Makes 12

Source: delicious. April 2005

Ingredients:

• 100g butter, cubed
• 1 tbsp cocoa powder
• 50g milk chocolate buttons
• 75g golden syrup
• 4 Shredded Wheat
• 36 mini chocolate eggs

Directions:

1. Put the butter into a medium bowl, then add the cocoa powder, chocolate buttons and golden syrup. Microwave on high for 1 minute 30 seconds, or until melted, then stir to mix everything together.

2. Hold 1 Shredded Wheat over the bowl and squeeze in your hand to crumble it in. Repeat with the other 3 Shredded Wheat. Stir to mix evenly.

3. Line the a 12-bun patty tin with paper cake cases and put a generous tablespoonful of mixture into each of the paper cases. Press the centre of each nest with your fingers to make a slight dip, then arrange 3 mini chocolate eggs in each of the dips. Chill for 30 minutes before eating.

Makes 10

Source: delicious. April 2005

Ingredients:

• 1 x basic lemon biscuit dough recipe
• 250g fondant icing sugar
• 80g Smarties

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Roll out half the chilled lemon biscuit dough between 2 sheets of baking paper to 5mm thickness, then peel off the top sheet of baking paper.

3. Take a 7.5cm round fluted metal cutter and stamp 5 shapes into the dough, then carefully lift away the dough around the shapes, leaving the 5 cookies still on the baking paper. Carefully lift the baking paper onto a firm baking sheet.

4. Re-roll the trimmings with the remaining half of dough between 2 sheets of baking paper as before, and stamp out more shapes, putting the biscuits on a second baking sheet. Bake the biscuits for 12-15 minutes, until firm and pale golden. Cool on the baking sheet for 5 minutes, then use a palette knife to transfer to a wire rack and cool completely.
5. Rest a sieve over a bowl, add some of the fondant icing sugar and use a spoon to press it through the sieve. Continue until all of the icing is sieved. Add 2 tablespoons of cold water and stir until the icing is smooth. Spoon the icing over each biscuit to cover, then press 8 Smarties onto the top of each to decorate. Allow the icing to set before eating.

Makes enough dough for 10-12 biscuits

Source: delicious. April 2005

Ingredients:

• 100g butter
• 100g golden caster sugar
• 1 lemon
• 175g plain flour
• 1 large egg yolk

Directions:

1. Cut the butter into 4-5 pieces and put into a food processor with the sugar. Finely grate the zest of 1/2 lemon and add to the processor. Blend for a few seconds. Cut the lemon in half and squeeze out some juice, then carefully measure out 1 teaspoon of juice and add to the processor with the flour and egg yolk.

2. Blend again until the mixture forms a ball. Turn onto a large sheet of baking paper and knead the dough lightly for a couple of minutes until smooth. Wrap in cling film and chill in the fridge for 30 minutes.

Makes 12

Source: delicious. April 2005

Ingredients:

• 625g strong white flour
• 45g chilled butter
• 45g golden caster sugar, plus 2 tbsp
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp grated nutmeg
• 1.5 tsp fast-action dried yeast
• 1 egg
• 275ml milk, plus 4 tbsp
• 100g raisins
• 25g chopped mixed peel
• oil, for greasing

Directions:

1. Sift 500g flour into a large glass or ceramic bowl. Cut up the butter and rub in with your fingertips until it resembles breadcrumbs. Stir in 45g caster sugar, salt, cinnamon, allspice, nutmeg and yeast. Beat the egg in another bowl, then mix it into the dry ingredients with 275ml milk, until you have a soft, pliable dough.

2. Tip the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Gradually work in the raisins and peel. Return to the bowl and cover loosely with oiled cling film. Leave in a warm place for 1 hour, until doubled in size.

3. Tip the dough onto a lightly floured surface and knead well to knock out all the air, then cut into 12 pieces. Put your lightly floured hand – slightly cupped, with fingers open – over 1 piece, then rotate your hand in a circular motion, pressing down on the dough to creat a neat ball. Repeat with the rest of the dough. Put on 2 greased trays, spaced apart. Cover with oiled cling film and leave in a warm place to rise for 30 minutes.

4. Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the remaining flour into a bowl and stir in about 125ml tap water to make a smooth wet paste. Spoon into a freezer bag, snip off the corner and pipe a cross over each bun. Bake for 15 minutes until golden.

5. Meanwhile, put the extra milk and extra sugar into a pan. Heat gently to dissolve the sugar, then boil for 2-3 minutes until syrupy. Brush the glaze over the warm buns. Transfer to a wire rack to cool. Serve split open and toasted with lots of butter.

Source: delicious. April 2005

Ingredients:

• 350g undyed smoked haddock fillet
• 2 medium organic eggs
• 4 tbsp double cream
• 25g fresh white breadcrumbs

Directions:

Preheat the oven to 180˚C/fan 160˚C/gas 4. Put the haddock into a large pan and just cover with water. Simmer for 5 minutes, until just cooked. Drain and flake the fish, discarding any skin or bones. Put the flaked fish into a small, buttered ovenproof dish. Make 2 holes in the flaked fish and break an egg into each. Spoon the cream over the fish and around the eggs. Season well and sprinkle with the breadcrumbs. Bake for 15 minutes until bubbling and golden.

Source: delicious. April 2005

Ingredients:

• 375g pack mini chicken fillets
• olive oil, for frying
• 1 garlic clove, crushed
• 1 small onion, finely sliced
• 1 punnet cherry tomatoes, halved
• zest and juice of 1 lemon
• 150g feta
• salad leaves, to serve

Directions:

1. Cut the chicken into strips. Heat a little olive oil in a large pan and stir-fry the chicken until tender. Remove and set aside. Add the garlic and onion and stir-fry for 2-3 minutes, until softened.

2. Add the cherry tomatoes and stir-fry until beginning to wilt. Add the lemon zest and juice and a good splash of olive oil. Return the chicken to the pan and toss it all together.

3. Fill each plate with salad leaves and spoon over the chicken mixture. Crumble the feta between the plates.

Source: delicious. April 2005

Ingredients:

• 200g penne pasta
• 50g walnut pieces
• 200ml low-fat crème fraîche
• 55g blue cheese, such as Roquefort or Gorgonzola, broken into chunks
• handful of fresh rocket

Directions:

Cook the pasta according to packet instructions. Meanwhile, toast the walnut pieces in a non-stick pan over a high heat for 1-2 minutes, tossing occasionally. Add the crème fraîche. When it bubbles, stir in the cheese and heat until just melted. Remove from the heat, toss with the pasta, add the rocket and season to taste.

Makes 450g loaf, about 10 slices

Source: delicious. April 2005

Ingredients:

• butter, for greasing
• 4 rashers streaky bacon
• 275g plain flour
• 1 level tbsp baking powder
• 1 tsp salt
• pinch of English mustard powder
• 50g mature Cheddar, cut into 1cm cubes
• 1 large egg
• 225ml milk, plus 1 tbsp
• 2-3 tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking paper.

2. Snip the bacon into strips and dry-fry in a pan until crips, then cool.

3. Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed. Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese if you like.

Source: delicious. April 2005

Ingredients:

• 4 gelatine leaves
• finely grated zest and juice of 3 unwaxed lemons
• 6 medium organic eggs, separated
• 300g golden caster sugar
• 425ml whipping cream

Directions:

1. Take a 24cm length of baking paper and fold in 3, then tie it around a 1-litre straight-sided soufflé dish, so that the paper extends 2-4cm above the top. Set aside.

2. Soak the gelatine leaves in plenty of cold water and set aside.

3. Meanwhile, put the lemon zest and juice, egg yolks and sugar into a large heatproof bowl. Bring a saucepan of water to the boil, then turn off the heat. Place the bowl over the pan of hot water, making sure the bottom of the bowl is not touching the water. Using an electric hand whisk, whisk the lemon mixture for about 5 minutes, until thickened and pale in colour.

4. Heat 2-3 tablespoons of water in a small pan, so it just covers the base. When hot, squeeze the excess water from the soaked gelatine, drop the leaves into the pan and immediately remove the pan from the heat. Stir until dissolved, then whisk into the thickened lemon mixture. Remove the bowl from the pan and set aside to cool completely.

5. In a clean bowl, whisk the egg whites to soft peaks. In another clean bowl, whisk the whipping cream until softly thickened. Fold the whipped cream into the lemon mixture until no traces of white are left, then fold in the egg white, again until no traces of white are left. Pour into the prepared dish and chill for at least 4 hours or until set.

6. To serve, carefully remove the string and paper collar from around the soufflé (sliding a wet knife between the paper and soufflé makes this easier).

Source: delicious. April 2005

Ingredients:

• 25g butter
• small bunch of spring onions, finely sliced
• 450g Chantenay or baby carrots, halved lengthways
• 200ml fresh vegetable stock
• 450g frozen peas
• 1 Romaine lettuce, shredded

Directions:

1. Melt the butter in a large, wide saucepan over a medium heat. Add the sliced spring onions and cook for 2-3 minutes until softened. Add the carrots and vegetable stock and stir well. Bring to the boil, then reduce the heat, cover and simmer for 4 minutes.

2. Add the peas and lettuce, return to the oil and cook for a further 4 minutes, until the carrots are tender. Season to taste and serve.

Source: delicious. April 2005

Ingredients:

• 4 tbsp olive oil
• 6 celery sticks, each stick cut into 3 or 4 lengths
• 2 onions, each cut into 8 wedges
• 2 garlic bulbs, broken into unpeeled cloves
• handful fresh parsley sprigs
• handful fresh tarragon sprigs, plus extra to serve
• 2 oven-ready chickens, each weighing about 1.5kg
• 125ml dry white wine
• 300ml fresh chicken stock, hot
• 25g butter, softened
• 25g plain flour

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Pour the oil into a large roasting tin and heat on the hob. Add the celery, onion wedges and unpeeled garlic and cook for 5-6 minutes, stirring once or twice, until slightly brown. Add the parsley and tarragon sprigs, then turn off the heat. Sit the chickens on top of the vegetables, side by side. Pour over the wine and stock, then cover the tin with foil, tucking it underneath the edge of the tin. Roast for 1 hour.

3. Uncover and increase the oven temperature to 190˚C/fan 170˚C/gas 5. Cook for a further 30 minutes, until the chickens are cooked and browned. To test they are cooked, insert a knife into the thickest part of each thigh, the juices should run clear. If not, return to the oven until cooked through.

4. Transfer the chickens to a baking tray. Remove the onion, celery and a few of the garlic cloves with a slotted spoon, and put beside the chicken. Cover with foil to keep warm.

5. Meanwhile, squeeze the garlic from the remaining cloves in the tin into the chicken juices. Put the tin on the hob and bring to a simmer. Mix the butter and flour together to make a paste, then gradually whisk into the juices, cooking until you have a thickened gravy – you may not need all the paste. Season to taste, then pass through a sieve into a gravy jug. Put the chicken and vegetables onto a serving plate and garnish with extra tarragon. Carve straight onto the plates and serve with the braised peas and carrots, and some buttered new potatoes.

Makes 12 slices

Source: delicious. April 2005

Ingredients:

• 300g self-raising flour
• 75g butter
• 185g golden caster sugar
• 3 medium eggs, separated
• 5-6 tbsp milk
• 12 tbsp strawberry jam or conserve
• 60g ground almonds
• few handfuls flaked almonds

Directions:

1. Grease and line the base and sides of a straight-sided, rectangular baking tin (about 30 × 20cm, and 5cm deep) with baking paper. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Place the flour, butter, 75g sugar, egg yolks and milk in a food processor. Whizz until it resembles breadcrumbs, adding a little more milk if the mixture looks dry. Tip the mixture into the tin and, using damp hands, press down into an even, compact layer. Spread the jam evenly over the top.

3. In a clean bowl, whisk the egg whites until they reach soft peaks. Fold in the remaining sugar and ground almonds. Spread on top of the jam (don’t worry that it’s a thin layer, it will rise in the oven) and scatter with the flaked almonds. Bake for 30 minutes, or until risen and golden. Cool in the tin, then cut into slices.

Source: delicious. April 2005

Ingredients:

• 75g unsalted butter, softened
• 6 sun-dried tomatoes, chopped
• 2 garlic cloves, crushed
• finely grated zest of 1/2 lemon
• small handful fresh parsley, finely chopped
• 1 large ciabatta loaf

Directions:

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.

3. Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.

4. Wrap the ciabatta up again in the foil to keep warm, although it’s equally delicious cold. Let everyone tear off slices.

Source: delicious. April 2005

Ingredients:

• 200g pack smoked lardons, or 6 rashers smoked bacon, roughly chopped
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 celery sticks, finely sliced
• 2 large potatoes, cut into bite-size pieces
• 1.2 litres fresh vegetable stock, hot
• 198g can sweetcorn, drained and rinsed
• 142ml carton single cream
• handful fresh parsley, chopped

Directions:

1. Heat a large non-stick saucepan over a high heat. When hot, add the lardons or bacon and cook, stirring, for 5 minutes, until golden. Remove and set aside. Add the oil to the pan, reduce the heat slightly, then add the onion and celery. Cook, stirring occasionally, for 5 minutes until softened.

2. Add the potato and stock, bring to the boil, then reduce the heat and simmer for 10 minutes, until the potato is tender but still holding its shape. Add the sweetcorn, cream and bacon and simmer for 2-3 minutes to heat through. Stir in the parsley, then season to taste.

Makes 24

Source: delicious. April 2005

Ingredients:

• 175g plain chocolate, broken up
• 50g unsalted butter, cubed
• 2 egg yolks, lightly beaten
• blue food colour paste (optional)
• 1 tbsp icing sugar, to decorate

Directions:

1. Melt the chocolate and butter in a bowl in the microwave for 2 minutes on medium, stirring halfway through.

2. Put the egg yolks into a clean bowl, then gradually whisk in the chocolate. Cover and chill for about 45 minutes, until the mixture is just set.

3. Put a teaspoonful of the mixture into the ball of your hand, then roll the chocolate into a ball, squeezing one end gently to create an egg shape. Put the truffle on a sheet of baking paper and repeat with the remaining mixture.

4. If colouring the truffles, put a small drop of food colour onto your fingertip, then rub this over a small area of a plate. Add the icing sugar and mix into the colour. Use this to coat the truffles – or just rub the truffles with plain icing sugar.

5. Cover and chill. Eat within 5 days.

Makes 12

Source: delicious. April 2005

Ingredients:

• 100g butter, softened, plus extra for greasing
• 3 eggs
• 150g light muscovado sugar
• 150g plain chocolate, broken up
• 100g self-raising flour, sifted
• 25g walnuts, coarsley chopped
• 3 tbsp coarse marmalade
• 30g white chocolate buttons

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease the base of a 20cm shallow, square cake tin and line with baking paper.

2. Using an electric hand whisk, beat the eggs and sugar well in a bowl.

3. Melt the plain chocolate and butter in a clean bowl in the microwave for 2 minutes on medium, stirring halfway through. Stir well into the egg mixture. Add the flour, nuts and marmalade and stir in. Pour the mix into the tin, spreading evenly.

4. Bake for 30-35 minutes until just set. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Discard the baking paper and cut the brownies into 12 squares.

5. Melt the white chocolate buttons in the microwave for 1-2 minutes on medium-low, stirring halfway through. Place in a small paper piping bag, snip the end and pipe daisy shapes onto baking paper. Chill in the fridge until set, then remove with a palette knife and place on top of the brownies. They will keep in an airtight box for up to 5 days.

Source: delicious. April 2005

Ingredients:

• 200g butter, plus extra for greasing
• 250ml milk
• 1 tbsp red wine vinegar
• 250g plain chocolate, broekn up, plus 100g, melted
• 15g cocoa powder, sifted
• 300g self-raising flour, sifted
• 1 tsp bicarbonate of soda, sifted
• 225g golden caster sugar
• 2 eggs
• 142ml carton double cream

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper.

2. Mix the milk and vinegar. Place 100g butter, melted chocolate, cocoa powder, flour, bicarbonate of soda, sugar and eggs in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

3. Meanwhile, make the icing. Melt the remaining chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Stir until smooth then beat in the cream. Cool slightly.

4. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

5. The cake will keep for up to 3 days in an airtight box.

Makes 12

Source: delicious. April 2005

Ingredients:

• 375g ready-rolled puff pastry
• 2 medium eggs, plus 1 egg yolk
• 90g caster sugar
• finely grated zest of 1/2 orange
• 80ml fresh orange juice
• 2 tsp fresh lemon juice
• 142ml carton double cream
• seeds from 4 cardamom pods, finely crushed
• icing sugar, to decorate

Directions:

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Open out the pastry and roll out to a 28 × 31cm rectangle. Cut out 12 squares and use to line a 12-hole muffin tray, trimming to fit. Chill for 15 minutes.

2. Place a piece of baking paper into each pastry case and fill with baking beans or rice. Bake blind for 15 minutes, remove the paper and beans or rice, then cook for a further 3-5 minutes or until crisp. Set aside in the tray to cool. Reduce the oven temperature to 150˚C/fan 130˚C/gas 2.

3. In a heatproof bowl, use an electric whisk to beat together the eggs, yolk and sugar until well combined. Add the orange zest, orange and lemon juices, then whisk in the cream and cardamom seeds. Place the bowl over a pan of simmering water and cook, stirring, for 5 minutes or until it starts to thicken. Pour the mixture into the pastry shells and bake for 10-15 minutes or until just set. Remove from the oven and allow to cool. Dust with icing sugar to serve.

Source: delicious. April 2005

Ingredients:

• 1 tbsp extra-virgin olive oil
• 200g ricotta, sliced or crumbled
• 1/2 tsp coarsely ground mixed white, black and pink peppercorns
• 3 large eggs
• few fresh thyme sprigs, to garnish (optional)

Directions:

1. Heat the oil in a 20cm non-stick frying pan over a medium heat. Add the ricotta and sprinkle with the ground peppercorns. Cook for 2 minutes without stirring, to heat.

2. Preheat the grill to high.

3. Whisk the eggs lightly with a dash of cold water and a couple of pinches of salt in a large bowl. Pour in and around the ricotta. Reduce the heat to low and cook for 4-5 minutes until the omelette is almost cooked. Flash the omelette under the hot grill for 1-2 minutes to cook the top.

4. Serve garnished with thyme, if using, a green salad and crusty bread.

Makes 6

Source: delicious. April 2005

Ingredients:

• 2 tsp olive oil, plus extra for greasing
• 1/2 small onion, finely diced
• 3 slices white bread, crusts removed
• 50g good-quality ham slices, chopped
• 5-6 fresh basil leaves, chopped, plus small whole leaves to garnish
• 3 cherry tomatoes, halved
• 6 small eggs

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Heat the oil in a small frying pan, add the onion and cook, stirring occasionally, for 3-4 minutes until softened. Set aside.

2. Roll the bread slices with a rolling pin to flatten, then cut in half diagonally to make 6 triangles.

3. Lightly oil 6 holes in a muffin tray and line each with a bread triangle. Divide the onion, ham, chopped basil and tomatoes among each and crack an egg on top. Bake for about 15 minutes, until the egg whites are just cooked and the yolks still runny. Garnish with basil leaves to serve.