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For the custard:
3 egg yolks
70 g brown sugar
20 g cornflour
150 ml milk
150 ml double cream
Slice strawberries with 1 tsp icing sugar
250 g butter (very soft)
200 g soft brown sugar
1 tsp vanilla extract
3 large eggs
4 Tbsp milk
350 g wholemeal self raising flour
1 tsp cinnamon
150 g dried fruit
Bake for 50 mins at 160 C Gas 3
You need a pan of water – simmering to melt the chocolate.
300 g chocolate (milk, dark or a combination)
300 g crushed digestive biscuit
180 g dried fruit
125 g butter
125 g golden syrup
800 g Pork mince, fairly lean
Sun dried tomatoes, thyme, small finely chopped onion,
100 g breadcrumbs
5 sage leaves
1/2 tsp marjoram
1 clove of garlic
2 tsp tomato puree
1 tsp paprika
Mix all together
Bake at 180 C, 360 F cooked for an hour covered. Then remove the paper on the top and cook for another 20 minutes
2 crushed and chopped garlic cloves
125 ml white wine
300 g Creme frache
2 Tbs full fat soft cheese
1 tsp chopped parsley
salt and pepper to taste
150 g prawns
150 g mussels
fry the garlic lightly in a little oil.
Add the wine and creme frache.
Mix in the rest of the ingredients and bring gently to the boil.
Simmer for a few minutes
Serve with favourite pasta
2 large eggs
180g golden caster sugar or soft brown
1 tsp vanilla extract
100g melted butter
180g self- raising flour
Preheat the oven to 170C/ gas mark 3 and grease and line the base of a non-stick round spring form tin, measuring about 23cm diameter.
Put the ricotta, eggs, sugar and vanilla in a mixing bowl and whisk until well combined and bubbles form on top.
Beat in the butter.
Sift in the the flour beating well.
Spoon into the tin and smooth out evenly making a dent in the centre.
Bake for 35-40 minutes until firm but springy.
Cool in the tin for 20 minutes then remove the sides.
When completely cool remove the paper and place on a serving place.
Cut off the fat, warm up to room temperature
500 g passata
3 chopped garlic cloves
1 tsp 5 spice
1/2 mustard powder
1/2 tsp white pepper
3 tablespoons each of:
Mix all the ingredients and bring to the boil on a low heat.
Sear the pork on a high light.
Pop up into slow cooker.
Pour over the sauce.
Put the lid on and cook for 5 hours.
Lift the meat out, pull the pork and serve.
4 egg yolks
1/2 tsp mustard
pinch salt and pepper
juice of a lemon
300 ml oil
Thick white sliced bread. 8 Slices, crusts removed
1.2 litre (2 pint) pudding basin
Butter the basin and line it with bread
800 g ( 28 oz) mixed summer fruits
Put fruits in a pan and bring to the boil
Simmer for 4 mins
Remove from the heat and cool
Push the fruit into the pudding
Add the juices
Put a bread lid on
Cover with saucer and and a weight
Refrigerate over night
200g wholemeal flour
200g white self-raising flour
180g soft brown sugar
280g soft butter
Grease a non-stick 25cm x 30cm shallow rectangular baking tin and preheat the oven to 170c/gas mark 3
1.Sift the flours into a mixing bowl and tip the bran bits in that are left in the sieve.
2.Stir in the sugar.
3.Add the butter and use your fingers to rub it into the flour mixture.
4.Bring the dough together and knead gently to form a ball.
5.Press the dough into the prepared tin and use a fork to prick the dough evenly.
6.Bake for 20-25 minutes.
7.Cut into even pieces. Sprinkle with a little soft brown sugar.
8.Cool in the tin for 30 minutes then remove and cool completely on a wire rack.
9.Store in an airtight tin
Greased baking sheet
Heat oven to 180 C
100 g soft butter
150 g soft brown sugar
150 g self raising flour
100 g dark chocolate
50 g crisp cereal
Bake for 15 mins on 180 C, Gas 4, 360 F
Knob of butter
1 tbsp oil
3 large onion, very thinly sliced
1-2 cloves garlic, chopped
1/2 tsp dried thyme or 1 tsp fresh leaves
1 dessert spoon brandy or 2 tbsp white wine
Salt and pepper to taste
1.2l stock or water
1.Heat the oil and butter in a saucepan fry the onions gently until golden.
2.Stir in the garlic, thyme, brandy or wine and season lightly with salt and pepper.
3.Add the stock and stir. Bring to the boil then simmer for 10-15 mins.
4. Allow to cool for a few minutes before serving with grated cheese and crusty bread or crispy croutons.
4 – 5 Rashers Bacon
4 Cloves Garlic
1 Tablespoon light Oil
2 tsp Cornflower
150 g Cheddar Cheese
120 g Pasta per person
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