Knickerbocker glory

 

Ingredients

450g/1lb fresh raspberries
2 tbsp icing sugar
1 ripe mango, peeled, stone removed, diced
150g/5½oz fresh blueberries
12 scoops vanilla ice cream
25g/1oz pistachios, coarsely chopped

Method

For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth.

Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.


Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios

      Vodka strawberry cheesecake

Ingredients

For the vodka strawberries

100ml/3½fl oz vodka

1 tbsp caster sugar

1 tsp vanilla bean paste

400g/4oz strawberries, quartered and pricked all over with a fork

For the biscuit base

knob of butter, for greasing

300g/10½oz biscuits, such as digestive biscuits

pinch of salt

½ tsp cinnamon

150g/5½oz unsalted butter, melted

For the cheesecake filling

500g/1lb 2oz curd cheese (available from some large supermarkets)

375ml/13fl oz double cream

1 lemon, juice and zest only

200g/7oz caster sugar

1 tsp vanilla bean paste

50g/1¾oz cornflour

5 free-range eggs, beaten

To decorate

100g/3½ oz strawberry jam

200g/7oz strawberries, halved

whipped cream, to serve

Method

For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours.

Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin.

Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool.

In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs.

Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture.

Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight.

Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream.

                               

         Impressive barbecue recipes

Piri-piri chicken

Ingredients

1 whole chicken (about 1kg/2lb 3oz), spatchcocked

salt and freshly ground black pepper

For the piri-piri sauce

6-12 fresh red chillies, depending on how hot you want it

1 tbsp garlic, blanched and chopped

1 tsp salt flakes

½ tsp oregano

½ tbsp paprika

100ml/3½fl oz olive oil

50ml/1¾fl oz red wine vinegar

To serve

chips

salad

Method

To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.

Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.

Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.

Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.

Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.

Serve with chips and salad.

          Moroccan grilled chicken

Ingredients

1 small chicken, jointed into pieces

2 tbsp olive oil

1 preserved lemon, washed and chopped, skin and pith only

1 clove garlic, crushed

1 tsp ground cumin

1 tsp turmeric

1 tbsp paprika

1 tsp crushed chilli flakes

For the dipping sauce

4 tbsp chopped coriander

4 tbsp chopped parsley

3 spring onions, finely chopped

For the dipping sauce

4 tbsp chopped coriander

4 tbsp chopped parsley

3 spring onions, finely chopped

3-4 tbsp preserved lemon brine

Method

Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.

Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse.

Serve the grilled chicken with the dipping sauce on the side.

                     Easy chicken tagine

Ingredients

200g/7oz chicken breast, cut into large cubes

600g/1lb 5½oz chicken thighs or wings

1 tbsp harissa paste

1 tbsp vegetable oil

1 onion, sliced

2 garlic cloves, crushed

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground turmeric

1 tsp chilli flakes

450ml/16fl oz chicken stock

100g/3½oz dried apricots, quartered

1 x 400g tin chopped tomatoes

1 x 400g tin chickpeas, rinsed, drained

salt and freshly ground black pepper

2 tbsp freshly chopped mint

2 tbsp freshly chopped parsley

Method

Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.

Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside.

Fry the onion for five minutes, or until soft. Stir in the garlic and spices.

Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)

Stir in the mint and parsley at the end of cooking.

Serve alongside couscous and Greek-style yoghurt, topped with the almonds.

                Fish cake recipes

Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper.

Ingredients

For the fishcakes

• 500g/1lb 2oz floury potatoes, peeled and diced
• 500g/1lb 2oz cod loin, skinned
• 6 spring onions, finely chopped
• 2 tbsp full-fat mayonnaise
• 2 tsp Dijon mustard
• 130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat
• 2 tbsp chopped fresh parsley
• dash of hot pepper sauce, such as Tabasco
• 100g/3½oz Japanese panko breadcrumbs
• knob of butter, plus extra for greasing
• 1 tbsp oil
• salt and freshly ground black pepper

• For the salsa

  • 6 firm tomatoes, deseeded, diced
  • 1 small red onion, finely chopped
  • 1 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 2 tbsp chopped fresh parsley

  • Method

    1. Preheat the oven to 200C/180C Fan/Gas 6.
    2. Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
    3. Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
    4. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
    5. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
    6. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
    7. Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.
    8. Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.
    9. Serve hot with the tomato salsa and a simple dressed salad.
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                     Drop scones

Also known as Scotch pancakes, these were classically made on a solid metal griddle on an open fire. Now it is more practical to use a large non-stick fry pan or if you have an Aga, on the simmering plate. 

Ingredients

• 175g/6oz self-raising flour
• 1 tsp baking powder
• 40g/1½oz caster sugar
• 1 small orange, zest only
• 1 free-range egg
• 200ml/7fl oz milk
• little sunflower oil, for greasig

To serve

• butter or maple syrup or honey
• Greek-style yoghurt
• fresh blueberries and raspberries

Method

1. Measure the flour, baking powder, sugar and orange zest into a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well, with a whisk, until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
2. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.
3. Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft. Continue cooking the batter in the same way.
4. Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.

       Cheese and ham pancakes

This easy savoury pancake recipe is a great way for kids to practice sieving, cracking eggs and mixing batter. The ham and cheese filling makes them a great dinner on Pancake Day. 

If you're making this recipe with children, see the tips section for advice on kitchen safety.

Ingredients

• 100g/3½oz plain flour
• 2 free-range eggs
• 300ml/10fl oz semi-skimmed milk
• 25g/1oz unsalted butter, melted, plus a little extra for cooking
• 1 tbsp vegetable oil

For the filling

• grated cheese
• smoked ham, shredded

Method

• 1. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix.
  2. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes.
  3. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden-brown. Repeat with the remaining mixture.
  4. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little.

            Chicken wing recipes

Chicken wings are inexpensive and ideal for deep-frying or barbecuing. The don't have a lot of meat on them, so adding marinades or spices is a great way to make the most of them. Try our tasty recipes for chicken wings, including really easy barbecue and jerk marinades and some party-perfect spicy buffalo wings.

Ingredients

• 6 chicken drumsticks, preferably free-range
• 6 chicken wings, preferably free-range

For the marinade:

• 2 tbsp clear honey
• 3cm/1¼in piece of fresh ginger, peeled and grated
• 1 garlic clove, crushed
• 1½ tsp Chinese five spice
• 2 tsp soy sauce
• 3 tbsp orange marmalade
• ½ tsp grated orange zest
• 1 tbsp sesame oil

Method

• 1. Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
  2. Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it's colouring too quickly, move to a cooler part of the barbecue to cook more gently. It's important you cook the chicken all the way through.
  3. If you're unsure, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. Eat as soon as they're cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn't that what barbecues are all about?
  4. The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/400F/Gas 6.
  5. Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary. Once the chicken pieces are cooked, eat them when fresh and hot, or leave to cool before packing up for a picnic or packed lunch.

Moroccan lamb tagine with prunes

Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk!

Ingredients

• 4 tbsp olive oil
• 1 onion, chopped
• 900g/2lb lean leg of lamb, diced
• salt and freshly ground black pepper
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 1 cinnamon stick
• ½ tsp ground cumin
• 1 tsp ginger
• pinch saffron threads, soaked in 1 tbsp water
• 12 prunes, soaked in warm water
• 4 tbsp clear honey
• 1 tsp orange flower water (or to taste)

• Method

  1. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover.
  2. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.
  3. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.
  4. Add the soaked prunes and leave to simmer for a further 20 minutes.
  5. Stir in the honey and sprinkle the tagine with orange flower water and serve hot