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Ingredients

8 rashers streaky smoked bacon
4 hot cross buns
butter

Method

Heat grill to high. Cut the hot cross buns in half through the middle. When the grill is hot cook the bacon rashers until crisp. Drain on kitchen towel while you lightly toast the hot cross buns, for 2-3 mins, turning once.
Spread the cut sides of the hot cross buns with butter then pile in the bacon. Serve immediately.

Ingredients

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Gluten-free chilli cornbread
Ingredients 200g polenta or fine ground cornmeal 284ml pot buttermilk 25g butter 1 red chilli, deseeded and finely chopped 1 tsp

375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
2 large egg
175g light muscovado sugar
100g raisins
1 tsp vanilla
extract
50g butter
, room temperature
4 tbsp single cream
50g chopped walnuts

Method

Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
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Instant frozen berry yogurt
Ingredients 250g frozen mixed berry 250g 0%-fat Greek yogurt 1 tbsp honey or agave syrup Method Blend berries, yogurt and hone...

Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

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Ingredients

a little oil or softened butter
, for greasing
400g mixed blackberries, blueberries and raspberries
For the batter
50g ground almond
2 tbsp plain flour
100g golden caster sugar
2 eggs
2 egg yolks
250ml double cream

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Chicken katsu curry

Ingredients 25g flaked almonds 1 tsp cold-pressed rapeseed oil 2 boneless, skinless chicken breasts (about 300g/11oz..

Method

Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
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Veggie kofta pittas with pick & mix sides
Ingredients 2 onions , chopped 2 garlic cloves, crushed 1 Cal cooking spray, for frying 2 x 400g cans chickpeas, drained 100g fresh..

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Ingredients

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Veggie kofta pittas with pick & mix sides

Ingredients 2 onions , chopped 2 garlic cloves, crushed 1 Cal cooking spray, for frying 2 x 400g cans chickpeas, drained 100g fresh..

500ml frozen Black Forest fruits, thawed
5-6 tbsp golden caster sugar
15g Pure dairy-free spread
85g Doves Farm gluten-free plain flour
½ tsp ground cinnamon
4 egg
400ml can coconut milk
3 tbsp blackcurrant
or red fruit squash
½ tsp arrowroot, blended with a little water
icing sugar, to dust

Method

Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
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Vegan Yorkshire puddings
A Sunday dinner staple that you can now enjoy even if you're vegan. With only five ingredients and that characteristic puff, these mod...
Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.

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Ingredients

Related post

Vegan Yorkshire puddings

A Sunday dinner staple that you can now enjoy even if you're vegan. With only five ingredients and that characteristic puff, these mod...

200g polenta
or fine ground cornmeal
284ml pot buttermilk
25g butter
1 red chilli, deseeded and finely chopped
1 tsp baking powder
(look for a gluten-free one)
¼ tsp bicarbonate of soda
50g frozen sweetcorn, defrosted
2 large eggs
, beaten

Method

Lightly toast the polenta in a dry frying pan for 3-4 mins, stirring to ensure even cooking, until the polenta has heated through, is fragrant and small patches are starting to turn golden brown. Take off the heat, tip half into a large bowl and add the buttermilk. Stir well, cover and leave to soak for 2-3 hrs.
Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is perfect) and heat oven to 220C/200C fan/gas 7. Stir the butter and the remaining ingredients, including the rest of the toasted polenta and 1/2 tsp salt, into the buttermilk and polenta mixture. (Don’t wipe out the frying pan – the slick of butter will ensure the bread doesn’t stick.)

Pick 'n' mix pizza

Ingredients For the dough 500g strong white bread flour 1 tbsp olive oil 350ml water 7g sachet fast-action bread yeast 1 tsp salt ..

Put the pan back on the heat and turn up the temperature. Pour the mixture into the pan – it should sizzle as it hits it, like a Yorkshire pudding. Put the whole pan in the oven and bake for 15-20 mins until golden brown and firm in the middle. Leave to cool a little, then serve cut into wedges.

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Ingredients

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Harissa chicken traybake

Ingredients 3 tbsp harissa ½ x 500g pot low-fat natural yogurt 4 skinless chicken breast, slashed 1 small butternut squash, peeled, d...

375g pack ready-rolled puff pastry
25g butter
, melted
200g marzipan
, thinly sliced
400g large strawberry
, hulled and sliced
25g golden caster sugar
25g toasted flaked almonds

Method

Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
Yaki udon
Ingredients 250g dried udon noodles (400g frozen or fresh) 2 tbsp sesame oil 1 onion , thickly sliced ¼ head white cabbage, roughly..
Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

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Ingredients

175g crunchy biscuits, such as Hobnobs
75g butter
, melted
400g strawberries
284ml tub double cream
5 soft toffee
200g tub Greek yogurt
icing sugar, for dusting

Method

Line a 20cm flan tin with baking parchment. Put the biscuits in a strong food bag and bash with a rolling pin to finely crush them. Tip into a bowl and mix in the melted butter. Press over the base of the tin. Chill for about 30 mins until it feels firm. Slice or halve the strawberries, depending on their size.
Remove the biscuit base from the flan tin and slide onto a flat serving plate. Put 2 tbsp of the cream in a small bowl with the toffees, then whip the rest until it just holds its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base and cover with strawberries.
Melt the toffees and cream together in the microwave on Medium for 30 secs-1 min, then stir until it forms a sauce. Drizzle over the tart filling.
The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.

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Ingredients

4 tbsp soft cheese
1 tsp Dijon mustard
8 ripe tomatoes
375g puff pastry
flour
, for rolling out
anchovies
or olives to decorate, if you like
chunk Parmesan

Method

Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
Cut the tomatoes into thick slices.
Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet
Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

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Ingredients

For the dough
500g strong white bread flour
1 tbsp olive oil
350ml water
7g sachet fast-action bread yeast
1 tsp salt
For the tomato sauce
2x400g cans chopped tomatoes
½x200g tube tomato purée
Pick ‘n’ mix toppings
mild cheddar, grated
ham, torn into strips
pepperoni sausage, sliced
sweetcorn
kernels, canned
pineapple
rings, fresh or canned
cooked bacon
, chopped
peas
, straight from the freezer
fried eggs
(nice for an Easter pizza)

Method

Make the dough in your breadmaker on the dough setting. Ours takes 45 minutes, but timing will vary according to your machine.
Make the tomato sauce. Put the chopped tomatoes and tomato purée into a pan and bring to the boil, then simmer for about 10 minutes to boil off the liquid. My children don’t like the bits so I sieve the sauce, but it’s up to you.
Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the dough into 4-5 balls, dust with flour and roll out on a floured surface or directly on to your baking sheets if you have ones with no sides. If you sprinkle a little olive oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.
Once the dough is on the sheets, spread a layer of tomato sauce over, then sprinkle with grated cheese and add the toppings of your choice. Bake for 15 minutes.
Remove the pizzas from the oven. If you like an extra crispy base, take them off the trays and put them back in the oven directly on the shelves for a further 5 minutes. For those who like eggs on their pizza, I fry them to order and slide them on at the last minute.

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Ingredients

2 onions
, chopped
2 garlic cloves, crushed
1 Cal cooking spray, for frying
2 x 400g cans chickpeas, drained
100g fresh brown breadcrumbs
1 large egg
2 tsp ground cumin
2 tsp ground coriander
zest 1 lemon
, 1 tbsp juice, plus extra wedges to serve
85g baby spinach
toasted pitta breads, to serve
175g fat-free natural or Greek yogurt, to serve
pickled chillies or jalapeños (optional), to serve
For the carrot & tomato salad
200g carrots
, coarsely grated
200g tomatoes
, diced
½ red onion, finely chopped
2 tbsp red wine vinegar
1 tsp sugar

Method

Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.
Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yogurt and pickled chillies, if you like.

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