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Moroccan chicken with couscous and yoghurt recipe
 This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard basics for a satisfying meal for four. It's also great for batch cooking. 1 large onion, chopped3 garlic cloves, crushed275ml/10fl oz chicken stock sea salt and freshly ground black pepper4 chicken breasts1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, choppedcouscous, to servenatural yoghurt, optional, to serve 1 large onion, chopped 3 garlic cloves, crushed 275ml/10fl oz chicken stock sea salt and freshly ground black pepper 4 chicken breasts 1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, chopped couscous, to serve natural yoghurt, optional, to serve Method Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half.Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour.Make the couscous addording to the packet instructions.Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour. Make the couscous addording to the packet instructions. Make the couscous addording to the packet instructions. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt.
Lemon and pomegranate couscous recipe
 A quick and easy pomegranate couscous salad that's great for a lunchbox or to serve with cold chicken. This meal is low calorie and provides 300 kcal, 5g protein, 31g carbohydrate (of which 6g sugars), 17g fat (of which 2.5g saturates), 2.3g fibre and 0.5g salt per portion. 1 large or 2 small pomegranates200g/7oz couscous250ml/9fl oz pints boiling chicken stock or watersea salt and freshly ground black pepper2 lemons, juice only6 tbsp olive oil4 tbsp chopped, fresh mint or coriander 1 large or 2 small pomegranates 200g/7oz couscous 250ml/9fl oz pints boiling chicken stock or water sea salt and freshly ground black pepper 2 lemons, juice only 6 tbsp olive oil 4 tbsp chopped, fresh mint or coriander Method Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.
Halloumi, tomato, cucumber and couscous grain bowl recipe
 A refreshingly easy lunch option that will help you on your way to eating five-a-day. 50g/1¾oz couscous80g/3oz halloumi, sliced1 tomato, cut into 1cm/½in chunks¼ cucumber, cut into 1cm/½in chunks5 black olives, pitted2 sprigs mint, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz couscous 80g/3oz halloumi, sliced 1 tomato, cut into 1cm/½in chunks ¼ cucumber, cut into 1cm/½in chunks 5 black olives, pitted 2 sprigs mint, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the couscous according to packet instructions. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface.Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the couscous according to packet instructions. Cook the couscous according to packet instructions. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface. Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
Spicy chorizo couscous salad recipe
 250g/9oz couscous300ml/½pint hot vegetable stock150g/5½oz chorizo, chopped1 yellow pepper, chopped1 purple pepper, chopped (substiute red pepper if unavailable)1 garlic clove, chopped1 tomato, choppedhandful each parsley, basil, mint, choppedhandful olives, chopped½ lemon, juice only2 tbsp olive oilsalt and freshly ground black pepper 250g/9oz couscous 300ml/½pint hot vegetable stock 150g/5½oz chorizo, chopped 1 yellow pepper, chopped 1 purple pepper, chopped (substiute red pepper if unavailable) 1 garlic clove, chopped 1 tomato, chopped handful each parsley, basil, mint, chopped handful olives, chopped ½ lemon, juice only 2 tbsp olive oil salt and freshly ground black pepper Method Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes.Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together.To serve, transfer the chorizo and couscous into a serving bowl. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together. To serve, transfer the chorizo and couscous into a serving bowl. To serve, transfer the chorizo and couscous into a serving bowl.
Mary Berry's lemon tart recipe
To glaze the lemon tart, dust generously with icing sugar then, using a blow torch, hold the flame just above the sugar and move it around until the sugar has caramelised, being careful not to burn the pastry edges. To decorate the tart like a French pâtisserie, pipe the word ’citron’ in melted dark chocolate across the top of the cold tart. Decorate the tart just before serving as the moisture in the tart will make the icing sugar invisible within minutes. You can cheat this recipe by buying a readymade sweet pastry case. They do tend to be considerably smaller than 23cm/9in though, so we recommend halving the filling ingredients (use 2 large eggs or 3 small eggs, instead of 5 medium eggs). Making pastry in a food processor is much faster, but take care not to overprocess the dough to avoid tough, chewy pastry. Have the motor running for the absolute minimum time needed. To sweeten the pastry, Mary prefers to use icing sugar (rather than caster sugar) as it makes a smoother dough. If your icing sugar has been hanging around a while, it's best to pass it through a sieve to remove any lumps. Rolling out the pastry on the base of the tin helps you roll it out to the right size and makes it easy to lift the pastry into the tin. Watch the recipe video if you are unsure. Lemons do vary in size and juiciness, but for this recipe you need about 150ml/¼ pint lemon juice. Don't overcook the filling as it will make it tough and it could form unsightly cracks. Bubbles on the surface of the filling are a sign that it's starting to overcook or your oven temperature is too high.
Mary Berry's lemon meringue pie recipe
The size and juiciness of lemons varies. This recipe is assuming you have fairly small lemons (as you'd get in a supermarket multipack). The total amount of juice needed is about 180ml/6fl oz. Meringue toppings on lemon meringue pies often weep. This can leave you with a few droplets of moisture on the meringue, or in worse cases it can make the pastry soggy and the meringue topping want to slide off the lemon filling. To avoid this, follow the instructions about bringing the pastry high up the sides in step 4 and then take care to ensure the meringue touches the pastry edge – this will give it something to stick to and avoid it slipping around when cooked. When making the meringue, go slow when adding the sugar, it's important to give each addition of sugar time to properly dissolve into the mixture (and it's important to use caster sugar as the smaller granules are absorbed more easily). Add the meringue topping while the filling is still very warm or hot – the extra heat from the filling will help cook and set the underside of the meringue, as a minimum you want them to be a similar temperature to avoid condensation forming (definitely not fridge cold). If you are concerned about weeping meringues try a recipe which uses Italian meringue. It is a little more tricky to make, but there's far less chance of anything going wrong as it is much more stable (it also keeps for longer). If you do get some excess moisture, use kitchen paper to dab it up as soon as you remove the tin. You can pass the lemon filling through a sieve if there's any little lumps. For best results eat lemon meringue pie within an hour or so of cooking – this isn't a good dessert to make well in advance as the longer it hangs around the more chance there is of moisture leaking from the meringue. Also keep it away from humidity, if your kitchen gets steamy it's best kept in a separate room until ready to serve. Egg sizes are medium unless stated otherwise.
Pecan pie recipe
 You haven't lived until you've tried our classic American pecan pie recipe. Serve warm with whipped double cream or (even better) vanilla ice cream. 110g/4oz unsalted butter110g/4oz golden syrup1 tsp vanilla extract225g/8oz light soft brown sugar3 free-range eggs, beaten1 x 245g/8½oz blind-baked shortcrust pastry case285g/10oz pecan nuts, halved 110g/4oz unsalted butter 110g/4oz golden syrup 1 tsp vanilla extract 225g/8oz light soft brown sugar 3 free-range eggs, beaten 1 x 245g/8½oz blind-baked shortcrust pastry case shortcrust pastry 285g/10oz pecan nuts, halved Method Preheat the oven to 180C/160C Fan/Gas 4.Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.Add the beaten eggs to the mixture and stir well.Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. Add the beaten eggs to the mixture and stir well. Add the beaten eggs to the mixture and stir well. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.
Treacle tart recipe
 A smallish treacle tart when you can't trust yourself with the leftovers. 225g/8oz plain flour, plus extra for dusting110g/4oz butter, chilled, diced1 medium free-range egg, lightly beaten 225g/8oz plain flour, plus extra for dusting 110g/4oz butter, chilled, diced 1 medium free-range egg, lightly beaten 450g/1lb golden syrup85g/3oz fresh breadcrumbsgenerous pinch ground ginger1 lemon, zest, finely grated and 2 tbsp of the juice 450g/1lb golden syrup 85g/3oz fresh breadcrumbs generous pinch ground ginger 1 lemon, zest, finely grated and 2 tbsp of the juice clotted cream or double cream clotted cream or double cream Method In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.Preheat the oven to 190C/375F/Gas 5.Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
Chargrilled steak with sweet potato mash recipe
 30g/1oz butter½ onion, chopped1 sweet potato, peeled and chopped into small cubes1 tbsp chopped parsley1 tbsp chopped chives 30g/1oz butter ½ onion, chopped 1 sweet potato, peeled and chopped into small cubes 1 tbsp chopped parsley 1 tbsp chopped chives 140g/5oz rump steakoil, to drizzle 140g/5oz rump steak oil, to drizzle Method For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking.To serve, place the steak on a plate with the mash. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking. To serve, place the steak on a plate with the mash. To serve, place the steak on a plate with the mash.
Beef steak for one recipe
 Cooking for yourself does not have to be a chore, this pepper-crusted juicy steak is cooked in ten minutes. 200g/7oz sirloin steak1 small free-range egg, lightly beaten2 tsp coarsely ground black pepper1 tbsp olive oilgreen salad, to serve 200g/7oz sirloin steak 1 small free-range egg, lightly beaten 2 tsp coarsely ground black pepper 1 tbsp olive oil green salad, to serve Method Dip the steak in the beaten egg and sprinkle with the pepper to coat.Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking.Leave the steak to rest for 5 minutes before serving with the salad. Dip the steak in the beaten egg and sprinkle with the pepper to coat. Dip the steak in the beaten egg and sprinkle with the pepper to coat. Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking. Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking. Leave the steak to rest for 5 minutes before serving with the salad. Leave the steak to rest for 5 minutes before serving with the salad.