anna glover

Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

Slow cooker vegetable stew with cheddar dumplings

olive oil

baby carrots, scrubbed, trimmed and halved if large

leeks,

garlic cloves, crushed

tbsp plain flour

vegetable stock

courgettes,

butter

bay leaf

thyme, rosemary or tarragon sprigs

fraîche

tbsp wholegrain mustard

broad beansor peas

spinach

self-raising flour

vegetarian suetor cold butter, grated

mature cheddar

½ small bunch of parsley, finely chopped

Set the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.&nbsp;

Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.

To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, &frac12; tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.

Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too – just use a larger loaf tin

Mini Nut Roasts With Candied Carrots

baby carrots

tbsp olive oil,plus

maple syrup

tbsp milled flaxseed

onion,finely

celerystick, finely chopped

garlic cloves,chopped

mixed mushrooms,finely chopped

rosemarysprigs, leaves picked and finely chopped

tomato purée

tsp tamarior dark soy sauce

tbsp smoked paprika

pecans

hazelnuts

can green lentils,drained

can chickpeas,drained

almonds

thyme leaves

mini loaf tins(silicone ones work well)

Mini nut roasts with candied carrots

Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.

Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.

Put the pecans and hazelnuts in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.

Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.

Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.

Get ahead at Christmas with this showstopping cake boasting white chocolate, cherries and festive spice. You can bake the sponges, meringues and biscuits the day before assembling

White Forest Christmas Tree Traybake

softened salted butter,

caster sugar

eggs

cinnamon

½ tbsp ground ginger

tsp baking powder

natural yogurt

vanilla paste

white chocolatechips

ginger biscuits

bay leaves,

5-6 cocktail cherrieswith stalks, drained

morello cherry jam

edible glitter(optional)

green and red food colouring gel

gold leafand edible glitter, to decorate (optional)

softened butter

icing sugar

tbsp milk

White forest Christmas tree traybake

To make the frosted leaves and cherries, whisk the egg white with a fork until frothy. Tip the sugar onto a plate. Brush the egg white onto the bay leaves or dip them, then sprinkle the sugar over the leaves and half the cherries to coat. Leave to dry on a sheet of parchment for 6 hrs or until the frosting has completely dried.

Heat the oven to 180C/160C fan/gas 4. For the sponge, butter and line a 30 x 20cm traybake tin with parchment. Beat the butter and sugar together in a large bowl with an electric whisk until creamy. Whisk in the eggs, one by one, then sieve and fold in the flour, spices and baking powder. Fold in the yogurt, vanilla and chocolate chips. Tip into the tin, smooth over and bake for 30-35 mins until the sponge is golden and springs back when pressed. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Or, to make a round cake, see our tip below.

Reduce the oven to 120C/100C fan/gas ½ and leave the door open briefly to make sure the temperature drops low enough. To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the bowl of a stand mixer with the whisk attachment, until stiff peaks form. Continually whisking, add the sugar, 1 tbsp at a time, until it’s completely combined. Once it’s all added, beat for another 3-4 mins until you get a stiff, shiny meringue. Transfer the mixture to two small piping bags fitted with star and round nozzles. Use a cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in stripes up the length, painting each bag with a different colour and leaving the area nearest the nozzle uncoloured, then fill with meringue. Cover a baking sheet with parchment, using a little of the meringue on the underside to stick it to the tray. Pipe blobs onto it, well spaced apart, to make meringue kisses – they will come out plain first. Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room temperature. Decorate them with gold leaf or glitter, if you like.

Press the jam firmly through a sieve to remove any large chunks and stir what’s left in the sieve back into the jar. Stir in a few pinches of glitter, if you like, then transfer to a piping bag fitted with a small round nozzle.

Beat the buttercream ingredients together using an electric whisk until you get a pale, fluffy icing. Transfer to a large piping bag with a wide, round nozzle.

To cut the sponge into a tree shape, first split the cooled cake into two layers using a cake cutter or serrated knife. Using a ruler or a sheet of baking parchment the same width as the cake, mark a halfway point at the top end of the cake. At the bottom end of the cake, mark it into thirds. Using these as a guide, cut squares from the bottom end of the cake, leaving a centre section for the tree stump, then cut from your middle mark at the top down to the bottom edges to create a Christmas tree shape. Use the off-cuts to make cake pops, or in trifle. Carefully lift off the top sponge using a baking sheet, and pipe blobs of buttercream all over, starting from the outside edge. Chill for 20 mins to firm up. Pipe some of the jam between the buttercream blobs, except the outer edge.

Position the remaining cake on top, and pipe more icing blobs all over. Add the frosted leaves, frosted and plain cherries, ginger biscuits (see <a href="https://www.bbcgoodfood.com/recipes/festive-ginger-biscuits">our recipe</a>) and meringues, sprinkle a little glitter over the un-frosted cherries, and pipe on the remaining jam in blobs. Add the biscuits, putting a star-shaped one at the top, and add gold leaf, if you like. Will keep, well covered in the fridge, for two-three days.

Make this great base for vegan pancakes: use your favourite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy

Easy vegan pancakes

tbsp sugar(any kind)

tbsp vanilla extract

tbsp vegetable oilfor cooking

bananaslices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk&nbsp;until you get a smooth, thick batter.

Heat a little of the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are&nbsp;appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.&nbsp;

Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.&nbsp;

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Chicken cacciatore one-pot with orzo

onion, finely sliced

garlic cloves, sliced

milliliters red wine

bay leaves

thyme

rosemary

cherry tomatoes

chicken stock cube

tbsp balsamic vinegar

tbsp capers(optional)

green olives

orzo, rinsed (to keep it from

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.&nbsp;

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast

Crispy tofu

block firm tofu

tbsp cornflour

½ tsp garlicgranules

½ tsp smoked paprika

½ tsp fine sea salt

½ tsp ground black pepper

vegetable oil

Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.

Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">cut</a> in half through the centre, then cut into triangles, cubes or strips.&nbsp;

Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.

Drain the cooked tofu on&nbsp;kitchen paper and season with a pinch more salt before serving.&nbsp;

Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads

Sticky chicken & chorizo skewers

milliliters sherry vinegar

½ small bunch thyme, leaves picked

1½ tbsp smoked paprika

garlic

tbsp honey

chicken breasts (about 650 grams), cut into bite-sized chunks

chorizo ring,

padron pepper

lemon

1.2kg strong white bread flour

salt

sachets fast-action dried yeast

Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour &frac34; of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.

To make the flatbreads, mix the flour, olive oil, salt and yeast in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.

Knock the dough back and divide into 16 small balls about 140g each. <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a>, wrapped in foil.

Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.

With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day

Charred cauliflower, lemon & caper orzo

½ cauliflower

orzo

capers

milliliters low-salt vegetable stock (check it’s vegan, if required)

rocket leaves

Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> and grill for 15-20 mins until golden, charred, and tender all the way through.

Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.

Heat the remaining oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket.&nbsp;Leave the leftovers to cool for the&nbsp;lunchbox, see tip&nbsp;below.&nbsp;&nbsp; &nbsp;

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Easy piccalilli

cauliflower

courgette

green beans

shallots

malt vinegar

tbsp English mustard powder

coriander seeds

tbsp mustard seeds

tsp cumin seeds

turmeric

Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.

Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.

Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter

Vegan shortbread

plain flour

½ tbsp cornflour

tsp vanilla extract

Whizz the flour, sugar, a pinch of salt&nbsp;and the cornflour in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.&nbsp;

Heat the oven to 180C/160C fan/gas 4, and line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen&nbsp;on the baking tray, then transfered to a box when solid. Will keep for up to three months.&nbsp;

Sprinkle the 1 tbsp&nbsp;sugar over&nbsp;the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.&nbsp;

With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting

Slow-cooker beef goulash

2kg braising

onions,

peppers,

tbsp flour

tsp caraway seeds

tsp hot smoked paprika

tbsp sweet smoked paprika,

tomatoes

beef stock

soured cream

parsley,

Heat the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.

Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.

Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Use up overripe bananas to make this sticky toffee banana loaf. It’s even more indulgent with the toffee sauce and nut brittle

Sticky toffee banana bread

soft butter

dark brown soft sugar

bananas

pitted dates, chopped (about 10)

light brown soft sugar

milliliters double cream

pecan or walnuts (or mixed nuts)

banana chips

sea salt flakes

Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.

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