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Aubergine and walnut caviar recipe
 If you're feeling the pinch but still want to experience some of the finer things in life try the Hairy Bikers budget caviar, perfect served on top of blinis. It's also a fabulous vegetarian canapé for parties. This meal, when served as four portions, provides 177kcal, 4g protein, 4g carbohydrate (of which 4g sugars), 15g fat (of which 2g saturates), 6g fibre and 0.1g salt per portion. 2 large aubergines4 garlic cloves, 2 thinly sliced and 2 crushed1 lemon, juice only2 tbsp olive oil2 tbsp finely chopped parsley2 tbsp finely chopped mint50g/1¾oz walnuts, finely chopped 2 large aubergines 4 garlic cloves, 2 thinly sliced and 2 crushed 1 lemon, juice only 2 tbsp olive oil 2 tbsp finely chopped parsley 2 tbsp finely chopped mint 50g/1¾oz walnuts, finely chopped blinissour creampomegranate seeds blinis sour cream pomegranate seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour.Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely.Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour. Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely. Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely. Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over.
Smoked mackerel pâté recipe
 Smoked mackerel pâté is great to serve as a make-ahead starter, or serve it in jars for a picnic to be proud of. It's a no-cook starter that's unbelievably easy to whizz up and pretty cheap to boot. 2 whole smoked mackerel (or 4 fillets)1 tsp freshly grated horseradish (or 2 tsp horseradish sauce)2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche½ lemon, juice only 100g/3½oz unsalted butter, chopped 2 whole smoked mackerel (or 4 fillets) 1 tsp freshly grated horseradish (or 2 tsp horseradish sauce) 2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche ½ lemon, juice only 100g/3½oz unsalted butter, chopped spring onions, choppedsourdough bread, cut into slices spring onions, chopped sourdough bread, cut into slices Method Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor.Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.Transfer the pâté into a serving bowl, ramekins or small jars. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt. Transfer the pâté into a serving bowl, ramekins or small jars. Transfer the pâté into a serving bowl, ramekins or small jars. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Recipe tips Smoked mackerel is sold in fillets and should be boneless, but it's not unusual to find the odd bone lurking so do run your fingers over the fish to check. Don't worry about tiny pin bones as they will blend up with everything else. You could use kippers instead of mackerel to make this pâté. If you don't have a food processor you can mash all the ingredients together with a fork. The texture will be coarser and you'll need to be careful to remove any bones. Smoked mackerel pâté can be made up to 2 days in advance. Keep covered in the fridge.
Parsnip blinis with pear and blue cheese recipe
Parsnip blinis with pear, blue cheese and walnut topping The sweetness of the parsnips gives these blinis a lovely flavour, perfectly matched by the blue cheese and crunchy walnuts. Serve at room temperature as a party nibble. 125g/4½oz self-raising flour¼ tsp baking powder½ tsp caster sugar pinch salt 2 large free-range eggs75ml/2½fl oz milk2 small parsnips, grated 125g/4½oz self-raising flour ¼ tsp baking powder ½ tsp caster sugar pinch salt 2 large free-range eggs 75ml/2½fl oz milk 2 small parsnips, grated ¼ jar cranberry sauce 1 large ripe pear, peeled and very finely diced 100g/3½oz blue cheese, coarsely grated25g/1oz walnuts, toasted and chopped ¼ jar cranberry sauce 1 large ripe pear, peeled and very finely diced 100g/3½oz blue cheese, coarsely grated 25g/1oz walnuts, toasted and chopped Method Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again.Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again. Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again. Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese.
Breaded asparagus with a trio of dips recipe
 A great snack or starter option that makes the most of seasonal asparagus. 150g/5½oz asparagus 3 tbsp plain flour 2 free-range eggs, whisked 75g/2½oz breadcrumbs 150g/5½oz asparagus 3 tbsp plain flour 2 free-range eggs, whisked 75g/2½oz breadcrumbs 150g/5½oz Greek yoghurt 1 tbsp pesto 150g/5½oz Greek yoghurt 1 tbsp pesto 150g/5½oz Greek yoghurt 1 tbsp sweet chilli sauce 150g/5½oz Greek yoghurt 1 tbsp sweet chilli sauce 150g/5½oz Greek yoghurt handful fresh mint, chopped 150g/5½oz Greek yoghurt handful fresh mint, chopped Method Preheat the oven (or air fryer) to 80C/160C Fan/Gas 4.To make the breaded asparagus, put the flour in one bowl, eggs in another and breadcrumbs in another. Coat each asparagus stalk in flour, then egg, then breadcrumbs and place on a baking tray. Bake for 15 minutes in the oven or 5-7 minutes in the air fryer.For the dips, mix the yogurt with each additional ingredient in separate bowls. Serve the breaded asparagus with the dips. Preheat the oven (or air fryer) to 80C/160C Fan/Gas 4. Preheat the oven (or air fryer) to 80C/160C Fan/Gas 4. To make the breaded asparagus, put the flour in one bowl, eggs in another and breadcrumbs in another. To make the breaded asparagus, put the flour in one bowl, eggs in another and breadcrumbs in another. Coat each asparagus stalk in flour, then egg, then breadcrumbs and place on a baking tray. Coat each asparagus stalk in flour, then egg, then breadcrumbs and place on a baking tray. Bake for 15 minutes in the oven or 5-7 minutes in the air fryer. Bake for 15 minutes in the oven or 5-7 minutes in the air fryer. For the dips, mix the yogurt with each additional ingredient in separate bowls. For the dips, mix the yogurt with each additional ingredient in separate bowls. Serve the breaded asparagus with the dips. Serve the breaded asparagus with the dips.
Haggis toastie recipe
 This toastie is a delight – the nuttiness from the vegetarian haggis goes so well with the sharp, salty cheese and the sweet, sticky caramelised onions. Best dipped in a little ‘broon’ sauce! 2 tsp vegetable oil½ red onion, finely sliced½ tsp sugar butter, for spreading2 thick slices sourdough60g/2¼oz Scottish cheddar, grated30g/1oz mozzarella, grated3 tbsp vegetarian haggis brown sauce, to serve 2 tsp vegetable oil ½ red onion, finely sliced ½ tsp sugar butter, for spreading 2 thick slices sourdough 60g/2¼oz Scottish cheddar, grated 30g/1oz mozzarella, grated 3 tbsp vegetarian haggis brown sauce, to serve Method Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Cut in half and enjoy with some brown sauce. Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Cut in half and enjoy with some brown sauce. Cut in half and enjoy with some brown sauce.
Scotch broth recipe
 This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft). 250g/8oz carrots, peeled, diced250g/8oz turnips, diced2 onions, diced1 celery stalk, diced1 leek, white part only, sliced75-125g/3-4oz pearl barley125g/4oz dried peas, soaked in water for 4-5 hours, drainedsalt and freshly ground black pepper2.3litres/4 pints lamb or mutton stock85g/3oz kale, chopped (optional) 250g/8oz carrots, peeled, diced 250g/8oz turnips, diced 2 onions, diced 1 celery stalk, diced 1 leek, white part only, sliced 75-125g/3-4oz pearl barley 125g/4oz dried peas, soaked in water for 4-5 hours, drained salt and freshly ground black pepper 2.3litres/4 pints lamb or mutton stock 85g/3oz kale, chopped (optional) Method Heat all of the ingredients, except the kale, in a large saucepan until boiling.Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.
Roast root vegetables recipe
 These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. This dish when served as four portions provides 161 kcal, 4g protein, 20g carbohydrate (of which 15g sugars), 7g fat (of which 1g saturates), 13g fibre and 0.3g salt per portion. ½ swede, peeled2 large carrots, peeled2 parsnips, peeled1 raw beetroot, peeled½ celeriac, peeled2 tbsp olive oilfew sprigs fresh thymesea salt flakes ½ swede, peeled 2 large carrots, peeled 2 parsnips, peeled 1 raw beetroot, peeled ½ celeriac, peeled 2 tbsp olive oil few sprigs fresh thyme sea salt flakes Method Heat the oven to 220C/425F/Gas 7.Cut the vegetables into chunks approximately the same size.Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Heat the oven to 220C/425F/Gas 7. Heat the oven to 220C/425F/Gas 7. Cut the vegetables into chunks approximately the same size. Cut the vegetables into chunks approximately the same size. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Recipe tips Make a tray of roasted root veg whenever you have the oven on. Keep in the fridge for three days to use in cous cous, frittatas or blend into a soup.
Root vegetable gratin recipe
 Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast. 4 medium carrots, thinly sliced55g/2oz butter2 cloves garlic, finely chopped200g/7oz Emmental, grated1 small swede, peeled and sliced2 small parsnips, peeled and sliced3 medium potatoes, peeled and thinly sliced300ml/½pt milk300ml/½pt single cream1 free-range egg, beaten3 tbsp breadcrumbs 4 medium carrots, thinly sliced 55g/2oz butter 2 cloves garlic, finely chopped 200g/7oz Emmental, grated 1 small swede, peeled and sliced 2 small parsnips, peeled and sliced 3 medium potatoes, peeled and thinly sliced 300ml/½pt milk 300ml/½pt single cream 1 free-range egg, beaten 3 tbsp breadcrumbs Method Preheat the oven to 190C/375F/Gas 5.Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.Top with the breadcrumbs and bake in the oven for 45 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental. Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. Top with the breadcrumbs and bake in the oven for 45 minutes. Top with the breadcrumbs and bake in the oven for 45 minutes.
Smoked salmon pâté recipe
 Serve a rougher blend of this smoked salmon pâté as a starter with salad and oatcakes or blend a bit longer for elegant canapés. 255g/9oz smoked salmon 110g/4oz cream cheese2 tbsp double cream½ lemon, juice only2 tbsp chopped chives (plus some extra chives to sprinkle over the top)pinch of sugarsalt and freshly ground pepper 255g/9oz smoked salmon 110g/4oz cream cheese 2 tbsp double cream ½ lemon, juice only 2 tbsp chopped chives (plus some extra chives to sprinkle over the top) pinch of sugar salt and freshly ground pepper Method Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives.
Veggie Caesar sandwich filler recipe
 Packed with protein thanks to the chickpeas and tahini-based dressing, this mix has all the umami flavour of a classic chicken Caesar. 2 garlic cloves, grated 2 tbsp baby capers, finely chopped ½ lemon, juice only (about 25ml/2 tbsp) 3 tbsp tahini 25g/1oz finely grated vegetarian Italian hard cheese 1 tsp Dijon mustard ½ small red onion, finely chopped 400g tin chickpeas, drained black pepper 2 garlic cloves, grated 2 tbsp baby capers, finely chopped ½ lemon, juice only (about 25ml/2 tbsp) 3 tbsp tahini 25g/1oz finely grated vegetarian Italian hard cheese 1 tsp Dijon mustard ½ small red onion, finely chopped 400g tin chickpeas, drained black pepper Method Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Recipe tips Tahini can react differently to acid, sometimes making it seize. But it will turn smooth and spoonable when mixed with water – just add a little at a time, until you have a rich and creamy dressing.