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Fruit and brownie skewers recipe

Ingredients:

• 300g pot melon and pineapple fingers, cut into cubes
• 1 kiwi, cut into chunks
• 8 mini brownies

Method:

1.Divide the fruit into four piles, then thread each pile onto a skewer with 2 brownie pieces on each. Chill until ready to serve.

2

Peaches and cream ice lollies recipe

Ingredients:

• 75g golden caster sugar
• 4 ripe peaches or nectarines, halved and stoned
• 2 tbsp lemon juice
• 300g pot fresh custard
• 150g light condensed milk

Method

1.Put the sugar in a medium pan with 100ml water. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat to low, add the peaches or nectarines and cover with a lid. Simmer for 10 mins, or until the fruit is soft, but still holds its shape.

2.Remove the fruit with a slotted spoon and set aside to cool a little. Reserve the syrup. Peel the cooled fruit and discard the skin. Put the flesh in a blender with the reserved syrup and lemon juice; whizz until smooth.

3.In a jug, combine the custard with the condensed milk. Line up 8 lolly moulds. Put a large spoonful of the custard mixture into each one, followed by a spoonful of the fruit purée. Repeat, alternating layers of custard and purée, until both mixtures are used up.

4.Put a lolly stick into each mould and freeze for 4 hrs, or until solid. To eat, dip each mould in hot water for a few secs to loosen, and pull the ice lolly out by its stick.

3

Baked new potatoes with spring onion, sour cream and crispy bacon recipe

Ingredients:

• 1.5kg new or small salad potatoes, such as Venezia
• 1 tbsp olive oil
• 6 smoked streaky bacon rashers
• 4 spring onions, roots and tops trimmed
• 2 tbsp chopped chives
• 150g sour cream

Method:

1.Preheat the oven to 200°C, 180°C fan, gas 6. Prick the potatoes with the tip of a knife, toss them with olive oil and spread out on a baking tray. Season with salt and bake for 45 mins, turning half way.

2.Preheat the grill to medium. Spread the bacon out on a small baking tray and grill for 3-4 mins, turning half way, until golden and crisp. Transfer to a plate lined with kitchen paper. Once cool, chop into small pieces.

3.Finely chop 3 of the spring onions. Finely slice the remaining onion on the diagonal and set aside. Combine the 3 chopped spring onions and half the chives with the sour cream and a good grind of black pepper.

4.Let the potatoes cool for 10 mins before handling so they aren’t piping hot. Make a small cut in the top of each baked potato and squeeze the sides gently. Season with a little salt and pepper. Add a heaped teaspoon of the spring onion mixture to each potato. Scatter with the bacon pieces, sliced spring onion and remaining chives, plus a little more black pepper.

4

Milk ice lolly with blackberries recipe

Ingredients:

• 150ml semi-skimmed milk
• 1 x 170g tube condensed milk
• 2 x 150g packs blackberries

Method:

1.In a large bowl, mix the milk and condensed milk until well combined. Add in a third of the blackberries and crush on the bottom of the bowl slightly to break up and release some juice to colour.

2.Divide the remaining blackberries between 8 lolly moulds, then fill until almost full with the liquid. Freeze for one hour or until firm enough to allow a lollystick to stand up in the mixture, then add the lollystick and continue to freeze until solid.

3.When you are ready to serve, dip the moulds into a pot of warm water to gently release the lollies. Serve immediately.

5

Cheesy turkey schnitzel recipe

Ingredients:

• 675g (24oz) pack quick-cook turkey breast steaks
• 75g (3oz) Emmental, finely grated
• 100g (4oz) fine white breadcrumbs
• 1 egg, beaten
• 200g cherry tomatoes on the vine
• 3tbsp vegetable oil
• salad leaves, to serve
• lemon wedges, to serve

Method:

1.Place the turkey steaks on a work surface and bash lightly with a rolling pin to flatten slightly.

2.Mix the grated Emmental, breadcrumbs and some seasoning on a plate and pour the beaten egg onto another plate. Dip the turkey steaks into the beaten egg, then in the breadcrumb mixture.

3.Cook the tomatoes under a hot grill for 5 minutes, then keep them warm in the oven.

4.Heat 1tbsp of the oil in a large nonstick pan and fry the turkey steaks in batches, for 3-4 minutes on each side until cooked through with no pink showing. Keep warm in the oven and cook the rest, adding extra oil to the pan.

5.Set one schnitzel aside, and serve the rest with the salad, lemon and tomatoes.

6

Cumin chicken and cherry tomato skewers recipe

Ingredients:

• 4 x 150g skinless chicken breast fillets
• 2tsp ground cumin seeds
• 2tsp ground coriander seeds
• 2tbsp fresh coriander leaves
• juice of 1 lemon
• 1 tbsp olive oil
• 12 cherry tomatoes
• salt, to taste
• pepper, to taste

Method:

1.Cut the chicken breast fillets into bite-sized pieces and place in a non-metallic shallow bowl. In a small bowl, mix together the spices, coriander leaves, lemon juice, oil and seasoning until well combined. Stir the spice mix into the chicken so that all the pieces are coated. Leave to marinate for 30 minutes, covered.

2.Thread chicken and cherry tomatoes onto four metal skewers (or wooden ones pre-soaked in water for 30 minutes) and grill or barbecue for 4 minutes under/over medium high heat. Turn the skewers and baste with any remaining marinade in the dish, then grill for a further 3 minutes or until the chicken is cooked through and the juices run clear.

3.Try serving each portion with 3 tbsp (100g) cooked brown basmati rice and a large mixed leaf salad dressed with 1 tbsp low-calorie balsamic vinaigrette.

Chicken breasts in white wine sauce recipe

Ingredients:

• 4 skinless chicken breasts
• 1 stick celery, roughly chopped
• 1 small onion, peeled and quartered
• 1 bay leaf
• 1tsp black peppercorns
• 300ml chicken stock
• 125ml dry white wine
• 20g reduced-fat (lighter) spread
• 1tbsp plain flour
• 100ml Tesco healthy living creme fraiche
• 100g (3 1/2oz) button mushrooms, chopped
• 1tbsp finely chopped parsley
• salt

Method:

1.Put the chicken breasts in a saucepan which will take them in a fairly snug layer, with the celery, onion, bay leaf and peppercorns, then and add just enough chicken stock to cover them. Bring to a simmer, put the lid on and cook very gently for 15 minutes or until the chicken is cooked all the way through with no pink showing. Using a slotted spatula, remove the chicken fillets to a plate, cover and keep warm.

2.Strain the cooking liquid through a fine sieve, mashing the contents down in the sieve as you do so, then return the sieved liquid to the pan with the wine and put on a fast simmer without a lid for 2 minutes. 

3.Melt the spread in a small non-stick saucepan over medium heat. Add the sauce flour and stir well to make a roux. Slowly add the reserved poaching liquid/wine mix to the pan, stirring constantly, to make a thick sauce. Add the mushrooms, bring to simmer and cook for two minutes. Stir the crème fraîche, parsley and salt into the sauce. Check seasoning. Serve the chicken breasts thickly sliced, with the sauce spooned over.

Brussels sprouts with sugared pancetta and chestnuts recipe

Ingredients:

• 500g (1lb) Brussels sprouts, trimmed but left whole
• 110g pack Tesco Finest smoked pancetta
• 1tbsp light brown sugar
• 240g (7¾oz) cooked, chestnuts

Method:

1.Steam the sprouts for 4-5 minutes, depending on their size, until just tender. Drain thoroughly. Lay the pancetta out over the base of a large, nonstick frying pan and place over a medium heat. As the pancetta melts and turns golden underneath, scatter with the sugar and, using tongs, turn the rashers over. Cook until deeply burnished and crisp. Remove to a bowl.

2.Tip the chestnuts and sprouts into the pan and stir thoroughly. Season with black pepper. Return the pancetta to the pan, then spoon into a warmed dish.

Carrot and swede mash recipe

Ingredients:

• 500-600g carrots, peeled and cut into 1cm slices
• 1 swede (about 700g), peeled and cut into 1cm cubes
• 50g softened butter (or 2 tbsp olive oil, to make it vegan)
• 10g fresh thyme, leaves picked and chopped, plus a few leaves to serve
• ½ lemon, zested

Method

1.Simmer the carrots and swede over a medium-high heat for 30 mins until the swede is tender when pierced with a fork. Drain well and return to the pan.

2.Meanwhile, mash the butter with a fork in a bowl (or pour in the oil), then add a few grinds of black pepper, the thyme and lemon zest.

3.Blitz the carrot and swede with a stick blender to a smooth mash. Stir in half the butter or oil, then top with the remainder and a few extra thyme leaves to serve.

Barbecued fruit kebabs recipe

Ingredients:

• 1 large banana, thickly sliced
• 175g strawberries, larger ones halved
• 1 mango, stoned, peeled and cut into cubes
• 1 peach, stoned and cut into wedges
• 2 kiwi fruit, peeled and quartered
• 2 tbsp chocolate dessert sauce, for drizzling

Method:

1.Thread the fruit onto 4 skewers.

2.Cook on the bars of preheated barbecue or griddle for 10 minutes, turning occasionally, until the natural sugars start to caramelise slightly.

3.Serve immediately, drizzled with the chocolate dessert sauce.

Shortbread cookies with strawberry jam filling recipe

Ingredients

• 150g margarine, softened, plus extra for greasing
• 75g caster sugar
• 200g plain flour, sifted
• ½ tsp bicarbonate of soda
• ½ tsp vanilla extract
• 250g 'no bits' strawberry jam

Method:

1.Preheat the oven to gas 3, 170°C, fan 150°C and grease and line baking trays with nonstick baking paper.

2.In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk. Beat in the flour, bicarbonate of soda and vanilla extract until a dough forms, then knead it lightly for 5 mins. Roll the dough out on a lightly floured surface to 1cm thickness and cut shapes using a 5 cm diameter star-shaped cutter.

3.Arrange spaced apart on the baking trays, then use your thumb to make an indent in the centre of each cookie. Bake for 15-20 mins and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely.

3.Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.

Parsnip, sweet potato and truffle mash recipe

Ingredients:

• 750g pack parsnips, peeled and cut into 5cm chunks
• 750g sweet potatoes, peeled and cut into 5cm chunks
• 1 vegetable stock cube
• 50g blanched hazelnuts
• 1 tbsp maple syrup
• 150ml milk
• 2 tbsp truffle-flavoured olive oil, plus extra for drizzling
• 3 spring onions, trimmed and sliced on the diagonal

Method

1.Put the parsnips and sweet potatoes in a large saucepan with the stock cube and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 25 mins.

2.Meanwhile, toast the nuts in a small frying pan over a medium heat, stirring. When lightly golden, add the maple syrup and cook for 1 min, then transfer to a bowl.

3.Drain the vegetables well, then leave in the colander for a few mins to steam-dry.

4.Return the vegetables to the dry saucepan and mash well. Draw the mash to one side of the pan and pour the milk into the other side. Heat until the milk is simmering, then stir it into the mash. Stir in the truffle oil and season to taste.

5.Tip the mash into a serving dish. Roughly chop the glazed nuts and scatter over. Garnish with the spring onions and finish with an extra drizzle of truffle oil.

1

Raspberry cakes recipe

Ingredients:

125g (4oz) plain flour

1½tsp baking powder

½tsp bicarbonate of soda

100g (3½oz) soft light brown sugar

1 large egg

150g (5oz) pot raspberry yogurt

2tbsp sunflower oil

½tsp vanilla extract

125g (4oz) fresh or frozen raspberries

icing sugar, for dusting

Method:

1.Heat the oven to gas 4,180˚C, fan 160˚C. Line a 12-hole bun tray with 12 paper fairy cake cases. Sieve the flour, baking powder, bicarbonate of soda into a large mixing bowl, then add the sugar. 2.Lightly beat the egg in a separate bowl and mix in the yogurt, sunflower oil and vanilla extract. Pour into the dry ingredients and mix together until everything is just combined. Add the raspberries to the mixture and carefully fold in, making sure you don’t over-mix otherwise they will all break up.

3.Divide the mixture between the cake cases and place in the oven to cook for 15 minutes, until golden and springy

4.To check the cakes are cooked, you can insert a metal skewer into the middle of a cake. If it comes out clean they are ready. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar just before serving.

2

Raspberry and strawberry oaties recipe

Ingredients:

225g self-raising flour

175g sunflower margarine, plus extra for greasing

50g rolled oats

175g caster sugar

150g fresh raspberries, halved if large

150g fresh strawberries, stalks removed and halved

Method:

1.Grease a Swiss roll tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F. Mix the flour and salt and rub in the margarine. Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).

2.Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries and strawberries, squashing slightly to release the juice. 3.Cover with the remaining oat mixture then press down firmly. Bake for 25-30 minutes or until golden brown. Leave to cool for 10 minutes then cut into squares.

3

Italian white bean soup with polenta croutons recipe

Ingredients:

2 tbsp olive oil

1 onion, sliced

2 garlic cloves, crushed

3 x 400g tins cannellini beans, drained and rinsed

600ml vegetable stock

handful rosemary, chopped, plus extra to garnish

½ lemon, zested and juiced

1/2 x 500g pack polenta, cubed

vegetarian hard cheese or Parmesan shavings, to serve

Method:

1.Heat 1 tbsp oil in a pan. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, cook for 1 minute, then stir through the beans, stock and rosemary.

2.Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove half the mixture and whizz with a stick blender to a purée. Stir it back into the soup. Add the lemon zest and juice, then season to taste.

3.Meanwhile, heat the remaining oil in a frying pan. Add the polenta cubes and fry for 2-3 minutes, turning until golden and crisp on all sides. To serve, ladle the soup into bowls and top with the polenta croutons, extra rosemary and cheese shavings.

4

Asparagus soup recipe

Ingredients:

25g butter

2 shallots, peeled and finely chopped

1 large potato, peeled and diced

2 sprigs fresh thyme

500ml vegetable stock

500g asparagus

200ml dry white wine

100ml single cream (optional)

ground black pepper

Method:

1.Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for 5 minutes until tender.

2.Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.

3.Using a hand blender or liquidise, purée the soup until smooth. Steam the asparagus tips for 4-5 minutes, then add to the soup just before serving. Pour into small bowls with a swirl of cream and a grind of black pepper.

5

Robyn's 'successful' school run porridge recipe

Ingredients:

27g Quaker Oat So Simple sachet

180ml semi-skimmed milk or water

20g mixed berries (such as raspberries, strawberries and blueberries)

10g blackberries

½ banana, sliced

Method:

1.Make the porridge following the Quaker Oats pack instructions.

2.Sprinkle over the mixed berries, then the banana.

3.Alternatively, if you want to do something fun for younger kids, make a face with 2 banana slices for eyes and a line of berries for a mouth.

6

Pub-style Yorkshire puddings recipe

Ingredients:

150g plain flour

¼ tsp fine salt

4 large eggs

200ml semi-skimmed milk

4 tbsp vegetable oil

Method:

1.Sieve the flour into a large bowl, add the salt and eggs and whisk to a thick, smooth paste. Whisk in the milk, a little at a time; season with black pepper. Transfer to a jug. Set aside for 20 mins (or cover and chill for up to 24 hrs, bringing back to room temperature for 30 mins before using). Meanwhile, preheat the oven to gas 8, 230°C, fan 210°C.

2.Divide the oil between the holes of a 12-hole muffin tin (or 2 x 4-hole Yorkshire pudding tins); the oil should cover the bases. Transfer to the top shelf of the oven for 5 mins.

3.Carefully remove the tin from the oven – the oil should be smoking slightly and rippling. Divide the batter between the holes (the oil should sizzle if hot enough), filling them halfway, working quickly so the oil doesn't cool down. Return to the top shelf of the oven for 15-20 mins until golden, puffed and crisp. Don't be tempted to open the oven door until after 15 mins. Cook for a few mins more if the centres are still doughy.

7

Mint and white chocolate ice cream shorties recipe

Ingredients:

½ x 900ml tub vanilla ice cream

12 large mint leaves

green gel food colouring (optional)

100g white, milk or dark chocolate chips

150g (5 1/4oz) white chocolate

1 x 300g pack rich shortie biscuits

50g (1 3/4oz) dark chocolate

Method:

1.Line a large freezerproof container with clingfilm. Working quickly, spoon the ice cream into a food processor and tear the mint leaves over the top. Blitz in bursts, to minimise melting, until the ice cream is smooth and the mint is finely chopped. Stir in a little food colouring to get a pale green colour, if you like, then stir in the chocolate chips. Spread the ice cream in the container, then freeze for 3-4 hours, until solid.

2.Melt the white chocolate in a heatproof bowl over a pan of simmering water. Dunk each biscuit halfway into the white chocolate. Put on a wire rack to set. Melt the dark chocolate, drizzle over the biscuits then leave to set.

3.Using a teaspoon, scoop a ball of the ice cream onto one biscuit then place the other biscuit on top and press down, enabling the ice cream to ‘squidge’ to the edges.

8

Peppermint creams recipe

Ingredients:

400g (13oz) icing sugar, sieved, plus extra for dusting

1tbsp condensed milk

1-2tsp peppermint flavouring, to taste

100g (3½oz) dark chocolate, broken into chunks

Method:

1.In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.

2.Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm) thick. Dip a 4cm (1 1⁄2cm)-diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating.

3.Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small, plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes, or until set.

9

Rolled pork loin with fennel seed crust recipe

Ingredients:

1kg rolled pork loin

6 garlic cloves

1 tbsp orange juice

2 tbsp fennel seeds

1 tsp salt

pepper

Method:

1.Preheat the oven to gas 7, 220°C, fan 200°C. Place the pork in a roasting tin. Using a sharp knife, score the skin of the pork. Place the garlic, orange juice, fennel seeds, salt and pepper in a small bowl and stir well. Thoroughly rub the mixture into the scored skin.

2.Roast the pork loin for 20 minutes. Reduce the oven temperature to gas 5, 190°C, 170°C fan and roast for 1 hour, covering with foil if it starts to brown too much. Remove the meat from the oven and cover it with foil, allow to rest for at least 20 minutes. Cut into thick slices and serve immediately.

10

Treacle sponge pudding recipe

Ingredients:

175g (6oz) butter, very soft, plus extra for buttering

4 tbsp golden syrup

175g (6oz) self-raising flour

1 tsp baking powder

175g (6oz) light muscovado sugar

3 large eggs

1 tsp vanilla extraxct

Method:

1.Butter a 1.2 litre (2pt) pudding basin and line the base with a snug-fitting circle of nonstick baking paper. Place an upturned saucer in the base of a large lidded pan. It should fit snugly and allow for the whole pudding basin to sit inside the pan.

2.Make a lid for the basin by cutting out a large circle of baking paper and one of tin foil, both 6cm (2 1⁄2in) larger than the top of the basin. Butter one side of the baking paper. Put the foil on top of the paper, buttered- side down, and fold a pleat down the centre. Have some kitchen string ready to tie the lid in place when needed.

3.Spoon 3 tbsp golden syrup into the basin. Put the rest of the syrup in a mixing bowl with all the other sponge ingredients and whip together for a good minute using a hand-held electric beater, until smooth.

4.Spoon the mixture into the basin, levelling the top. Cover with the foil lid, buttered-side down. Bring the sides down around the basin and tie tightly with string; leave enough string to tie a ‘handle’ with which to lift the pudding out.

5.Stand the basin on the saucer and carefully pour boiling water into the pan until it reaches half way up the pudding side. Place over a low heat, put the pan lid on and gently steam it for 2 hours, or until a skewer inserted into the sponge (through the paper and foil) comes out clean. Have a kettle of hot water ready to top up the water level if needed; it shouldn’t fall too low or boil dry. Remove the pan lid and carefully lift the pudding basin out of the saucepan.

6.Remove the string and pudding basin lid. Place an upturned serving plate (with a lip to catch the sauce) on top. Turn the whole lot over and lift the basin away. Serve with cream, custard or ice cream.

11

Frozen blueberry yogurt bark recipe

Ingredients

500ml Greek-style natural yogurt

2 tbsp maple syrup or runny honey

1 vanilla pod, seeds scraped, or pinch ground cinnamon

250g blueberries

Method:

1.In a medium bowl, mix together the yogurt, maple syrup, cinnamon or vanilla seeds. Stir in the blueberries. Kids will love doing this.

2.Lightly grease a shallow 16cm x 26cm x 3cm baking tray and line with nonstick baking parchment. Pour in the mixture and spread out so that the blueberries are evenly dispersed.

3.Cover with cling film and freeze for 2 hrs, or until solid. Cut into finger shapes or long triangles and serve immediately.

12

Chargrilled chilli chicken pasta salad recipe

Ingredients:

200g pack of Tesco chunky flame grilled chicken, sliced

300g riccioli pasta

½ small fennel bulb, thinly sliced

80g sugar snap peas sliced into thirds

2 spring onions sliced

hand full of coriander roughly chopped

zest and juice of 1 ½ limes

1 red chilli deseeded and finely chopped

4 tbsp olive oil

1 pinch of sugar

Method:

1.In a large pan of salted water cook the Riccioli pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool.

2.Whisk together the remaining oil with the lime zest and juice sugar and chilli.

3.Combine the chicken with the cooled pasta, fennel, sugar snaps, spring onions and coriander, then pour over the dressing. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.

13

Strawberry, banana and oat chia cups recipe

Ingredients:

3 ripe bananas, mashed

100g rolled oats

300g (10oz) low fat vanilla yogurt

250ml (8fl oz) semi-skimmed milk

4 tbsp black or white chia seeds

400g (13oz) strawberries, hulled and sliced

2 tbsp honey, optional

Method:

1.In a mixing bowl, combine the mashed bananas with the oats, yogurt, milk or almond milk and chia seeds. Cover and chill for at least 3 hours or up to 12 hours. The mixture will thicken as the oats and chia seeds absorb the liquid and swell up.

2.When ready to serve, put a layer of sliced strawberries in the bases of four serving glasses. Spoon a generous layer of the banana-oat mixture on top and add a drizzle of honey, if you like. Repeat the layers of strawberry and banana to use all the mixture up then finish with an extra spoonful of yogurt and the remaining strawberries. Add a final drizzle of honey, if using.

14

Pork chops with potato wedges recipe

Ingredients:

6 Redmere Farms potatoes

1 large Redmere Farms onion, sliced

1 tbsp vegetable oil

pinch chilli powder (optional)

black pepper

2 eating Rosedene Farms apples

4 Woodside Farms pork chops

1 tsp vegetable oil

mixed vegetables, to serve

Method:

1.Preheat oven to gas 6, 200ºC, 400ºF. Cut each potato into 8 wedges. 2.Place in a roasting tin with the onion. Drizzle with oil, sprinkle with chilli powder and black pepper, and roast for 15 minutes.

3.Core the apples and cut into rings. Place 4 pork chops in a separate tin with apple slices on top. Brush with oil and roast for 25 mins or cooked through. Serve with mixed vegetables.

15

Pan-fried pears with salted caramel sauce and vanilla ice cream recipe

Ingredients:

4 scoops vanilla ice cream

4 Conference pears

2tsp lemon juice

3tbsp butter

50g (2oz) soft brown sugar

1tsp vanilla extract

100ml (3 1/2fl oz) double cream

½ tsp sea salt flakes

4tsp toasted almond flakes

Method:

1.Put the ice cream scoops on a tray and store in the freezer. Toss the pear quarters in lemon juice.

2.In a frying pan, heat 1tbsp of the butter over a medium heat and sauté the pears until lightly browned. Remove from the pan and add the remaining butter and sugar. Melt on a low heat until bubbling. 3.Remove from the heat and add the vanilla and cream. Cook for another minute, sprinkle over the salt, add the pears and warm through.

4.Serve the pears with the ice cream and a scattering of almond flakes.

16

Apple and pear smoothie recipe

Ingredients:

1 banana

2 medium apples (Golden Delicious, Gala, Granny Smith or Pink Lady)

1 ripe pear

250ml (8fl oz) low-fat vanilla or soy yogurt

250ml (8fl oz) apple juice

pinch of ground cinnamon

Method:

1.Peel and dice 1 banana, peel, core and dice 2 medium apples (Golden Delicious, Gala, Granny Smith or Pink Lady) and 1 ripe pear.

2.Put the fruit in a food processor and whizz with 250ml (8fl oz) low-fat vanilla or soy yogurt, 250ml (8fl oz) apple juice and a pinch of ground cinnamon until finely puréed and smooth, then pour into tall glasses over ice.

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