Ingredients:

4 wholewheat tortillas
3 tbsp olive oil
800 g canned chopped tomatoes, drained
85 g low-fat mozzarella, coarsely grated
30 g pecorino cheese, shaved with a vegetable peeler
60 g kalamata olives, pitted and halved lengthways
¼ tsp dried red chilli flakes
2 tsp balsamic vinegar
230 g rocket, thick stems removed, washed and well dried
100 g fresh basil leaves, torn in pieces 

Method:

1. Preheat oven to 230C with the racks in the upper and lower thirds. Arrange the tortillas on two rimmed baking sheets and brush the tops with 1 tablespoon of the olive oil and then divide the tomatoes, cheeses, olives and red-pepper flakes between them.
2. Bake for 13-15 minutes until the crusts are crisp and edges are browned, rotating sheets from top to bottom and front to back halfway through.
3. Meanwhile, in a medium bowl, whisk together the remaining 2 teaspoons of oil and the balsamic vinegar and season with salt and pepper to taste.
4. When the pizzas are finished baking, toss the rocket with the vinaigrette. Top the pizzas with the basil leaves, slice and serve with the salad.

Victoria sponge cake

Ingredients:

Sponge

175 g unsalted butter
175 g caster sugar
3 eggs, beaten
175 g self-raising flour

Filling

3 tbsp strawberry jam
500 ml double cream

Method:

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.

Battenberg cake

Ingredients:

175 g unsalted butter, softened
175 g caster sugar
3 free range eggs, lightly beaten
175 g self-raising flour
2 tbsp milk
red food colouring
150 g apricots, glaze
2 tbsp icing sugar
350 g readymade marzipan

Method:

1. Grease a 20 x 15cm Battenberg cake tin with butter, or if using an oblong tin, line with parchment paper. Use enough to cover the base and sides. Cut another piece of baking parchment as long as the tin. Fold the paper in half along its length – so it's just over the height of the tin. This last bit of paper will keep the two colours of sponge separate as they bake.
2. Heat the oven to 180C/160 C fan/gas 4.
3. Beat the butter and sugar together until light and fluffy – this should take about 10 minutes. You could use an electric mixer for this. Gradually beat in the eggs, - if the mixture looks like curdling add a tablespoon of flour.
4. Fold in the remaining flour along with enough milk to give a soft dropping consistency.
5. Divide half the cake mixture between 2 sections of the battenburg tin. If you are using a normal tin, spoon half the mixture into one half of the tin – along its length. Then put the long strip of baking parchment in the middle of the tin.
6. Tinge the remaining cake mixture pink with food colouring and spoon into the remaining two sections of the battenberg tin, or add it to the other half of the tin. Bake for about 15-20 minutes, until firm to the touch.
7. Leave to cool for 5 minutes before turning out onto a wire rack. It’s a good idea to bake this cake the day before assembling as it firms up and is easier to handle.
8. Trim both halves of cake so they are the same size. Cut each piece in half down their length so you have 2 long strips of each colour.
9. Warm the apricot glaze. Lay a strip of pink cake on a board and brush the top and sides with the glaze; put a plain strip alongside it and brush with more glaze in the same way. Finish with the other two strips on top, so you have a coloured checkerboard affect.
10. Brush the entire cake with the glaze. Roll the marzipan on a surface dusted with icing sugar to a 20cm x 30 cm rectangle. Put the cake at one end of the oblong and encase with the marzipan. Serve sliced with the marzipan seam facing downwards.

Cornish pasty wraps

Ingredients:

4 tortillas, wraps
1 tbsp olive oil
1 onion, chopped
225 g minced beef
2 tbsp sun-dried tomato purée
2 medium potatoes, peeled and finely diced
2 medium carrots, peeled and finely diced
2 tbsp fresh thyme, leaves
100 ml passata
85 g frozen peas
1 egg, beaten

Method:

1. Heat the oil in a pan and cook onion over a medium heat for 5 minutes until softened. Turn up the heat, stir in beef and cook for 5 minutes until browned.
2. Stir in the tomato puree, potato, carrot, thyme, passata and 100ml water. Bring to the boil, cover and simmer for 8-10 minutes. Stir in the peas and cook for a further 2 minutes. Season to taste.
3. Pre-heat oven to 200C/Gas 6. Line 2 baking trays with parchment paper.
4. Take the wraps and place 2 on each tray. Divide the beef mixture between each, spooning on to each half, leaving a 1/2 cm border around edges.
5. Brush the edges well with beaten egg, fold over the wrap and press down firmly to seal the edges. Brush outside edges with more beaten egg and press down well. Brush all over with more beaten egg.
6. Place in the oven and bake for 8-10 minutes until golden. Serve with tomato chutney or ketchup on the side

Chocolate risotto

Ingredients:

For the risotto:

875 ml whole milk
60 g caster sugar
165 g risotto rice
60 g dark chocolate, about 70% cocoa solids, cut into small pieces
1 tsp vanilla paste
single cream, to serve, optional

For the boozy cherries:

650 g cherries 
60 g caster sugar  
3 tbsp kirsch 
2 tsp cornflour

Method:

1. For the risotto: Preheat the oven to 150C/130C/gas 2. Put the milk, sugar and rice into an ovenproof casserole dish. Bring the milk almost to the boil, stirring occasionally with a wooden spoon. Add the chocolate and keep stirring until it melts.
2. Stir in the vanilla, cover with a lid and transfer to the oven. Bake for 40–45 minutes, stirring occasionally, until the rice is tender. Stir any skin that forms on the surface into the rice and leave it to rest, covered, for 5 minutes before serving.
3. For the boozy cherries: Meanwhile, put the cherries, sugar and 2 tablespoons of water in a saucepan and bring to a simmer, stirring until the sugar dissolves.
4. Mix together the kirsch and cornflour and gradually stir the mixture into the cherries. Simmer for another 2–3 minutes until the sauce has thickened and the cherries are tender.  
5. Serve the chocolate risotto topped with the cherries and a swirl of cream, if you like. 

Tips and suggestions :

• A sweet risotto may sound unusual, but the short-grain arborio is equally happy used in a rice pudding as it is in a savoury risotto. 
• Any spare boozy cherries can be transferred to a sterilized jar and covered with a lid. They will keep for 1 week stored in the fridge.  

Warm chicken salad

Ingredients:

4 tbsp olive oil, plus extra for brushing
2 red peppers, halved lengthways
300 g cherry tomatoes, halved
4 garlic cloves, thinly sliced
250 g fine green beans, ends trimmed, halved lengthways
1 tbsp lemon juice
1 tbsp oregano, chopped
5 tinned anchovies, drained, chopped
4 boneless, skinless chicken breasts

Method:

1. Preheat the oven to 200C/180C fan/gas 6. Lightly oil a baking sheet and lay the peppers on it, cut-side down. Rub a little of the oil over the pepper skins. Roast them for 35-40 minutes or until the skin is blackened and charred. Tip the peppers into a bowl with any juices and immediately cover with plastic film. This will create steam and make the peppers easier to peel. Set aside to cool.

2. Meanwhile lay the tomatoes on the baking sheet, scatter over the garlic and drizzle over 1 tablespoon of the oil and toss together to coat. Season with salt and pepper. Roast for 6-8 minutes until the tomatoes are starting to soften and burst but still holding their shape. Cook the beans in boiling water for 6-8 minutes until cooked but still bright green, then drain.

3. When the peppers have cooled enough to handle, peel off the skin and rip or slice the flesh into strips, removing the stems, cores and seeds as you go. Reserve the juices in the bowl and mix with the remaining 3 tablespoons of the oil, the lemon juice and oregano and any juices from the roasted tomatoes. Season with salt and pepper. Lay the beans on each serving plate then casually scatter over the pepper strips, tomatoes and garlic and anchovies.

4. Heat a griddle pan. Brush the chicken all over with a little extra oil and season with a little salt and plenty of pepper. Place the chicken on the hot griddle pan, skinned side down, and cook for 10 minutes, turning half way through. Serve on top of the salad.  

Banoffee cupcakes

Ingredients:

For the cupcakes

250 g unsalted butter, soft 250 g caster sugar
4 eggs
1 ripe banana, mashed to pulp
250 g self-raising flour
 

For the frosting

250 g unsalted butter, soft
550 g icing sugar
9 tsp caramel, plus extra to decorate

For the caramel

300 g caster sugar
80 ml water
350 ml double cream
½ tsp vanilla extract 

Method:

1. For the cupcakes: heat the oven to 170C/150C fan/gas 3. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.

2. Add the mashed banana and blend well. Add the flour and mix to combine. Spoon into cupcake cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. For the caramel: combine all the ingredients in a pan over a medium heat, stirring constantly until thickened. Be careful not to let the syrup burn. Cool thoroughly.

4. For the frosting: in a bowl, combine the butter with 500g of the icing sugar and once this has mixed well and become fluffy, then add the caramel sauce.

5. Blend for 3 minutes, then either spoon on to the cooled sponges or pipe with a nozzle and piping bag. Finish off with some banana pulp, a dried banana chip or a swirl of caramel sauce.  

Dal soup

Ingredients:

200 g red lentils
1 tsp ground turmeric
2 long red chillies, chopped
1 red onion, chopped
1 tomato, chopped
2 garlic cloves, choped
5cm ginger, peeled and chopped
1 tsp cumin seeds
50 g ghee
1 sprig curry leaves, picked
1 tsp black mustard seeds

Method:

1. Place the lentils, turmeric, chilli, onion, tomato and 1½ litres of water into a saucepan. Bring to the boil then reduce to a simmer and cook for 15 minutes, or until the lentils are tender and beginning to break up.
2. Meanwhile, using a pestle and mortar, grind the garlic, ginger and cumin seeds into a paste.
3. Heat the ghee in a small heavy-based frying pan over a medium to low heat, add the curry leaves, mustard seeds and the spice paste and cook for 4 minutes or just until the mustard seeds begin to pop and the mixture starts to brown.
4. Pour the spice mixture into the lentils, combine well and simmer for 4 minutes. Season with salt and pepper then ladle into bowls to serve.

Corn dogs

Ingredients:

150 g fine cornmeal
75 g self-raising flour, plus 1 tbsp
2 tsp caster sugar
1 baking powder
1 tsp hot chilli powder
1/2 tsp fine sea salt
1 large egg, beaten
250 ml buttermilk
1 tbsp whole or semi-skimmed milk
10 frankfurter, drained well if canned
Roughly 600 ml sunflower or corn oil, for frying
Mustard or ketchup, to serve 

Method:

1. Put the cornmeal in a large bowl and stir in 75g self raising flour, the sugar, baking powder, chilli powder and salt. Make a well in the centre and add the beaten egg and buttermilk. Beat well with a wooden spoon until smooth and thick. Stir in the milk until evenly mixed. The batter should have a smooth, dropping consistency. Pour into a large, shallow rectangle dish – a lasagne dish is ideal.

2. Poke a wooden skewer up inside each frankfurter almost all the way through to the end. Using sharp scissors, carefully snip off the skewer 6cm from the bottom of the frankfurter. Put the frankfurters on a plate and dust with 1 tablespoon of self raising flour to lightly coat – this will help the batter stick.

3. Heat the oil in a large non-stick frying pan or sauté pan over a medium-high heat to 180C. The oil should rise roughly 2cm in the pan – no deeper. Use a cooking thermometer to gauge the temperature at all times. Do not allow the oil to overheat. Do not leave hot oil unattended.

4. Take one frankfurter at a time and holding the skewer end, roll in the cornmeal batter until thickly and evenly coated. Keep twisting the skewer as you lift the frankfurter from the batter to help keep the coating smooth. Taking great care, gently lower into the hot oil.

5. Fry for 6-8 seconds then turn in the oil with metal tongs and cook for a further 2 minutes, turning after about a minute. As soon as one corn dog is frying, prepare a second in exactly the same way. You should be able to cook 3-4 corn dogs at the same time in a wide-based pan.

6. The corn dogs are ready when the batter is puffed up, deep golden brown and crisp. Lift out and drain on kitchen paper before serving with mustard or ketchup.

Passion fruit whoopie pies

Ingredients:

For the cakes

140 g granulated sugar
85 g butter, softened
1 tsp vanilla essence
2 eggs
150 ml milk
150 ml buttermilk
280 g self-raising flour
2 tsp baking powder

For the filling

200 g cream cheese
1 vanilla pod
3 passion fruit, seeds removed
icing sugar, for dusting

Method:

1. For the cakes: preheat the oven 180C/160C fan/gas 4. Cream together the sugar and the butter. Add the vanilla, eggs, milk and buttermilk. Fold in the flour, baking powder and ½ teaspoon salt.
2. Divide between the greased whoopie tins (or Yorkshire pudding tins) and bake for 10 minutes.
3. For the filling: whisk together the cream cheese and the seeds of the vanilla pod and fold in the passion fruit.
4. When the cakes are cool enough to handle, take them off the tray and sandwich together with the cream cheese filling.
5. Dust lightly with some icing sugar and serve.  

French-style chicken with peas & bacon

Ingredients:

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

Method:

1. In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
2. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
3. Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Mexican beef chilli

Ingredients:

up to 6 tbsp sunflower oil
4kg stewing beef
4 white onions, sliced
4 tbsp chipotle paste
8 garlic cloves, crushed
50g ginger, grated
1 tbsp ground cumin
2 tsp ground cinnamon
1 tbsp plain flour
2l beef stock
3 x 400g cans chopped tomatoes
1 tbsp dried oregano
5 x 400g cans pinto or kidney beans, drained

Method:

1. Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
2. Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.
3. Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

Old Fashioned Onion Rings

Ingredients:

Original recipe makes 3 serving 

1 large onion, cut into 1/4-inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Method:

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Mexican Ceviche

Ingredients:

4 pounds shrimp

1 pound scallop

6 large limes, juiced

1 large lemon, juiced

1 small white onion, chopped

1 cucumber, peeled and chopped

1 large tomato, coarsely chopped

1 jalapeno pepper, chopped

1 serrano pepper, chopped 

1 bunch cilantro

1 tablespoon olive oil

1 tablespoon kosher salt

ground black pepper to taste

Method:

In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. 

Chocolate Trifle

 

Ingredients:

1 (19.8 ounce) package brownie mix  

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Method: 

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Apple Crisp

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar  
1 tablespoon all-purpose flour  
1 teaspoon ground cinnamon  
1/2 cup water

1 cup quick-cooking oats 

1 cup all-purpose flour  

1 cup packed brown sugar  

1/4 teaspoon baking powder  

1/4 teaspoon baking soda  

1/2 cup butter, melted

Method:

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Fruity Teacake

Ingredients:

300g mixture dried berries and cherries

225ml hot tea
juice 1 orange (about 75ml/2½fl oz) plus zest
50g butter
100g light brown sugar
1 egg
225g self-raising flour
4 tbsp demerara sugar

Method:

1. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
3. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

Vegetarian Club

Ingredients:

3 slices granary bread

1 large handful watercress
1 carrot, peeled and coarsely grated
small squeeze lemon juice
1 tbsp olive oil
2 dessertspoons reduced-fat houmous
2 tomatoes, thickly sliced

 

Method:

Toast the bread. meanwhile mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the houmous over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, houmous side down, then press down and eat as is or cut the sandwich into quarters.

Maple Syrup Cake

Ingredients:

225g butter, softened

225g light muscovado sugar
grated zest of 1 orange
4 eggs
100ml maple syrup
350g self-raising flour
2 tsp baking powder
½ tsp ground ginger
50g pecans, chopped

For the filling and the topping:

450ml double cream
2 tbsp maple syrup
zest of 1 orange, shredded

Method:

1. You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
2. Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
3. Whip the cream until it just holds its shape and then fold in the maple syrup.
4. Split the cake horizontally intothree and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.

Italian Stuffed Chicken

Ingredients:

2 tbsp chopped olives or sundried tomatoes - whatever you've got

1 garlic clove, crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 plump boneless, skinless chicken breasts
4 ripe tomatoes, sliced
olive oil, for drizzling

Method:

1. Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
2. Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
3. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Chicken & Chorizo rice pot

Ingredients:

1 tbsp oil

8 chicken pieces or 1 whole chicken, jointed
1 large onion, chopped
1 red pepper, deseeded and chopped into large chunks
3 garlic cloves, crushed
225g chorizo, skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaf, chopped
150ml white wine
850ml chicken stock
400g long grain rice
2 tbsp chopped parsley

Method:

1. Heat the oil in a large flameproof casserole dish and brown the chickenpieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
2. Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
3. Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

American-style pineapple & banana pancakes

Ingredients:

100g/4oz fresh or drained canned pineapple
1 banana, sliced
100g self-raising flour
1 tsp baking powder
1 tsp cinnamon
3 tbsp light muscovado sugar
1 egg
100ml milk
sunflower oil, for frying
Greek yogurt and maple syrup, to serve

Method:

1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

Mexican veggie wraps

Ingredients:

½ butternut squash, peeled and cut into large wedges
1 red chilli, deseeded and chopped
1 tbsp Cajun seasoning mix
1 tbsp oil
400g can refried beans
2 tomatoes, chopped
4 tbsp yogurt
zest and juice 1 lime
50g bag rocket
8 flour tortillas

Method:

1. Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
2. Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.

Lamb burgers with tzatziki

Ingredients:

25g bulghar wheat
500g extra-lean lamb mince
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 garlic clove, very finely crushed (optional)
oil, for brushing
large burger buns, sliced tomato and red onion, to serve

For the tzatziki:

5cm piece cucumber, deseeded and coarsely grated
200g pot thick Greek yogurt
2 tbsp chopped mint, plus a handful of leaves to serve

Method:

1. Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
2. To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
3. Work the bulghar into the lamb withthe spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.