Chocolate brownie cake

Ingredients 175g unsalted butter, plus extra for greasing 225g dark chocolate, broken into pieces 200g caster sugar 3 medium eggs, separated 65g plain flour 50g chopped pecan nuts Method Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Smoked salmon with beetroot & vodka crème fraîche 1

Ingredients 200ml tub crème fraîche 3 tsp vodka 2 tsp hot horseradish sauce 6 slices smoked salmon 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded salmon caviar (optional) few small, torn dill sprigs Method Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge. Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Caramelised red onion, prosciutto & mushroom tart 4

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 02

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.

Lightly spiced carrot soup urgust 1

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.

Salted caramel choc pots

Ingredients 4 tbsp dulce de leche or canned caramel (we used Carnation) ½ tsp sea salt, plus extra to serve 85g each milk and dark chocolate, broken into squares 1-2 long, thin, plain grissini 2 tbsp demerara sugar 100ml double cream, at room temperature 50ml milk Method Mix the caramel with the salt, divide between 2 small glasses and chill. Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve. Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs. To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.

Dried fruits in cognac 2

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.

Chestnuts in Cognac & vanilla syrup 03

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) 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.

Chilli con carne

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Chilli chocolate cookies

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

Crab & avocado tostadas

Ingredients 1 small red onion, sliced into thin rings juice 2 limes, plus wedges to serve pinch of caster sugar 170g can white crabmeat in brine, drained 2 spring onions, finely sliced 1 red chilli, deseeded and chopped 1 really ripe avocado, peeled, stoned and chopped 1 small garlic clove, crushed 2 corn tortillas handful mixed salad leaves Method Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready. Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli. Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

Sweet & spicy nuts 1

Ingredients 1 tbsp sunflowuts and cashews 2 tbsp honey Method Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins. Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely. er oil 1 tsp ground cinnamon ½ tsp mixed spice 400g mixed nuts, try almonds, Brazil

Spiced carrot & lentil soup 1

Ingredients 2 tsp cumin seeds pinch chilli flakes 2 tbsp olive oil 600g carrots, washed and coarsely grated (no need to peel) 140g split red lentils 1l hot vegetable stock (from a cube is fine) 125ml milk plain yogurt and naan bread, to serve "http://makingmeal.blogspot.com/2014/07/spiced-carrot-lentil-soup-1.html Method Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Chococcino cake

Ingredients For the sponge 200g soft, butter, plus extra for greasing 1 tsp baking powder 85g good-quality cocoa powder, such as Cafédirect or Green & Black's 140g self-raising flour 200g golden caster sugar 4 eggs 2 tbsp milk For the filling and icing 2 x 250g tubs mascarpone 85g golden caster sugar 4 tbsp very strong coffee (see tip below) 50g dark chocolate, for grating Method Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder. For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.

Fire engine cake

Ingredients 250g butter, softened 250g caster sugar 4 large eggs 1 tsp almond extract (if you have a nut allergy, use vanilla extract instead) 200g self-raising flour 50g ground almonds (if you have a nut allergy, use 50g plain flour instead) 2 tbsp milk For the icing and decoration 150g butter, softened 300g icing sugar, sieved 500g ready-to-roll icing, coloured red 250g ready-to-roll icing, coloured grey 200g royal icing, made from packet royal icing sugar (use 200g sugar) red food colouring 4 liquorice Catherine wheels 25g white ready-to-roll icing 2 iced party ring biscuits 25g ready-to-roll icing, coloured yellow 8-10 chocolate coated biscuit sticks (e.g Mikado) or mint sticks (e.g Matchmakers) 6 dolly mixture sweets blue food colouring black food colouring Lego firemen (optional) Method Heat the oven to 180C/160C fan/gas 4. Grease and base line a 20cm square cake tin with baking parchment. Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, almond extract, flour, ground almonds and milk and beat very well until light and pale in colour. Spread into the prepared tin and bake in the oven for 35–40 mins. Remove and allow to become completely cold before cutting and icing. To make the butter icing, put the butter into a bowl and beat well. Gradually beat in the icing sugar until smooth and creamy. Cut the cake in half to make two rectangles each 10x20cm. Take one half and cut into two pieces measuring 10x14cm and 10x6cm. Using a little butter icing, attach the 10x6cm piece to one end of the 10x20cm piece. This is the cab part of the engine. Take the 10x14cm piece and slice in half horizontally. Spread a little butter icing on the main part of the fire engine (behind the cab) and stick on one of the 10x14cm pieces. The remaining piece of cake is not required. Using a sharp knife, slice the front of the cab at an angle where the windows will be placed. Spread the whole cake with butter icing. Roll out the red fondant and use to cover the fire engine. Trim around the base. Roll out all but 50g of the grey icing to an irregular strip and place on a 30cm cake board. Carefully lift the fire engine onto the board. Unroll about half the liquorice from each of the four wheels. Attach the strips, using a little of the red icing, to make a double border around the base of the cake. Again using the icing, attach the four wheels. Use leftover liquorice to make strips to mark the centre of the road. Roll out the reserved grey icing and cut out 6 shutters and two wing mirrors. Attach to the cake using red icing. Use the white icing to make two front and two side windows for the cab. Attach with red royal icing and pipe around each window and pipe the cab doors. Stick on dolly mixtures to represent headlights, roof lights and ladder supports. Make a ladder from the chocolate covered biscuit or mint sticks, chopping and sticking with icing. Attach to the top of the engine with icing. Stick together the two party rings and attach to the side of the fire engine. Roll the yellow fondant icing into a long sausage and wrap around the biscuits to represent the hose, snake out onto the board and then make a small circle of yellow icing and stick on the end for the nozzle. Colour the remaining royal icing a pale blue colour. Thin with a little water if necessary and drizzle onto the cake board to represent water flowing from the hose. Using a little blue colouring thinned with water, paint the windows with a fine paint brush. Using black colouring, paint windscreen wipers on the front windows.

Lightly spiced carrot soup 1

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.

Spiced apple crisps 01

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.

Chinese-style braised beef one-pot 3

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.

Chestnuts in Cognac & vanilla syrup 02

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) 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.

Spiced carrot & lentil soup

Ingredients 2 tsp cumin seeds pinch chilli flakes 2 tbsp olive oil 600g carrots, washed and coarsely grated (no need to peel) 140g split red lentils 1l hot vegetable stock (from a cube is fine) 125ml milk plain yogurt and naan bread, to serve Method Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Lamb koftas 01

Ingredients 500g lamb mince 1 tsp ground cumin 2 tsp ground coriander 2 fat garlic cloves, crushed 1 tbsp chopped mint oil for brushing Method Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Chocolate, pistachio & nougat semi-freddo

Ingredients butter, for the tin 75g golden caster sugar 4 medium eggs 250g dark chocolate, finely chopped 450ml double cream 140g hard nougat or torrone, chopped into ½ cm chunks 50g pistachios, roughly chopped Method Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool. Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios. Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

Sugared scones

Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate Method Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix. Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.

Dried fruits in cognac 1

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac 19 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.