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Sunshine baked oats recipe
 These baked oats taste like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast! This is a quick and simple way to get some fruit into the family and it’s made entirely from storecupboard ingredients. You can use fruit in juice or in syrup for this recipe; the former will have a stronger citrus flavour, the latter will be sweeter. 300g tin mandarins in juice432g tin pineapple chunks in juice70g/2½oz mixed dried fruit or sultanas120g/4¼oz porridge oatspinch of ground cinnamon (optional) 300g tin mandarins in juice 432g tin pineapple chunks in juice 70g/2½oz mixed dried fruit or sultanas 120g/4¼oz porridge oats pinch of ground cinnamon (optional) yoghurt or milk yoghurt or milk Method Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre.Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference.Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using.Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using. Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using. Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Recipe tips To make this vegan, serve with plant milk or vegan yoghurt.
Camembert and roasted garlic recipe
 If you have a hot date or an important business meeting later on, this dish is best avoided. If, however, your calendar is free for the rest of the day, then camembert and roasted garlic is a most pleasurable snack. Serve with chutney or relish and a glass of red wine. 2 bulbs garlic, unpeeled with the tops sliced off40g/1½oz butter80ml/3fl oz extra-virgin olive oilsalt and freshly ground black pepper1 squidge of honey2 fresh rosemary sprigs3 bay leaves200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature1 baguette, ripped into 10cm/4in pieces and sliced horizontally 2 bulbs garlic, unpeeled with the tops sliced off 40g/1½oz butter 80ml/3fl oz extra-virgin olive oil salt and freshly ground black pepper 1 squidge of honey 2 fresh rosemary sprigs 3 bay leaves 200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature 1 baguette, ripped into 10cm/4in pieces and sliced horizontally Method Preheat the oven to 200C/400F/Gas 6.Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too.Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven. Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven. Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.
Fresh mint sauce recipe
 Use runny honey or golden syrup in this fresh mint sauce, perfect with roast lamb. By Mary Berry From Mary Berry Cooks Shopping list Ingredients 1 small bunch fresh mint2 tbsp clear honey or golden syrup2 tbsp white wine vinegar or cider vinegar 1 small bunch fresh mint 2 tbsp clear honey or golden syrup 2 tbsp white wine vinegar or cider vinegar Method Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Related recipes Red pepper, cheese and chive tartlets. By Mary Berry Mary Berry's Easter recipes (40) Real mint sauce. By James Martin mint sauce recipes (3) Muhammara (roasted red pepper dip) By The Ayoubi Family mint recipes (744) Indian salad. By Asma Khan mint recipes (744) Za’atar chicken with chickpeas and garlic yoghurt. By Nigel Slater mint recipes (744) Mint sauce mint sauce recipes (3) This recipe is from... Mary Berry Cooks. 3. Sunday Lunch on BBC Two Recipes from this episode Mary Berry's Yorkshire puddings Chilled fresh fruit salad Plum and marzipan tarte tatin Fennel and potato gratinRoasted lamb shoulder with rosemary and paprika rub Three fish pie Mary Berry's Yorkshire puddings Chilled fresh fruit salad Plum and marzipan tarte tatin Fennel and potato gratin Roasted lamb shoulder with rosemary and paprika rub Three fish pie
Chunky mushroom soup recipe
 Try this rustic, chunky soup full of earthy mushroom flavours and a few extra vegetables for good measure. 25g/1oz butter1 large onion, finely chopped1 green pepper, finely chopped1 medium leek, finely chopped1–2 garlic cloves, crushed300g/10½oz button or chestnut mushrooms, grated or finely chopped2 tbsp plain flour450ml/16fl oz vegetable stock450ml/16fl oz milk1 tbsp finely chopped parsleysalt and freshly ground black peppercrusty bread, to serve 25g/1oz butter 1 large onion, finely chopped 1 green pepper, finely chopped 1 medium leek, finely chopped 1–2 garlic cloves, crushed 300g/10½oz button or chestnut mushrooms, grated or finely chopped 2 tbsp plain flour 450ml/16fl oz vegetable stock 450ml/16fl oz milk 1 tbsp finely chopped parsley salt and freshly ground black pepper crusty bread, to serve Method Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.Ladle the soup into bowls and serve with crusty bread. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and serve with crusty bread. Ladle the soup into bowls and serve with crusty bread. Recipe tips If you want a smoother texture, cool the soup slightly and then liquidise in a blender after Step 3
How to make perfect scrambled eggs recipe
 Learn how to make the best scrambled eggs in minutes with our easy to follow video guide. Breakfast just got better! 2 free-range eggs2 tsp buttersalt and freshly ground black pepper 2 free-range eggs 2 tsp butter salt and freshly ground black pepper Method Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined.Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. Recipe tips If you prefer a creamier taste to your scrambled eggs add a splash of cream or whole milk when you remove the pan from the heat and stir to combine.
Porridge with berries recipe
 The perfect winter breakfast, this creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. With a GI of 51 this meal is high protein, low GI. 80g/2¾oz whole rolled porridge oats200ml/7fl oz semi-skimmed milk150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed15g/½ozoz flaked almonds, toasted150g/5½oz fat-free natural fromage frais 80g/2¾oz whole rolled porridge oats 200ml/7fl oz semi-skimmed milk 150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed 15g/½ozoz flaked almonds, toasted 150g/5½oz fat-free natural fromage frais Method Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Recipe tips It's important to use whole rolled porridge oats, rather than instant oats, because they take much longer to digest.
Green smoothie recipe
 This nutritious green smoothie contains plenty of nutrients, plus fibre and protein, to give you the best start for the day. 65g/2¼oz cooked kale or frozen spinach leaves1 tbsp almond butter160ml/5½fl oz semi-skimmed milk½ small banana1 kiwi fruit, peeled 85g/3oz tinned pineapple chunks½ medium apple, peeled and coredsmall bunch fresh mint leaves½ lime, juice only 65g/2¼oz cooked kale or frozen spinach leaves 1 tbsp almond butter 160ml/5½fl oz semi-skimmed milk ½ small banana 1 kiwi fruit, peeled 85g/3oz tinned pineapple chunks ½ medium apple, peeled and cored small bunch fresh mint leaves ½ lime, juice only Method In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth.
Tuscan beans on sourdough toast recipe
 Beans on toast gets a facelift with this easy-to-make and healthy recipe. Each serving provides 478 kcal, 17g protein, 60g carbohydrates (of which 11.5g sugars), 16.5g fat (of which 2g saturates), 12.5g fibre and 0.8g salt. 2 tbsp olive oil, plus 2 tsp for drizzling1 red onion, roughly chopped1 garlic clove, crushed227g tin chopped tomatoes 400g tin haricot beans, drained and rinsed1 sprig fresh rosemary2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread¼ garlic clovesalt and freshly ground black pepper 2 tbsp olive oil, plus 2 tsp for drizzling 1 red onion, roughly chopped 1 garlic clove, crushed 227g tin chopped tomatoes 400g tin haricot beans, drained and rinsed 1 sprig fresh rosemary 2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread ¼ garlic clove salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough.
Homemade beans on toast recipe
 Making your own beans on toast is so easy and you can control how much salt and sugar you add. Mix up the spices and type of bean to your taste. ½ onion, finely chopped½ clove garlic, sliced1 tbsp extra virgin olive oil1 tomato, chopped1 x 400g tin pinto beans, drained and rinsed½ tsp smoked paprikasea salt and freshly ground black pepper1 slice sourdough, toasted ½ onion, finely chopped ½ clove garlic, sliced 1 tbsp extra virgin olive oil 1 tomato, chopped 1 x 400g tin pinto beans, drained and rinsed ½ tsp smoked paprika sea salt and freshly ground black pepper 1 slice sourdough, toasted Method Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Pour the beans on top of the toast and eat straight away. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Pour the beans on top of the toast and eat straight away. Pour the beans on top of the toast and eat straight away.
Silken tofu smoothie bowl recipe
 Silken tofu makes for the perfect high-protein smoothie bowl to start the day. You will hardly taste the tofu, but it brings lots of protein and creamy texture to the party. In this recipe I’ve used frozen mixed berries, but any frozen fruit of your choice would work. This would change the nutritional content slightly though. Each serving provides 223 kcal, 14.6g protein, 15.7g carbohydrate (of which 14g sugars), 8.6g fat (of which 0.9g saturates), 6.5g fibre and 0.02g salt. 300g/10½oz silken tofu 300g/10½oz frozen mixed berries (plus extra to serve, if desired)1 frozen banana (about 80g/2⅓oz)10g/⅓oz chia seeds, to serve 300g/10½oz silken tofu 300g/10½oz frozen mixed berries (plus extra to serve, if desired) 1 frozen banana (about 80g/2⅓oz) 10g/⅓oz chia seeds, to serve Method Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice.Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice. Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice. Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Recipe tips If you're not a fan of chia seeds, no worries, you can simply skip them as a topping. It won't affect the recipe, but it will reduce the protein content slightly.
Banana smoothie recipe
 This energy-boosting banana smoothie has a hint of cinnamon and can easily be made vegan by using dairy-free milk. Each serving provides 335 kcal, 12g protein, 52g carbohydrates (of which 49g sugars), 8g fat (of which 5g saturates), 6g fibre and 0.3g salt. 1 banana, peeled, sliced and frozen250ml/9fl oz milk or dairy-free alternative, such as oat milk, chilled½ tsp ground cinnamon 4 soft, dried apricots2 tsp fresh lime juice1 tsp coconut oil, at room temperature (optional) 1 banana, peeled, sliced and frozen 250ml/9fl oz milk or dairy-free alternative, such as oat milk, chilled ½ tsp ground cinnamon 4 soft, dried apricots 2 tsp fresh lime juice 1 tsp coconut oil, at room temperature (optional) Method Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy.Pour into a chilled glass and serve. Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy. Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy. Pour into a chilled glass and serve. Pour into a chilled glass and serve. Recipe tips Frozen bananas chill the smoothie and help to make it extra thick and creamy. If you have a surplus of ripe bananas, or you make a lot of smoothies, keep a sealed bag of peeled and sliced bananas in the freezer ready to use. Adding ice will dilute the flavour of the smoothie. Instead, use chilled ingredients and pop your glass in the freezer for 30 minutes before serving.