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.

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.  

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.  

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.

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.

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.

Chicken Noodle Soup

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Directions:

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

Sweet Restaurant Slaw

Ingredients:  

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Method:

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

 

Lemon Garlic Tilapia

Ingredients: 

4 tilapia fillets

3 tablespoons fresh lemon juice

1 tablespoon butter, melted

1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Amazing Yorkies

Ingredients:

vegetable oil  
2 large free-range eggs 
100 g plain flour 
100 ml milk
sea salt
 freshly ground black pepper

Method:

Preheat the oven to 225°C/425°F/gas 9. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

 

American Blueberry Pancakes

Ingredients:

200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberries
sunflower oil or a little butter for cooking
golden or maple syrup

Method:

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Simple Seafood Chowder

Ingredients:

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potatoes, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

Method:

1. Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.

Sloppy Joe

Ingredients:
 ¾ pound quality lean ground beef (10% fat) or turkey

1 yellow onion, peeled and diced

1 green bell pepper, cored, seeded and diced

¾ cup tomato puree

2 tablespoons cider vinegar

1½ tbs light brown sugar

1 tablespoon honey

2 teaspoons Dijon mustard

½ teaspoon chilli powder

½ can kidney beans, drained and rinsed

freshly ground pepper, to taste

4 whole wheat hamburger buns or whole wheat wraps

1 cup shredded lettuce

Method:

Sloppy Joe is an all-American classic, and here's one you can easily make yourself at home. It won't take you long and you'll know exactly what's in it.

Put a large sauté pan over a medium heat and crumble in the beef or turkey. Fry until the meat starts to brown then add the bell pepper and onion. Continue cooking, stirring occasionally, until the veggies start to soften – this should take around 5 to 10 minutes.

Peanut Butter Cheesecake

Ingredients:

For the base

50g butter
175g pack peanut cookies

For the filling

5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk

To decorate

270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method:

1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

New York Cheesecake

Ingredients:

For the crust

85g butter melted, plus extra for tin
140g digestive biscuits, made into fine crumbs
1 tbsp sugar, granulated or golden caster

For the cheesecake filling

3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream

For the soured cream topping

142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

Method:

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

Pumpkin Pie

Ingredients:

750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Method:

1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

Mulled wine sorbet

Ingredients:

2 ice cube trays frozen mulled wine

2 tablespoons natural yoghurt or crème fraîche

Method:

When it comes to mulled wine, I have a simple rule: always make more than you think you'll need. Whenever I go to a party it always seems to run out. If you're worried about wasting any leftovers, don't be. You can pour it into ice cube trays and it will keep for months if you freeze it. Then, whenever anyone says, “Oh I feel like dessert' you can just pop some cubes out and make this lovely little sorbet for a totally unexpected treat.

There are only two things you need to remember when making your mulled wine into sorbet: firstly, you have to cook off all the alcohol if you want the wine to freeze. And secondly, it's important to give the mulled wine plenty of time to freeze, as the cubes need to be very hard for this sorbet.

Bring your mulled wine to the boil, and keep it on a rolling boil for around 5 to 6 minutes so the mixture becomes syrupy and the alcohol burns off. Let it cool completely then pour it into ice-cube trays and pop these in the freezer until you need them.