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No-churn berry ice cream recipe
 Easy homemade ice cream is a real treat. You don’t need an ice cream maker for this recipe, you only need a bowl, a whisk and a tub to freeze it in. ½ unwaxed lemon, finely grated zest and juice450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries)397g tin condensed milk 600ml/1 pint whipping cream ½ unwaxed lemon, finely grated zest and juice 450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries) 397g tin condensed milk 600ml/1 pint whipping cream Method Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk.In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point.Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour.Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk. Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk. In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point. In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point. Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour. Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour. Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Recipe tips When first learning to whisk cream to soft peaks, start with whipping cream rather than double cream as it’s easier to tell when it’s ready. To grate lemon zest, hold the handle of the grater with one hand and then push the lemon downwards over the grater ‘teeth’. Always keep your fingers away from the grater ‘teeth’, as they are very sharp. Children should always be supervised while grating. The lid of a tin is very sharp, so watch those fingers!
One-step no-churn coffee ice cream recipe
 I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. 300ml/10fl oz double cream175g/6oz condensed milk2 tbsp instant espresso powder2 tbsp espresso liqueur (or coffee liqueur) 300ml/10fl oz double cream 175g/6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur) Method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Recipe tips I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you.
How much of a cancer risk is processed meat?
 Bacon and other processed meats have joined a list of known carcinogens alongside tobacco, alcohol, asbestos and plutonium. But just how risky is it? The list of carcinogens is part of ‘group 1’. This is compiled by the International Agency for Research on Cancer (IARC). The IARC, part of the World Health Organisation (WHO), made the addition of bacon and processed meats in October 2015, based on over 800 different studies of cancer in humans. Not everything in group 1 carries the same level of risk. For example, sunlight is also in group 1, as it is a proven cause of skin cancer. But the risk it poses varies according to your behaviour, circumstance and exposure to the sun. However, you might be surprised to learn the risks from eating processed and red meat aren’t negligible. The WHO says eating 50g of processed meat a day increases your risk of developing bowel cancer from 6% to 7%. That means the risk has actually increased significantly. So eating processed meat every day makes it more likely you could develop bowel cancer. What counts as processed meat? The WHO definition of processed meat consists of bacon, sausages, salami, hotdogs, ham, corned beef and any meat or poultry that has been processed to improve preservation. This could be by salting, curing, smoking or fermenting it. How does it compare with tobacco? According to Cancer Research UK, 21% of bowel cancers and 3% of all cancers in the UK are caused by eating red or processed meats. By comparison, they report that 86% of lung cancers and 19% of all cancers in the UK are caused by tobacco. Does all red meat carry the same risk? According to the IARC, there is evidence, though less conclusive, that eating unprocessed red meat, including beef, veal, pork, lamb, mutton and goat, carries a similar risk of bowel cancer. There is also evidence of an increased risk of pancreatic and prostate cancers for people eating red and processed meats. The UK government recommends that adults eat no more than 70g (cooked weight) of red and processed meat per day. This balances the nutritional benefits against the risks. It is an average, so if you eat more on one day, you can eat less the next to balance it out. However, this does not mean you can eat 70g meat per day without risk. Other health considerations There are other health concerns connected with eating meat, although they are not factored into the 70g recommendation. Eating too much saturated fat raises blood cholesterol and raises the risk of heart disease. Processed meats are also high in salt, and too much salt is also linked to heart disease and high blood pressure.
Carrot and beetroot slaw with orange dressing recipe
 Simple, zesty and incredibly versatile – pop any of the listed ingredients you have at home into this carrot and beetroot slaw, or add whatever else you think would work. This is great with oily fish like mackerel. 2 carrots, peeled and grated 1 beetroot, peeled and grated1 small orange, segmented (optional) ½ small red onion, finely sliced (optional)1 tbsp raisins or dried cranberries (optional)1 tbsp chopped walnuts or toasted sunflower or pumpkin seeds (optional)small handful roughly chopped parsley (optional) 2 carrots, peeled and grated 1 beetroot, peeled and grated 1 small orange, segmented (optional) ½ small red onion, finely sliced (optional) 1 tbsp raisins or dried cranberries (optional) 1 tbsp chopped walnuts or toasted sunflower or pumpkin seeds (optional) small handful roughly chopped parsley (optional) 3 tbsp olive oil1½ tbsp fresh orange juice1 tsp cider vinegar or white wine vinegarsalt and pepper 3 tbsp olive oil 1½ tbsp fresh orange juice 1 tsp cider vinegar or white wine vinegar salt and pepper Method Put all the slaw ingredients into a big bowl and mix well.Whisk together the dressing ingredients, then pour over the slaw and mix to coat thoroughly. Put all the slaw ingredients into a big bowl and mix well. Put all the slaw ingredients into a big bowl and mix well. Whisk together the dressing ingredients, then pour over the slaw and mix to coat thoroughly. Whisk together the dressing ingredients, then pour over the slaw and mix to coat thoroughly.
Indian salad recipe
 This spicy, tangy Indian salad, also known as kachumber is delicious served with raan lamb or curry. 225g/8oz cucumber, cut into ½cm cubes225g/8oz tomatoes, cut into ½cm cubes100g/3½oz red onions, cut into ½cm cubes50g/1¾oz pomegranate seeds2–3 green chillies, finely chopped¼ tsp salt4 tbsp lime or lemon juicefresh mint sprigs, to garnish 225g/8oz cucumber, cut into ½cm cubes 225g/8oz tomatoes, cut into ½cm cubes 100g/3½oz red onions, cut into ½cm cubes 50g/1¾oz pomegranate seeds 2–3 green chillies, finely chopped ¼ tsp salt 4 tbsp lime or lemon juice fresh mint sprigs, to garnish Method Mix the cucumber, tomatoes, onions, pomegranate seeds and chilli together in a large bowl. Season with salt, then dress with the lime or lemon juice. Serve immediately, garnished with a few fresh mint sprigs. Mix the cucumber, tomatoes, onions, pomegranate seeds and chilli together in a large bowl. Season with salt, then dress with the lime or lemon juice. Serve immediately, garnished with a few fresh mint sprigs. Mix the cucumber, tomatoes, onions, pomegranate seeds and chilli together in a large bowl. Season with salt, then dress with the lime or lemon juice. Serve immediately, garnished with a few fresh mint sprigs.
Chocolate protein milkshake recipe
 Chocolate milk has long been a go-to recovery drink, now take it up a notch with this high-protein chocolate milkshake developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. Each serving provides 407 kcal, 23.4g protein, 50.3g carbohydrate (of which 40.4g sugars), 10.1g fat (of which 3g saturates), 4.9g fibre and 1.17g salt. 200ml/7fl oz semi skimmed or skimmed milk1 very ripe banana1 tbsp almond butter (or nut butter of choice)100g/3½oz 0% fat Greek-style yoghurt1 tbsp cocoa powder 3 tsp maple syrup, to taste½ tsp vanilla extractpinch sea salt 200ml/7fl oz semi skimmed or skimmed milk 1 very ripe banana 1 tbsp almond butter (or nut butter of choice) 100g/3½oz 0% fat Greek-style yoghurt 1 tbsp cocoa powder 3 tsp maple syrup, to taste ½ tsp vanilla extract pinch sea salt Method Blend all the ingredients together in a blender on a high speed until nice and creamy. Pour into a glass and enjoy. Blend all the ingredients together in a blender on a high speed until nice and creamy. Blend all the ingredients together in a blender on a high speed until nice and creamy. Pour into a glass and enjoy. Pour into a glass and enjoy. Recipe tips The riper the banana the better the flavour - as they increase in sweetness as they ripen, there might not be the need for additional maple syrup.
Gluten-free blueberry muffins recipe
 This all-American favourite is perfect for any time of day - it's gluten-free baking that will tempt the whole family. 175g/6oz rice flour50g/2oz tapioca flour1 tsp bicarbonate of soda2 tsp gluten-free baking powder1 rounded tsp xanthan gum¼ tsp salt150g/5oz caster sugar60g/2½oz butter, melted and cooled1 egg, preferably free-range, beaten60g/2½oz buttermilk2 tbsp milk150g/5oz fresh blueberries 175g/6oz rice flour 50g/2oz tapioca flour 1 tsp bicarbonate of soda 2 tsp gluten-free baking powder 1 rounded tsp xanthan gum ¼ tsp salt 150g/5oz caster sugar 60g/2½oz butter, melted and cooled 1 egg, preferably free-range, beaten 60g/2½oz buttermilk 2 tbsp milk 150g/5oz fresh blueberries Method Preheat the oven to 180C/35F/Gas 4. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well. Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm. Preheat the oven to 180C/35F/Gas 4. Preheat the oven to 180C/35F/Gas 4. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well. Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries. Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.
Poached eggs recipe
 Three minutes to cook, a lifetime to master – the poached egg makes a great breakfast or welcome addition to a light supper. Don't panic. You can do this. 1 tbsp white wine vinegar2 free-range eggssalt and freshly ground black pepper 1 tbsp white wine vinegar 2 free-range eggs salt and freshly ground black pepper Method Fill a small pan just over one third full with cold water and bring it to the boil.Add the vinegar and turn down to simmer.Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes.Remove with a slotted spoon and drain on kitchen towels.Season with salt and freshly ground black pepper and serve immediately. Fill a small pan just over one third full with cold water and bring it to the boil. Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and turn down to simmer. Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain on kitchen towels. Remove with a slotted spoon and drain on kitchen towels. Season with salt and freshly ground black pepper and serve immediately. Season with salt and freshly ground black pepper and serve immediately. Recipe tips Use the freshest eggs for best results – the whites will hold together better. Another trick is to gently place the egg in a fine sieve before cooking. This gets rid of the watery parts of the white, which go stringy when cooked and cause the water to go cloudy.
Air fryer meal plan for one
Make eating alone a treat with our air fryer meal plan for one, designed to help you whip up irresistible dinners with minimal effort, every day of the week. The recipes make the most out the speed and efficiency that we love air fryers for, each taking less than 30 minutes from start to finish. More meal plan inspiration Budget microwave meal plan for oneBudget vegetarian meal plan for oneBudget vegan meal plan for one Budget microwave meal plan for one Budget vegetarian meal plan for one Budget vegan meal plan for one Pro recipe developer and cookbook author Justine Pattison came up with the recipes, and she’s included helpful tips like ideas for ingredient swaps (to make veggie versions or just use up what you already have in the fridge), storing leftovers and short cuts. The recipes were tested in a 4-litre air fryer. If yours has a much larger or smaller capacity, you might need to adjust the cooking times slightly. Air fryers do vary, but we’ve made sure these recipes are easily achievable with all the most common models. Shopping list Fruit and vegetables□ 1 garlic bulb□ 1 medium red onion (or 2 very small red onions)□ 10g fresh root ginger□ 300g/10½oz small new potatoes, quartered□ 150g/5½oz sweet potato□ 1 medium carrot□ 1 small parsnip□ long-stemmed broccoli or stir-fried veg, to serve□ 200g/7oz cherry tomatoes□ 3 medium courgettes (around 175g/6oz each)□ 1 small red pepper□ 1 medium yellow or orange pepper□ colourful mixed salad, to serve□ 1 lemon□ fresh coriander□ small bunch fresh flatleaf parsley□ small bunch fresh mint Meat and fish□ 2 chicken breasts, boneless and skinless (around 150–175g/5½–6oz each)□ 2 lamb loin chops□ 1 thick-cut boneless pork loin steak□ 125g/4½oz frozen cooked prawns□ 150g/5½oz thick, skinless white fish fillet (such as cod loin, hake, or haddock)□ 2 rashers rindless streaky bacon, preferably dry-cured□ 4 thin slices chorizo Dairy, eggs and chilled□ 20g/¾oz butter□ 75ml/5 tbsp double cream, plus extra for drizzling□ 2 tbsp full-fat Greek-style yoghurt□ 20g/½oz garlic and herb cream cheese□ 125g/4½oz halloumi Tins, packets and jars□ 2 tbsp tikka paste (from a jar)□ 125g/4½oz dried linguine or spaghetti□ 100g/3½oz tinned butter beans□ 200g/7oz passata□ rice, to serve Cooking ingredients□ 4 tbsp sunflower oil or olive oil□ 6 tbsp extra virgin olive oil□ 1 tsp sesame oil□ 1 tsp dark soy sauce□ 1½ tsp white wine vinegar□ 1 tbsp tomato purée□ 2 tsp harissa, preferably rose harissa□ 3 tbsp runny honey□ 1 tsp caster sugar□ 1 tsp smoked paprika, hot or sweet□ 2 large pinches ground turmeric (optional)□ ½ tsp ground ginger□ ¼ tsp dried chilli flakes□ 3 pinches dried thyme□ ¼ tsp dried oregano□ salt and freshly ground black pepper Other□ crusty bread, to serve (optional)□ flatbread, to serve (optional)
5 unbelievably cheap and easy ultra-processed food swaps
Our most achievable store cupboard recipes that make short work of UPF replacements, helping you to support your health and even save cash. Making your own pasta sauce is quicker than you'd think Despite their downfalls, banishing UPFs from our kitchen cupboards entirely isn’t a realistic prospect. The time and budget restraints that so many of us work to cause us to lean on these convenient, wallet-friendly products. But cutting back in a way that’s simple and sustainable is a definite possibility. That’s where these recipes come in. They are cheap, easy and quick to whip up, and could help us swap out many of the most commonly eaten processed foods in our diet for homemade versions. That means limiting potentially harmful additives, upping our intake of important nutrients and slashing the amount of fats, salt and sugar in our diet – all without inflating our grocery bill or costing us fanciful levels of effort. To make these swaps even more achievable, try batch cooking every so often and storing extras in the fridge or freezer, ready to whip out for a meal or snack at a moment’s notice. 1. Quick and easy wraps and tortillas There’s (almost) no end to the uses of these super speedy wraps. Use as tortillas for fajitas or tacos, flatbread wraps for packed lunches, easy bases for homemade pizza, and get them involved with mopping up curries and stews. Each one cooks in a hot frying pan in under a minute (seriously) and they freeze well, too. 2. Tomato pasta sauce This five-ingredient staple is spot-on for pasta – but also makes an ideal pizza sauce. It uses budget-friendly tinned tomatoes along with simple dried herbs that you likely have in the cupboard. Do your future self a solid and scale up the recipe, split into portions and freeze. 3. Easy bread for beginners The lack of hands-on time in this super-simple bread recipe is almost unbelievable. Swap that long and confusing list of unfamiliar additives on your plastic-wrapped supermarket loaf for just three, everyday ingredients that you might already have in. 4. Store cupboard hummus The lack of tahini and absence of blending in this recipe make it super cheap and ultra-achievable. Great to spread in sarnies for lunch, dip veg sticks or pitta into for a snack or take along to a picnic. 5. All-in-one white sauce Say bye forever to jars and packets of white sauce. This foolproof recipe takes away all of the faff and lump-related risk of homemade. Simply bung the milk in the pan along with a knob of butter and sprinkling of flour and whisk over heat until you have a thick, velvety sauce. Add grated cheddar if you want to make it cheesy. Originally published April 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
The 5 Mary Berry recipes you can't live without
To mark her 90th birthday, we reveal the five most popular BBC Food recipes from Dame Mary Berry's 400-strong archive Enjoy Dame Merry Berry's most iconic moments Hang the bunting, blow up the balloons and get your tiered cake stand at the ready. It's time to celebrate the birthday of cooking icon Mary Berry, who turned 90 on 24 March this year. Having experienced a long and fulfilling career, you might think she'd be tempted to put her feet up. But back in October 2024, ahead of her BBC Two cooking series Foolproof Dinners, she shared that she has no plans to retire any time soon. "I still have lots of thoughts and ideas, and there's plenty of time to rest in heaven," she explained. So, we can expect plenty more recipes to come. But in the meantime, to celebrate her birthday and the impact she's had on the nation's home cooks, we've sifted through her hefty BBC archive to pull out your five favourite recipes, which millions of you use every year. 1. Mary Berry's Yorkshire puddings This recipe for Yorkshire puddings is incredibly popular – in fact, it's one of the most visited recipes on BBC Food. The reason? It's foolproof! With this trusty recipe, Mary takes out all the guesswork and makes whipping up puffy, crisp Yorkies a breeze. 2. Mary Berry's easy Victoria sponge So simple and yet so satisfying. Victoria sponges are a classic tea-party treat and Mary Berry's no-faff recipe is always a winner. 3. Mary Berry's scones Whether you like them plain or with sultanas, served Devon-style (cream first and then jam) or the Cornish way (jam then cream), you can be assured that Mary Berry's recipe will come up trumps, every time. 4. Lasagne al forno Mary Berry takes her ragu up a notch with a tablespoon of a simple store-cupboard ingredient in this lasagne recipe. Her other tip? Once the lasagne's assembled, let it stand for six hours in the fridge so the pasta sheets begin to soften before transferring it to the oven. 5. Lemon drizzle traybake cake "If you ask anybody what their real favourite cake is, it's nearly always lemon drizzle. It's certainly mine," explains Mary Berry. The baking queen has spent years developing her recipe for lemon drizzle cake so that it gives perfect results. Watch The One Show: Dame Mary Berry, a Celebration at 90 on BBC One, 24 March at 7pm. Or, catch up on BBC iPlayer. Originally published February 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.