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Easy courgette cake recipe
 This simple, subtly spicy easy courgette cake is deliciously moist and a great way to use up a glut of courgettes. Each serving provides 209 kcal, 4g protein, 32g carbohydrate (of which 18g sugars), 7g fat (of which 1g saturates), 1g fibre and 0.5g salt. 80ml/2¾fl oz vegetable oil, plus extra for greasing150g/5½oz light brown sugar2 free-range eggs160g/5⅔oz courgette, coarsely grated180g/6⅓oz plain flour2 tsp baking powder2 tsp ground cinnamon¼ tsp fine salt2 tbsp demerara sugar, for sprinkling 80ml/2¾fl oz vegetable oil, plus extra for greasing 150g/5½oz light brown sugar 2 free-range eggs 160g/5⅔oz courgette, coarsely grated 180g/6⅓oz plain flour 2 tsp baking powder 2 tsp ground cinnamon ¼ tsp fine salt 2 tbsp demerara sugar, for sprinkling Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Recipe tips For extra texture and flavour in this courgette cake, stir 70g/2½oz each of chopped walnuts and raisins into the batter just before pouring into the tin. For extra decadence, drizzle with a lemony icing.
Earl Grey tea bread recipe
 Dried fruit is plumped up by being soaked overnight in Earl Grey tea. After that it’s a quick stir-together job and a couple of hours later, voila, the perfect tea loaf. Equipment: You will need a 900g/2lb loaf tin. 175g/6oz currants175g/6oz sultanas300ml10fl oz strong hot Earl Grey tea275g/9¾oz self-raising flour225g/8oz light muscovado sugar1 large free-range egg, beatenbutter, for greasing, plus extra to serve 175g/6oz currants 175g/6oz sultanas 300ml10fl oz strong hot Earl Grey tea 275g/9¾oz self-raising flour 225g/8oz light muscovado sugar 1 large free-range egg, beaten butter, for greasing, plus extra to serve Method Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb. Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb. Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.
Vegan ice cream recipe
Vegan chocolate ice cream Vegan ice cream like no other! Add vegan chocolate chips and toasted flaked almonds if you like. Each serving provides 175 kcal, 4g protein, 15g carbohydrate (of which 8g sugars), 11g fat (of which 7g saturates), 2g fibre and 0.3g salt. 550ml/1 pint coconut and almond dairy-free milk160ml/5fl oz coconut cream3-4 tbsp agave or maple syrup2 tbsp smooth almond butter1 tsp vanilla bean pastepinch salt 3 tbsp cocoa powder1 tbsp cornflour 550ml/1 pint coconut and almond dairy-free milk 160ml/5fl oz coconut cream 3-4 tbsp agave or maple syrup 2 tbsp smooth almond butter 1 tsp vanilla bean paste pinch salt 3 tbsp cocoa powder 1 tbsp cornflour Method Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth.Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream.Leave to cool before covering and leaving in the fridge for at least 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Scoop the ice cream into a freezerproof container and freeze until firm. Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth. Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth. Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream. Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream. Leave to cool before covering and leaving in the fridge for at least 2 hours. Leave to cool before covering and leaving in the fridge for at least 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Scoop the ice cream into a freezerproof container and freeze until firm. Scoop the ice cream into a freezerproof container and freeze until firm.
Lemon and rose sherbet recipe
 Half fragrant, cooling drink and half dessert, this lemon and rose non-alcoholic drink is a beautiful way to celebrate at a feast. Use 250ml glasses to serve. 6 tbsp demerara sugar1-5 tbsp rosewater (see Recipe Tip)80ml/2½fl oz lemon juicepink food colouring (optional)100g/3½oz lemon sorbet12 ice cubes500ml/18fl oz sparkling water, to serveedible rose petals, to garnish 6 tbsp demerara sugar 1-5 tbsp rosewater (see Recipe Tip) 80ml/2½fl oz lemon juice pink food colouring (optional) 100g/3½oz lemon sorbet 12 ice cubes 500ml/18fl oz sparkling water, to serve edible rose petals, to garnish Method Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Recipe tips Rosewater varies greatly in strength. If you add too much, the drink may taste bitter, so start by adding a couple of teaspoons to the syrup and make a taster portion with a little fizzy water. Generally speaking, the smaller the bottle, the stronger the rosewater.
Non-alcoholic frozen margarita recipe
 This refreshing, cooling non-alcoholic margarita is perfect for summer. It's inspired by a classic frozen margarita, only with none of the alcohol. 1 tbsp golden caster sugar1 tsp coriander seeds100ml/3½fl oz boiling water1 tsp cider vinegar¼ tsp vanilla extract75ml/2½fl oz lime juice 200ml/7fl oz coconut waterice cubes2 lime slices, to garnish 1 tbsp golden caster sugar 1 tsp coriander seeds 100ml/3½fl oz boiling water 1 tsp cider vinegar ¼ tsp vanilla extract 75ml/2½fl oz lime juice 200ml/7fl oz coconut water ice cubes 2 lime slices, to garnish Method Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla.Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up.Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla. Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla. Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up. Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up. Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Recipe tips If you want to get ahead you can freeze the mixture in advance. If you do, it's best to use ice cube trays so it’s easier to work with.
BBQ sauce recipe
 Go one better than ketchup with James Martin's homemade bbq sauce recipe - slather it on sausages and burgers. It's ridiculously easy to make. 1 small onion, chopped3 cloves garlic, crushedolive oil1 red chilli, finely chopped1 tsp fennel seeds, crushed55g/2oz dark brown sugar50ml/1¾fl oz dark soy sauce300ml/10fl oz tomato ketchupsalt and pepper 1 small onion, chopped 3 cloves garlic, crushed olive oil 1 red chilli, finely chopped 1 tsp fennel seeds, crushed 55g/2oz dark brown sugar 50ml/1¾fl oz dark soy sauce 300ml/10fl oz tomato ketchup salt and pepper Method Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.
Salsa roja recipe
 I never buy salsa roja from the shops as it's super simple and quick to make at home and it tastes so much better! Try to find ripe, good quality tomatoes – it'll really pay off. This dip is perfect for nachos or quesadillas, and is even great as a burger topping. For this recipe you will need a blender. 5 ripe beef tomatoes 3 garlic cloves pinch salt3 jalapeno chilli peppers, finely chopped ½ onion, finely chopped 2 tbsp olive oil 2 limes, juice onlylarge handful coriander, chopped 5 ripe beef tomatoes 3 garlic cloves pinch salt 3 jalapeno chilli peppers, finely chopped ½ onion, finely chopped 2 tbsp olive oil 2 limes, juice only large handful coriander, chopped Method Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion.Cook over a medium heat for 10–15 minutes. Pour into a bowl and set aside to cool to room temperature. When ready to serve, finish with fresh lime juice and chopped coriander. Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion. Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion. Cook over a medium heat for 10–15 minutes. Cook over a medium heat for 10–15 minutes. Pour into a bowl and set aside to cool to room temperature. Pour into a bowl and set aside to cool to room temperature. When ready to serve, finish with fresh lime juice and chopped coriander. When ready to serve, finish with fresh lime juice and chopped coriander. Recipe tips Leftovers can be stored in the fridge in an airtight container, for up to five days.
Sweetcorn salsa recipe
 Corn on the cob is charred on the grill before slicing off the kernels, bringing a delicious smoky element to this sweetcorn salsa. Perfect for serving with tortilla chips or spooning over tacos. 3 sweetcorn on the cob, outer leaves removed½ small onion, finely chopped1 fresh jalapeño chilli, finely diced30g/1oz fresh coriander, roughly chopped½ lime, juice onlysalt 3 sweetcorn on the cob, outer leaves removed ½ small onion, finely chopped 1 fresh jalapeño chilli, finely diced 30g/1oz fresh coriander, roughly chopped ½ lime, juice only salt Method Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt.
Barbecued pineapple salsa recipe
 While your barbecue is heating up this summer, simply add some slices of pineapple and red pepper to char – it will make the best smoky pineapple salsa. This salsa is super versatile and would be perfect over nachos, used to jazz up hot dogs or served with barbecue pork. 1 ripe pineapple, peeled and trimmed1 red pepper½ red onion, finely chopped1 jalapeno chilli pepper, finely choppedlarge handful mint, chopped2 limes, juice and zest onlypinch salt 1 ripe pineapple, peeled and trimmed 1 red pepper ½ red onion, finely chopped 1 jalapeno chilli pepper, finely chopped large handful mint, chopped 2 limes, juice and zest only pinch salt Method Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.)Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Chop the charred pineapple and add to the serving bowl. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.) Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.) Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Chop the charred pineapple and add to the serving bowl. Chop the charred pineapple and add to the serving bowl. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Recipe tips If there are leftovers you can keep them covered in the fridge for up to 3 days.
Green tomato salsa recipe
 Unripe, green tomatoes can be used up in this fresh, zesty salsa – perfect for scooping up with tortilla chips, or adding to toasties and tacos. (The video demos an overripe smoky homemade ketchup – so if your homegrown tomatoes never ripen or overripen, you can still have a harvest.) 1 tbsp olive oil 600g/1lb 5oz unripe green tomatoes, halved or quartered 1 small red onion, roughly chopped 2 large garlic cloves1 green jalapeño chilli, halved50g/1¾oz fresh coriander2 limes, juice only sea salt 1 tbsp olive oil 600g/1lb 5oz unripe green tomatoes, halved or quartered 1 small red onion, roughly chopped 2 large garlic cloves 1 green jalapeño chilli, halved 50g/1¾oz fresh coriander 2 limes, juice only sea salt Method Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool.Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool. Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool. Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Recipe tips Spread this salsa on toast, use as a dip for tortilla chips, add to tacos and toasties, or drizzle over roasted summer veg. This salsa also works well with tomatillos if you have them.