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Slow cooker cola ham recipe
 This slow cooker ham is cooked in cola until tender before being smothered in a honey and mustard glaze. Using the slow cooker instead of the oven is a great way to save energy, and giving the joint a quick blast under the grill at the end makes the glaze deliciously sticky and golden. 2kg/4lb 8oz unsmoked boneless gammon joint1 onion, roughly chopped2 litre/3½ pints cola50g/1¾oz runny honey1 tbsp wholegrain mustard 2kg/4lb 8oz unsmoked boneless gammon joint 1 onion, roughly chopped 2 litre/3½ pints cola 50g/1¾oz runny honey 1 tbsp wholegrain mustard Method Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days.
Caesar salad recipe recipe
 Antony Worrall Thompson's classic caesar salad recipe. This caesar salad can be created easily in under 30 minutes. 1 large free-range egg1 large garlic clove, peeled and crushed1 tbsp lime juice2 tsp Worcestershire sauce4-5 anchovy fillets, chopped3 tbsp olive oil, plus a little extra for fryingfreshly ground black pepper2 thick slices of white bread, crusts removed, cubed1 cos lettuce, washed, dried, and torn into pieces25g/1oz parmesan cheese, coarsely grated 1 large free-range egg 1 large garlic clove, peeled and crushed 1 tbsp lime juice 2 tsp Worcestershire sauce 4-5 anchovy fillets, chopped 3 tbsp olive oil, plus a little extra for frying freshly ground black pepper 2 thick slices of white bread, crusts removed, cubed 1 cos lettuce, washed, dried, and torn into pieces 25g/1oz parmesan cheese, coarsely grated Method Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.Place the cos lettuce into a large bowl.To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper. Place the cos lettuce into a large bowl. Place the cos lettuce into a large bowl. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once.
Spiced oat cookies recipe
 At last! A sugar-free cookie! Tender, oaty and gently spiced, you'll never miss the sugar. Each cookie provides 82 kcal, 1g protein, 7g carbohydrate (of which 0.5g sugars), 5.5g fat (of which 1g saturates), 1g fibre and 0.4g salt. 50g/2oz porridge oats75g/3oz wholemeal flour, plus a little extrapinch fine sea salt½ tsp bicarbonate of soda½ tsp ground mixed spice75g/3oz baking spread, plus extra for greasing50g/2oz pear or apple spread/purée 50g/2oz porridge oats 75g/3oz wholemeal flour, plus a little extra pinch fine sea salt ½ tsp bicarbonate of soda ½ tsp ground mixed spice 75g/3oz baking spread, plus extra for greasing 50g/2oz pear or apple spread/purée Method Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice.Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm.
Crispy potato skins recipe
 These crispy potato skins make a great alternative to crisps for scooping up dips - and they're more filling. 6 unpeeled potatoes, each about 100g/3½oz3 tbsp olive oil1 tbsp finely chopped fresh rosemarysalt freshly ground black pepper 6 unpeeled potatoes, each about 100g/3½oz 3 tbsp olive oil 1 tbsp finely chopped fresh rosemary salt freshly ground black pepper Method Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool.Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin.Season generously and sprinkle over the rosemary. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Season generously and sprinkle over the rosemary. Season generously and sprinkle over the rosemary. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot.
Rum butter recipe
 If you prefer rum instead of brandy, try a dollop of this on your mince pies. By Antony Worrall Thompson From Saturday Kitchen Shopping list Ingredients 300g/10½oz unsalted butter, softened250g/9oz icing sugar250g/9oz soft dark brown sugar1 tbsp warm water125ml/4fl oz rum 300g/10½oz unsalted butter, softened 250g/9oz icing sugar 250g/9oz soft dark brown sugar 1 tbsp warm water 125ml/4fl oz rum Method Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Related recipes Delia's any kind of cheese sauce. By Delia Smith butter recipes (4901) Sachertorte. By Mary Berry butter recipes (4901) Pork chops with celeriac mash and apple and ale gravy. By Oliver Rowe butter recipes (4901)
French toast with ham and cheddar recipe
 It might not be for everyday, but when you need a proper breakfast this will really hit the spot. As it's all cooked in one pan, it's a good recipe for camping too. 2 eggs115ml/4¼fl oz milksea saltfreshly ground black pepper2 slices white bread (3cm/1.25in thick)1 tsp Dijon mustard2 slices ham, trimmed to fit bread2 slices cheddar 1 tbsp olive oil 2 eggs 115ml/4¼fl oz milk sea salt freshly ground black pepper 2 slices white bread (3cm/1.25in thick) 1 tsp Dijon mustard 2 slices ham, trimmed to fit bread 2 slices cheddar 1 tbsp olive oil Method Preheat oven to 180C/350F/Gas 4.Place eggs, milk, salt and pepper into a large bowl. Whisk to combine.With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges.Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once.Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Recipe tips You can swap the ham for a few fried mushrooms if you'd rather go meat-free.
Hasselback potatoes with Parmesan recipe
 Lemon-pepper, breadcrumbs and Parmesan make these simple hasselback potatoes something special. Wonderful with chicken. 6 medium roasting potatoes 3 tbsp butter, melted lemon-pepper and salt to taste large handful Parmesan (or a similar vegetarian hard cheese), grated 2 tbsp dry breadcrumbs 6 medium roasting potatoes 3 tbsp butter, melted lemon-pepper and salt to taste large handful Parmesan (or a similar vegetarian hard cheese), grated 2 tbsp dry breadcrumbs Method Preheat the oven to 220C/430F/Gas 7.Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Bake in the oven for 45 minutes. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. Either peel the potatoes or leave the peel on and scrub well. Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Bake in the oven for 45 minutes. Bake in the oven for 45 minutes. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Recipe tips Lemon-pepper can be bought online or made at home. It's a mix of crushed black peppercorns and dried lemon zest.
Sweet potato fries recipe
 Oven baked sweet potato fries are so good for you, we can hardly call them fries. Baked with a spicy coating these crisp fries go with everything. 2 large sweet potatoes, peeled, cut into fries1 tsp vegetable oilsalt, for sprinkling1 tsp smoked paprika (optional)½ garlic granules 2 large sweet potatoes, peeled, cut into fries 1 tsp vegetable oil salt, for sprinkling 1 tsp smoked paprika (optional) ½ garlic granules Method Preheat the oven to 220C/200C fan/Gas 7.Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. Preheat the oven to 220C/200C fan/Gas 7. Preheat the oven to 220C/200C fan/Gas 7. Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately.
Sticky chicken tray bake recipe
To make a quick soured cream and chive dip, mix 150g/5½oz soured cream with 1 crushed garlic clove and 1 tablespoon finely sliced fresh chives. Season with a little salt and pepper and stand for around 30 minutes to allow the flavours to mingle before serving. Chicken thigh fillets can vary a lot in size, but around 600–800g/1lb 5oz–1lb 12oz should feed four. Aim for 2–3 per person, depending on appetite. Choose sweet potatoes with smooth, unblemished skins. Wash well and dry with a clean tea towel. To make into wedges, put the potatoes on a board and cut in half lengthways. Cut in half lengthways again. Cut each quarter into 2–3 wedges. Sweetcorn knoblets are fresh corn on the cob sold in short lengths. If using full-sized corn on the cob, cut in half before roasting. If you can’t get hold of fresh corn, choose frozen sweetcorn instead as it is minimally processed. Reheat according to the pack instructions. Cold-pressed rapeseed oil is made with minimal processing and has a milder flavour than extra virgin olive oil. Naturally brewed dark soy sauce is widely available, including reduced-salt versions. Check on labels for soy sauce made using minimal processing. It should only contain water, soybeans, flour and salt.
Veggie pasta bake recipe
Try adding cooked chicken pieces, flaked tinned tuna or prawns to the pasta after stirring through the sauce. Passata is usually sold in bottles or cartons, and you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, as the smooth texture is perfect for simple sauces. You can use this tomato and basil sauce in place of the jarred kind for any of your favourite pasta recipes. To make the sauce a little spicy, add a generous pinch of dried chilli flakes. Depending on the richness of your passata, you may need to add ½ teaspoon sugar to the sauce to round-off the flavour. You don’t need to cut the vegetables to exactly the sizes given, but keep close if you can. If they vary too much, you’ll need to adjust the cooking times. You can use any cooked vegetables you like – even leftover vegetables from another meal would work. The best way to shred basil leaves is to stack the leaves in a pile, then roll up together before slicing thinly. Leftover pasta bake can be kept in a covered container in the fridge for up to 2 days. Reheat in a microwave for best results.
Courgette gratin recipe
 This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper. Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. 2 tbsp olive oil800g/1lb 12oz courgettes, sliced into 5mm/¼in roundsfew sprigs thymefew basil leaves100ml/3½fl oz crème fraîche50ml/2fl oz milk 1 tsp plain flour75g/2½oz gruyère or similar cheese, gratedsalt and freshly ground black pepper 2 tbsp olive oil 800g/1lb 12oz courgettes, sliced into 5mm/¼in rounds few sprigs thyme few basil leaves 100ml/3½fl oz crème fraîche 50ml/2fl oz milk 1 tsp plain flour 75g/2½oz gruyère or similar cheese, grated salt and freshly ground black pepper Method Preheat the oven to 200C/Fan 180C/Gas 6Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. Preheat the oven to 200C/Fan 180C/Gas 6 Preheat the oven to 200C/Fan 180C/Gas 6 Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper. Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.