Bacon & split pea soup

Bacon & split pea soup

Ingredients:
• 50g/2oz dried split peas
• 25g/1oz butter
• 1 garlic clove, finely chopped
• 1 onion, thinly sliced
• 175g/6oz long-grain rice
• 2 tablespoons tomato purée
• 1.2 litres/2pt vegetable stock
• 175g/6oz carrots, diced
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 tablespoons single cream
• 100g/4oz streaky bacon rashers
• salt and
• ground black pepper
Method:
• Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2-3 minutes until soft but not coloured.
• Add the rice, drained soaked split peas and tomato purée, and cook for a further 2-3 minutes, stirring constantly to prevent sticking.
• Add the stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes until the rice and peas are tender.
• Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan.
• Add the carrots and cook for a further 10-12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp.
• Remove and drain on kitchen paper.
• Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Serves 4

Chilled avocado soup

Chilled avocado soup

Ingredients:
• 2 ripe avocados
• 600ml/1pt chicken stock
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh chives
• 1⁄2 teaspoon chilli powder
• salt
• 2 tablespoons sour cream, to serve

Method:
• Peel and stone the avocado.
• Blend or process the flesh into a purée.
• Add the remaining ingredients, except the sour cream, and blend until smooth.
• Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.


Serves 4

Jerusalem artichoke soup

Jerusalem artichoke soup

Ingredients:

• 1 onion, sliced
• 50g/2oz butter
• 700g/11⁄2lb Jerusalem artichokes, peeled and sliced
• 600ml/1pt milk
• salt and
• ground white pepper

Method:
•In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
• Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
• Purée the soup using a blender or food processor.
•Taste and add more seasoning if needed.
•Reheat gently and serve.

Serves 4

Almond soup

Almond soup



Ingredients:

* 225g/8oz blanched almonds,
minced
* 3 egg yolks, hard-boiled
* 1.2 litres/2pt chicken stock
* 25g/1oz butter, softened
* 25g/1oz plain flour
* 125ml/4fl oz single cream salt
* freshly ground black pepper



Method:

• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.

• Make a beurre manié by working the butter and flour together into a smooth paste using a fork.

•Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre

manié in small knobs, whisking vigorously after each addition until completely dissolved.

•Whisk in the almond paste until smooth, and then cook gently for 30 minutes.

• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.

•Reheat gently and serve.

Serves 4

Fruit fondue

Fruit fondue

Ingredients

• Beat the soft cheese with the
50g/2oz soft cheese yogurt,
vanilla essence and sugar

150ml/5fl oz hazelnut yogurt
1 teaspoon vanilla essence 1 teaspoon caster sugar
selection of fresh fruits for dipping, such as strawberries, satsumas, kiwi fruit, grapes, all cut into bite-size pieces in a bowl.

• Spoon the mixture into a glass
serving dish set on a platter.
Arrange the prepared fruits around
the dip, and serve immediately.


serves 2

Tuscan pudding

Tuscan pudding


Ingredients

15g/1⁄2 oz butter
75g/3oz mixed dried fruit
250g/9oz ricotta cheese
3 egg yolks
50g/2oz caster sugar
1 teaspoon ground cinnamon grated zest of 1 orange

• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease four mini pudding basins or
ramekins with the butter.
• Put the dried fruit in a bowl and
cover with warm water. Leave to
soak for 10 minutes.
• Beat the ricotta cheese with the
egg yolks in a bowl. Stir in the
caster sugar, cinnamon and orange
zest, and mix to combine.
• Drain the dried fruit in a sieve set
over a bowl. Mix the drained fruit
with the ricotta cheese mixture.
Spoon the mixture into the basins or ramekins.
• Bake in the oven for 15 minutes.
Leave to cool, then refrigerate
overnight before serving.

serves 4

Iced honey & lemon mousse

Iced honey & lemon mousse

Ingredients

41⁄2 large lemons
1 egg white
6 tablespoons clear honey

• Trim the stalk end from 4 of the lemons so that they stand up. Cut off the tops and seat side. Using a knife and a teaspoon, score around the
insides of the lemons and scrape out the flesh. Purée the flesh in a
blender or food processor until smooth, then strain into a jug. Put the hollowed lemon skins and tops on a small tray, and freeze.
• Finely grate the zest of the 1⁄2 lemon and set aside. In a bowl, whisk the
egg white until stiff peaks form. Gradually whisk in the honey until the
mixture is thick and shiny. Slowly whisk in 75ml/3fl oz of the lemon
juice, and fold in the zest.
• Transfer to a freezer container, and freeze for 2 hours until frozen
2.5cm/1in from the sides of the container. Scrape into a bowl and beat until smooth. Cover with cling film and freeze until set.
• Spoon into a piping bag, and pipe into the frozen lemon skins. Add the tops and freeze until ready to serve.


serves 4

Cherry mousse

Cherry mousse


Ingredients

1 egg
2 tablespoons powdered gelatine
1 tablespoon cornflour
150ml/5fl oz cranberry juice 225ml/8fl oz boiling water 450g/1lb fresh cherries, pitted 225ml/8fl oz low-fat Greek-style yogurt
150g/5oz granulated sugar

• Combine the egg, gelatine,
cornflour, cranberry juice and
1 tablespoon cold water. Stir well
to blend. Add the boiling water,
and mix together thoroughly.
• Purée the cherries in a blender or
food processor, add the gelatine
mixture, yogurt and sugar, and
blend until smooth.
• Chill for 4-6 hours to set. Blend
again just before serving.



serves 8

Exotic fruit pancakes

Exotic fruit pancakes


Ingredients

For the batter For the filling
100g/4oz plain flour
1 banana
pinch of salt
1 papaya
1 egg plus
1 egg yolk
juice of 1 lime
300ml/10fl oz coconut milk
2 passion fruit
4 teaspoons sunflower oil,
plus 1 mango extra for frying
4 lychees
2 tablespoons honey

• To make the batter, sift the flour and salt into a bowl. Make a well in the centre, and add the egg, egg yolk and a little of the coconut milk.
Gradually draw the flour into the egg mixture, beating well and slowly adding the remaining coconut milk to make a smooth batter. Stir in the 4 teaspoons sunflower oil. Cover and chill for 30 minutes
• To make the fruit filling, peel and slice the banana, and peel and slice the papaya, discarding the seeds. Put the banana and papaya in a bowl, add the lime juice and mix well.
• Cut the passion fruit in half, and scoop out the pulp and seeds into the
fruit bowl. Peel, stone and dice the mango, and add to the other fruit.
Peel, stone and halve the lychees, and also add to the fruit. Toss through
gently, then stir in the honey.
• Heat a little oil in a 15cm/6in frying pan. Pour in just enough of the pancake batter to cover the bottom of the pan, and tilt the pan so that the batter spreads thinly and evenly.
• Cook until the pancake is just set and the underside is lightly browned,
then turn and cook on the other side. Remove from the pan and keep
warm. Repeat with the remaining batter to make a total of 8 pancakes.
• Put a little fruit filling in the centre of each pancake, then roll into a cone. Serve immediately.



serves 4

Lemon syrup pears with pancakes

Lemon syrup pears with pancakes

Ingredients

For the batter
100g/4oz plain flour
75g/3oz self-raising flour 25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted


For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed lemon juice
5 firm dessert pears zest of 1 lemon, cut into thin strips
225g/8oz sour cream


• Sift the flours into a large bowl, add the sugar and make a well in the centre. Whisk in the combined eggs, milk and butter. Beat untl smooth, then set aside for 30 minutes.
• To make the lemon syrup pears, combine the sugar, honey, and
350ml/12fl oz water in a saucepan, stirring over a low heat until the sugar has dissolved. Add the lemon juice, bring to the boil, reduce the heat and simmer for 8 minutes.
• Meanwhile, peel and core the pears, and cut into wedges. Skim off any
froth from the surface of the syrup mixture, and add the pears. Simmer
for a further 5 minutes. Remove from the heat, stir in the lemon zest and
leave to cool slightly.
• Heat a lightly greased 20cm/8in frying pan over a medium heat, then
pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on
each side, tur the pancake with a spatula or palette knife. Continue with
the rest of the batter, greasing the pan when necessary. Stack the
pancakes between greaseproof paper to prevent them sticking together, and keep warm.
• Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to make a sauce for the pancakes. Strain the pairs to serve.
• Serve the pancakes warm, with some of the pears and a little of the sauce drizzled over the top. Decorate with strips of lemon zest

serves 6

Apple & blackcurrant pancakes

Apple & blackcurrant pancakes

Ingredients

100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil

For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar

• To make the pancake batter, put the flour in a mixing bowl and make a well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the blackcurrants and 2 tablespoons water. Cook over a gentle heat for 10-15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and roll them up. Serve hot.

serves 10

Vegetable stock

Vegetable stock

Ingredients

1 tablespoon olive oil
2 leeks, roughly chopped
2 carrots, chopped
1 celery stick, chopped
1 small russet potato, chopped 2 garlic cloves, halved
50g/2oz dried red lentils
1 bay leaf
1⁄2 teaspoon peppercorns
1⁄2 tablespoon light soy sauce pinch of dried thyme
6 sprigs of fresh flat-leaf parsley

• Put the oil in a large casserole dish
over a medium heat. Sauté the
leeks, carrots, celery, potato and
garlic until slightly browned. Add
1.2 litres/2pt water and the remaining ingredients.
• Bring to the boil, then reduce the
heat and simmer, uncovered, for
1 hour. Strain the stock through a
fine-mesh sieve and leave to cool.
• Store in the refrigerator and use
within 3 or 4 days, or divide into
portions and freeze until needed.

makes 500ml/18fl oz

Chicken stock

Chicken stock


Ingredients

1 x 1kg/21⁄4lb raw chicken carcass
100g/4oz carrot, coarsely chopped
100g/4oz celery, coarsely chopped
200g/7oz onion, coarsely chopped
3 garlic cloves
1 teaspoon salt
1 bouquet garni

• Put the chicken carcass in a large
stockpot and cover with 3 litres/ 5pt water. Add the remaining ingredients, and bring to the boil over a high heat.
• Skim off any cloudy scum that rises
to the surface and, once the scum
stops forming, reduce the heat to
medium and simmer, uncovered,
for 2 hours. If you wish to reduce
the stock, stir over a high heat until
reduced to the required amount.
• Carefully strain through a fine-mesh
sieve and leave to cool. Refrigerate
for 8 hours or overnight, then skim
off any fat from the surface.
• Store in the refrigerator and use
within 3 days, or divide into
portions and freeze until needed.


makes 1.8 litres/3pt

French vinaigrette

French vinaigrette


Ingredients

2 tablespoons red or white wine vinegar
125ml/4fl oz light olive oil
1 teaspoon Dijon mustard
1 garlic clove pinch of sugar salt and freshly ground black pepper

• Combine all the ingredients in a
screw-top glass jar. Secure the lid firmly, and shake vigorously. Leave to infuse for 2 hours.
• Remove the garlic clove, then leave
the vinaigrette overnight before
using. It will keep for up to a week
if stored in the refrigerator.

makes 150ml/5fl o

Hot potato & bean salad

Hot potato & bean salad


Ingredients

450g/1lb potatoes, scrubbed and diced
100g/4oz French beans,topped and tailed, cut into short lengths
75ml/3fl oz low-fat crème fraîche
2 teaspoons chopped fresh mint salt and freshly ground black pepper

• Cook the potatoes in lightly salted
boiling water for 5 minutes.
• Add the beans to the potatoes, and
cook for a further 5-10 minutes
until the potatoes are tender. Drain
and return to the pan.
• Add the crème fraîche and mint,
and season with salt and pepper.
Toss gently, and serve warm.


serves 4

Mustard carrot salad

Mustard carrot salad


Ingredients

450g/1lb carrots, coarsely grated
25g/1oz low-fat spread
1 tablespoon mustard seeds
1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper

• Put the carrots in a salad bowl,
and season with salt and pepper.
• Melt the low-fat spread in a frying
pan over a medium heat, and add
the mustard seeds.
• When they start to pop, add the
lemon juice, stir and pour over the
salad. Toss well and serve straight
away, while still warm.

serves 4

Tomato sauce

Tomato sauce


Ingredients

300ml/10fl oz white vinegar
1 teaspoon mixed spice
1.4kg/3lb ripe tomatoes, sliced
25g/1oz salt
100g/4oz golden granulated sugar such as Demerara

• Put the vinegar and mixed spice
in a stainless-steel or enamelled
saucepan. Bring to the boil and
remove from the heat. Cover and
leave to infuse for 3-4 hours.
• Put the tomatoes in a separate
heavy saucepan over a medium
heat, and simmer gently until pulpy. • Rub the tomato pulp through a
sieve into a bowl. Return the
strained pulp to the cleaned pan.
Add the salt and simmer gently
until the mixture thickens. Add the
sugar and infused vinegar, stirring
until completely dissolved.
• Continue simmering, stirring
occasionally, until the mixture is the
consistency of whipped cream. Pot
into hot sterilized glass jars, and
seal tightly (make sure the lids are
vinegar-proof). The tomato sauce
will keep for up to 6 months.

makes 600ml/1pt

Barbecue sauce

Barbecue sauce

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
225ml/8fl oz tomato ketchup or tomato sauce
350ml/12fl oz cider vinegar
50ml/2fl oz Worcestershire sauce
75g/3oz golden granulated sugar
1 teaspoon chilli powder
1⁄2 teaspoon cayenne pepper


• Heat the oil in a saucepan over a medium heat. Add the onion and garlic, and sweat gently, stirring, for about 5 minutes.
• Add the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
• Reduce the heat and simmer, partially covered, for about 20 minutes until the sauce has thickened slightly.


makes 600ml/1pt

Béchamel sauce

Béchamel sauce

Ingredients

450ml/3⁄4pt milk
50g/2oz butter
1 bay leaf
25g/1oz plain flour
10 whole black peppercorns salt and freshly ground
1 slice onion, about 1cm/1⁄2in thick black pepper

• Put the milk in a heavy saucepan over a low heat, and add the bay leaf,
peppercorns and onion. Cook for about 5 minutes, letting it come slowly
to simmering point. Remove the pan from the heat, and strain the milk
into a jug, discarding the flavourings.
• Melt the butter gently in a separate pan. As soon as the butter melts, add the flour and, over a medium heat, stir quite vigorously using a wooden spoon to make a smooth paste, or roux.
• Add the milk a little at a time, stirring vigorously between each addition. When about half the milk is in, switch to a whisk and start adding more milk at a time, whisking briskly, until all the milk has been added.
• Reduce the heat to low, and let the sauce simmer gently for 5 minutes, whisking occasionally. Season with salt and pepper.


makes 450ml/3⁄4pt

Lemon mustard vinaigrette

Lemon mustard vinaigrette

Ingredients


1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice 125ml/4fl oz extra virgin
olive oil salt and freshly ground black pepper

• In a small bowl, whisk the mustard
and lemon juice together.
• Whisking constantly, slowly drizzle
in the olive oil until everything is
combined and an emulsion forms.
Season with salt and pepper, and let stand for 30 minutes.
• Use straight away, or store in a
glass jar with a tight-fitting lid in
the refrigerator for up to a week.
Shake well before use.

Variations
• Add finely chopped fresh herbs
such as parsley, basil, marjoram
and mint.
• Sprinkle in some rinsed and
drained capers, or some finely
sliced gherkins or diced shallots.
• Add 11⁄2 tablespoons roasting
juices, with the oil drained, if using
the dressing for a meat salad. Use
straight away.


makes 150ml/5fl oz

Gorgonzola dip

Gorgonzola dip


Ingredients

225g/8oz Gorgonzola cheese
300ml/10fl oz whipping cream
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper

• Mix the cheese and cream together
using a wooden spoon, then beat
well until thick and creamy.
• Stir in the Worcestershire sauce,
and season with salt and pepper.
Chill before serving with crudités or
toasted flatbread such as pitta.

serves 12

Salmon dip

Salmon dip

Ingredients

3 tablespoons cream cheese
1 tablespoon horseradish sauce
125g/41⁄2oz smoked salmon squeeze of lemon juice
salt and freshly ground black pepper

• Mix the cream cheese with the
horseradish. In a blender or food
processor, purée the salmon and
lemon juice, and add to the cream
cheese mixture.
• Season with salt and pepper, and
chill before serving.

serves 4

Two-cheese dip

Two-cheese dip


Ingredients

1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
110g/4oz dolcelatte cheese
225g/8oz mascarpone cheese
1 tablespoon freshly squeezed lemon juice
4 small gherkins
salt and freshly ground black pepper

• Grill the peppers for about
5 minutes or until their skins are
charred. When cool enough to
handle, peel off and discard the
skin, and chop the flesh finely.
• Using a fork, mash the dolcelatte in
a bowl. Stir in the mascarpone and
lemon juice, then add the peppers
and gherkins. Season with salt and
pepper, and serve with crudités or
toasted flatbread such as pitta.

serves 8

Easter nests

Easter nests

Ingredients

1 egg white
50g/2oz dark chocolate (at least 75g/3oz caster sugar 70% cocoa solids), grated
25g/1oz cornflour, sifted
16 mini chocolate eggs

• Preheat the oven to 140°C/275°C/Gas mark 1. Line a baking tray with greaseproof paper.
• Whisk the egg white until stiff. Gradually whisk in half of the sugar, then fold in the remainder with the cornflour and chocolate.
• Transfer the mixture to a piping bag with a large star nozzle, and pipe
6.5cm/21⁄2in nests onto the baking tray.
• Bake in the oven for 45 minutes. Leave to cool, then fill with mini chocolate eggs.


serves 4

Easter biscuits

Easter biscuits

Ingredients

125g/4oz butter
1⁄2 teaspoon ground cinnamon
75g/3oz caster sugar
50g/2oz currants
1 egg, separated
25g/1oz chopped mixed peel
200g/7oz plain flour
2 tablespoons milk
pinch of salt
caster sugar for sprinkling
1⁄2 teaspoon mixed spice

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease two baking trays.
• Cream together the butter and sugar, and beat in the egg yolk.
• Sift together the flour, salt and spices. Fold into the creamed mixture with the currants and peel. Add the milk to form a soft dough.
• Knead lightly on a floured work surface, and roll out to 8mm/1⁄4in thick. Cut out using a 6cm/21⁄2in fluted cutter, and put on the baking trays.
• Bake in the oven for 10 minutes, then brush with egg white and sprinkle with caster sugar. Return to the oven for a further 10-15 minutes.
• Remove from the oven, and carefully slide onto a wire rack to cool.

serves 4-8

Cranberry biscotti

Cranberry biscotti

Ingredients

500g/1lb 2oz plain flour
225g/8oz granulated sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
75g/3oz butter, cubed
2 eggs
1 teaspoon vanilla essence
225g/8oz shelled pistachio nuts, coarsely chopped
2 tablespoons dried cranberries

• Lightly grease a baking tray. In a large bowl, combine the flour, sugar,
baking powder and salt. Using a pastry blender or two knives, cut the
butter into the flour mixture until the mixture resembles coarse crumbs.
• Mix in the eggs, one at a time, until a stiff dough forms. Add the vanilla essence, and stir in the pistachios and cranberries.
• Divide the dough in half, and shape each half into a 30 x 5cm/
12 x 2in log on the baking tray. Cover with cling film, and refrigerate the logs for at least 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Remove the cling film from the logs, and bake for 20-25 minutes until the edges start to brown. Cool the logs on the baking tray for 10 minutes.
• Reduce the oven temperature to 170°C/325°F/Gas mark 3. Transfer the
logs to a cutting board, and cut crosswise diagonally into 1cm/1⁄2in thick
slices. Using the same baking tray, arrange the slices so that they lie flat
(cut side down) in a single layer.
• Bake the slices for 20-25 minutes, turning once, until they are light
golden brown on both sides. Cool completely on a wire rack. Store in an airtight container.


serves 10

Chocolate crunch biscuits

Chocolate crunch biscuits


Ingredients

100g/4oz milk chocolate,
broken into pieces
15g/1/2oz butter
50g/2oz praline, finely crushed

• Grease a 15cm/6in shallow,
square baking tin, and line with waxed paper.
• Put the chocolate and butter in a
small heatproof bowl over a pan of
simmering water, and stir gently
until melted.
• Remove the bowl from the heat,
and stir in the praline.
• Pour the mixture into the baking
tin, and leave to set.
• When set, cut into biscuit-size
pieces, ready to serve


serves 6

Almond shortbread

Almond shortbread

Ingredients

150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds

• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an 18 x 28cm/7 x 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into
small pieces, and rub into the flour and almonds with your fingertips until the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together to form a dough. Put the dough in the prepared baking tin. Spread to the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked almonds over. Bake for 30-35 minutes until lightly browned. Leave to
cool in the tin, then cut into individual biscuits. Dust with a little extra
sugar just before serving.

serves 8

Spicy fruit biscuits

Spicy fruit biscuits

Ingredients

175g/6oz butter, softened
175g/6oz brown sugar
1 teaspoon vanilla essence
1 egg
250g/9oz plain flour, sifted
1 teaspoon mixed spice
1⁄2 teaspoon ground ginger
1 teaspoon baking powder
100g/4oz mincemeat

• Preheat the oven to 180°C/350°F/Gas mark 4. Line two baking trays with baking parchment.
• Using a hand-held mixer, cream the butter and sugar together in a small
bowl until light and fluffy. Add the vanilla essence and egg, and beat
until well combined. Transfer to a large bowl and add the sifted flour,
mixed spice, ginger and baking powder.
• Using a knife, mix to a soft dough. Gather together, then divide the mixture into two portions.
• Roll one portion out into a rectangle about 3mm/1⁄8in thick, and trim the edges. Repeat with the other dough portion. Chill both until just firm.
• Spread each dough rectangle with mincemeat, then roll up like a Swiss roll. Cut the rolls into slices about 1cm/1⁄2in thick. Put on the prepared trays, leaving space between each slice.
• Bake in the oven for 10-15 minutes until golden. Cool on the trays for 3 minutes before transferring to a wire rack to cool completely.

serves 10-12

Swiss biscuits

Swiss biscuits

Ingredients

100g/4oz butter
50g/2oz granulated sugar
1 egg 11⁄2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest

• Grease a medium baking tray.

300g/11oz plain flour
1⁄8 teaspoon bicarbonate of soda
75g/3oz chopped walnuts 100g/4oz dark chocolate (at
least 70% cocoa solids),coarsely grated

• Cream the butter and sugar until light and fluffy. Add the egg and beat
well. Beat in the orange juice and grated zest. In a separate bowl, sift
together the flour and bicarbonate of soda, then beat into the creamed
mixture. Stir in the walnuts and chocolate. Wrap the mixture in cling film. Chill until firm enough to handle. Shape into a roll about
2.5cm/1in in diameter, wrap and chill again until very firm.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut the roll into slices about 1cm/1⁄2in thick, place on the baking tray and bake in the oven for 10-12 minutes. Remove from the oven, slide off the tray using a spatula and cool on a wire rack.

serves 6

Viennese chocolate fingers

Viennese chocolate fingers

Ingredients

100g/4oz butter
75g/3oz icing sugar
175g/6oz self-raising flour, sifted
25g/1oz cornflour
200g/7oz dark chocolate (at least
70% cocoa solids)
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
• Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
• Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
• Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for
spreading. Bake in the oven for 12-15 minutes.
• Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
• Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
• Put the biscuits on a sheet of baking parchment, and leave to set before serving.

serves 8