Apricot & almond tart

Ingredients

·         370g pack ready rolled puff pastry

·         50g ground almond

·         900g ripe fresh apricots, halved and stoned

·         2 tbsp icing sugar

·         maple syrup and cream, to serve (optional)

Method

1.    Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.

2.    Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelize a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

Prawn & black pepper stir-fry

Ingredients

·         1 tsp black peppercorns, crushed

·         200g pack frozen raw prawn, defrosted and drained

·         2 tbsp sunflower oil

·         125g stir-fry pack mixed vegetable and noodles

·         120g sachet oyster sauce

Method

1.    Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.

2.    Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

Cinnamon cashew flapjacks

Ingredients

·         140g butter, plus extra for greasing

·         140g light brown soft sugar

·         2 tbsp set honey

·         1 tbsp ground cinnamon

·         140g porridge oats

·         85g desiccated coconut

·         85g sesame seeds

·         50g sunflower seeds

·         1 tbsp plain flour

·         85g cashews or pecans

Method

1.    Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.

2.    Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.

Cherry crumble pies

Ingredients

For the pastry and topping

·         200g plain flour

·         50g ground hazelnut

·         140g cold butter, cubed

·         50g caster sugar

For the filling

·         3 tbsp raspberry jam or bramble jelly

·         500g cherry, stoned

·         50g hazelnut, roughly chopped

·         2 tbsp demerara sugar

Method

1.    Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.

2.    Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough – you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.

3.    Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove – you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.

Mexican bean soup with guacamole

Ingredients

·         2 tsp rapeseed oil

·         1 large onion, finely chopped

·         1 red pepper, cut into chunks

·         2 garlic cloves, chopped

·         2 tsp mild chilli powder

·         1 tsp ground coriander

·         1 tsp ground cumin

·         400g can chopped tomatoes

·         400g can black beans

·         1 tsp vegetable bouillon powder

·         1 small avocado

·         handful chopped coriander

·         1 lime, juiced

·         ½ red chilli, deseeded and finely chopped (optional)

Method

1.    Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.

2.    Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

American pancakes

Ingredients

·         200g self-raising flour

·         1 ½ tsp baking powder

·         1 tbsp golden caster sugar

·         3 large eggs

·         25g melted butter, plus extra for cooking

·         200ml milk

·         vegetable oil for cooking

To serve

·         maple syrup

·         toppings of your choice, such as cooked bacon, chocolate chips, blueberries or peanut butter and jam

Method

1.    Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

2.    Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.

3.    Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

Banana ice sundaes with fudge sauce

Ingredients

·         4 ripe bananas

·         500ml Provamel Yofu soya yogurt

·         50g golden caster sugar

·         small handful pecan

pieces, toasted and broken, to serve

For the fudge sauce

·         50g/2oz dairy-free spread (such as Pure of Vitaquell)

·         100g light muscovado sugar

·         2 tbsp maple syrup

·         8 tbsp Provamel Soya Dream soya cream

Method

1.    Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.

2.    Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.

3.    To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.

4.    To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.