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Traditional rice pudding recipe
 An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve this rice pudding with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy. 60g/2¼oz pudding rice600ml/20fl oz full-fat milk1 tbsp skimmed milk powder2 tbsp caster sugar1 thin strip lemon rindfreshly grated nutmeg, to taste15g/½oz unsalted butter, cut into small cubes jam, to serve 60g/2¼oz pudding rice 600ml/20fl oz full-fat milk 1 tbsp skimmed milk powder 2 tbsp caster sugar 1 thin strip lemon rind freshly grated nutmeg, to taste 15g/½oz unsalted butter, cut into small cubes jam, to serve Method Preheat your oven to 150C/300F/Gas 2.Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).Serve warm, with a blob of your favourite jam on top. Preheat your oven to 150C/300F/Gas 2. Preheat your oven to 150C/300F/Gas 2. Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter. Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter. Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become). Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become). Serve warm, with a blob of your favourite jam on top. Serve warm, with a blob of your favourite jam on top.
Baked rice pudding with spiced apple compôte recipe
 50g/2oz butter75g/3oz sugar125g/5oz round-grain pudding rice750ml/1pint 7fl oz milkseeds scraped out from 2 vanilla pods150ml/6fl oz double creampinch salt 50g/2oz butter 75g/3oz sugar 125g/5oz round-grain pudding rice 750ml/1pint 7fl oz milk seeds scraped out from 2 vanilla pods 150ml/6fl oz double cream pinch salt 75g/2oz butter100g/3oz demerara sugar4 Bramley apples, peeled and diced¼ tsp ground ginger¼ tsp ground cinnamon ¼ tsp nutmeg 75g/2oz butter 100g/3oz demerara sugar 4 Bramley apples, peeled and diced ¼ tsp ground ginger ¼ tsp ground cinnamon ¼ tsp nutmeg Method For the rice pudding, preheat the oven to 140C/280F/Gas 1.Place a saucepan onto a medium heat and add the butter and sugar.Add the rice and cook until it puffs up.Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.Stir well to combine.Pour into an ovenproof dish and bake for 2-2½ hours.For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.Add the apples and spices and stir to combine.Bring to a simmer and cook until the apples have softened but still retain some texture.Allow to cool.To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. For the rice pudding, preheat the oven to 140C/280F/Gas 1. For the rice pudding, preheat the oven to 140C/280F/Gas 1. Place a saucepan onto a medium heat and add the butter and sugar. Place a saucepan onto a medium heat and add the butter and sugar. Add the rice and cook until it puffs up. Add the rice and cook until it puffs up. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil. Stir well to combine. Stir well to combine. Pour into an ovenproof dish and bake for 2-2½ hours. Pour into an ovenproof dish and bake for 2-2½ hours. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar. Add the apples and spices and stir to combine. Add the apples and spices and stir to combine. Bring to a simmer and cook until the apples have softened but still retain some texture. Bring to a simmer and cook until the apples have softened but still retain some texture. Allow to cool. Allow to cool. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote.
Chermoula marinade recipe
 Traditionally used as a marinade for fish and seafood, chermoula is equally good with chicken, meat, vegetables or tofu – it’s vegan, too. Just add your chosen main ingredient to the marinade, cover and leave in the fridge until you’re ready to cook. Each serving provides 132 kcal, 0.5g protein, 1g carbohydrates (of which 0.5g sugars), 14g fat (of which 2g saturates), 0.5g fibre and 1.2g salt. 5 tbsp olive oil25g/1oz fresh coriander25g/1oz fresh flatleaf parsley4 garlic cloves, peeled 2½ tbsp lemon juice 2½ tsp paprika1½ tsp ground cumin1 tsp salt pinch cayenne pepper 5 tbsp olive oil 25g/1oz fresh coriander 25g/1oz fresh flatleaf parsley 4 garlic cloves, peeled 2½ tbsp lemon juice 2½ tsp paprika 1½ tsp ground cumin 1 tsp salt pinch cayenne pepper Method Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Recipe tips Store any leftover chermoula in an airtight container in the fridge for up to 5 days.
Rose, sultana and ginger relish recipe
 This rose-flavoured relish can be served with any curries or Indian-inspired dishes and keeps for up to 2 weeks after making. 100g/3½oz golden sultanas 100g/3½oz dried apricots 1 tsp fresh root ginger, grated1 tsp cumin seeds, roasted in a dry pan2 tbsp rosewater 3 drops edible rose extract 1 lemon, juice only1 green chilli 1 tsp caster sugar salt, to taste 100g/3½oz golden sultanas 100g/3½oz dried apricots 1 tsp fresh root ginger, grated 1 tsp cumin seeds, roasted in a dry pan 2 tbsp rosewater 3 drops edible rose extract 1 lemon, juice only 1 green chilli 1 tsp caster sugar salt, to taste Method This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks.
Bengali-style aubergine cooked in yoghurt recipe
 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmericsalt, to taste½ tsp red chilli powder2 tbsp vegetable oil250ml/9fl oz plain yoghurt1-1½ tsp sugar1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortarhandful fresh coriander leaves, chopped, to garnish 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmeric salt, to taste ½ tsp red chilli powder 2 tbsp vegetable oil 250ml/9fl oz plain yoghurt 1-1½ tsp sugar 1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar handful fresh coriander leaves, chopped, to garnish Method Dust the aubergine slices with the turmeric, salt and half the red chilli powder.Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside.In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes.Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander.
Coconut ice cream recipe
 Try this easy recipe for an exotic coconut ice cream. Perfect with griddled slices of pineapple. For this recipe you will need an ice cream maker. 290ml/½ pint milk 85g/3oz caster sugar290ml/½ pint double cream 1 coconut, flesh only, cut into small pieces 2 tbsp vodka 1 bunch fresh mint, finely chopped 290ml/½ pint milk 85g/3oz caster sugar 290ml/½ pint double cream 1 coconut, flesh only, cut into small pieces 2 tbsp vodka 1 bunch fresh mint, finely chopped Method Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.Serve once the ice cream is frozen. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Serve once the ice cream is frozen. Serve once the ice cream is frozen.
Prawn and broccoli pad Thai recipe
 Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket. 1 tbsp vegetable oil2 large banana shallots, finely sliced2 red chillies, sliced3 garlic cloves, finely chopped5cm/2in piece ginger, grated20 peeled tiger prawns150g/5oz Tenderstem broccoli3 carrots, finely sliced400g/14oz rice noodles, cooked according to packet instructions3 tbsp tamarind paste3 tbsp fish sauce (nam pla)2 tbsp soy sauce¼ tsp freshly ground white pepper2 limes, juice only3 tbsp roughly chopped coriander2 tbsp roasted salted peanuts, crushed 1 tbsp vegetable oil 2 large banana shallots, finely sliced 2 red chillies, sliced 3 garlic cloves, finely chopped 5cm/2in piece ginger, grated 20 peeled tiger prawns 150g/5oz Tenderstem broccoli 3 carrots, finely sliced 400g/14oz rice noodles, cooked according to packet instructions 3 tbsp tamarind paste 3 tbsp fish sauce (nam pla) 2 tbsp soy sauce ¼ tsp freshly ground white pepper 2 limes, juice only 3 tbsp roughly chopped coriander 2 tbsp roasted salted peanuts, crushed Method Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.Cook for 1-2 minutes until hot then finish with the coriander. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. Cook for 1-2 minutes until hot then finish with the coriander. Cook for 1-2 minutes until hot then finish with the coriander. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.
How to make Thai green curry paste recipe
 Thai curry paste includes limes, chillies, sugar, garlic and ginger - a zingy combination that's far superior to shop-bought versions. 1 tsp coriander seeds1 tsp cumin seeds1 shallot, finely chopped 4 green bird’s-eye chillies, chopped4 garlic cloves, crushedthumb-sized piece fresh root ginger, grated1 lemongrass stalk, finely choppedpinch saltsmall bunch fresh coriander, stalks and leaves2 dried makrut lime leaves1 tbsp fish sauce pinch ground white pepper 1 tsp coriander seeds 1 tsp cumin seeds 1 shallot, finely chopped 4 green bird’s-eye chillies, chopped 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 lemongrass stalk, finely chopped pinch salt small bunch fresh coriander, stalks and leaves 2 dried makrut lime leaves 1 tbsp fish sauce pinch ground white pepper Method Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.
Massaman curry paste recipe
 15 dried red chillies1 tbsp coriander seeds, ground1 tsp cumin seeds, ground1 stick cinnamon, ground3 cloves, ground4 peppercorns, ground4 tbsp garlic, chopped4 tbsp shallots, chopped1 heaped tsp shrimp paste1 - 2 sticks lemongrass, chopped1 tsp galangal root, chopped1 tsp fish sauce 15 dried red chillies 1 tbsp coriander seeds, ground 1 tsp cumin seeds, ground 1 stick cinnamon, ground 3 cloves, ground 4 peppercorns, ground 4 tbsp garlic, chopped 4 tbsp shallots, chopped 1 heaped tsp shrimp paste 1 - 2 sticks lemongrass, chopped 1 tsp galangal root, chopped 1 tsp fish sauce Method Soak the chillies in water for 10 minutes and then deseed. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Add all the other ingredients and grind or blitz to a fine paste. Store in the refrigerator for up to 2-3 months. Soak the chillies in water for 10 minutes and then deseed. Soak the chillies in water for 10 minutes and then deseed. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Add all the other ingredients and grind or blitz to a fine paste. Add all the other ingredients and grind or blitz to a fine paste. Store in the refrigerator for up to 2-3 months. Store in the refrigerator for up to 2-3 months.
Tropical pavlova recipe
 Get perfect results every time with this quick and easy pavlova recipe. Top with whatever delicious fruits you have to hand. 8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit. 8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit. Method Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit.