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Homemade coleslaw recipe
Healthy homemade coleslaw Crunchy homemade coleslaw with lemon and mustard is one of the healthiest side dishes around. Each serving provides 78 kcal, 4g protein, 10.5g carbohydrates (of which 10g sugars), 1g fat (of which 0.5g saturates), 6g fibre and 0.5g salt. 100g/3½oz low-fat natural yoghurt½ lemon, juice only1 tbsp grainy mustard3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint¼ white cabbage, finely shredded¼ red cabbage, finely shredded½ red onion, thinly sliced2 carrots, peeled then peeled into ribbonssea salt and freshly ground black pepper 100g/3½oz low-fat natural yoghurt ½ lemon, juice only 1 tbsp grainy mustard 3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded ½ red onion, thinly sliced 2 carrots, peeled then peeled into ribbons sea salt and freshly ground black pepper Method Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture.Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture. Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Recipe tips You can make this coleslaw a day ahead.
Energy balls recipe
 These vegan energy balls are packed with protein and so easy to make. Just blend the ingredients and roll with your hands! For this recipe you will need a high-powered blender. Each serving provides 154 kcal, 4g protein, 12g carbohydrates (of which 7g sugars), 9.5g fat (of which 3g saturates), 2g fibre and trace salt. 4 dates, pitted50g/1¾oz cashew nuts½ tsp vanilla extract50g/1¾oz ground oats or protein powder75g/ 2½oz crunchy peanut butter2 tbsp agave nectar1 tbsp coconut oil2 tbsp ground almonds, plus extra as requiredchia seeds, desiccated coconut or raw cacao powder, for coating 4 dates, pitted 50g/1¾oz cashew nuts ½ tsp vanilla extract 50g/1¾oz ground oats or protein powder 75g/ 2½oz crunchy peanut butter 2 tbsp agave nectar 1 tbsp coconut oil 2 tbsp ground almonds, plus extra as required chia seeds, desiccated coconut or raw cacao powder, for coating Method Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds.Spread out your chosen coating in a shallow dish. Line a tray with baking paper.Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours. Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds. Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds. Spread out your chosen coating in a shallow dish. Line a tray with baking paper. Spread out your chosen coating in a shallow dish. Line a tray with baking paper. Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours. Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours.
Tzatziki recipe
 This quick and easy recipe will show you how to make homemade tzatziki, a great accompaniment to Greek dishes. 350g/12oz Greek-style yoghurt 1 cucumber 2 tbsp lemon juice 2 garlic cloves, grated finely dash of extra virgin olive oilpaprika, for sprinkling 350g/12oz Greek-style yoghurt 1 cucumber 2 tbsp lemon juice 2 garlic cloves, grated finely dash of extra virgin olive oil paprika, for sprinkling Method The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
Easy cheese dip recipe
 This easy cheesy dip is great served with crunchy vegetable sticks, bread sticks, crackers or fruit. 75g/2½oz mayonnaise75g/2½oz yoghurt, crème fraîche or soured cream50g/1¾oz any rind-less cheese, any kind, or a mixture, medium grated, crumbled or cut into small pieces2 tbsp finely snipped fresh chives, 2 spring onions, finely sliced or 1 garlic clove, crushed sea salt and ground black pepper 75g/2½oz mayonnaise 75g/2½oz yoghurt, crème fraîche or soured cream 50g/1¾oz any rind-less cheese, any kind, or a mixture, medium grated, crumbled or cut into small pieces 2 tbsp finely snipped fresh chives, 2 spring onions, finely sliced or 1 garlic clove, crushed sea salt and ground black pepper Method Mix all the ingredients in a bowl and season with salt and pepper to taste. Add a splash of water to loosen if needed. Serve with assorted vegetable sticks, crackers or fruit wedges. Mix all the ingredients in a bowl and season with salt and pepper to taste. Mix all the ingredients in a bowl and season with salt and pepper to taste. Add a splash of water to loosen if needed. Add a splash of water to loosen if needed. Serve with assorted vegetable sticks, crackers or fruit wedges. Serve with assorted vegetable sticks, crackers or fruit wedges.
Strawberry skewers, chocolate sauce recipe
Barbecue strawberry skewers with chocolate sauce A fabulous way to finish your barbecue: griddled strawberry skewers, cooked very quickly so the fruit just begins to caramelise, served with a rich chocolate dip. You will need 4 wooden barbecue skewers. 20 strawberries (about 250g/9oz), hulled and halved1 tsp caster sugarfreshly ground black pepper 20 strawberries (about 250g/9oz), hulled and halved 1 tsp caster sugar freshly ground black pepper 100g/3½oz dark chocolate, finely chopped150ml/¼ pint double cream1 passion fruit, seeds only½ tsp ground allspice 100g/3½oz dark chocolate, finely chopped 150ml/¼ pint double cream 1 passion fruit, seeds only ½ tsp ground allspice Method Soak 4 wooden skewers in cold water for 1 hour.Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside.To make the chocolate sauce, place the chopped chocolate in a heatproof bowl.Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth.Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip. Soak 4 wooden skewers in cold water for 1 hour. Soak 4 wooden skewers in cold water for 1 hour. Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside. Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside. To make the chocolate sauce, place the chopped chocolate in a heatproof bowl. To make the chocolate sauce, place the chopped chocolate in a heatproof bowl. Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth. Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth. Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip. Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip.
Easy Eton mess recipe
 This quintessential strawberries and cream dessert. Make it in seconds with AWT’s easy Eton mess recipe. By Antony Worrall Thompson From Saturday Kitchen Shopping list Ingredients 1 punnet strawberriesa dash of sugara dash of portmeringues, broken upcream, softly whipped 1 punnet strawberries a dash of sugar a dash of port meringues, broken up cream, softly whipped Method Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Related recipes No-bake strawberry cheesecake. By Annie Rigg Strawberry desserts recipes (28) Clementine, pomegranate and vanilla mess. By Matt Tebbutt eton mess recipes (11) Lighter Eton mess eton mess recipes (11) Lemon and blueberry yoghurt pots. By Tom Kerridge eton mess recipes (11) Eton mess ice cream sundae eton mess recipes (11) Eton mess with ginger cordial. By James Martin strawberry recipes (174) Milkshake. By Annie Rigg strawberry recipes (174) Fruit tarts. By Michel Roux Jr. strawberry recipes (174)
Eton mess with ginger cordial recipe
 A splash of ginger cordial adds a twist to this classic Eton mess recipe. Each serving provides 584 kcal, 3g protein, 18.5g carbohydrates (of which 18g sugars), 54g fat (of which 33.5g saturates), 5g fibre and trace salt. 500g/1lb 2oz strawberries, hulls removed400ml/14fl oz double cream3 x 7.5cm/3in ready-made meringue nests, crushed1 tbsp ginger cordial (optional)sprigs of fresh mint, to garnish 500g/1lb 2oz strawberries, hulls removed 400ml/14fl oz double cream 3 x 7.5cm/3in ready-made meringue nests, crushed 1 tbsp ginger cordial (optional) sprigs of fresh mint, to garnish Method Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.
Lighter Eton mess recipe
 This dessert could not be simpler - swapping yoghurt for cream makes it deliciously lower in calories. 4 meringue nests300g/10½oz strawberries, halved 300ml/10fl oz plain yoghurt 4 meringue nests 300g/10½oz strawberries, halved 300ml/10fl oz plain yoghurt Method Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Mash half of the strawberries with the back of a fork until almost smooth.Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this.Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Mash half of the strawberries with the back of a fork until almost smooth. Mash half of the strawberries with the back of a fork until almost smooth. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Recipe tips Replace the strawberries in this recipe with any fruit you like. It works really well with raspberries or stone fruit such as peaches, as well as almost everything else. Using frozen, rather than fresh fruit in the recipe is a great way to get an even prettier and cheaper dish. When the frozen fruit has been defrosted it is really lovely and juicy, creating beautiful swirls in the finished Eton mess. You can often find meringues that have broken in the reduced section at the supermarket. These are perfect for Eton mess and also save you money.
Crumpet "churros" recipe
 Make the most of any crumpets you have in your cupboard, with this fun and easy air fryer twist on churros. It's inauthentic, but it's speedy! 4 crumpets, sliced into thin fingers1 tbsp unsalted butter, melted2 tbsp golden caster sugar, plus extra for serving2 tsp ground cinnamon, plus extra for serving 4 crumpets, sliced into thin fingers 1 tbsp unsalted butter, melted 2 tbsp golden caster sugar, plus extra for serving 2 tsp ground cinnamon, plus extra for serving 200ml/7fl oz milk1½ tbsp golden caster sugar1 heaped tsp cocoa powder1 heaped tsp plain flourpinch of salt 200ml/7fl oz milk 1½ tbsp golden caster sugar 1 heaped tsp cocoa powder 1 heaped tsp plain flour pinch of salt Method Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets.Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers.Mix everything together then place in the air fryer for 5–6 minutes at 180C.To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes.Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping. Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets. Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets. Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers. Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers. Mix everything together then place in the air fryer for 5–6 minutes at 180C. Mix everything together then place in the air fryer for 5–6 minutes at 180C. To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes. To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes. Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping. Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping.
Vegan lemon cheesecake recipe
 Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. 200g/7oz digestive biscuits, crushed75g/3oz butter or vegan margarine, melted1 lemon, zest and juice 200ml/7fl oz limoncello liqueur3 tbsp agar-agar 400g/14oz firm tofu1 tbsp vegan cream cheese400g/14oz coconut creamfew drops vanilla essence115g/4oz caster sugarfresh berries or berry sauce, to serve 200g/7oz digestive biscuits, crushed 75g/3oz butter or vegan margarine, melted 1 lemon, zest and juice 200ml/7fl oz limoncello liqueur 3 tbsp agar-agar 400g/14oz firm tofu 1 tbsp vegan cream cheese 400g/14oz coconut cream few drops vanilla essence 115g/4oz caster sugar fresh berries or berry sauce, to serve Method In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin.In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved.In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth.Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce. In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce.
Easy no-churn ice cream recipe
 Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavours to choose from. Try them all! 4 free-range eggs, separated100g/3½oz caster sugar300ml/½pint double cream 4 free-range eggs, separated 100g/3½oz caster sugar 300ml/½pint double cream 1 tsp vanilla extract 1 tsp vanilla extract 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar 2-3 tbsp coffee essence2 tbsp brandy 2-3 tbsp coffee essence 2 tbsp brandy 150ml/5fl oz sieved raspberry purée (you could also use strawberry) 150ml/5fl oz sieved raspberry purée (you could also use strawberry) 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours Method Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.Pour into a plastic container and freeze for at least two hours. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined. Pour into a plastic container and freeze for at least two hours. Pour into a plastic container and freeze for at least two hours. Recipe tips I like to use this ice cream in my Knickerbocker glory. I make it in a classic tall Sundae glass, using three scoops of ice cream layered with crushed fresh pineapple, raspberry purée and whipped cream decorated with fresh raspberries of cherries.