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Mary Berry's cheesy muffins recipe
 Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. For this recipe you will need a 12-hole muffin tin and muffin cases. 275g/9¾oz self-raising flour 1 tsp baking powder ½ tsp salt 50g/1¾oz butter, melted 1 large free-range egg, beaten 250ml/9fl oz milk 75g/2⅓oz Gruyère cheese, grated bunch of basil, leaves only, chopped 75g/2⅓oz pitted black olives, chopped 2 tbsp sun-dried tomato paste 275g/9¾oz self-raising flour 1 tsp baking powder ½ tsp salt 50g/1¾oz butter, melted 1 large free-range egg, beaten 250ml/9fl oz milk 75g/2⅓oz Gruyère cheese, grated bunch of basil, leaves only, chopped 75g/2⅓oz pitted black olives, chopped 2 tbsp sun-dried tomato paste Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Remove from the oven and allow to cool slightly. Serve warm or cold. Recipe tips If you can’t find muffin cases, you could use cupcake cases; they are larger than fairy cake cases, but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins. Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect.
Carrot and courgette muffins recipe
 These moist, yummy muffins are packed with goodness and are perfect for the kids' lunchboxes. 1 free-range egg¼ courgette (about 20g/¾oz), trimmed, grated¼ carrot (about 20g/¾oz), peeled, grated1 heaped tbsp raisins2 tbsp milk1 tbsp sunflower oil75g/3oz plain flour15g/½oz light soft brown sugar1 tsp baking powder 1 free-range egg ¼ courgette (about 20g/¾oz), trimmed, grated ¼ carrot (about 20g/¾oz), peeled, grated 1 heaped tbsp raisins 2 tbsp milk 1 tbsp sunflower oil 75g/3oz plain flour 15g/½oz light soft brown sugar 1 tsp baking powder Method Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. In a separate bowl, mix together the flour, sugar and baking powder. Gradually stir the wet mixture into the dry mixture until sticky and well combined.Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. In a separate bowl, mix together the flour, sugar and baking powder. In a separate bowl, mix together the flour, sugar and baking powder. Gradually stir the wet mixture into the dry mixture until sticky and well combined. Gradually stir the wet mixture into the dry mixture until sticky and well combined. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack.
Muffaletta sandwich recipe
 The secret to this sandwich is to do nothing. That’s right, just let it rest for an hour or more so that the vinegary sweet juices soak into the bread. 10 black olives (preferably Kalamata), stones removed and finely chopped½ celery stick, finely chopped4 tbsp finely chopped roast pepper (from a jar is fine)1–2 tbsp finely chopped red onion, to taste2 tsp capers, finely chopped1 tbsp olive oil1 tsp red wine vinegarsalt and freshly ground black pepper 10 black olives (preferably Kalamata), stones removed and finely chopped ½ celery stick, finely chopped 4 tbsp finely chopped roast pepper (from a jar is fine) 1–2 tbsp finely chopped red onion, to taste 2 tsp capers, finely chopped 1 tbsp olive oil 1 tsp red wine vinegar salt and freshly ground black pepper 6 slices salami4 slices provolone, emmental or mild cheddar2 slices mortadella4 slices coppa or smoked ham2 x 10cm/4in squares of focaccia, sliced in half horizontally 6 slices salami 4 slices provolone, emmental or mild cheddar 2 slices mortadella 4 slices coppa or smoked ham 2 x 10cm/4in squares of focaccia, sliced in half horizontally Method Mix all the salad ingredients together and season with salt and pepper. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. Mix all the salad ingredients together and season with salt and pepper. Mix all the salad ingredients together and season with salt and pepper. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating.
Sultana scones recipe
 An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch. 225g/8oz self-raising flourpinch salt55g/2oz butter, plus extra for greasing 25g/1oz sultanas25g/1oz caster sugar150ml/5fl oz milkjam, to serveclotted cream, to serve 225g/8oz self-raising flour pinch salt 55g/2oz butter, plus extra for greasing 25g/1oz sultanas 25g/1oz caster sugar 150ml/5fl oz milk jam, to serve clotted cream, to serve Method Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.Mix together the flour and salt and rub in the butter. Stir in the sultanas, sugar and then the milk to form a soft dough.Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Mix together the flour and salt and rub in the butter. Mix together the flour and salt and rub in the butter. Stir in the sultanas, sugar and then the milk to form a soft dough. Stir in the sultanas, sugar and then the milk to form a soft dough. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
Herring with dill and mustard potato salad recipe
 Herring with mustard, dill and potatoes is a Scandinavian favourite. This one has an unusual kick of curry powder. 100ml/3½fl oz water2 limes, juice only100ml/3½fl oz white wine1 tsp white peppercorns2 bay leaves1 tbsp white wine vinegar1 tsp salt4 x 100g/3½oz herring fillets 100ml/3½fl oz water 2 limes, juice only 100ml/3½fl oz white wine 1 tsp white peppercorns 2 bay leaves 1 tbsp white wine vinegar 1 tsp salt 4 x 100g/3½oz herring fillets 250g/9oz cooked new potatoes100ml/3½fl oz mayonnaise 1 tbsp chopped fresh dill1 tbsp wholegrain mustard½ lemon, juice only½ tsp curry pastesalt and freshly ground black pepper 250g/9oz cooked new potatoes 100ml/3½fl oz mayonnaise 1 tbsp chopped fresh dill 1 tbsp wholegrain mustard ½ lemon, juice only ½ tsp curry paste salt and freshly ground black pepper few sprigs fresh dilllemon wedges few sprigs fresh dill lemon wedges Method For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.For the potato salad, cut the cooked potatoes in half and place into a large bowl.In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through. For the potato salad, cut the cooked potatoes in half and place into a large bowl. For the potato salad, cut the cooked potatoes in half and place into a large bowl. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges.
Special fried rice recipe
 James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up. 2 tbsp vegetable oil1 tbsp sesame oil (optional) 1 clove garlic, chopped1 tbsp fresh ginger, chopped 2 free-range eggs225g/8oz pre-cooked chilled long grain rice3 spring onions, finely chopped100g/3½oz frozen peas, thawed and drained50g/1¾oz cooked ham, diced 50g/1¾oz cooked chicken, diced salt and pepper 2 tbsp vegetable oil 1 tbsp sesame oil (optional) 1 clove garlic, chopped 1 tbsp fresh ginger, chopped 2 free-range eggs 225g/8oz pre-cooked chilled long grain rice 3 spring onions, finely chopped 100g/3½oz frozen peas, thawed and drained 50g/1¾oz cooked ham, diced 50g/1¾oz cooked chicken, diced salt and pepper Method Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Add the peas, ham and chicken to the wok and warm through. Put the fried rice in a bowl and serve. Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Add the peas, ham and chicken to the wok and warm through. Add the peas, ham and chicken to the wok and warm through. Put the fried rice in a bowl and serve. Put the fried rice in a bowl and serve. Recipe tips This recipe is great for using up leftover ingredients and can be adapted to suit what you have, you could swap the cooked chicken or ham for cooked prawns or pork.
Egg fried rice recipe
 Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. 2 tbsp groundnut oil3 free-range eggs, beaten400g/14oz cooked long-grain rice, chilled until completely cold½ small head broccoli, cut into small florets1 carrot, cut into matchsticks3 tomatoes, sliced 3 tbsp light soy saucedash toasted sesame oil (optional)freshly ground black pepper (or pinch white pepper)1 large spring onion, finely sliced 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz cooked long-grain rice, chilled until completely cold ½ small head broccoli, cut into small florets 1 carrot, cut into matchsticks 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil (optional) freshly ground black pepper (or pinch white pepper) 1 large spring onion, finely sliced Method Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion.Pile the rice onto a plate and serve immediately. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion. Pile the rice onto a plate and serve immediately. Pile the rice onto a plate and serve immediately.
Thousand Island dressing recipe
 A classic salad dressing that's simple to make at home – use it to spruce up greens or as a dip for crisps and crudités. 150g/5½oz mayonnaise 60g/2¼oz tomato ketchup 60g/2¼oz sweet pickle relish½ tsp sweet smoked paprika squeeze fresh lemon juicesea salt and freshly cracked black pepper 150g/5½oz mayonnaise 60g/2¼oz tomato ketchup 60g/2¼oz sweet pickle relish ½ tsp sweet smoked paprika squeeze fresh lemon juice sea salt and freshly cracked black pepper Method In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. Squeeze in a little lemon juice and season with salt and pepper to finish. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. Squeeze in a little lemon juice and season with salt and pepper to finish. Squeeze in a little lemon juice and season with salt and pepper to finish. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days.
Brown butter tortelloni recipe
 Use the tortelloni of your choice to make this brilliantly quick and easy recipe. In November 2023, this recipe was costed at an average of £1.90 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 40g/1½oz butter300g pack fresh tortelloni (any type is fine)50g/1¾oz finely grated Grana Padano or Parmesan, plus extra to servesalt and freshly ground black pepper 40g/1½oz butter 300g pack fresh tortelloni (any type is fine) 50g/1¾oz finely grated Grana Padano or Parmesan, plus extra to serve salt and freshly ground black pepper Method Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty.Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty. Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty. Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Recipe tips This recipe would also work brilliantly with meat-filled tortellini.