Blackberry tart (Torta di more)

“The creamy filling and fresh fruit combo in this blackberry tart is a real winner, and so easy ”

For the shortcrust pastry

125 g butter

100 g icing sugar

1 small pinch salt

255 g plain flour

1 vanilla pod , scored lengthways and seeds removed, optional

½ lemon , zest of, optional

2 large free-range egg yolks

2 tablespoons cold milk or water

For the filling

1 vanilla pod

500 g mascarpone

100 ml single cream

3 tablespoons sugar

3 tablespoons grappa or vin santo

310 g blackberries or other fruit

2 tablespoons blackberry or raspberry jam

1 small handful fresh baby mint leaves

Method

1. I must have made thousands of these tarts when I worked for Antonio Carluccio at the Neal Street Restaurant in London. We used to make them for the Royal Opera House, and people going to see an opera or ballet would have one as part of the poshest picnics in London, in their boxes up above the stage. I once went along on my day off to see Swan Lake and looked up to see all the people in the boxes eating my tarts while I was down with the others in the cheaper seats (eating a tube of fruit pastilles!). Not that I was jealous. I just knew how damn good those tarts were! This is such an easy dessert to make, especially if you have a couple of tart shells in your freezer. You can make it with just about any soft fruit – raspberries, blackberries, strawberries or blueberries, even lightly cooked gooseberries. You are in for a real treat!
   
   First you will need to grease a 28cm loose-bottomed tart tin with a little butter. To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not flaky and short as you want it to be. Wrap the dough in cling film and place in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tin. Place in the freezer for an hour. Preheat the oven to 180ºC/350ºF/gas 4 and bake the pastry case for around 12 minutes or until lightly golden.
2. To make the filling, split the vanilla pod in half lengthways and scrape out the seeds by running a knife along the inside of each half. Put the mascarpone, cream, vanilla seeds, sugar and grappa into a large bowl and whip until shiny. Have a taste – you should have an intensely rich, fluffy and lightly sweetened cream with a fresh hint of grappa. If you can’t get grappa, you can do it without, or add a swig of vin santo instead.
3. Once the pastry has cooled, get yourself a spatula and add the sweetened cream to the pastry case. Smear it all round so it’s reasonably level, then cover it with the berries – place them lightly on the cream, no need to push them in. If you want to be a bit more generous than this, feel free, and if you want to mix your berries you can do this too. Next, in a small pan, melt down a couple of tablespoons of jam with 3 or 4 tablespoons of water. Stir until it becomes a light syrup, then, using a clean pastry brush, lightly dip and dab the fruit with the jam.
4. Sprinkle with the baby mint leaves before eating. Great served either as one large tart or as small individual ones. Lovely with your afternoon tea. Either serve straight away or place in the fridge until you’re ready to eat it.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Baked pears with wine and a scrumptious walnut cream

“There's something so moreish about baked pears – and just wait tilll you taste this nutty cream! ”

1 vanilla pod

4 good-quality seasonal pears , peeled

125 g dark muscovado sugar , pus a little extra

2 large wineglasses red or white wine

2 oranges

200 g peeled walnuts

255 g mascarpone

Method

1. When I worked in France, I would visit a lovely little bakery once a week to buy a tart filled with a really amazing walnut cream, with poached glazed pears on top. It was such a joy to eat that I wanted to give you a recipe based on these flavours – the combination is fantastic. At Christmas time, it’s nice to use chestnuts instead of walnuts, or you could even bash up or grate some good-quality chocolate to sprinkle over the pears as well.
   
   Preheat the oven to 220ºC/425ºF/gas 7. Score down the length of the vanilla pod and remove the seeds by scraping a knife down the inside of each half. Put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. Sprinkle over half the walnuts and then put in the oven to bake. Every so often, baste the pears with the syrup they are cooking in, as this will give them a nice glaze. Cook for around 20 to 30 minutes, depending on the ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes – make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt walnuts!
2. Remove the vanilla pod from the syrup. When the walnuts are done, either whiz them in a food processor or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten, and serve this cream with the baked pears, the nuts, some orange peel and some of the cooking syrup.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Banana pancakes

“My fluffy American-style pancakes with sticky bananas are a real treat for the weekend ”

3 large free-range eggs

115 g plain flour

1 heaped teaspoon baking powder

140 ml milk

1 pinch salt

2 knobs butter

3 tablespoons caster sugar

4 bananas

crème fraîche , to serve

Method

1. Separate the eggs, putting the whites into one bowl and the yolks into another. Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with the salt until they form stiff peaks. Fold the whites into the batter – it is now ready to use. Heat a non-stick frying pan over a moderate heat.
2. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Loosen with a spatula and turn or flip the pancake over. Continue frying until golden. Melt the butter and sugar in a separate pan over a low heat until they form a caramel sauce – about 3 minutes.
3. Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes. You might need to alter the cooking time slightly, depending on how ripe your bananas are. Serve them on the pancakes topped with a good spoonful of crème fraîche.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Fresh pineapple with crème fraîche and mint

“This is one easy-peasy pineapple recipe and makes a deliciously light dessert at barbecues ”

1 small tub crème fraîche

1 vanilla pod , scored lengthways and seeds scraped out

1 pineapple

icing sugar , for dusting

1 handful fresh mint , leaves picked and finely sliced

Method

1. Preheat your barbecue. Beat the crème fraîche with the seeds from the vanilla pod and put to one side.
2. Cut the ends off the pineapple. Sit it on a board and cut off the skin in wide strips from top to bottom, making sure you cut out any woody eyes. Thinly slice the pineapple, and dust the slices with icing sugar.
3. Make sure the bars of the barbecue are clean – especially if you’ve been cooking fish or meat beforehand – and drop the slices of pineapple on to it. Grill for about 30 seconds on each side then lift off with the tongs and transfer to a serving plate.
4. Serve scattered with mint and a generous dollop of vanilla-flavoured crème fraîche.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Leftovers affogato

“Knock together this quick-fix affogato in just 45 seconds and reinvent any lovely leftover puds ”

75 g leftover dessert , Christmas pudding, chocolate mousse, tart, torte or pie

1 scoop good-quality vanilla ice cream

1 shot good-quality hot espresso

1-2 amaretti biscuits

Method

1. This is a quick fix pud that you can knock together in just 45 seconds. It’s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It’s also a fantastic way of bringing back to life any leftover puds you’ve got sitting in the fridge.
2. You can use cups, glasses or little bowls to make this pud. Spoon or crumble your leftover pudding into the bottom of each, then top with the scoop of ice cream and pour over the shot of espresso. If you’re doing this for kids, you could use decaffeinated coffee. Bash and crunch up your amaretti biscuits, then scatter one or two over the top of each pud and tuck in!

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Appleberry pie

“Loads of filling and seasonal berries give the great British apple pie an American feel ”

For the pastry

500 g plain flour , plus extra for dusting

100 g icing sugar

1 pinch sea salt

250 g unsalted butter , chilled and cut into cubes

2 large free-range eggs

1 splash milk

For the filling

10 Granny Smith apples , peeled, cored and halved, 3 sliced

2 oranges , juice and zest of

7 heaped tablespoons caster sugar

400 g huckleberries or blueberries

1 heaped tablespoon plain flour

1 large free-range egg , beaten

1 small handful demerara sugar

good-quality vanilla ice cream , optional, to serve

cream , optional, to serve

custard , optional, to serve

Method

1. Even though it has a strong British heritage, America has embraced the apple pie to the point that it’s now considered a quintessentially American dessert. American pies often look like the ones from those Desperate Dan comics – big, robust and full of attitude. The crumble-like topping sprinkled over my pie is an idea I’ve been playing about with, and I think it helps make it unique. Because huckleberries grow wild in Wyoming, I felt it was only right to use them, but feel free to use fresh or frozen blueberries in their place for equally delicious results. Assembling your pie is dead easy, and I’ll talk you through it step by step, but if you’d like to see how it’s done before you start, check out the How to video for a demonstration.
2. You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour.
3. Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.
4. Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar.
5. Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Green tea and vanilla pannacotta with chocolate sauce

“Half milk and half cream, this light pannacotta recipe just melts on your tongue ”

100 ml milk

1 vanilla pod , split and seeds removed

3 green tea bags , or 2 heaped tablespoons of green tea

350 ml double cream

2 leaves beef gelatine , soaked in water

70 g icing sugar

30 g caster sugar

150 ml water

1 level tablespoon cocoa powder

100 g good-quality dark chocolate (70% cocoa solids) , broken into pieces

Method

1. Pannacotta is a fantastic Italian dessert – it basically means boiled cream. My recipe is half milk and half cream, so it’s not too heavy when it dissolves on your tongue. I’ve used green tea to flavour it, which has no relevance to Italy but works so well, especially with the chocolate sauce.
   
2. Put the milk, vanilla pod and seeds, tea bags or tea and half the cream in a small pan and slowly simmer for about 10 minutes until reduced by a third. Remove from the heat and extract the tea bags (put the mixture through a sieve if you’ve used loose tea or your tea bags have burst). Squeeze out the gelatine, discarding the soaking water, then stir the gelatine into the tea mixture and leave to dissolve. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pod.
3. Whip together the icing sugar and the remaining cream. Mix the two cream mixtures together. Divide into four metal moulds (small glasses or cappuccino cups also work well). Cover and chill for at least an hour.
4. Meanwhile, place the caster sugar, the water and the cocoa in a small saucepan and bring to the boil. Take off the heat and stir in the broken chocolate. Stir until dissolved and warm briefly before serving.
5. To serve, sometimes I dip the mould or cup into some simmering water to loosen the pannacotta, then turn it out on to a plate and spoon the chocolate sauce around it, or – especially if you feel the mixture is a bit wet – you can simply serve the dessert in its cup with chocolate sauce poured over the top.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Banana tarte Tatin

“The thing I love about this banana tarte tatin is how easy it is, with just a few ingredients ”

60 g unsalted butter

150 g caster sugar

4 large bananas

¼ teaspoon ground cinnamon

1 orange

plain flour , for dusting

250 g puff pastry

crème fraîche , optional

vanilla ice cream , optional

a few tablespoons desiccated coconut , optional

Method

1. This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven! You just have to be extremely careful when you flip it out on to a board as hot caramel can burn quite badly. It’s best to cover your hand with a tea towel and make sure you concentrate on what you’re doing. And if you don’t like bananas, try using apples or pears.
2. To make your caramel bananas:
   Preheat your oven to 180°C/350°F/gas 4. Cut your butter into cubes and put into a sturdy deep-sided baking tray (roughly 19 x 30cm). Place the tray on a low heat, let the butter melt, then add the sugar and stir constantly until completely combined. Continue to cook for about 5 minutes or until the sugar has all dissolved and the mixture is golden and caramelized. By the time this happens, the mixture will be roasting hot so be very careful and whatever you do, DON’T be tempted to put your fingers in the mixture as you’ll give yourself a nasty burn.
3. Meanwhile, peel the bananas, halve them lengthways, and lay them carefully on top of the golden caramel. Remove from the heat, then sprinkle over the cinnamon and finely grate over the zest of half your orange.
4. To make your pastry topping:
   Dust a clean work surface and rolling pin with flour. Rather than putting your pastry down flat and rolling it out, place it on its side and roll it from there, as this will give you a lighter, crisper texture. Roll it out until you have a rectangle shape about the same size as your tray and about 0.5cm thick. Drape your pastry over your rolling pin and carefully lay it on the baking tray, gently tucking it around the bananas to make sure they’re well covered with no gaps. Using a knife or fork, prick the pastry a few times. Place the tray at the top of the preheated oven for 25 to 30 minutes or until baked golden.
5. To serve your tarte Tatin:
   When your tarte Tatin is ready, you must turn it out at once or it will end up sticking to the baking tray. Again, you want to be very careful and make sure you don’t burn yourself on that hot caramel mixture. To turn the tarte out, cover your hand with a folded tea towel, carefully hold the tray with a serving plate or board on top and gently turn it over. Using the tip of a knife, pull a corner of the pastry up to check if it’s all cooked underneath (if not, pop it back into the oven for another couple of minutes), then ease the whole thing out of the tray.
6. If using crème fraîche, put it into a bowl, grate over the rest of your orange zest and stir well. If using vanilla ice cream, sprinkle a few tablespoons of desiccated coconut on a plate and quickly roll a scoop of ice cream in it until coated. Serve your tarte Tatin with a dollop of crème fraîche or coated ice cream and eat immediately!

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Pear sorbet (Sorbetto di pere)

“Light and refreshing, this pear sorbet makes a great dessert or posh-looking palate cleanser ”

200 g caster sugar

200 ml water

1 kg soft pears , peeled, quartered and cores removed

1 lemon , juice and zest of

55 ml grappa , or to taste

Method

1. Sorbets are always a nice way to finish a meal if you don’t want anything too heavy. They can also be used as palate cleansers between courses. Either way, a sorbet is pretty much always made the same way – a fruit purée is mixed with a little stock syrup in the right quantity to make it freeze. It will become really shiny and soft to scoop.
2. This particular recipe for pear and grappa sorbet is a wicked combo and one of my favourites, so give it a bash. It’s great served in a bowl with lovely soft fruits scattered over the top. A good-quality vodka instead of grappa would be quite interesting and, without wanting to sound like a nutcase, absinthe would be nice too, but to be honest most good supermarkets and off-licences sell grappa these days. Nardini is a particularly good brand.
3. This recipe will make enough for 6 people to have a couple of scoops each, but for 4 you can make this amount and keep the rest in the freezer for another day. I suggest you use a fairly shallow earthenware or thick porcelain dish that you can put in the freezer beforehand – this speeds up the freezing process for the sorbet.
4. Try to get really ripe pears – even the ones they sell cheaply in the market. If they’re really really ripe and soft to the touch, simply remove the skin and put the flesh into a bowl – you won’t need to cook them at all. This is how I did it in Italy when the fruit guy called Pippo at the weekly Terranuova Bracciolini market near Montevarchi gave me a whole tray of pears for free. Go and say hello and he might do the same for you!
5. First of all put the sugar and water into a pan on the hob. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add your quartered pears and, unless they’re super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it.
6. Add the grappa, give it a good stir, and taste. The grappa shouldn’t be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. (This isn’t an excuse to add the whole bottle, though, because if you use too much alcohol the sorbet won’t freeze.) Put the dish into the freezer and whisk it up with a fork every half-hour – you’ll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with ventagli or other delicate crunchy biscuits.
7. PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Mint choc teacakes

“Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate ”

110 g butter , softened

100 g caster sugar

1 free-range egg , beaten

1 tsp vanilla extract

150 g flour

30 g cocoa powder

Icing sugar , for dusting

Peppermint meringue filling

275 g caster sugar

4 free-range egg , whites

1/2 tsp cream of tartar

A few drops of pure peppermint extract

Chocolate topping

100 g 70% cocoa chocolate , broken into pieces

1 tbsp vegetable oil

Method

1. Recipe by Georgina Hayden
2. Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate.
3. Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg (you only need half) and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up.
4. Preheat the oven to 180C/gas 4, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5mm thick. Cut out rounds using a 5cm cutter (re-roll and cut any trimmings), then transfer the biscuits to the baking sheet and bake for 10 minutes till cooked through. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the second batch of dough.
5. To make the peppermint meringue filling, place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1 minute. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10–12 minutes, until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more.
6. Fit a 1cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge – aim for a swirl around 3–4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping.
7. Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10 minutes.
8. To finish the teacakes, hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Baked cranberry cheesecake

“Cheesecake is a favourite at any time of year, but the cranberries in this version make it a perfect Christmas treat ”

150 g unsalted butter

75 g caster sugar

1 vanilla pod , split, seeds scraped

225 g flour

Cheesecake filling:

225 g caster sugar

1 vanilla pod , split seeds scraped

750 g cream cheese

3 tbsp cornflour

2 large free-range eggs

300 ml double cream

Cranberry topping

400 g fresh cranberries

1 lemon , juice of

150 g caster sugar

Method

1. Recipe by Dean McClumpha
2. A mousse ring is like a springform tin without a base; you can buy them at good kitchen shops, or just use a greased and lined springform __cake tin.
3. Preheat the oven to 170C/gas 3. Make a shortbread base by beating the butter, sugar and vanilla seeds together in a large bowl until smooth. Add the flour to the mix and beat until it comes together in a ball. Press into the bottom of a 25cm mousse ring, then place on a lined baking tray and bake in the oven for 15–20 minutes, until golden. Leave the oven on.
4. To make the filling, combine the sugar, vanilla seeds, cream cheese and cornflour in a bowl and mix until smooth. Stir in the eggs, then the cream, until combined. Pour the filling over the shortbread base and bake in the oven for 45–55 minutes, until the filling has just the slightest wobble.
5. For the topping, put 300g cranberries in a saucepan with the lemon juice, sugar and 50ml water and simmer for 5–10 minutes over a medium heat, or until the cranberries break down and the mixture thickens. Stir in the rest of the berries, then leave to cool slightly, before pouring over the cheesecake. Chill it in the fridge. When ready to serve, carefully remove from the tin and slice.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Vegan chocolate, cherry & honeycomb parfait

“Being a vegan doesn’t mean you can’t create knockout puddings. This dark chocolate, honeycomb, almond and berry dessert is even better than it sounds ”

200 g dark dairy-free chocolate

85 g blanched almonds

150 g dairy-free margarine

85 g glacé cherries

100 g dried cranberries

For the honeycomb:

5 tbsp granulated sugar

2 tbsp golden syrup

1/2 tsp bicarbonate of soda

Method

1. Recipe by Pippa Kendrick
2. 1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.
   
   2. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.
3. 3. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.
4. 4. Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.
5. 5. Remove from the freezer and transfer the parfait to the fridge until completely set. Once you’re ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Chocolate ice cream

“Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!) ”

100 g 70% cocoa dark chocolate , broken into pieces

300 ml full-fat milk

85 g sugar

3 free-range egg yolks

300 ml whipping cream

Method

1. Recipe by Ginny Rolfe
2. Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
4. Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Griddle-pan waffles

“There's no need to buy a waffle iron for these bad boys. These are made straight in a griddle pan and they're delicious! ”

2 free-range eggs

300 ml milk

225 g self-raising flour

2 teaspoons baking powder

¼ teaspoon salt

100 g unsalted butter , melted and cooled, plus about 1 tsp extra

Method

1. I’m a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know
   what, it works like a charm.
2. Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough.
3. Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it’s melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you’ll need to do 2 at a time.
4. Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don’t worry, you can rock the rustic look.)
5. Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Chocolate tiramisu

“My double chocolate tiramisù is ramped up a notch with chocolate sponge and extra white chocolate ”

For the sponge

110 g caster sugar

4 large free-range eggs

50 g unsalted butter , plus extra for greasing

85 g plain flour

30 g cocoa powder

For the topping

100 g good-quality white chocolate

2 tablespoons milk

250 g mascarpone

30 g caster sugar

1 large free-range egg yolk

30 ml vin santo or sweet dessert wine

1 splash Tia Maria

50 ml espresso coffee

cocoa powder , for dusting

good-quality dark chocolate (70% cocoa solids) , for shaving, optional

Method

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
2. In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy. Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the __cake mixture across your prepared tray so it’s about 1cm thick. Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.
3. Meanwhile, smash the white chocolate and add it to a glass bowl with milk. Sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.
4. Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate. The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don’t worry if it breaks up). Sprinkle over the Tia Maria and drizzle with the espresso and leave those to soak in for a couple of minutes.
5. Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you’re ready to eat.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Figs in honey

“There's something so wonderful about the fig and honey combo – try it on a festive cheeseboard ”

24 figs , halved

2 clementines

2 teaspoons ground cinnamon

2 tablespoons caster sugar

1 large jar runny honey

Method

1. Preheat your oven to 110ºC/225ºF/gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar.
2. Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you’ll have semi-dehydrated figs, which will be a bit like wine gums.
3. A really nice way of using them at Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilised jar, covering them completely with honey then sealing the jar with an airtight lid. They’ll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness. Give them to your mates when you go round to theirs for dinner. They’ll love getting something unique, especially when you explain all the different things they can do with them.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Frozen grapes, chocolate & grappa

“These flavours and textures work so well together and make a really impressive, easy dessert ”

1 bottle grappa , chilled

2-3 bunches frozen grapes

a few bars good-quality dark chocolate (70% cocoa solids)

Method

1. If you’re having a nice night with mates and there’s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner.
2. It’s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you’ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy.
3. Put your bottle of grappa and the grapes in the freezer about 2 to 3 hours before you want to serve them. Right before serving; give your bars of chocolate a good whack against the counter to break them up into large chunks.
4. Pile these chunks in the middle of a nice wooden board, arrange your frozen grapes beside them and serve with a nice little glass of grappa to sip on while you watch the grapes and chocolate disappear. So simple, but such a treat.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Humble stone-fruit crumble

“I’ve given this fruit crumble a little twist by adding stem ginger and porridge oats to make the best crumble mix ever ”

1 kg stone fruit , peaches, nectarines, red or yellow plums - trimmed, stones and sliced into large chunks

500 g strawberries , hulled

150 g soft brown sugar

1 orange , zest and juice of

4 sprigs of lemon verbena , (optional)

100 g plain flour

100 g unsalted butter , cold

3 pieces stem ginger , chopped

100 g rolled oats

Method

1. Preheat your wood oven to medium, or a regular oven to 180°C/350ºF/gas 4. Trim, destone and slice the fruit into large chunks, then place into a roasting tray. Hull and add the strawberries, along with 50g of sugar, the orange zest and juice and the lemon verbena (if using). Place at the front of your oven and roast for 20 minutes, or until syrupy and softened.
2. Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter until the mixture resembles fine crumbs. Chop and stir in the ginger, then add the oats and the rest of the sugar (you can make the topping in a food processor – just whack in the flour, butter, sugar and ginger and whizz up. Add the oats for the last 10 seconds). Sprinkle the topping over the fruit and bake for 40 to 45 minutes, or until the fruit is bubbling up and the topping is golden.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Simplest fruit salad

“A handful of seeds and nuts takes this fruit salad recipe up a notch – a great snack or breakfast ”

1 cup fat-free natural yoghurt

1 tablespoon honey

2 oranges

2 bananas

1 apple

1 teaspoon poppy seeds

4 tablespoons sliced almonds , or your favourite nuts

Method

1. Stir the yoghurt and honey together in a small bowl. Top and tail the oranges. Stand them up on a cutting board and cut off the peel and the white pith right down to the orange. Work over a bowl to catch the juices and cut the orange segments free, letting them drop right into the bowl. Squeeze the juice from what’s left of the oranges into the bowl.
2. Wash the apple, cut it into quarters and cut out the core and seeds. Cut the apples into chunks and add them to the bowl. Peel and slice the bananas and toss them with the other fruit. Spoon the fruit into four bowls and spoon some of the yoghurt over each. Sprinkle the poppy seeds and almonds over the yoghurt.
3. Serving suggestions:
   Sprinkle over a small handful of your favorite seeds or lightly toasted nuts.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Jamie's leftover Christmas pudding and ice cream sundae

“If you didn't scoff the lot on the big day, this recipe uses up leftover Christmas pud brilliantly ”

200 g Christmas pudding , leftover

6 tablespoons cranberry sauce

red or mulled wine

2 teaspoons sugar , to taste, optional

500 ml good-quaity vanilla ice cream

1 large handful flaked almonds , toasted

100 g good-quality dark chocolate (70% cocoa solids)

Method

1. What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have leftover will really depend on how greedy your guests were on Christmas day.
2. But personally, I love Christmas pudding and I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
3. Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
4. Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Croquembouche

“This is a little cheffy, but I wanted to show that anyone can make one. I used to find it tricky, but then I found this method. I love it with dulce de leche, but strawberries with cream are fab. Whatever floats your bateau. ”

100 g unsalted butter

1 teaspoon golden caster sugar

200 g plain flour

4 large free-range eggs

1 x 400 in or jar of dulce de leche (condensed milk caramel)

300 g golden granulated sugar

OPTIONAL: CHOCOLATE SAUCE

100 g dark chocolate (70% solids)

300 ml single cream

Method

1. Preheat the oven to 200ºC/gas 6.
2. Put the butter, sugar and 1 teaspoon of sea salt in a pan with 325ml of water. Bring to the boil.
3. Remove from the heat, add the flour and beat into a paste. Beat in the eggs, one by one, till smooth and combined.
4. Transfer the mixture to a piping bag fitted with a plain nozzle.
5. Pipe onto 2 large non-stick baking trays in dollops the size of large walnuts, leaving a gap between them so they can rise. You should get about 40.
6. Wet your finger and gently squash the peak on each so they don’t burn, then bake for 15 to 20 minutes, or until puffed and golden.
7. Remove from the oven and cool on a wire rack, then use a small sharp knife to pierce a little hole in each.
8. Wash out the piping bag and nozzle then spoon in the dulce de leche. Pipe the buns with dulce de leche, until just full. It might take a little practice, so don’t worry if you mess up a couple. Persevere, it’s worth it.
9. If making the chocolate sauce, smash up the chocolate and place in a heatproof glass bowl with the cream and a pinch of salt.
10. Place over a pan of gently simmering water (make sure the water doesn’t touch the bowl), and leave until the chocolate is melted and glossy, stirring occasionally.
11. Make a toffee by adding the golden sugar to a shallow heavy-based non-stick pan with 50ml of water.
12. Place over a high heat and leave to bubble for 4 to 5 minutes, or until light brown and syrupy. Don’t stir it, just gently shake the pan occasionally, and be careful – hot sugar can burn very easily, so keep the kids away and don’t be tempted to taste it.
13. Leave the toffee for a few minutes to cool slightly then, using tongs, carefully and lightly dip each bun into the toffee to get just a very thin coating (you don’t want to break your guests’ teeth) and practise sticking them together.
14. Once you’re happy, arrange the buns on a platter so they stick together and build upwards into a pyramid shape. Serve with chocolate sauce, if you like.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Chocolate calzone

“Oozing with homemade nutella, this sweet take on the Italian calzone is totally filthy – carve them up on a big board and let everyone help themselves. ”

DOUGH

1 kg tip 00 flour , plus extra for dusting

1 x 7 g sachet of dried yeast , or 5g fresh yeast

1 tablespoon caster sugar

HOMEMADE NUTELLA FILLING

350 g hazelnuts

100 g golden caster sugar

450 g quality dark chocolate (70%)

225 ml double cream

150 g unsalted butter , at room temperature

Method

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle.
3. Combine the yeast, sugar and 650ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well.
4. Using a fork, gradually bring the flour in from the sides and swirl it into the liquid. Keep mixing and incorporating the flour until it comes together into a rough dough. With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough.
5. Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size.
6. To make the filling, spread the hazelnuts out on a baking tray, then place in the oven for 10 minutes, or until golden. Leave to cool completely.
7. Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste.
8. Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted.
9. Add the cream and 100g of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste.
10. Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16cm rounds.
11. Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal – they should look like Cornish pasties.
12. Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them. Cook for 8 to 10 minutes, or until golden and crisp, turning halfway.
13. Roughly chop or bash the reserved toasted nuts.
14. Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top. If you have any leftover chocolate, melt it and drizzle on top. Repeat with the remaining calzones, serving as you go.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Best-ever fruit crumble

“As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change ”

For the crumble

225 g plain flour

90 g caster sugar

1 pinch salt

1 teaspoon powdered ginger

115 g unsalted butter

For the filling

100 g sugar

100 ml water

4 nice ripe pears , peeled, cored and cut into chunks

5 pieces stem ginger in syrup , finely chopped

1 lime , juice and zest of, plus extra for serving

Method

1. You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
2. Preheat your oven to 200ºC/400ºF/gas 6.
3. Sift the flour into a bowl and add the sugar, salt and ginger.
4. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
5. To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
6. Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
7. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
8. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
9. Tip: This crumble will work well with apples instead, if you prefer.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Avocado ice cream

“Avocado is a fruit, and it gives this silky treat a wonderful colour and gorgeous texture, thanks to its fat content. Feel free to add nuts, chocolate or spices. ”

2 vanilla pods

200 g sugar

1 lemon

1 lime

4 ripe avocados

500 ml whole milk

Method

1. Halve the vanilla pods lengthways, scrape out the seeds, then add to a saucepan with the pods. Add the sugar, and the zest and juice from your lemon and lime.
2. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves.
3. Take off the heat, pour into a bowl and leave to cool. Don’t put your finger in for a taste, though, as it could burn you.
4. Once the syrup is cool, remove the vanilla pods.
5. Peel, destone and scoop the avocado flesh into a liquidiser with the syrup and milk. Blitz to a smooth, light consistency – like a smoothie.
6. If you’ve got an ice-cream maker, put your mixture into it and churn till smooth and frozen. If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth.
7. You can eat it right away or transfer it to little containers, cover and pop in the freezer for later.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Pumpkin pie

“I've swapped the pumpkin for butternut squash – much easier to get hold of and just as tasty ”

500 g ready-made dessert pastry

1 large butternut squash , quartered and seeds reserved

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

4 tablespoons maple syrup

6 tablespoons caster sugar

3 large free-range eggs , beaten

200 ml double cream

Method

1. Preheat the oven to 200ºC/400ºF/gas 6. Roll the pastry to the thickness of a pound coin. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside.
2. Lay the squash in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC/350ºF/gas 4.
3. Allow the pieces of squash to cool, then scoop out the flesh. You should have about 600g of cooked squash flesh. Don't forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and whiz until smooth. Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream.
4. Fill the cooled tart case with the mix and bake for 45 minutes. Meanwhile, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray. Sprinkle with the remaining sugar and place in the oven with the pie for the last 10 minutes until crispy.
5. Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with cream or ice cream, if you're feeling naughty.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

One-cup pancakes with blueberries

“These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug! ”

1 large free-range egg

1 cup of self-raising flour

1 cup of milk

sea salt

optional:

200 g blueberries

olive oil

4 tablespoons natural yoghurt

Method

1. To make the batter, crack the egg into a large mixing bowl.

2. Add the flour, milk and a tiny pinch of sea salt.

3. Whisk everything together until you have a lovely, smooth batter.

4. Fold through the blueberries, if using.

5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.

6. Carefully tilt the pan to spread the oil out evenly.

7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.

8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.

9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.

10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.

11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Tip: These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Bun and butter pudding

“Easter calls for this cheeky hot-cross bun bread and butter pudding – magic ”

600 ml semi-skimmed milk

200 ml double cream

400 ml single cream

1 vanilla pod

4 medium free-range eggs

170 g caster sugar

6 hot cross buns , sliced in half and spread with a knob of butter

1 knob butter , spread on the hot cross buns

3 tablespoons Cognac

1 handful dried apricots , chopped

1 orange , zest of

a little icing sugar

Method

1. Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.
2. Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the Cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.
3. Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Christmas pudding spoons

“These kinda Christmas pudding canapés with custard are great for parties or big buffet lunches ”

142 ml double cream

2 tablespoons caster sugar

250 g custard , warmed

450 g Christmas pudding , heated

1 handful flaked almonds , toasted and chopped, to decorate

1 orange , zest of

Method

1. Yes, real custard is nice... but there’s nothing like a nice bit of ready-made custard with your Christmas pudding. You’ll need 30 spoons for this recipe.
2. Whip the double cream and caster sugar together until stiff.
3. Lay out all your spoons on serving plates and put a blob of custard on each one – not too much or they will overflow when you add the pudding. Take a teaspoon, scoop out lumps of the hot Christmas pudding and drop them onto the custard. Top with a dollop of the whipped cream.
4. Scatter with the almonds and grated orange zest and serve while warm.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Retro arctic roll

“This ice-cream __cake is the ultimate is retro desserts. You’ll get sweet and sour, crunch and softness, all in one mouthful. ”

optional:

edible flowers

For the sponge:

3 large free-range eggs

100 g golden caster sugar , plus extra for sprinkling

75 g plain flour

a few knobs of butter , for greasing

1 heaped teaspoon cocoa powder

For the filling:

2 x 500 ml tubs of good-quality ice cream, vanilla and chocolate

300 g good-quality strawberry or raspberry jam

1 Crunchie or Dime bar or a bag of Maltesers , bashed up

To serve:

200 g fresh berries

juice of ½ a lemon

Method

1. In the 60s and 70s, having a frozen dessert you could serve at a moment’s notice was the posh thing to do. The simple but glorious arctic roll started popping up everywhere, from restaurants to school and hospital menus. Eventually it became seen as something a bit naff and tacky, but I think smearing a home-made sponge with quality jam, good ice cream and a little bashed-up honeycomb is easy, fun, and just a bit silly. Roll it up, freeze it for a few hours, and you’ll get sweet and sour, crunch and softness, all in one mouthful. Heaven.
2. Preheat the oven to 180°C/350°F/gas 4. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. You can do this with an electric mixer, or by hand if you’ve got the muscle. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray (roughly 26 x 36cm) with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, blobbing it about in different places, then sift the cocoa powder into the remaining batter and fold it in.
3. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled. Make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 to 15 minutes, or until cooked through.
4. Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20 minutes.
5. Once cooled, gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6cm at one end free of filling so that it creates a seal when you roll it up. Put whatever you don’t use back in the freezer. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer.
6. Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 to 10 minutes before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides, and serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Bloomin' easy vanilla cheesecake

“A beautifully, simple American-style vanilla cheesecake recipe – an old-school favourite from the Fifteen restaurant menu. Absolutely delicious! ”

150 g unsalted butter , plus extra for greasing

250 g digestive biscuits

115 g caster sugar

3 tablespoons cornflour

900 g half-fat cream cheese , (at room temperature)

2 large free-range eggs

115 ml double cream

1 vanilla pod , or ½ teaspoon vanilla extract

1 lemon

1 orange

CHERRY COMPOTE

400 g cherries

3 heaped tablespoons caster sugar

1 swig port or whisky , optional

icing sugar , for dusting

Method

1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform __cake tin.
2. Melt the butter, and crush the biscuits, then mix together in a bowl. Lightly press into the base of the prepared tin and bake for 10 minutes. Remove from the oven and leave to cool.
3. Turn the oven up to 200ºC/400ºF/gas 6.
4. Combine the sugar and cornflour in a bowl, add the cream cheese and beat, ideally with an electric whisk, until creamy.
5. Crack in the eggs and beat well, then gradually add the cream, beating until smooth.
6. Halve the vanilla pod lengthways, then scrape out the seeds and add to the bowl (if using), or add the vanilla extract, then finely grate in the lemon and orange zest.
7. Scrape the mixture on to the biscuit base, and gently shake to level out the surface.
8. Bake the cheesecake in the centre of the oven for 40 to 45 minutes, or until the top is golden and the filling has set around the edges (cover with a piece of tin foil, if browning too much).
9. Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, place it in the fridge until it’s nice and cold.
10. Before serving, destone the cherries and place in a pan, then sprinkle over the sugar and add a splash of water. Put on a medium-low heat and simmer gently for 10 minutes – if you’ve got some port or whisky handy, feel free to add some.
11. Once reduced, it may be a little dry, so add a splash of water to loosen, if needed. Leave to cool, then serve spooned over the cheesecake with a dusting of icing sugar.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Baked chocolate pudding

“Irresistibly gooey in the middle, this chocolate pudding recipe is heaven on a plate ”

455 g good-quality cooking chocolate (70% cocoa solids)

50 ml hot espresso or good strong instant coffee

125 g butter , plus extra for greasing

6 free-range eggs , separated

200 g caster sugar

100 g ground almonds

100 g rice flour

1 small handful chopped hazelnuts , toasted

Method

1. This pudding is chocolate heaven! The original recipe idea for it came from my mate Ben, when he was head chef at Monte's. I've changed it round a bit to make it easier to make at home.
2. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture.
3. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5.
4. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Profiteroles

50 g shelled pistachios

250 ml double cream

3 tablespoons icing sugar

1 teaspoon vanilla essence

100 g dark chocolate (70%)

CHOUX PASTRY

85 g unsalted butter , plus extra for greasing

100 g plain flour

3 large free-range eggs

Method

1. Preheat the oven to 200ºC/gas 6 and grease a baking sheet.
2. For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
3. Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
4. Beat the pastry mixture vigorously with a wooden spoon until it’s smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
5. Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
6. Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
7. Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
8. Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
9. When you’re ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
10. Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
11. Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Chocolate & chestnut yule log

100 g walnuts

1 teaspoon baking powder

5 large free-range eggs

125 g caster sugar

25 g plain flour

25 g quality cocoa powder

3 tablespoons marsala or sweet sherry

160 g dark chocolate (70%)

180 g icing sugar

180 g unsalted butter , (at room temperature)

150 ml double cream

150 ml sweetened chestnut purée

Method

1. Preheat the oven to 180ºC/gas 4. Line a 26cm x 37cm swiss roll tin with baking paper, making sure it is higher than sides.
2. Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt.
3. Separate the eggs. Use an electric beater to whisk the egg whites to firm peaks. Gradually beat in half the sugar, till glossy.
4. In another bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time. Spoon into the tin and bake for 25 minutes, until an inserted skewer comes out clean and the sponge is springy.
5. While still warm, lay a sheet of baking paper over the sponge and flip it out of the tin. Peel off the tin lining and leave to cool for 5 to 10 minutes. Drizzle the __cake with the marsala and roll from the longest edge, the paper inside. Cover with a damp cloth.
   
   Melt the chocolate in a bowl set over a pan of simmering water. Put the icing sugar in a food processor with the butter and blitz to cream. Add the slightly cooled chocolate and pulse till smooth. Place in a bowl and chill in the fridge for 30 minutes. Whisk the cream until just starting to peak and then gently stir in the chestnut purée.
   
   When the sponge is cool, unroll and spread with the cream, leave a 2cm border around the edge. Re-roll the cake, without the paper but using it as a guide.
6. Spread the chocolate icing on top. Make wood-effect with a fork, then dust with icing sugar.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Grilled peaches with brandy & bay

6 ripe peaches

1 good splash of brandy

1 orange

1 vanilla pod

3 tablespoons sugar

2 fresh bay leaves

1 handful of Italian biscotti

crème fraîche

Method

1. Preheat the grill to high.
2. Halve and destone the peaches, then place in a snug-fitting baking dish, drizzle with the brandy, grate over some orange zest and squeeze in a little orange juice.
   
   Halve the vanilla pod lengthways, scrape out the seeds and add to a bowl with the sugar, then mix to combine.
3. Sprinkle the sugar over the peaches, then add the bay leaves and vanilla pod to the dish and gently toss everything together.
4. Arrange the peaches in a single layer, cut-side up. Place the dish under the grill for 5 to 6 minutes, or until the fruit is golden and the juices bubbling.
5. Smash the biscotti and sprinkle on top, then serve with crème fraîche.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Apple sponge pudding

unsalted butter , for greasing

6 eating apples

100 g sugar

2 large free-range eggs

1 teaspoon vanilla extract

60 g self-raising flour

½ teaspoon mixed spice

icing sugar , for dusting

Method

1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

St Clement’s posset with starry shortbread

“Posh enough for a dinner party, this zesty yet silky-smooth dessert is surprisingly easy to whip up. ”

900 ml double cream

175 g sugar

5 lemons , (you need 120ml of juice)

2 oranges , (you need 90ml of juice)

sprigs of fresh mint , optional

strips of candied peel , optional

MACERATED RASPBERRIES

100 g golden caster sugar

50 ml crème de cassis

125 g raspberries

SHORTBREAD

75 g unsalted butter , (at room temperature)

½ a vanilla pod

½ a lemon

115 g plain flour , plus extra for dusting

75 g sugar

½ teaspoon fine sea salt

granulated sugar , for dusting

Method

1. First, prepare your raspberries. Put the sugar, cassis and 50ml of water in a pan over a low heat and stir until the sugar has dissolved. Pour it over the raspberries and leave to macerate for at least 2 hours.
2. For the shortbread, chop the butter into cubes, scrape the seeds from the vanilla pod (discard the pod) and zest the lemon, then mix all the ingredients except the granulated sugar in a bowl, until it forms a dough, but be careful not to overwork it. Mould it into a block, wrap in clingfilm and chill in the fridge for 1 hour.
3. Preheat the oven to 160ºC/gas 2-3.
4. On a lightly floured surface, roll the dough to 1cm thickness. Bake for 20 to 25 minutes, or until lightly golden all over.
5. Remove from the oven and cut with a star cutter, then sprinkle with the granulated sugar (use the biscuit off-cuts for nibbling with a cup of tea!)
6. To make the posset, finely grate the zest from one of the lemons and one of the oranges. Put the cream, sugar and lemon and orange zests in a saucepan over a medium-high heat.
7. Bring to the boil and cook for 3 minutes. Add all the citrus juice, bring back to the boil and continue to cook for another 3 minutes.
8. Pass the mixture through a fine sieve and pour it straight into six champagne saucers or wine glasses while still hot (but not boiling, or the glass might crack). Allow it to set for at least 3 hours, or overnight.
9. To serve, remove the glasses from the fridge and garnish each one with
   a few raspberries, baby mint leaves (if using), a shortbread star and strips of candied peed (if using).

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Hazelnut torte

“This is one of the very first puddings I made when I started working, and I still love it! ”

115 g butter , softened to room temperature, plus extra for tin

125 g hazelnuts

125 g sugar

4 large free-range eggs , separated

1 orange , zest of

30 g plain flour

125 g ricotta cheese

2 tablespoons poppy seeds

1 pinch salt

3 heaped tablespoons jam , preferably apricot

50 g good-quality cooking chocolate (70% cocoa solids) , finely grated

Method

1. Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whiz up in a food processor until you have a fine powder — be careful not to over-whiz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor.
   
   Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the __cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky.
2. Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Raspberry and mascarpone tarts

“These little raspberry tartlets are a dream – I love them with strawberries and blackberries too ”

butter , for greasing

500 g sweet shortcrust pastry

rice or dried beans

150 ml natural yoghurt

200 g mascarpone cheese

2 tablespoons icing sugar

½ orange , zest of

250 g raspberries

100 g good-quality dark chocolate (70% cocoa solids)

Method

1. A lovely, summery dessert.
   
2. Preheat your oven to 170°C/325°F/gas 3. Grease four 10cm loose-bottomed tart tins with a little butter. Divide the pastry into four. Roll out each quarter to the thickness of a £1 coin, then line the tins with the pastry. Chill for 20 minutes in the fridge. Cover each pastry case with greaseproof paper, fill with rice or dried beans, and bake blind in the preheated oven for 10 minutes.
3. Remove the cases from the oven, tip out the rice or beans and take out the lining. Place the cases back in the oven and bake for a further 5 minutes until golden brown. Take the cases out and let them cool down completely.
4. Whip the yoghurt, mascarpone, icing sugar and orange zest in a mixing bowl until light and shiny. Keep it in the fridge until the pastry cases are cool.
5. Divide the creamy mix between the cooled pastry cases and level with a spoon. Place the raspberries lightly on the cream – no need to push. Put the chocolate in a heatproof bowl over a pan of simmering water until it has completely melted.
6. Carefully remove the hot bowl and drizzle each tart with chocolate. Serve straight away or keep in the fridge for later.
7. Tip: Strawberries or blackberries on top of the tarts will be delicious too.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Lovely lemon curdy pud

“This comforting lemon pudding looks great, tastes amazing and is totally hassle free – I love it ”

2 large free-range eggs , separated

55 g self-raising flour

285 ml milk

55 g butter

115 g sugar

1 lemon , grated rind and juice of

Method

1. This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!
2. Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.
3. Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

King of puddings

“This pudding is a kind of mash-up of loads of good-old favourites with lovely goo, fruit and crunch ”

4 free-range eggs

565 ml milk

115 g fine breadcrumbs

225 g sugar , preferably vanilla sugar

4 level tablespoons jam , raspberry is really nice

Method

1. Preheat the oven to 150ºC/300ºF/gas 2. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.
2. Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Prosecco jelly

750 ml bottle of prosecco

50 ml lemon juice , (from about 2 1/2 lemons)

9.5 x 15 g leaves of gelatine

250 ml elderflower cordial

500 g plums and seasonal berries , plums destoned and halved

4 sprigs of fresh mint , plus extra leaves to decorate

edible flowers , to garnish (optional)

pouring cream , to serve

Method

1. Recipe by Ed Loftus
2. This retro remake is the perfect end to a big summer feast. And what’s more, you get the hard work out of the way the day before!
3. Start your jelly the night before. Pour the prosecco into a large mixing bowl, along with the lemon juice. In a separate bowl, leave the gelatine to soak in ice-cold water. Set both aside.
4. Warm the elderflower cordial in a pan over a medium heat and, once hot, take off the heat to cool slightly. Squeeze out the excess water from the gelatine leaves and add it to the warm cordial, stirring until the leaves have completely dissolved.
5. Add the gelatine mixture to the prosecco and stir very gently with a spatula or large spoon until completely combined. Place the mixture in the fridge and give it another stir every 15 minutes. You want the jelly to be almost set but still liquid; this is so the fruit doesn’t float to the top when you add it.
6. Reserving 100ml of the jelly, pour a quarter into a 1-litre jelly mould, then stud with a quarter each of the fruit and mint. Repeat three times.
7. Heat the reserved jelly until liquid, then pour over the top; this will create a flat base, so the jelly sits nice and flush. Set overnight in the fridge.
8. To remove the jelly, dip the mould in warm water for 30 seconds. Gently release the jelly sides with your fingers, then invert the mould onto a serving platter and give it a wiggle.
9. Decorate the jelly with flowers, if using, and extra mint leaves, then serve with lashing of cream.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Helen’s rice pudding with raisins

85 g pudding rice

600 ml milk

85 g raisins

Method

1. Place the rice and milk in a medium pan and heat gently over a medium heat, stirring all the time, until the mixture just comes to the boil. Reduce the heat to low and simmer gently for about 20 minutes while the rice absorbs the milk, stirring regularly. Scatter in the raisins and cook until warm through. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.
2. Tricks & tips:You can make milky puddings with other cereals, such as semolina, sago or tapioca. You can also add other sorts of dried fruit, such as chopped apricots, dates or figs, or you can add fresh fruit.

Organic or free-range milk comes from cows that have been able to graze outdoors, and have had happy, free, healthy lives. Always check the label. Join our Food Revolution!

Read More

Salted caramel brownies

225 g butter , plus extra for greasing

250 g dark chocolate (70% cocoa solids)

225 g golden caster sugar

4 large free-range eggs

150 ml plain flour

SALTED CARAMEL

¼ of a vanilla pod

40 ml double cream

15 g salted butter

60 g caster sugar

40 g golden syrup

Method

1. Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan.
2. Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it’s just bubbling, then take the pan off the heat and set aside.
3. Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar.
4. Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
5. Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
6. Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
7. Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
8. Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
9. Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
10. Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.
11. Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
12. Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
13. Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
14. Leave to cool for 1 hour, cut into squares and serve.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Pecan & buttered rum pie

150 ml spiced golden rum , such as Sailor Jerry

1 whole nutmeg , for grating

4 large free-range eggs

250 g caster sugar

200 g white chocolate

1 vanilla pod

300 ml single cream

Nut pastry

100 g pecans or walnuts

150 g plain flour , plus extra for dusting

2 tablespoons icing sugar

150 g unsalted butter , plus extra for greasing

1 teaspoon vanilla extract

Nut brittle

75 g pecans

200 g caster sugar

Method

1. Start by making the pastry. Pulse the nuts in a food processor until ground, but don’t overwork them, or they’ll become a paste. Transfer to a bowl.
2. Place the flour and icing sugar in the food processor. Cube and add 100g of the butter and a pinch of sea salt, then pulse until it’s the texture of breadcrumbs. Add the vanilla extract and a splash of cold water and blitz to form a dough, then pour in the ground nuts and pulse again until it comes together. Take it out, dust with flour, then wrap in clingfilm and chill for half an hour.
3. Remove the pastry from the fridge and preheat the oven to 180ºC/gas 4. Dust the work surface with flour, and roll out the dough to 5mm thick. Drape it over a deep 25cm fluted tart tin and ease it in. Prick all over with a fork, line with clingfilm and chill for 20 minutes.
4. Take your tart out of the fridge, and fill with baking beans or rice. Bake in the oven for 12 minutes, then remove the clingfilm and beans and bake for 3 to 4 minutes, or until golden. Remove from the oven and leave to cool.
5. To make the filling, melt the rest of the butter in a pan over a medium heat until it starts to turn golden. Pour in the rum, grate in some nutmeg, and warm through until light brown in colour. Remove from the heat.
6. In a bowl, whisk the eggs with the caster sugar until pale, then stir in the buttered rum. Melt and add the white chocolate. Halve the vanilla pod, scrape out the seeds and add to the mixture along with the cream and a good pinch of fine salt, until well combined.
7. Place the tart case on a baking sheet and pour in the rum filling. Bake in the oven for 30 minutes, checking halfway through that the crust isn’t burning (cover with tin foil if it is).
8. When the filling is set but is still soft in the middle, it’s done. Take it out and allow it to cool completely.
9. To make your brittle topping, grease a baking sheet, arrange the nuts on it and set aside. Place the sugar in a pan with 75ml water, and bring it to the boil. Don’t stir the caramel, just swirl it. When it’s a deep golden colour, pour it over the nuts and leave to set.
10. When the brittle is hard, break it into pieces, sprinkle it over the pie and serve.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More

Roasted pear with walnut & ginger filling

“This vegan starter is the perfect way to kick off Christmas dinner. If you’re making this for vegetarians, it’s lovely with 80g blue cheese added at step 3. ”

5 comice pears

1 ½ teaspoon ground cinnamon

1 teaspoon caraway seeds

70 g walnut halves

20 g pine nuts

20 g stem ginger , optional

Method

1. Preheat the oven to 180ºC/gas 4. Halve and core the pears (you’ll be using 1 for decoration), and place them all cut-side up in an ovenproof dish.
2. Sprinkle over ½ a teaspoon of cinnamon and the caraway seeds and pop in the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.
3. Place the walnuts and pine nuts on a baking tray and toast in the oven for 4 to 5 minutes – the pine nuts won’t take long to turn golden, so keep an eye on them. Set aside a few toasted pine nuts for serving.
4. Once the pears have cooled, scoop most of the flesh out of 4 of the halves, leaving just enough so the sides don’t collapse.
5. Chop up 4 other roasted pear halves and pop in a food processor with the scooped-out pear flesh and toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz. You want a paste that’s quite textured, not totally smooth.
6. Divide the pear mixture between the scooped-out pear skins. Peel and core the reserved pear, slice it thinly lengthways and arrange a couple of slivers on top of each stuffed pear.
7. Decorate with a few chopped toasted pine nuts and serve, warmed through or cold. It’s great with a little peppery salad, like rocket leaves, on the side.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Read More