Breakfast smoothie

Ingredients 1 small ripe banana about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve apple juice or mineral water, optional runny honey, to serve
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Method Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.

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MEAL,

Leftover veg & orange cake TANGARAG 4

Ingredients 200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes
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MEAL,

Carrot & tomato soup NAIZ

Ingredients 3 tbsp olive oil 2 onions, chopped 2 celery sticks, chopped 1¼kg carrots, sliced 250g floury potatoes, diced 5 bay leaves (fresh or dried) 500g carton passata 750g cherry tomatoes 2 vegetable stock cubes 1 tbsp sugar (caster or granulated) 1 tbsp red wine vinegar 250ml whole milk
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Method Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins. Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.

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MEAL,

Slow roast honey & sesame duck HUHUU 1

Ingredients For the duck 1½-2kg/3lb 5oz-4lb 8oz oven-ready duck 2 tsp coarse sea salt (see 'Try' below) 4 tbsp clear honey 2 tsp sesame seeds For the red wine sauce 125ml red wine 150ml chicken stock (or water with a small sprinkling of chicken stock cube) knob of butter
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Method Heat oven to 160C/fan 140C/gas 3. Score the duck breast skin with a sharp knife. This helps release excess fat from the skin as the bird roasts. Season the duck with the sea salt and pepper, then sit it on a rack set in a roasting tray and roast for 1½ hrs. Remove the bird from the oven and pour off the excess fat collected in the tray. Return the duck to the roasting tray, then spoon 3 tbsp of the honey over to cover the breasts and legs. Roast the duck for a further hr, basting with the honey every 10-15 mins. Sprinkle the sesame seeds on top during the final 10 mins of roasting. Once cooked, remove duck from the roasting tray, and allow it to rest for 10-15 mins. Spoon the remaining tbsp of honey over the duck as it rests. Meanwhile, make the sauce. Pour off any excess fat from the roasting tin, leaving behind a couple of tbsp of the honey and duck juices. Heat the roasting tray on top of the stove. Once the contents sizzle and become well caramelised, pour in the red wine, then boil for a few mins to reduce by about a third. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. Finish off the sauce (which is quite loose) with the knob of butter (for thicker gravy see 'Try' below). Season with salt and pepper and strain through a fine sieve, if you like. Now finsih it in style: Gary say's: I prefer to serve just the half duck on the plate. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. Drizzle any excess honey juices over and offer all accompaniments separately.

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MEAL,

Pineapple upside-down cake MUUR 1

Ingredients For the topping 50g softened butter 50g light soft brown sugar 7 pineapples rings in syrup, drained and syrup glacé cherry For the cake 100g softened butter 100g golden caster sugar 100g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs
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Method Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

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MEAL,

Coriander-baked ricotta with pomegranate molasses UDUR

Ingredients 140g ricotta, from a 250g pot, drained 1 tbsp extra virgin olive oil, plus extra to serve 1 tbsp coriander seed ½ tsp freshly ground black pepper 1-2 tsp pomegranate molasses
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Method Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in. Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust. Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.

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MEAL,

Valentine Warner HORIG

Big on seasonality, truffles and foraging for his own food, Valentine Warner's feast at Wilderness saw the barbecues full of succulent shoulders of lamb, grilling to perfection in the smoky heat. Valentine says: "I am all for barbecuing large joints such as a butterflied shoulder of lamb, but I would note here that it is important to use the barbecue lid (rather than continuing with the great British tradition of leaving it upside down in the grass full of rainwater). Cook your joint in a tray, to stop the fat igniting, and put on that barbecue lid. Use the vents to get more out of your charcoal and a gentler heat inside. "Add lots of flavour: smear the lamb with a paste of anchovies, green olives, lemon zest, garlic, rosemary, salt, oil and lemon juice before cooking. Or try ribs with a really kick arse marinade of chipotles, tomato puree, brown sugar, cloves and sherry vinegar.
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"When it's cooked let the meat rest before serving, meanwhile cook some oiled spring onions on the barbecue until charred. "I would always use charcoal over gas, as the smoke is an ingredient in itself. "Prepare one thing well in advance, such as a large potato salad."

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MEAL,

Oven-baked chicken pilau JUICE

Ingredients 85g pine nuts 2 tbsp olive oil 1 red onion, cut into thin wedges 1 tsp turmeric 8 skinless boneless chicken thighs 350g long grain rice 85g sultanas 850ml chicken stock handful fresh coriander leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

shuult 1111 from MARGAD on Vimeo.

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MEAL,

Warm Sweet Potato Salad with Warm Chutney Dressing 2

Ingredients 250g butter, softened 250g caster sugar 4 large eggs 1 tsp almond extract (if you have a nut allergy, use vanilla extract instead) 200g self-raising flour 50g ground almonds (if you have a nut allergy, use 50g plain flour instead) 2 tbsp milk For the icing and decoration 150g butter, softened 300g icing sugar, sieved 500g ready-to-roll icing, coloured red 250g ready-to-roll icing, coloured grey 200g royal icing, made from packet royal icing sugar (use 200g sugar) red food colouring 4 liquorice Catherine wheels 25g white ready-to-roll icing 2 iced party ring biscuits 25g ready-to-roll icing, coloured yellow 8-10 chocolate coated biscuit sticks (e.g Mikado) or mint sticks (e.g Matchmakers) 6 dolly mixture sweets blue food colouring black food colouring Lego firemen (optional) Method Heat the oven to 180C/160C fan/gas 4. Grease and base line a 20cm square cake tin with baking parchment. Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, almond extract, flour, ground almonds and milk and beat very well until light and pale in colour. Spread into the prepared tin and bake in the oven for 35–40 mins. Remove and allow to become completely cold before cutting and icing. To make the butter icing, put the butter into a bowl and beat well. Gradually beat in the icing sugar until smooth and creamy. Cut the cake in half to make two rectangles each 10x20cm. Take one half and cut into two pieces measuring 10x14cm and 10x6cm. Using a little butter icing, attach the 10x6cm piece to one end of the 10x20cm piece. This is the cab part of the engine. Take the 10x14cm piece and slice in half horizontally. Spread a little butter icing on the main part of the fire engine (behind the cab) and stick on one of the 10x14cm pieces. The remaining piece of cake is not required. Using a sharp knife, slice the front of the cab at an angle where the windows will be placed. Spread the whole cake with butter icing. Roll out the red fondant and use to cover the fire engine. Trim around the base. Roll out all but 50g of the grey icing to an irregular strip and place on a 30cm cake board. Carefully lift the fire engine onto the board. Unroll about half the liquorice from each of the four wheels. Attach the strips, using a little of the red icing, to make a double border around the base of the cake. Again using the icing, attach the four wheels. Use leftover liquorice to make strips to mark the centre of the road. Roll out the reserved grey icing and cut out 6 shutters and two wing mirrors. Attach to the cake using red icing. Use the white icing to make two front and two side windows for the cab. Attach with red royal icing and pipe around each window and pipe the cab doors. Stick on dolly mixtures to represent headlights, roof lights and ladder supports. Make a ladder from the chocolate covered biscuit or mint sticks, chopping and sticking with icing. Attach to the top of the engine with icing. Stick together the two party rings and attach to the side of the fire engine. Roll the yellow fondant icing into a long sausage and wrap around the biscuits to represent the hose, snake out onto the board and then make a small circle of yellow icing and stick on the end for the nozzle. Colour the remaining royal icing a pale blue colour. Thin with a little water if necessary and drizzle onto the cake board to represent water flowing from the hose. Using a little blue colouring thinned with water, paint the windows with a fine paint brush. Using black colouring, paint windscreen wipers on the front windows.

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MEAL,

Caribbean Passion® Smoothie AYLGUU 7

Beat the heat, the island way. Get whisked away to a lush tropical island by a blend of strawberries, peaches, passion fruit-mango juice and orange sherbet. Are you being serenaded by birds of paradise? No, that’s a car horn; you’re daydreaming in the parking lot again.

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MEAL,

Lancashire hotpot CLOSED 2

Ingredients 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 medium onions, chopped 4 carrots, peeled and sliced 25g plain flour 2 tsp Worcestershire sauce 500ml lamb or chicken stock 2 bay leaves 900g potatoes, peeled and sliced Method Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

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MEAL,

Cheddar Tomato Twist baujin 1

Savory is here to save you. Don’t let hungry turn into hangry. Rescue yourself with a soft twist of warm bread and tomato sauce topped with delicious cheddar cheese.No need to thank us, we’re just doing our job. But you’re welcome.

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MEAL,

Spicy seafood stew with tomatoes & FOVER

Ingredients 2 dried ancho or guajillo chillies 1 tbsp olive oil 1 large onion, chopped 4 garlic cloves, chopped 1 tsp chipotle paste or 1 tsp smoked hot paprika (pimentón) 1 tsp ground cumin 700ml chicken stock 250g chopped tomatoes, from a can 200g large peeled raw prawns 300g halibut or other firm white fish fillets, cut into 2½ cm pieces 300g clams 500g small new potatoes, halved and boiled juice 2 limes To serve lime wedges 1 avocado, chopped handful coriander leaves 1 small red onion, finely diced corn tortillas, sliced and baked Method Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

Grilled salmon tacos with detect lime yogurt 1

Ingredients 1 tsp garlic salt 2 tbsp smoked paprika good pinch of sugar 500g salmon fillets 200ml fat-free yogurt 1 tbsp chipotle paste or hot chilli sauce juice 1 lime To serve 8 small soft flour tortillas, warmed ¼ small green cabbage, finely shredded small bunch coriander, picked into sprigs few pickled jalapeno chillies, sliced lime wedges, to serve hot chilli sauce to serve, (optional) Method Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

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MEAL,

Winter greens with bacon butter ild 1

Ingredients 6 rashers smoked streaky bacon 140g salted butter, softened 400g kale or other winter greens Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

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MEAL,

Asparagus soup HOTEl

Ingredients 25g butter a little vegetable oil 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved 3 shallots, finely sliced 2 garlic cloves, crushed 2 large handfuls spinach 700ml vegetable stock (fresh if possible) olive oil, for drizzling (optional) rustic bread (preferably sourdough), to serve (optional) Method Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.