cooks ingredients

A sweet and moist ginger cake with gooey cream cheese and ginger-flavoured icing.

Martha Collison's sticky gingerbread cake with cream cheese & ginger frosting

butter

sugar

g black treacle

ginger

cinnamon

ml milk

British Blacktail Medium Free Range Eggs

Cooks’ Ingredients Stem Ginger In Syrup, finely chopped

250 g self-raising flour

tsp bicarbonate of soda

Cooks’ Ingredients Crystallised Ginger, to decorate

Step 1

Preheat the oven to 180ºC, gas mark 4 and grease and line a 20 x 30cm traybake tin with baking parchment. Heat the butter, sugar, treacle and spices in a large saucepan, stirring until the butter is melted and the sugar has dissolved.

Step 2

Remove the pan from the heat and whisk in the milk, until combined. This should cool the mixture down enough to beat in the eggs without them scrambling, so beat in the eggs, then stir in the chopped stem ginger.

Step 3

Sift in the flour and bicarbonate of soda and beat until well combined and smooth. The mixture will begin to froth, so immediately pour the batter into the lined tin, then bake for 30-35 minutes, or until risen and a skewer inserted comes out clean.

Step 4

Allow the cake to cool completely in the tin, then wrap in baking parchment and tin foil and store in a cool, dark place. Ideally, store the cake for at least 3 days before icing so it matures and becomes stickier and even more flavoursome.

Step 5

When you are ready to ice the cake, beat together the soft butter and cream cheese using an electric whisk. Once well blended, sieve in the icing sugar and ginger syrup and beat again until the icing is light and fluffy.

Step 6

Smother the top of the cake with the cream cheese icing using a palette knife, then sprinkle the top with finely chopped crystallised ginger. This cake will keep for 2-3 days.

Tangy sumac and pitta bread add flavour and texture to this chicken salad.

Hot chicken & tomato fattoush

pack 6 essential Waitrose British Chicken Thigh Fillets

tsp Cooks' Ingredients Simple Sumac, plus extra to sprinkle

tbsp extra virgin olive oil

tbsp Cooks' Ingredients Pomegranate Molasses

450 g pack vine tomatoes,

red onions, very thinly sliced

garlic,

essential Waitrose wholemeal pittas, halved horizontally

½ cucumber, seeded and chopped

g pack flat leaf parsley, finely chopped

Preheat the oven to 200°C, gas mark 6. Quarter the chicken thighs, dust with the sumac and a little seasoning and put in a roasting tray. Bake for 20-25 minutes. Combine the olive oil and pomegranate molasses in a small bowl.

Add the tomatoes, onions and garlic to the tray and lay the pitta breads on top. Bake for 5 minutes until the chicken is cooked through, the juices run clear and there is no pink meat, and the pittas lightly toasted. Lift out the pittas and chicken and add the cucumber to the baking tray. Cook for a further 3 minutes.

Thinly slice the chicken and tear the pittas into small pieces. Return the chicken and pittas to the baking tray with the molasses mixture, parsley and freshly ground black pepper. Mix well and serve hot, sprinkled with extra sumac.

The Middle Eastern herb and spice paste chermoula makes a lovely fresh dressing for this high protein dish. Use any remaining paste in marinades and dressings to go with lamb, chicken or fish.

Sea bass with chermoula-dressed chickpeas

sunflower oil

sea bass fillets, skin slashed three times

broccoli

garlic clove, crushed

tbsp Cooks’ Ingredients Chermoula paste

400 g can Duchy Organic Chickpeas, drained

Chilli flakes, to serve (optional)

Preheat the oven to 100˚C, gas mark ¼ . Heat 1 tsp sunflower oil in a non-stick frying pan. Season the fish. When the pan is hot, add the fish, skin-side down, and sear for 2½ -3 minutes, until the flesh is opaque almost all the way through and the skin is golden at the edges. Turn over, remove the pan from the heat and leave to cook for a further 1 minute in the residual heat. Transfer the fish to a plate and keep warm in the oven.

Return the pan to a high heat with the remaining 1 tsp oil. Add the broccoli and cook for 3 minutes, until charred in places. Add the garlic, lemon zest and 2 tbsp water. Cover and let steam for 1 minute until the broccoli is just tender.

Mix the lemon juice, olive oil and chermoula paste; season. Transfer the broccoli to a plate. Add the chickpeas to the pan to crisp up for a few minutes. Toss in most of the chermoula dressing, then pile onto plates with the broccoli. Top with the fish and remaining dressing. Sprinkle with chilli flakes, if using. 

This delicious fish soup is elavated with frangrant saffron and bay leaves, serve as a light lunch or as a starter at supper parties.

Chunky Fish Soup

400 g pack Waitrose Frozen Fruits de Mer

¼ tsp Cooks' Ingredients Saffron

olive oil

essential Waitrose onion, chopped

garlic, crushed

bay leaves

227 g can essential Waitrose Chopped tomatoes

500 g tub Cooks' ingredients Fish Stock

Heat the oil in a medium-sized pan and cook the onion for 5 minutes until soft. Add the garlic, bay leaves and saffron and cook for 1 minute. Stir in the tomatoes and fish stock.

Bring to the boil and add the cod or tilapia with the seafood. Simmer gently for 5–10 minutes until the prawns have turned pink, and the seafood and fish are cooked through.

Check seasoning and discard the bay leaves. Serve garnished with chopped parsley

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Sea bass with chermoula-dressed chi...

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