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Pineapple tarte tatin with coconut rum ice cream recipe
 This simple tarte tatin is given a boozy twist with the addition of coconut rum ice cream! 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream 3 tbsp white rum 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream 3 tbsp white rum 60g/2¼oz unsalted butter 60g/2¼oz caster sugar 1 star anise few twists black pepper ½ vanilla pod, seeds removed1 fresh pineapple, trimmed, skin removed and cut into rings 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness 60g/2¼oz unsalted butter 60g/2¼oz caster sugar 1 star anise few twists black pepper ½ vanilla pod, seeds removed 1 fresh pineapple, trimmed, skin removed and cut into rings 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness Method To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7.Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top.
Fig and pistachio energy boosters recipe
 These easy no-bake energy boosters are a nutritional powerhouse, full of vitamins and minerals, including good fats and fibre – perfect for feeling fuller for longer. 200g/7oz dates, stones removed140g/5oz soft dried figs50g/1¾oz chia seeds 50g/1¾oz cocoa powder40g/1½oz dark chocolate (minimum 70℅ cocoa solids) 200g/7oz dates, stones removed 140g/5oz soft dried figs 50g/1¾oz chia seeds 50g/1¾oz cocoa powder 40g/1½oz dark chocolate (minimum 70℅ cocoa solids) 50g/1¾oz pistachios, shelled and blitzed in a food processor leaving some texture 50g/1¾oz pistachios, shelled and blitzed in a food processor leaving some texture Method Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer.Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer. Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer. Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Recipe tips Make in bulk and store in the fridge for up to two weeks. And limit your serving to two – they are very nutrious and delicious but at approximately 60 calories per ball you shouldn't go nuts on the… nuts!
Spicy sausage pasta recipe
 When dinner can be this easy and delicious you wonder why eat anything else? This sausage pasta recipe by Gino D'Acampo is your new midweek go-to. 400g/14¼oz fresh tagliatelle8 tbsp Italian olive oil1 medium onion, finely sliced4 Italian sausages, chopped2 handfuls chestnut mushrooms, sliced1 medium red chilli1 handful pine nuts100g/3½oz pecorino cheese, freshly gratedsalt and freshly ground black pepper to taste 400g/14¼oz fresh tagliatelle 8 tbsp Italian olive oil 1 medium onion, finely sliced 4 Italian sausages, chopped 2 handfuls chestnut mushrooms, sliced 1 medium red chilli 1 handful pine nuts 100g/3½oz pecorino cheese, freshly grated salt and freshly ground black pepper to taste Method Cook the pasta in salted boiling water until al dente.In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. Cook the pasta in salted boiling water until al dente. Cook the pasta in salted boiling water until al dente. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top.
Spring lamb stew recipe
 For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen. 1 tbsp olive oil1kg/2lb 4oz lamb neck, cut into pieces2 garlic cloves, crushed to a paste1 onion, finely chopped1 bay leaf2 sprigs of thyme4 carrots, cut into chunks100g/3½oz fresh or frozen peas100g/3½oz green beans salt and pepper 1 tbsp olive oil 1kg/2lb 4oz lamb neck, cut into pieces 2 garlic cloves, crushed to a paste 1 onion, finely chopped 1 bay leaf 2 sprigs of thyme 4 carrots, cut into chunks 100g/3½oz fresh or frozen peas 100g/3½oz green beans salt and pepper Method Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.Season with salt and freshly ground black pepper to taste, and serve straightaway. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper to taste, and serve straightaway. Season with salt and freshly ground black pepper to taste, and serve straightaway. Recipe tips For an English twist, serve the stew with some mint sauce.
Colcannon recipe
 Look for floury potatoes - otherwise known as baking potatoes - as they have a lower moisture content and are perfect for the mash in this classic colcannon dish. 500g/1lb2oz floury potatoes, boiled until tender250g/9oz cabbage, shredded and lightly steamed2 tbsp cream (optional)salt and black pepper1 large or 2 small onions, sliced thinly a little bacon fat, beef dripping or other oil, for frying 500g/1lb2oz floury potatoes, boiled until tender 250g/9oz cabbage, shredded and lightly steamed 2 tbsp cream (optional) salt and black pepper 1 large or 2 small onions, sliced thinly a little bacon fat, beef dripping or other oil, for frying Method Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.
Green beans with ham and cheese recipe
 1 good handful green beans, trimmed4 or so slices of prosciutto, cut into strips3-4 thick slices taleggio cheesea good glug fruity olive oilfreshly ground black peppersourdough bread, to serve 1 good handful green beans, trimmed 4 or so slices of prosciutto, cut into strips 3-4 thick slices taleggio cheese a good glug fruity olive oil freshly ground black pepper sourdough bread, to serve Method Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio.
Jerusalem artichokes with saffron honey dressing recipe
 Jerusalem artichokes have a wonderfully nutty flavour and are perfectly paired with this sweet honey sauce and creamy burrata. 3 tbsp olive oil ½ tsp runny honey pinch saffron 2 tbsp moscatel vinegar1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil ½ tsp runny honey pinch saffron 2 tbsp moscatel vinegar 1 lemon, juice only salt and freshly ground black pepper 2 tbsp olive oil8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces1 garlic clove, crushed50g/1¾oz walnuts, toasted and chopped2 tbsp fresh flatleaf parsley, chopped1 whole burrata, drained freshly ground black pepper 2 tbsp olive oil 8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces 1 garlic clove, crushed 50g/1¾oz walnuts, toasted and chopped 2 tbsp fresh flatleaf parsley, chopped 1 whole burrata, drained freshly ground black pepper Method To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately.
Blackcurrant jam recipe
 This easy blackcurrant jam recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned onto porridge in the morning. You’ll need a sugar thermometer for this recipe. 300g/10½oz fresh blackcurrants300g/10½oz granulated or caster sugar1 small lemon, juice only 300g/10½oz fresh blackcurrants 300g/10½oz granulated or caster sugar 1 small lemon, juice only Method Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately.
Ginger fizz recipe
 Cocktails don't need to be sickly sweet or wildly strong. This cranberry, apple and ginger combination is exceptionally Christmassy. 200g/7oz ice 400g/14oz frozen cranberries, plus extra for decoration2-4 knobs of preserved stem ginger (depending on how gingery you like it)3 tbsp syrup from the stem ginger jar500ml/18fl oz cider 200g/7oz ice 400g/14oz frozen cranberries, plus extra for decoration 2-4 knobs of preserved stem ginger (depending on how gingery you like it) 3 tbsp syrup from the stem ginger jar 500ml/18fl oz cider Method Blend all ingredients except for the cider in a blender.Pour in the cider and blend again.Serve in a jug with a few extra frozen cranberries for decoration. Blend all ingredients except for the cider in a blender. Blend all ingredients except for the cider in a blender. Pour in the cider and blend again. Pour in the cider and blend again. Serve in a jug with a few extra frozen cranberries for decoration. Serve in a jug with a few extra frozen cranberries for decoration.
Purple rain recipe
 A straight up retro party drink. Scale up this recipe according to the number of guests you have. 2 handfuls ice30ml/1fl oz gin30ml/1fl oz vodka 15ml/1 tbsp grenadine15ml/1 tbsp blue curaçao 15ml/1 tbsp freshly squeezed lime juice 15ml/1 tbsp freshly squeezed lemon juice soda waterlemon slices, to garnish (optional) 2 handfuls ice 30ml/1fl oz gin 30ml/1fl oz vodka 15ml/1 tbsp grenadine 15ml/1 tbsp blue curaçao 15ml/1 tbsp freshly squeezed lime juice 15ml/1 tbsp freshly squeezed lemon juice soda water lemon slices, to garnish (optional) Method Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds.Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds. Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using.
Christmas pudding vodka recipe
 Keep this delicious aperitif in the freezer for a refreshing - and surprising - Christmas drink. 300g/10½oz mixed dried fruit (sultanas, currants, raisins)75g/3oz caster sugar2 cinnamon sticks2 tsp ground mixed spice6 cloves½ whole nutmeg, finely grated1 orange, zest only, finely grated 1 unwaxed lemon, zest only, finely grated750ml/1 pint 5fl oz bottle good quality vodka 300g/10½oz mixed dried fruit (sultanas, currants, raisins) 75g/3oz caster sugar 2 cinnamon sticks 2 tsp ground mixed spice 6 cloves ½ whole nutmeg, finely grated 1 orange, zest only, finely grated 1 unwaxed lemon, zest only, finely grated 750ml/1 pint 5fl oz bottle good quality vodka Method Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Pour over the vodka, and cover tightly with cling film. Place in the fridge and leave for 3 days, stirring once each day.Line a sieve with a double layer of fine muslin and place over a large, clean jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug.Pour into a sterilized bottle. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Pour over the vodka, and cover tightly with cling film. Pour over the vodka, and cover tightly with cling film. Place in the fridge and leave for 3 days, stirring once each day. Place in the fridge and leave for 3 days, stirring once each day. Line a sieve with a double layer of fine muslin and place over a large, clean jug. Line a sieve with a double layer of fine muslin and place over a large, clean jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug. Pour into a sterilized bottle. Pour into a sterilized bottle. Recipe tips To sterilise a bottle, wash it well and put it on its side on a clean baking sheet in the oven, preheated to 160C/325F/Gas 3, for 10 minutes.