Heat oven to 180C/160C fan/gas 4
and line a 12-hole muffin tin with cupcake
or muffin cases. Mix the flour, sugar,
lemon zest and poppy seeds together in
a large mixing bowl. Beat the eggs into
the yogurt, then tip this into the dry
ingredients with the melted butter. Mix
together with a wooden spoon or whisk
until lump-free, then divide between the
cases. Bake for 20-22 mins until a skewer
poked in comes out clean – the cakes will
be quite pale on top still. Cool for 5 mins
in the tin, then carefully lift onto a wire
rack to finish cooling.
To ice, beat the softened butter until
really soft in a large bowl, then gradually
beat in the icing sugar and lemon juice.
Stir in enough food colouring for a pale
lemon colour, then spoon the icing into
a piping bag with a large star nozzle.
Ice one cake at a time, holding the
piping bag almost upright with the nozzle
about 1cm from the surface of the cake.
Pipe one spiral of icing around the edge,
then pause to break the flow before
moving the nozzle towards the centre
slightly and piping a second, smaller
spiral that continues until there are
no gaps in the centre. Slightly ‘dot’
the nozzle into the icing as you stop
squeezing to finish neatly. Repeat to cover
all the cakes, then top with sugar
decorations or scatter with sprinkles.
Oil and line a 1-litre loaf tin with cling
film. Put the coffee, Tia Maria or brandy,
egg yolks and sugar in a bowl and
stir to dissolve the coffee. Put the egg
whites in a large bowl and pour the
cream in another.
Beat the egg whites until stiff with
an electric whisk, then quickly beat the
egg yolk mixture until thick and leaving
a trail. Now beat the cream until it holds
its shape. If you beat everything in this
order, you don’t need to wash the
whisks in between.
Fold the cream into the coffee mixture,
then carefully fold in the whites. Fold
through the Toblerone and tip into the
loaf tin. Lightly cover the surface with
cling film. When frozen, overwrap in foil
and freeze. Will keep for up to 6 weeks.
You can make the chocolate curls (see video link, above, for instructions) and
keep them in a airtight container or freeze.
To serve, unwrap and turn onto a
platter. Strip off the cling film and serve
topped with the chocolate curls.
4 skinless, boneless, salmon fillets, each weighing about 140g/5oz
2 orange or red peppers
250g sugar snap peas
2 tbsp olive oil (garlic-infused if you have it)
Prep:15 mins - 20 minsCook:20 mins - 25 mins
the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10
minutes until tender. Meanwhile, whisk the mustard, orange juice and
honey together in a bowl to make a marinade. Turn the salmon fillets in
the marinade until evenly coated, then set aside. Deseed the peppers and
cut into thick strips.
the potatoes and tip into a shallow ovenproof dish or roasting tray
with the peppers and sugar snap peas. Drizzle over the oil, salt and
pepper, then toss everything together. Put the salmon fillets on top of
the vegetables and pour over the marinade. Bake for 20-25 minutes until
the salmon is cooked and just starting to brown.
Tip the salmon into a food processor with
the paste, ginger, soy and chopped coriander.
Pulse until roughly minced. Tip out the mix
and shape into 4 burgers. Heat the oil in a
non-stick frying pan, then fry the burgers for
4-5 mins on each side, turning until crisp
and cooked through.
Meanwhile, use a swivel peeler to peel
strips of carrot and cucumber into a bowl.
Toss with the vinegar and sugar until the
sugar has dissolved, then toss through the
coriander leaves. Divide the salad between
4 plates. Serve with the burgers and rice.
650g swedes, cut into same size chunks as the parsnips
142ml tub soured cream
1 rounded tbsp hot horseradish (English Provender is good)
2 tbsp fresh thyme leaves
butter, for greasing
For the butter topping
1 small onion, finely chopped
50g fresh white breadcrumbs (from about 4 slices)
a small handful thyme leaves, plus extra for scattering
25g parmesan, coarsely grated
Prep:50 mins - 1 hrCook:40 mins
In a large pan of boiling salted
water, cook the parsnips and
swede, covered, for about 20
minutes until tender. Drain well,
then mash them together using
a masher or food processor until
reasonably smooth but still with
a bit of texture. Stir in the soured
cream, horseradish and thyme and
season with salt and pepper.
Spoon into a buttered shallow
ovenproof dish and put to one side.
Make the topping. Melt the butter
in a frying pan and cook the onion
for 5-6 minutes, until gorgeously
golden. Mix in the breadcrumbs
and stir to brown and crisp a little.
Season with salt and pepper and
add the thyme. Take the pan off the
heat. Spoon the mixture casually
over the top of the mash. Scatter
over the parmesan. (Can be made
ahead to this point and kept covered
in the fridge for up to a day. Or can
be frozen for up to a month.)
Bake with the turkey (190C/gas 5/
fan 170C) for 35-40 minutes if
doing from cold, 25-30 minutes
if not, or 11⁄2-13⁄4 hours from frozen
(put foil on top, and remove it for the
last 10 minutes) – until golden and
crisp on top. Serve scattered with a
few more thyme sprigs and leaves.
the pastry out to about the thickness of a 50p piece on to a floured
surface, and cut out 10cm circles, then continue to re-roll and cut out
until you have about 18 circles.
1 tsp of mincemeat in the centre of each circle, brush the edges with
egg white, then gather together tightly to completely encase the
Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
two small slits in the top of each pie, brush generously with egg white
and scatter with sugar. The pies can now be frozen for up to 2 months.
Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30
mins from frozen.
Heat the oil in a medium saucepan,
then soften the onion and carrots for
a few mins. When soft, turn up the heat,
crumble in the lamb and brown, tipping
off any excess fat. Add the tomato
purée and Worcestershire sauce, then
fry for a few mins. Pour over the stock,
bring to a simmer, then cover and
cook for 40 mins, uncovering halfway.
Meanwhile, heat the oven to 180C/
fan 160C/ gas 4, then make the mash.
Boil the potatoes in salted water for
10-15 mins until tender. Drain, then
mash with the butter and milk.
Put the mince into an ovenproof dish,
top with the mash and ruffle with a fork.
The pie can now be chilled and frozen
for up to a month. Bake for 20-25 mins
until the top is starting to colour and
the mince is bubbling through at the
edges. (To bake from frozen, cook at
160C/fan 140C/gas 3 for 1 hr-1 hr 20
mins until piping hot in the centre. Flash
under the grill to brown, if you like.)
Leave to stand for 5 mins before serving.