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1

Ingredients:

• 300g raspberry, plus a few extra to serve
• 225g blackberry, plus a few extra to serve
• 100g redcurrant, plus a few extra to serve
• 400g strawberry, hulled and quartered
• 140g golden caster sugar, plus a bit extra (optional)
• 400g brioche loaf
• clotted cream, to serve (optional)

Method:

1. Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
2. Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares, trimmed to fit.
3. Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start witthe bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
4. Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
5. Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
6. To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.

Lemon & thyme butter-basted roast chicken & gravy

2

Ingredients:

• 50g butter, softened
• bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
• 4 garlic cloves, 1 mashed, the other 3 left whole but squashed
• 2 lemons, halved
• 1 chicken, about 1½ kg
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 2 bay leaves
• 1 tbsp plain flour
• 250ml chicken stock splash soy sauce (optional)

Method:

1. Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
2. Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
3. Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
4. To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

Lemon syllabub

3

Ingredients:

• 284ml tub whipping cream
• 50g caster sugar
• 50ml white wine
• zest and juice from ½ lemon
• almond thins or berries, to serve

Method:

1. Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

Super smoothie recipe

4

Ingredients

• 500ml (17fl oz) cold semi-skimmed milk
• 250ml (8fl oz) fruit yogurt
• 2 bananas
• 8 large strawberries

Method

1. Pour the milk into the blender, with some help from an adult.
2. Add the yogurt to the blender too. Children may enjoy experimenting with different flavours of yogurt, such as banana and vanilla, or orange and mango.
3. Peel the bananas, break each one into two or three pieces and add to the blender.
4. Wash and drain the strawberries, before pulling the green stalks off and dropping the strawberries into the blender with the other ingredients. Remember you could choose other fresh fruits that are in season, or add frozen or canned fruit.
5. Ask an adult to put the lid on the blender, hold it with a clean dishcloth and switch it on for 5 to 10 second pulses. Repeat this until the mixture is smooth.
6. Again with some help from an adult, pour the smoothie into 4 plastic beakers or cups and serve as a refreshing drink.

Chocolate cake recipe

5

Ingredients

For the sponge

• 220g unsalted butter, softened
• 220g (7 3/4oz) caster sugar
• 200g self-raising flour
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 3 tbsp cocoa powder
• 2 tbsp milk
• small pinch salt

For the ganache

• 300ml (10oz) double cream
• 300g (10oz) dark chocolate

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm (8in) cake tins and set aside. In a large bowl, beat together the butter and sugar until pale. Add all the remaining sponge ingredients and beat together until well combined. Divide the mixture between the cake tins and smooth the tops. Bake in the oven for 20-25 minutes or until an inserted skewer comes out clean. Once baked, cool in the tins for 10 minutes, then remove from the tins and transfer to a cooling rack to cool completely.
2. Meanwhile, make the ganache. Heat the double cream gently in a saucepan and break up the dark chocolate into cubes and place in a bowl. When the cream is just under the boil, pour it over the dark chocolate, ensuring it’s all covered, and allow to stand for 2-3 minutes. Whisk the ganache gently until it starts to combine and goes glossy. Allow to cool for 10 minutes, then place in the fridge for around 30 minutes, until it is a spreadable consistency.
3. Once the sponges are cool, lay one with the topside down on a cake stand and spread with 1/3 of the ganache mixture. Top with the other sponge, topside up and push down slightly to secure it onto the filling. Ice the top of the cake with the remaining mixture by piling it in the centre and spreading it to the sides of the top sponge. Bring it down the sides gradually and smooth with a palette knife. Serve in large slices.

Vegan chocolate cake recipe

6

Ingredients

• 240ml almond milk
• 2 tsp apple cider vinegar
• 125g melted coconut oil, plus extra for greasing
• 1 tsp instant coffee
• 2 tsp vanilla paste
• 1 x 410g tin quartered pears, drained and puréed
• 240g gluten-free flour
• 240g light brown sugar
• 240g cocoa powder
• 2 tsp bicarbonate of soda
• 1 tsp gluten-free baking powder

For the frosting

• 280g almond butter
• 50g cocoa powder
• 1 tsp vanilla paste
• 100g light brown sugar
• 150ml almond milk
• 150g fresh raspberries

Method

1. Preheat oven to gas 3, 170°C, fan 150°C. Lightly grease an 18cm round cake tin with coconut oil.
2. Mix the almond milk and cider vinegar in a large mixing bowl, and allow to set for a few mins to activate. Add the coconut oil, coffee, vanilla extract, and pear purée and beat until foamy.
3. Add the flour, sugar, cocoa powder, bicarbonate of soda and baking powder to the wet ingredients and mix well. Taste, and adjust sweetness by adding more sugar, if desired.
4. Pour mixture into the prepared tin. Bake for 25-30 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely before frosting.
5. Meanwhile, prepare the buttercream frosting by beating together all the ingredients until light and fluffy. If the consistency is too thick, add more almond milk. If it's too thin, add more cocoa powder or light brown sugar.
6. Once the cake is cooled, spread the frosting generously over the top and decorate with the raspberries, if using. Alternatively, omit the frosting and dust with cocoa powder.

Elderflower and raspberry pots recipe

7

Ingredients

• 300g quark
• 2 tsp vanilla extract
• 50g icing sugar
• 250g raspberries
• 3 tbsp elderflower cordial
• 1 lemon
• 20g toasted flaked almonds

Method

1. Put 300g quark in a bowl with 2 tsp vanilla extract and sieve over 50g icing sugar. Gently stir together for 1 min until the sugar is combined and the consistency is light. 
2. Put 250g raspberries in a small bowl with 3 tbsp elderflower cordial and gently mash to a soft, crushed consistency. Zest 1 lemon; stir half through the raspberry mixture. 
3. Put a dessertspoonful of the raspberry mix into 4 bowls or glasses. Top each with a quarter of the quark mixture, then divide the remaining raspberry mix between them. Garnish with 20g toasted flaked almondsand the remaining lemon zest. Eat immediately, or chill for up to 4 hrs.

Coleslaw with horseradish and fennel recipe

8

Ingredients

• 350g red cabbage, core and outer leaves removed
• 350g white cabbage, core and outer leaves removed
• 1 fennel bulb, core and outer leaves removed
• 100g demerara sugar
• 60g salt
• 6 spring onions, trimmed, sliced into 10cm lengths, then shredded lengthways
• 150g mayonnaise
• 2 tbsp white wine vinegar
• 4 tbsp horseradish sauce or Dijon mustard
• 150g pack sugar snap peas, thinly sliced lengthways

Method

1. Use a mandolin or sharp knife to slice the cabbages and fennel into very thin strips. Put in a large bowl and toss with the sugar and salt. Set aside for 5 mins.
2. Transfer to a colander and rinse thoroughly under cold water to remove the sugar and salt cure. Spread out on a baking sheet and pat dry with paper towels. Don’t squeeze dry, as it will affect the texture of the coleslaw.
3. Fill a bowl with water and a few ice cubes; add the spring onion. Swirl around to evenly disperse, then set aside for 10 mins – the spring onion will crisp up and curl into pretty shapes.
4. Meanwhile, make the dressing by whisking together the mayonnaise, vinegar, horseradish or mustard and some black pepper.
5. Toss the sugarsnaps with the cabbage and fennel, then add three-quarters of the dressing to the vegetables and mix, adding more to taste. Drain the spring onions and scatter over the coleslaw. Store in an airtight container in the fridge for up to 3 days. Delicious served with boiled new potatoes and baked salmon.

Tofu 'bacon' & hash-brown breakfast bagel recipe

9

Ingredients

• 3 tbsp free-from mayo-maize
• 150g fresh spinach
• 2 tsp sriracha chilli sauce
• 4 bagels, halved and toasted
• ¼ red onion (40g), thinly sliced (optional)

For the tofu ‘bacon’

• 25ml soy sauce
• 25ml maple syrup
• 1 tbsp olive oil
• 1 tsp onion or garlic granules
• ½ tsp smoked paprika
• 225g block smoked tofu, cut into 8 slices

For the hash browns

• 350g Maris Piper potatoes, scrubbed, grated and rinsed
• 4 slices (80g) vegan ‘cheese’

For the chickpea patties

• 400g tin chickpeas, drained and rinsed
• ½ tsp turmeric

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. To make the 'bacon', whisk the soy sauce, maple syrup, oil, onion or garlic granules and paprika in a bowl. Line a baking tray with a large piece of baking paper and arrange the tofu in a single layer. Pour over the marinade to cover evenly, then fold over the paper to make a loose parcel. Bake for 20 mins, then unwrap and cook for 15-20 mins until all the marinade has been soaked up and the tofu is lightly browned.
2. Meanwhile, make the hash browns. Put the potato in a clean tea towel and twist to wring out excess liquid. Transfer to a bowl and stir in the cornflour; season. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the potato mix to the pan in 4 loose piles and fry, undisturbed, for 8 mins or until browned. Use a spatula to shape into rounds, then flip and cook for 8 mins or until golden. Add an extra ½ tbsp oil if the pan becomes dry. Transfer to a baking tray and top each with a slice of vegan 'cheese' and set aside.
3. To make the chickpea patties, blitz the chickpeas in a food processor until smooth. Add the parsley, turmeric and 1 tbsp mayo-maize. Season to taste, then pulse to combine; it should hold its shape when pressed together. Use your hands to shape the mix into 4 round, flat patties and transfer to the tray with the hash browns. Bake for 5 mins to warm through and melt the 'cheese' on the hash browns.
4. Steam or boil the spinach for 2 mins to wilt. Mix the remaining 2 tbsp mayonnaise with the sriracha in a small bowl.
5. Assemble the bagels, layering the chickpea patties, hash browns, tofu slices and wilted spinach on the bases. Season with pepper and top with the sliced onion (if using), sriracha mayo and the bagel top.

Chicken nugget pittas recipe

10

Ingredients

• 600g frozen steak-cut oven chips
• 450g pack frozen breaded chicken nuggets
• 100g 50% less fat garlic & herb soft cheese
• 6 large white pittas
• 1 round lettuce, leaves separated and roughly torn
• 1 cucumber portion, quartered lengthways and sliced

Method

1. Heat the oven to gas 7, 220°C, fan 200°C. Put the chips on a baking tray and cook for 20 mins. Put the chicken nuggets onto another baking tray and cook for 15 mins.
2. Meanwhile, put the soft cheese in a bowl. Add 1-2 tbsp hot water and season with pepper. Mix until smooth.
3. To serve, toast the pittas. Split them in half width-ways then open each half to make 12 pitta pockets. Spread each pitta pocket with some of the soft cheese and stuff with lettuce leaves and cucumber. Put 2-3 crispy chicken nuggets into each pitta. Drizzle with the remaining soft cheese, and serve three pieces per person, alongside the chips.

Chicken and stuffing traybake recipe

11

Ingredients

• 1kg chicken thighs
• 3 tbsp olive oil
• 800g potatoes, peeled and cut into chunks
• 400g parsnips, peeled and quartered 
• 500g carrots, peeled and cut into batons
• 2 x 170g packs sage and onion stuffing mix
• 200g frozen peas
• 4 tsp chicken gravy granules

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken thighs in a large deep baking tray, drizzle over 1 tbsp olive oil and season. Roast for 15 mins.
2. Boil the potatoes in a large pan of boiling water for 10 mins. Add the carrots and parsnips to the pan and boil for a further 5 mins; drain.
3. Put a sachet of the stuffing mix into a heatproof bowl. Pour over 400ml boiling water and mix well. Leave to stand for 5 mins. Roll the stuffing into 12-14 golf-ball-sized balls.
4. Remove the chicken tray from the oven and add the veg and stuffing balls. Drizzle with the remaining oil and season the veg. Roast for 25-30 mins until the roast potatoes are golden and crunchy, the vegetables are tender and the chicken is cooked through.
5. Meanwhile, add the peas to a pan of boiling water and cook for 5 mins until tender.
6. Put the gravy granules into a heatproof jug and pour over 280ml boiling water. Whisk with a fork until smooth. Add more water if you prefer a thinner gravy. Serve with the roast chicken and veg.

Barbecued asparagus recipe

12

Ingredients

• 20 asparagus spears, trimmed
• olive oil
• salt
• pepper
• juice of 1 lemon
• Manchego, feta or Parmesan cheese

Method

Some oil and seasoning is all you need to make asparagus a delicious vegetarian addition to your barbecue.

1. Heat the barbecue until the coals are glowing and there are no flames or turn your gas barbecue to high.
2. Roll the asparagus spears in olive oil and salt. Cook on the barbecue until slightly blackened and wilted – depending on the thickness of the spears, 5-10 minutes.
3. Remove to a plate and drizzle with lemon juice. Crumble or grate over your choice of cheese so that it melts a little on contact with the hot asparagus and forms a cheesy dressing.

Nectarine and raspberry Pavlova recipe

13

Ingredients

• 3 large egg whites
• 175g caster sugar
• 1 tsp cornflour
• 1 tsp vanilla essence
• 1 tsp white wine vinegar

Filling

• 250g raspberries
• 1 tbsp caster sugar
• 300ml double cream
• 2 ripe nectarines, stoned and thinly sliced

Method

1. Preheat the oven to gas 1-2, 130°C, fan 110°C. Line a baking sheet with nonstick baking paper and draw a 23cm circle in the centre.
2. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.
3. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 1¼–1½ hours or until pale brown but a little soft in the centre. Leave to cool.
4. To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a nylon seive to remove the pips. Chill until required.
5. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.

Sticky lamb, sesame and watermelon salad recipe

14

Ingredients

• 400g (14oz) lamb steaks
• 2 tsp ground cumin
• 2 tbsp olive oil
• 2 tbsp sesame seeds
• 2 tsp clear honey
• 1⁄2 iceberg lettuce, core removed
• 800g (1lb 7oz) watermelon, peeled
• 3 spring onions, trimmed and finely shredded
• 1 x 31g pack flat-leaf parsley, leaves only
• 1⁄2 lemon, juice only
• pitta bread warmed, to serve

Method

1. Sprinkle both sides of the lamb with the cumin and some seasoning. Warm 1tbsp of the oil in a large nonstick frying pan over a high heat. Cook the lamb for 2-3 minutes on each side, until well browned.
2. Remove the pan from the heat and add the sesame seeds. Toss well to coat the meat and toast the seeds a little, then drizzle over the honey.
3. Cut the lettuce and watermelon into chunks and arrange on a platter. Scatter over the shredded spring onions and the parsley leaves.
4. Put the lamb on a board and cut into strips. Add to the salad, together with any juices. Squeeze the lemon juice into the frying pan and add the remaining olive oil. Season to taste and mix well, scraping up any sticky pieces from the base of the pan; drizzle over the salad.
5. Try serving with warmed pitta bread.

Ploughman's cheese straws recipe

15

Ingredients

• 375g pack ready rolled puff pastry
• plain flour, for dusting
• 4 tbsp sandwich pickle
• 2 slices wafer thin ham, finely chopped
• 60g (2 1/2oz) mature Cheddar, grated
• 1 egg, beaten

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 large baking sheets with nonstick baking paper. Roll out the pastry on a lightly floured board to the thickness of a pound coin.
2. Spread the pickle over the pastry, then scatter the ham and two-thirds of the cheese over one half. Fold over the other half to enclose the filling, then press down to seal.
3. Roll out again to the thickness of a pound coin. Trim the edges with a sharp knife to make a neat rectangle, then cut into 12 long strips. Cut each strip in half to make 24.
4. Brush each strip with beaten egg, then twist at each end. Arrange on the prepared baking sheets. Brush again with beaten egg, then scatter over the remaining cheese. Cover and chill for at least 10 minutes, or overnight.
5. Bake for 10-12 minutes, until golden. Serve hot or leave to cool completely. Store in a sealed container for up to 2 days.

Chocolate and caramel ice cream bundt recipe

16

Ingredients

• 8 snack-size nutty nougat caramels
• 900ml double cream
• 6 peanut cookies
• 300g light sweetened condensed milk
• 150g white cooking chocolate, to decorate (optional)
• 75g dark chocolate

Method

1. Roughly chop 5 of the caramels and tip into a heatproof bowl with 300ml of the cream. Place over a pan of just-simmering water and melt, stirring occasionally. Leave to cool.
2. Meanwhile, line a 2ltr (26cm) bundt tin with clingfilm, allowing the excess to hang over the sides so that the bundt is easier to remove later.
3. Finely chop 2 more of the caramels and roughly chop the peanut cookies. Put the remaining cream in a bowl and whisk until thickened and soft peaks form. Gently fold the condensed milk, chopped caramels, cookies and cooled nougat cream into the whipped cream.
4. Pour into the tin, then tap it on a surface a few times to level the cream and remove any bubbles. Cover with clingfilm and freeze overnight, or until needed. 
5. About 25 mins before serving, make the chocolate decoration, if using. Melt the white chocolate, then pour onto a metal baking tray and spread out to an even layer about 2mm thick. Chill for 15 mins until just set. Run a vegetable peeler over the surface to make thick curls.
6. Melt the dark chocolate, then cool until slightly thickened. Roughly chop the remaining caramel.
7. Use the clingfilm to help remove the bundt from the tin, then turn out onto a serving plate and remove the film. Drizzle over most of the melted chocolate so that it drips down the sides. Top with the white chocolate curls (if using), chopped caramel and the remaining melted chocolate. Serve immediately.

Lemon and thyme chicken with spaghetti recipe

17

Ingredients

• 100g (3½oz) full-fat soft cheese
• 1 clove garlic, crushed
• 1tbsp fresh parsley, finely chopped
• juice and zest of an unwaxed lemon
• 4 chicken breasts
• 2tbsp olive oil, plus extra for greasing
• 4-5 sprigs fresh thyme, leaves pulled
• 275g (9oz) spaghetti
• 1 medium head broccoli, cut into small florets
• 25g (1oz) finely grated parmesan
• ¼ - ½ tsp crushed chillies

Method

1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Mix the soft cheese with the garlic, parsley and lemon zest. Season with pepper.
2. Cut a pocket into the chicken breasts and put a spoonful of the cheese filling into each. Place on a lightly oiled baking tray. Drizzle all the chicken with 1 tbsp olive oil, scatter over the thyme leaves and season. Bake for 20-25 minutes, until cooked through.
3. While the chicken is cooking, half fill a large saucepan with water and bring to the boil. Add the spaghetti and cook for 10 minutes, then add the broccoli florets and cook for a further 2 minutes.
4. Drain the spaghetti and broccoli and return to the pan. Add the remaining olive oil, lemon juice, parmesan, chilli flakes and plenty of pepper. Toss together.
5. Take the chicken breasts out of the oven.Cut into a thick portion and ensure that it is cooked through, with no pink showing.Divide the spaghetti and broccoli between four plates, top each with a stuffed chicken breast and serve immediately.

Roast fennel and butter beans recipe

18

Ingredients

• 400g tin butter beans, drained
• 3 tsp preserved lemon paste
• 40g pitted black olives, halved
• 1 tbsp tarragon leaves, chopped
• 1 fennel bulb, fronds reserved
• 2 tbsp olive oil
• ½ tsp cumin seeds
• 100g purple sprouting broccoli, trimmed
• 1 tbsp extra-virgin olive oil

Method

1. Preheat the oven to gas 6, 200°C, fan180°C. Combine the butter beans, preserved lemon paste, olives and tarragon in a bowl. Set aside.
2. Slice the fennel in half, remove the stalk and then cut into 8 wedges. Combine with the olive oil and the cumin seeds. Season with a little salt and roast for 15 mins. Stir in the broccoli and 3 tbsp water and roast for a further 10 mins.
3. Stir through the butter bean mixture and return to the oven for a final 5 mins. Drizzle over the extra-virgin oil, garnish with the reserved fennel fronds and serve immediately.