Wholemeal, Oat, Walnut and Seed Loaf

This is a simple, no-knead loaf that reminds you of the classic German rye breads such as pumpernickel. So quite a heavy texture with plenty of flavour, one to cut reasonably thin. Great accompaniments are cheese, rollmop herring, olives, pickles and crunchy vegetables or - as in the photo -  an easy lunch of cottage cheese, tomatoes, basil and garlic oil. 

Ingredients
300g wholemeal bread flour
100g oats
4 tbsp chia seeds
2 tbsp pumpkin seeds
100g walnuts, finely chopped or whacked in a pestle and mortar
1 tsp salt
400ml tepid water
1 tsp baking yeast
1 tsp honey

Method
1 - Line a baking tin. Then tip the flour, oats, chia seeds, pumpkin seeds, walnuts and salt into a large mixing bowl. Mix thoroughly.
2 - Stir the yeast and honey into the water until thoroughly combined and leave aside for 5-minutes until it starts to react.
3 - Make a well in the bread mix and pour in. Use the handle of a wooden spoon to mix thoroughly for a few minutes. Scrape the handle with a knife, cover and leave for an hour.
4 - Pre-heat the oven to 180C/160C fan/GM4. Tip the dough into the prepared tin. Cover and leave for another 30-minutes to settle and rise slightly.
5 - Use a sharp knife to score a few lines in the top then place on the middle shelf. Bake for 40-minutes then check to see it isn't burning. If it is, cover lightly with foil. Bake for a further 20-minutes, so 1-hour in total. Remove from the oven, take out of the tin and leave to cool on a wire rack.

Plum, Orange, Olive Oil and Almond Cake

Think of baking a cake and the usual ingredients come to mind, the holy grail of any sponge: butter, sugar, eggs and flour. But what if you replace the fat of the cake - butter - with olive oil? If you were in the Mediterranean or the Middle East, you wouldn't bat an eye at this. But I've found that when I serve a piece of cake to somebody here in the UK and then tell them it's made with olive oil, the response is often a twisted face followed by the word, 'Sorry?'

Using olive oil in cakes creates a surprisingly moist crumb and of course replaces the saturated fat of butter with healthier monounsaturated fats. It's best using a mild olive oil which doesn't overpower the cake with its natural pepperiness. But no harm in using extra virgin olive oil, with the fruitiness and savoury tones often enhancing the flavour.

In Mediterranean countries such as Greece, Spain and Italy, olive oil is the key fat for use in their wonderful concoctions, particularly when combined with zesty fruit such as lemons, limes and oranges as well as ground almonds or ground maize. It also enriches the bitterness of a decent dark chocolate too. So perhaps give it a go in your next cake and see the results of the faces when you tell them the 'surprising' ingredient.

Ingredients

1 small punnet of plums

50g soft brown sugar

Zest and juice of one orange

For the sponge

200g soft brown sugar

200ml olive oil

3 large eggs

150g self raising flour

50g ground almonds

A pinch of salt

1 - Pre-heat the oven to 180C/160C fan/GM4. Line a large ovenproof deep sided frying pan with baking paper. Sprinkle in the sugar and put on a medium heat.

2 - Half and stone the plums and line the bottom of the pan cut side down. Squeeze in the orange juice and simmer for 5-minutes until the plums are starting to soften and colour. Remove from the heat and allow to rest. 

3 - In a large mixing bowl, add the sugar, olive oil, orange zest and eggs. Whisk thoroughly. Then sift in the flour, add the almonds and fold in thoroughly.

4 - Pour over the plums then place on the middle shelf. Cook for 40-minutes then test to see if is cooked properly by inserting a clean sharp knife or sponge tester in the middle. If it comes out clean, remove from the oven and allow to cool in the pan.

5 - Turn out onto a serving plate and serve. 

Tofu Poke Bowl

A poke bowl is a dish that originates from Hawaii. Pronounced as ‘po-kay’, poke literally means to cut up into small pieces and originally invented as a dish comprising of raw fish, seaweed and possibly seasoned with the likes of salt and lime.

As with most dishes the world over, they are often adapted to suit the taste and trends of that particular region. The modern poke bowl became popular in Japan and using the same principles, was adapted to include raw fish or sushi alongside the likes of rice and raw vegetables.

I basically treat it as a super-healthy ‘pick and mix’ style dish that my family loves, particularly my youngest who would always choose small portions of different foods to choose from as opposed to the Northern English staple of meat and three veg. I try to balance it out with protein, carbs and vegetables, so in there often goes pretty much anything from the fridge or cupboard: tins of tuna, mackerel or sardines; leftover roasted chicken, beef or pork; pan-fried tofu; grains such as quinoa, brown rice or bulgur wheat; pulses such as lentils, black beans or chick peas; raw veg such as carrots, broccoli or cauliflower and perhaps some roasted vegetables such as sweet potatoes. The key is bringing it all together with a tasty sauce or dressing, and our go to sauce is often something hot, salty, sweet and sour using store cupboard ingredients (see recipe below).

So have fun ‘poking around’ your cupboards making your own poke bowls, experiment to your heart’s content and use the below recipe as a guide. You will find they quickly gain popularity in your house and if you get the balance right, you will find your body benefitting from some super-healthy ingredients.

Tofu Poke Bowl – Serves 4

Ingredients
1 red onion
100ml cider vinegar
1 tbsp sugar or honey
150g quinoa
Half a cucumber, cut into cubes
100g cherry tomatoes, halved
Juice of 1 lemon
4 spring onions, sliced
2 large sweet potatoes
2 blocks of 300g firm tofu
1 pack of tender stem broccoli
1 red onion
100ml cider vinegar
1 tbsp sugar or honey
2 limes
Sesame Seeds
Salt and pepper

For the sauce
1 heaped tbsp gochujang paste
1 tbsp smooth whole peanut butter
2 tbsp dark soy sauce
1 tbsp honey or maple syrup
Juice of 1 lime
1 clove garlic, grated
1 thumb size of fresh ginger, grated


Method
1 – To make sweet picked red onions, bring the vinegar and sugar to the boil in a pan. Peel, halve and thinly slice the onion then put into a small mixing bowl. Pour over the hot vinegar and sugar, season with a little salt, mix thoroughly then keep aside to cool.
2 – Cook the quinoa according to the instruction. Allow to drain and cool. In a mixing bowl, combine with the lemon juice, cucumber and tomatoes and taste for seasoning. Put aside.
3 – Pre-heat your oven to 200C/180C fan. Wash and cut the sweet potatoes in half lengthways. Rub a little olive oil onto the flesh side then place onto a baking sheet lined with greaseproof paper. Place on the middle shelf and cook for 40-minutes. Turn off the heat, open the oven door and allow to rest for 15-minutes.
4 – Drain and pat dry the tofu. Cut into cubes and heat up a little olive oil in a large non-stick frying pan. Stir-fry for 5-10 minutes until golden. Remove and keep aside.
5 – Bring a large pan of boiling water to the boil. Carefully place the broccoli in and turn off the heat. Allow to sit for 2-minutes then drain and cool immediately in a bowl of cold water with ice cubes in. Keep aside.
6 – To make the sauce, put all the ingredients into a mixing bowl and whisk thoroughly. Taste to ensure you have the right balance of hot, salty, sour and sweet and adjust to your taste.
7 – Assemble your poke bowls to your liking, with a portion of each arranged around the bowl. Finish with a scattering of spring onions, pickled red onions and sesame seeds and serve with wedges of lime.

Kedgeree

Being a middle-aged man of a certain age, I've grown (quite literally) to watch what I eat. When I say watch, I don't mean stare longingly at the fridge contents; I mean understand more what I am eating, the effect it has on my body - both physically and mentally - as well as cutting back a bit and having clear 'eating windows' of feasting.

Before you start yawning at yet another preaching health speech, this is far from it. For a food lover that cooks a lot, as well as knowing a thing or two about ingredients and nutrition, it's a tough personal ask to cut back and almost force myself to have eating windows. However, it works for me and I quite enjoy the discipline around it. But what works for me may not work for you. And hey, I'm just an old portly bloke trying to get control of his life and body. 

My eating windows means that I don't usually consume my first calories until midday but invariably, I allow myself a breakfast, or at least a mid-morning breakfast (or brunch; I still cringe at that word). And one breakfast I do love is the Anglo-Indian breakfast of kedgeree, a highly spiced rice, fish and egg dish that is a doddle to make and one that is primed for experimenting with. Traditionally used with smoked haddock, it can be made with any fish you love whether it is smoked or not. 

I like to use some of our brilliant North East kippers. For those not akin to a kipper, it is a whole, small oily fish (usually a herring) that has been split open, gutted, salted and cold-smoked. Up in the small fishing village of Craster on the Northumberland coastline, we are lucky to have L. Robson & Sons, a smokery that have been using traditional oak-smoked methods in the same buildings for over 100-years now. Their kippers have a beautiful, unique flavour that is not too salty and just the right kick of smokiness and perfect for this recipe.

If you can't get your hands on a kipper, revert to the alternative of smoked mackerel or trout that are widely available in your local supermarkets. But whatever you choose, do try this recipe out. It's an old-fashioned, comforting classic that is rarely seen now but once eaten, you won't forget. Perfect for breakfast, brunch, lunch or dinner.

Kedgeree
Feeds 4

4 eggs, boiled for 5 minutes then left to cool in cold water then peeled and quartered
200g basmati rice
4 fillets of smoked fish such as herring (kippers), mackerel or trout, flaked into big chunks

100g frozen peas, thawed
50g butter
1 onion, finely chopped

2 cloves garlic, sliced
1 tbsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
A pinch of cayenne pepper
Salt and pepper
A handful of fresh parsley and/or coriander, roughly chopped

4 spring onions, sliced finely
1 lemon, quartered

1 - Cook the rice according to the instructions and keep warm in the pot with a tea towel and lid on the pan.

2 - Heat up the butter in a large pan. Add the onion and cook on a gentle heat for 5-10 minutes, stirring until softened and just beginning to colour.

3 - Add the garlic and spices and cook for 1-minute, stirring.

4 - Stir in the rice with a good knob of butter, stirring quickly to coat the rice thoroughly. Taste for seasoning but don't go too heavy on the salt as the smoked fish is quite salty.

5 - Stir through the peas until heated up. Then scatter with the flaked fish, herbs and spring onions and arrange with the eggs and sliced lemons.

6 - Serve straight from the pan at the table or into individual dishes.

Sticky Tofu Sandwich

Sticky tofu sandwich - amazing, you don’t miss meat one bit and yep, a proper hangover cure! 

1 - Mix together 2 tbsps each of corn flour and plain flour and season with salt and pepper.

2 - Heat up 3 tbsps olive oil in a non-stick frying pan.

3 - Slice a block of tofu lengthways through the middle. Dredge in the flour then fry until golden brown.

4 - Whilst frying, stir together 2 tbsps each of siracha, ketchup and soy sauce with a teaspoon of chilli oil. Tip into the pan around the tofu and reduce whilst turning the tofu in the mixture until glazed.

5 - Lightly toast two slices of bread (I used wholemeal sourdough). Spread with a little mayonnaise mixed with siracha in both sides.

6 - Slice three gherkins lengthways and line one side of the bread. Top with the glazed tofu and a little fresh coriander. Serve.

English Fruit Tea Loaf

A traditional English tea loaf which is amazing warmed with plenty butter on the top. And a nice cup of tea of course. There is no sugar involved, no butter, margarine or oil and no eggs, so you can decide if that classifies as healthy. Either way, it’s superb and incredibly easy to make. This will keep in a tight cake tin for up to 5-days.

Ingredients

350ml hot strong black tea

350g sultanas (you can mix it up with other dried fruit such as apricots and cranberries)

230g self raising flour

2 heaped tsps mixed spice

A pinch of salt

120ml milk (use nut or soya milk to make it vegan)

Grated zest from one orange and one lemon

For the glaze, 1 heaped tablespoon of marmalade

1 - Make the tea by pouring 350ml boiling water over two teabags and leaving to steep for 5-10 minutes. Tip the dried fruit into a mixing bowl, pour over the tea and leave covered preferably overnight or for 2-3 hours if time is against you. 

2 - Preheat the oven to 180C/Gas 160C/GM4. Grease and line a loaf tin.

3 - Tip the flour and spices into a mixing bowl and combine. Pour in the milk, fruit and tea and the orange and lemon zest. Use a spatula to thoroughly combine and then tip into the lined loaf tin.

4 - Place on the middle shelf and bake for 50-60 minutes until a shark knife comes out clean. 

5 - Heat the marmalade in a pan or microwave. Remove the cake and brush liberally over the top. Leave to cool a little before serving with good salted butter.

Chocolate and Orange Granola

Served with Greek yoghurt and fresh fruit, granola can be a healthy way to start the day but only if you are using a quality granola with not too much sugar and preferably zero additives. And these can be expensive.

This homemade granola combines a match made in heaven - chocolate and orange - and as you are in control of the ingredients, you are adding lots of protein from nuts and seeds, just a little sugar from honey, no nasty additives and best of all, lots of flavour.

Ingredients

150g rolled oats

150g of chopped nuts (I like to use 50g each of walnuts, hazelnuts and almonds)

50g of mixed seeds such as pumpkin seeds, flax seeds and sunflower seeds

Half tsp each of ground ginger and cinnamon

5 tbsp runny honey

1tbsp coconut oil

Juice and zest of one orange

2 tbsp cocoa powder

1 - Pre-heat the oven to 180C/Fan 160C/GM4.

2 - In a large mixing bowl, combine the oats, nuts, seeds and spices.

3 - In a saucepan, melt the coconut oil and combine with the honey, orange juice and zest and cocoa powder.

4 - Pour into the oat and nut mixture and stir to combine thoroughly. Tip out and spread onto a baking tray lined with non-stick baking paper. Bake on the middle shelf for 20-25 minutes, stirring halfway though until beginning to toast (be careful to not burn).

5 - Remove and allow to cool on the tray. Break up slightly and tip into an airtight jar.

Peanut Choc Bites

These are a simple to make sweet treat as an alternative to some well-known peanut and chocolate-based brands, but without any nasty additives or refined sugar. Perfect for a quick energy boost before exercise, they do still contain sugar but from dried dates, and peanuts of course are calorific, so try to resist not eating them all in one sitting. Keep them in the fridge in an airtight container and they should last for a good week.

Ingredients
250g dried dates, pitted
200g unsalted roasted peanuts
100g peanut butter
200g dark chocolate (I use 80% proof but your choice. Use dairy-free if you want this to be vegan)) 
1 tbsp coconut oil (purely optional)

1 - Use a 20cm square brownie tin or similar and line with baking paper or a double layer of clingfilm.
2 - Put the dates and peanuts into a food processor and blitz for 40-60 seconds (you may need to pulse it).
3 - Add the peanut butter and pulse until combined. Pour out onto the lined brownie tin and using the back of a spoon, ladle or palette knife, press down until even and smooth.
4 - Place a heatproof bowl over a pan with a little water in (make sure the bowl doesn't touch the bottom of the pan or the water). Break up the chocolate and add to the bowl along with the optional coconut oil. Bring to a simmer and gently stir until melted.
5 - Pour over the peanut and date mixture. At this stage, you can be creative and sprinkle on a little sea salt, crushed nuts, dried fruit or a combination of them. I've kept it simple with a little sea salt.
6 - Put into the fridge to cool completely and when the chocolate is set, you can cut it up into little bite-sized pieces and keep in the fridge in an airtight container.

Fajita Spice Mix

Everybody loves a fajita, but the ready-made spice mixes you find in the shops can not only be expensive, but not have quite the flavour balance you want (too smoky, too hot, too salty etc.) plus have a few nasty additives in there. So make your own! It's so simple to do, cheaper and you are in control of the flavours.

This makes enough for one batch of fajitas for the family, but if you have them regularly, up the ratio and keep them in an airtight container (or keep hold of an empty spice container). Simple add the ingredients to a small bowl and mix.

Ingredients for one batch
1 teaspoon garlic powder
Half teaspoon ground chilli (or chilli flakes)
Half teaspoon paprika
Half teaspoon dried oregano
1 teaspoon ground cumin
Half teaspoon each of salt and pepper

Roast Tomato, Garlic and Basil Soup

Roasting all of the ingredients together not only simplifies further an already simple recipe but intensifies and locks in the flavour. Caramelising the vegetables and garlic brings out a natural sweetness. This creates a tomato soup with plenty of character and one that will quickly become your go-to family soup. Make sure to have plenty of crusty bread and good salted butter for dunking.   

Ingredients - Feeds 4

2kg fresh tomatoes

2 red onions

1 whole garlic bulb

2 tbsp olive oil

2 tbsp balsamic vinegar (or red wine vinegar) 

Salt and pepper

A handful of fresh basil

200ml hot water

1 - Pre-heat oven 200C/Fan 180C/GM6. Line an oven tray.

2 - Chop the top and bottom off the red onions, peel and slice into quarters. Place onto the oven tray.

3 - Slice the tomatoes in half and place amongst the onions. Then cut off the top of the garlic bulb exposing the cloves and place in the centre.

4 - Drizzle over the olive oil and balsamic vinegar, give it a good seasoning with salt and pepper and roast on the middle shelf for 30-40 minutes until just beginning to char.

5 - Remove from the oven and take out the garlic bulb. Tip the rest - including all the juices - into a pan and add the water and fresh basil. Then squeeze the roasted garlic cloves in. Using a stick blender, blend until smooth then taste for seasoning. You may need to add more salt and pepper and a little more vinegar. A pinch of chilli works well too.
6 - Bring to the simmer, check for flavour again then serve with crusty bread, butter and a little torn fresh basil.

Pickled Red Onions

These pickled onions (and cucumbers too) are amazing with cheese, salads, in sandwiches or our favourite, on tacos. So much better than shop bought (as you control the flavour) and surprisingly easy. Just make sure you save those old jam jars and sterilise them properly by giving them a proper scrub then either boiling for 10-minutes in a pan (along with the lids) or putting into an oven set at 160C for 10-minutes. 

This makes one small jar, so if you have bigger jars, just increase the ratio. 

1 - Thinly slice 3 red onions and place into a colander. Pour over boiling water straight from the kettle and leave aside to cool.

2 - In a pan, add 300ml of white wine or cider vinegar, 2 tbsp brown sugar, 1 tbsp salt then your flavourings of choice: I used 6 peppercorns, 1 star anise, 2 bay leaves and a tsp mustard seeds. Like it hot? Add a couple of chillies. But leave them out if you want it plain and simple. 

3 - Bring to the boil then simmer for a minute and take off the heat.

4 - Pack the red onions into a sterilised jar. Pour over the pickling liquor to the top, put on the lid firmly and keep aside until cool. You can keep them unopened in the fridge for 6 months or consume within 2 weeks after opening. Remember: the flavour develops with time.

NOTE - For pickled cucumbers, thinly slice half a cucumber and repeat exactly the same method. 

Burger Buns

Ingredients - Makes 6 to 8 buns

420g strong bread flour
200ml lukewarm water
1 egg, beaten
25g melted butter or margarine
40g runny honey (or sugar)
1 tsp salt
2 tsp yeast

1 - In a large mixing bowl, tip in the flour and salt and yeast and mix well.

2 - Make a well in the flour and pour in the water, beaten egg, honey and melted butter. Bring together with a wooden spoon then knead for 10-minutes until you have a smooth, easily worked dough. Alternatively, you can do all of this in a mixer or bread machine.

3 - Cover and leave to prove for 2-hours.

4 - Tip onto a lightly floured surface and gently knead for a minute. Cut into 6 or 8 individual pieces, form into balls and then place spaced out onto a baking tray lined with baking paper. Cover and leave to prove for an hour (they should double in size. If not, leave for a further 30-minutes).

5 - Pre-heat the oven to 180C/GM4/Fan 160C.

6 - Optional, brush with a little melted butter and sprinkle on sesame seeds. Place on the middle shelf and bake for 15-20 minutes until golden brown.

7 - Remove and brush with a little more melted butter which adds a shine. Leave to cool on a wire rack.

Mexican Bean Soup

Ingredients - Feeds 4

2 tbsp olive oil

4 spring onions, sliced

2 sticks of celery, diced

1 red pepper, chopped

2 cloves of garlic, sliced

2 tsp ground cumin

2 tsp ground coriander

1 tsp cocoa powder

Half tsp ground cinnamon

A pinch of dried chilli flakes

2 tbsp tomato puree

1 tin each of kidney beans and haricot beans

1 tin of chopped tomatoes

400ml vegetable stock

Salt and pepper

To serve

A handful of chopped fresh coriander

3 spring onions, sliced

Lime wedges

Tortilla chips

1 - Heat the oil in a large pan. Add the spring onions and celery and soften without colouring.

2 - Add the garlic, spices, cocoa and tomato puree, stir in and cook for 1 minute.

3 - Tip in the beans, tomatoes and stock, bring to the boil then simmer with the lid slightly off for 20 minutes.

4 - Taste for seasoning then serve with fresh coriander, spring onions, lime wedges and tortilla chips.

Christmas Pavlova

I’ve invented a twist on a traditional Pavlova, a meringue, cream and fruit-based dessert. Made to resemble a Festive wreath, it not only looks impressive, it is also incredibly light and therefore a sensible way to end your Christmas lunch. Or any time for that matter!

Ingredients - serves 8-10 

6 egg whites, separated from 6 large eggs
1 tsp ground cinnamon
300g caster sugar
1 tsp cornflour
1 tsp white wine vinegar

280ml double cream
2 tsp vanilla paste or scrape the seeds from one vanilla pod
A combination of fruit such as strawberries, raspberries, blueberries, pomegranates or grapes
A handful of toasted hazelnuts or almonds, roughly chopped
Fresh mint leaves
A few chunks of 70-80% chocolate, melted

1 – Pre-heat the oven to 140C/Fan 120C/GM1.

2 – Take a piece of baking paper large enough to cover a baking tray. Using an average dinner plate (approximately 30 cm), draw a circle thick enough to see if the paper is flipped over. Flip the paper.

3 – Take a large mixing bowl and using a piece of kitchen towel, wash the bowl out with a splash of vinegar (this will remove any oil or grease that may be present, essential for a good meringue).

4 – Using an electric whisk, begin to whisk the egg whites until they form soft peaks, then beat in the cinnamon. Add the sugar 1 tbsp at a time, beating all of the time, until the mixture is soft and glossy and will not tip out if held aloft. Add the vinegar and cornflour and beat in thoroughly.

5 – Using a large serving spoon, add large mounds of the meringue mixture, moving around the circle (aim to keep the meringue inside the circle and use it as a guide). If there is any mixture left, just evenly top up the mounds.

6 – Place the meringue onto the middle shelf and then turn the oven down to 120C/Fan 100C/GM Half. Cook for 1 hour and 10 minutes then switch the oven off and leave the meringue to cool in the oven (you can leave it overnight so great to do the night before for less work on the day itself). This is essential to create a chewy interior to the meringue.

7 – Whisk the cream together with the vanilla until it forms soft peaks. Do not over whisk it. You can also add a couple of tbsp icing sugar too but we think the meringue and fruit are sweet enough.

8 – Put the pavlova onto your serving dish. Begin to place mounds of the whipped cream all around the meringue.

9 – Cut large fruit such as strawberries into quarters then start to decorate the pavlova in any way that you want.

10 – Sprinkle over the toasted nuts, add a few small mint leaves then finally drizzle with the dark chocolate. Pile any leftover fruit and nuts into the centre of the pavlova and serve.

Pumpkin Pie

When you're carving out those pumpkins this Halloween, never throw away that flesh. Sweet and veratile, it can be used in so many dishes, from curries and tagine to soups and cakes.

This is very much a classic pumpkin pie, beloved of all Americans at this time of the year. It's a bit like a custard tart with that lovely, earthy and sweet pumpkin flavour in the background.


Ingredients
400g shortcrust pastry (To make your own, mix 200g plain flour and 20g margarine or butter together in a bowl using your fingertips until they resemble breadcrumbs. Beat two eggs and then gradually add and stir until it all comes together. Roll into a disc and place in the fridge for an hour or two).
500g pumpkin flesh, roughly chopped
100g soft brown sugar
1 tsp mixed spice
2 eggs, beaten
30g melted butter or margarine
150ml whole milk (nut or soya milk will work too)

1 - Place the pumpkin flesh either into a steamer or in a pan with a little water. Boil/steam for 15 minutes until soft. Drain then blend into a fine puree.
2 - Pre-heat the oven to 180C/160C Fan/GM4.
3 - Grease a springform flan dish. Roll out the chilled pastry and then line the flan dish, pressing firmly into the corners. Cut off any excess but leave a little for shrinkage, then prick a few times with a fork. Line with greaseproof paper, fill with baking beans and blindbake for 15 minutes. Remove the paper and beans and then bake for a further 10 minutes. Remove and then neaten off the edges with a sharp knife.
4 - In a large mixing bowl, add the pumpkin puree, sugar, mixed spice, eggs, melted butter and mil. Whisk together thoroughly then carefuly pour into the cooked pastry. Cook on the middle shelf for 40-50 minutes, until golden brown and still retaining a very slight wobble in the middle. Remove and allow to cool.
5 - Mix together a little icing sugar and cinnamon and then sieve over the top before serving.

Sticky Toffee Apple Cake

Ingredients

200g dates

200 milk

4 large apples, peeled, cored and sliced into chunks

75g butter

100g muscovado sugar

100g golden syrup

Pinch of salt

250g self-raising flour

250g butter or margarine

200g caster sugar or soft brown sugar

3 large eggs

1 tsp vanilla extract

1 tsp mixed spiced

1 - Pre-heat oven to 180C/Fan 160C/GM4. Grease and line a 20cm spring-form cake tin.

2 - In a small pan, add the dates and milk. Bring to the boil then simmer for 5 minutes. Remove from heat and using a stick blender, blitz into a purée. Add to a large mixing bowl.

3 - In a non-stick pan, add the apples, butter, muscovado sugar, syrup and a pinch of salt. Bring to the boil and fast boil for 5 minutes. Remove and set aside to cool slightly. 

4 - In the mixing bowl where you have the date purée, add the flour, butter or margarine, sugar, eggs, mixed spice and vanilla extract. Thoroughly mix together using an electric or hand whisk. 

5 - Pour the apples and toffee sauce into the lined spring-form tin. Pour over the cake mixture then place on the middle shelf and bake for 40-50 minutes. Check on the half hour that the top isn’t catching and if so, add a circle of double foil.

6 - To check it is cooked, insert a skewer or a small knife and it should come out clean. If not, place back in for 5 minute intervals until it is.

7 - Remove and allow to cool on a rack before turning out. Serve with double cream.

Sticky Pork Ribs

The easiest Chinese-style takeaway that you can make in your own home. It's cheaper and tastier too!

Feeds 2

8 large pork ribs, separated

2 tbsp groundnut oil

1 tbsp Mirin rice wine (available in any superstore or Chinese supermarket)

2 tbsp rice wine vinegar

3 tbsp honey

4 tbsp soy sauce

5 tbsp water

6 cloves garlic, peeled

1 - Heat the oil in a large non-stick pan. Add the pork ribs and cook for a few minutes on each side until golden brown.

2 - Quickly add the rest of the ingredients, stirring thoroughly (remove the ribs first if you are struggling for room but it all sorts itself out, honest).

3 - Place a lid (or foil if no lid) on the pan and simmer for 1 hour (keep checking it to check it isn't drying out. If so, add a little more water).

4 - Remove and serve with sticky jasmine rice, optional simple stir-fried vegetables and a sprinkling of fresh coriander and sesame seeds.

Kejriwal (Indian Chilli Eggs and Cheese)

Ingredients - Feeds 2

150g Cheddar cheese, grated

2 thick slices of bread (rye or sourdough is great here)

4 spring onions, sliced

1 red chilli, sliced

Olive oil

2 eggs

Salt and pepper

1 - Pre-heat your grill and lightly toast the bread on both sides. Reserve around a third of grated cheese, spring onions and chilli.

2 - In a bowl, mash the cheese together until it forms a paste (you may want to leave it to warm up a little). Mix in the remaining spring onion and chilli.

3 - Spread evenly onto the toast and cook under the grill.

4 - Whilst the cheese is grilling, heat the oil in a pan and add the eggs. Cook until the bottom begins to go golden and crispy.

5 - When the cheese is melted, place the eggs on top and sprinkle on the reserved cheese, spring onion and chilli. Grill for a further minute.

6 - Serve with a grating of freshly ground pepper and salt.