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Chocolate matzo bark recipe
 This easy chocolate matzo bark is a delicious treat that is fun to make and decorate with the kids. Make this recipe vegan or parve (non-dairy) by choosing the chocolate accordingly. 2 matzo crackers, broken into shards180g/6⅓oz dark chocolate, broken into pieces 20g/¾oz shelled pistachios, roughly chopped20g/¾oz dried sour cherries or cranberries15g/½oz pumpkin seeds1 tbsp desiccated coconutflaky sea salt (optional) 2 matzo crackers, broken into shards 180g/6⅓oz dark chocolate, broken into pieces 20g/¾oz shelled pistachios, roughly chopped 20g/¾oz dried sour cherries or cranberries 15g/½oz pumpkin seeds 1 tbsp desiccated coconut flaky sea salt (optional) Method Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece.Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using.Leave to set at room temperature. Break into shards and store in an airtight container. Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece. Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece. Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using. Leave to set at room temperature. Break into shards and store in an airtight container. Leave to set at room temperature. Break into shards and store in an airtight container. Recipe tips If making this for Passover, make sure your matzo crackers are suitable. The bark will keep for up to a week in an airtight container.
Sweet potato chaat recipe
 A simple sweet potato recipe that is decadent enough to serve at an Eid celebration feast. Each serving provides 522 kcal, 7.8g protein, 102g carbohydrate (of which 35g sugars), 6.5g fat (of which 1.3g saturates), 12g fibre and 0.9g salt. 4 large sweet potatoes, scrubbed and cut into wedgesolive oil, for drizzling½ red onion, thinly sliced1 tomato, finely chopped2 tbsp tamarind chutney ½ lemon, juice only1 tsp chaat masala 1 tbsp honey or maple syrup1 tsp chilli flakeshandful roasted salted peanuts, roughly choppedhandful chopped fresh coriander, roughly choppedsalt, to taste 4 large sweet potatoes, scrubbed and cut into wedges olive oil, for drizzling ½ red onion, thinly sliced 1 tomato, finely chopped 2 tbsp tamarind chutney ½ lemon, juice only 1 tsp chaat masala 1 tbsp honey or maple syrup 1 tsp chilli flakes handful roasted salted peanuts, roughly chopped handful chopped fresh coriander, roughly chopped salt, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges.Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges. Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately.
Butter paneer curry recipe
Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet.Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened.Turn off the heat and gently stir in the butter. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet. Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened. Turn off the heat and gently stir in the butter. Turn off the heat and gently stir in the butter.
Black badger brownies recipe
 These gluten-free brownies using traditional British carlin peas are so rich and delicious, they’ll never guess the secret ingredient! handful raisins1 tbsp dark rum200g/7oz dark chocolate (minimum 70% cocoa solids)125g/4½oz unsalted butter400g tin carlin peas, drained and rinsed3 free-range eggs (preferably organic)150g/5oz soft brown sugar1½ tsp cocoa powder handful raisins 1 tbsp dark rum 200g/7oz dark chocolate (minimum 70% cocoa solids) 125g/4½oz unsalted butter 400g tin carlin peas, drained and rinsed 3 free-range eggs (preferably organic) 150g/5oz soft brown sugar 1½ tsp cocoa powder Method Soak the raisins in the rum for 3 hours, or preferably overnight.Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper.Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly.Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combinedPour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Soak the raisins in the rum for 3 hours, or preferably overnight. Soak the raisins in the rum for 3 hours, or preferably overnight. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper. Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly. Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly. Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined Pour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Pour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Recipe tips Carlin peas have many names – black badger, grey or maple peas. You can use dried peas if you like, just soak them overnight and boil them for 1 hour until tender before using as per the recipe. You can also substitute black beans if you can't find carlin peas.
Pumpkin spice loaf cake recipe
 This pumpkin spice loaf cake is the perfect autumnal bake. Brimming with warming spices like cinnamon, ginger and nutmeg it has all the best elements of a pumpkin spiced latte. 200g/7oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar 100g/3½oz soft light brown sugar 3 free-range eggs200g/7oz self-raising flour 1 lemon, zest only1 tsp baking powder2 tsp ground cinnamon 2 tsp ground gingerpinch grated nutmeg 100g/3½oz tinned pumpkin purée2 tbsp demerara sugar 100g/3½oz pecans, roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 3 free-range eggs 200g/7oz self-raising flour 1 lemon, zest only 1 tsp baking powder 2 tsp ground cinnamon 2 tsp ground ginger pinch grated nutmeg 100g/3½oz tinned pumpkin purée 2 tbsp demerara sugar 100g/3½oz pecans, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans.Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Leave to cool completely in the tin before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Leave to cool completely in the tin before serving. Leave to cool completely in the tin before serving.
Roast butternut squash with cranberry and feta recipe
 A delicious vegetarian starter or side for Christmas. All the elements – the date and cranberry relish, and the roasted squash – can be made ahead of time. 1 butternut squash, peeled and sliced10 shallots, peeled and halved5 rosemary sprigsrapeseed oilsalt and freshly ground black pepper 1 butternut squash, peeled and sliced 10 shallots, peeled and halved 5 rosemary sprigs rapeseed oil salt and freshly ground black pepper 1 red onion, thinly sliced1 bay leaf1 cinnamon stick60g/2¼oz dates, roughly chopped 100g/3½oz fresh cranberries80g/2¾oz soft brown sugar1 lemon, juice and zest 1 red onion, thinly sliced 1 bay leaf 1 cinnamon stick 60g/2¼oz dates, roughly chopped 100g/3½oz fresh cranberries 80g/2¾oz soft brown sugar 1 lemon, juice and zest 80g/2¾oz feta cheese, crumbledfreshly chopped parsley, to garnish 80g/2¾oz feta cheese, crumbled freshly chopped parsley, to garnish Method For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through.In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes.When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley. For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through. In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes. In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes. When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley. When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley.
Sweet potato soup recipe
 Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt. 1 tbsp olive oil1 onion, roughly chopped2 large carrots, peeled and roughly chopped4cm/1½ inches fresh root ginger, finely chopped1 garlic clove, crushed½ tsp dried red chilli flakes700g/1lb 10oz sweet potatoes, peeled and cubed1.2 litres/2 pints vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped 2 large carrots, peeled and roughly chopped 4cm/1½ inches fresh root ginger, finely chopped 1 garlic clove, crushed ½ tsp dried red chilli flakes 700g/1lb 10oz sweet potatoes, peeled and cubed 1.2 litres/2 pints vegetable stock salt and freshly ground black pepper Method Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Recipe tips Freeze the soup in individual portions for up to three months. Defrost completely before heating through in a saucepan or in the microwave. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup.
Honey roasted carrots recipe
 A great side dish to any roast, or with Christmas dinner, these thyme-speckled honey roasted carrots are cooked to enhance their natural sweetness. 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots2 tbsp olive oil3 tbsp clear honey1 tbsp fresh lemon juice3–4 sprigs fresh thymesalt and freshly ground black pepper 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots 2 tbsp olive oil 3 tbsp clear honey 1 tbsp fresh lemon juice 3–4 sprigs fresh thyme salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together.Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together. Whisk the honey and lemon juice together. Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Recipe tips You can also use large carrots to make this dish, simply peel and cut into thick batons before roasting. Any leftover carrots can either be saved in the fridge and reheated for another meal, or used cold in a salad for lunches. The same technique works for parsnips too. You can roast both together if you like, just make sure all the vegetables are a similar size and that the roasting tin isn't crowded. To make this recipe vegan, use maple syrup instead of honey.