10 digestive biscuits
75g melted butter
500g mascarpone cheese
150g caster sugar
2 unwaxed lemons
200g mixed berry fruit
1)grease a 9 inch springform cake tin with some of the melted butter and line with grease proof paper
2)pop the biscuits in a large bowl and crush until they are crumbs
2)add the melted butter to the crumbs and mix very well until combined
3)add the crumbly mixture to the tin and press down with a spoon until firm, smooth and level
4)pop in the fridge to chill while you make the cheesecake topping
5)put the mascarpone cheese, caster sugar and the zest and juice of the lemons into a large bowl and mix gently until combined
6)spread the cheesy mixture on top of the cheesecake base and smooth with a knife or palette knife if you have one. Make sure the top is smooth and pop in the fridge to chill for at least 2 hours
7)when ready to serve, remove from the fridge and rub a warm cloth around the edge of the tin to help remove the cake from the tin
8)place on a serving plate and top with the fruit
✔️Top tip: use frozen fruit if fresh fruit not in season. Make sure fully defrosted and drain off any excess juice.
These don't look the prettiest, but if you love the chocolate and orange combo, you'll love these. The trex makes them so soft and the orange juice gives them a nice gooey texture.
Makes 12 small cupcakes or 8 large muffin size cakes
120g/4oz plain flour
140g/5oz caster sugar
1 tsp baking power
40g/1½oz Trex
50g/2oz dark chocolate melted and cooled slightly
1 egg
125ml/4fl oz milk
Juice of 1 orange
3 tbsp granulated sugar
1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
2. Mix the flour, caster sugar and baking powder together in a food processor. Add the trex and pulse until combined.
3. Whisk the melted chocolate, egg and milk together in a jug.
4. Stir the chocolate mixture into the flour mixture until just combined.
5. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
6. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
✔️Top tip: you can swap the trex for unsalted butter if you don't have any in the fridge
Makes a gorgeous change from a beef lasagne and no need to mess about making a cheese sauce. Easy peasy.
Serves 3
1 Tbsp olive oil
1 onion
3 carrots
1 clove garlic
2 chicken breasts
2 tsp chilli oil (optional)
400 ml tin of chopped tomatoes
2 tsp dried mixed herbs
1 tsp tomato purée
200 ml chicken stock
100 g cream cheese
2 handfuls of fresh spinach, stalks removed
Lasagne sheets
1)Heat oil in a large pan. Roughly chop the onion and carrots and add to the pan, crush the garlic and add this also. Cook for 3-5 mins until the onions and carrots have softened.
2)Chop the chicken into small cubes and add to the pan, fry until the chicken has browned all over.
3)Add the chilli oil (if using), stir well and add the chopped tomatoes, tomato purée, stock and herbs, stir well and bring to the boil. Turn down the heat and simmer gently for 20 mins.
4)Add the cream cheese and mix until melted fully into the sauce. Add the spinach and stir until wilted.
5)Cover the bottom of an ovenproof dish with lasagne sheets and top with 1/2 of sauce. Top with more lasagne sheets and then the remaining sauce.
6)Top with sliced mozzarella and pop in the oven for 30 min until the sauce is bubbling and the cheese has melted.
✔️Top tip: swap the spinach for peppers or mushrooms for a different twist. For a veggie option use butternut squash instead of chicken 👍
Serves 4
🔸250g dried tagliatelle
🔸1oz butter
🔸2 cloves of garlic crushed
🔸1 red chilli finely chopped
🔸3 tbsp wine
🔸250g cooked, peeled prawns
🔸2 tbsp grated Parmesan
🔸2 handfuls of chopped spinach
🔸2 tsp mixed herbs
🔸Sprinkling of salt and pepper
1)Bring a large pan of water to the boil and add the pasta. Reduce to a simmer and cook following the packet instructions- usually about 10 mins
2)Whilst this is cooking, gently melt the butter in a pan. Add the garlic, chilli, wine, Parmesan,salt and pepper, bring to the boil and simmer for 5 mins stirring regularly
3)Then add the prawns and spinach and mixed herbs and stir in to wilt the spinach and warm through the prawns, approx 3 mins
4)Drain the pasta and divide into bowls then top with the prawn sauce
5)Top with a sprinkle of grated Parmesan
✔️Top tip: for a vegetarian alternative, replace the prawns with mixed vegetables such as peas, carrots and broccoli. Cook the vegetables separately and when cooked add to the sauce.
This is so easy to prepare and good to make ahead and freeze. The apricots and sweet chilli sauce give it a lovely sweet and sour flavour.
Serves 3
Ingredients
1 tbsp olive oil
3 chicken breasts cut into small pieces
1 chopped onion
1 clove garlic chopped
1 tsp chopped fresh ginger
1 tbsp tomato purée
2 tbsp sweet chilli sauce
1 tbsp fresh thyme chopped
1 can 400 ml chopped tomatoes
10 dried apricots cut in half
200 ml chicken stock
1. Heat oil in a large frying pan or saucepan and brown chicken pieces for 2-3 minutes until lightly browned. Set chicken aside.
2. Drizzle a little more oil into the same pan and fry onion, chopped and garlic until soft, about 3-4 minutes.
3. Add back the chicken, along with the tomato purée, sweet chilli sauce, thyme, chopped tomatoes, apricots, and stock.
4. Stir together and cover with a lid.
5. Simmer on medium heat for 15-20 minutes until the chicken is cooked through. Serve hot with rice or couscous.
2oz trex or butter (plus extra for greasing dish)
1 egg, beatened
1/2 tsp baking powder
4oz Plain flour
2oz brown sugar
1 ripe banana mashed
1 tbsp caster sugar
3 apples
6 plums, stones removed and quartered
1)peel, core and chop the apples and pop in a small pan. Cover with water and sprinkle over 1 tbsp of caster sugar. Bring to the boil and turn down and simmer for no more than. 5 mins. Remove from the heat, drain and put to one side.
2)cream together the trex and brown sugar then add the beaten egg and mix in well
3)sift in the flour and baking powder and fold in well
4)stir in the mashed banana
5)grease an ovenproof dish and spoon in the apple and mix in the plums
6)top with the banana sponge mix and pop in a preheated oven at 180 degrees and cook for 30 mins until sponge is golden. Test to see if cooked with a skewer and if it comes out dry it's done!
✔️Top tip: if you don't like banana leave this out of the sponge mix but add 1/2 tsp of vanilla extract
Makes 8 large cookies
INGREDIENTS
125g unsalted butter, softened
100g light-brown sugar
50g caster sugar
Grated rind of an orange
1 tbsp orange juice
3 egg yolks
160g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
100g chocolate chips
1)Line a large baking tray or baking tin with baking paper and heat oven to 180c
2)Beat the butter and sugars in the bowl with an electric mixer until combined but not too creamy.
3)Add the grated orange, orange juice and egg yolks, and mix well.
4)Put the flour, salt and bicarbonate of soda in another bowl and mix together well.
5)Add to the butter mixture along with the chocolate chips, and mix until combined.
6)Scoop individual portions of cookie dough on to the lined baking tray and pat each portion into a little ball.
7)Arrange the cookies on the baking tray leaving enough space between them so they have room to expand during bake as they will almost double in size
7)Bake for 18 minutes, until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before serving.
✔️Top tip: These cookies will keep for up to five days in an airtight container.
