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Catherine Berwick's Parsnip & maple syrup cake eej

Ingredients 175g butter, plus extra for greasing 250g demerara sugar 100ml maple syrup 3 large eggs 250g self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g parsnips, peeled and grated 1 medium eating apple, peeled, cored and grated 50g pecans, roughly chopped zest and juice 1 small orange icing sugar, to serve For the filling 250g tub mascarpone 3-4 tbsp maple syrup



















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Method Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
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Sugared scones without dess bit 1

Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate
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Method Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix. Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.
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Chicken tikka wraps 2 TAWLN 1

Ingredients ¼ cucumber, halved and sliced ¼ iceberg lettuce, shredded 2 spring onions, sliced handful mint leaves, torn 4 plain small naan bread 140g pack cooked chicken tikka pieces natural yogurt to serve



















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Method Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with th
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Lunchbox snacks Gudamjny tulaan

Ingredients bean dip with veggie sticks raspberry banana smoothie cinnamon custard plums apricot yogurt granola pots carrot & pineapple muffins (all ingredients for recipes below) Method Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1). Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1). Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1). Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).
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Maple & pecan carrots Yalagdashgui

Ingredients 1kg carrot, quartered 1 tbsp olive oil 4 tbsp maple syrup 25g pecans, chopped Method Heat oven to 220C/200C fan/gas 7. You can do this while the turkey is resting. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more. Drizzle with the syrup and scatter over the nuts, then return to the oven for a final 10 mins until the carrots are soft and golden and the pecans toasted.
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Smoked mackerel & horseradish cups ZUVSHUURCH BNA

Ingredients 100g cottage cheese 1 tbsp creamed horseradish 50ml soured cream 3 smoked mackerel fillets small handful chives, chopped juice ½ lemon, plus lemon halves, to serve 12 large white or red chicory leaves












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Method Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins. Remove skin and any bones from the mackerel, break into thumb-sized pieces and pop into a food processor. Pulse briefly to break up the chunks; it shouldn’t be too fine. Turn out into a large bowl.
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Prawn bruschetta with lemony fennel salad HATAN

Ingredients 1 fennel bulb, thinly sliced through the root, green fronds reserved 1 heaped tbsp roughly chopped dill zest and juice ½ lemon, plus wedges, to serve 1 tbsp olive oil 4 small slices rustic wholemeal bread, or two large cut in half 1 garlic clove, halved 140g cooked prawns handful rocket Method Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred. Rub one side of each slice with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.
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