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Kefir raspberry rose cooler recipe
 Make sure you use rosewater and not rose extract in this refreshing raspberry cooler made with kefir, a fermented milk drink. 200g/7oz raspberries (fresh or frozen)3–4 ice cubes1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds500ml/18fl oz kefir 200g/7oz raspberries (fresh or frozen) 3–4 ice cubes 1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds 500ml/18fl oz kefir Method Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately.
Easy ginger biscuits recipe
 This recipe was sent in by my mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! If you cook these just a bit longer than stated below then you can use them as ‘dunkers’. 110g/4oz margarine, plus extra for greasing110g/4oz caster sugar110g/4oz golden syrup225g/8oz self-raising flour, plus extra for dusting2 tsp ground ginger 110g/4oz margarine, plus extra for greasing 110g/4oz caster sugar 110g/4oz golden syrup 225g/8oz self-raising flour, plus extra for dusting 2 tsp ground ginger Method Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray.Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough.Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown.Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray. Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Recipe tips These easy ginger biscuits can easily be made vegan – just use vegan margarine that's suitable for baking.
Easy chocolate loaf cake recipe
 Friends coming round for coffee or afternoon tea? Or just having a day when only chocolate cake will do? This five-ingredient chocolate loaf cake is the answer. 175ml/6fl oz sunflower oil4 free-range eggs, lightly beaten175g/6oz soft light brown sugar200g/7oz self-raising flour 75g/2¾oz cocoa powderpinch salt4 tbsp boiling water 175ml/6fl oz sunflower oil 4 free-range eggs, lightly beaten 175g/6oz soft light brown sugar 200g/7oz self-raising flour 75g/2¾oz cocoa powder pinch salt 4 tbsp boiling water Method Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper.Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth.Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean.Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper. Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth. Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean. Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack.
Vegan cookies recipe
Vegan chocolate chip cookies It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt. 200g/7oz dairy-free margarine125g/4½oz soft light brown sugar100g/3½oz caster sugar1 tsp vanilla extract250g/9oz plain flour½ tsp baking powder½ tsp bicarbonate of sodapinch of salt200g/7oz vegan dark chocolate chips1 tbsp soya milk 200g/7oz dairy-free margarine 125g/4½oz soft light brown sugar 100g/3½oz caster sugar 1 tsp vanilla extract 250g/9oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda pinch of salt 200g/7oz vegan dark chocolate chips 1 tbsp soya milk Method Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated.Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Remove from the oven and leave to cool on the baking trays. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated. Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Remove from the oven and leave to cool on the baking trays. Remove from the oven and leave to cool on the baking trays.
Coconut biscuits recipe
 These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. 150g/5½oz ground almonds75g/2¾oz desiccated coconut, plus extra for coating150g/5½oz caster sugar¼ tsp salt100g/3½oz egg whites (see recipe tip)2 tsp icing sugar, for dusting 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Recipe tips You can buy egg whites in a carton from many large supermarkets. If using whole eggs, you will need approximately 3–4 eggs (depending on size) to get 100g egg whites.
Duck pancakes recipe
Duck pancakes with hoisin sauce Recreate the classic Chinese restaurant dish with our easy recipe for duck pancakes. 4 duck breasts, about 175g/6oz each, skin removed½ tsp Chinese five-spice powder2 tbsp sesame oil100ml/3½fl oz hoisin saucefreshly ground black pepper1 bunch spring onions, cut into matchsticks, to serve½ cucumber, halved, seeds removed and cut into matchsticks, to serve8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve 4 duck breasts, about 175g/6oz each, skin removed ½ tsp Chinese five-spice powder 2 tbsp sesame oil 100ml/3½fl oz hoisin sauce freshly ground black pepper 1 bunch spring onions, cut into matchsticks, to serve ½ cucumber, halved, seeds removed and cut into matchsticks, to serve 8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve Method Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce. Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic.
Vegetable noodle soup bowl recipe
 Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course. 1.8 litres/3¼ pints vegetable stock 5cm/2in fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 6 spring onions, sliced 1½ tsp Chinese five-spice powder 1 tbsp light muscovado sugar 1 tbsp sweet chilli sauce 1 tbsp soy sauce 150g/5½oz shiitake mushrooms, sliced 50g/1¾oz fine egg noodles 1 bok choi, sliced ½ small lime, juice only salt and freshly ground black peppersmall bunch coriander, chopped, to garnish 1.8 litres/3¼ pints vegetable stock 5cm/2in fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 6 spring onions, sliced 1½ tsp Chinese five-spice powder 1 tbsp light muscovado sugar 1 tbsp sweet chilli sauce 1 tbsp soy sauce 150g/5½oz shiitake mushrooms, sliced 50g/1¾oz fine egg noodles 1 bok choi, sliced ½ small lime, juice only salt and freshly ground black pepper small bunch coriander, chopped, to garnish Method Pour the stock into a large saucepan and bring to the boil.Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Pour the stock into a large saucepan and bring to the boil. Pour the stock into a large saucepan and bring to the boil. Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes. Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Recipe tips This soup bowl can be made up to a day ahead – add the noodles and bok choi just before serving. It is not suitable for freezing.
Lentil, cherry tomato and feta salad recipe
 Fat-free dressings can be purchased from many supermarkets, so pick your favourite to dress this filling salad. Each serving provides 165 kcal, 13g protein, 13g carbohydrate (of which 4.5g sugars), 5.5g fat (of which 4g saturates), 4g fibre and 1.2g salt. 50g/1¾oz tinned brown or green lentils, drained and rinsed50g/1¾oz cucumber, diced 4 cherry tomatoes, halved 2 spring onions, finely chopped 2 tsp fat-free dressing (see tip)1 tbsp chopped fresh mint (optional)40g/1½oz reduced-fat feta cheese, crumbled 50g/1¾oz tinned brown or green lentils, drained and rinsed 50g/1¾oz cucumber, diced 4 cherry tomatoes, halved 2 spring onions, finely chopped 2 tsp fat-free dressing (see tip) 1 tbsp chopped fresh mint (optional) 40g/1½oz reduced-fat feta cheese, crumbled Method Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Recipe tips Choose a dressing with 50 calories or less per 100ml/3½fl oz.
Beetroot and paneer burgers recipe
 This tasty burger is reminiscent of the potato pavs we ate on holiday in India. A pav is a super soft eggless roll, not dissimilar to a dinner roll, and commonly found in India. 500g/1lb 2oz cooked beetroot, grated225g/8oz paneer, crumbled2 tbsp lemon juice4 tbsp greate fresh ginger root2 tbsp finely chopped chillies2 tsp sea salt flakeshandful finely chopped fresh coriander2 tbsp gram flour1 tbsp smoked paprika1 tsp ground fennel seeds½ tsp black mustard seeds1 tsp ground cuminvegetable oil, for frying 500g/1lb 2oz cooked beetroot, grated 225g/8oz paneer, crumbled 2 tbsp lemon juice 4 tbsp greate fresh ginger root 2 tbsp finely chopped chillies 2 tsp sea salt flakes handful finely chopped fresh coriander 2 tbsp gram flour 1 tbsp smoked paprika 1 tsp ground fennel seeds ½ tsp black mustard seeds 1 tsp ground cumin vegetable oil, for frying 8 dinner rolls or burger buns, split and toastedraita brinjal chutney 8 dinner rolls or burger buns, split and toasted raita brinjal chutney Method To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Serve the burgers in the buns, with the riata and chutney, if using. To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Serve the burgers in the buns, with the riata and chutney, if using. Serve the burgers in the buns, with the riata and chutney, if using.
Coconut rice recipe
 Coconut rice goes well with all sorts of cuisines, from the Caribbean to South-East Asia. It’s particularly good with a Thai green curry. 300g/10½oz long-grain rice170ml/6fl oz coconut milk 170ml/6fl oz vegetable stocksalt, to tastecaster sugar, to tastepepper, to taste 300g/10½oz long-grain rice 170ml/6fl oz coconut milk 170ml/6fl oz vegetable stock salt, to taste caster sugar, to taste pepper, to taste Method Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid.Mix the coconut milk and stock together and pour it over the washed rice.Cover the saucepan with a lid and bring the rice to a boil on a high heat.Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice.At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid. Mix the coconut milk and stock together and pour it over the washed rice. Mix the coconut milk and stock together and pour it over the washed rice. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice. Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice. At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste.