Recipes

Ingredients
40g butter
2 carrots, chopped
1 large onion, chopped
2 tablespoons chopped fresh parsley
500g courgettes, sliced
40g freshly grated Parmesan
3 eggs, beaten
60ml double cream
Preparation method
1. In a large frying pan over medium high heat, saute the carrots, onion and parsley for a few minutes. Add the courgette and cook for a further 15 minutes, stirring occasionally.
2. Preheat the oven to 150 C / Gas mark 2. Put the kettle on.
3. In a mixing bowl, beat the eggs and add the cream and Parmesan. Remove the courgettes from the heat and add the egg mixture. Turn everything into a buttered baking dish.
4. To bake the gratin in a bain marie, lay a tea towel in the bottom of a large roasting tin or baking dish, then place the smaller baking dish with the courgettes on top of the towel. Place in the oven and carefully pour boiling water from the kettle halfway up the sides of the baking dish.
5. Bake for 45 minutes and serve immediately.

Ingredients
1 (500g) packet fresh cheese ravioli
125ml milk
125ml double cream
120g grated Gouda cheese
1 teaspoon chopped fresh parsley
1 teaspoon white pepper
Preparation method
1. Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the ravioli and return to the boil. Cook according to packet directions. Drain.
2. Meanwhile, bring the milk and cream to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.

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Ingredients
1 large eating apple, peeled , cored and sliced
4 stalks rhubarb, thickly sliced
2 - 3 tablespoons caster sugar
Crumble topping:
100g flour
125g caster sugar
60g rolled oats
60g butter
30g chopped nuts
Preparation method
1. Preheat oven to 200 degrees C / gas mark 6.
2. Combine apple and rhubarb in an oven-proof dish; sprinkle over sugar.
3. In food processor, combine flour, sugar, butter, oats and nuts. Blend until you have a nice, crumbly mixture.
4. Spread over the top of apple/ruhbarb mix.
5. Bake in preheated oven for 45 mins or until top is golden and fruit mix is bubbly.
6. Serve with whipped cream or vanilla ice-cream.

RECIPE INGREDIENTS
2 1/4 cups all-purpose flour
1/2 cup nonalkalized cocoa
Pinch salt
8 oz. unsalted butter, at room temperature
3/4 cup sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
Combine the flour, cocoa, and salt. In a large bowl, beat the butter, sugar, and vanilla until well blended. Add the flour mixture; beat until well blended (if you're using an electric mixer, set it on low speed). Divide the dough and shape it into two flat disks; wrap one in plastic while you work with the other. Heat the oven to 350 degrees F. On a lightly floured surface, roll one disk 3/8 inch thick. Cut out shapes and set them 1 inch apart on parchment-lined baking sheets. Repeat with the other disk. Combine the scraps, chill them if they feel warm, and reroll. Bake the cookies until the tops look dry and you see flaky layers when you break a cookie in half. Transfer to a rack to cool completely. Decorate the cooled cookies.

Ingredients
75g walnut pieces
300g spaghetti
100g Stilton or other blue cheese
3 tbsp single cream
salt and freshly ground black pepper
Preparation method
1. Preheat the oven to 180°C (gas 4). Spread the walnuts on a baking sheet and bake for 5 minutes until lightly browned. Remove them from the oven and leave to cool, then crush coarsely.
2. Bring a large pan of lightly salted water to the boil. Tip in the spaghetti, bring back to the boil and cook for 10-12 minutes, or according to the packet instructions, until al dente.
3. Meanwhile, crumble the cheese into a saucepan. Add the cream, mix, and heat gently for 2-3 minutes, stirring constantly.
4. Drain the pasta, setting aside 2 tbsp of the cooking water. Tip the pasta into a heated serving dish. Add the reserved cooking water to the blue cheese mixture. Pour this sauce over the pasta and stir until incorporated. Add the nuts, grind over some pepper and serve at once.

RECIPE INGREDIENTS
2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste

Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

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Ingredients
1 tablespoon olive oil
1 onion, sliced
30g (1 oz) sliced chorizo, chopped
4 chicken drumsticks
100ml (3 1/2 fl oz) white wine
salt to taste
1 red chilli, crushed
400ml (14 fl oz) water
200g (7 oz) rice
1 tablespoon butter
Preparation method
1. Preheat oven to 200 C / Gas mark 6.
2. In a large ovenproof frying pan, heat the olive oil over medium high heat. Sauté the onion and chorizo until the onion is tender and translucent. Add the chicken, wine, salt and red chilli. Cover and simmer over medium heat for 10 minutes.
3. Add water to the pan and bring to the boil. Add the butter, then the rice and return to the boil. Quickly transfer to the preheated oven and bake for 10 to 15 minutes, or until rice is tender.

Ingredients
1 (500g) packet penne pasta
1 tablespoon extra virgin olive oil, divided
175g (6 oz) smoked bacon, chopped
1 (200g) punnet mushrooms, sliced
8 cloves garlic, minced
750ml (1 1/4 pints) chicken stock
salt and freshly ground black pepper to taste
50g (2 oz) freshly grated Parmesan cheese
Preparation method
1. Cook penne according to packet instructions; drain.
2. In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
3. Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.

Ingredients
10 baking potatoes, peeled and grated
1 carrot, peeled and grated
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
4 tablespoons olive oil
2 tablespoons plain flour
200g dried breadcrumbs
salt and pepper to taste
4 tablespoons olive oil for frying, or as needed
Preparation method
1. Mix potatoes, carrot, onion, garlic, parsley and dill in a large bowl. Stir in lemon juice, 4 tablespoons olive oil, flour, breadcrumbs, salt and pepper. Knead just until mixture holds together.
2. Heat the remaining olive oil in a frying pan over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.

Ingredients
(See nutrition)
6 skinless, boneless chicken breast fillets
280g (10 oz) apricot conserve or jam, such as Bonne Maman Apricot Compote
1 tablespoon white wine vinegar
1 tablespoon dark brown muscavado sugar
Preparation method
1. Preheat oven to 180 C / Gas mark 4.
2. Place the chicken breasts in a 23x33 cm (9x13 in) baking dish. Combine the apricot preserves, vinegar and sugar. Pour the preserve mixture over the chicken, cover and bake for 40 minutes. Remove cover and bake for 10 more minutes.

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RECIPE INGREDIENTS
Peanut butter
12 oatmeal raisin cookies
1 pint vanilla ice cream or flavor of your choice
Miniature chocolate chips
DIRECTIONS
Spread peanut butter over the bottom of six cookies. Top with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips. Wrap in plastic wrap. Freeze until serving.

RECIPE INGREDIENTS
9 low-fat graham crackers (4 1/2 ounces)
1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tablespoons plus 1/2 cup sugar, divided
1/4 cup plus 3 tablespoons all-purpose flour, divided
2 tablespoons unsalted butter
3 tablespoons nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup squash puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray

Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.

Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.

Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.

Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

Ingredients
325g conchiglie pasta (shells)
300g frozen spinach, thawed
2 eggs
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese
Preparation method
1. Preheat oven to 180 C / Gas 4.
2. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
4. Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Ingredients
40g butter
40g plain flour
250ml semi-skimmed milk
100g mature Cheddar, grated
pinch of chilli powder
2 tsp chopped fresh thyme or 1 tsp dried
4 eggs, separated
salt and freshly ground pepper
small sprigs of fresh thyme to garnish
Preparation method
1. Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.
2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.
3. Blend the egg yolks into the cheese sauce, two at a time.
4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.
5. Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.

Ingredients
1 cos or romaine lettuce
2 crisp, green-skinned dessert apples
juice of 1/2 lemon
100g Stilton
2 tbsp crème fraîche
salt and freshly ground black pepper
Preparation method
1. Tear lettuce leaves into large pieces and place in a large salad bowl.
2. Quarter and core the apples, cut them into thinner wedges, then into chunks. Sprinkle with 1 tbsp of the lemon juice.
3. Roughly chop the cheese into small dice. Mix the crème fraîche with the remaining lemon juice, then season to taste.
4. Add the apples and cheese to the lettuce, drizzle with the dressing, toss well, then serve the salad in individual bowls.

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