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Vegan bacon bits recipe
 No pigs were harmed in the making of this bacon. Tofu is fried with lots of savoury flavours to create these vegan bacon bits. 1 tbsp olive oil1 tbsp maple syrup1 tbsp tamari or soy sauce½ tsp garlic powder½ tsp onion granules¼ tsp annatto powderfew drops liquid smoke (optional) 100g/3½oz smoked tofu, finely dicedsalt and pepper 1 tbsp olive oil 1 tbsp maple syrup 1 tbsp tamari or soy sauce ½ tsp garlic powder ½ tsp onion granules ¼ tsp annatto powder few drops liquid smoke (optional) 100g/3½oz smoked tofu, finely diced salt and pepper Method Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Recipe tips For bacon slices, thinly slice the tofu instead of dicing it. Annatto powder adds colour and has a neutral flavour. If you can’t find it, try saffron powder instead.
Cherry Bakewell overnight oats recipe
 This easy, fortifying breakfast is quick to prepare the night before – great for taking to work or school the next day. 50g/1¾oz frozen cherries1 tsp runny honey or agave syrupsmall handful chopped almonds, plus extra to garnish40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)150ml/5fl oz almond milk3 drops almond extract (optional)fresh cherries, to serve (optional) 50g/1¾oz frozen cherries 1 tsp runny honey or agave syrup small handful chopped almonds, plus extra to garnish 40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required) 150ml/5fl oz almond milk 3 drops almond extract (optional) fresh cherries, to serve (optional) Method Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Recipe tips If you have rolled oats, bake them on a baking tray in an oven preheated to 200C/180C Fan/Gas 6 for 7 minutes to make them toasty, nutty and fragrant. Frozen fruit is a great standby for breakfast pots and smoothies. Blueberries and blackberries would also work well in this recipe.
Cinnamon apple overnight oats with date butter recipe
 The date butter makes enough for three or four breakfasts and is good for spreading on toast or topping yoghurt too. 40g/1½oz porridge oats½ apple, grated or finely choppedsmall handful pecans, chopped150ml/5fl oz milk or soya milk¼ tsp ground cinnamon1 tbsp date butter (see below) 40g/1½oz porridge oats ½ apple, grated or finely chopped small handful pecans, chopped 150ml/5fl oz milk or soya milk ¼ tsp ground cinnamon 1 tbsp date butter (see below) 100g/3½oz dates, finely chopped3 tbsp boiling waterpinch ground cinnamon 100g/3½oz dates, finely chopped 3 tbsp boiling water pinch ground cinnamon Method For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool.For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool. For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool. For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. Recipe tips You can substitute banana for the apple and/or add a few drops of vanilla extract for variety.
Carrot cake overnight oats recipe
 Rather like having cake for breakfast, but a lot better for you, these overnight oats have natural sweetness and spice that tastes just like carrot cake. By Emily Angle Shopping list Ingredients 40g/1½oz porridge oats or rolled oats40g/1½oz carrot, finely grated½ apple, finely gratedsmall handful raisins½ tsp mixed spice1 tsp brown sugar150ml/5fl oz milk or soya milk 40g/1½oz porridge oats or rolled oats 40g/1½oz carrot, finely grated ½ apple, finely grated small handful raisins ½ tsp mixed spice 1 tsp brown sugar 150ml/5fl oz milk or soya milk How-to videos Method Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. How-to videos How to make overnight oats Related recipes Apple, pear and berry bircher. By Dr Rupy Aujla overnight oats recipes (11) Banana cocoa crunch overnight oats. By Emily Angle overnight oats recipes (11) Bircher muesli. By Ella Woodward overnight oats recipes (11) Blackberry crumble overnight oats. By Emily Angle overnight oats recipes (11) Pear, apple and ginger crumble. By Dr Rupy Aujla oats recipes (157) Ginger chocolate oat bar. By Nigel Slater oats recipes (157) Whisky shortbread ding dangs. By Norman Calder oats recipes (157)
Blackberry crumble overnight oats recipe
 Blackberry crumble for breakfast? Yes please! Use last season's frozen blackberries or buy ready-frozen from the supermarket freezer aisle. 50g/1¾oz frozen blackberries1 tsp runny honey or agave syrupsmall handful chopped almonds or walnuts40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)150ml/5fl oz milk or vegan alternative3 drops almond extract (optional) 50g/1¾oz frozen blackberries 1 tsp runny honey or agave syrup small handful chopped almonds or walnuts 40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required) 150ml/5fl oz milk or vegan alternative 3 drops almond extract (optional) Method Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. In the morning, top with extra nuts, if desired. Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. In the morning, top with extra nuts, if desired. In the morning, top with extra nuts, if desired. Recipe tips If you prefer your oats warmed, microwave the mixture in the morning for 30 seconds to release the aromas and flavours.
Cucumber and dill fridge pickle recipe
The salt draws out the excess moisture from the vegetables, which will help to keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. You can make a smaller quantity of this pickle to fit a 500ml/18fl oz jar. You will need half the cucumbers, but the full amount of the pickling liquid.
Smoked tomato ketchup recipe
 This spicy take on tomato ketchup is a good way to use up any extra tomatoes that are past their best. 1 tbsp olive oil 1 red chilli, finely chopped 1 banana shallot or small onion, finely chopped 1 large garlic clove, chopped 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped 50g/1¾oz tomato purée 2 tbsp sweet smoked paprika 75ml/2½fl oz red wine vinegar 50g/1¾oz light soft brown sugar 1 tbsp honey or maple syrup (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 red chilli, finely chopped 1 banana shallot or small onion, finely chopped 1 large garlic clove, chopped 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped 50g/1¾oz tomato purée 2 tbsp sweet smoked paprika 75ml/2½fl oz red wine vinegar 50g/1¾oz light soft brown sugar 1 tbsp honey or maple syrup (optional) salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Transfer to a sterilised jar and keep in the fridge for up to 1 month. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Transfer to a sterilised jar and keep in the fridge for up to 1 month. Transfer to a sterilised jar and keep in the fridge for up to 1 month.
Apple chutney recipe
Spiced apple chutney This apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton. 225g/8oz onions, chopped900g/2lb apples, cored and chopped110g/4oz sultanas, raisins or chopped dates15g/½oz ground coriander15g/½oz paprika15g/½oz mixed spice15g/½oz salt340g/12oz granulated sugar425ml/¾ pints malt vinegar 225g/8oz onions, chopped 900g/2lb apples, cored and chopped 110g/4oz sultanas, raisins or chopped dates 15g/½oz ground coriander 15g/½oz paprika 15g/½oz mixed spice 15g/½oz salt 340g/12oz granulated sugar 425ml/¾ pints malt vinegar Method Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan.When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.Turn into sterilised jars, seal and cool.Store in a cool, dark cupboard for two to three months before eating. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. Turn into sterilised jars, seal and cool. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating. Store in a cool, dark cupboard for two to three months before eating. Recipe tips To clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
Cod en papillote recipe
 A delightful little gift to yourself! This fish-wrapped-in-paper dish serves one, but it can be easily scaled up. 2 slices fresh lemon2 garlic cloves, halved175g/6oz thick cod, haddock or other white fish loin fillet, skinned1 stick lemongrass, halved lengthways and bashed with a rolling pin2 spring onions, halved2 small sprigs fresh rosemary2 small sprigs fresh thyme1 red chilli, finely sliced1 bay leaf1 tbsp white wine1 tbsp extra virgin olive oilpinch flaked sea salt 2 slices fresh lemon 2 garlic cloves, halved 175g/6oz thick cod, haddock or other white fish loin fillet, skinned 1 stick lemongrass, halved lengthways and bashed with a rolling pin 2 spring onions, halved 2 small sprigs fresh rosemary 2 small sprigs fresh thyme 1 red chilli, finely sliced 1 bay leaf 1 tbsp white wine 1 tbsp extra virgin olive oil pinch flaked sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt.Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly).Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt. Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly). Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly). Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving.
Fresa-rita spritz recipe
 This tequila cocktail is sweetened with marmalade and strawberries. 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decoratehandful mint leaves25ml/¾fl oz lime juice50ml/2fl oz tequila blanco25ml/¾fl oz triple sec1 tsp honey1 tbsp marmalade lime soda, to top up withice cubes 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decorate handful mint leaves 25ml/¾fl oz lime juice 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 1 tsp honey 1 tbsp marmalade lime soda, to top up with ice cubes Method Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry.
Classic margarita recipe
 This classic cocktail is decorated with pink salt on the rim of the glass. 50ml/2fl oz tequila blanco25ml/¾fl oz triple sec20ml/½fl oz lime juicepink salt, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 20ml/½fl oz lime juice pink salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly.Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly. Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly. Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail.
Tagliatelle with olives and pangrattato recipe
 A quick and easy pasta dish, taken to new heights with a scattering of aromatic, crunchy breadcrumbs. 200g/7oz tagliatelle pasta2 tbsp olive oil2 anchovy fillets¼ red chilli, finely chopped1 large garlic clove, thinly sliced70g/2½oz green or black pitted olives¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped 200g/7oz tagliatelle pasta 2 tbsp olive oil 2 anchovy fillets ¼ red chilli, finely chopped 1 large garlic clove, thinly sliced 70g/2½oz green or black pitted olives ¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped 50g/1¾oz unsalted butter150g/5½oz panko breadcrumbs½ lemon, zest onlyhandful flatleaf parsley, finely chopped 50g/1¾oz unsalted butter 150g/5½oz panko breadcrumbs ½ lemon, zest only handful flatleaf parsley, finely chopped Method Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat.To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat. To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve.