liberty mendez

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Focaccia

strong bread flour,

dried fast action yeast

tsp fine sea salt

tbsp olive oil,

tsp flaky sea salt

¼ small bunch of rosemary, sprigs picked

Tip the flour into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime

Ginger biscuits

salted butter, cubed

light brown soft sugar

ginger

golden syrup

self-raising flour

1½ tbsp ground ginger

tsp bicarbonate of soda

Heat the oven to 190C/170C fan/gas 5. Line two large <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking trays</a> with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.

Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a> to cool completely.

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Brioche

strong white flour

caster sugar

dried active yeast

whole milk

eggsat room temperature, beaten, plus 1 for egg wash

salted butter,

Put the flour in a bowl of a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a> with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands,&nbsp;then mix it all together with the dough hook.&nbsp;

Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.&nbsp;

Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.&nbsp;

Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.

Line the bottom&nbsp;and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.

Put the balls into the tin, four&nbsp;on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins,&nbsp;then remove and cool completely.&nbsp;

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you’re busy. Packed with nutrients, it also delivers four of your 5-a-day

Slow Cooker Ratatouille

olive oil

red onion, sliced

garlic

aubergines,

courgettes,

peppers,

tomato purée

tomatoes,

thyme

plum tomatoes

tbsp red wine vinegar

brown sugar

(optional)

Slow cooker ratatouille

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry the onion for 8 mins until&nbsp;translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil. &nbsp;

Transfer to the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea

Easy pound cake

unsalted butter, softened

eggs, beaten

tsp baking powder

vanilla vanilla pod seeds

icing sugar

Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing&nbsp;into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and beat together, either using an electric hand <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly&nbsp;with the back of spoon. Bake for 40 &ndash; 45 mins.

Once out of the oven, leave to cool and&nbsp;make the icing. Combine the icing sugar and&nbsp;vanilla paste with three tbsp of water &ndash;&nbsp;you may need more but add it gradually to get a thick icing. Spread it over the top of the cake;&nbsp;it&rsquo;s fine if it drips down the edges. Allow to set and then slice.&nbsp;

Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?

Easy banoffee pie

digestive biscuits

butter

can caramel dulce de leche

bananas

double cream

tbsp icing sugar

chocolate

Crush the digestive biscuits, either by hand using a wooden spoon, or in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.&nbsp;

Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push&nbsp;the chopped banana into the top of the caramel until the base is&nbsp;covered. Put in the fridge.

Whip the cream with the icing sugar until billowy and thick. Take the pie&nbsp;out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like,&nbsp;and serve.

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam

Vegan scones

salt

tbsp caster sugar

vegan vegetable spread

soy milk

vegan cream alternative, e.g. oat-based crème fraîche, to serve

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until it resembles breadcrumbs.&nbsp;

Gradually stir&nbsp;the milk into the flour mixture until you have a smooth dough.&nbsp;

Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> lined with parchment and put it in the fridge for 30 mins to firm up.&nbsp;

Remove the dough from the fridge and using a&nbsp;7cm&nbsp;cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap&nbsp;between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn&rsquo;t drip&nbsp;onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam&nbsp;and vegan cream, if you like.&nbsp;

Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like

Butterfly cakes

eggs

tsp vanilla extract

½ tsp baking powder

tbsp milk

strawberry jam (optional)

sprinkles (optional)

vanilla paste

Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and beat with either a hand <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.

While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.

Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it

Cinnamon twists

unsalted butter

cinnamon

Heat the milk and&nbsp;butter in a small pan until the butter has melted. Allow to cool slightly &ndash; the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it&rsquo;s not touching the salt.&nbsp;Pour in the sugar, then&nbsp;mix it all together.&nbsp;

Gradually pour the warm milk into the dry ingredients, mixing with your hands&nbsp;until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.&nbsp;

Lightly dust a&nbsp;surface with flour and tip out the dough. It will be quite wet &ndash; the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr&nbsp;or until doubled in size.&nbsp;

To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set&nbsp;aside.

Roll&nbsp;out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.&nbsp;

Fold in half widthways and cut into&nbsp;16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn&rsquo;t unravel during cooking.&nbsp;

Lay on&nbsp;two&nbsp;lined <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking trays</a>&nbsp;spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly.&nbsp;Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg&nbsp;and&nbsp;bake for 18-20 mins until golden. Don&rsquo;t worry if a little cinnamon butter comes out.&nbsp;

For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.&nbsp;

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Italian-style roast cabbage wedges with tomato lentils

extra virgin olive oil

winter green cabbages

baby new potatoes

lemons

onions

celery stalks, finely chopped

red lentils

can chopped tomatoes

vegetable stock cubes

tbsp sundried tomato purée

basil

½ -1 tsp chilli flakes

bread

lemon

Kalamata olives

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.

For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.

While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.

For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.

While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.

To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer

Sausage cassoulet

vegetable oil

Toulouse-style sausages

bacon lardons

celery sticks, finely chopped

tbsp smoked paprika

white wine

chicken stock

can butter beans

can haricot beans

bread (optional)

Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.

Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving

Mudslide

dark chocolate

milliliters coffee-flavoured liqueur

vodka

Irish cream liqueur

milliliters double cream

Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.

Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.

Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

Impress family and friends with the ultimate sharing starter: cheesy, moreish garlic dough balls. With a tomato-based dipping sauce, they make an ideal addition to any Italian-inspired menu

Cheese-stuffed garlic dough balls with a tomato sauce dip

strong white bread flour

sachet fast-action dried yeast

block mozzarella

gruyère

rosemary sprig, leaves

passata

tsp red wine vinegar

tsp caster sugar

chilli flakes

Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.

Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet – they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.

Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.

While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Strawberry cupcakes

Greek yogurt

butter, melted and cooled slightly

strawberries, hulled and finely chopped

icing sugar, sifted

butter, softened

2tbsp milk

vanilla extract

pink food colouring

strawberries

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.

Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.

Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa

Red velvet cupcakes

plain flour

cocoa powder

buttermilk

tsp white wine vinegar

tbsp red gel food colouring

slightly salted butter

full fat cream cheese

Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.

Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix – the colour may vary depending on what brand you use.

Top 18 liberty mendez recipes from across the web

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

Top Tags

Focaccia

Ginger biscuits

Brioche

Slow Cooker Ratatouille

Easy pound cake

Easy banoffee pie

Vegan scones

Butterfly cakes

Cinnamon twists

Italian-style roast cabbage wedges ...

Sausage cassoulet

Mudslide

Cheese-stuffed garlic dough balls w...

Strawberry cupcakes

Red velvet cupcakes

Raspberry and apple smoothie

Gluten-free scones

Carrot and orange smoothie

Top 18 liberty mendez recipes from across the web

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

Top Tags

Focaccia

Ginger biscuits

Brioche

Slow Cooker Ratatouille

Easy pound cake

Easy banoffee pie

Vegan scones

Butterfly cakes

Cinnamon twists

Italian-style roast cabbage wedges ...

Sausage cassoulet

Mudslide

Cheese-stuffed garlic dough balls w...

Strawberry cupcakes

Red velvet cupcakes

Raspberry and apple smoothie

Gluten-free scones

Carrot and orange smoothie

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