Heat oven to 220C/200C fan/gas 7.
Line a 12-hole muffin tin with paper
muffin cases. Stir the sugar and rhubarb
together and set aside while you make
the crumble topping. Mix together the
muscovado sugar with the flour, oats
and cinnamon, then rub in the butter
until clumpy with your fingertips.
Stir the oil and egg, vanilla and
buttermilk into the sugary rhubarb
(don’t worry if it’s a little bit juicy).
Now, add the flour, baking powder
and bicarbonate of soda and stir well.
Quickly spoon into the cases, then
scatter each with a thick layer of the
crumble mixture. Bake for 15-18 mins
until golden and a cocktail stick poked
into the centre of a muffin comes
out clean. Cool on a wire rack.
Stir together the butter, sugar, egg yolk and
vanilla using a
wooden spoon. Stir in the flour – you
might need to get your hands in at the end.
Tip onto a floured surface and bring together
into a smooth dough.
Roll out the dough – half at
a time if you like – and stamp out 5-6cm
stars. Keep re-rolling trimmings, and you
should get about 40 biscuits. Cut out a
thin triangle about 2cm long and ½cm
wide at one of the indents of each star.
Arrange on trays lined with baking
parchment, cover with cling film and chill
for 30 mins.
Heat oven to 200C/180C fan/
gas 6. Remove cling film and bake the
biscuits for 8-12 mins until golden. Cool, then
dust with icing sugar. The cooked
biscuits can be frozen for up to 3 months.
the coffee and Kahlúa in a Martini
glass. Slowly pour in the double cream
over the back of a teaspoon so that it
gently settles on the top of the coffee.
Dust with a little cocoa and serve with a star biscuit slotted onto the
glass and a plateful of Mint chocolate truffles, if you like (see 'Goes
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve
Prep:15 minsCook:2 hrs, 10 mins
Heat oven to 200C/180C fan/gas 6,
then roast the peanuts on a baking tray
for 5 mins until golden brown. When cool
enough to handle, roughly chop. Reduce
oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large
casserole dish with a lid. Add the curry
paste and fry for 1 min, then stir in the
beef and fry until well coated and sealed.
Stir in the rest of the coconut with half
a can of water, the potatoes, onion, lime
leaves, cinnamon, tamarind, sugar, fish
sauce and most of the peanuts. Bring to
a simmer, then cover and cook for 2 hrs
in the oven until the beef is tender.
Sprinkle with sliced chilli and the
remaining peanuts, then serve straight
from the dish with jasmine rice.
Ask a grown-up
helper to switch
the oven on to 180C/
160C fan/gas 4. Snip
or cut up the spring
onions and put them
in a bowl. Add the
peas to the bowl.
your rotary grater,
one half at a time,
then add it to the
Cut the ham
into pieces with
your scissors, if you
do this over the
bowl it will fall
Break the feta
into the bowl by
crumbling it with
Crack the eggs
into a bowl and,
if any bits of shell
fall in, scoop them
out with a spoon.
Whisk the eggs until
the yolks are mixed
into the white.
Pour the eggs
into the other
bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip
the dish. Ask a
helper to put the
dish in the oven for
30 minutes or until
the egg is set. Serve with salad and crusty bread.
About an hour before cooking, take
the duck out of the fridge to come to
room temperature. Heat oven to 140C/
120C fan/gas 1. Pull out and discard any
large lumps of fat from inside the duck,
then rub it all over with some salt, the
oil and five-spice powder. Sit the duck
in a roasting tin, then roast for 2 hrs.
For the glaze, mix the honey, soy,
Sherry and mustard in a bowl. When the
duck has had its time, remove it from the
oven, pour off any fat from the tin and
baste generously with the glaze. Turn the
oven up to 190C/170C fan/gas 5 and
roast the duck for a further 20 mins until
sticky and bronzed. Remove the duck to
a clean dish to catch any juices and allow it to
rest for at least 20 mins before serving.
To make a simple
gravy, pour the
juices from the
roasting tin into
a jug or bowl and
leave to settle.
Use a ladle to
remove the fat
from the juices,
then tip the juices
back into the
reheat to serve.
Put the onions in a large pan with the
ginger and vinegar. Bring to the boil, then
simmer for 10 mins. Add the rest of the
ingredients, except the rhubarb, plus 2 tsp
salt to the pan and bring to the boil, stirring.
Simmer, uncovered, for about 10 mins until
the apples are tender.
Stir in the rhubarb and cook, uncovered,
until the chutney is thick and jammy, about
15-20 mins. Leave the chutney to sit for
about 10-15 mins, then spoon into warm,
clean jars, and seal. Label the jars when cool.
Keep for at least a month before eating.
the bread. meanwhile mix the watercress, carrot, lemon juice and olive
oil together. In a small bowl spread the houmous over each slice of
toast. Top 1 slice with the watercress and carrot salad, sandwich with
another slice of toast and top with the tomato. Lay the final slice of
bread, houmous side down, then press down and eat as is or cut the
sandwich into quarters.
1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
2 tsp sunflower oil
1 tsp white peppercorns, crushed
3 large onions, sliced
2-3 tbsp clear honey
2 tsp ground cumin
1 red chilli, deseeded and chopped
Prep:10 minsCook:3 hrs, 30 mins
Heat oven to 180C/fan 160C/gas 4. Lay
the pork, skin-side up, on a rack in a roasting
tin. Trickle with a little oil, then lightly press
on the crushed peppercorns and a sprinkling
of coarse sea salt. Place in the oven, then
cook for 1 hr. Remove from the oven and
baste with the juices. Continue to cook for
a further 1½ hrs, basting every 20 mins.
Put the sliced onions in the roasting tin
under the pork. Mix the honey together with
the cumin and chilli, brush it over the pork,
then increase the oven to 200C/fan 180C/
gas 6. Cook for a further 30-40 mins, basting
occasionally, until caramelised with a rich,
golden glaze over the pork. Once cooked and
tender (this can be easily tested by piercing
the flesh with a knife), remove pork from the
oven, then leave to rest for 10-15 mins.
While the pork is resting, heat the tin on
the stove with the onions, adding 2 tbsp
water. This will lift any residue from the pan,
creating a moist cooking liquor. Season the
onions with salt and pepper, then divide
between 6 plates. Carve pork into 6 portions,
then serve on top of the onions. Pour any
remaining liquor over and serve with the
Pumpkin mash (below).