stalk, crushed

150ml/¼ pint/scant ⅔ cup hot chicken stock

1 tbsp Thai fish sauce

200g/7oz/1¼ cups boiled rice

ground black pepper

2 tbsp chopped fresh coriander (cilantro)

1 Sprinkle the chicken thighs with the Thai curry seasoning.

2 Lightly spray a frying pan with oil and place over a medium heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until well browned all over.

3 Add the garlic, sliced lemon and lemongrass and cook for 1 minute, then pour in the hot stock and Thai fish sauce. Cook over a low heat for 20 minutes or until the chicken is cooked.

4 Serve the chicken in the lemony sauce with boiled rice, sprinkled with black pepper and coriander.

GRIDDLED CHICKEN FAJITAS

300g/11oz chicken breast fillets, cut into chunky strips

1 tbsp fajita seasoning

spray oil

1 red (bell) pepper, seeded and sliced

1 red onion, thinly sliced

1 bunch of spring onions (scallions), halved

2 large flour tortillas

4 tbsp tomato salsa

4 tbsp low-fat guacamole

4 tbsp low-fat natural yogurt

1 Put the chicken strips in a shallow dish and toss together with the fajita seasoning. Spray a griddle with oil and place over a medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until golden brown and tender.

2 Add the red pepper and onion and cook for 5 minutes or until just tender and starting to char. Stir in the spring onions and cook for 2 minutes.

3 Meanwhile, warm the tortillas in a microwave on full power for 45 seconds, or wrap in foil and warm in a preheated oven at 180°C/350°F/Gas 4 for 10 minutes.

4 Arrange the griddled chicken and vegetables on the tortillas. Roll up or fold over and serve immediately with the salsa, guacamole and yogurt.

CHICKEN LAKSA

spray oil

1 onion, chopped

2 garlic cloves, crushed

1 tbsp chopped fresh root ginger

1 red chilli, seeded and chopped

1 lemongrass stalk, chopped

600ml/1 pint/2½ cups hot chicken stock

juice of 1 lime

100ml/3½fl oz/⅓ cup reduced-fat coconut milk

225g/8oz cooked skinless chicken breasts, cubed

125g/4oz bean sprouts

200g/7oz cooked egg noodles

4 spring onions (scallions), diced

1 Lightly spray a deep pan with oil and place over a high heat. Add the onion, garlic, ginger, chilli and lemongrass and stir-fry briskly for 2-3 minutes until the onion is tender.

2 Add the hot stock, lime juice and coconut milk. Reduce the heat and cook gently for 5 minutes, then add the cooked chicken and simmer for 5 minutes.

3 Stir in the bean sprouts and cooked noodles. Heat through gently for 5 minutes.

4 Ladle the laksa into four bowls and serve immediately, sprinkled with spring onions.

CHICKEN NASI GORENG

75g/3oz/⅓ cup basmati rice

spray oil

1 medium egg, beaten

1 yellow (bell) pepper, seeded and thinly sliced

1 red chilli, seeded and diced

1 tsp grated fresh root ginger

6 spring onions (scallions), sliced

200g/7oz chicken breast fillets, sliced

200g/7oz spring greens, shredded

1 tbsp soy sauce

2 tbsp low-fat natural yogurt

1 Boil or steam the rice according to the instructions on the pack.

2 Meanwhile, lightly spray a wok or deep frying pan with oil and place over a medium heat. Add the beaten egg to the hot pan, swirling it around to make an omelette. When set underneath, flip it over and cook the other side. Slide out on to a plate, roll up tightly and slice into ribbons. Set aside.

3 Add the yellow pepper, chilli, ginger, spring onions and chicken to the pan and stir-fry for 2 minutes. Add the spring greens and stir-fry briskly for 5 minutes, stirring in the cooked rice and soy sauce just before the end.

4 Divide between two shallow serving bowls and top with the omelette strips. Serve immediately with the yogurt.

CHICKEN SATAY

200g/7oz boneless, skinless chicken breasts

juice of 1 lime

1 garlic clove, crushed

1 tsp each ground coriander, cumin and turmeric

¼ cucumber, cut into matchstick strips

For the satay sauce

100ml/3½fl oz/⅓ cup reduced-fat coconut milk

1 tsp curry paste

2 tbsp reduced-fat peanut butter

squeeze of lemon juice

1 Place the chicken breasts between two sheets of clingfilm (plastic wrap) and beat with a rolling pin until thin. Cut each breast into 3 or 4 long strips, about 2.5cm/1in wide. Place in a shallow dish.

2 Mix the lime juice, garlic and spices to a paste and spoon over the chicken. Stir well, then cover and chill in the refrigerator for at least 1 hour.

3 Meanwhile, heat the coconut milk and curry paste in a small pan over a low heat for 3-4 minutes, stirring. Stir in the peanut butter and lemon juice and heat gently.

4 Remove the chicken from the spicy marinade and thread on to thin bamboo skewers that have been soaked in water.

5 Cook under a preheated hot grill (broiler) for 10 minutes, turning occasionally, or until the chicken is slightly charred and golden brown outside and thoroughly cooked inside.

6 Serve with the satay sauce and cucumber strips.

TURKEY SALTIMBOCCA

4 x 75g/3oz turkey breast fillets

4 thin slices lean Parma ham, all visible fat removed

spray oil

150g/5oz thin green beans, trimmed

250g/9oz baby new potatoes

ground black pepper

fresh basil sprigs to garnish

1 lemon, halved

1 Place the turkey breast fillets between two sheets of parchment paper and beat them out flat with a rolling pin.

2 Grind a little black pepper over each turkey breast and wrap a slice of Parma ham around it.

3 Spray a non-stick frying pan lightly with oil and set over a medium heat. Add the turkey and cook for 6-8 minutes each side until cooked right through and golden brown.

4 Meanwhile, cook the green beans in a pan of boiling water until just tender. Drain well. Boil the potatoes in a separate pan until tender, then drain.

5 Serve the turkey breasts, garnished with basil, with the green beans and potatoes. Sprinkle with a little lemon juice.

POACHED CHICKEN AND NECTARINE SALAD

2 x 125g/4oz boneless, skinless chicken breasts

1 carrot, cut into matchstick strips

4 spring onions (scallions), chopped

2 nectarines, stoned and sliced

4 cherry tomatoes, quartered

100g/3½oz rocket (arugula)

1 tsp runny honey

1 tsp honey mustard

1 tbsp cider vinegar

1 tbsp soy sauce

2 tbsp oil-free vinaigrette

salt and ground black pepper

1 Half-fill a pan with water and bring to the boil. Add the chicken, reduce the heat, cover the pan and poach gently for 10-15 minutes until cooked through. Remove with a slotted spoon and set aside to cool.

2 Add the carrot strips to the hot water in the pan and cook for 5 minutes or until they are tender but still retain some crispness. Drain the carrots and refresh in cold water.

3 Mix together the spring onions, nectarines, tomatoes and rocket in a bowl. Blend the honey, mustard, vinegar, soy sauce and vinaigrette until thoroughly mixed and drizzle over the salad. Toss lightly and divide between two serving plates.

4 Slice the chicken and arrange on top of the salad with the carrots. Season and sprinkle the remaining dressing over.

RED THAI CHICKEN CURRY

spray oil

1 onion, chopped

2 garlic cloves, crushed

1 lemongrass stalk, finely sliced

1 tbsp red Thai curry paste

150g/5oz baby corn

250g/9oz chicken breast fillets, cut into large chunks

200ml/7fl oz/¾ cup reduced-fat coconut milk

2 tsp Thai fish sauce

175g/6oz mngetouts, trimmed

50g/2oz/¼ cup basmati rice

fresh coriander (cilantro) and lime wedgesto serve

1 Spray a frying pan lightly with oil and set over a low heat. Add the onion to the hot pan and cook for 5 minutes until tender and golden. Add the garlic and lemongrass and cook for 2-3 minutes.

2 Stir in the curry paste and cook for 1 minute, then add the chicken. Cook, turning frequently, for 2-3 minutes until golden. Pour in the coconut milk and Thai fish sauce and stir in the baby corn. Simmer for 10 minutes, then add the mangetouts and cook for 10 minutes until the chicken is thoroughly cooked and the sauce has reduced.

3 Meanwhile, cook the rice according to the instructions on the pack.

4 Serve the curry, garnished with coriander sprigs, with the rice and lime wedges.

SKINNY CAESAR SALAD

spray oil

200g/7oz chicken breast fillets

1 head cos (romaine) lettuce

2 tbsp salad croûtons

2 tbsp freshly grated Parmesan

For the Caesar dressing

2 tbsp oil-free vinaigrette

grated zest and juice of 1 lemon

1 large garlic clove, crushed

a few drops of Worcestershire sauce

1 small egg yolk

salt and ground black pepper

1 Lightly spray a ridged griddle pan with oil and place over a medium heat. Add the chicken and cook, turning occasionally, for 8-10 minutes until golden brown outside and thoroughly cooked inside.

2 To make the Caesar dressing, mix together the vinaigrette, lemon zest and juice, garlic and Worcestershire sauce. Beat in the egg yolk and season to taste with salt and pepper.

3 Tear the cos lettuce leaves into pieces and toss with the croûtons in the dressing. Divide the salad between two serving plates.

4 Cut the chicken into thin slices or cubes and scatter on top. Sprinkle with the Parmesan and serve.

AMERICAN ROAST BEEF HASH

spray oil

1 red onion, finely chopped

1 garlic clove, crushed

200g/7oz boiled potatoes, diced

250g/9oz lean roast beef, all visible fat removed, diced

2 medium eggs

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Spray a deep frying pan lightly with oil and place over a low heat. Cook the onion for 5 minutes or until tender and golden. Stir in the garlic and diced potatoes and cook for 10 minutes, stirring occasionally, until crisp and golden.

2 Add the beef and season to taste with salt and pepper. Continue cooking and stirring occasionally until really hot.

3 Meanwhile, poach the eggs in a pan of barely simmering water, until the whites are cooked and set but the yolks are still runny. Remove carefully with a slotted spoon.

4 Serve the hot hash sprinkled with parsley with a poached egg on top.

LOW-FAT CHILLI BEEF

250g/9oz lean sirloin steak, all visible fat removed

2 red (bell) peppers

spray oil

1 hot red chilli, shredded

2 garlic cloves, crushed

1 tsp grated fresh root ginger

a pinch of five-spice powder

175g/6oz broccoli florets

175g/6oz mangetouts, trimmed

2 tbsp dark soy sauce

1 tsp hoisin sauce

225g/8oz cooked Chinese egg noodles (cooked weight)

ground black pepper

1 Cut the steak into thin strips and season with a generous grinding of pepper. Cut the red peppers in half, remove the seeds and ribs and cut the flesh into thin slices.

2 Lightly spray a wok or deep frying pan with oil and set over a medium heat. Add the strips of steak and stir-fry briskly for 1 minute or until seared on the outside.

3 Add the chilli, garlic, ginger, five-spice powder and red peppers. Stir-fry for 2 minutes. Add the broccoli and mangetouts and stir-fry for 3 minutes.

4 Add the soy sauce and hoisin sauce and cook for 2 minutes, then fold in the cooked egg noodles.

5 Divide between two serving plates and serve immediately.

CHICKEN TRAYBAKE

2 chicken drumsticks and 2 skinless chicken thighs

2 red onions, quartered

1 yellow and 1 red (bell) pepper, seeded and cut into chunks

1 small squash, seeded and quartered

1 lemon, cut into wedges

6 unpeeled garlic cloves

fresh thyme and rosemary sprigs

spray olive oil

juice of 1 lemon

salt and ground black pepper

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

2 Put the chicken, onions, yellow and red peppers, squash and lemon wedges in a non-stick roasting pan. Tuck in the unpeeled garlic cloves and herbs and spray with olive oil. Squeeze the lemon juice over the top and season with salt and pepper.

3 Bake in the oven for 45 minutes. Halfway through, turn the chicken and vegetables over in the pan juices.

4 When the chicken is cooked and the vegetables are tender, transfer them to two serving plates. Discard the herbs. Squeeze the garlic pulp out of their skins over the vegetables and serve.

STEAK AND ‘FRIES’

340g/12oz sweet potatoes

spray olive oil

leaves stripped from a few fresh rosemary sprigs

leaves stripped from a few fresh thyme sprigs

a pinch of sea salt crystals

2 x 175g/6oz lean sirloin steaks, all visible fat removed

ground black pepper

grilled mushrooms and cherry tomatoes to serve

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

2 Peel the sweet potatoes and cut them lengthways into ‘chips’. Place them in a roasting pan, spreading them out, and spray lightly with oil. Add the rosemary and thyme leaves and grind some black pepper over the top. Sprinkle lightly with the sea salt.

3 Cook in the oven for 20-30 minutes, turning occasionally, until tender inside and golden brown and crisp outside.

4 Lightly spray a non-stick ridged griddle pan with oil and place over a high heat. When it’s really hot, add the steaks and cook for 2-3 minutes each side (rare); 4-5 minutes (medium); or 5-6 minutes (well done).

5 Serve the steaks with the ‘fries’ and some grilled mushrooms and cherry tomatoes.

SKINNY CHILLI

spray oil

1 onion, chopped

1 red (bell) pepper, seeded and chopped

2 garlic cloves, crushed

2 tsp chilli powder

250g/9oz/generous 1 cup minced (ground) beef (max. 5% fat)

1 x 200g/7oz can tomatoes

100ml/3½fl oz/⅓ cup beef stock

1 x 200g/7oz can red kidney beans, drained and rinsed

2 tbsp chopped fresh parsley

salt and ground black pepper

2 tbsp each tomato salsa, low-fat natural yogurt and guacamole

tortilla chips (optional) to serve

1 Lightly spray a large pan with oil and place over a low heat. Add the onion and red pepper and cook for 5 minutes, stirring occasionally, until tender.

2 Add the garlic and chilli powder and cook, stirring, for 1 minute. Stir in the minced beef and cook for 3-4 minutes, stirring, until browned all over.

3 Stir in the tomatoes and stock and bring to the boil. Reduce the heat and simmer gently for 15 minutes or until the sauce has reduced and thickened.

4 Season to taste with salt and pepper and stir in the kidney beans. Heat through gently and stir in the parsley.

5 Divide the chilli between two warm shallow bowls and serve immediately with the salsa, yogurt and guacamole. If you choose to serve it with tortilla chips, you will add approximately 100 kcals per 25g/1oz serving.

STEAK STROGANOV

spray oil

1 onion, thinly sliced

200g/7oz button mushrooms, thinly sliced

300g/11oz lean rump or sirloin steak, all visible fat removed

½ tsp crushed black peppercorns

½ tsp paprika

6 tbsp fat-free fromage frais

1 tsp wholegrain mustard

2 tbsp chopped fresh parsley

1 Lightly spray a large frying pan with oil and place over a low heat. Add the onion and cook for 5 minutes or until softened. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes until tender and golden brown. Remove the onions and mushrooms and keep warm.

2 Cut the steak into thin strips. Place in a bowl and toss with the crushed peppercorns and paprika.

3 Add the steak to the pan and cook for 3-4 minutes until browned all over but pink and juicy inside. Reduce the heat and return the onion and mushrooms to the pan. Stir in the fromage frais and mustard. Heat through very gently.

4 Sprinkle with chopped parsley and serve with steamed green vegetables.

GOULASH SOUP

spray oil

1 small onion, chopped

1 carrot, chopped

1 yellow (bell) pepper, seeded and chopped

1 garlic clove, crushed

200g/7oz lean stewing steak, all visible fat removed, diced

1 tbsp paprika

½ tsp caraway seeds

450ml/¾ pint/1¾ cups hot beef stock

2 tomatoes, chopped

200g/7oz potatoes, cubed

salt and ground black pepper

1 Spray a large pan lightly with oil and place over a low heat. Add the onion, carrot, yellow pepper and garlic and cook for 5 minutes, stirring occasionally, until tender.

2 Stir in the diced steak and cook for 2-3 minutes, stirring, until browned all over. Stir in the paprika and caraway seeds and cook for 1 minute, then pour in the hot stock and bring to the boil. Reduce the heat and simmer the soup gently for 20 minutes.

3 Add the tomatoes and potatoes, season with salt and pepper and simmer for 25 minutes or until the beef is falling apart and the potato is cooked.

4 Ladle the hot soup into warmed bowls and serve.

HUNGARIAN PORK GOULASH

250g/9oz lean pork leg or shoulder, all visible fat removed

1 tsp flour

spray oil

1 onion, thinly sliced

½ red and ½ green (bell) pepper, seeded and sliced

1 garlic clove, crushed

1 tbsp paprika

150ml/¼ pint/scant ⅔ cup hot chicken or vegetable stock

salt and ground black pepper

2 tbsp chopped fresh parsley

2 tbsp low-fat natural yogurt

200g/7oz/1¼ cups boiled rice

1 Cut the pork into bite-size cubes and dust lightly with flour.

2 Lightly spray a pan with oil and set over a medium heat. Add the pork and cook, stirring occasionally, until browned all over. Remove and set aside.

3 Add the onion, red and green peppers and garlic to the pan and cook gently for 5 minutes or until softened. Stir in the paprika and return the pork to the pan with the hot stock and salt and pepper. Bring to the boil.

4 Reduce the heat, cover the pan and simmer gently for 1¼-1½ hours until the pork is cooked. Check from time to time, adding more stock if needed.

5 Sprinkle with parsley and divide between two serving plates. Serve with a swirl of yogurt and the boiled rice.

SPANISH PORK AND BEANS

300g/11oz pork fillet (tenderloin)

½ tsp crushed chilli flakes

2 tbsp Spanish sherry vinegar

200g/7oz mushrooms, sliced

1 x 200g/7oz can haricot or cannellini beans, drained

3 garlic cloves, crushed

juice of 1 large orange

salt and ground black pepper

paprika to dust

2 tbsp chopped fresh parsley

1 Preheat the oven to 210°C/425°F/Gas 7.

2 Put the pork in an ovenproof dish or roasting pan and sprinkle with chilli flakes. Season with salt and pepper and pour the vinegar over the top.

3 Roast in the oven for 10 minutes. Turn the pork fillet over and add the mushrooms, beans, garlic and orange juice. Return to the oven and cook for 15 minutes or until the pork is thoroughly cooked.

4 Divide the beans and mushrooms and pan juices between two serving plates. Carve the pork thinly and arrange on top. Dust with paprika and serve sprinkled with parsley.

GAMMON AND POTATO STACKS

225g/8oz potatoes, cut into chunks

150g/5oz baby spinach leaves

1 tbsp half-fat crème fraîche

4 spring onions (scallions), finely chopped

spray oil

2 x 125g/4oz lean gammon steaks, all visible fat removed

2 medium eggs

salt and ground black pepper

1 Boil the potatoes in a pan of lightly salted water until cooked but not mushy. Drain well.

2 Put the spinach in a colander and pour boiling water over it. Press down with a saucer to squeeze out any liquid, then chop it finely.

3 Mash the potato with the crème fraîche and stir in the spinach and spring onions. Season with salt and pepper. Using your hands, shape into 2 round patties.

4 Lightly spray a non-stick frying pan with oil and cook the potato cakes over a low heat for 5 minutes each side, or until crisp and golden. Remove and keep warm.

5 Preheat the grill (broiler) to hot and grill (broil) the gammon steaks for 4-5 minutes each side until cooked.

6 Meanwhile, break the eggs into a pan of simmering water and cook until the whites are set but the yolks are still runny.

7 Serve each potato cake topped with gammon and an egg.

LOW-CAL BOLOGNESE

spray oil

1 onion, chopped

2 garlic cloves, crushed

1 large carrot, diced

1 celery stick, diced

225g/8oz/1 cup minced (ground) beef (max. 5% fat)

4 tbsp skimmed milk

300ml/½ pint/1¼ cups hot beef stock

1 x 200g/7oz can tomatoes

1 tbsp tomato paste

1 tsp chopped fresh thyme

100g/3½oz spaghetti

2 tsp freshly grated Parmesan

salt and ground black pepper

1 Spray a large pan lightly with oil and place over a low heat. Add the onion, garlic, carrot and celery and cook, stirring occasionally, for 5 minutes or until softened. Stir in the beef and cook for 3-4 minutes until browned all over.

2 Add the milk, turn up the heat and cook for a few minutes until slightly reduced. Add the hot stock, tomatoes, tomato paste and thyme. Bring to the boil, then reduce the heat and simmer gently for 1 hour or until reduced and richly coloured.

3 Meanwhile, cook the spaghetti according to the instructions on the pack. Drain well.

4 Season the Bolognese sauce with salt and pepper to taste. Toss with the spaghetti and serve sprinkled with Parmesan.

ITALIAN STUFFED PORK FILLET

50g/2oz/⅓ cup reduced-fat soft cheese

1 garlic clove, crushed

4 ready-to-eat dried apricots, chopped

1 tbsp chopped fresh parsley

1 x 225g/8oz lean pork fillet (tenderloin)

2 thin slices lean Parma ham

salt and ground black pepper

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

2 In a bowl, mix together the soft cheese, garlic, apricots, parsley and seasoning to taste.

3 Make an incision lengthways down the centre of the pork fillet without cutting all the way through. Open up the fillet and flatten it out. Spoon the soft cheese filling along the middle of the pork and then fold over to enclose it. Remove any visible fat from the Parma ham and wrap the slices around the fillet. Place on a non-stick baking sheet.

4 Cook in the oven for 30 minutes or until the pork is thoroughly cooked and no longer pink.

5 Serve the pork cut into slices with green vegetables.

TAGLIATELLE CARBONARA

100g/3½oz tagliatelle

50g/2oz lean back bacon rashers (slices), all visible fat removed

2 medium eggs, beaten

2 tbsp half-fat crème fraîche

2 tbsp freshly grated Parmesan

2 tbsp chopped fresh parsley

salt and ground black pepper

salad to serve

1 Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the pack. Drain well and return to the hot pan.

2 While the pasta is cooking, grill (broil) the bacon until crisp. Break roughly into pieces.

3 Add the bacon and beaten eggs to the hot pasta and stir gently over a low heat until the eggs start to scramble and set. Stir in the crème fraîche and half the grated cheese. Grind in some black pepper.

4 Serve immediately, sprinkled with the remaining Parmesan, with a crisp salad.

PRAWN, CHILLI AND ROCKET LINGUINE

100g/3½oz linguine

spray oil

2 garlic cloves

¼ tsp hot chilli flakes

juice of 1 lemon

75ml/3fl oz/5 tbsp white wine

200g/7oz peeled raw tiger prawns (shrimp)

25g/1oz rocket (arugula)

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the pack.

2 While the pasta is cooking, lightly spray a deep pan with oil and place over a low heat. Add the garlic and cook for 1 minute without browning.

3 Stir in the chilli flakes and then add the lemon juice and wine. Turn up the heat and let it bubble away for a few minutes to reduce slightly. Add the prawns and cook for 2-3 minutes, turning them occasionally, until pink all over.

4 Drain the pasta and stir into the prawn mixture with the rocket. Season to taste and serve immediately.

SCALLOP AND BACON SALAD

3 thin lean back bacon rashers (slices), all visible fat removed

6 large scallops

100g/3½oz rocket (arugula)

3 spring onions (scallions), diced

4 cherry tomatoes, halved

3 tbsp chopped fresh parsley

2 tbsp oil-free vinaigrette dressing

grated zest and juice of 1 lemon

salt and ground black pepper

fresh chives to garnish

1 With the blade of a knife, stretch out each bacon rasher and then cut in half. Wrap each piece of bacon around a scallop.

2 Cook under a preheated grill (broiler) for 5-6 minutes, turning occasionally, until the scallops are cooked but still tender and the bacon is crisp.

3 Meanwhile, mix together the rocket, onions, tomatoes and parsley. Blend the dressing with the lemon zest and juice and use to toss the salad.

4 Arrange a pile of salad on each serving plate and place the bacon-wrapped scallops on top. Season with salt and pepper and garnish with chives.

MUSSELS WITH PESTO

1kg/2¼lb mussels, scrubbed and beards removed

spray oil

1 onion, finely chopped

2 garlic cloves, crushed

1 x 400g/14oz can chopped tomatoes

100ml/3½fl oz/⅓ cup boiling water

50ml/2fl oz/¼ cup red wine

2 tbsp low-fat green pesto sauce

salt and ground black pepper

4 tbsp chopped fresh parsley

2 x 25g/1oz slices baguette

1 Discard any mussels that are open or cracked.

2 Lightly spray a large pan with oil and cook the onion and garlic over a low heat until softened. Add the tomatoes, boiling water and wine and bring to the boil. Cook vigorously for a few minutes and then tip in the mussels.

3 Cover the pan, reduce the heat and cook, shaking gently occasionally, for 5 minutes or until the mussels open. Remove them with a slotted spoon and keep warm. Throw away any that fail to open.

4 Add the pesto to the pan and bring back to the boil. Season to taste with salt and pepper.

5 Divide the mussels between two deep serving bowls and pour the sauce over them. Sprinkle with parsley and eat with the baguette slices to mop up the sauce.

THAI PRAWN CURRY

spray oil

1 tsp grated fresh root ginger

1 garlic clove, crushed

1 red chilli, finely chopped

2 kaffir lime leaves

100g/3½oz cherry tomatoes

100g/3½oz thin green beans

1 tbsp green Thai curry paste

100ml/3½fl oz/⅓ cup half-fat coconut milk

250g/9oz peeled raw tiger prawns (shrimp)

200g/7oz baby spinach leaves

75g/3oz/⅓ cup basmati rice

a few fresh coriander (cilantro) sprigs, chopped

1 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the ginger, garlic and chilli and cook for 2 minutes without colouring.

2 Add the lime leaves, cherry tomatoes and beans and cook for 1 minute. Add the curry paste and coconut milk, then simmer gently for 8-10 minutes.

3 Stir in the prawns and spinach and cook for 3 minutes, stirring occasionally, until the prawns are pink all over. The spinach will wilt and turn bright green.

4 Meanwhile, cook the rice according to the instructions on the pack.

5 Serve the curry on a bed of rice, sprinkled with coriander.

THAI PRAWN SKEWERS

1 hot red chilli, finely chopped

1 tsp grated fresh root ginger

2 garlic cloves, crushed

1 tbsp Thai fish sauce

1 tbsp light soy sauce

juice of 1 lime

300g/11oz peeled raw tiger prawns (shrimp)

¼ small cucumber

1 yellow (bell) pepper

3 spring onions (scallions)

50g/2oz bean sprouts

sweet chilli sauce to serve

1 Preheat the grill (broiler) to hot. In a small bowl, mix together the chilli, ginger, garlic, fish sauce, soy sauce and lime juice.

2 Thread the prawns on to wooden skewers that have been soaked in water. Place in a foil-lined grill (broiling) pan and brush with some of the chilli and ginger mixture. Cook the prawns under the hot grill for 4-6 minutes, turning halfway through, until they turn pink and succulent.

3 Cut the cucumber into matchsticks. Remove the seeds, stalk and ribs from the yellow pepper and cut into thin slices. Chop the spring onions. Mix in a bowl with the bean sprouts and toss everything together in the remaining chilli and ginger mixture. Serve the hot prawn skewers with the salad and some sweet chilli sauce.

THAI CRABCAKES

300g/11oz fresh crabmeat

1 hot red chilli, seeded

3 spring onions (scallions), diced

2 garlic cloves, crushed

fresh coriander (cilantro) sprigs

1 tsp Thai fish sauce

2 tbsp low-calorie mayonnaise

juice of ½ small lime

25g/1oz/½ cup fresh white breadcrumbs

spray oil

lime wedges and herby lite mayonnaise to serve

1 Put the crabmeat, chilli, spring onions, garlic, coriander, Thai fish sauce, mayonnaise and lime juice in a blender or food processor. Blitz in short bursts until well combined and tip into a bowl.

2 Stir in the breadcrumbs, then cover the bowl and chill in the refrigerator for 20 minutes to firm the mixture.

3 Divide the mixture into 8 equal-sized portions and shape with your hands into small round patties.

4 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the crabcakes and cook for 3-4 minutes each side until golden brown.

5 Serve them hot with lime wedges and 1 heaped tbsp each lite mayonnaise mixed with chopped herbs of your choice.

MAJORCAN PAELLA

1 small red and 1 small yellow (bell) pepper

spray olive oil

1 onion, chopped

2 garlic cloves, crushed

125g/4oz/½ cup arborio rice

400ml/14fl oz/1¾ cups hot vegetable stock

a pinch of saffron

150g/5oz tomatoes, chopped

a pinch of chilli powder

250g/9oz mixed seafood, e.g. prawns (shrimp), mussels, squid

juice of 1 lemon

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Cut the peppers in half and remove the stalks, ribs and seeds. Cut the flesh into thin strips.

2 Lightly spray a large deep frying pan or paella pan with oil and set over a low heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until it starts to soften. Add the peppers and cook for 5 minutes or until tender.

3 Stir in the rice and cook for 1 minute before adding a little hot stock and the saffron. Bring to the boil, then reduce the heat to a bare simmer and add the tomatoes and chilli.

4 Cook gently, adding more stock as and when necessary, and stirring frequently, for 20 minutes. When all the liquid has been absorbed and the rice is tender, add the seafood. Season to taste with salt and pepper and cook for 10 minutes. If the rice starts to stick to the pan, add more stock.

5 Sprinkle the lemon juice and parsley over the paella, and serve immediately.

SALMON WITH LEMON OAT CRUST

25g/1oz/⅓ cup porridge oats

1 tbsp chopped fresh thyme, dill or parsley

1 tsp mixed seeds, e.g. sunflower, linseed

grated zest and juice of 1 lemon

1 small egg, beaten

2 x 100g/3½oz salmon fillets, skinned and boned

spray oil

225g/8oz baby carrots, trimmed

125g/4oz thin green beans

225g/8oz baby new potatoes

salt and ground black pepper

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

2 Mix together the porridge oats, herbs, seeds, lemon zest and seasoning. Stir in the beaten egg.

3 Arrange the salmon on a lightly oiled baking sheet and spoon the oat mixture over them, patting it down gently with your hands to make it stick to the fish. Spray lightly with oil.

4 Bake in the oven for 20 minutes or until the oat topping is crisp and golden and the salmon is thoroughly cooked.

5 While the salmon is cooking, boil or steam the carrots and beans and boil the new potatoes until tender.

6 Serve the salmon, sprinkled with lemon juice, with the carrots, beans and potatoes.

WARM TUNA SALAD

spray oil

75g/3oz baby asparagus

1 red (bell) pepper, seeded and sliced

8 cherry tomatoes, halved

a few fresh basil sprigs, torn

2 x 100g/3½oz tuna steaks

½ small ripe avocado

juice of ½ lemon

2 tbsp virtually fat-free fromage frais

1 tsp reduced-fat mayonnaise

salt and ground black pepper

200g/7oz boiled new potatoes

1 Spray a griddle pan lightly with oil and place over a medium heat. Add the baby asparagus and red pepper and cook for 2-3 minutes, turning the vegetables and pressing them on to the ridges with a spatula. Add the tomatoes and cook for 2 minutes to warm them through.

2 Put the cooked vegetables in a bowl with the basil. Toss gently, season to taste and set aside.

3 Add the tuna steaks to the hot griddle pan and cook for 3-4 minutes each side until cooked to your liking and attractively striped.

4 Meanwhile, peel and stone the avocado and mash the flesh. Beat in the lemon juice, fromage frais and mayonnaise.

5 Arrange the salad on 2 serving plates and top with the warm tuna and the avocado sauce. Serve with new potatoes.

SALMON AND BROCCOLI CRISP

200g/7oz broccoli florets

1 medium egg

150ml/¼ pint/scant ⅔ cup low-fat natural yogurt

1 tsp Dijon mustard

grated zest of 1 lemon

200g/7oz cooked salmon, skinned and boned

25g/1oz/½ cup fresh white breadcrumbs

2 tbsp grated reduced-fat Cheddar cheese

ground black pepper

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

2 Put the broccoli in a steamer or a colander set over a pan of simmering water. Cook for 5 minutes or until just tender but still a little crisp.

3 Beat the egg and whisk in the yogurt, mustard, some black pepper and lemon zest.

4 Cut the salmon into large flakes or chunks and place in an ovenproof dish with the broccoli. Pour the egg and yogurt mixture over the top and sprinkle with the breadcrumbs and grated Cheddar.

5 Cook in the oven for 20 minutes or until bubbling, crisp and golden. Serve piping hot with steamed green vegetables.

MONKFISH AND PARMA HAM BROCHETTES

250g/9oz monkfish (anglerfish) fillet, skinned and boned

6 wafer-thin slices Parma ham, all visible fat removed

4 cherry tomatoes

1 small red onion, cut into wedges

50g/2oz tagliatelle

75g/3oz/⅓ cup virtually fat-free fromage frais

1 tsp reduced-fat mayonnaise

1 tsp green pesto sauce

salt and ground black pepper

1 Cut the monkfish into six large chunks and wrap a slice of Parma ham around each one. Thread on to two skewers, alternating the fish with the cherry tomatoes and onion wedges. Sprinkle with black pepper.

2 Cook the pasta in a pan of lightly salted boiling water according to the instructions on the pack. Drain well.

3 Meanwhile, preheat the grill (broiler). Cook the brochettes under the hot grill for 10 minutes, turning occasionally, until the fish is cooked through.

4 Mix the fromage frais, mayonnaise and pesto in a small bowl and serve with the pasta and brochettes.

PORTUGUESE COD

2 x 175g/6oz cod fillets, skinned and boned

200g/7oz potatoes, cubed

2 tomatoes, halved

1 small onion, thinly sliced

1 yellow (bell) pepper, seeded and cut into chunks

1 tbsp capers

6 black olives, pitted

juice of ½ lemon

150ml/¼ pint/scant ⅔ cup fish stock

4 tbsp dry white wine

2 tbsp chopped fresh parsley

salt and ground black pepper

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

2 Place the cod, potatoes, tomatoes, onion and yellow pepper in a flameproof dish. Add the capers and olives and pour the lemon juice, fish stock and white wine over the top. Season with salt and pepper.

3 Cook in the oven for 20-25 minutes until the cod is cooked and the vegetables are tender. Remove the cod and potatoes to two serving plates and keep warm.

4 On the hob, boil up the pan juices for a few minutes until reduced. Stir in the parsley. Pour over the cod and potatoes and serve immediately with green beans.

FISH PIE

300g/11oz floury potatoes, cubed

250ml/8fl oz/1 cup skimmed milk

200g/7oz mixed fish, e.g. smoked haddock, cod, salmon fillets, prawns (shrimp)

spray oil

½ onion, chopped

1 leek, thinly sliced

1 tbsp plain (all-purpose) flour

2 tbsp chopped fresh parsley

ground black pepper

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

2 Cook the potatoes in a pan of boiling water until tender. Drain and mash with 4 tbsp skimmed milk, beating until smooth. Season with black pepper

3 Put the fish with the remaining milk in a pan and bring to the boil. Reduce the heat and simmer gently for 5 minutes. Strain the fish, reserving the milk.

4 Spray a clean pan lightly with oil and cook the onion and leek over a low heat for 10 minutes or until tender. Stir in the flour and cook for 1 minute, then add the reserved milk, a little at time, stirring until the sauce thickens. Add the cooked fish and parsley. Season with black pepper.

5 Spoon into an ovenproof dish and cover with the mashed potato. Rough up the surface with a fork and cook in the oven for 15 minutes or until crisp and golden brown.

PAN-SEARED COD

spray oil

1 red onion, chopped

2 garlic cloves, crushed

1 tbsp balsamic vinegar

250g/9oz vine-ripened cherry tomatoes, halved

1 x 200g/7oz can butter (lima) beans, drained

2 x 150g/5oz cod fillets, skinned

2 tsp lemon juice

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Spray a frying pan lightly with oil and place over a low heat. Add the red onion and garlic and cook for 5 minutes, stirring occasionally, until tender.

2 Add the balsamic vinegar and cherry tomatoes and cook for 5 minutes. Add the beans and cook gently for 5 minutes. Season to taste with salt and pepper.

3 Meanwhile, spray a non-stick frying pan lightly with oil and place over a medium heat. Cook the cod for 8-10 minutes, turning halfway, until thoroughly cooked.

4 Arrange the tomato and bean mixture on two plates and place the cooked cod on top. Add a grinding of black pepper and a squeeze of lemon juice and sprinkle with parsley.

CRISPY SPRING ROLLS

spray oil

1 red (bell) pepper, seeded and thinly sliced

100g/3½oz carrots, cut into matchsticks

100g/3½oz spring greens, shredded

100g/3½oz bean sprouts

150g/5oz cooked peeled prawns (shrimp)

a few fresh coriander (cilantro) sprigs, chopped

2 tbsp dark soy sauce

6 x 15g/½oz sheets filo pastry

2 tbsp sweet chilli sauce to dip

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

2 Lightly spray a non-stick frying pan with oil and place over a medium heat. When hot, add the red pepper and carrots and stir-fry for 2 minutes. Add the spring greens, bean sprouts and prawns. Stir-fry for 2 minutes, then stir in the coriander and soy sauce.

3 Place the sheets of filo pastry on a board and spray each one lightly with oil. Divide the stir-fried mixture among them and fold over the sides to enclose the filling. Roll up to make secure parcels.

4 Place the spring rolls, seam-side down, on a lightly oiled baking sheet and cook in the oven for 12-15 minutes until crisp and golden brown.

5 Serve the spring rolls with the chilli sauce.

COD GOUJONS

300g/11oz cod fillets, skinned

flour to dust

2 egg whites

50g/2oz/1 cup fresh white breadcrumbs

spray oil

For the tartare sauce

150g/5oz/scant ⅔ cup virtually fat-free fromage frais

3 tbsp extra light mayonnaise

2 tbsp chopped capers

2 gherkins (cornichons), diced

2 spring onions (scallions), diced

a few fresh dill sprigs, chopped

a squeeze of lemon juice

1 To make the tartare sauce, mix all the ingredients together and check the flavour. Add a couple of drops of wine vinegar or some more lemon juice if needed. Cover and chill in the refrigerator until you’re ready to serve.

2 Cut the cod into thick strips and dust them lightly with flour.

3 In a clean, dry bowl, whisk the egg whites until stiff. Dip the cod strips into the beaten egg white.

4 Spread the breadcrumbs out in a shallow dish and use to coat the cod. Place the goujons on a foil-lined grill (broiling) pan and spray lightly with oil.

5 Preheat the grill (broiler). When it’s hot, cook the goujons for 4-5 minutes each side until golden brown and crisp outside and cooked through inside.

6 Serve the hot goujons with the tartare sauce.

GRIDDLED FISH WITH LENTILS

150g/5oz/scant 1 cup Puy lentils

400ml/14fl oz/1¾ cups hot vegetable stock

4 spring onions (scallions), diced

125g/4oz cherry tomatoes, halved

150g/5oz baby spinach leaves

1 tsp red wine vinegar

spray oil

2 x 150g/5oz white fish fillets

salt and ground black pepper

2 tbsp chopped fresh parsley

1 Put the lentils and hot stock in a pan and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the lentils are tender. Drain well.

2 Return the lentils to the pan. Stir in the spring onions, tomatoes and spinach, then cover and place over a low heat for 2 minutes or until the spinach wilts. Season to taste and stir in the vinegar.

3 Meanwhile, lightly spray a griddle with oil and place over a medium heat. Add the fish fillets and cook for 4-5 minutes each side until the flesh is flaking and cooked.

4 Divide the lentils between two warm plates and place the fish on top.

CHICKPEA SOUP WITH HUMMUS

spray oil

1 large onion, chopped

2 garlic cloves, crushed

1 tsp coriander seeds, crushed

2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed

900ml/1½ pints/3 ⅔ cups boiling vegetable stock

1 tsp ground turmeric

½ tsp ground cumin

4 tsp 0% fat Greek yogurt

4 tsp low-fat hummus

a pinch of chilli powder

salt and ground black pepper

1 Lightly spray a large pan with oil and gently cook the onion and garlic until softened. Add the coriander seeds and cook for 1 minute.

2 Add most of the drained chickpeas, reserving a few for the garnish. Pour in the boiling stock and bring to the boil. Reduce the heat to a simmer and stir in the turmeric and cumin. Cook gently, uncovered, for 15-20 minutes.

3 Purée the soup in batches in a food processor or blender until thick and smooth. Pour into a clean pan and heat through gently, seasoning to taste.

4 Serve the soup in bowls. Swirl in the yogurt and hummus and sprinkle with chilli powder and the reserved chickpeas.

SPICY WINTER DHAL SOUP

spray oil

2 onions, finely chopped

3 carrots, diced

2 garlic cloves, crushed

2 tsp grated fresh root ginger

1 tsp black mustard seeds

½ tsp cumin seeds

1 green chilli, finely chopped

1 tsp ground turmeric

225g/8oz/1⅓ cups split red lentils

1.1l/2 pints/5 cups hot vegetable stock

1 x 400g/14oz can tomatoes

salt and ground black pepper

4 tsp low-fat natural yogurt

1 Lightly spray a large pan with oil and place over a low heat. When it is hot, add the onions, carrots, garlic and ginger and cook for 10 minutes, stirring occasionally, or until tender.

2 Stir in the mustard seeds and cumin seeds and cook for 1 minute. Stir in the chilli, turmeric and lentils and cook for 1 minute.

3 Add the hot stock and tomatoes, stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the lentils break down and thicken the soup. Season to taste with salt and pepper.

4 Ladle the soup into four serving bowls and swirl a spoonful of yogurt into each bowl.

SOUPE AU PISTOU

spray oil

1 onion, finely chopped

4 garlic cloves, crushed

2 celery sticks, diced

3 carrots, diced

2 medium potatoes, diced

340g/12oz tomatoes, peeled and diced

1.1l/2 pints/5 cups hot vegetable stock

3 courgettes (zucchini), diced

250g/9oz green beans, halved

2 tbsp green pesto sauce

salt and ground black pepper

1 Lightly spray a large pan with oil and cook the onion and garlic over a low heat, stirring occasionally. When they start to soften, add the celery, carrots and potatoes and cook for 10 minutes or until tender

2 Stir in the tomatoes and cook for 2-3 minutes before adding the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.

3 Add the courgettes and green beans and simmer gently for 15 minutes. Season to taste with salt and plenty of pepper.

4 Just before serving, stir the green pesto sauce into the soup.

BUTTERNUT SQUASH CHOWDER

1 large butternut squash

125g/4oz lean smoked bacon lardons

1 onion, finely chopped

2 garlic cloves, crushed

2 leeks, sliced

1 tbsp plain (all-purpose) flour

300ml/½ pint/1¼ cups hot vegetable stock

300ml/½ pint/1¼ cups semi-skimmed milk

3 ripe tomatoes, quartered

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Peel the butternut squash and remove the seeds. Cut the flesh into bite-size cubes.

2 Dry-fry the bacon in a pan, stirring occasionally, until golden. Add the onion, garlic, leeks and squash and cook over a low heat for 5 minutes or until softened.

3 Stir in the flour and cook for 1 minute. Gradually stir in the hot stock and milk and then bring to the boil. Reduce the heat, add the tomatoes and simmer for 10-15 minutes.

4 Season to taste with salt and pepper and stir in the parsley. Serve the hot soup ladled into bowls.

ONION SOUP

spray oil

2 large onions, thinly sliced

2 bay leaves

2 tsp plain (all-purpose) flour

500ml/17fl oz/2¼ cups hot vegetable stock

75ml/2½fl oz/5 tbsp dry white wine

salt and ground black pepper

For the cheese croûtes

2 x 25g/1oz slices baguette

1 tsp Dijon mustard

2 tbsp grated reduced-fat Cheddar cheese

1 Lightly spray a large heavy-based pan with oil and place over a medium heat. Add the onions and bay leaves to the hot pan and cook very slowly for 15-20 minutes until the onions are really tender and starting to caramelize.

2 Stir in the flour and cook for 1 minute, then add the hot stock and wine. Increase the heat and bring to the boil. Season to taste with salt and pepper. Reduce the heat to a bare simmer and cook gently for 30 minutes.

3 Just before serving, preheat the grill (broiler). Toast the bread on one side only. Spread the untoasted sides with mustard and then sprinkle with grated Cheddar.

4 Divide the hot soup between two heatproof shallow bowls and float the croûtes, cheese-side up, on top. Pop the bowls under the grill for 2-3 minutes until the cheese melts. Serve immediately.

SQUASH AND LENTIL STEW

spray oil

1 onion, finely chopped

2 garlic cloves, crushed

2 celery sticks, chopped

1 tsp black mustard seeds

100g/3½oz/⅔ cup split red lentils

4 tomatoes, cut into chunks

500g/1lb 2oz butternut squash, peeled and cut into chunks

400ml/14fl oz/1¾ cups hot vegetable stock

salt and ground black pepper

a few fresh coriander (cilantro) sprigs, roughly chopped

4 tbsp low-fat natural yogurt

1 Spray a non-stick pan lightly with oil and place over a low heat. Add the onion, garlic and celery, and cook gently for 8-10 minutes until tender. Stir in the mustard seeds and cook for 1 minute.

2 Stir in the lentils and then add the tomatoes and butternut squash. Pour in the hot stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the squash is tender and the lentils have broken down and thickened the stew. Season to taste with salt and pepper.

3 Serve the stew, strewn with chopped coriander and topped with yogurt.

PESTO BEANBURGERS

1 x 400g/14oz can butter (lima)beans, rinsed and drained

1 small onion, finely chopped

1 garlic clove, crushed

1 red chilli, seeded and diced

1 tbsp red pesto sauce

a few fresh coriander (cilantro) sprigs

1 medium egg, beaten

25g/1oz/¼ cup grated reduced-fat Cheddar cheese

2 tbsp fat-free fromage frais

flour to dust

spray oil

2 tsp sweet chilli sauce

salt and ground black pepper

1 Put the beans in a food processor or blender with the onion, garlic, chilli, pesto, herbs, beaten egg, cheese and fromage frais. Add some seasoning and blitz to a stiff paste. For a rougher texture, you can mash the beans with a potato masher and then stir in the other ingredients. Chill in the refrigerator until ready to cook.

2 Divide the mixture into four portions and shape each one into a patty with your hands. Dust lightly with flour.

3 Lightly spray a large shallow frying pan with oil and place over a medium heat. When it’s really hot, add the beanburgers and cook for 5 minutes each side until crisp and golden.

4 Serve immediately with some sweet chilli sauce.

QUICK MEDITERRANEAN TART

8 x 15g/½oz sheets filo pastry

1 medium egg, beaten

2 tbsp green pesto

1 red onion, thinly sliced

1 courgette (zucchini), sliced

1 red (bell) pepper, seeded and thinly sliced

225g/8oz cherry tomatoes

50g/2oz reduced-fat Cheddar cheese, grated

salt and ground black pepper

3 tbsp chopped fresh parsley

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

2 Lightly spray a 20 x 30cm/8 x 12in non-stick shallow baking tin with oil. Brush a sheet of filo pastry with a little beaten egg and place in the tin with the edges hanging over the sides slightly. Repeat with the remaining sheets of pastry until the tin is lined.

3 Brush the pesto sauce over the pastry base. Scatter the vegetables over the top, season lightly and sprinkle with grated cheese.

4 Bake in the oven for 20 minutes or until the pastry is crisp and golden, the vegetables are tender and the cheese has melted. Sprinkle with parsley and cut into quarters to serve.

BEAN SOUP WITH CHEESE CROUTES

spray oil

2 leeks, thinly sliced

2 garlic cloves, crushed

300g/11oz potatoes, diced

500ml/18fl oz/2¼ cups hot vegetable stock

1 x 200g/7oz can butter (lima) beans, rinsed and drained

a few fresh parsley sprigs, finely chopped

4 x 15g/½oz slices baguette

4 tbsp grated half-fat Cheddar cheese

salt and ground black pepper

1 Lightly spray a large pan with oil and set over a low heat. When hot, add the leeks, garlic and potatoes and cook gently for 8-10 minutes until tender. Add the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer for 15 minutes or until the potato is tender.

2 Blitz the soup to a purée in a blender (or use an electric hand blender). Return to the pan, add the beans, seasoning to taste and parsley and heat through gently.

3 Meanwhile, toast the baguette slices and cover them with the grated cheese. Pop them under a hot grill (broiler) until the cheese melts and bubbles.

4 Divide the soup between two deep soup bowls and put a cheese croûte in each one. Serve immediately.

PASTA WITH ROASTED CHERRY TOMATO SAUCE

spray oil

250g/9oz small cherry tomatoes

125g/4oz linguine or spaghetti (dry weight)

1 red bird’s eye chilli, seeded and finely chopped

2 garlic cloves, crushed

grated zest and juice of ½ lemon

3 tbsp chopped fresh parsley

1 tsp freshly grated Parmesan

salt and ground black pepper

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

2 Lightly spray a roasting pan with oil and place the tomatoes in the pan. Roast in the oven for 10 minutes.

3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water, according to the instructions on the pack. Drain well.

4 While the pasta is cooking, lightly spray a deep frying pan with oil and place over a low heat. Add the chilli and garlic and cook for 2 minutes.

5 Stir in the lemon zest and juice and parsley, then tip in the drained pasta and roasted tomatoes and toss gently together. Season with salt and pepper.

6 Divide between two plates and sprinkle with Parmesan.

HALLOUMI GREEK SALAD

1 small aubergine (eggplant)

1 small red (bell) pepper

spray oil

1 garlic clove, crushed

2 vine tomatoes, halved

1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed

½ red onion, sliced very thinly

4 black olives, pitted

100g/3½oz lite halloumi cheese

1 tbsp oil-free vinaigrette

grated zest and juice of ½ lemon

2 tbsp chopped fresh mint

salt and ground black pepper

1 Cut the aubergine into cubes. Halve the red pepper, remove the stalk, ribs and seeds and cut the flesh into chunks.

2 Spray a ridged griddle pan lightly with oil. Place over a medium heat and cook the garlic, aubergine and red pepper for 10 minutes, turning occasionally, or until tender. Add the tomatoes and cook for 5 minutes.

3 Mix the chickpeas, red onion and olives together and divide between 2 plates. Top with the grilled vegetables.

4 Cut the halloumi into four slices and cook in the hot griddle pan for 2 minutes or until golden brown on both sides.

5 Blend the vinaigrette, lemon zest and juice and chopped herbs and drizzle over the salad. Arrange the warm halloumi slices on top and serve immediately.

SUMMER TORTILLA

spray oil

300g/11oz waxy potatoes, diced

2 garlic cloves, thinly sliced

1 red (bell) pepper

1 yellow (bell) pepper

4 large eggs

1 tbsp chopped fresh parsley

salt and ground black pepper

1 Preheat the grill (broiler). Spray a frying pan lightly with oil and place over a low to medium heat. Cook the potatoes and garlic gently until the potatoes are tender and golden.

2 Meanwhile, cook the peppers under the hot grill, turning occasionally, until the skins are charred. Peel away the skins and remove the seeds. Cut the pepper flesh into thin slices.

3 Beat the eggs, stir in the parsley and season with salt and pepper. Stir in the cooked potatoes and peppers.

4 Pour the egg mixture into the frying pan and place over a low heat. Cook gently for 15 minutes or until the tortilla is set around the sides and underneath.

5 Pop under a hot grill for 2-3 minutes until the top of the tortilla is set and golden brown. Serve cut into wedges.

VEGGIE CHEESE BAKE

1 cauliflower, cut into florets

1 head broccoli, cut into florets

2 tbsp grated half-fat Cheddar cheese

a pinch of cayenne pepper

For the cheese sauce

2 tbsp cornflour (cornstarch)

300ml/½ pint/1¼ cups skimmed milk

125g/4oz/½ cup virtually fat-free fromage frais

½ tsp mustard

40g/1½oz/⅓ cup grated half-fat Cheddar cheese

1 Cook the cauliflower and broccoli in a pan of lightly salted boiling water until just tender but not mushy. Drain well.

2 Meanwhile, blend the cornflour with a little of the skimmed milk. Heat the rest of the milk until it boils. Stir in the cornflour mixture and simmer gently, stirring with a wooden spoon, for 2-3 minutes until the sauce is thick and smooth. Remove from the heat and beat in the fromage frais, mustard and grated cheese.

3 Preheat the grill (broiler) to hot.

4 Put the broccoli and cauliflower in an ovenproof dish and pour the cheese sauce over the top. Sprinkle with grated cheese and dust lightly with cayenne.

5 Pop under the hot grill for 5 minutes or until bubbling and golden brown.

EGG AND PROSCIUTTO SALAD

2 large eggs

40g/1½oz thinly sliced lean Parma ham

1 tbsp oil-free vinaigrette

1 tbsp balsamic vinegar

1 tsp Dijon mustard

75g/3oz mixed salad leaves

¼ red onion, finely chopped

½ small avocado, peeled, stoned and diced

4 baby plum tomatoes, halved

10g/⅓oz Parmesan, shaved

1 Break the eggs into a pan of simmering water and poach gently until the whites are set but the yolks are still runny. Remove with a slotted spoon on to kitchen paper.

2 Meanwhile, remove any visible fat from the Parma ham and dry-fry in a non-stick frying pan for 2 minutes, turning halfway through, until crisp.

3 Blend the vinaigrette, balsamic and mustard together to make the dressing. Mix together the salad leaves, red onion, avocado and tomatoes and toss lightly in the dressing.

4 Divide the salad between two serving plates and top with the poached eggs and crisp Parma ham. Sprinkle with Parmesan shavings.

SKINNY FRUIT CRUMBLE

700g/1½lb cooking (green) apples, peeled, cored and sliced

225g/8oz blackberries

artificial sweetener

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

50g/2oz/4 tbsp butter, softened

a pinch of ground cinnamon

25g/1oz/¼ cup icing (confectioner’s) sugar, sifted

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

2 Put the apples and blackberries in an ovenproof baking dish and sprinkle with artificial sweetener to taste.

3 Sift the flour into a large bowl. Cut the butter into tiny pieces and add to the flour. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cinnamon and icing sugar together with 1 tbsp cold water.

4 Spoon the crumble mixture over the fruit and smooth the top. Bake in the oven for 25-30 minutes until the crumble is cooked and golden brown and the fruit is tender.

5 Serve the crumble hot with low-fat yogurt (25 kcals per rounded tablespoon), or reduced-fat ice cream (45 kcals per level scoop).

PEACH FILO BASKETS

6 x 15g/½oz sheets filo pastry

1 small egg, beaten

50g/2oz/⅓ cup mascarpone

75g/3oz/⅓ cup 0% fat Greek yogurt

4 ripe peaches, stoned and chopped

icing (confectioner’s) sugar to dust

1 Preheat the oven to 200°C/400°F/Gas 6. Place four small ceramic ramekin dishes upside down on a baking sheet.

2 Cut each filo pastry sheet in half to form two squares, so you end up with 12 filo squares. Brush three squares lightly with beaten egg and place one of them over a ramekin dish, pressing it over the sides. Press two more squares down on top of it, at uneven angles. Repeat the process with the other three ramekins.

3 Bake in the oven for 8 minutes or until crisp and golden. Cool before removing the baskets from the ramekins.

4 Mix together the mascarpone and yogurt and stir in the peaches. Divide the mixture between the filo baskets and dust lightly with icing sugar before serving.

LOW-CAL CHOCOLATE ESPRESSO MOUSSE

2 medium eggs, separated

150g/5oz/⅔ cup virtually fat-free natural fromage frais

1 tbsp cocoa powder

2 tbsp strong espresso coffee

artificial sweetener to taste

2 tbsp hot water

½ sachet powdered gelatine

10g/⅓oz dark (semi-sweet) chocolate, grated

1 Put the egg yolks and fromage frais in a bowl. Sift in the cocoa powder and stir until smooth. Add the espresso coffee and sweeten to taste with artificial sweetener.

2 Pour the hot (not boiling) water into a separate bowl and sprinkle the gelatine over the top. Set aside for 5 minutes, stirring occasionally until dissolved. Leave to cool.

3 Whisk the egg whites in a clean, dry bowl until they stand in stiff peaks. Fold them gently into the chocolate mixture with a metal spoon. Gently stir in the dissolved gelatine, mixing it thoroughly, and spoon into two ramekins or glass dishes.

4 Chill in the refrigerator for 2 hours until set. Grate the chocolate over the top just before serving.

WINTER PAVLOVA

3 large egg whites

175g/6oz/¾ cup caster (superfine) sugar

1 tsp vinegar

1 tsp cornflour (cornstarch)

1 tsp ground cinnamon

300g/11oz/1¼ cups 0% fat Greek yogurt

seeds of 1 fresh pomegranate

1 tsp icing (confectioner’s) sugar

1 Preheat the oven to 140°C/275°F/Gas 1. Line a large baking sheet with non-stick parchment paper and draw a 20cm/8in diameter circle on it.

2 Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Beat in the caster sugar, a little at a time, until stiff and glossy. Whisk in the vinegar and cornflour.

3 Spoon the meringue on to the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.

4 Cook in the oven for 1¼-1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.

5 Gently remove the backing paper from the pavlova base and place it on a serving plate. Stir the cinnamon into the yogurt and spoon over the pavlova. Sprinkle the pomegranate seeds over the top and dust with icing sugar.

LOW-FAT TIRAMISU

4 tbsp very hot strong espresso coffee

1 tsp Tia Maria

6 sponge fingers

1 egg yolk

1 tbsp caster (superfine) sugar

175g/6oz/⅔ cup low-fat Quark soft cheese

2 drops vanilla extract

1 tsp cocoa powder

1 Pour the hot coffee and Tia Maria into a bowl. Quickly dip 3 sponge fingers into the hot coffee and put them into two sundae glasses.

2 Beat the egg yolk and sugar until thick, pale and creamy. Beat in the Quark and vanilla essence. Spoon half of this mixture over the coffee-soaked sponge fingers.

3 Dip the rest of the sponge fingers into the hot coffee and place on top of the Quark layer. Cover with the remaining Quark mixture and dust with cocoa powder. Chill in the refrigerator before serving.

RASPBERRY MUFFINS

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

2½ tsp baking powder

a pinch of salt

100g/3½oz/7 tbsp caster (superfine) sugar

200g/7oz/¾ cup low-fat natural yogurt

75g/3oz/6 tbsp melted butter

2 medium eggs, beaten

125g/4oz/scant 1 cup raspberries

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

2 Sift the flour and baking powder into a mixing bowl. Mix in the salt and sugar.

3 Blend the yogurt with the melted butter and beaten egg and stir into the dry ingredients until thoroughly mixed. Fold in the berries to distribute them evenly through the mixture.

4 Line a muffin pan with 12 paper cases and divide the mixture among them. Bake in the oven for 20 minutes or until well risen and golden. Cool on a wire rack.

RED PEPPER SALSA

2 garlic cloves, crushed

4 ripe tomatoes, chopped

½ red onion, finely chopped

1 red (bell) pepper, seeded and diced

1 red chilli, diced

a few sprigs of fresh coriander (cilantro), chopped

juice of 1 lime

1 Mix together all the ingredients in a bowl. Cover and then chill in the refrigerator until required.

MANGO SALSA

1 large ripe mango, peeled, stoned and diced

3 ripe tomatoes, diced

4 spring onions (scallions), finely chopped

1 yellow (bell) pepper, seeded and diced

1 red chilli, seeded and diced

juice of 1 lime

salt and ground black pepper

4 tbsp chopped fresh coriander (cilantro)

1 Mix all the ingredients together in a bowl. Chill in the refrigerator until required.

EXOTIC FRUIT SALSA

2 roasted garlic cloves

1 mango, peeled, stoned and diced

1 papaya, peeled, seeded and diced

1 red onion, finely chopped

1 red or green chilli, seeded and diced

225g/8oz ripe tomatoes, chopped

1 x 200g/7oz can red kidney beans, drained and rinsed

juice of 2 limes

4 tbsp chopped fresh coriander (cilantro)

1 Crush the garlic with a fork and mix with the remaining ingredients. Cover and chill in the refrigerator for 30 minutes.

BALSAMIC SALSA

4 tbsp olive oil

1 small onion, finely chopped

3 red (bell) peppers, seeded and diced

2 red chillies, seeded and diced

2 tbsp balsamic vinegar

4 tbsp chopped fresh coriander (cilantro)

1 Heat the oil and cook the onion, peppers and chillies over a medium heat for 5 minutes, stirring until softened.

2 Add the balsamic and coriander and transfer to a bowl. Set aside to cool.

CHORIZO SALSA

125g/4oz chorizo, skinned and diced

1 red onion, finely chopped

1 red (bell) pepper, seeded and diced

4 ripe tomatoes, finely chopped

2 garlic cloves, crushed

juice of 1 lime

1 Cook the chorizo for 2-3 minutes, stirring, until the oil starts to run. Drain off the oil and mix with the remaining ingredients.

HARISSA SALSA

4 large ripe tomatoes, diced

½ red onion, finely chopped

juice of 1 lime

a dash of harissa paste to taste

6 tbsp chopped fresh mint and coriander (cilantro)

1 Mix together all the ingredients in a bowl.

AVOCADO SALSA

1 ripe avocado, peeled, stoned and diced

2 large ripe tomatoes, chopped

½ red onion, diced

1 green chilli, seeded and chopped

juice of 1 lemon

4 tbsp chopped fresh coriander (cilantro)

1 Mix all the ingredients in a bowl, then cover and chill in the refrigerator until required.

LEMON SALSA

2 large lemons

1 red onion, diced

1 small bunch of fresh parsley or mint, chopped

3 tbsp olive oil

salt and ground black pepper

1 Peel the lemons, removing the white pith. Chop the flesh, discarding the pips, and mix in a bowl with the remaining ingredients.

MELON SALSA

1 small ripe Cantaloupe or Charentais melon

½ tsp mixed peppercorns, crushed

1 bunch spring onions (scallions), chopped

grated zest and juice of 1 lime

a few sprigs of fresh mint, chopped

1 Scoop out and discard the melon seeds. Dice the flesh and place in a bowl.

2 Add the remaining ingredients and mix well.

SPICY CORIANDER SALSA

1 red chilli, seeded and roughly chopped

grated zest and juice of 1 lime

1 small bunch of fresh coriander (cilantro)

125g/4oz/½ cup 0% fat Greek yogurt

1 Blitz all the ingredients in a blender. Spoon into a bowl and chill in the refrigerator.