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Apple, Honey and Walnut cake

Cakes, Desserts, Fruit

Ingredients

  • 2 large eggs, at room temperature
  • 75g caster sugar
  • 75g light soft brown sugar
  • 125ml vegetable/sunflower oil
  • 225g runny honey
  • 300g plain flour
  • 90g ground walnuts
  • 3tsp baking powder
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1 bramley apple, peeled, cored and grated
  • 2 red/braeburn apples
  • 1tbsp lemon juice

Method

  • Line a 24cm springform tin with baking paper and grease the sides with butter
  • Preheat the oven to 180c/160 fan/gas mark 4
  • Beat the eggs and sugars with a hand held electric mixer for 5 minutes until pale and fluffy
  • Then beat in the oil and 200g of the honey
  • Mix together the flour, walnuts, baking powder, cinnamon and ginger, then fold it into the wet mixture. Be careful not to overwork the batter
  • Add the grated apple and stir carefully until it’s evenly distributed
  • Add the batter to the cake tin and smooth the top
  • Quarter and core the red apples, and cut each quarter into 2-3mm thick slices
  • Toss the slices in the lemon juice to stop them going brown
  • Fan the slices over the top of the cake, making sure they overlap. There will be enough for an outer and inner ring.
  • Bake for 50mins-1hr until golden and risen
  • Cover with foil and cook for another 15-20mins until a skewer comes out clean
  • Once the cake is done, heat the remaining 25g honey in a small saucepan on a low heat until very runny, and brush it over the warm cake.
  • Optional: sprinkle some crushed walnuts on top
  • Let it cool completely before serving

Rustic buns (aka artisan dinner rolls)

Sides, Starters

Makes 12 rolls. Note: you’ll need to allow for 10-12 hours rising time.

Ingredients

  • 500g strong bread flour
  • 2tsp salt
  • 1tsp active dry yeast
  • 500ml room temperature water

Method

  • Whisk the dry ingredients in a large mixing bowl and make a well in the centre
  • Add the water and mix with a sturdy silicone spatula until incorporated
  • Don’t worry, the dough will be wet and sticky, just make sure it’s all mixed in
  • Cover with cling film and leave to rise for 10-12 hours at room temperature
  • Once risen, the dough will still look funny and will be covered in bubbles
  • Preheat your oven to 220C (200 fan but I don’t use fan), and line your baking sheets with baking paper
  • Spread a generous amount of the bread flour on your work surface and turn the dough out. Turn a few times until covered in flour
  • Divide the dough into 12-16 equal portions, turning each piece to coat in flour
  • Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up.
  • Let shaped rolls rise for 20 minutes.
  • The rolls may look a little deflated as they’re rising and they won’t rise a ton during the 20 minutes but a little magic happens when they hit the hot oven
  • Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden.
  • Transfer rolls to a cooling rack to cool completely.

Authentic Italian Carbonara

Pasta and Rice

Serves 2

Ingredients

  • 250-300g giuanciale or smoked bacon lardons
  • 3 cloves of garlic
  • 1tsp ground black pepper
  • 150-180g spaghetti
  • 4 egg yolks
  • 20g parmesan + some for serving

Method

  • Add the bacon to a large cold frying pan and then put it on a medium-high heat to render out the fat
  • Boil your water and add the spaghetti, cook al dente (don’t remove it from the water, you’ll use it straight away!)
  • Bash the garlic clove to break it open and add to the hot pan with the bacon, stirring occasionally
  • Add the black pepper
  • In the mean time, whisk the egg yolks in a bowl with 20g of parmesan and add a splash of cold water to loosen it up
  • The bacon should be dark and crispy when the pasta is done.
  • Scoop the spaghetti straight from the water into the pan and transfer splashes of water to stop the frying process.
  • When it’s gone quiet, remove from the heat and toss in the egg mixture – be quick so it doesn’t scramble on the bottom of the pan
  • Serve with a sprinkle of parmesan on top

Pineapple Fried Rice

Sides

Serves 2

Ingredients

  • 140g rice, cooked per instructions
  • 200g tin of pineapple chunks in juice, cut into smaller pieces
  • Half a red chilli (de-seed if you want less spice), chopped
  • 3 garlic cloves, chopped
  • 2 spring onions, sliced
  • Small handful of coriander, chopped
  • 1-2tbsp soy sauce

Method

  • Cook your rice and set aside
  • Heat a large frying pan on a medium-high heat and add the pineapple pieces with a very small amount of juice.
  • When the juice has evaporated and the pineapple is starting to caramelise, add a little more juice and wait again.
  • Once dry, add a drizzle of oil and add the garlic and chilli
  • Stir for a few minutes and then add the spring onion
  • Cook all of it together for 5-7 minutes until fragrant
  • Add the rice, a good glug of pineapple juice and the soy sauce (taste for amount)
  • Sprinkle a generous pinch of salt in and stir
  • Cook for another 5 minutes then stir in the coriander and cook for a further 2-5mins
  • If you’re feeling fancy, sprinkle in some turmeric to make it yellow 😀

Spaghetti and Meatballs

Pasta and Rice

Serves 4

Ingredients

Meatballs

  • 500g beef or pork mince (or a mix)
  • 1 sprig of fresh rosemary, finely chopped
  • 1 egg
  • 75g breadcrumbs

Sauce

  • 1 medium onion, finely sliced
  • 2 garlic cloves, finely chopped or put through a press
  • Bunch of fresh basil – pick all the big leaves and leave a few small ones for garnish
  • Half a red chilli, finely chopped
  • 2x 400g tins of plum tomatoes
  • 2 tbsp balsamic vinegar

Method

  • Mix all of the meatball ingredients in a blender or scrunch by hand
  • Make golf ball sized meatballs and set aside
  • Add a large wide frying pan to the hob on a medium heat
  • Cook the onion for 5-7mins until golden and soft
  • Add the garlic and chill, and as soon as they pick up a bit of colour, add the big basil leaves
  • Add the tomatoes and break them up with a wooden spoon
  • Add the balsamic vinegar
  • Season to taste
  • Bring to the boil and let simmer until needed
  • In a new pan, fry off the meatballs until browned on all sides, and then add them to simmer in the sauce until cooked through (min 15mins).
  • Cook your preferred pasta and serve with mini basil on top

Overnight oats

Fruit, Sweets and Biscuits

Ingredients

  • 80g rolled oats
  • 100g Greek yoghurt
  • 200ml almond milk (or any milk of your choice)
  • 2tbsp honey
  • 1/2 tsp ground cinnamon

Method

  • Mix all of the ingredients in a bowl
  • Transfer to jars or a dish with a lid and soak in the fridge for at least 8 hours
  • Add your choice of toppings such as fruit, nuts and chocolate

Cauliflower cheese

Sides

Serves 4 people as a side dish

Ingredients

  • 1 large cauliflower
  • 50g butter
  • 50g plan flour
  • 500ml milk
  • 1tsp English mustard
  • 100g strong cheddar
  • Salt and pepper

Method

  • Preheat the oven to 220C/200C Fan/Gas 7
  • Cut the cauliflower into florets and boil for 4 minutes. Drain and set aside
  • In a large saucepan, melt the butter over a medium heat and then whisk in the flour to form a roux
  • Slowly add the milk, making sure you keep whisking to smooth any lumps
  • Slightly increase the heat and whisk while the sauce bubbles and thickens
  • Remove from the heat and stir in the mustard and 2/3 of the cheese
  • Add salt and pepper to taste
  • Arrange the cauliflower in an oven proof dish and pour the sauce over
  • Sprinkle the rest of the cheese on top
  • Bake for 20mins or until bubbling and turning golden on top

Healthy Tuna Fish Cakes

Fish

Makes around 10 fish cakes

Ingredients

  • 2x 145g tins of tuna (either in water or brine), drained
  • 2x spring onions, finely chopped
  • 1/2 lemon zest and juice
  • 1 medium egg
  • 30-40g breadcrumbs
  • Salt and pepper

Method

  • Mix all of the ingredients either in a bowl or electric mixer
  • Roll the mixture into golf ball sized balls and flatten
  • Heat 2 tbsp olive oil in a large frying pan on a medium-high heat
  • Lightly fry the fish cakes until golden on both sides
  • Serve with your choice of dip – mayo, garlic mayo, sriracha mayo, sweet chilli sauce etc

Best Ever Macaroni Cheese

Pasta and Rice

Serves 4. Great with garlic bread on the side.

Ingredients

  • 350g macaroni pasta
  • 2tbsp butter
  • 1 garlic clove
  • 1tsp English mustard
  • 3tbsp plain flour
  • 500ml milk
  • 250g mature cheddar
  • 50g parmesan

Method

  • Preheat the oven to 180C
  • Boil the pasta for 2mins less than the cooking time, and drain
  • Meanwhile, melt the butter in a saucepan (slightly bigger than the pan to fit the pasta)
  • Add the garlic and mustard, and cook for 1 minute
  • Stir in the plain flour
  • Cook for 1 more minute, then slowly add the milk, whisking the whole time
  • Simmer for 5 minutes, whisking the whole time until the sauce thickens
  • Take it off the heat and stir in most of the cheddar, and half of the parmesan
  • Taste and season the sauce
  • Stir in the pasta and tip into an ovenproof dish
  • Sprinkle the rest of the cheese on top and bake for 20mins or until golden on top

Sausage, fennel and red wine risotto

Mains, Pasta and Rice

Ingredients (serves 4)

  • Olive oil
  • 2 knobs of butter
  • 1 litre of chicken or veg stock
  • 1 red onion, finely chopped
  • 1 small or 1/2 a bulb of fennel, finely chopped
  • 1/2 bunch of fresh thyme (15g)
  • 250g quality sausages
  • 300g risotto rice
  • 250ml red wine
  • 50g Parmesan, grated
  • 50g fontina or manchego or emmentaal, chopped into small pieces

Method

  • Simmer the stock
  • Put a large high sided pan on a medium heat with 1tbsp olive oil and a knob of butter
  • Once hot, add the onion and fennel, then strip the thyme leaves in as well.
  • Cook for a few minutes as it starts to soften.
  • Squeeze the sausages out of their skins and add to the pan. As they start to cook, break them up into small pieces.
  • Cook for 10mins, stirring occasionally
  • Add the rice and stir for 2mins
  • Add the wine and stir until absorbed
  • I tend to turn the heat down a little at this point
  • Now add the stock a ladleful at a time, letting each one cook away and absorb before adding more.
  • Make sure you are constantly stirring or it will stick
  • Do this for around 16-18mins, until the rice is cooked but retains its shape (you might not use all of the stock)
  • Add a final splash of stock to make it oozy, then add most of the grated Parmesan (save some for serving) and stir in with a knob of butter
  • Season with salt and pepper to your liking
  • Remove from the heat and add the second cheese, cover the pot for a few mins and let the cheese melt
  • Mix it all up and serve with some thyme tips and Parmesan garnish