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Rhubarb and passion fruit fool recipe
 600g/1lb 5oz rhubarb, cut into small chunks3 tbsp ready-made elderflower cordial50g/2oz caster sugar, plus extra to sweeten if necessary 150ml/5fl oz double cream150ml/5fl oz ready-made custard 2 free-range egg whites, whipped to form soft peaks4 passion fruits, seeds scooped out, skins discarded 600g/1lb 5oz rhubarb, cut into small chunks 3 tbsp ready-made elderflower cordial 50g/2oz caster sugar, plus extra to sweeten if necessary 150ml/5fl oz double cream 150ml/5fl oz ready-made custard 2 free-range egg whites, whipped to form soft peaks 4 passion fruits, seeds scooped out, skins discarded Method Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten.Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Spoon a little of the rhubarb into the bottom of four serving glasses. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture.Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses.Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Chill for at least half an hour before serving in the glasses. Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten. Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten. Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Spoon a little of the rhubarb into the bottom of four serving glasses. Spoon a little of the rhubarb into the bottom of four serving glasses. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture. Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses. Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses. Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Chill for at least half an hour before serving in the glasses. Chill for at least half an hour before serving in the glasses.
Hearty hummus recipe
 I love making and eating hummus so if you have never made it, give it a go. Hummus is so easy to flavour! This recipe uses leftovers from the chicken and chickpea roast. 200g/7oz leftover chicken and chickpea roast, cooled2 tbsp tahini50ml/2fl oz olive oil, plus extra for drizzling1 lemon, juice only3 ice cubesgood pinch saltchopped fresh coriander, to garnish 200g/7oz leftover chicken and chickpea roast, cooled 200g/7oz leftover chicken and chickpea roast, cooled 2 tbsp tahini 50ml/2fl oz olive oil, plus extra for drizzling 1 lemon, juice only 3 ice cubes good pinch salt chopped fresh coriander, to garnish olive oil, drizzlewarm pitta breads, slicedcarrot and cucumber sticks olive oil, drizzle warm pitta breads, sliced carrot and cucumber sticks Method Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Recipe tips Adding ice to the hummus creates the most deliciously smooth dip – it’s totally worth a try!
Irish rarebit recipe
 Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. 150ml/5fl oz whole milk1½ tbsp plain flour400g/14oz Irish cheddar cheese, grated160g/6oz breadcrumbs1 tsp English mustard powder120ml/4fl oz Irish stout2 free-range eggs, yolks only4 spring onions, finely chopped6 slices toasted soda bread 150ml/5fl oz whole milk 1½ tbsp plain flour 400g/14oz Irish cheddar cheese, grated 160g/6oz breadcrumbs 1 tsp English mustard powder 120ml/4fl oz Irish stout 2 free-range eggs, yolks only 4 spring onions, finely chopped 6 slices toasted soda bread Method Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly.Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan.Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions.Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown.
Chargrilled broccoli salad recipe
 This chargrilled broccoli salad with asparagus and a zingy dressing makes a simple side dish for a barbecue or picnic. 1 head broccoli, cut into half florets1 bunch asparagusolive oil3 garlic cloves, finely sliced1 red chilli, finely sliced (seeds removed if preferred)1 lemon, grated zest, juice of ½, the other ½ finely sliced2 tbsp flaked almonds, toastedsalt and freshly ground black pepper 1 head broccoli, cut into half florets 1 bunch asparagus olive oil 3 garlic cloves, finely sliced 1 red chilli, finely sliced (seeds removed if preferred) 1 lemon, grated zest, juice of ½, the other ½ finely sliced 2 tbsp flaked almonds, toasted salt and freshly ground black pepper Method Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly.Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred.Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred.Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly. Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly. Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred. Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred. Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred. Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred. Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds.
Chocolate truffles recipe
 Chocolate truffles are easy to make and a great way to upcycle any underwhelming chocolate you have been given. 300g/10½oz chocolate, any type30g/1oz unsalted butter250ml/9fl oz double creampinch sea salt 50g/1¾oz cocoa powder75g/2½oz mixed nuts or seeds, chopped as finely as you can 300g/10½oz chocolate, any type 30g/1oz unsalted butter 250ml/9fl oz double cream pinch sea salt 50g/1¾oz cocoa powder 75g/2½oz mixed nuts or seeds, chopped as finely as you can Method Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted.Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour.Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour. Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Recipe tips The chocolate truffle mixture can be frozen as a block in the tray. You can add a little more sea salt and maybe some caramel sauce to make salted caramel truffles. You can flavour the cream with vanilla, cinnamon sticks, dried chilli or any other whole spices, when warming.
Chocolate bark recipe
 Chocolate bark is ridiculously easy to make and is an instant Christmas present for the chocolate lovers in your life. Decorate with nuts, dried fruits, marshmallows or candy canes. 300g/10½oz white, milk or dark chocolate, roughly chopped 300g/10½oz white, milk or dark chocolate, roughly chopped candy canes, smashededible glitterfreeze dried raspberries or strawberriesedible rose petalspistachios, roughly choppedflaked almondssea salt mini marshmallowssalted pretzels, chopped candy canes, smashed edible glitter freeze dried raspberries or strawberries edible rose petals pistachios, roughly chopped flaked almonds sea salt mini marshmallows salted pretzels, chopped Method Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes.Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid.Use a knife to cut the chocolate into shards of bark and wrap as a gift. Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes. Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes. Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid. Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid. Use a knife to cut the chocolate into shards of bark and wrap as a gift. Use a knife to cut the chocolate into shards of bark and wrap as a gift.
Swiss cheese fondue recipe
 Cheese, kirsch and a hint of garlic. How did this ever fall out of fashion? Pick up a fondue set at the charity shop and get stuck in. 1 clove garlic, halved290ml/½ pint white wine1 tsp lemon juice225g/8oz emmental cheese grated225g/8oz Gruyère cheese grated1 tsp cornflour1 tbsp kirsch (optional)cubed bread pieces, for dipping 1 clove garlic, halved 290ml/½ pint white wine 1 tsp lemon juice 225g/8oz emmental cheese grated 225g/8oz Gruyère cheese grated 1 tsp cornflour 1 tbsp kirsch (optional) cubed bread pieces, for dipping Method Rub the inside of the fondue pot with the halves of garlic.Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.Using the fondue prongs, dip the bread cubes into the cheese and serve. Rub the inside of the fondue pot with the halves of garlic. Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue prongs, dip the bread cubes into the cheese and serve. Using the fondue prongs, dip the bread cubes into the cheese and serve. Recipe tips Gruyère cheese is made with animal rennet, so is not vegetarian. If you want to make this Swiss cheese fondue both Swiss and vegetarian, you could use all emmental. If you want to swap for a vegetarian alpine cheese from another country, you could look for a vegetarian fontina.
Chocolate fondue with fruit platter recipe
 Feast on this gloriously simple chocolate fondue. 55g/2oz sugar55ml/7fl oz water200g/7oz plain chocolate, broken in pieces1 tbsp golden syrupselection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple. 55g/2oz sugar 55ml/7fl oz water 200g/7oz plain chocolate, broken in pieces 1 tbsp golden syrup selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple. Method Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.)Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.)Serve with the platter of fruit. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.) Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.) Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.) Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.) Serve with the platter of fruit. Serve with the platter of fruit.
Cheddar fondue with bratwurst sausages recipe
 2 Bratwurst or Lincolnshire sausagesbread for dunking200g/7¼oz cheddar cheese, grated½ litre double cream 80ml/2¾fl oz Grappa30g/1¾oz chopped fresh parsley1 clove garlic 2 Bratwurst or Lincolnshire sausages bread for dunking 200g/7¼oz cheddar cheese, grated ½ litre double cream 80ml/2¾fl oz Grappa 30g/1¾oz chopped fresh parsley 1 clove garlic Method Cook the sausages until brown and leave to restThen place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Season to taste and serve in a fondue pot. Dunk the sausages and bread in the cheese. Cook the sausages until brown and leave to rest Cook the sausages until brown and leave to rest Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Season to taste and serve in a fondue pot. Season to taste and serve in a fondue pot. Dunk the sausages and bread in the cheese. Dunk the sausages and bread in the cheese.
Toffee apple cake recipe
 A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot. 115g/4oz self-raising flour, plus extra for dusting115g/4oz self-raising wholemeal flour100g/3½oz soft dark brown sugar1 tsp baking powder2 tsp ground cinnamon5 tbsp sunflower oil5 tbsp milk2 free-range eggs2 eating apples, peeled, cored and chopped into 5mm/¼in cubes50g/2oz toffee, broken into small pieces 115g/4oz self-raising flour, plus extra for dusting 115g/4oz self-raising wholemeal flour 100g/3½oz soft dark brown sugar 1 tsp baking powder 2 tsp ground cinnamon 5 tbsp sunflower oil 5 tbsp milk 2 free-range eggs 2 eating apples, peeled, cored and chopped into 5mm/¼in cubes 50g/2oz toffee, broken into small pieces Method Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4.In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces.Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4. Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4. In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces. In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces. Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve.