jane hornby

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Easy paella

olive oil

onion,chopped

tsp each hot smoked paprikaand dried thyme

paella or risotto rice

dry sherryor white wine (optional)

can chopped tomatoeswith garlic

chicken stock

frozen seafood mix

lemon, ½ juiced, ½

flat-leaf parsley,roughly chopped

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the onion and soften for 5 mins.

Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.

Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.

Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Dark & squidgy chocolate torte

unsalted butter

bar dark chocolate,70% cocoa, chopped

eggs

golden caster sugar

plain flour

ground almonds

cocoa powder,for dusting

Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Classic scones with jam &amp; clotted cream

flour,plus

tsp baking powder

butter,cut into cubes

tbsp caster sugar

milk

tsp vanilla extract

lemon juice (see tips below)

egg,to glaze

jam and clotted cream,to serve

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

Put a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">cutter</a> (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

<a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">Brush</a> the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Spiced carrot & lentil soup

tsp cumin seeds

chilli flakes

carrots,washed

split red lentils

1l hot vegetable stock(from a cube is fine)

milliliters milk(to make it dairy-free, see 'try' below)

plain yogurtand naan bread, to serve

Heat a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> or in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Baked cauliflower pizzaiola

tbsp olive oil,plus 1 tbsp

ripe tomatoes(we used a mixture of red and

garlic

basil

½ small pack fresh oregano,or 1/2 tsp dried

dry white wine

tbsp grated parmesan,or vegetarian alternative

breadcrumbs

mozzarella(check the pack

crusty bread,to serve

green salad,to serve

Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.

Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.

Mix the Parmesan and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

How to make marmalade

1kg Seville oranges,

lemon

sugar

Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long &ndash; that way you can tie it to your wooden spoon, which will make it easier to lift out later.

Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.

Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it&rsquo;s cool enough to handle.

While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you&rsquo;ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.

Now for the messy bit &ndash; I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you&rsquo;ve extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin &ndash; the crucial ingredient to the perfect set. You can now throw away what&rsquo;s left in the bag and wash the muslin, ready to re-use.

Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don&rsquo;t boil before all the sugar has melted.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it&rsquo;s ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says &lsquo;jam&rsquo;), I&rsquo;d still recommend the saucer test. If yours seems to be taking a while don&rsquo;t worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.

Once you&rsquo;ve reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

This is just what you need on a cold night. Serve with creamy mashed potatoes

Chicken & mushroom puff pie

vegetable oil

chicken thighs

rashers smoked streaky bacon,

onion,

baby button mushrooms

thyme

tbsp plain flour

pack fresh puff pastry,

egg, beaten

Heat the oil in a large, non-stick <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.

Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.

With the pan off the heat, gradually stir or <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the chicken stock, followed by the milk, then add the chicken back to the pan.

Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

Heat the oven to 220C/200C fan/gas 7. On a floured surface, <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll</a> the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a>.

Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Make your own beautiful homemade chocolate Easter eggs, using milk, white and plain chocolate, with our ultimate step-by-step guide

Homemade Easter eggs

milk chocolate, about 36% cocoa solids

white chocolate

pink food colouring gel (optional)

plain chocolate, 70% cocoa solids (optional)

wide artist's brush pastry brush

kitchen thermometer that can read low temperatures

Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.

Melt then temper the white chocolate for the brush strokes (see tip).

Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you&#39;ve achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.

Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.

Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.

When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.

Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.

Repeat with the second side. If you&#39;re struggling to pick up the egg from the tray, use your palette knife to help.

Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

Homemade ketchup is a great way to use up excess tomatoes from the garden

Homemade ketchup

good-size onions

celery

tbsp vegetable or olive oil

tsp coriander

cinnamon stick

allspice

½ tsp ground black pepper

tsp celery salt

tomatoes

tomato purée

Tabasco sauce

white wine vinegar

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam

Cherry bakewell cake

butter, well softened, plus extra for greasing

ground almond

self-raising flour

almond extract

jar morello cherry conserve

icing sugar

water juice

tbsp ready-toasted flaked almonds

Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Coffee cream & walnut cupcakes

butter

light muscovado sugar

instant coffee

walnut half

tbsp light muscovado sugar

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.

Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.

Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Give your vegetarian brunch a punch of big flavours, with cumin, lime and sweet smoked paprika. It takes a while to prep, but there’s little hands-on cooking time

Smoky roasted veg, marinated feta & lime

cauliflower (800 grams-1kg)

butternut squash

tbsp olive or vegetable oil

tbsp sweet smoked paprika

whole cumin seeds

soy sauce

lime

olive oil (extra virgin ideally)

red chilli

rosemary

pack feta

Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets. Trim then chop the thick stem into small chunks and keep any leaves. Halve the squash lengthways, scrape out and keep the seeds, then cut the flesh into 5mm half moons. Put the veg in a roasting tin with 2 tbsp oil, the spices and some seasoning, then rub with your hands to coat. Roast for 45 mins, turning the veg a few times, until golden and tender. Add the leaves (large ones shredded) halfway through.

For the feta, pour the oil into a pan, add the chilli, garlic, rosemary and some pepper and heat for 5 mins. Put the feta in a dish, and pour the oil and aromatics over it. Leave at room temperature while you finish cooking, basting regularly so it soaks up the oil.

Rinse the squash seeds in a sieve, shake off as much water as you can, then toss with 1 tsp oil in a roasting tin.

Take out the veg and reduce oven to 180C/160C fan/gas 4. Roast the seeds for 5 mins, splash with soy, then cook until dark and crisp, about 5 mins more.

Put the veg on a platter and douse with lime juice. Sit the feta on top, spoon the oil around and sprinkle with the seeds. Serve with crusty bread or flatbreads.

Buying ready-prepared duck confit makes this luxurious meal for two really simple. Try it served with mashed potatoes and watercress

Tender roast duck with citrus & carrots

shop-bought duck confit legs

slim carrot

orange, half juiced, half cut into wedges

lemon juice

tbsp sherry vinegar

chicken stock (you'll only need this

bay leaves

potatoes and watercress

Heat the oven to 200C/180C fan /gas 6. Scrape away any excess fat from the duck (you could keep this for duck fat potatoes), but keep any jelly. Put the carrots, garlic and orange wedges into a large roasting tin, then toss with the oil and season well. Season the duck legs, then sit them on top of the veg, skin-side up. Roast for 40 mins until the carrots are tender and the duck is turning golden.

Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add the jellified duck or chicken stock, then tuck in the bay and thyme here and there. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the duck is golden. Season the sauce to taste, then serve with mashed potatoes and watercress.

Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta

Top 40 jane hornby recipes from across the web

The most viewed jane hornby recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy paella

Dark & squidgy chocolate torte

Classic scones with jam &amp; clott...

Spiced carrot & lentil soup

Baked cauliflower pizzaiola

How to make marmalade

Chicken & mushroom puff pie

Homemade Easter eggs

Homemade ketchup

Cherry bakewell cake

Coffee cream & walnut cupcakes

Smoky roasted veg, marinated feta &...

Tender roast duck with citrus & car...

Simple salmon with spring pasta

Mexican-style chilli ribs

Peanut butter berry crisp

Salted almond brittle

Roasted peppers with tomatoes & anc...

Triple ginger & spice cake

Chestnut & cranberry roll

Strawberry & white chocolate mousse...

Coconut fish curry

Swirly lemon drizzle fingers

Homemade elderflower cordial

Chinese-style braised beef one-pot

Chorizo, new potato & haddock one-p...

Hot herb butter prawns

Salted caramel brownies

Plum & almond crumble slice

Easy plum jam

Marrow & ginger jam

Roasted pepper sauce for pasta or c...

Easy vanilla cake

Katsu pork with sticky rice

Simple elegance wedding cake

Pear & mincemeat crumble cake

Chicken terrine with leeks & aprico...

Baguettes (French bread)

Beetroot brownies

Italian sausage & chestnut pasta

The most viewed jane hornby recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Classic scones with jam & clott...