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Cajun-spiced salmon with red pepper sauce recipe
 ¼ tsp ground ginger½ tsp ground allspice¼ tsp paprika100g/3½oz fillet salmon, skin ondash olive oil ¼ tsp ground ginger ½ tsp ground allspice ¼ tsp paprika 100g/3½oz fillet salmon, skin on dash olive oil 25g/1oz butter, melted½ red pepper, chopped2 tbsp white wine75ml/2½fl oz vegetable stock30ml/1fl oz double cream 25g/1oz butter, melted ½ red pepper, chopped 2 tbsp white wine 75ml/2½fl oz vegetable stock 30ml/1fl oz double cream Method To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through.To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth.To serve, place the salmon onto a plate and pour over the red pepper sauce. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth. To serve, place the salmon onto a plate and pour over the red pepper sauce. To serve, place the salmon onto a plate and pour over the red pepper sauce.
Cake pops recipe
 These cute little cakes on a stick are really easy to make and delicious too! 100g/3½oz dark chocolate125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut2 tbsp chopped hazelnuts 100g/3½oz dark chocolate 125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut 2 tbsp chopped hazelnuts 300g/10½oz white chocolatefew drops food colouringmulti-coloured sugar ball sprinkles 300g/10½oz white chocolate few drops food colouring multi-coloured sugar ball sprinkles Method Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined.Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring.Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate.Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Recipe tips For a prettier finish, stick the lollipops into a piece of styrofoam to set.
Dahi papdi chaat recipe
 Dahi papdi chaat is a popular North Indian street food recipe made with crispy flat puris topped with spiced potato, cumin, chilli and tamarind chutney. 1 large potato, peeled and chopped into chunks200g tin chickpeas, drained, rinsed and lightly crushed½ tsp chaat masala½ tsp ground cuminpinch chilli powderpinch sugarsalt, to taste15–20 papdi (these are readily available in Asian shops)50g/1¾oz red onion, finely chopped (approximately ½ onion)250g/9oz full-fat yoghurt, whisked until smooth4 tbsp tamarind chutney (see recipe tips)4 tbsp mint chutneyhandful sev (crispy vermicelli)handful pomegranate seeds1 tbsp finely chopped coriander leaves 1 large potato, peeled and chopped into chunks 200g tin chickpeas, drained, rinsed and lightly crushed ½ tsp chaat masala ½ tsp ground cumin pinch chilli powder pinch sugar salt, to taste 15–20 papdi (these are readily available in Asian shops) 50g/1¾oz red onion, finely chopped (approximately ½ onion) 250g/9oz full-fat yoghurt, whisked until smooth 4 tbsp tamarind chutney (see recipe tips) 4 tbsp mint chutney handful sev (crispy vermicelli) handful pomegranate seeds 1 tbsp finely chopped coriander leaves Method Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well.Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe.
Garibaldi biscuits recipe
 These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes. 110g/4oz butter, softened at room temperature110g/4oz caster sugar, plus extra for sprinkling1 free-range egg, separated225g/8oz plain flour, sieved, plus extra for dustinggood pinch mixed spice55g/2oz currants30g/1oz candied peel3 tbsp milk 110g/4oz butter, softened at room temperature 110g/4oz caster sugar, plus extra for sprinkling 1 free-range egg, separated 225g/8oz plain flour, sieved, plus extra for dusting good pinch mixed spice 55g/2oz currants 30g/1oz candied peel 3 tbsp milk Method Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.Remove the biscuits from the tray and set aside to cool on a wire rack. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown. Remove the biscuits from the tray and set aside to cool on a wire rack. Remove the biscuits from the tray and set aside to cool on a wire rack.
Earl Grey martini recipe
 Gin and Earl Grey tea combine to make the most sophisticated cocktail in town. Ingredients 50ml/2fl oz gin 35ml/1½fl oz strong cold Earl Grey tea 20ml/¾fl oz lemon juice 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup)½ free-range egg white twist lemon peel, to garnish 50ml/2fl oz gin 35ml/1½fl oz strong cold Earl Grey tea 20ml/¾fl oz lemon juice 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup) ½ free-range egg white twist lemon peel, to garnish Method Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well.Double strain the liquid into a Martini glass and garnish with a lemon twist. Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well. Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well. Double strain the liquid into a Martini glass and garnish with a lemon twist. Double strain the liquid into a Martini glass and garnish with a lemon twist.
Eastern slaw recipe
 4 tbsp Greek yoghurt 2 tbsp mayonnaise 1 heaped tbsp creamed horseradish 2 tsp ground coriander 1 tsp ground cinnamon 1 heaped tsp nigella seeds generous handful golden raisins ½ white cabbage, thinly shredded¼ cauliflower, stalk removed, florets thinly sliced1 large fennel bulb, quartered and thinly sliced, fronds chopped 1 red onion, very thinly sliced into half moons2 apples (of your choice), quartered, cored and thinly sliced 20g/¾oz mint leaves, roughly chopped 20g/¾oz dill, fronds and stems roughly chopped sea salt flakes and freshly ground black pepper 4 tbsp Greek yoghurt 2 tbsp mayonnaise 1 heaped tbsp creamed horseradish 2 tsp ground coriander 1 tsp ground cinnamon 1 heaped tsp nigella seeds generous handful golden raisins ½ white cabbage, thinly shredded ¼ cauliflower, stalk removed, florets thinly sliced 1 large fennel bulb, quartered and thinly sliced, fronds chopped 1 red onion, very thinly sliced into half moons 2 apples (of your choice), quartered, cored and thinly sliced 20g/¾oz mint leaves, roughly chopped 20g/¾oz dill, fronds and stems roughly chopped sea salt flakes and freshly ground black pepper Method Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined.
Farthing biscuits recipe
 These large savoury biscuits are a traditional Scottish recipe. They are made with lard and very simple to make. Serve with a generous spread of butter. Equipment and preparation: for this recipe you will need a 9cm/3½in round cutter. 225g/8oz plain flour, plus extra for dusting225g/8oz self-raising flour1 tsp table salt 1 tsp caster sugar85g/3oz lightly salted butter, plus extra to serve 85g/3oz lard 225g/8oz plain flour, plus extra for dusting 225g/8oz self-raising flour 1 tsp table salt 1 tsp caster sugar 85g/3oz lightly salted butter, plus extra to serve 85g/3oz lard Method For the biscuits, preheat the oven to 180C/350F/Gas 4.In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs.Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes.On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin.Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge.Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely.Serve the biscuits with chilled butter. For the biscuits, preheat the oven to 180C/350F/Gas 4. For the biscuits, preheat the oven to 180C/350F/Gas 4. In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs. In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes. Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge. Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge. Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely. Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely. Serve the biscuits with chilled butter. Serve the biscuits with chilled butter.
Fatless white sauce recipe
 Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet. 10fl oz/275ml milk - this can be infused but must be cold ¾oz/20g sauce/plain flour salt and freshly milled black pepper 10fl oz/275ml milk - this can be infused but must be cold ¾oz/20g sauce/plain flour salt and freshly milled black pepper Method All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat.
Fat rascal buns recipe
 These buns originate from Yorkshire and have been made since Elizabethan times. Serve them warm or cool with a dollop of extra thick double cream. 150g/5½oz plain flour 150g/5½oz self-raising flour1 tsp baking powder 150g/5½oz butter150g/5½oz mixed dried fruit100g/3½oz caster sugar1 tsp cinnamon powder½ tsp grated nutmeg1 orange, zest only 1 lemon, zest only1 free-range egg yolkabout 50ml/2fl oz milk 150g/5½oz plain flour 150g/5½oz self-raising flour 1 tsp baking powder 150g/5½oz butter 150g/5½oz mixed dried fruit 100g/3½oz caster sugar 1 tsp cinnamon powder ½ tsp grated nutmeg 1 orange, zest only 1 lemon, zest only 1 free-range egg yolk about 50ml/2fl oz milk 1 free-range egg, yolk onlypinch of salt1 tbsp waterflaked almonds and glacé cherries, to decorate 1 free-range egg, yolk only pinch of salt 1 tbsp water flaked almonds and glacé cherries, to decorate Method Preheat the oven to 200C/400F/Gas6. Grease a baking tray.Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs.Add the mixed dried fruit, sugar, spices, orange and lemon zests.Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray.For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. Preheat the oven to 200C/400F/Gas6. Grease a baking tray. Preheat the oven to 200C/400F/Gas6. Grease a baking tray. Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Add the mixed dried fruit, sugar, spices, orange and lemon zests. Add the mixed dried fruit, sugar, spices, orange and lemon zests. Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray. Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray. For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown.