Intense chocolate cookies

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 12
Vegetarian


Ingredients

- 125g/4oz dark chocolate
- 150g/5¼oz plain flour
- 30g/1oz cocoa, sifted
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 125g/4oz unsalted butter, softened
- 75g/2½oz light brown sugar
- 50g/2oz caster sugar
- 1 tsp vanilla extract
- 1 free-range egg, cold from the fridge
- 350g/12¼oz dark chocolate chips

Method

1. Preheat the oven to 170C/325F/Gas 3.
2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
6. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.
7. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

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Basic tomato and basil sauce for pasta

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6
Vegetarian

Ingredients

- 3 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 x 400g cans of chopped tomatoes
- ¼ - ½ tsp dried chilli flakes
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 1 large handful basil leaves, torn into small pieces
- Salt and freshly ground black pepper
- Grated parmesan cheese, to serve


Method

1. Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
2. Serve spooned over cooked pasta with plenty of parmesan cheese.

Top recipe tip

Substitute the following as you prefer: - 250g/9oz tub of mascarpone or cream cheese, either alone or with strips of smoked salmon - chopped black olives and marinated artichokes - fried bacon and mushrooms - prawns, capers and chopped parsley - chopped chicken, red onion and red peppers, fried in olive oil - fried slices of chorizo sausage, chopped black olives and pieces of mozzarella cheese

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Pizza dough base

Preparation time: over 2 hours
Cooking time: no cooking required
Makes 6 x 8 inch pizza bases
Vegetarian

Ingredients

For the dough
- 650g/1lb 5oz Italian 00 flour (strong white flour)
- 7g sachet of easy-blend yeast
- 2 tsp salt
- 25ml/1fl oz olive oil
- 50ml/2fl oz warm milk
- 325ml/11fl oz warm water


Method


1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
7. Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.

Top recipe tip

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the freezer before proceeding with the recipe.

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How to make Pizza dough base

Preparation time: over 2 hours
Cooking time: no cooking required
Makes 6 x 8 inch pizza bases
Vegetarian

Ingredients

For the dough
- 650g/1lb 5oz Italian 00 flour (strong white flour)
- 7g sachet of easy-blend yeast
- 2 tsp salt
- 25ml/1fl oz olive oil
- 50ml/2fl oz warm milk
- 325ml/11fl oz warm water


Method


1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
7. Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.

Top recipe tip

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the freezer before proceeding with the recipe.

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Basic braised mince

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 2 x 1kg/2lb 4oz batches of mince

Ingredients

- 3 tbsp vegetable oil
- 3 onions, peeled, chopped
- 6 garlic cloves, peeled, chopped
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1 kg/2¼lb beef mince
- 1 x 400g/14oz can chopped tomatoes
- 1 tbsp Worcestershire sauce
- 3 beef stock cubes


Method


1. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.
2. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.
3. Transfer the browned mince to the pan containing the onions, garlic and herbs.
4. Repeat the process twice more with the remaining oil and the remaining batches of mince. (NB: Overloading the pan will not speed things up because the pan will lose heat, so take your time.)
5. Return the pan containing the cooked mince and vegetables to a medium heat. Add the canned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.
6. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved.
7. Add the stock to the beef and tomatoes mixture and bring to a simmer. Simmer for one hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened.
8. The braised mince can be eaten straightaway, served with rice or spaghetti.
9. To make cottage pie: Spoon half of the mince into a baking dish, top with about 750g/1lb 10oz mashed potato and bake at 190C/375F/Gas 5 for 30 minutes, until bubbling and golden-brown on top.
10. To make chilli: Stir a can of kidney beans in chilli sauce into half of the mince mixture and warm through. Serve with soured cream, tortillas and guacamole.
11. The remaining mince can be set aside to cool, then frozen or chilled in the fridge until needed (it can be kept in the fridge for up to three days).

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spaghetti bolognese

Preparation time: less than 30 mins
Cooking time: over 2 hours
Serves 4

Ingredients

- 50g/1¾ oz butter
- 70g/2½ oz pancetta
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 2 large mushrooms, finely chopped
- 2 bay leaves
- 400g/14oz minced beef or lamb
- 200ml/7fl oz whole milk
- 220ml/7¾fl oz crushed tomatoes or passata
- 200ml/7fl oz red wine
- 200ml/7fl oz vegetable stock
- pinch freshly ground nutmeg
- spaghetti or tagliatelle, cooked according to packet instructions
- grated parmesan cheese, to serve

Method

1. Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender.
2. Turn up the heat and tip in the minced beef or lamb, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through.
3. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally.
4. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated parmesan and serve.

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Homemade fish fingers

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients

- 3 tbsp plain flour
- 1 large free-range egg, beaten
- 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)
- 500g/1lb2oz thick skinless fish fillets (salmon, cod, haddock or other white fish), cut into 4 or 8 thick pieces
- 3 tbsp sunflower oil
- salt and freshly ground black pepper

Method

1. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.
2. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.)
4. Remove the fish with a spatula and drain on kitchen paper.
5. Serve the fish fingers with slices of freshly buttered bread and pots of ketchup on the side.
Top recipe tip
To freeze the fish fingers, live a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3).

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Boston baked beans

Preparation time: overnight
Cooking time: over 2 hours
Serves 4-6

Ingredients

- 500g/1lb 2oz white haricot beans, dried
- 400g/14oz piece pork belly
- 50g/2oz soft brown sugar
- 45g/3 tbsp black treacle
- 1 tbsp English mustard (made from powder)
- 4 cloves
- 8-10 pickling onions (or 2-3 small onions)
- fresh ground black pepper
- salt


Method

1. Soak the beans overnight in plenty of fresh cold water.
2. Preheat the oven to 140C/275F/Gas 1.
3. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat.
4. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard.
5. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered.
6. Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper.
7. Serve on it's own, with crusty bread (or on toast), as a snack or light meal.
8. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers.
Top recipe tip
To cook this recipe in a slow cooker, boil the soaked beans for 10 minutes, then add them to the slow cooker with the remaining ingredients and cook on high for 6-8 hours.

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Coronation prawn vol-au-vents

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6

Ingredients

- 350g/12oz puff pastry
- 1 free-range egg, beaten, plus 1 free-range egg yolk
- 15g/½oz butter
- 50g/1¾oz plain flour
- 200ml/7fl oz hot fish stock
- 1 tbsp curry paste, mixed with 1 tbsp water to form a smooth paste
- salt and freshly ground black pepper
- 75ml/2¾fl oz double cream
- 18 king prawns, cooked, peeled
- 1 tbsp flaked almonds
- 3 spring onions, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.
3. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown.
4. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste.
5. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened.
6. Beat the egg yolk and cream together in a bowl, then whisk into the sauce.
7. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells.
8. Return to the oven and bake for 10-12 minutes. Serve immediately.

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Lancashire hot pot

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6

Ingredients

- 2 tbsp olive oil
- 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces
- 4 lambs' kidneys, cleaned, trimmed, cut into quarters
- 2 onions, peeled, sliced
- ½ tsp salt
- 1 tbsp plain flour
- 250ml/9fl oz lamb stock
- 1 sprig fresh thyme
- 2 fresh bay leaves
- 1 tbsp Worcestershire sauce
- 50g/2oz butter, cut into cubes, plus extra for greasing
- 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced
- 1kg/2lb 2oz potatoes, peeled and sliced
- salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.
4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.
5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.
6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.
7. To serve, spoon into serving bowls.

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Raspberry ripple ice cream

Preparation time: over 2 hours
Cooking time: 10 to 30 mins
Serves 6
Vegetarian

Ingredients

For the ice cream
- 600ml/1 pint 1fl oz double cream
- 600ml/1 pint 1fl oz full-fat milk
- 1 vanilla pod, split, seeds scraped out with a knife
- 10 large free-range egg yolks
- 225g/½lb caster sugar
For the ripple sauce
- 500g/1lb 2oz fresh raspberries or blackcurrants, rinsed
- 50g/2oz caster sugar
- 3 tbsp water

Method

1. For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe).
2. Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.
3. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon.
4. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.
5. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
6. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
7. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
8. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth.
9. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.
10. Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.
11. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving.

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prawn vol-au-vents

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6

Ingredients

- 350g/12oz puff pastry
- 1 free-range egg, beaten, plus 1 free-range egg yolk
- 15g/½oz butter
- 50g/1¾oz plain flour
- 200ml/7fl oz hot fish stock
- 1 tbsp curry paste, mixed with 1 tbsp water to form a smooth paste
- salt and freshly ground black pepper
- 75ml/2¾fl oz double cream
- 18 king prawns, cooked, peeled
- 1 tbsp flaked almonds
- 3 spring onions, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.
3. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown.
4. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste.
5. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened.
6. Beat the egg yolk and cream together in a bowl, then whisk into the sauce.
7. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells.
8. Return to the oven and bake for 10-12 minutes. Serve immediately.

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Raspberry and cherries jubilee trifle

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 10
Vegetarian
In Season

Ingredients

- 10 boudoir (sponge) biscuits
- 2 x 250g/9oz punnets of cherries, stoned
- 5 tbsp cherry brandy or crème de cassis
- 2 x 125g raspberries, washed
- 4 meringue nests, crushed
- 1 litre/1¾ pint ready-made custard
- 400ml/13fl oz double cream, lightly whipped
- 110g/4oz dark chocolate, grated
- 55g/2oz toasted flaked almonds

Method

1. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.
2. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long.

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Bakewell tart

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Makes 1
Vegetarian

Ingredients

For the pastry
- 425g/15oz plain flour, plus extra for dusting
- 1 free-range egg, beaten
- 2 free-range egg yolks
- 250g/9oz unsalted butter
- 100g/3½oz caster sugar
- ½ tsp salt
- 50g/2oz ground almonds
For the filling
- 400g/14oz ground almonds
- 175g/6oz caster sugar
- 8 free-range eggs, beaten
- ½ tsp almond essence
- 3 tbsp raspberry jam
- 50g/2oz flaked almonds


Method

1. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
2. Add the eggs and egg yolks one at a time and pulse until a smooth dough is formed.
3. Wrap the dough in cling film and chill in the fridge for half an hour.
4. Preheat the oven to 180C/360F/Gas 4.
5. Grease and flour a 23cm/9in loose-bottomed tart tin.
6. Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
7. Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
8. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
9. Reduce the oven temperature to 165C/330F/Gas 2.
10. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
11. Add the beaten eggs and almond essence and mix well.
12. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
13. Pour the filling mixture over the raspberry jam to fill the pastry case.
14. Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
15. Remove from the oven and allow to cool. Serve warm or cold.

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Chelsea buns

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 10 buns
Vegetarian

Ingredients

- 500g/1lb strong white flour, plus extra for dusting
- 1tsp salt
- 1 x 7g/¼oz sachet fact-action dried yeast
- 300ml/10fl oz milk
- 40g/1½oz unsalted butter, softened at room temperature
- 1 free-range egg
- vegetable oil, for greasing
For the filling
- 25g/1oz unsalted butter, melted
- 75g/3oz soft brown sugar
- 2 tsp ground cinnamon
- 150g/5oz dried mixed fruit
For the glaze
- 2 tbsp milk
- 2 tbsp caster sugar


Method

1. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
4. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
5. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
6. Lightly grease a baking tray.
7. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
8. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
9. Preheat oven to 190C/375F/Gas 5.
10. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
11. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
12. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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Eccles cakes

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4-6
Vegetarian

Ingredients

For the filling
- 75g/3oz unsalted butter
- 150g/5oz soft brown sugar
- 150g/5oz currants
- 1 tsp ground cinnamon
- ½ tsp freshly ground nutmeg
- 1 orange, juice and finely grated zest
- 50g/2oz mixed citrus peel
For the pastry
- 25-50g/1-2oz margarine, for greasing
- 1 block ready-made puff pastry
- flour, for dusting
- 2-3 tbsp milk, for glazing
- caster sugar, for dusting
- icing sugar, for dusting

Method

1. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool.
2. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine.
3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds.
4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal.
5. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray.
6. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar.
7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool.
8. Dust the eccles cakes with icing sugar before serving.

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Bread and butter pudding

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4
Vegetarian

Ingredients

- 25g/1oz butter, plus extra for greasing
- 8 thin slices bread
- 50g/2oz sultanas
- 2 tsp cinnamon powder
- 350ml/12fl oz whole milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- nutmeg, grated, to taste


Method

1. Grease a 1 litre/2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

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Coronation chicken

Preparation time: 1-2 hours
Cooking time: 30 mins to 1 hour
Serves 4-8

Ingredients


- 1.5kg/4lb free-range chicken
- 4 spring onions, sliced
- 6 garlic cloves, peeled, left whole
- 1 tbsp sea salt
- 10 whole black peppercorns
For the sauce
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tbsp curry powder
- 1 tbsp tomato purée
- 85ml/3fl oz red wine
- 150ml/¼pint water
- 1 bay leaf
- salt and freshly ground black pepper
- caster sugar
- 2 slices lemon
- squeeze of lemon juice
- 425ml/15fl oz good-quality mayonnaise
- 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water)
- 3 tbsp whipped cream
To serve
- 1 tbsp roughly chopped coriander
- rice, cooked according to packet instructions


Method

1. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns.
2. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.
3. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf.
4. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.
5. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary.
6. Fold in the whipped cream.
7. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice.

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How to make Shepherd's pie

Preparation time: 30 mins to 1 hour
Cooking time: 1 to 2 hours
Serves 4

Ingredients

- 50g/2oz dripping
- 2 large onions, finely chopped
- 2 tbsp olive oil
- 900g/2lb minced lamb
- 2 tbsp plain flour
- 4 bay leaves
- 4 sprigs fresh thyme
- 2 tsp anchovy essence
- 2 small tins chopped tomatoes
- 4 tsp Worcestershire sauce
- 450ml/16fl oz chicken, beef or lamb stock
- salt and freshly ground black pepper
For the mash
- 700g/1½lb potatoes
- 55ml/2fl oz milk
- 75g/3oz butter
- 1 free-range egg yolk


Method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.
3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
4. Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy essence and stir.
5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
6. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
7. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
8. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.

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Comforting cottage pie

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 4


Ingredients

- 1 tbsp oil
- 1 large onion chopped
- 2 medium carrots, chopped
- 560g/1¼ lb beef mince
- 400g/14oz can tomatoes
- 290ml/10fl oz beef stock
- 1 bay leaf
- fresh thyme leaves from 1 sprig
- 2 tbsp tomato purée
- salt and freshly ground black pepper
For the topping
- 750g/1½ lb potatoes, peeled and chopped
- 225g/8oz parsnips, peeled and chopped
- 2 tsp creamed horseradish
- 75g/2½oz butter
- 55ml/2fl oz milk

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for five minutes until soft.
3. Add the minced beef and cook for three minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

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How to make sticky toffee pudding

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6
Vegetarian

Ingredients

- 55g/2oz butter, plus extra for greasing
- 170g/6oz demerara sugar
- 1 tbsp golden syrup
- 2 free-range eggs
- 2 tbsp black treacle
- 200g/7oz self-raising flour, plus extra for flouring
- 200g/7oz pitted dates
- 290ml/10fl oz boiling water
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
For the sauce
- 110ml/4fl oz double cream
- 55g/2oz butter, diced
- 55g/2oz dark muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
- vanilla ice cream, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
4. Pour the date mixture into the pudding batter and stir until well combined.
5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
6. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
7. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.

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Toad in the hole

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 4-6
Vegetarian
Ingredients

- 115g/4oz plain flour
- large pinch of salt
- freshly ground black pepper
- 4 large free-range eggs
- 300ml/½ pint milk
- 2 tbsp/30g fresh thyme leaves
- 8 good quality pork, beef or vegetarian sausages
- 2 tbsp/30g Dijon mustard
- 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
- knob of butter, to serve


Method

1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
3. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
4. Preheat the oven to 200C/400F/Gas 6.
5. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
6. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
8. Serve seasoned with black pepper and a large knob of butter.
Top recipe tip
If you're making this recipe for vegetarians, make sure you use vegetable fat or butter and vegetarian sausages.

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Custard tart

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6
Vegetarian

Ingredients

- 22cm/9in shortcrust pastry case
- 300ml/10 fl oz full-fat milk
- 200ml/7 fl oz double cream
- 2 large free-range eggs
- 2 free-range egg yolks
- 80g/3oz caster sugar
- pinch ground nutmeg


Method

1. Preheat the oven to 190C/375/Gas 5.
2. Bake the pastry case for 15 minutes until firm and browned slightly.
3. Remove the case and turn the oven down to 160C/325F/Gas 3.
4. In a medium saucepan, bring the milk and cream nearly to the boil.
5. Beat the eggs, yolks and sugar together in a bowl.
6. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.
7. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.

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Rum babas

Preparation time: 1-2 hours
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

- 220g/8oz strong flour
- 1 x 7g sachet fast action yeast
- ½ tsp salt
- 50g/2oz sugar, plus extra for lining tins
- 2 medium eggs
- 70ml/4½ tbsp milk
- 100g/3½oz butter, softened
For the syrup
- 250g/9oz caster sugar
- 3-4 tbsp dark rum
For the Chantilly cream
- 250ml/9fl oz double cream
- 100g/3½ oz icing sugar
- 1 vanilla pod, seeds only
- fresh fruit, for garnish

Method

1. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed.
2. Mix together the milk and eggs until well combined.
3. Add three-quarters of the combined eggs and milk to the flour and stir to combine.
4. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes.
5. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes.
6. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size.
7. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds).
8. Turn the dough out of the bowl, and knock it back by kneading it a few times.
9. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible.
10. Preheat the oven to 180C/350F/Gas 4.
11. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.
12. Bake in the preheated oven for about 20-25 minutes.
13. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.
14. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile.
15. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.
16. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary.
17. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit.

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Roast beef and Yorkshire pudding

Preparation time: overnight
Cooking time: 1 to 2 hours
Serves 6


Ingredients

- Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined
- olive oil
- salt
- freshly cracked black pepper
For the Yorkshire pudding
- 3 eggs
- 115g/4oz flour
- 275ml/½ pint milk
- beef dripping
- salt


Method

1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
8. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
9. Add the milk, stirring constantly, until you have a runny batter.
10. Leave this to rest, covered, in the refrigerator for up to 12 hours.
11. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
12. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
13. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
14. Serve immediately with the carved roast beef.

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Sherry trifle

Preparation time: 30 mins to 1 hour
Cooking time: no cooking required
6-8
Vegetarian

Ingredients


- 1 packet trifle sponges, broken into 5cm/2in pieces
- ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias
- 150ml/5fl oz sweet sherry
- 1 tbsp cognac
- 4 tbsp blackberry or raspberry jam
- 450g/1 lb fresh blackberries
- 450g/1 lb fresh raspberries
- 85g/3oz toasted flaked almonds
- 600ml/1 pint ready-made custard
For the syllabub topping
- 125ml/4fl oz sherry
- 2 tbsp brandy
- 1 lemon, juice only
- 55g/2oz caster sugar
- 425ml/15fl oz double cream
- freshly grated nutmeg
To garnish
- 2 oranges, grated zest only
- 85g/3oz flaked almonds


Method

1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
3. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
4. Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.
5. Spoon the syllabub over the trifle and chill, preferably overnight.
6. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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Summer pudding

Preparation time: overnight
Cooking time: less than 10 mins
Serves 6
Vegetarian


Ingredients

- 750g/1lb 14oz mixed summer fruit (such as raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries and blueberries
- 185g/6½oz caster sugar
- 1 medium loaf good-quality white bread, slightly stale
- 2 tbsp cassis or blackcurrant cordial


Method

1. Place the fruit in a pan. Remove the stems from the redcurrants (if using) with a fork, pour the sugar over the fruit and stir gently to mix together.
2. If you have time, cover the pan with a tea towel or cling film and leave for 3-5 hours (or overnight) to get the juices running. Place the pan over a moderate heat and bring gently up to the boil.
3. While the fruit is simmering, cut the bread into thin slices and remove the crusts.
4. When the juices are beginning to flow, raise the heat slightly and simmer for about 2-3 minutes. Then turn off the heat and stir in the cassis or blackcurrant cordial.
5. Cut a round out of one slice of bread to fit the bottom of the bowl, then cut the remaining slices into triangular wedges.
6. Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this stage.
7. Once the bowl is completely lined with the juice-soaked bread (be sure to plug any gaps with small pieces of bread if necessary), spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any juices.
8. Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights - bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.
9. The next day, remove the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate.
10. Turn the pudding out, cut into thick slices and serve the summer pudding with cream.

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Fish and chips

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients

- beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
For the fish
- 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
- 225g/8oz self-raising flour, plus extra for dusting
- salt and freshly ground black pepper
- 300ml/10fl oz fridge-cold lager
For the chips
- 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)

Method

1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3. Increase the heat of the fryer to 180C/350F.
4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!

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Chelsea buns

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 10 buns
Vegetarian

Ingredients


- 500g/1lb strong white flour, plus extra for dusting
- 1tsp salt
- 1 x 7g/¼oz sachet fact-action dried yeast
- 300ml/10fl oz milk
- 40g/1½oz unsalted butter, softened at room temperature
- 1 free-range egg
- vegetable oil, for greasing
For the filling
- 25g/1oz unsalted butter, melted
- 75g/3oz soft brown sugar
- 2 tsp ground cinnamon
- 150g/5oz dried mixed fruit
For the glaze
- 2 tbsp milk
- 2 tbsp caster sugar

Method


1. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
4. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
5. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
6. Lightly grease a baking tray.
7. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
8. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
9. Preheat oven to 190C/375F/Gas 5.
10. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
11. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
12. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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Victoria sponge

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 12 slices
Vegetarian


Ingredients

- 225g/8oz butter or margarine, softened at room temperature
- 225g/8oz caster sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 225g/8oz self raising flour
- milk, to loosen


Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Top recipe tip

To freeze the cakes: Allow the cakes to cool completely after step 8, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.

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Scones

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 8-12 scones
Vegetarian


Ingredients

- 225g/8oz self raising flour
- pinch of salt
- 55g/2oz butter
- 25g/1oz caster sugar
- 150ml/5fl oz milk
- 1 free-range egg, beaten, to glaze (alternatively use a little milk)

Method

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

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Arctic roll

Preparation time: over 2 hours
Cooking time: 10 to 30 mins
Serves 6-8
Vegetarian


Ingredients

For the sponge
- 750ml/1pint 7fl oz good quality vanilla ice cream, softened
- 4 free-range eggs
- 110g/4oz caster sugar, plus extra to dust
- 110g/4oz self-raising flour
For the strawberry jam
- 150g/5oz caster sugar
- ½ lemon, zest and juice
- 350g/13oz strawberries, quartered


Method

1. For the sponge, beat the ice cream until softened then spoon into a 5cmx30cm/2inx12in long clean plastic or metal pipe. Place into the freezer and freeze for 3-4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5cmx30cm/2inx12in long and freeze until solid.
2. Preheat the oven to 190C/375F/Gas 5 and line a 23cmx33cm/9inx13in Swiss roll tin with baking parchment.
3. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened.
4. Sift the flour over the mixture and fold in carefully.
5. Pour into the lined tin and smooth with a spatula until evenly spread out.
6. Bake the sponge for 10-12 minutes, or until just firm to the touch.
7. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
8. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
9. For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3-4 minutes until the sugar has dissolved and slightly thickened.
10. Meanwhile place the strawberries into a food processor and pulse until very roughly chopped.
11. Add to the pan, mix well and cook the jam for a further 3-5 minutes until thick. Remove from the heat and set aside to cool.
12. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.
13. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe.
14. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.
15. Roll the sponge off the parchment and cut into slices to serve.

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Classic Cornish pasty

Preparation time: 1-2 hours
Cooking time: 30 mins to 1 hour
Makes 4 large pasties

Ingredients

For the pastry
- 500g/1lb 1oz strong bread flour
- 120g/4oz vegetable shortening or suet
- 1 tsp salt
- 25g/1oz margarine or butter
- 175ml/6fl oz cold water
- 1 free-range egg, beaten with a little salt (for glazing)
For the filling
- 350g/12oz good-quality beef skirt, rump steak or braising steak
- 350g/12oz waxy potatoes
- 200g/7oz swede
- 175g/6oz onions
- salt and freshly ground black pepper
- knob of butter or margarine

Method

1. Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.
2. Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
3. Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).
4. Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.
5. When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.
6. While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.
7. Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).
8. Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.
9. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).
10. Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.
11. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.
12. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time.

Top recipe tip

Download the Get Baking booklet for easy-to-follow recipes, tips and advice.

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How to make Eton mess

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 4
Vegetarian


Ingredients

- 1 punnet strawberries
- a dash of sugar
- a dash of port
- meringues, broken up
- cream, softly whipped

Method

1. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream.

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Smoked salmon with scrambled eggs on toast

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2

Ingredients


For the scrambled eggs
- 2 tbsp butter
- 3-4 free-range eggs, lightly beaten
- 1 tbsp milk
- 3 tbsp double cream
- salt and freshly ground black pepper
To serve
- 4 slices brown toast
- 4 slices smoked salmon
- lemon wedges
- 1 tsp chopped fresh chives
- freshly squeezed orange juice


Method


1. For the scrambled eggs, melt the butter in a saucepan over a low heat. Add the eggs and milk, stirring continuously until thick and scrambled, then stir in the double cream. Remove from the heat when just cooked and season, to taste, with salt and freshly ground black pepper.
2. To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice.

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Pancetta-baked eggs with a minted pea and feta salad

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients


For the baked pancetta eggs
- sunflower oil, for greasing
- 12 slices pancetta
- 3 free-range eggs
- 125ml/4½fl oz double cream
- 20g/¾oz freshly grated parmesan
- small handful fresh basil leaves, torn
- salt and freshly ground black pepper
For the pea and mint salad
- 240g/8½oz frozen peas
- 3 tbsp chopped fresh mint
- 1 lemon, juice only
- 2 tbsp olive oil
- 50g/1¾oz baby spinach leaves
- 100g/3½oz feta, crumbled
- lavosh bread (flatbreads), to serve

Method

1. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
2. Line each muffin hole with 3 slices of pancetta.
3. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
4. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
5. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
6. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
7. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.

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Mexican sweetcorn pancakes, poached eggs and salsa

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2
Vegetarians

Ingredients


For the sweetcorn pancakes
- 100g/3½oz plain flour
- 1 tsp baking powder
- 1 free-range egg
- 150ml/5fl oz whole milk
- salt and freshly ground black pepper
- 1 corn on the cob, kernels only
- 1 tbsp vegetable oil
For the tomato chilli salsa
- 3 tomatoes, skin and seeds removed, chopped
- 6 coriander sprigs, leaves only, chopped
- 1 green chilli, very finely chopped
- pinch sugar
- ¼ small red onion, finely chopped
- 1 lime, juice only
- pinch sea salt
- freshly ground black pepper
For the poached eggs
- 1 tbsp white wine vinegar
- 4 free-range eggs


Method


1. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.
2. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
3. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.
4. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
5. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.

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Plum compôte

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2
Vegetarian

Ingredients

- 300ml/½ pint boiling water
- 10g/5½oz caster sugar
- 500g/1lb 2oz plums, stones removed
- 2 cinnamon sticks
- 3-4 whole star anise

Method

1. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
2. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes.
3. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving.

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Mango smoothie

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 2
Vegetarian

Ingredients


- 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
- 250-300ml/9-10½ fl oz cold milk
- 1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes
- ice cubes, to serve
Method


1. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.
2. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.
3. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.
4. Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

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Scrambled eggs with smoked salmon and brioche

Preparation time: 30 mins to 1 hour
Cooking time: less than 10 mins
Serves 2

Ingredients


- 4 large free-range eggs
- 4½oz /125g smoked salmon trimmings
- 2 ready-made brioche buns
- 4 tbsp single cream
- ½oz/10g butter
- salt and freshly ground black pepper
- a little fresh dill, to garnish


Method


1. The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes.
2. When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides.
3. Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan.
4. As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately.

Top recipe tip


If you can’t find ready-made brioche buns, you could make your own. Or alternatively buy a loaf of brioche, cut two thick slices and scoop out a hole and cut two thin slices for the lids.

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Eggs Benedict

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2


Ingredients


For the hollandaise sauce
- 150ml/5fl oz dry white wine
- 225ml/8fl oz white wine vinegar
- 15 whole black peppercorns
- 1 banana shallot (or 2 round shallots), roughly chopped
- 250g/9oz unsalted butter
- 3 free-range egg yolks
For the eggs Benedict
- white wine vinegar
- 2 very fresh free-range eggs
- 2 English muffins, sliced in half, toasted
- 4 slices ham, such as York ham

Method

1. For the hollandaise sauce, place the white wine, white wine vinegar, black peppercorns and sliced shallots into a heavy-based pan (not aluminium) over a high heat.
2. Bring the contents to the boil and reduce the liquid in the pan to half its original volume. This will take about 15 minutes. (This will make more reduction than you'll need for this recipe. You can store the reduction in the fridge for up to a month or so, for future use.)
3. While the white wine and vinegar mixture is reducing, place the butter in a small heavy-bottomed pan and melt over a low heat.
4. When the butter has melted, using a spoon, skim the white foamy bits (milk solids) from the surface of the butter. Remove the clarified butter from the heat and allow to cool to blood temperature.
5. Place a clean glass bowl over a pan of simmering water. The water should not touch the bottom of the bowl.
6. Place the egg yolks in the bowl set over the pan of water and whisk. Add about one tablespoon of the vinegar and shallot reduction. Whisk the egg yolk mixture vigorously and constantly for about five minutes, until the mixture turns foamy and then thickens.
7. The mixture is ready when the mixture falls from the whisk in strands that rest for a second or two on the surface before settling back into the egg mixture.
8. Remove the egg mixture from the heat. Pour a small amount of the blood-temperature clarified butter into the egg mixture and whisk vigorously until the butter is completely incorporated. Gradually add the rest of the clarified butter to the egg mixture, bit by bit, whisking in all the butter until a smooth, thick, emulsified sauce is formed.
9. If you work slowly and if the ingredients are all of the same temperature, the sauce shouldn't split. If it splits, it's either too hot or too cold. If it's too cold (feels cool to the touch), warm the butter up and whisk in the warmed butter, which should re-emulsify the sauce. If it's too hot (feels very warm to the touch), drop an ice cube into the sauce and whisk again to re-emulsify. Once properly emulsified, the sauce will remain stable, giving you time to prepare the rest of the dish.
10. To poach the eggs, fill a tall pan with water. Bring to the boil and add three tablespoons of white wine vinegar per pint of water. Make a 'whirlpool' in the pan by swirling a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool.
11. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when ready.
12. To serve, place half a muffin on each plate. Top with a slice of ham, the other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.

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