Smoked salmon with horseradish crème fraîche & beetroot

Ingredients 200ml tub crème fraîche 3 tbsp hot horseradish sauce 1 tbsp vodka (optional) 2 tsp white wine vinegar 2 tbsp olive oil 1 tsp honey 250g pack cooked beetroot (not in vinegar), finely diced 8 large slices smoked salmon 24 red chicory leaves 60g baby rocket salad few snipped dill sprigs fingers of toast, to serve (optional) Method Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

Caramelised red onion, prosciutto & mushroom tart 3

Ingredients 4 tbsp olive oil 5 red onions, thinly sliced 1 tsp dried thyme or 2 tsp fresh 1 tbsp balsamic vinegar 500g pack puff pastry 4 thin slices prosciutto 400g open cup mushrooms, stalks trimmed 100g firm goat's cheese 50g bag rocket Caramelised red onion, prosciutto & mushroom tart Method Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool. Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over. Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper. Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.

Dried fruit energy nuggets

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Ingredients 50g soft dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seed Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.

Chestnuts in Cognac & vanilla syrup 01

Ingredients grated zest 1 unwaxed orange grated zest 1 unwaxed lemon 500g granulated sugar 1 vanilla pod, split 2 cinnamon sticks 100ml cognac 1kg cooked peeled chestnuts (vacuum-packed are fine) Old Method Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.

Bakewell cheesecake 3

Ingredients 200g/7oz almond biscuits 100g toasted flaked almonds ½ tsp almond extract 100g butter, melted 3 x 300g packs full-fat soft cheese 250g caster sugar 4 tbsp plain flour 1 tsp vanilla extract 3 large eggs 200ml tub soured cream just over half a 300g jar cherry jam icing sugar and cream, to serve Method Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs – try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling. In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream. Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can. Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight. Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

Sweet & spicy popcorn 1

Ingredients 100g bag salted microwave popcorn ¼ tsp chilli powder ½ tsp cinnamon 1 tbsp agave syrup Method Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.

Rosé strawberry syllabub

Ingredients 400g strawberries, hulled 4 tbsp caster sugar 4 tbsp rosé wine 170ml tub double cream 4 strawberry leaves, to decorate Method Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

Spiced apple crisps

Ingredients 2 Granny Smiths cinnamon, for sprinkling Method Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper. Cook for 45 mins – 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.

Strawberry rose Eton mess

Ingredients 8 shop-bought meringue nests 600ml pot double cream 2-4 tbsp rosewater, or to taste (it varies in strength so taste as you go) 500g strawberries, hulled and quartered rose petals (from the garden, not the florist), to serve (optional) Method In a large bowl, break up the meringues into bite-size pieces. Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water. Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.

Cheesy Stuffed Pretzel 13

So that’s where all our cheese went. Pretzels love to eat cheese. They eat all they can find until it fills their pretzel bodies. We made the mistake of keeping them next to each other and now we have a ton of these tasty pretzels perfect for on-the-go kids. Lucky you.

Lightly spiced carrot soup urgust

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Rosé strawberry syllabub

Ingredients 400g strawberries, hulled 4 tbsp caster sugar 4 tbsp rosé wine 170ml tub double cream 4 strawberry leaves, to decorate Method Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

Cherries in rosé wine & vanilla syrup

Ingredients 425ml rosé wine 1 vanilla pod, split lengthways 100g demerara sugar 500g cherries Method Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved. Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.

Dried fruits in cognac

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.

Grilled salmon with chilli & lime butter

Ingredients 1 tbsp olive oil 4 salmon fillets knob of butter 6 spring onions, finely sliced 1 large red chilli, halved, deseeded and finely chopped zest and juice 1 lime small bunch coriander, chopped Method Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside. Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

Malai kofta with spicy gravy

Ingredients 800g potatoes, peeled 5 tbsp plain flour 2 eggs, beaten 100g fine breadcrumbs oil for frying For the filling 2 heaped tbsp grated paneer cheese 5 cashew nuts, chopped 1 tbsp raisins 2-3 green chillies, finely chopped ¼ tsp sugar 1 tsp each ground coriander, cumin and chilli powder ½ tsp cardamom powder 3 tbsp vegetable oil or ghee For the gravy 2 medium onions, chopped 3 garlic cloves, crushed large piece ginger, grated 2 tsp poppy seeds, crushed to a powder 1 tbsp peanut or cashew nuts 3 tbsp vegetable oil 3 large tomatoes, puréed 1 tsp chilli powder ½ tsp each garam masala, ground coriander, cumin and sugar flaked almond and single cream, to serve Method Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool. Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water. When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.

Salt & pepper squid 04

Ingredients 85g cornflour 85g plain flour 2 tsp black pepper, cracked 2 tbsp ground Szechuan peppercorns, roughly crushed sunflower or vegetable oil, for frying 400g squid, cleaned and cut into strips (see tips, below) finely sliced spring onion and green chilli, to serve For the dipping sauce 1 red chilli, finely chopped half cucumber, finely diced 1 small red onion, finely chopped 100ml rice wine vinegar 1 tbsp caster sugar 2 tsp fish sauce Method To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Fruit & nut yogurt 001

Ingredients 3 tbsp chopped mixed nuts 1 tbsp sunflower seed 1 tbsp pumpkin seed 1 sliced banana 1-2 handfuls berries (frozen and defrosted is fine) 200g vanilla yogurt Method Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.

Tomato, watermelon & feta salad with mint dressing

Ingredients 2 tbsp olive oil 1 tbsp red wine vinegar ¼ tsp chilli flakes 2 tbsp chopped mint 4 tomatoes, chopped 500g/1lb 2oz watermelon, cut into chunks 200g pack feta cheese, crumbled Method Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning. Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 mins to allow the fruit to get really juicy. Gently stir through the feta, then serve.

Tomato & mint salad

Ingredients 400g cherry tomatoes 1 small red onion handful of mint leaves extra-virgin olive oil, for drizzling a little lemon zest Method Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Spiced lamb koftas with mint & tomato salad

Ingredients For the koftas 500g pack lean lamb mince 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped 10 pitted green olives, finely chopped small bunch parsley, chopped 1½ tbsp ras-el-hanout 1 tbsp vegetable oil yogurt, salad and wraps, to serve (optional) For the salad 4 large tomatoes, chopped ½ red onion, very finely sliced small bunch mint, leaves picked juice ½ lemon good pinch of sugar Method In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins. Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Lamb kleftiko

Ingredients 6 garlic cloves 3 tbsp roughly chopped oregano 1 tbsp roughly chopped rosemary zest 1 lemon and juice of 2 ½ tsp ground cinnamon 3 tbsp olive oil 2kg leg of lamb 1kg Desiree potatoes, halved or quartered 5 bay leaves For the mint yogurt 250g Greek yogurt juice ½ lemon 1 tbsp olive oil handful mint, shredded For the Greek-style salad 1½ tsp red wine vinegar 1½ tbsp extra-virgin olive oil 100g baby spinach small bunch parsley, roughly chopped ½ red onion, finely sliced 175g cherry tomatoes, halved ½ cucumber, halved lengthways, deseeded and sliced 75g black kalamata olives, stoned and quartered Method Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight. The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender. Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you’re ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

Salt & pepper squid 2

Ingredients 400g large squid, or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want) 2-3 tbsp olive oil ½ tsp Chinese five spice powder little sesame oil, to serve few coriander sprigs, to serve sweet chilli sauce, to serve Method Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up. Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook. Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.

Salt & pepper squid 03

Ingredients 85g cornflour 85g plain flour 2 tsp black pepper, cracked 2 tbsp ground Szechuan peppercorns, roughly crushed sunflower or vegetable oil, for frying 400g squid, cleaned and cut into strips (see tips, below) finely sliced spring onion and green chilli, to serve For the dipping sauce 1 red chilli, finely chopped half cucumber, finely diced 1 small red onion, finely chopped 100ml rice wine vinegar 1 tbsp caster sugar 2 tsp fish sauce Method To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Chinese-style braised beef one-pot 1

Ingredients 3-4 tbsp olive oil 6 garlic cloves, thinly sliced good thumb-size piece fresh root ginger, peeled and shredded 1 bunch spring onions, sliced 1 red chilli, deseeded and thinly sliced 1½ kg braising beef, cut into large pieces (we used ox cheek) 2 tbsp plain flour, well seasoned 1 tsp Chinese five-spice powder 2 star anise (optional) 2 tsp light muscovado sugar (or use whatever you've got) 3 tbsp Chinese cooking wine or dry sherry 3 tbsp dark soy sauce, plus more to serve 500ml beef stock (we used Knorr Touch of Taste) steamed bok choi and steamed basmati rice, to serve Method Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2. Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Sweet & spicy popcorn

Ingredients 100g bag salted microwave popcorn ¼ tsp chilli powder ½ tsp cinnamon 1 tbsp agave syrup Method Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.

Slow Cooker Shredded Pork 6

TOTAL TIME:10 hr 10 min Prep: 10 min Inactive Prep:-- Cook:10 hr YIELD:8 servings LEVEL:Easy INGREDIENTS 1 (15-ounce) can tomato sauce 3 tablespoons chili powder 3 tablespoons light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cumin 1 (3-pound) pork shoulder (or butt), trimmed of excess fat Kosher salt and freshly cracked black pepper 5 cloves garlic, minced or grated 2 yellow onions, diced 1/4 cup fresh lime juice DIRECTIONS Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams

Smoked mackerel salad with beetroot & horseradish dressing

Ingredients 150g bag baby salad leaves 300g/10oz pack smoked mackerel fillets, skinned and flaked 4 tbsp horseradish cream For the dressing 3 small shallots, finely sliced into rings 4 tbsp red wine vinegar 4 cooked, peeled beetroot, 2 finely diced, 2 sliced into 18 slices 8 tbsp olive oil Method For the dressing, tip the shallots into a bowl with the vinegar, season and set aside to soften for a few mins. Mix the diced beetroot and olive oil into the shallots. The dressing can be made up to a day ahead and chilled. To serve, lightly toss the leaves with the mackerel and some of the dressing. Place 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Spoon little blobs of horseradish around each plate and serve.

Cheesy Stuffed Pretzel 12

So that’s where all our cheese went. Pretzels love to eat cheese. They eat all they can find until it fills their pretzel bodies. We made the mistake of keeping them next to each other and now we have a ton of these tasty pretzels perfect for on-the-go kids. Lucky you.

Grilled salmon tacos with chipotle lime yogurt

Ingredients 1 tsp garlic salt 2 tbsp smoked paprika good pinch of sugar 500g salmon fillets 200ml fat-free yogurt 1 tbsp chipotle paste or hot chilli sauce juice 1 lime To serve 8 small soft flour tortillas, warmed ¼ small green cabbage, finely shredded small bunch coriander, picked into sprigs few pickled jalapeno chillies, sliced lime wedges, to serve hot chilli sauce to serve, (optional) Method Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Eton mess cake

Ingredients 175g unsalted butter 5 tbsp double cream, from a 300ml pot 1 tsp vanilla paste or extract 225g plain flour 100g ground almonds 1 tsp baking powder 200g golden caster sugar 5 large eggs, at room temperature 400g strawberries,½ roughly chopped, ½ finely sliced 4 meringues nests (50g/2oz), very roughly broken up a little icing sugar, to serve

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Method Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside for later. Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the tin and level the top. Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.