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Air fryer chicken tikka masala recipe
Most of the calories are in the sauce and it's a generous amount for one person. If you wish you can save half the sauce to use later. Or add an extra chicken breast and double the marinade if you’re cooking for two. To further reduce the calories use low-fat yoghurt and a tikka spice mix for the marinade and go easy on the cream in the sauce. You can find tikka paste in the ‘world food’ aisle of the supermarket. Swap for any medium curry paste, if you like. It’s not essential to marinate the chicken for this curry. But if you have the time, prepare ahead, cover and leave to marinate in the fridge for at least 1 hour and up to 4 hours before cooking. Check the chicken is cooked by testing one of the larger pieces. Cut into the middle and ensure it’s fully cooked throughout and no pinkness remains. Return to the air fryer and cook for 1–2 minutes longer if necessary. For a vegetarian version, try using 125g/4½oz paneer instead of chicken. Cut into 2.5cm/1in chunks and air fry as above at 200C for roughly 4 minutes before adding to the sauce. You don’t have to use turmeric in the sauce, but just a little lends authentic colour. If you like a hotter curry, add some chopped fresh chilli or a small pinch of chilli flakes to the sauce at the same time as the turmeric. Any leftover curry can be cooled and kept in the fridge for up to two days. Reheat in the microwave on a medium setting until hot throughout, or put into a small pan with an extra splash of water and reheat gently over a low heat. If you don’t fancy rice, serve with warm naan breads instead. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Easy no bake cheesecake recipe
You can make the cheesecake up to 2 days in advance, if you cover the tin in 2–3 layers of plastic film or foil and keep in the fridge. You can find full-fat cheese suitable for making cheesecakes in tubs in the chiller aisle of the supermarket. It often has a little salt added and is suitable for savoury and sweet dishes. In the UK it’s labelled as full-fat soft cheese and has a fat content of around 22 percent. Mascarpone cheese is even richer, with a fat content of around 40 percent and also contains cream and milk. The high fat content helps the cheesecake set when it is chilled. If you don’t fancy plain digestive biscuits for your base, you can use any other similar crunchy biscuit instead; oaty biscuits, chocolate covered digestives and ginger biscuits work well. Avoid wafer biscuits and sandwich-style biscuits such as custard creams as the base won’t set in the same way. If you don’t have a springform tin available for your cheesecake, you can make in ceramic quiche dish, or any shallow serving dish, although you won’t be able to remove it before serving. Just remember to keep the dimensions roughly the same. You can also make individual cheesecakes, by adding the crumbs into the base of ramekins or sturdy tumblers and spooning the cheesecake mixture on top. Don’t press the crumbs too firmly or they will become too solid on chilling and the cheesecake will be tricky to eat. Instead of using a rolling pin to crush the biscuits, you can use the base of a saucepan. You can also blitz the biscuits in a food processor after breaking into chunky pieces. Blend on the pulse setting so the crumbs don’t become too fine, they should have the texture of rough breadcrumbs. To help remove the cheesecake from the tin, run a round-bladed knife round the outside of the cheesecake, taking care not to scratch the non-stick surface of the tin. Slice the cheesecake using a knife dipped in a jug of hot water for the best results. Wipe with kitchen paper between slices.
Easy apple crumble recipe
How do you prevent apples going mushy in crumble? Bramley apples (also known as cooking apples) will cook down and become beautifully soft and fluffy. If you prefer more distinct apple pieces, use eating apples and reduce the sugar quantity a little (as they are naturally sweeter than Bramley apples). Why is my crumble topping not crumbly? Using plenty of butter is they key to a good crumble topping, but take care not to over-mix when rubbing it in as that can make your crumble doughy (if you use a food processor take particular care). You can use your fingers to encourage clumps after rubbing in the butter (watch the How-to video below). To further encourage clumps, sprinkle over a little cold water and stir – it will make the crumbs stick together in lumps. Using a mixture of demerara and a finer brown sugar adds a pleasing crunch to your crumble, too. Can you put oats in a crumble mix? Oats are a lovely addition to crumble mixes and give great texture as well as a healthy dose of fibre. Just stir through a handful after rubbing in the butter. Freezing tips You can freeze apple crumbles before baking. Wrap well in two layers of kitchen foil or cling film and freeze for up to 4 months. Defrost before baking. Leftovers can also be frozen in the same way. If reheating from frozen, it's best done in the microwave so make sure you freeze portions in microwave-safe containers. If using an oven to reheat, it's best to defrost your crumble first.
Easy bread and butter pudding recipe
 Beautiful crisp edges and a soft custardy middle - this is what every girl (especially Nigella) looks for in a bread and butter pudding.And it's as easy as mixing the custard in a jug and pouring over buttered bread triangles. Perfection. 3 free-range eggs3 tbsp caster sugar2 cups milk and double cream mixed together, half and half½ tsp vanilla extract1 loaf white bread, croissants, brioche or panettone50g/20z butterlarge handful raisins, soaked in Marsaladouble cream or custard, to serve 3 free-range eggs 3 tbsp caster sugar 2 cups milk and double cream mixed together, half and half ½ tsp vanilla extract 1 loaf white bread, croissants, brioche or panettone 50g/20z butter large handful raisins, soaked in Marsala double cream or custard, to serve Method Preheat the oven to 180C/350F/Gas 4.Mix the eggs, sugar, milk and vanilla extract together in a large bowl.Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.Bake for 30 minutes in the preheated oven and serve warm with cream or custard. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Mix the eggs, sugar, milk and vanilla extract together in a large bowl. Mix the eggs, sugar, milk and vanilla extract together in a large bowl. Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture. Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture. Bake for 30 minutes in the preheated oven and serve warm with cream or custard. Bake for 30 minutes in the preheated oven and serve warm with cream or custard.
Easy lemon posset recipe
 This lemon posset has to be the easiest dessert we know of. Simply heat some cream and sugar and whisk in lemon juice to create a smooth lemon mousse that makes the perfect finish to a special dinner for two. 100ml/3½fl oz double cream50g/1¾oz sugar½ large lemon, finely grated zest and juice (about 2 tbsp) 100ml/3½fl oz double cream 50g/1¾oz sugar ½ large lemon, finely grated zest and juice (about 2 tbsp) Method Put the double cream and the sugar into a pan over a low heat. Stirring constantly to dissolve the sugar, gently bring the cream to the boil. Simmer the cream for three minutes, then remove from the heat and allow to cool.Add the lemon juice and zest and whisk well.Pour the lemon cream mixture into two small cups or serving glasses and refrigerate for three hours. Put the double cream and the sugar into a pan over a low heat. Stirring constantly to dissolve the sugar, gently bring the cream to the boil. Simmer the cream for three minutes, then remove from the heat and allow to cool. Put the double cream and the sugar into a pan over a low heat. Stirring constantly to dissolve the sugar, gently bring the cream to the boil. Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses and refrigerate for three hours. Pour the lemon cream mixture into two small cups or serving glasses and refrigerate for three hours. Recipe tips Garnish with a few chopped almonds or pistachios, a bit of candied lemon peel or a scattering of shortbread crumbs for crunch.
Chocolate concrete recipe
 Chocolate concrete is a school dinners classic that couldn’t be easier to recreate at home. Cut this delicious chocolate treat into squares and serve warm with custard – pink custard for authenticity! Equipment and preparation: You will need a 20cm/18in square cake tin. 250g/9oz plain flour250g/9oz granulated sugar, plus 1 tbsp70g/2½oz cocoa powder, sifted150g/5½oz unsalted butter, plus extra for greasingcustard, for serving 250g/9oz plain flour 250g/9oz granulated sugar, plus 1 tbsp 70g/2½oz cocoa powder, sifted 150g/5½oz unsalted butter, plus extra for greasing custard, for serving Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/18in square cake tin and line the base and sides with buttered baking paper.Combine the flour, sugar and cocoa powder in a large mixing bowl and mix well. Melt the butter, then combine with the dry ingredients and mix well. You may find it easier to use your fingers to rub the butter into the dry ingredients to make sure it's thoroughly combined. Tip the mixture into the prepared tin, spread level and press the mixture flat using the back of a spoon. Bake on the middle shelf of the preheated oven for 20 minutes until firm.Remove from the oven, sprinkle with the remaining tablespoon of sugar and leave to cool for 10 minutes before cutting the chocolate concrete into squares or portions to serve. Serve warm with custard. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/18in square cake tin and line the base and sides with buttered baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/18in square cake tin and line the base and sides with buttered baking paper. Combine the flour, sugar and cocoa powder in a large mixing bowl and mix well. Combine the flour, sugar and cocoa powder in a large mixing bowl and mix well. Melt the butter, then combine with the dry ingredients and mix well. You may find it easier to use your fingers to rub the butter into the dry ingredients to make sure it's thoroughly combined. Tip the mixture into the prepared tin, spread level and press the mixture flat using the back of a spoon. Bake on the middle shelf of the preheated oven for 20 minutes until firm. Melt the butter, then combine with the dry ingredients and mix well. You may find it easier to use your fingers to rub the butter into the dry ingredients to make sure it's thoroughly combined. Tip the mixture into the prepared tin, spread level and press the mixture flat using the back of a spoon. Bake on the middle shelf of the preheated oven for 20 minutes until firm. Remove from the oven, sprinkle with the remaining tablespoon of sugar and leave to cool for 10 minutes before cutting the chocolate concrete into squares or portions to serve. Serve warm with custard. Remove from the oven, sprinkle with the remaining tablespoon of sugar and leave to cool for 10 minutes before cutting the chocolate concrete into squares or portions to serve. Serve warm with custard.
Easy sherry trifle recipe
 Even Angela heads for the custard powder to make her easy sherry trifle recipe. Throw in frozen raspberries and ready-made sponge fingers and you have an instant classic. 1 packet ready-made trifle sponge fingers200ml/7fl oz dry sherry250g/9oz frozen raspberries1 x 75g sachet custard powder (or make homemade custard)275ml/10fl oz double cream50g/1¾oz caster sugar50g/1¾oz flaked almonds, toasted 150g/5½ oz fresh raspberries, to garnish 1 packet ready-made trifle sponge fingers 200ml/7fl oz dry sherry 250g/9oz frozen raspberries 1 x 75g sachet custard powder (or make homemade custard) custard 275ml/10fl oz double cream 50g/1¾oz caster sugar 50g/1¾oz flaked almonds, toasted 150g/5½ oz fresh raspberries, to garnish Method Layer the sponges evenly across the bottom of a deep glass serving bowl. Pour over the sherry and leave to soak for a few minutes. Sprinkle over the raspberries in an even layer.Make the custard according to the packet instructions and pour evenly over the sponge and raspberries. Put in the fridge for 15 minutes, or until the custard has set. Meanwhile, whisk the cream with the sugar to soft peaks. Once the custard is set, spoon over the cream and sprinkle with the toasted almonds. Refrigerate for a few hours before serving, topping with the fresh raspberries at the last minute. Layer the sponges evenly across the bottom of a deep glass serving bowl. Pour over the sherry and leave to soak for a few minutes. Layer the sponges evenly across the bottom of a deep glass serving bowl. Pour over the sherry and leave to soak for a few minutes. Sprinkle over the raspberries in an even layer. Sprinkle over the raspberries in an even layer. Make the custard according to the packet instructions and pour evenly over the sponge and raspberries. Put in the fridge for 15 minutes, or until the custard has set. Make the custard according to the packet instructions and pour evenly over the sponge and raspberries. Put in the fridge for 15 minutes, or until the custard has set. Meanwhile, whisk the cream with the sugar to soft peaks. Meanwhile, whisk the cream with the sugar to soft peaks. Once the custard is set, spoon over the cream and sprinkle with the toasted almonds. Once the custard is set, spoon over the cream and sprinkle with the toasted almonds. Refrigerate for a few hours before serving, topping with the fresh raspberries at the last minute. Refrigerate for a few hours before serving, topping with the fresh raspberries at the last minute.
Barbecued apricots with honey and mascarpone recipe
 The heat of the barbecue and a drizzle of honey bring out the flavour of fresh apricots. Crunchy pistachios and cool mascarpone complete this simple fruity dessert. 6 just ripe or slightly unripe apricots, halved and stoned3 tsp honey, plus extra to drizzle3 rosemary sprigs ½ tsp ground cinnamon3 heaped tbsp mascarponehandful pistachios, chopped 6 just ripe or slightly unripe apricots, halved and stoned 3 tsp honey, plus extra to drizzle 3 rosemary sprigs ½ tsp ground cinnamon 3 heaped tbsp mascarpone handful pistachios, chopped Method Arrange the apricot halves, cut side up, on the lower half of a large piece of foil.Drizzle the honey over the apricots, then top with the rosemary sprigs and a sprinkling of cinnamon. Fold the top edge of the foil down, and then scrunch the edges together to make a neat packet.Place the foil packet on the barbecue and cook for 3 minutes on each side.Pile the mascarpone into a small bowl and top with half the pistachios. To serve, drizzle the hot apricots with plenty of honey and scatter over the remaining pistachios. Serve the mascarpone alongside. Arrange the apricot halves, cut side up, on the lower half of a large piece of foil. Arrange the apricot halves, cut side up, on the lower half of a large piece of foil. Drizzle the honey over the apricots, then top with the rosemary sprigs and a sprinkling of cinnamon. Fold the top edge of the foil down, and then scrunch the edges together to make a neat packet. Drizzle the honey over the apricots, then top with the rosemary sprigs and a sprinkling of cinnamon. Fold the top edge of the foil down, and then scrunch the edges together to make a neat packet. Place the foil packet on the barbecue and cook for 3 minutes on each side. Place the foil packet on the barbecue and cook for 3 minutes on each side. Pile the mascarpone into a small bowl and top with half the pistachios. Pile the mascarpone into a small bowl and top with half the pistachios. To serve, drizzle the hot apricots with plenty of honey and scatter over the remaining pistachios. Serve the mascarpone alongside. To serve, drizzle the hot apricots with plenty of honey and scatter over the remaining pistachios. Serve the mascarpone alongside. Recipe tips Don’t use perfectly ripe apricots for this dish – they’ll fall apart on the barbecue. It’s best to use fruit that is just about to ripen.
Bread and butter pudding recipe
Slightly stale bread is better than fresh, because it absorbs more of the custardy liquid and makes a light and fluffy bread and butter pudding. Some supermarket loaves are too soft and pappy, resulting in a gluey bread and butter pudding. Ideally, use an unsliced loaf and cut it yourself. If you don't have stale bread you can very lightly toast it, or place on a baking tray in a low oven for a few minutes to dry it out a little. Scalding point (in step 4) means just before boiling. You'll know it's ready when you see a little steam coming from the liquid and small bubbles form around the edge of the pan. Stir the milk and cream a few times as it heats and watch carefully. (If it does end up boiling, don’t worry, you can still use it, but it is more likely to overflow the pan if you aren’t taking care.) Never skip the standing period after the custard is first poured over the bread as this gives a chance for the liquid to soak through all the layers, giving a more soft and pillowy result. Make sure to use the butter at room temperature so it is easy to spread on the bread slices. If it’s too firm, it can tear the bread. If you are short of time, put on a microwave plate and soften in the microwave on HIGH for around 10 seconds – any longer and it could melt. If you don’t have sultanas, use any other dried fruit. Raisins work well, as does mixed dried fruit which often has the addition of candied peel for extra tang. If using larger fruit, such as dried apricots or prunes, cut into small pieces before adding to the pudding. Keep most of the fruit below the bread slices so it doesn’t burn. No granulated sugar? No problem – any sugar will work for this recipe. Caster sugar is a good alternative, and golden caster is great. You can also use light brown sugar or demerara for a subtle caramel flavour. Ground mixed spice can be swapped for the cinnamon, or you can use 1 tsp vanilla extract instead. A little spice will stop the pudding tasting too eggy, so don’t omit it. White bread works better than wholemeal or seeded bread, which gives a quite different flavour. But you can use brioche or other enriched doughs. Stale croissants or pain au chocolate don’t need to be wasted as they make a great alternative to sliced bread – and you could always add a handful of chocolate chips instead of the dried fruit too. Leftover bread and butter pudding can be covered and will keep well in the fridge for a couple of days. Take out of the fridge 30 minutes before serving if eating cold as it will become quite firm when chilled, or warm portions in the microwave on HIGH for about a minute. How to make ahead Bread and butter pudding is best served freshly cooked but if you want to make ahead, you can prepare the pudding and leave it to soak in the fridge for up to 24 hours before baking. Allow to stand at room temperature for 30–60 minutes before baking. (Freezing isn’t recommended.)
Cranachan recipe
 It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky! knob of butter100g/3½oz light muscovado sugar100g/3½oz jumbo oats250g/9oz mascarpone 300ml/½ pint double cream75ml/2½fl oz whisky450g/1lb raspberries knob of butter 100g/3½oz light muscovado sugar 100g/3½oz jumbo oats 250g/9oz mascarpone 300ml/½ pint double cream 75ml/2½fl oz whisky 450g/1lb raspberries Method Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.Spoon into glasses and top with the remaining raspberries and crunchy oats. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole. Spoon into glasses and top with the remaining raspberries and crunchy oats. Spoon into glasses and top with the remaining raspberries and crunchy oats.
Intense chocolate pots recipe
 If you're craving dessert but trying to cut back on calories, this is a low-sugar treat. The vanilla increases the sense of sweetness, as would other flavourings such as finely grated orange zest or a pinch of ground cinnamon. This rich dish can also be chilled in smaller containers such as egg cups or as squares in a large ice-cube tray. Be careful to adjust your meals on a diet day to ensure your calories do not exceed 1200–1500. Each serving provides 253 kcal, 1.5g protein, 12.5g carbohydrates (of which 12.5g sugars), 22g fat (of which 13.5g saturates), 0.5g fibre and trace salt. 80g/3oz dark chocolate (80% cocoa solids), cut into small pieces 120ml/4fl oz double cream 2 drops vanilla extract 80g/3oz dark chocolate (80% cocoa solids), cut into small pieces 120ml/4fl oz double cream 2 drops vanilla extract Method Divide the chocolate and cream between four ramekins. Microwave on a medium heat for 20 seconds. Stir the mixture with a fork until combined. If there are still lumps of chocolate after stirring, microwave for another 5–10 seconds.Stir in the vanilla, cover with cling film and place in the fridge for 1 hour, or until set. Divide the chocolate and cream between four ramekins. Microwave on a medium heat for 20 seconds. Stir the mixture with a fork until combined. If there are still lumps of chocolate after stirring, microwave for another 5–10 seconds. Divide the chocolate and cream between four ramekins. Microwave on a medium heat for 20 seconds. Stir the mixture with a fork until combined. If there are still lumps of chocolate after stirring, microwave for another 5–10 seconds. Stir in the vanilla, cover with cling film and place in the fridge for 1 hour, or until set. Stir in the vanilla, cover with cling film and place in the fridge for 1 hour, or until set.