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Courgette, pea and feta on toast recipe
 Call it an open-faced sandwich if you like, but we call this courgette-topped toast with creamy cheese and zesty lemon our new favourite 10-minute work-from-home lunch. 1 courgette, very thinly sliced lengthways into ribbonslarge pinch sea salt2 tbsp cooked peas1 tsp extra virgin olive oil½ lemon, zest and juice50g/1¾oz feta, crumbledfew slices fresh red chilli (or dried red chilli flakes), to taste2 seeded bread slices, toasted 1 courgette, very thinly sliced lengthways into ribbons large pinch sea salt 2 tbsp cooked peas 1 tsp extra virgin olive oil ½ lemon, zest and juice 50g/1¾oz feta, crumbled few slices fresh red chilli (or dried red chilli flakes), to taste 2 seeded bread slices, toasted Method Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes.Gently squeeze the courgette and drain away any excess water. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Pile the pea mixture on top of the toast and serve immediately. Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes. Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes. Gently squeeze the courgette and drain away any excess water. Gently squeeze the courgette and drain away any excess water. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Pile the pea mixture on top of the toast and serve immediately. Pile the pea mixture on top of the toast and serve immediately. Recipe tips You could blend the feta in a food processor with a little olive oil if you wanted a spreadable base on which to stick the vegetables. For a low-tech alternative, you can just smash it onto the toast with a fork.
Crab loaded salt and vinegar crisps recipe
 Crab loaded crisps make a great centrepiece for any get together, especially when combined with a spicy marie-rose sauce for dipping. It's all super simple to pull together, and works a treat when you want a little bit of fancy without any faff. 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat)1 tbsp mayonnaise1 tsp ketchuppinch of cayenne pepperdash of Tabascodash of Worcestershire saucedash of brandy (optional)1 large sharing bag salt and vinegar crinkle cut crispssalt and freshly ground black pepper 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat) 1 tbsp mayonnaise 1 tsp ketchup pinch of cayenne pepper dash of Tabasco dash of Worcestershire sauce dash of brandy (optional) 1 large sharing bag salt and vinegar crinkle cut crisps salt and freshly ground black pepper 1 lemon, scrubbed clean½ punnet cress, to garnish 1 lemon, scrubbed clean ½ punnet cress, to garnish Method In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper.Place the bowl containing the dip on a serving platter and pile up the crisps around it.Cut the unused lemon half into paper thin slices using a sharp knife. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately. In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper. Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper. Place the bowl containing the dip on a serving platter and pile up the crisps around it. Place the bowl containing the dip on a serving platter and pile up the crisps around it. Cut the unused lemon half into paper thin slices using a sharp knife. Cut the unused lemon half into paper thin slices using a sharp knife. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately.
Easy raspberry, peach and rose pavlova recipe
 This is your go-to summer dessert. Creamy, fruity, and floral with just the right crunch. Throw it together in minutes and watch it disappear even faster. 8 mini meringue nests450ml/16fl oz double cream, chilled415g tin peach slices in juice, drained150g/5½oz raspberries2 tbsp rose syrup 8 mini meringue nests 450ml/16fl oz double cream, chilled 415g tin peach slices in juice, drained 150g/5½oz raspberries 2 tbsp rose syrup Method Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue.Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better!Crumble the reserved meringue nest over the top.Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue. Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better! Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better! Crumble the reserved meringue nest over the top. Crumble the reserved meringue nest over the top. Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Recipe tips Rose syrup is available in the South Asian section of most large supermarkets. You can make this up to a day in advance. Cover and chill in the fridge until ready to serve. Note that the meringue will soften the longer it is in the fridge.
Easy banana bread recipe
If you don't have buttermilk, some plain yoghurt would work here. You can also make buttermilk at home by mixing milk and lemon juice (or vinegar). Mix 85ml/3fl oz with 1½ tsp lemon juice and leave to sit at room temperature for 10 minutes. You could add extra fibre to the loaf by using half and half wholemeal and plain flour. You may need to add a little extra buttermilk as the wholemeal flour will soak up any liquid more quickly. The cake should have a soft, dropping consistency before baking. To make your banana bread extra special, you can add 100g/3½oz dark or milk chocolate chips, or a handful of raisins or chopped walnuts at step 4, after the flour has been added. Top the cooked cake with a drizzly icing made with golden icing sugar and sprinkle with extra chocolate or chopped nuts if you like. If you need to use up your bananas but don’t have time to bake, you can freeze overripe bananas to use later. Peel and cut them into chunks, then place in a freezer bag or container and freeze for up to 1 month. To defrost, thaw at room temperature 1–2 hours, or heat in short bursts in the microwave. Discard any liquid and then mash and use as normal. This cake keeps very well for up to 5 days if you store in a lidded container or wrap in foil. Only cut into slices as you serve it, so it doesn’t dry out. It can also be frozen, double wrapped in clingfilm for up to 3 months. Defrost, wrapped, at room temperature for 3 hours. How to freeze Allow the banana bread to cool thoroughly then wrap in a layer of baking paper, followed by two layers of foil. Label and freeze for up to 3 months. Wrapping the cake thoroughly will help protect it. To thaw, remove the foil from the frozen cake, place in its baking paper on a cooling rack and defrost at room temperature for 2–3 hours before fully unwrapping. You can also freeze the banana bread in portions, making it ideal for lunch boxes and picnics. Cut into single servings and wrap each one in foil. Place in a large freezer bag, label, seal and freeze for up to 1 month. Remove each portion of cake as you need it and thaw at room temperature for 1–2 hours before serving.
Fluffy American pancakes recipe
This recipe makes fluffy pancakes as easy as possible, but if you fancy taking things up a notch you could try our buttermilk pancakes, fluffiest ever pancakes or high protein pancakes. Can I use self-raising flour instead of plain for pancakes? Yes, and it will make the pancakes even fluffier. However, be wary of adding too much raising agent (baking powder or bicarbonate of soda) as it has a bitter flavour that could spoil your pancakes. What happens if you over-mix pancake batter? It’s important not to over-mix the batter – tiny lumps of flour are fine (even desirable). Over-mixing can make your batter thin and runny, which affects how well the pancakes rise, and will make the texture chewy, rather than light and fluffy. You are aiming for a slightly lumpy batter than easily falls off a spoon (rather than running off). What is the trick to fluffy pancakes? First make sure your baking powder is in date. Once your baking powder is opened it should last for six months. If you are unsure, you can test it by dropping a spoonful into a small jug of hot water, if it’s still active it will bubble furiously. Add a teaspoon of lemon juice to the milk 10 minutes before mixing into the batter. This will give a slightly curdled appearance to the milk, but won't affect the flavour apart from lending a slightly tangy taste. It will help to activate the raising agent and make the pancakes even fluffier. You could also use a blend of milk and yoghurt (or buttermilk or kefir) to achieve the same effect. When cooking the pancakes, it can be tricky to know if you have the pan at the right temperature. To test it, drop a small blob of batter into the pan first, so you don’t waste a whole pancake. The best pan for the job is something that holds a consistent heat, a non-stick heavy-based frying pan is good, as is a flat cast-iron griddle or grill plate. The pancakes are ready to turn when you see the air bubbles on the surface start to pop and the edges of the pancake have set. Don’t be too rough with them when flipping – the uncooked batter will splatter resulting in a messy shape. How should leftover pancakes be stored? If you have leftover pancakes, you can store them for a day or two in an airtight container. Reheat the pancakes for 30 seconds in a toaster or air fryer. They may get a little more crisp on the outside. They also freeze well. Wrap them well in cling film or place in an air-tight freezer bag. To reheat, place the pancakes on a wire rack in a warm oven for a few minutes or reheat a couple at a time in the microwave using 20 second bursts until warm. Can buckwheat flour replace plain flour? Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.
Perfect chocolate brownies recipe
The secret to making the best, fudgy, squidgy brownie is not to overbake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they'll set up on cooling. Too firm and they will be more cakey than fudgy. If you want fudgy brownies it’s also important to have a higher ratio of fat to flour/cocoa powder. The fat usually comes from butter or oil and, to a lesser extent, melted chocolate. Using butter instead of oil also helps achieve a softer fudgy finish, with oil making them more chewy. If you prefer your brownies more cakey, try a recipe containing a bit more flour. For the ultimate chocolate hit without being too heavy, you need a good balance of cocoa powder and melted chocolate. Using all chocolate can make brownies quite dense and extremely rich, which may well be your thing, in which case try this rich brownie recipe. If you don't have any bars of plain chocolate on hand you can make an easy cocoa powder brownie, too. You can easily make these brownies gluten-free by swapping in gluten-free flour. If you like, jazz up this recipe by adding a handful of chopped nuts, chocolate chips, white chocolate chunks or a mix. Add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away. If you don't have a 20x30cm/8x12in baking tin, you could also use a 23cm/9in square tin. Brownies are pretty forgiving but if your tin is larger (many traybake tins are a few centimeters larger) your brownies won't be quite as deep and will cook a bit faster.
Mary Berry's Victoria sponge cake recipe
Baking spread is a margarine that is suitable for baking. Check the label. You can use softened butter as well. To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in cling film or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling. Before baking, give your tins a gentle tap on the work surface to remove any large air gaps and evenly distribute the batter. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely. If you find your sponge cakes always have a big dome in the middle, your oven probably runs a bit hot (it's not unusual for the temperature in the oven to vary significantly from what's on the dial). Try reducing the temperature by 10C. All-in-one methods like Mary favours are very simple, but it is even more important that your butter is at the right temperature or it won't combine easily with the other ingredients. If you need to soften your butter quickly watch the technique video below. It's particulary useful on cold days when butter stays hard at room temperature. Many experienced bakers swear by using baking spread instead of butter. It has the advantage of being usuable straight from the fridge and makes lovely light cakes. Butter is generally considered to taste better though and it is in these very simple cakes that you are most likely to notice the difference. You can dust the top with icing sugar if you prefer, but do it immediately before serving. The moisture in the cake absorbs icing sugar so it doesn't stay visible for long. If you prefer a buttercream filling in your sponge cakes try Mary's recipe for a Victoria Sandwich with buttercream.
Easy chocolate cake recipe
The chocolate cake mixture is quite runny, so it's important to use sandwich tins rather than springform tins, which could leak. You don't have to cover the cake in ganache, you can also use chocolate buttercream. Which chocolate cake is the best? It depends on personal preference! This recipe is an easy, moist cake that keeps well (great when you don’t want to be cooking at the last minute). Our best chocolate cakes collection has all types of chocolate cake covered, including gluten-free and vegan options, light spongy cakes and rich deeply-chocolatey cakes. Why is my chocolate cake dry and crumbly? You might have added too much cocoa powder, which absorbs more moisture than flour. Only add the amount suggested in the recipe: don’t be tempted to add extra thinking it will make your cake more chocolatey, it’s more likely to make it dry and crumbly. The other option is that your cake has been overcooked which will dry it out. How do I stop my cake from cracking and doming? Ovens do vary and if yours runs hot you might find your cakes are very domed with deep cracks on the top. Try lowering the temperature a little. Does refrigerating cake dry it out? Yes, fridges are a dry environment which will draw moisture from a cake making it stale before its time, so do not put sponge cakes in the fridge in an attempt to make them last longer. The exception to this is when a cake is filled with fresh cream (or anything else that needs to be kept cold) when you should fill it at the last minute to minimise time in the fridge. Also, if it’s a hot day you might need to chill a cake to prevent the icing melting. If a cake is completely covered with buttercream this will form a protective layer which helps prevent the cake drying out in the fridge. However the cold can still affect the texture of the sponge (as the fats in the cake solidify) so it should be brought back to room temperature before serving.
Easy flapjacks recipe
If you are feeling indulgent, make a drizzly icing with 75g/2½oz sifted icing sugar and a few drops of fresh lemon juice or water. Mix well in a small bowl and use the teaspoon to drizzle it over the cooled flapjack. Do this after cutting into squares, so it’s less sticky to slice. Or melt some plain, milk or white chocolate and, once smooth, use a teaspoon to swiggle all over the flapjack as it cools and before you cut it. Top with freeze-dried berry pieces or chocolate chips before the chocolate sets. The chocolate could take a few hours to set, so you’ll need to allow for that when anticipating serving time. It’s best not to cut down on the sugar, syrup and butter however tempting it is to make a healthier snack as the oats might not stick together and it will be tricky to cut the flapjack into neat squares. Using brown sugar is essential to get the caramel flavour and the right texture (brown sugar contains more moisture than white). You can use soft light brown sugar instead of muscovado – it’s a less expensive and will work well, although the flavour might not be quite as rich. You can use any porridge oats for this recipe, but larger oats (such as jumbo or whole rolled oats) will give a more crunchy texture to your flapjacks. For softer more chewy flapjacks, use cut oats (the supermarket budget lines are perfect). Use a loose-based tin if you have one as it will make it much easier to remove the flapjack after baking. If you don’t have a loose-based tin, ensure that you leave plenty of baking paper overhanging the sides, so you can use it to help lift the flapjack. Don’t skip allowing the flapjack to cool in the tin before removing as this will give it a chance to settle and firm up so it’s less likely to break. Let the flapjacks cool thoroughly before cutting into squares. If you don’t have a 20cm/8in square baking tin, you can use any with similar dimensions. Even a round 23cm/9in springform tin will work, although you’ll need to cut the flapjack into thin triangles with a sharp knife rather than squares. You will need to keep an eye on the cooking times if you use a different sized tin. It’s ready when lightly browned and the surface looks dry and glossy. The flapjacks will keep well in a lidded container for at least a week due to the high sugar content. But you can also freeze them for up to 4 months. Either store in a lidded freezer-proof container or wrap in foil. If using for lunchboxes, you could wrap individual portions in foil and place in a plastic bag. Take out in the morning of the day you want to use them and they will be thawed by lunchtime.
Mary Berry's Yorkshire pudding recipe
What is the secret to making Yorkshire puddings rise? Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds. Should you let Yorkshire pudding batter rest? Resting Yorkshire pudding batter is definitely beneficial but not essential. Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy. Ideally rest the batter for at least 30 minutes and up to 2 hours. The batter doesn’t need to be chilled. Should Yorkshire pudding batter be thick or runny? The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully – if you remove them from the oven before the structure is set they will sink. Wait until they are a fairly dark golden-brown before removing them from the oven. Can you make Yorkshire puddings in advance and reheat? The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in about 10 minutes.