Homemade tomato ketchup

onion

fennel

celery

olive oil

ginger

garlic

red chilli deseeded and finely chopped

basil

coriander seeds

cloves

kg yellow, orange or green tomatoes chopped, tomatoes

ml red wine vinegar

brown sugar

Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet. 

Cumberland sausage casserole

banana shallots

Cumberland sausages

rosemary

large glass of red wine

x 400 g tins of chopped tomatoes

x 400 g tins of cannellini beans

dried chillies

breadcrumbs

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Easy flatbreads

flour

baking powder

350 g natural yoghurt

fresh soft herbs,

g unsalted butter

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Beautiful courgette carbonara

green and yellow courgettes

penne

eggs

ml single cream

Parmesan cheese

higher-welfare back bacon

½ a bunch of fresh thyme (15 grams)

courgette flowers (optional)

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe

A basic risotto recipe

1.1 litres organic stock

unsalted butter

400 g risotto rice

wine glasses of dry white vermouth (dry Martini

Eaten warm with your favourite curry, these naans are fluffy, fragrant and immensely satisfying.

Incredible naan breads

½ x 7 g sachet of dried yeast

runny honey

45 g ghee or unsalted butter

g flour

low-fat natural yoghurt

nigella seeds

Panzanella (Tuscan tomato &amp; bread salad)

200 g stale ciabatta loaf

tomatoes,

sea salt

black pepper

capers

red peppers

anchovy

red wine vinegar

extra virgin olive oil

This quick fajita recipe is a feast of flavours and colours – get stuck in!

Chicken fajitas

red pepper

red onion

chicken breasts

smoked paprika

cumin

limes

flour tortillas

150 ml fat-free natural yoghurt

Cheddar cheese

red chilli

cherry tomatoes

coriander

lime

mixed-colour rip cherry tomatoes

avocado

https://www.youtube.com/watch?v=Hxc1AXTUzA4

This wonderful aubergine lasagne  keeps it simple with a few intensely delicious flavours – it has the same vibe as a Greek moussaka, but uses pasta rather than potatoes. 

Aubergine lasagne

aubergines

thyme

x plum tomatoes

balsamic vinegar

g Cheddar cheese

250 g fresh lasagne sheets

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.

Peruvian ceviche

pepper

spring onions

400 g skinless sea bass, lemon sole

lemons

red chillies

mint

punnet of mustard cress

fennel tops (optional)

Eton mess is such a classic old-school dessert – whack this in the middle of the table and everyone will go crazy!

Eton mess

sugar

berries

vanilla bean paste

vanilla pod

250 ml double cream

icing sugar

Greek yogurt

hazelnuts

dark chocolate (70% cocoa solids)

An artisan, thin-crust dough. Perfectly baked in your home oven!

How to make pizza dough from scratch and shape it like a pro

active dry yeast (4 g)

sugar (1 g)

(24 cl) warm spring water

sea salt (6 g)

(15 ml) extra virgin olive oil

(11 oz) (310 g) unbleached bread flour

fine cornmeal or bread flour to dust the pizza peel

pizza peel (16″ x 18″ paddle)

pizza stone

Place the yeast and sugar in a medium bowl. Pour the warm water over it and whisk until the yeast dissolves. Let stand for 5 to 10 minutes. When the yeast activates (it’ll start to bubble up to the surface), whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the dough comes together. Turn dough over on your work surface and start kneading it. In the beginning, the dough will be sticky. If it sticks a little to the counter top, that’s fine. Try to knead a little faster to prevent it from sticking. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. Don’t add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Roll dough in flour until well dusted and place in a large bowl. Cover the bowl with plastic wrap, place in a warm place (75°F to 80°F) (24ºC to 27ºC) and allow dough to rise for 1 hour, until doubled in size. (If the ambient temperature is lower than 75°F (24ºC), it could take 15 to 30 minutes longer for the dough to double in size.)

Punch down dough and scrape it off the bowl. Cut dough in 2 equal parts and shape each into a ball. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.

Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9” from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Gently stretch the dough into an 8″ circle. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with your toppings of choice. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and serve immediately. Keep the broiler on and make the 2nd pizza.

Get out your muffin tin and bake the best peanut butter cup cookie recipe you’ve ever tasted. Each one contains a REESE’S Peanut Butter Cup inside. It’s like having a dessert within a dessert. That’s what we call a win win.

REESE'S Peanut Butter Temptations | Recipes

REESE'S

butteror margarine (1 stick), softened

REESE’S Creamy Peanut Butter

tsp vanilla extract

all-purpose flour

tsp baking soda

tsp salt

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/56-reeses-peanut-butter-temptations.jpg

REESE'S Peanut Butter Temptations

Step 1

Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

Step 2

Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do NOT flatten.

Step 3

Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan.

Spicy cucumber pickle

cucumbers cucumbers

mustard seeds

turmeric

star anise

75 g caster sugar

ml vinegar

You can always use leftover risotto – just start the recipe from step 6

Arancini

onions

lemon

500 g risotto rice

saffron

dry Italian white wine

litres vegetable stock

vegetable oil

g pistachios

½ a bunch of fresh oregano (15 grams)

mozzarella cheese

g caciocavallo cheese

150 g semi-dried tomatoes

½ a bunch of fresh basil (15 grams)

plum tomatoes

Get creative with the classic potato salad – this one has a lovely fresh tang

New potato salad with shallots, parsley & vinaigrette

potatoes

Dijon mustard

white wine vinegar

shallots

parsley

This no-knead whole-wheat bread is as quick and easy to make as it is healthy. It requires no kneading and is done, start to finish, in less than two hours.

Jim Lahey's No-Knead Whole-Wheat Bread

bread flour,

whole-wheat flour

table salt

yeast

Wheat bran, cornmeal,

In a medium bowl, stir together the flours, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

Cover the bowl and let it sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.

Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the surface in 1 piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough feels tacky or sticky, dust the top lightly with wheat bran, cornmeal, or flour.

Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost double in size. When you gently poke the dough with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

About half an hour before you think the second rise is complete, preheat the oven to 475°F (245°C). Adjust the oven rack to the lower third position and place a 4 1/2-to-5 1/2-quart heavy Dutch oven or pot with a lid in the center of the rack.

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very hot.) Cover the pot and bake for 30 minutes.

Remove the lid and continue baking until the loaf is a deep chestnut color but not burnt, 15 to 30 minutes more. The bread is done when it registers 200°F to 210°F (93°C to 99°C) on an instant-read thermometer.

Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.

Slice and&#8230;sigh. Originally published October 5, 2009.

This focaccia is not fussy. It’s the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.

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