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Ingredients250 g unsalted butter , (at room temperature), plus extra for greasing250 g golden caster sugar4 large free-r...
02/27/2022

Ingredients
250 g unsalted butter , (at room temperature), plus extra for greasing
250 g golden caster sugar
4 large free-range eggs
250 g self-raising flour , plus extra for dusting
½ a vanilla pod
1 lemon
1 tablespoon icing sugar , plus extra for dusting
100 ml double cream
4 tablespoons quality raspberry jam
100 g fresh raspberries

Method
Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.
Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

Ingredientsunsalted butter , for greasing6 eating apples100 g sugar2 large free-range eggs1 teaspoon vanilla extract60 g...
02/27/2022

Ingredients
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
Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
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.
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.
Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Ingredients2 x 150 g duck breast fillets , skin on1 baguette15 g shelled unsalted walnut halves3 regular oranges , or bl...
02/08/2022

Ingredients
2 x 150 g duck breast fillets , skin on
1 baguette
15 g shelled unsalted walnut halves
3 regular oranges , or blood oranges
30 g watercress

Method
Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
Dress the watercress with any resting juices on the board, then sprinkle over.
Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Ingredients1 x 200 g free-range duck breast6 cm piece of ginger2 cloves of garlic1 fresh red chilli½ a bunch of asparagu...
02/08/2022

Ingredients
1 x 200 g free-range duck breast
6 cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ a bunch of asparagus , (175g)
2 pak choi
1 tablespoon low-salt soy sauce
1 tablespoon rice vinegar

Method
Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Meanwhile, peel and finely slice the ginger and garlic, finely slice the chilli. Snap the woody ends off the asparagus.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Sprinkle the ginger, garlic and chilli into the hot pan and cook for 3 to 5 minutes, or until crisp, stirring regularly. Alongside, blanch or steam the pak choi and asparagus for 2 minutes.
Mix the soy sauce and rice vinegar together in a small bowl to make a dressing, adding any resting juices from the duck.
Slice the cooked vegetables in half lengthways and arrange on a serving platter. Slice the duck into thin pieces at an angle and arrange over the top. Spoon over the dressing and sprinkle over the crispy ginger, garlic and chilli, to finish.

Ingredients1 eating apple100 g dried fruit , (I tend to use dried blueberries, cherries and raisins)200 g porridge oats1...
01/20/2022

Ingredients
1 eating apple
100 g dried fruit , (I tend to use dried blueberries, cherries and raisins)
200 g porridge oats
1 heaped tablespoon flaxseeds
500 ml unsweetened almond milk , or regular milk
1 large ripe banana
4 tablespoons natural yoghurt
1 handful of mixed nuts , (or use a handful of my Gorgeous granola for a sweeter pot)
2 handfuls of fresh raspberries or blueberries , or a mixture of both
runny honey , optional

Method
You will need: 6 portable pots with lids, plus spoons
Coarsely grate the apple on a box grater, then tip into a bowl. Add the dried fruit (finely chop it first if using larger fruit), porridge oats, flaxseeds and milk, then mix well.
Cover the bowl with clingfilm and leave in the fridge overnight to soak and swell.
In the morning, or when you are ready to assemble the pots, give the soaked muesli a good stir, and divide between your pots. Peel the banana and slice it at an angle.
Top each pot with some sliced banana, then add a spoon of yoghurt on top (this will stop the banana turning brown in transit). Roughly chop and sprinkle over the nuts, along with the berries.
Drizzle with a little honey (if using), then pop the lid on – don’t forget to take some spoons

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Dallas, TX
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