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Tahini sauce recipe
 This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. 5 tbsp tahini 1 garlic clove, crushed1½ lemons, juice only¾ tsp sea salt flakes 5 tbsp tahini 1 garlic clove, crushed 1½ lemons, juice only ¾ tsp sea salt flakes Method Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. Taste for seasoning – adding more salt or lemon juice if needed. Recipe tips The tahini sauce will keep for up to a week in a sealed container in the fridge. It may firm up a little in the fridge, so just add a little cold water to loosen it before using.
Tahini-creamed chard recipe
Ingredients 200g/7oz tahini3 tbsp extra virgin olive oil1 tsp ground cumin½ unwaxed lemon, juice only7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped4 tbsp olive oil1–2 large onions (about 200g/7oz), finely chopped 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped1 tsp sea salt2 tbsp white sesame seeds, toasted, to garnish 200g/7oz tahini 3 tbsp extra virgin olive oil 1 tsp ground cumin ½ unwaxed lemon, juice only 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped 4 tbsp olive oil 1–2 large onions (about 200g/7oz), finely chopped 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped 1 tsp sea salt 2 tbsp white sesame seeds, toasted, to garnish Method Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft.Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft. Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted.
Upma recipe
 This is based on a popular breakfast dish from Southern India and tastes great with a cup of masala chai. 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes2 tbsp olive oil1 sprig curry leaves 1 tsp cumin seeds 1 tsp mild chilli powder 1 tsp finely chopped fresh root ginger1 garlic clove, finely chopped½ tsp ground turmeric ½ tsp mustard seeds ½ tsp nigella seeds 1 onion, roughly chopped2 green chillies, finely chopped 6 ripe tomatoes, roughly chopped 1 bunch fresh coriander, stalks and leaves separated and chopped 1 loose handful cashew nuts, soaked in water for 1 hour and roughly chopped squeeze lemon juice salt and freshly ground black pepper 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes 2 tbsp olive oil 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mild chilli powder 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped ½ tsp ground turmeric ½ tsp mustard seeds ½ tsp nigella seeds 1 onion, roughly chopped 2 green chillies, finely chopped 6 ripe tomatoes, roughly chopped 1 bunch fresh coriander, stalks and leaves separated and chopped 1 loose handful cashew nuts, soaked in water for 1 hour and roughly chopped squeeze lemon juice salt and freshly ground black pepper Method If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately.
Vanilla cake recipe
 This easy vanilla cake is perfect for birthday cakes or cupcakes, and can be halved easily. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz arrowroot, cornflour or cocoa2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz arrowroot, cornflour or cocoa 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder Method Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4. Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Recipe tips To vary the flavour, replace the milk with orange juice for a citrus cake; or add finely grated zest, chocolate chips or dried fruit in with the milk.
Vanilla ice cream recipe
 This easy recipe for creamy vanilla ice cream doesn't require an in ice cream maker. 2 vanilla pods500ml/16fl oz double cream (see tip)70g/3oz sugar3 egg yolks 2 vanilla pods 500ml/16fl oz double cream (see tip) 70g/3oz sugar 3 egg yolks Method Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Recipe tips Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there's no need to stir it. Ideal for anyone without an ice cream maker.
Vegan cheese sauce recipe
 This tangy, creamy, zesty vegan 'cheese' sauce is one of the most moreish sauces you'll ever taste. Great for nachos, dipping crisps or stirring through cooked pasta. 400g/14oz butternut squash, chopped into 2.5cm/1in rounds150g/5½oz smooth cashew butter1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice1 large garlic clove, finely chopped3–4 tbsp nutritional yeast3 tbsp almond milk (or other vegan milk alternative)½ lemon, juice onlysalt and freshly ground black pepper 400g/14oz butternut squash, chopped into 2.5cm/1in rounds 150g/5½oz smooth cashew butter 1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice 1 large garlic clove, finely chopped 3–4 tbsp nutritional yeast 3 tbsp almond milk (or other vegan milk alternative) ½ lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth.
Welsh rarebit with crab recipe
 If Welsh rarebit wasn’t good enough as it is, Matt Tebbutt adds crabmeat to his for something truly special. 50g/1¾oz unsalted butter50g/1¾oz plain flour250ml/9fl oz Welsh beer250g/9oz gruyère½ tsp Dijon mustarddash Worcestershire sauce100g/3½oz white crabmeat 1 tsp chives, chopped1 baguette, sliced and toasted 50g/1¾oz unsalted butter 50g/1¾oz plain flour 250ml/9fl oz Welsh beer 250g/9oz gruyère ½ tsp Dijon mustard dash Worcestershire sauce 100g/3½oz white crabmeat 1 tsp chives, chopped 1 baguette, sliced and toasted Method Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives.Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives. Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour.
Walnut and Stilton soda bread recipe
 Studded with Stilton, sultanas and walnuts, this soda bread is great simply slathered with butter, or as part of a deli-style lunch. 100g/3½oz Stilton cheese75g/2½oz shelled walnuts, roughly chopped50g/1¾oz sultanas 100g/3½oz Stilton cheese 75g/2½oz shelled walnuts, roughly chopped 50g/1¾oz sultanas 300g/10½oz plain white flour, plus extra for dusting200g/7oz wholemeal flour1 tsp bicarbonate of soda1 tsp table salt400ml/14fl oz buttermilk 300g/10½oz plain white flour, plus extra for dusting 200g/7oz wholemeal flour 1 tsp bicarbonate of soda 1 tsp table salt 400ml/14fl oz buttermilk Method For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside.For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper.Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings.Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour.Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base.Remove from the oven and cool on a wire rack. For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside. For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside. For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper. For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper. Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings. Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings. Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour. Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour. Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base. Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base. Remove from the oven and cool on a wire rack. Remove from the oven and cool on a wire rack.
Walnut, pear and goats' cheese salad recipe
 1 pear, peeled and chopped into 1cm/½in cubes55g/2oz walnuts, shells removed, roughly chopped55g/2oz goats' cheese, crumbledhandful fresh parsleyhandful fresh corianderhandful fresh chervil 1 pear, peeled and chopped into 1cm/½in cubes 55g/2oz walnuts, shells removed, roughly chopped 55g/2oz goats' cheese, crumbled handful fresh parsley handful fresh coriander handful fresh chervil 2 tsp extra virgin olive oil1 tsp balsamic vinegarsqueeze lemon juicesalt and freshly ground black pepper 2 tsp extra virgin olive oil 1 tsp balsamic vinegar squeeze lemon juice salt and freshly ground black pepper Method For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well.For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well.To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well. For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well. For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well. For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well. To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate.
Walnut and caramel tart recipe
 Maple syrup and golden syrup combined with crunchy walnuts make an irresistible filling for this tart served with a dollop of crème fraîche. 1 x 25cm/10in blind baked pastry case 1 x 25cm/10in blind baked pastry case 115g/4oz salted butter300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped 115g/4oz salted butter 300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped 8 walnuts300ml/10fl oz crème fraîche5 tbsp walnut oil, to serve 8 walnuts 300ml/10fl oz crème fraîche 5 tbsp walnut oil, to serve Method To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set.To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve.Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. Recipe tips This tart can be served warm, room temperature or chilled in the fridge. Just remember to allow it to cool to room temperature before you chill it, otherwise the filling may crack.