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Sticky chicken thighs with lemon and honey recipe
 Sweet and sticky with crisp skin, this recipe makes the most of chicken thighs. 1 tbsp black peppercorns2 lemons, juice only good squeeze or two of runny honeydollop grainy mustard2 garlic cloves, crushed6 large chicken thighs, bone in and skin onsea salt, to taste2-3 preserved lemonshandful green olives, pits removed, slicedsmall handful fresh flatleaf parsley, leaves only 1 tbsp black peppercorns 2 lemons, juice only good squeeze or two of runny honey dollop grainy mustard 2 garlic cloves, crushed 6 large chicken thighs, bone in and skin on sea salt, to taste 2-3 preserved lemons handful green olives, pits removed, sliced small handful fresh flatleaf parsley, leaves only Method Preheat the oven at 200C/400F/Gas 6.Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. Preheat the oven at 200C/400F/Gas 6. Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.
Biscuit and banana bake recipe
 A simple, humble baked pudding that you can make when all the fuss of Christmas gets too much. 6 amaretti biscuits, crumbled 6 shortbread biscuits, crumbled3-4 bananas, sliced 150ml/5fl oz almond liqueur, such as amaretto 50g/1¾oz salted butter2 tbsp soft light brown sugar150g/5½oz whole almonds, toasted and roughly chopped 250g/9oz crème fraîche 6 amaretti biscuits, crumbled 6 shortbread biscuits, crumbled 3-4 bananas, sliced 150ml/5fl oz almond liqueur, such as amaretto 50g/1¾oz salted butter 2 tbsp soft light brown sugar 150g/5½oz whole almonds, toasted and roughly chopped 250g/9oz crème fraîche Method Preheat the oven to 190C/170C Fan/Gas 5. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Bake for 25 minutes, basting frequently. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Bake for 25 minutes, basting frequently. Bake for 25 minutes, basting frequently. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche.
Traditional shortbread recipe
 This traditional shortbread is perfect with a cup of tea on a rainy day or sliced as Christmas gifts. 130g/4½oz butter, softened 60g/2½oz caster sugar, plus extra for sprinkling 130g/4½oz plain flour 60g/2½oz rice flour pinch salt 130g/4½oz butter, softened 60g/2½oz caster sugar, plus extra for sprinkling 130g/4½oz plain flour 60g/2½oz rice flour pinch salt Method Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170C/325F/Gas 3. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.) Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.) Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Recipe tips Add one tablespoon of chopped stem ginger or the finely grated zest of a lemon or lime to vary the recipe.
Mint julep recipe
 A quick and easy guide to ‘the drink of the Kentucky Derby’ and one of the most refreshing whisky cocktails. With bourbon, fresh mint and a simple sugar syrup, you’re just a few steps away from making this classic at home. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water handful ice, crushed50ml/2fl oz bourbon whiskey8-10 mint leaves, plus a fresh mint sprig, to garnish handful ice, crushed 50ml/2fl oz bourbon whiskey 8-10 mint leaves, plus a fresh mint sprig, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig.Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour.Garnish with a little more crushed ice and a big sprig of mint. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour. Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour. Garnish with a little more crushed ice and a big sprig of mint. Garnish with a little more crushed ice and a big sprig of mint. Recipe tips If you don’t want to waste the mint stalks, try infusing the sugar syrup with them. Scale up the syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
Sweet potato oven chips recipe
 Make your chips a little bit healthier with sweet potatoes – spice them up as much as you like. Each serving provides 265 kcal, 2g protein, 36g carbohydrates (of which 10g sugars), 11.5g fat (of which 2g saturates), 5.6g fibre and 1.4g salt. 350g/12oz sweet potatoes, peeled and cut into chips2 tbsp olive oil½ tsp sea salt1 tsp crushed dried chilli flakes or smoked paprikafreshly ground black pepper 350g/12oz sweet potatoes, peeled and cut into chips 2 tbsp olive oil ½ tsp sea salt 1 tsp crushed dried chilli flakes or smoked paprika freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. Pile onto a plate and serve immediately.
Tomato rubbed toast recipe
 A Mediterranean classic. Toast has never tasted so delicious! By Emily Angle Shopping list Ingredients 1 ripe tomato1 tbsp olive oilsalt and freshly cracked black pepper1 slice sourdough, toasted 1 ripe tomato 1 tbsp olive oil salt and freshly cracked black pepper 1 slice sourdough, toasted Method Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Related recipes The ultimate vegan breakfast. By Roxy Pope and Ben Pook Vegan breakfasts recipes (21) Tomato eggy bread. By Hattie Ellis tomato recipes (941) Flamenco eggs. By Rick Stein tomato recipes (941) Tandoori king prawns with butter sauce. By James Martin tomato recipes (941)
Wild rice salad recipe
 This delicious wild rice salad recipe is perfect for picnics, barbecues or lunchboxes. Each serving provides 331kcal, 8g protein, 35g carbohydrate (of which 1.5g sugars), 16g fat (of which 3g saturates), 6g fibre and 0.1g salt. 100g/3½oz broad beans, podded3-4 tbsp extra virgin olive oil1 lemon, juice only1 garlic clove, crushedpinch chilli flakes175g/6oz wild rice, cooked according to packet instructions1 ripe avocado, peeled, stone removed, sliced 3 spring onions, sliced4 radishes, sliced2-3 handfuls micro cress 100g/3½oz broad beans, podded 3-4 tbsp extra virgin olive oil 1 lemon, juice only 1 garlic clove, crushed pinch chilli flakes 175g/6oz wild rice, cooked according to packet instructions 1 ripe avocado, peeled, stone removed, sliced 3 spring onions, sliced 4 radishes, sliced 2-3 handfuls micro cress Method Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Recipe tips Add some chicken or chargrilled slices of haloumi.
Simple baba ganoush recipe
 This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment. 2 aubergine, peeled and chopped6 tbsp olive oil½ red onion, finely chopped2 garlic cloves, crushed1 large bunch fresh basilsplash olive oil1 loaf ciabatta extra olive oil, to brush 2 aubergine, peeled and chopped 6 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, crushed 1 large bunch fresh basil splash olive oil 1 loaf ciabatta extra olive oil, to brush Method Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutesMeanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.Serve the aubergine mixture with the griddled bread. Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl. Serve the aubergine mixture with the griddled bread. Serve the aubergine mixture with the griddled bread. Recipe tips You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic.
Hummus recipe
 This is a hummus recipe for those who like it really garlicky. Feel free to adjust to your own tastes, 1 x 410g/14oz tin chickpeas, rinsed and drained4 tbsp water or vegetable stock2 large cloves garlic3 tbsp tahini (sesame paste)3 tbsp lemon juicesalt, to taste1 tbsp olive oil 1 x 410g/14oz tin chickpeas, rinsed and drained 4 tbsp water or vegetable stock 2 large cloves garlic 3 tbsp tahini (sesame paste) 3 tbsp lemon juice salt, to taste 1 tbsp olive oil chopped fresh parsleyolive oilpine nuts, fried paprika chopped fresh parsley olive oil pine nuts, fried paprika Method Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. Add the olive oil and blend again until hummus is the desired texture. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. Add the olive oil and blend again until hummus is the desired texture. Add the olive oil and blend again until hummus is the desired texture. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika.
Lentil and spinach soup recipe
 This tasty spiced lentil and spinach soup is topped off with a swirl of cream. A hearty vegetarian and gluten-free soup. 55g/2oz butter½ onion, finely sliced1 garlic clove, crushed1 large tomato, chopped100g/3½oz Puy lentils150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)100g/3½oz spinach leaves, washed1 tbsp chopped fresh parsley1 tbsp chopped fresh basil leavessalt and freshly ground black pepper 1 tbsp double cream, to serve 55g/2oz butter ½ onion, finely sliced 1 garlic clove, crushed 1 large tomato, chopped 100g/3½oz Puy lentils 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock) 100g/3½oz spinach leaves, washed 1 tbsp chopped fresh parsley 1 tbsp chopped fresh basil leaves salt and freshly ground black pepper 1 tbsp double cream, to serve Method Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.Add the garlic and fry for one minute.Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly.Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary.To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Add the garlic and fry for one minute. Add the garlic and fry for one minute. Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly. Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary. To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream.