Doqaru Cookbook

Recipes tried and tested by:

Sam Downes, Pam Cheyne, Sarah Dickie, Yekemi Otaru, Corey McKay & Alex Thom

welcome.

How do you really get to know someone? Is it sitting down with them for an hour or two over a coffee? Is it building a relationship with them over months, if not years? Or is it hearing stories about them from their friends and family?

We’d argue that as much as all the above are great ways to start getting to know someone, a lot more can be learnt from the simplest of things: the food they love. Why? Because cooking is, at heart, about people. Cooking is about passion and has the power to move us. To make us smile. To make us cry. Food is emotional. It’s sensorial. Food is about more than just nourishment. It unites us around a dish, bridges all ages and invites us to mix traditional with the new.

Whether we like it or not, the way we cook and the food we make today tells the story of who we are, where we came from and how we ate as children. Just like the baker who uses his lame to sign his loaves, or the chef who applies the final touch to their signature dish, we are storytellers through

our cooking. And what better way to get to know someone than through their favourite recipes. For some, these are very private affairs, handed down through generations with fond memories attached to them. For others, they are the fruits of experimentation and hours of adjusting flavour profiles. For others still, recipes echo a need for simple and unadventurous sustenance.

Regardless of what your culinary story is, this recipe book is here to share with you some of what makes Doqaru so special: its people. From cakes and classics to more adventurous dishes, there’s something from all of us in here. As with all recipes, these are only starting points for you to write your own stories, creating something new and exciting to share with others. However far you are along your own culinary journey, there’s something in this book for you. So pick up your favourite knife, grab a chopping board and get cooking!

And in the words of the great Julia Child, “Bon Appetit!”

quick & easy tomato soup ingredients.

serves 4-6 hob 2 mins prep time 15 mins cook time

3x500g tomato passata tins

2 tbsp tomato concentrate

Drizzle olive oil

2 cloves garlic, minced

2tsps dried herbs 1 stock cube Salt & Pepper

method.

To a medium-sized pot over medium heat, add enough oil to coat the bottom. Add the garlic and herbs to the oil and fry for 30 secs or until fragrant.

Mix in the tomato paste and cook for 1 min.

Add the tomato passata and rinse out each container with half their volume of water. This is all the water you should need for the soup.

Bring to a simmer then mix in the stock cube before seasoning with salt and pepper. Cook for 10 more mins and serve.

Dried oregano, thyme and mint work well with this simple soup. Sage or rosemary are good alternatives | Optionally blend the soup once it is cook to smooth it out and emulsify 50ml of olive oil into it to create a velvety mouth feel | A pinch of sugar may need to be added if the passata is too acidic. Add this at the end so as not to over-season. notes

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carrot, ginger & coriander soup

serves 4-6 hob 15 mins prep time 20 mins cook time

ingredients.

1.5kg carrots

1 bunch coriander

2tsp grated fresh ginger

1 stock cube

50g butter

10ml olive oil

1 medium red onion

Salt & Pepper

method.

Peel and grate the carrots. Dice or grate the onion. Melt the butter in a large pot with the oil before adding the carrots and onions.

Sweat the ingredients for 5 mins then add the ginger and cook until the carrots and onions are tender, stirring frequently.

Add 1.5 to 2 litres of water and the stock cube.

Bring up to a boil and cook for 15 mins.

Using an emersion blender, blend the soup until smooth whilst drizzling olive oil in to emulsify it.

Season with salt and pepper to taste. Wash and dry the coriander leaves and stalks. Finely chop, then add to the soup and blend briefly once more before serving.

Serve with toast, a dollop of Greek yoghurt and a drizzle of olive oil. notes

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minestrone soup

serves 4 hob 10 mins prep time 45 mins cook time

1/2 cabbage shredded

4 chopped celery sticks

1 chopped onion

4 peeled and chopped carrots

2 tins chopped tomatoes

1 can of cannellini beans

method.

1 finely chopped garlic clove 2tbsp of tomato puree 200g of pasta

1 stock cube

1 packet of streaky smoked bacon 1l of water

Put all ingredients in a big pot except for the beans and pasta.

Fill with boiled water to comfortably cover the veg, around 1 litre.

Cover with a lid and bring slowly to a boil.

Reduce the heat to a simmer and cook for 45mins.

Then add the pasta and beans to the pot.

Cover with the lid and leave to simmer until the pasta is cooked. Add salt and pepper to taste and enjoy.

french onion soupwith cheesy crust ingredients.

1kg yellow onions

1kg red onions

500g brown onions 500g shallots

200g butter 50ml neutral oil

1 cup brandy

1 cup port 75ml balsamic vinegar

10g granulated sugar 3 sprigs thyme

1.5l beef or vegetable stock 2 tsp soy sauce (optional) 2 tsp fish sauce (optional) Salt

Melting cheese like raclette, comté or even cheddar, grated

1 sourdough or ciabatta loaf

Olive oil

method.

Slice all the onions 1/4inch thick from pole to pole so they retain their structure once cooked. In a large, heavy-bottomed pot, melt the butter in the oil over medium heat then add all the onions. Salt generously to extract all the water from the onion and stir thoroughly to combine.

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serves 6-8

hob & oven 1 hour prep time 2 hour cook time

Keep stirring the onions every few mins until they turn a deep maple colour. This can take an hour or more so be patient. You may need to add sugar to facilitate the process.

Deglaze with the balsamic, brandy and port by scrapping the bottom of the pot to lift off the “fond”. Be careful, the alcohol may ignite

Reduce slightly before adding the thyme and stock.

Bring to a simmer and cook for 1 hour.

Season to taste with salt and pepper.

Optionally replace the salt with soy sauce and fish sauce to add a deeper umami flavour.

Although you can eat it straight away, the soup does benefit from being placed in the fridge overnight to develop its flavours.

To serve, place 2-3 ladles of soup per person in ovenproof bowls then cover with 1 inch of grated cheese. Place in a 200° oven until bubbling and the cheese is molten and browning. Drizzle your bread of choice with olive oil and toast in the oven at the same time.

Alternatively, for a more rustic approach, warm the soup in a large ovenproof dish or cast-iron pan over medium heat, then cover with cheese and place under the broiler until the cheese is melted and the soup is bubbling. Divide and serve with toasted bread.

The fresher the onions, the better as older onions tend to be starchy and do not caramelise as well | Using different onion varieties introduces different flavours and textures. Experiment with different varieties and proportions | Madeira and sherry can also be used instead of or alongside the brandy and port depending on what your preferences are. Alternatively, a full-bodied red wine will work but will need to be reduced more. Some French recipes call for white wine instead to add brightness | Traditional recipes place slices of bread between the soup and cheese before baking but this will lead to soggy bread. Toasting the bread on the side allows you to have a better texture. Ciabatta’s airiness plays nicely here although sourdough is a classic.

sweet potato & red pepper soup 6-8 10 mins prep time mins cook time

1 1/2 lbs sweet potatoes

2 red peppers chopped

2 onions chopped 1tbsp oil

2 pints veg/chicken stock

2tsp sugar

Salt & pepper

Chop all vegetables and put onto an oven tray, drizzle with oil and bake for 20 mins.

Place the vegetables in a pot, rinse baking tray with water and add to the pot.

Add stock to the pot and simmer for 20 mins. Blend ingredients with an immersion blender in the pot until smooth. Adjust seasoning and add extra water if needed.

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nigerian fish pepper soup mins time mins time

800g catfish, gutted and cleaned 10g calabash nutmeg, grounded 10g alligator pepper, grounded 1 medium lime leaf, roughly chop 10g crayfish, grounded

method.

10g smoked paprika 2 small red onions, blended 20g bouillon powder 400ml water

Salt to taste

Pour some water into a large saucepan and put on medium-high heat.

Cut the catfish into medium-sized pieces and put in a bowl. When the water has boiled, pour the hot water over the catfish. Leave for 30 seconds. This helps to toughen the skin of the catfish and then drain the water from the bowl.

Add the water for the soup into a large saucepan and add the catfish to the water, ensuring that it is completely submerged. Add the bouillon powder and bring to a boil.

Once boiling, add the smoked paprika, crayfish, alligator pepper, calabash nutmeg and blended onions. Let the mixture simmer for 20 mins on medium heat.

After 20 mins, add the chopped lime leaves and add salt to taste. Let simmer for 5 more mins and then remove from the heat.

Serve hot, in deep bowls.

Leave out the alligator pepper if you don’t like it spicy!

roasted cherry tomato and ricotta bruschetta

1 ciabatta bread

500g cherry tomatoes

Drizzle olive oil

Drizzle balsamic vinegar

250g ricotta Basil to garnish Sugar (optional) Confit garlic (optional)

ingredients. method.

Cut your cherry tomatoes in half and scoop out the seeds.

Place them on a parchment-lined backing sheet and drizzle with olive oil and balsamic vinegar.

Season generously with salt and black pepper.

If your balsamic is too acidic, sprinkle some sugar on the tomatoes.

Place into a 180°C oven for 20-30 mins or until the tomatoes start to take on some colour.

Transfer to a bowl and set aside until room temperature.

When you are ready to assemble, toast some thick slices of ciabatta and spread a layer of ricotta on top of some optional crushed confit garlic cloves.

Arrange your roasted tomatoes on top of the ricotta and finish it off with a drizzle of olive oil.

Garnish with some basil leaves and serve.

Small panini loaves are a great substitute to the ciabatta if you cannot find any | A couple of drops of aged balsamic can really help lift the dish at the end | Why not experiment by mixing some lemon zest into your ricotta for a zingy finish?

baked camembert with toasty sourdough bread

ingredients.

1 whole camembert

1 loaf sourdough bread

2 cloves garlic

1 small jalapeño pepper Salt Olive oil

method.

Lightly oil the oven proof dish you will use to bake the camembert in.

Remove the camembert from its packaging and place in the dish.

Score the top of the camembert in a circular manner half an inch from the edge to create a removable lid.

Bake the camembert for 10 mins in a 180°C oven.

Whilst it bakes, mince the garlic and jalapeno together with the salt to create a paste. Remove the cheese from the oven and lift the “lid”.

Add the garlic/jalapeno paste and mix inside the crust with the melted cheese and bake again for 5 mins.

Whilst the cheese finishes baking, slice some sourdough bread and drizzle with olive oil.

Place on a baking sheet and toast in the oven or in a skillet.

Let the cheese cool a few mins before serving with the bread.

The garlic/jalapeno mix can be substituted for figs and honey, caramelised onions and balsamic or any other flavours which you enjoy!

caramelised onion tart

1kg red, yellow or brown onions

150g butter

25ml olive oil

1tsp granulated sugar

method.

ingredients.

1 roll puff pastry 1 block fetta

Herbes de Provence

Slice the onions and place in a large pot over medium heat with the oil and butter.

Season the onions with sugar and salt and cook over medium heat until golden brown (approx. 45 mins), stirring frequently.

Whilst the onions caramelise, line a 10 inch silicone mould with the puff pastry and trim the edges if necessary.

Dock the base with a fork and bake for 5 mins at 200°C so the base dries out.

Remove from the oven and season with Herbes de Provence. Spoon in the onions and crumble the fetta on top. Bake until the fetta turns golden brown and the onions darken. Leave to cool and serve warm or at room temperature. 8 hob & oven mins prep time mins cook time

notes.

Use fresh onions where possible | If the onions are not caramelising, add a pinch more sugar before baking as this will continue the caramelisation process. Do not brown the onions too much on the stove as they will carry on cooking in the oven | Thyme is a good substitute for the Herbes de Provence | This tart can be enjoyed cold the next day or reheated | You may wish to balance the sweetness of the onions with a dash of balsamic or lemon juice.

serves 8-12 hob & oven 20 mins prep time 1 ½ hours cook time

börek ingredients.

250g filo pastry

900g-1,000g frozen spinach leaves

750g onions

5 cloves of garlic

400g feta cheese

method.

250g butter

1tbsp olive oil

Salt & Pepper

Sesame seeds (optional)

Before starting, remove the spinach from the freezer to thaw whilst you cook the onions.

Thinly slice and caramelise the onions over medium heat in the olive oil and 100g of butter for 20-30 mins. Set the rest of the butter aside for now.

Mince the garlic and add to the onions before seasoning with salt and pepper.

Chop the semi-frozen spinach with a sharp knife, and add to the onion and garlic mix once the onions are ready.

Cook the mixture for 10-15 mins, stirring frequently to remove as much moisture as possible.

Crumble in the feta and stir to combine.

Leave the mixture to cool to room temperature or prepare the night before and keep refrigerated.

When ready to assemble, remove the filo from its packaging and before unrolling, cut into roughly 3 inch (8cm) segments. This should produce on average 36 Börek.

Cover the filo with a damp towel to avoid it drying out and melt the remaining butter over low heat.

Unroll one of the segments, and remove one of the lengths of filo, covering the rest with a damp towel.

Lay the long rectangle away from you on a worksurface and brush liberally with melted butter.

Place one teaspoon of the spinach and feta mix at the top of the filo and bring the top right-hand corner down over the mixture to meet the left-hand long edge to form a triangle. Gently pat the filling to flatten slightly.

Take the top of the triangle and fold it along the short edge so the top left-hand corner becomes the bottom left-hand corner.

Take the new left-hand corner and fold along the diagonal to make it the bottom right-hand corner of the börek. The right side long edge should now be the tallest so fold the triangle along the short edge to make the top of the triangle the bottom.

Repeat the folding until there is just a little overhang left. Fold this over neatly then brush the börek with more melted butter and optionally sprinkle with sesame seeds.

Place on a baking tray and repeat the process with the remaining pastry, remembering to keep the pastry you are not using covered at all times.

Freeze any leftover filling.

Bake the börek at 180 °C for 20-25 mins or until crispy and golden and serve hot or at room temperature.

Borek can be assembled the day before, kept in the fridge and baked when required to preserve their crispiness | If the pastry goes soggy, brush the börek lightly with oil or melted butter and bake at 200°C for 10 mins. notes.

crushed peas & poached egg on toast

serves 2 hob 5 mins prep time 15 mins cook time

ingredients.

300g frozen peas

50g butter

25ml olive oil

3 cloves minced garlic

4 eggs

1 loaf sourdough bread

Chilli flakes Salt & Pepper

method.

In a pot, bring salted water to a boil before adding the peas.

Cook according to the packet instructions.

Drain the peas and return to the pot to dry out briefly.

Add the oil and butter, and, using a potato masher, crush the peas.

Mix in the garlic and chilli flakes and season.

Slice 4 thick slices of bread, drizzle with olive oil and toast in the oven.

Poach the eggs in salted water and drain on paper towels.

Assemble the dish by laying peas on the toast and top with an egg.

Drizzle with olive oil and sprinkle with chilli flakes or cracked black pepper to taste.

Finish with some flaky sea salt.

Add walnuts or cashews for an extra crunchy texture.

custardy french-style scrambled eggs

method.

ingredients.

Crack all 6 eggs into a non-stick pot and season generously with salt.

Add 50g of butter and stir constantly over very low heat until small curds start to form. This may take up to 15 mins.

Continue stirring vigorously until the eggs achieve a custard-like consistency with very soft and small curds.

Remove from the heat immediately and mix in the remaining butter to cool the eggs down slightly.

Taste for seasoning and adjust as necessary. The eggs should leave a rich coating in the mouth.

Serve on lightly toasted ciabatta bread.

These scrambled eggs will take a long time to start thickening and are labour intensive. The result is worth it however | Be sure to use a non-stick pot to avoid the eggs from sticking and use a heat-proof rubber spatula or wooden spoon to avoid scratching the pot | Use high quality butter as this is a key ingredient and the flavour will come through | Serving alternatives include smoked salmon and roe, or our Double Cooked French Fries | Black pepper or paprika are great additions to these creamy eggs.

for fajitas.

4 large chicken breasts

1 red pepper, sliced

1 yellow pepper, sliced

1 onion, sliced

Low fat spray

for marinade.

2 tbsp oil

2 tbsp lemon

2 tsp garlic granules

1 tsp salt 1½ tsp oregano

1½ tsp cumin

1 tsp chilli powder

1 tsp paprika serves 4 hob 10 mins prep time 20 mins cook time chicken fajitas

Mix all marinade ingredients together and marinade chicken for 1 hour. Spray pan with low fat cooking spray and sauté the vegetables until lightly browned. Remove from pan.

Sauté chicken for 4 to 5 mins. Return vegetables to the pan and toss meat until cooked. Dish up and heat tortillas.

notes.

Use sour cream, salsa and cheese to serve | Feel free to substitute the chicken with any other meat or vegetarian option.

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jollof rice

2 cups long-grained rice, parboiled

2 bell peppers (green & red) chopped in 2cm pieces

1 pack tomato passata

1 red onion, sliced into four 1 small yellow chilli pepper (if you like it hot)

1 clove garlic, finely chopped 1/2 tin sweet corn

90 g shrimps, peeled 2 spring onions, finely chopped

2 tbsp tomato paste 4 tbsp olive oil

1 tsp curry powder

ingredients. method.

100 ml chicken or veg stock

4 pieces of roasted chicken parts (optional)

salt + black pepper to taste

Blend together the tomato passata, sliced red onions and yellow chile peppers. It doesn’t need to be finely blend, just enough to cut the onions into pieces that are no more than 1cm.

Heat the olive oil in large saucepan over medium heat. Once the oil is hot, fry the spring onions and garlic, stirring the whole time. After 2 mins, increase the heat slightly and add the blended tomato mixture. The oil should be hot enough so the tomato mixture “fries”. Allow to fry together for 2 mins then reduce the heat.

Pour in the stock and let it cook for 7 mins, stirring at intervals. While the tomato cooks, heat up a tbsp of oil in a frying pan. Add the shrimps, bell peppers and sweet corn. Add salt and black pepper to taste. Stir fry for 1-2 mins. Turn off heat and keep to one side.

Add curry powder and the tomato paste to the boiling tomato mixture. Stir thoroughly without letting your spoon touch the bottom of the pan.

Reduce the heat and allow to cook for 2 mins. Avoid adding water unless the pan is very dry/rice appears to be burning at the bottom.

Add the prawn stir fry to the rice and mix. Taste for salt. Add more if you need too. Serve with roasted chicken.

beef chilli con carne ingredients.

750g mince

1/2 jar jalapeños

1 tin red kidney beans

2tbsp jalapeño juice

2tsp mild chilli powder

method.

2tsp cumin

2tsp tomato puree

1 stock cube

1tsp sugar

1 tin chopped tomatoes

2 garlic cloves

1 onion

1tbsp oil 6 hob 10 mins time 1 hour cook time

Put your pan on the hob over a medium heat. Add the mince and brown the minced beef. Make sure you keep it hot enough for the meat to fry and become brown, rather than just stew.

Add the onion, garlic, chilli powder, ground cumin, jalapeños and juice, tomato puree and stir.

Crumble the beef stock cube into the pot and add a can of chopped tomatoes. Tip in 1tsp sugar and add a good shake of salt and pepper.

Simmer it gently. Bring the whole thing to a boil, give it a good stir and put a lid on the pot. Turn down the heat until it is gently bubbling and leave it for 20 mins.

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out.

Drain and rinse a can of red kidney beans in a sieve and stir them into the pot. Bring to the boil again, and gently bubble without the lid for another 10 mins. Taste and season if required.

Now replace the lid, turn off the heat and leave your chilli to stand for 10 mins before serving.

Serve with chips, rice or a baked potato

coca cola chicken

serves 4 hob 5 mins prep time 35 mins cook time

ingredients.

15ml olive oil

4 skinless and boneless chicken breasts, cut into bite-sized chunks

1 red, 1 yellow and 1 green pepper, cut into bite-sized chunks

1 onion, finely chopped 330ml diet cola 200ml hot chicken stock

method.

8tbsp passata with onions and garlic 4tbsp tomato purée 2 cloves garlic, finely chopped 2tsp worcestershire sauce 1tbsp dark soy sauce/tamari 1tsp dried mixed herbs 200g sugar snap peas

Spray a large non-stick pan with low-calorie cooking spray and place over a high heat. Add the chicken, peppers and onion and stir-fry for 5-7 mins, or until lightly browned.

Add the diet cola, stock, passata, tomato purée, garlic, Worcestershire sauce, soy sauce and herbs and stir well. Bring to the boil, cover, reduce the heat to medium-low and simmer for 12-15 mins.

Add the sugar snap peas, stir and increase the heat to medium-high. Cook for another 10-15 mins, or until the chicken is cooked through and the vegetables are tender.

Serve with rice or sides of your choice.

Donate:

Nutmeg 50g butter Salt & Pepper serves 6 hob 10 mins prep time 1 hour cook time

½ medium rutabaga

3 medium carrots 500ml vegetable stock

rutabaga and carrot risotto ingredients. method.

Place the rutabaga on its flat side and peel using a sharp knife.

Cut it into 3mm thick planks then slice the planks into 3mm wide juliennes.

Rotate the juliennes a quarter turn and slice into a 3mm cubes and set aside.

Peel the carrots and repeat the same process as the rutabaga, making sure all the vegetables the same size.

Melt the butter in a large pot over medium heat and lightly sauté the brunoised vegetables for 5 mins without colouring them, or until slightly translucent on the outside.

Using the same technique as for risotto, ladle small amounts of stock into the pot and stir continuously until absorbed.

Repeat until no more stock remains or the vegetables are tender but not falling apart.

Season with salt, pepper and some freshly grated nutmeg.

Serve hot and garnish with another dusting of grated nutmeg.

chicken katsu curry

serves 2 hob 10 mins prep time 20 mins cook time

ingredients.

1 cup panko breadcrumbs

2 chicken breast

2 cups vegetable oil

2 boil in a bag basmati rice

1 egg 2 cups of cornflower

method.

Preheat the oil in a frying pan on high heat.

4tbsp honey

2tbsp soy sauce

1½ tbsp curry powder

1½ tbsp plain flour

1 cup water

2 spring onions, chopped

Crack the eggs into one bowl and gently mix and place the breadcrumbs in another.

Butterfly the chicken breast and dip it into the egg, then the panko. Repeat this a second time to ensure the chicken is fully coated.

Once the oil is hot, place the chicken into the oil, ensuring it is turned over regularly and consistently. Continue this for around 10 mins.

Begin cooking the rice according to packet.

Add the curry powder, cornflour and a splash of water to create the sauce. Continue to mix this until it forms a smooth paste. Add the honey and soy sauce and mix well. Add more water until it reaches a not-too-thick but not-too-runny consistency.

Place the cooked chicken on a flat surface and slice it into centimetre-wide strips. Serve with rice, sauce and chopped spring onions on top.

Substitute with cauliflower to make it vegetarian.

macaroni & cheese ingredients.

1 knob butter

600g dried macaroni

3 onions, finely sliced

2 cloves garlic, finely chopped

3tbsp flour

method.

Preheat the oven to 200°C.

500g cheese

2tsp salt

2tsp white pepper

2tsp garlic powder

2tsp onion powder

2tsp paprika

2tsp mustard

2tsp worcestershire sauce

1/2 mug pasta water mins time6 & oven mins cook time

Add a nob of butter to the pot, then add the onions and garlic, cooking for 15 mins or until lightly golden.

Add the flour to the pot and stir. Pour in the milk slowly and as soon as it absorbs add more bit by bit.

While the mixture simmers, cook the pasta in a separate pot.

Add your preferred cheese along with all the seasoning to your sauce.

Take some of your pasta water and add it to the cheese sauce mix.

Drain your pasta and set it aside.

Add mustard, worcestershire sauce, salt and pepper to your desired taste. Then add the cooked pasta to the cheese sauce.

Place some into an oven-proof dish, layer with cheese, repeat three times, or until the macaroni cheese mix is finished and top with cheese.

Place into the oven at 200°C for 30 mins, or place in the grill.

Take out the oven and serve.

Serve with chips, rice or a baked potato.

serves 4 slow cooker 5 mins prep time 35 mins cook time

garlic parmesan chicken ingredients.

2tbsp melted butter 1 small yellow onion, diced 4 large garlic cloves, minced

1/2 cup chicken broth/stock 1/2tsp garlic powder 1/4tsp pepper 1/2tsp salt 225g sliced mushrooms (optional)

method.

1 1/2lbs boneless skinless breasts sliced into 1/2 inch filets

1 cup evaporated milk 3tbsp flour 1/2 cup parmesan cheese 85g coarsely chopped spinach

Salt and black pepper

Add butter, onion, garlic, broth, garlic powder, pepper and salt to the slow cooker. Stir. Nestle the mushrooms (if using) and the chicken into the crock.

Cover and cook on low for 3-5 hours (this is the time for a 6 quart slow cooker and thawed chicken breasts cut into 1/2 inch fillets).

Remove the lid. In a small bowl whisk together the evaporated milk and flour until it is smooth.

Stir it into the slow cooker. Turn the slow cooker to high and cover for another 30 mins, until the sauce has thickened.

Use tongs to place chicken on a platter. Loosely cover with foil. Stir the parmesan cheese and spinach into the slow cooker. Season to taste. Serve chicken and sauce with noodles, mashed potatoes or rice.

Donate:

bean, beef & bacon loaded sweet potatoes wedges with garlicky greens ingredients.

4 sweet potatoes

2 spring onions 60g cheddar cheese 600g black beans

1 lime

method.

2 cloves garlic, grated 240g beef mince 120g bacon lardons 20g mexican spice 800g tomato passata

20g BBQ sauce 200ml water

150g soured cream

Salt and black pepper

Preheat the oven at 200°C. Cut the sweet potatoes into 2cm wedges (leave skin on). Spread the wedges on a baking tray and season with salt and black pepper. Spray with some low cholesterol oil. Roast on top shelf for 25 mins.

Wash and slice spring onions, grate the cheddar cheese and garlic separately. Drain black beans with a sieve and mash 300g of the black beans and set aside. Zest the lime and cut in half.

Add a tablespoon of oil to a frying pan on high heat. Once heated, put in the beef mince and bacon lardons. Cook for 5 mins or until browned. Break up mince as it cooks and then shake in the Mexican spice and stir.

Add the grated garlic and cook for 2 mins.

Add the tomato passata, BBQ sauce, all the black beans (mashed & whole) and the water. Then season with salt and black pepper and stir. When the mixture starts boiling, reduce the heat to let it simmer and thicken.

In a bowl, mix the lime zest and sour cream. Season it with salt and black pepper. Remove the mixture from the heat after 10 mins.

When the wedges are ready, serve in four bowls. Top the wedges with beef and black bean sauce. Cover with grated cheddar cheese and a scoop of limey soured cream.

Sprinkle with sliced spring onion and squeeze lime over the dish.

thai green curry ingredients.

2 chicken breasts 1 small red onion

1 red pepper

1 green pepper 15ml olive oil

method.

200ml chicken stock 10ml thai green paste 250ml coconut milk 100g baby corn Brocolli (optional) mins time mins time

Cut the chicken breasts into even sized cubes and peel, slice and dice onion. De-seed, slice and dice peppers.

Half fill the large pan with water and add the rice and boil gently for 10 mins.

Spray the wok with low calorie spray (add some curry powder if you’d like it a bit spicier). Heat the pan and add the chicken. Cook for 4 mins until it changes colour. Don’t let it go brown.

Add the onions and peppers and cook for a further 3 mins. Stir in the curry paste and cook for 2 mins.

Remove from the heat whilst you add the chicken stock and coconut milk.

Leave to cook until the liquid is thick and chicken is well cooked. The pan should be simmering gently. Add more liquid if required to stop ingredients sticking to the pan.

Add any additional ingredients (baby corn or cooked brocolli) to the pan at this point.

Drain the rice when cooked and add to plate. Add the ingredients from the pan and serve.

Donate:

pumpkin curry ingredients.

1 medium pumpkin

1 medium onion

3 large garlic cloves

1 inch of ginger

2 vegetable stock cubes

1tbsp lemon juice

method.

2tbsps rice wine vinegar

2tbsps oyster sauce

1tsp chilli flakes

2tsps ground cinnamon 2tsps allspice 400ml light coconut milk

1tbsp tomato puree

1tsp sugar

1tbsp neutral oil

150ml water

Butter (optional) & oven mins time hours time

Halve and deseed the pumpkin before roasting skin side up at 200C for 45 mins or until fork tender.

Remove the pumpkin from the oven and let it cool for 10 mins before peeling, chopping, and setting aside.

Finely dice the onion and ginger and mince the garlic.

Add the onion, ginger, garlic, water, vinegar, and lemon juice to a cold heavy bottomed pot and put over medium low heat until all the liquid has evaporated, and the onion is tender and translucent (approx. 15 mins).

Add the oil, sugar and tomato puree to lightly colour the onion mix before adding the chopped pumpkin.

Using a immersion blender, blend the mixture until smooth and leave to cook for 5 mins before adding the coconut milk, stock cubes, cinnamon, all-spice and chilli flakes.

Add the oyster sauce and mix well.

Optionally, add a few tablespoons of cold butter to the mix and blend to emulsify and enrich the curry sauce.

Serve over rice and your favourite protein or vegetable.

fish cakes ingredients.

500g white fish (mix of plain and smoked haddock)

500g potatoes

1 cup breadcrumbs

method.

1 egg

Neutral oil

Salt & white pepper

Fry fish in a pan with some butter or oil, then pull apart into flakes and set aside.

Boil and mash potatoes then set aside.

In a bowl, combine the mashed potato and fish.

Add salt and pepper to taste.

Take 1 heaping tablespoon of the fish cake mixture, roll into a ball, then pat down into a flat patty.

Cover in eggwash, and then roll the fishcakes in the breadcrumbs.

Heat oil in a large frying pan and shallow fry the cakes until brown and crispy on both sides.

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serves 2 hob 5 mins prep time 20 mins cook time

spaghetti carbonara ingredients.

150g diced pancetta

1 garlic glove, crushed 160g spaghetti 2 egg yolks

method.

1tsp cracked black pepper 50g grated parmesan 1tsp of olive oil Salt

Begin by pouring some olive oil into a frying pan and heat gently. Place a crushed garlic clove into the oil to flavour until the garlic has slightly browned.

Pour in all of the pancetta and begin to fry evenly. Meanwhile, cook the spaghetti in a pan of salted boiling water.

Once the pancetta has become crisp, drain the excess oil and take the pan off the heat. Place the spaghetti into the frying pan with the pancetta.

Put in the egg yolk and gently stir to coat the spaghetti and pancetta. The heat from the pan will be enough to slightly cook the yolk.

Pour in the parmesan and gently mix once more.

Add some black pepper and serve.

enchilladas ingredients.

2 large chicken breasts

1 red pepper, thinly sliced

1tbsp olive oil

¾tsp mild chilli powder

1½tsp ground cumin

¾tsp smoked paprika

method.

80g grated mozzarella 4 plain tortilla wraps

65g mature cheddar, grated 10g fresh coriander, roughly chopped

For the sauce

½ onion, finely chopped 1tsp garlic granules

300g tomato passata ½tsp dried oregano ½ lime, juiced

Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken in a 20 x 30cm baking dish with the peppers, oil, chilli powder, cumin and paprika. Mix to coat, then cover with foil. Roast for 25-30 mins until the chicken is cooked through and tender and no pink meat remains. Remove the chicken from the dish and shred using 2 forks. Set aside in a large bowl.

Meanwhile, make the sauce. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 10 mins. Stir in the passata and oregano; increase the heat to medium, bring to a simmer and cook for a further 10 mins, stirring occasionally. Add the beans and lime juice; season.

Mix one-third of the sauce and half the mozzarella into the shredded chicken and peppers.

To assemble, spoon 4 tbsp of the sauce into the same baking dish as before. Spoon a little of the chicken mixture down the centre of each tortilla, roll up and put in the baking dish. Repeat with all the tortillas and filling, placing them side by side so they don’t unravel. Pour the remaining sauce over the top, then scatter over the Cheddar and remaining mozzarella.

Bake in the oven for 20-25 mins until the cheese has melted and started to brown.

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dauphinoise potatoes ingredients.

8 large maris piper potatoes 100g grated cheese serves 6 hob & oven 20 mins prep time 45 mins cook time

500ml double cream 500ml milk 3 cloves garlic

method.

Heat oven to 190°C and pour 500ml double cream, 500ml milk and 3 finely chopped garlic cloves into a large saucepan and bring to a simmer.

Slice 8 large potatoes very finely (do not wash them once they are slices), about 3-4mm, add them to the cream and simmer for 3 mins until just cooked, then gently stir. Remove the potatoes with a slotted spoon and place them in a wide shallow ovenproof dish.

Pour over the garlic cream mixture– just enough to seep through the layers and leave a little moisture on the surface.

Scatter over 100g grated cheese, then bake for 30 mins until the potatoes are soft and browned.

superhero omelette ingredients.

6 medium-sized eggs, whisked 1 green pepper, chopped 1 red onion, thinly sliced 90g cooked bacon lardons

method.

Add the olive oil to a frying pan on medium heat.

5 mushrooms, finely chopped 50g grated cheddar cheese 2tbsps olive oil

Salt and black pepper to taste

Pour the egg in and lower the heat. Sprinkle the red onion on the egg, spreading it across the surface of the egg. Sprinkle the pepper and mushrooms in the same way. Keep the pan on low heat to avoid burning the bottom of the egg.

Add the bacon lardon and sprinkle the cheese.

Sprinkle salt and black pepper to taste.

Gently fold the egg in half. Allow to fry on low heat for one min. Add a teaspoon of oil if the pan is dry.

Turn the egg so that the other side is now facing up. Fry for one min until there is no more raw egg.

Remove from heat. Divide the egg into four equal parts. Serve with fries or roasted potatoes.

chicken fried rice ingredients.

150g cooked skinless chicken pieces 4 small shallots, sliced finely 60g green beans or petit pois

400g cooked rice, cooled preferably overnight 4tsp to taste light soy sauce 3tbsp cooking oil

method.

Heat 3tbsp of oil, add the shallots and fry till softened before adding the green beans/peas. Fry for 2-3 mins.

Add rice and soy sauce and fry till rice is heated through. Add the cooked chicken. Stir fry till chicken is heated through. Serve and enjoy!

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käsespätzle ingredients.

500g German egg noodles (spätzle) 250g gruyère 250g tomme de savoie 250g gorgonzola

method.

250g comté 1kg onions 150g butter

Thinly slice the onions and caramelise in a heavy bottomed pot with the butter.

Season generously with salt and pepper whilst cooking, and when deep golden brown, remove from the heat and set aside.

Grease a large oven-proof dish with butter and layer in 1/3 of the Spätzle, then 1/3 of the onions and 1/3 of the cheese, either sliced thinly or grated.

Repeat until all the ingredients are used up, making sure that the top layer is cheese.

Place in a 200 °C oven for 40-55 mins or until the cheese is bubbling and the food is pipping hot. Serve with roast vegetables and a dry white wine.

Spätzle can be difficult to find in shops but are easy enough to make. Traditional German Spätzle recipes can be found online | Play around with different cheeses to fine tune the flavour. Melty cheeses such as raclette are a great addition.

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mushroom risotto ingredients.

8 chestnut mushrooms, chopped 1 onion, diced Vegetable oil 160g arborio rice

method.

500ml vegetable stock 50g parmesan 1 handful chopped parsley Salt and pepper

Heat the oil in a frying pan, then add the diced onion. Cook until softened but not browned.

Add the handfuls of arborio rice and season with salt and pepper. Coat the rice with the oil and onion evenly.

Add a splash of stock and bring to a simmer. Continue adding stock and stirring regularly for 25 mins.

While the rice is cooking, fry the mushrooms in a splash of oil in a separate pan for 6-8 mins, midway through, season with salt and pepper.

Once the risotto has reached a firm, but creamy consistency, transfer the mushrooms and stir in along with the parmesan.

Finally, add some black pepper and parsley and serve.

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cheese and caramelised onion pork steaks ingredients.

900g potatoes

60g grated cheddar cheese

80g onion marmalade

4 pork steaks

method.

300g spring greens

2 grated garlic cloves

Salt and black pepper to taste

Preheat your oven to 200C. Chop the potatoes into 2 cm wide wedges (no need to peel). Pop them onto a baking tray, drizzle with oil, season with salt and pepper. Toss to coat and spread out in a single layer.

Put the onion marmalade into a bowl and use a spoon to break it up.

Heat a drizzle of oil in a pan on medium-high heat. Season the pork with salt and black pepper. When the pan is hot, lay in the pork and fry until golden brown, 5 mins on each side. Transfer the pork to a baking tray (don’t wash your pan).

Divide the onion marmalade between the top of each steak, use a spoon to spread it out. Divide the cheese between the top of each steak and press it down with the back of a spoon.

Once the potatoes are cooked, transfer them to the bottom shelf of the oven and switch the oven to grill on high heat.

When hot, grill the pork until the cheese is golden and bubbly, 3 mins. Allow to rest for 2 mins before serving. While the pork is grilling, put your empty frying pan back on medium heat. Add a drizzle of oil if the pan is dry.

Add the spring greens with a splash of water and season with salt and black pepper. Stir-fry for 5 mins until softened. Add the grated garlic and stir together.

Cook for another min and then remove from the heat.

Serve everything with the pork, wedges and garlic-ky greens.

spicy lamb stew ingredients.

4 lamb chops

1 pack tomato passata

1 red onion

1 yellow chile pepper

1 clove garlic, finely chopped

2 spring onion, finely chopped

method.

2tbsp tomato paste 5tbsp olive oil 1tsp curry powder 100ml stock (lamb or vegetable) Salt and black pepper to taste

Blend together the tomato passata, red onions and yellow chile pepper. The mixture should be finely blend such that there are no lumps in it.

Heat the olive oil in large saucepan over medium heat. When the oil is hot, fry the spring onions and garlic, stirring it the whole time. After 2 mins, increase the heat slightly.

Pour in the blended tomato mixture. Be careful, depending on how hot the oil is, you’ll have small splashes of oil + tomato mixture so make sure you stand back.

Allow the mixture to cook for 12-15 mins on medium heat. Stir at intervals.

Add curry powder and the tomato paste to the boiling tomato mixture. Stir thoroughly. When the mixture is reduced, add the stock to the pan.

Reduce the heat and allow to cook for 10 mins.

Add the lamb pieces to the pan. Taste for salt. Add more if you need too.

Serve your lamb stew with rice or roasted potatoes.

serves 8 hob & fridge 8 hours freeze time 25 mins cook time

eton mess semifreddo ingredients.

200g white chocolate

800g strawberries, hulled, (400g chopped, 400g halved) 300ml double cream 397g condensed milk

method.

1 tsp vanilla bean paste or extract 150g Greek-style yogurt 4 meringue nests, crushed 200ml apple and elderflower cordial

Line a 26cm cake ring with clingfilm, leaving a 5cm overhang. In a small saucepan, melt half of the white chocolate over low heat, stirring frequently. Remove from the heat and leave aside to cool slightly. Set aside the remaining chocolate, which should be chopped into small chunks.

In a bowl, mash the cut strawberries slightly with a fork. In a large mixing bowl, whisk together the cream, condensed milk, and vanilla until soft peaks form, about 4-5 mins. Take care not to overbeat.

Combine the cooled melted chocolate and the yogurt into the mixing bowl. Fold in the chopped white chocolate, mashed strawberries, and meringue with a big spoon. Pour into the lined cake ring.

Cover the semifreddo with the overhanging clingfilm and place in the freezer for 8 hours or overnight.

About 30 mins before serving, reserve 5 large strawberry halves and toss the remaining fruit with 100ml elderflower cordial; set aside for 30 mins. To make the drizzle, blitz the saved strawberry halves and remaining cordial in a blender.

Remove the clingfilm from the semifreddo and place it on a board. Drizzle the elderflower strawberry halves on top. Slice and serve.

serves 8-12 oven 20 mins prep time 45 mins cook time

spiced apple, pear & grapefruit crumble ingredients.

12 apples

6 pears

1 or 2 grapefruit

200g plain flour 100g wholemeal flour

method.

250g butter 150g rolled oats 1tsp ground cinnamon 1tsp allspice 1tsp ground ginger

1tsp ground cloves 1tsp paprika 50g brown sugar 20g granulated sugar

Peel, core and slice the apples and pears and place into a baking dish.

Zest half a grapefruit and supreme the rest of the fruit.

Add the segments, zest and granulated sugar to the dish and mix in the spices.

Put the remaining dry ingredients into a bowl and combine.

Rub in the butter until the mixture resembles coarse sand. It should feel fairly dry but small pieces of butter should still be visible.

Sprinkle the crumble topping onto the fruit and bake at 200°C for 35-45 mins until bubbling and the topping is golden.

Serve hot on its own or with ice cream, custard or cream. Crème fraiche adds a nice tang.

The grapefruit adds a delightful tartness and the spices pack a surprising punch. Compliment with ice cream to mellow slightly or enjoy on its own | If in season, peaches bring a velvety sweetness which is thoroughly enjoyable and lime zest elevates the dish for summer. A spoonful of fresh blackcurrant or cherry puree takes this dish to the next level | You may need to add butter depending on the oats used. Adding nuts and seeds to the topping such as sunflower or pumpkin seeds will affect the ratios and you will need to adjust accordingly.

serves 6-8 oven 10 mins prep time 45 mins cook time

sticky toffee pudding ingredients.

for the cake.

100g dark brown muscovado sugar 175g self-raising flour 125ml full fat milk 1 large egg 200g dark brown muscovado sugar 25g unsalted butter (in little blobs)

for the sauce.

method.

1 tsp vanilla extract 50g unsalted butter (melted) 200g chopped dates 500ml boiling water

Preheat the oven to 180°C and butter a 1½ litre / 6 cups capacity pudding dish.

Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine. Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.

Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 mins, though you might find the pudding needs 5 or 10 mins more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.

Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.

serves 8 hob & fridge 10 mins prep time 45 mins cook time

white chocolate & raspberry cheesecake ingredients.

filling

170g white chocolate chips 350ml double cream 650g full fat cream cheese

1 1/2 cups powdered sugar (reduce to 1 cup for a less sweet cheesecake) 1tsp vanilla extract

1 1/2 cups fresh raspberries

method.

raspberry sauce

raspberry sauce

2 1/2 cups frozen raspberries, thawed 100g sugar 2tbsp water 1tbsp corn starch

digestive base

2 1/2 cups digestive biscuits 1/2 cup butter, melted

In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 mins. Mash with a spatula.

Combine water and corn starch and stir into the sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).

crust

OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9″ Springform pan. This helps with easy removal.

In a medium bowl, combine the biscuits and melted butter. Press into the bottom and 1″ up the sides of a 9-10″ springform pan. Set aside. filling.

In a medium bowl, stir together white chocolate and ¼ cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining ¼ cup cream and beat on high until light and fluffy, 2-3 mins.

Add cooled melted white chocolate and beat on medium speed until incorporated.

Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.

Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.

Chill at least 8 hours or overnight before serving.

Serve with remaining raspberry sauce and fresh raspberries as desired.

serves 4 fridge 5 mins prep time 10 mins cook time

lemon curd and basil mascarpone cream ingredients.

2 tablespoons lemon curd

1 bunch fresh basil

250g mascarpone

method.

150g sweetened condensed milk

Salt Lemon juice to taste

Wash and dry your basil before slicing it thinly.

Beat the mascarpone, lemon curd and condensed milk together in a large bowl.

Add the basil and mix gently.

Add lemon juice and salt to taste to balance the flavour.

Serve with crushed biscuits, fresh berries or on its own.

sherry crunchie cream ingredients.

4 Crunchies

method.

Whip cream until thick. Bash up Crunchies into small pieces. Soak in sherry for a few hours. Gently fold through Crunchie mixture into cream. Keep in fridge in airtight container.

Serve with Sticky toffee pudding/Chocolate pudding/Cheesecake or eat on it’s own.

serves 10 fridge 10 mins prep time 20 mins cook time

malteaser cake ingredients.

75g butter 2tbsp golden syrup

2tbsp cocoa powder

method.

175g crushed digestive biscuits 1x175g packet of maltesers

Line a 450g loaf tin or swiss roll tin with non-stick paper

Melt the butter and syrup in a saucepan over a gentle heat.

Stir in the cocoa powder, digestive biscuits and half the Maltesers, allow to cool for 5 mins, then stir in the remainder of the Maltesers.

Turn the mixture into the prepared tin, place in fridge or cool place to set.

Cut into slices and enjoy

baklava. ingredients.

baklava mix.

375g walnuts, roughly chopped 3tbsp almond powder 1tsp ground cinnamon 500g filo pastry 200g butter, melted 1 pinch salt syrup.

300ml water 250g sugar 50g honey ½ lemon, juiced 2 cinnamon sticks 3 star anise 6 cardamom pods Zest of 1 lemon 1 dash rose water (Optional)

method.

Combine walnuts, almond powder, cinnamon and salt in a bowl.

Using a large roasting dish or rectangular cake tin, with high sides, cut filo pastry roughly to size (some extra on the sides will allow the nut mixture to be well enclosed. Always cover pastry when it is not in use as it dries out very quickly)

Butter the dish and lay down one sheet of filo, gently brush with melted butter. Lay another sheet on top and butter again. Repeat until you have 5 sheets of filo stacked on top of each other.

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serves 16 & oven 20 mins prep time 40 mins cook time

Evenly sprinkled half the nut mixture onto this base and then lay 3 sheets of filo on top, liberally buttering between each sheet.

(Nb: use trimmings here as this does not need to be pretty – avoid using more than 6 layers of filo here. If needed, separate the nut mixture into 3, allowing for more filo layers inside the baklava)

Sprinkle the remainder of the nut mixture and cover with 5 layers of filo, buttered as previously. Trim any excess on the sides.

Cut the baklava into equal diamonds, squares or triangles before cooking as it is impossible to cut filo neatly once cooked.

Brush the top lightly with water to avoid corners burning.

Bake at 185C for 30-35 mins or until golden.

Whilst the baklava is in the oven, prepare the syrup by toasting the star anise, cinnamon sticks and cardamon in a dry pan. Once fragrant add all the other ingredients except the honey and rose water and bring to a simmer.

Simmer for 5 mins until slightly thickened. It should lightly coat the back of a spoon.

Add the honey, rose water and a pinch of salt to taste. The syrup should not be overly sweet.

Simmer for a further 5 mins.

Remove the baklava from the oven, let cool for a few mins, then pour over the hot syrup. Sizzling and spluttering are desirable.

Let the baklava cool to room temperature and serve.

Hazelnuts, pistachios and other nuts can be substituted for walnuts. Consider using different nuts and spices to suit different occasions and seasons. Cloves, five spice, and orange zest are a good addition for a festive flavour profile. Bay leaf and lime zest make for a bright and floral summer dessert | The baklava can be kept covered at room temperature for several days. If stored in the fridge, let it come up to room temperature before serving.

makes 12 oven 10 mins prep time 35 mins cook time

biscoff brownies ingredients.

165g unsalted butter, cubed

165g dark chocolate

3 eggs

300g golden caster sugar

1½tsp vanilla extract

method.

½tsp salt

90g plain flour

3tbsp cocoa powder

200g smooth biscoff spread

Biscoff biscuits for decoration (Optional)

Melt dark chocolate and butter together in a bowl in the microwave.

Add 3 eggs, one by one, and mix until fully incorporated.

Beat in the sugar until it’s no longer grainy on the bottom of the bowl.

Stir through the vanilla and salt.

Sift in flour and cocoa powder and fold until blended.

Pour into a lined tin and smooth out.

Dot blobs of Biscoff spread over the top and swirl through with a skewer.

Bake for 30-35 mins. Add Biscoff Biscuits to top if you want.

Cool completely before removing from the tin and slicing.

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serves 12 oven 10 mins prep time 35 mins cook time

dairy-free chocolate cake ingredients.

3 eggs

180g dairy free butter

180g caster sugar

1tsp vanilla extract

60g cocoa powder

180g self raising flour

method.

1tsp baking powder 250g icing sugar

35g cocoa powder

145g dairy free spread

Dairy free cream, as needed

Preheat your oven to 170.C / Gas 3 -4. Weigh your eggs and, in a bowl add the same amount of dairy free butter and sugar.

Cream your butter and sugar together until light and fluffy. You can do this by hand or use an electric mixer.

Whisk your eggs together in a bowl and gradually add them to your sugar mix.

Sift your coco powder, flour and baking powder together and gradually add them to your butter, sugar and eggs, beating constantly.

When thoroughly mixed and it has the fluffy texture of buttercream, pour evenly into two greased and lined 18cm circular tins.

Bake until a metal cake tester in the centre of the cake comes out clean, about 25 mins. If the top of your cake is burning but the middle is not done, place some grease-proof paper over the top and carry on cooking the cake.

Whilst the cake is cooking, mix icing sugar, cocoa powder and dairy free spread together. If it is looking too dry add cream until the desired consistency is reached.

Let the cakes cool, place some icing on top of one of the cakes, place the other one on top of that and then ice the top cake.

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serves 10 oven 10 mins prep time 12 mins cook time

milk chocolate cookies ingredients.

200g room temperature butter 300g caster sugar 1 large egg 325g self-raising flour

method.

Preheat the oven to 200°C.

A dash of milk 200g white chocolate 200g milk chocolate

Place room temperature butter and sugar in a mixing bowl and beat until smooth. Crack the egg and add it to the mixture.

Once it is all mixed, add the flour gradually. If the mixture is too dry, add a dash of milk. Break up the chocolate into chunks and mix into the cookie batter. Use as much of the chocolate as you desire.

Once mixed, make pieces as big as a little handful and put them on a baking tray. Make sure to leave enough space between them.

Put them in the oven for 10 mins. The edges should be slightly brown and enjoy once they are cool.

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custard creams ingredients.

3oz self-raising flour

3oz margarine

1oz custard powder

1oz icing sugar

method.

Cream margarine and sugar. Mix custard and flour and add to cream.

Roll into balls, flatten with back of fork. Bake for 15 min in oven.

Once cool, sandwich together with butter cream.

Buttercream; Sieve icing sugar.

Cream butter and icing sugar until light and creamy. Add vanilla essence. oven

Butter cream: 8oz butter

6oz icing sugar

¼ tsp vanilla essence

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makes 8-10 & oven 10 mins prep time 25 mins cook time

breakfast muffin special ingredients.

3 cups rolled oats

1tsp baking powder

1 cup oat milk

2 medium ripened bananas

1/2 cup maple syrup

method.

Preheat the oven to 160C.

20g pumpkin seeds 20g fresh fruits 20g mixed berries 20g vanilla protein powder (optional) oil/cooking spray

In a large bowl, mix together the oats, baking powder, and protein powder. Add the oat milk, mashed bananas, maple syrup, and pumpkin seeds. Mix well.

Grease a muffin tin with oil/cooking spray.

Divide the oat mixture evenly among the cups of the muffin tin.

Bake for 20-25 mins until the tops of the muffins are golden brown.

Allow to cool on a cooling rack for 5 mins.

Top with fruit and serve with some extra drizzle of maple syrup if desired. Keep in a tight container in the fridge for a couple of days.

spicy and nutty zucchini bread ingredients.

3 eggs

1 cup oil

2 cups soft brown sugar

2 cups peeled, grated zucchini/courgette

3 cups plain flour

1 cup hazelnuts

1tsp salt

method.

1tsp baking soda 1tsp baking powder ½tsp nutmeg ½tsp cloves 2½tsp cinnamon 3tsp vanilla essence

Peel and grate the courgettes then rough chop the hazelnuts.

Measure out the dry ingredients into a bowl.

Beat the eggs well in another bowl until light and fluffy as this is where the lightness of the cake comes from.

Add the sugar, oil and vanilla essence to the eggs and mix well.

Add the dry ingredients and fold in. Then fold in the nuts. Pour into two greased loaf pans (2lb loaf tins).

Bake at 350˚F, 180˚C for an hour or until done.

Check with a skewer after about 45 mins if the loaves look cooked on the top. They should be fragrant at this point.

Cool on a wire rack and enjoy! serves 16 oven 15 mins prep time 1 hour cook time

Any roughly chopped nuts work in this recipe although hazelnuts are particularly good. Leaving the nuts too big makes slicing the cake difficult later on. However, you still want to be able to see them in the finished product | This cake keeps well in an airtight tin or box but if it does start to dry out, a bit of butter brings it back to life.

biscoff truffles ingredients.

220g Lotus biscuits (add more if needed) 50g condensed milk 20g Lotus spread

method.

Line tray with parchment paper

To decorate; 150g white chocolate 40g Lotus spread Lotus biscuits crumbs

Crush the Lotus biscuits. You can do this by using a rolling pin or by blitzing them in a food processor. Make sure the crumbs are nice and fine.

Add the crushed biscuits to a bowl and add the biscoff spread.

Roll the mixture into equal sized balls (size totally up to you, they normally make 8/10)

Put the balls onto a baking sheet and leave them to chill in the fridge for an hour.

Melt 100g white chocolate in a microwave safe bowl and mix with the Lotus spread. Roll the truffles in the mix and put them back onto the baking sheet.

Melt the remaining white chocolate and drizzle over the truffles. Then add some of the biscuit crumbs on the top of each truffle.

Put the truffles back into the fridge for a further hour to set.

makes 10 fridge mins prep time mins cook time https://www.justgiving.com/campaign/AberdeenNorthFoodbank

serves 12 fridge & oven 5 mins prep time 15 mins cook time

very oaty flapjacks ingredients.

350g porridge oats 220g butter 180ml condensed milk

4tbsp golden syrup 100g dark brown sugar 150g milk chocolate

method.

Preheat the oven at 180C. Mix the butter and brown sugar together. Add condensed milk and golden syrup and mix thoroughly with a wooden spoon. Add the porridge oats and pour the mixture in a 4-inch-deep baking tray.

Put the tray in the oven for 13-15 mins. Remove from oven and allow to cool for 30 mins.

In the meantime, melt the milk chocolate. Pour the melted chocolate over the cooled flapjack. Put the flapjack in the fridge for at least 3 hours. Slice and serve

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double cooked french fries ingredients.

1kg potatoes butter neutral oil

method.

Salt & Pepper herb mix

Wash or peel the potatoes and slice into ½ inch batons.

In a large bowl, toss the potatoes with neutral oil, salt, pepper, paprika and herbs to taste until thoroughly coated.

Arrange on a foil-lined baking sheet and bake at 180°C until tender but not falling apart.

In a large frying pan, melt the butter over medium-low heat.

Fry the potatoes in batches until each side is crisp and deep golden brown, taking care not to burn the butter.

Serve with decadent scrambled eggs or a steak. mins time mins time

The seasoning can be modified to suit your tastes. Replace the paprika and herbs with Ras El Hanout for a Moroccan flair or even Tikka Masala powder for an Indian palate | Using multiple smaller pans is often easier and enables you to cook large batches at a time. Add or remove as much butter as needed: the potatoes should almost be shallow frying in butter | To avoid burning the butter, add a splash of neutral oil to the pan and keep the pan on a low heat | Taste the potatoes as they come out of the pan and season again with salt if necessary. With the baking and frying, they are able to take a lot of seasoning.

serves 12 oven mins time mins time

cheesey scones ingredients.

8oz self-raising flour

Pinch of salt

1tsp baking powder

4oz grated mature cheddar cheese

method.

Put flour, salt and margarine, mustard, baking powder into a bowl and rub until it resembles breadcrumbs.

Add cheese and milk.

Roll and cut into rounds.

Bake for 10 mins at 190°C.

1 ½oz margarine

1tsp dry mustard ¼ pint milk

aubergine caviar ingredients.

2 aubergines

2 garlic cloves

2 sprigs of thyme

1tbsp crème fraiche

method.

30ml olive oil

Salt & Pepper

Zest of ½ lemon (optional)

Cut the aubergines lengthways and score the flesh in a crosshatch (about ¼ inch deep).

Season the cut sides generously with salt and pepper then rub the flesh with a clove of garlic cut in half (1 clove per aubergine).

Drizzle with olive oil and sprinkle with thyme before putting the aubergines back together with the halved garlic clove left in between both halves.

Wrap tightly in tin foil place in a 200° oven for 40 mins.

Once cooked, unwrap and leave to cool for 5 mins before separating the flesh from the skins with a spoon.

Finely chop the aubergine to fully incorporate the garlic cloves and thyme, until it reaches a smooth consistency.

Place in a large pot or frying pan with a splash of oil and cook over high heat until the mixture has dried out slightly and thickened.

Season if necessary then remove from the heat and stir in a tablespoon of crème fraiche.

Optionally add the zest of half a lemon and either leave to cool overnight in the fridge or serve warm on toast or blinis. 2-4 oven mins prep time mins cook time

The mixture can be held in the fridge for a couple of days to enhance the flavours.

serves 6-8 oven 15 mins prep time 30 mins cook time

tomato and sage tart ingredients.

3 large fresh tomatoes 1 roll of puff pastry 6-12 sage leaves

method.

1½tsp English mustard 25ml olive oil

Line a silicon tart mould with puff pastry and dock the base.

Paint on a thin layer of mustard and season the base with salt and pepper.

Bake for 5 mins in a 200°C oven. Remove and let cool.

Slice the tomatoes ¼ inch thick and arrange on the pastry base. Season generously with salt and pepper and place the washed and dried sage leave on top.

Drizzle with olive oil and bake until the pastry is cooked and golden brown around the edges.

Cool on a wire rack and serve at room temperature.

Heirloom tomatoes work best for this recipe. Using an assortment of different varieties produces different textures and flavours | To present, drizzle with aged balsamic and fresh basil and sage leaves | Roasted pine nuts and mozzarella are a great accompaniment.

Donate: https://www.justgiving.com/campaign/AberdeenNorthFoodbank

5 mins prep time makes mins time

homemade ricotta ingredients.

2l fresh whole milk 300ml double cream

method.

50ml lemon Juice 8g salt

In a heavy bottom pot or Dutch oven, combine the best quality whole milk you can find with the double cream and salt.

Cook over medium heat, stirring frequently until the mixture reaches 90°C.

Turn off the heat and pour in the lemon juice.

Stir well for 5 secs until well dispersed, then let the mixture sit until curds start to form.

After 15-20 mins, transfer the mixture into a sieve lined with cheesecloth.

Let the ricotta drain until the desired consistency is reached, anywhere between 20 and 50 mins.

Lift the drained ricotta out of the sieve and transfer to a bowl.

Place in the fridge to chill before serving.

notes.

A frying pan splash guard over a rimmed baking sheet or wide pot is a great way to initially drain the ricotta before transferring to the cloth-lined sieve | Homemade ricotta is excellent when paired with tomatoes and olive oil | Use it to enrich lasagnes or use as an accompaniment to pasta dishes | Alternatively, spread generously on fresh bread and enjoy with salt and pepper!

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cheese and jam sandwich

ingredients. method.

2 slices of bread

1tsp butter

1tbsp jam

30g grated cheese

Spread butter on both sides of the bread. Then put jam on one side. Cover with grated cheese. Press both sides together and enjoy.

“backpacker” cheese toastie ingredients.

2 slices of bread

method.

4 slices of cheese

2 tbsp butter

Butter two slices of bread and arrange slices of your favourite cheese on top of one slice. Close the sandwich and press down on it with your hands or the bottom of a heavy pot.

Melt 1 tablespoon of butter in a pan over medium heat.

Gently fry the sandwich on one side until golden brown and crispy, then flip and fry the other side until done. Enjoy for breakfast or as a quick and easy snack!

Donate: https://www.justgiving.com/campaign/AberdeenNorthFoodbank

sweet chilli philli dip basic guac dip roasted pepper dip ingredients. ingredients. ingredients. method. method. method.

1 tub soft cheese sweet chilli sauce avocados lime juice tomato red peppers white onion oil

Combine both ingredients well. Serve with Carrot/Cucumber sticks, crisps, etc.

Roast the peppers (deseeded & quartered) and the onion in a medium to hot oven until soft.

Blitz in a blender with around 2 tbsps of olive oil Season to taste

Smash three avocados, add two tablespoons of lemon or lime juice, and combine with one chopped tomato.

We’d appreciate any donations to go to Aberdeen North Foodbank. You can donate to their JustGiving page by scanning the QR code below.

Aberdeen North Foodbank believe that non one in their community should have to face going hungry. That’s why they provide three days’ nutritionally balanced emergency food and support to local people who are referred to them in crisis. They are part of a nationwide network of foodbanks, supported by The Trussell Trust, working to combat poverty and hunger across the UK.

“The foodbank was there when we really needed it, it was an absolute lifeline.”