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Baked plum tart recipe
 Delicious cinnamon-baked plums atop a cobbler-style base. 100g/3½oz butter, cut into pieces, plus extra for greasing300g/10½oz self-raising flour, sifted50g/1¾oz caster sugar1 orange, zest and 2 tsp juice150ml/¼ pint of milk 100g/3½oz butter, cut into pieces, plus extra for greasing 300g/10½oz self-raising flour, sifted 50g/1¾oz caster sugar 1 orange, zest and 2 tsp juice 150ml/¼ pint of milk 700g/1lb 9oz plums, stoned and halved50g/1¾oz butter50g/1¾oz demerara sugar2 tsp ground cinnamon 700g/1lb 9oz plums, stoned and halved 50g/1¾oz butter 50g/1¾oz demerara sugar 2 tsp ground cinnamon Method Preheat the oven to 180C/350F/Gas 4. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Tip the mixture into the prepared tin and smooth the surface. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Tip the mixture into the prepared tin and smooth the surface. Tip the mixture into the prepared tin and smooth the surface. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy.
Strawberry and plum compôte recipe
 350g/¾lb plums, cut in half, stones left in 350g/¾lb ripe strawberries, hulls removed2 tbsp caster sugar1 tbsp water (optional)1 vanilla pod (or dash vanilla extract)1 star anise 350g/¾lb plums, cut in half, stones left in 350g/¾lb ripe strawberries, hulls removed 2 tbsp caster sugar 1 tbsp water (optional) 1 vanilla pod (or dash vanilla extract) 1 star anise Method Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes.Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones.When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes. Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes. Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones. Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones. When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks).
Black Forest mug pudding recipe
 This pudding is quick and simple to rustle up, but tastes deliciously indulgent. You can use any red or purple jam, with or without 'bits' in it, for a tasty treat. 2 tbsp jam (any will do), plus extra for serving2 tbsp chocolate spread, plus extra for serving3 tbsp oil 3 tbsp milk 1 free-range egg2 tbsp honey or golden syrup4 tbsp self-raising flour 2 tbsp jam (any will do), plus extra for serving 2 tbsp chocolate spread, plus extra for serving 3 tbsp oil 3 tbsp milk 1 free-range egg 2 tbsp honey or golden syrup 4 tbsp self-raising flour Method Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter.Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward.Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted.Remove, and allow to stand for a minute or two before tucking in as it will be hot. Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter. Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward. Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward. Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted. Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted. Remove, and allow to stand for a minute or two before tucking in as it will be hot. Remove, and allow to stand for a minute or two before tucking in as it will be hot. Recipe tips This pudding doesn’t keep well, so it’s best to eat it soon after making it.
Boiled fruit cake recipe
 This sticky cake is easy to make, deliciously textured and will keep well if stored in an airtight container. 120g/4¼oz margarine, plus extra to grease300g/10½oz mixed fruit, raisins, sultanas, chopped nuts and walnuts120g/4¼oz sugar½ tsp bicarbonate of soda6 tbsp brandy80g/2¾oz plain flour80g/2¾oz self-raising flour1 large free-range eggs, beaten½ tsp baking powder½ tsp mixed spice100g/3½oz glacé cherries, chopped 120g/4¼oz margarine, plus extra to grease 300g/10½oz mixed fruit, raisins, sultanas, chopped nuts and walnuts 120g/4¼oz sugar ½ tsp bicarbonate of soda 6 tbsp brandy 80g/2¾oz plain flour 80g/2¾oz self-raising flour 1 large free-range eggs, beaten ½ tsp baking powder ½ tsp mixed spice 100g/3½oz glacé cherries, chopped Method Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin.Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool.When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin. Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin. Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool. Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool. When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. Recipe tips If you are making this as a dairy-free recipe, check the margarine before using. Some brands will not be dairy free, but many are. This recipe can easily be doubled if you want to make one cake for now and one for later.
Mulled wine with sloe gin recipe
 FInd out how to make mulled wine for the festive season, brimming with Christmassy spice and perfect for parties.This recipe is spiked with an extra fruity hit of sloe gin. 1 bottle red wine60g/2oz demerara sugar1 cinnamon stickgrated nutmeg1 orange, halved1 dried bay leaf60ml/2fl oz sloe or damson gin (optional) 1 bottle red wine 60g/2oz demerara sugar 1 cinnamon stick grated nutmeg 1 orange, halved 1 dried bay leaf 60ml/2fl oz sloe or damson gin (optional) Method Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.Off the heat, stir in the sloe or damson gin if you are using it.Strain into heatproof glasses and serve at once. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. Off the heat, stir in the sloe or damson gin if you are using it. Off the heat, stir in the sloe or damson gin if you are using it. Strain into heatproof glasses and serve at once. Strain into heatproof glasses and serve at once.
Cranberry, brandy and orange mincemeat recipe
 Take your mince pies to another level with Matt Tebbutt’s delicious and easy, homemade Christmas mincemeat recipe. 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped30g/1oz toffee dates, stones removed, finely chopped¼ freshly grated nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 pinch ground cloves 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice 100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped 30g/1oz toffee dates, stones removed, finely chopped ¼ freshly grated nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 pinch ground cloves Method Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Recipe tips To sterilise your jars, wash them in hot soapy water and put the lids in a bowl of boiling water Place upside down on a baking tray and heat the oven to 160C/140C Fan/Gas 3. Place in the oven for 10 minutes, then turn the oven off.
Sloe gin fizz recipe
 With the addition of American cream soda, this sloe gin cocktail is very sweet and drinkable. By Wayne Collins Shopping list Ingredients ice, as needed50ml/1¾fl oz sloe ginsqueeze lemon juice 1 tsp sugar syrup (also sold as gomme syrup)cream soda, to top up ice, as needed 50ml/1¾fl oz sloe gin squeeze lemon juice 1 tsp sugar syrup (also sold as gomme syrup) cream soda, to top up To garnish 1 blackberry1 sprig fresh mint 1 blackberry 1 sprig fresh mint Method Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Garnish with a blackberry and a sprig of mint. Serve. Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Garnish with a blackberry and a sprig of mint. Serve. Garnish with a blackberry and a sprig of mint. Serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) Dirty martini. By Sophie Dahl gin cocktail recipes (15) Singapore sling. By Jack Wakelin gin cocktail recipes (15) Puff pastry mince pies By Sarah Cook sloe gin recipes (7) Sloe gin and blackberry jelly. By Valentine Warner sloe gin recipes (7) Ramos gin fizz (New Orleans fizz) By Wayne Collins gin cocktail recipes (15) Mulled wine with sloe gin. By Helen McGinn sloe gin recipes (7)
Asparagus, mustard and herb salad recipe
Asparagus, mustard and herb salad with a radish dressing A healthy, zingy starter. Dress simply boiled asparagus with fresh herbs, radish strips, lemon juice and mustard. 340g/12oz bunch thin asparagussea salt iced water1 tsp Dijon mustard1 tbsp lemon juice3 tbsp olive oil6 radishes, cut into 3mm batons1 tsp chopped fresh tarragon1 tsp chopped fresh chervil1 tsp chopped fresh parsley1 tsp chopped chivesfreshly ground black pepper 340g/12oz bunch thin asparagus sea salt iced water 1 tsp Dijon mustard 1 tbsp lemon juice 3 tbsp olive oil 6 radishes, cut into 3mm batons 1 tsp chopped fresh tarragon 1 tsp chopped fresh chervil 1 tsp chopped fresh parsley 1 tsp chopped chives freshly ground black pepper Method Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces.Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper.Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces. Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper. Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing.
White radish salad (Sangchae) recipe
 If you can get hold of mouli and the fabulous Korean ingredients for this recipe, you won’t be disappointed with this stunning salad. 400g/14oz mouli (also known as white radish or daikon)¼ white onionflaked sea salt 1 tsp anchovy sauce½ tsp sesame oil½ tsp apple vinegar¼ tsp fermented shrimps1 tsp sugar1½ heaped tsp gochugaru (Korean red chilli powder) 2 spring onions½ tsp black sesame seeds (optional) 400g/14oz mouli (also known as white radish or daikon) ¼ white onion flaked sea salt 1 tsp anchovy sauce ½ tsp sesame oil ½ tsp apple vinegar ¼ tsp fermented shrimps 1 tsp sugar 1½ heaped tsp gochugaru (Korean red chilli powder) 2 spring onions ½ tsp black sesame seeds (optional) Method Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve.
Grilled hispi cabbage with dried miso and ponzu recipe
 Beautifully charred cabbage quarters are served with umami-rich miso powder, a tangy ponzu sauce and more. 60g/2¼oz brown miso paste 60g/2¼oz brown miso paste 100ml/3½fl oz Japanese rice vinegar50ml/2fl oz Japanese dark soy sauce15ml fresh lemon juice 100ml/3½fl oz Japanese rice vinegar 50ml/2fl oz Japanese dark soy sauce 15ml fresh lemon juice 100g/3½oz salted butter 100g/3½oz salted butter 1 hispi cabbage, cut into quarterssea salt and freshly ground black pepper 1 hispi cabbage, cut into quarters sea salt and freshly ground black pepper truffle oil1 tbsp chopped fresh chives truffle oil 1 tbsp chopped fresh chives Method To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator.Transfer the dried miso to a spice grinder and blend until a powder has been achieved. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve.To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain.To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred.Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate.To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator. To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator. Transfer the dried miso to a spice grinder and blend until a powder has been achieved. Transfer the dried miso to a spice grinder and blend until a powder has been achieved. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve. To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain. To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain. To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred. To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred. Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate. Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate. To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives.