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Gluten-free chocolate cake recipe
 This is a rich, decadent, gluten-free chocolate cake from Italy. Serve with authentic, Italian pistachio ice cream for extra delight. 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces200g/7oz unsalted butter, softened, cut into small pieces200g/7oz golden caster sugar5 free-range eggs, ‎separated200g/7oz ground almonds 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces 200g/7oz unsalted butter, softened, cut into small pieces 200g/7oz golden caster sugar 5 free-range eggs, ‎separated 200g/7oz ground almonds Method Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper.Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack. Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper. Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack.
Simple chocolate fudge cake recipe
 Great if you don't own any cake tins, this chocolate fudge cake is baked in an oven dish and served as a dessert. 85g/3oz self-raising flour30g/1oz cocoa powderpinch salt115g/4oz light muscovado sugar115g/4oz unsalted butter, softened1 tsp vanilla essence2 free-range eggs, lightly beaten2-3 tbsp milk 85g/3oz self-raising flour 30g/1oz cocoa powder pinch salt 115g/4oz light muscovado sugar 115g/4oz unsalted butter, softened 1 tsp vanilla essence 2 free-range eggs, lightly beaten 2-3 tbsp milk 85g/3oz light muscovado sugar30g/1oz cocoa powder 225ml/8fl oz milk 85g/3oz light muscovado sugar 30g/1oz cocoa powder 225ml/8fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.To make the sponge, sift the flour into a bowl with the cocoa powder and salt.In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Mix in just enough milk to give a soft dropping consistency.Spoon into the buttered ovenproof dish.For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk.Pour evenly over the uncooked cake mixture. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.Serve hot, warm or cold, with or without cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. To make the sponge, sift the flour into a bowl with the cocoa powder and salt. To make the sponge, sift the flour into a bowl with the cocoa powder and salt. In a separate bowl, cream together the sugar and butter until light and fluffy. In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Mix in just enough milk to give a soft dropping consistency. Mix in just enough milk to give a soft dropping consistency. Spoon into the buttered ovenproof dish. Spoon into the buttered ovenproof dish. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk. Pour evenly over the uncooked cake mixture. Pour evenly over the uncooked cake mixture. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch. Serve hot, warm or cold, with or without cream. Serve hot, warm or cold, with or without cream.
Roast calculator
Click on the image below to load the calculator. Whether you’re planning chicken, beef, pork or lamb for your Sunday roast, find out the ideal meat cooking times and temperatures with our easy-to-use calculator. No maths required! Simply select your meat and cut from the menu and type in the weight in kg (if it's a bird tell us the stuffed weight). If you're cooking beef or lamb, tell us if you want it well done, medium or rare. Then click "calculate" to find out the browning and cooking times and temperatures and the resting time. Tap "checking for doneness" to find out what the internal temperature of the meat should be when it's ready. Defrosting Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. It is particularly important to ensure that poultry is fully defrosted before cooking. Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram. Resting meat Once your meat is cooked, rest it in a warm place covered with tented foil for the time specified in the calculator. During this time it will become more juicy and easier to carve. Never skip the resting time, as it really does improve the texture of the meat. It also gives you time to do the roast potatoes and Yorkshire puddings in a hotter oven. Go further with flavour Spice up your roast with marinades, rubs and glazesRoast chicken recipes with stuffing and sidesRoast beef recipes for all cuts, with sauces and gravy ideas to tryRoast pork recipes that give pork belly, shoulder or loin a flavour makeoverRoast lamb recipes with global flavours from Morocco to the Med and beyond Spice up your roast with marinades, rubs and glazes Roast chicken recipes with stuffing and sides Roast beef recipes for all cuts, with sauces and gravy ideas to try Roast pork recipes that give pork belly, shoulder or loin a flavour makeover Roast lamb recipes with global flavours from Morocco to the Med and beyond
Roast chicken with an olive and basil sauce recipe
 Chicken pieces are roasted alongside sweet potato chunks in this Mediterranean-inspired supper by Matt Tebbutt. 250g/9oz pitted green olives 25g/1oz fresh basil2 tbsp runny honey 2 lemons, zest and juice 4 tbsp light soy sauce 250g/9oz pitted green olives 25g/1oz fresh basil 2 tbsp runny honey 2 lemons, zest and juice 4 tbsp light soy sauce 1 whole chicken, jointed, bone in2 sweet potatoes, peeled and chopped into 2cm/1in pieces2 tbsp olive oil2 fresh rosemary sprigs, leaves chopped 2 bay leaf10 whole garlic cloves250ml/9fl oz white winesalt and freshly ground black pepper 1 whole chicken, jointed, bone in 2 sweet potatoes, peeled and chopped into 2cm/1in pieces 2 tbsp olive oil 2 fresh rosemary sprigs, leaves chopped 2 bay leaf 10 whole garlic cloves 250ml/9fl oz white wine salt and freshly ground black pepper Method To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside.To make the roast chicken, preheat the oven to 220C/200C/Gas 7.In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well.Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes.Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce.Serve with a side salad, if you like. To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside. To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside. To make the roast chicken, preheat the oven to 220C/200C/Gas 7. To make the roast chicken, preheat the oven to 220C/200C/Gas 7. In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well. In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well. Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes. Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes. Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce. Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce. Serve with a side salad, if you like. Serve with a side salad, if you like.
Chicken and mustard hot pot recipe
 This hotpot from Eat Well for Less? is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes. Watch the video for three ways to use up leftover roast chicken. Get the Chinese chicken and sweetcorn noodle soup recipe here or find the spiced chicken fajitas recipe here. Each serving provides 484 kcal, 25g protein, 52g carbohydrate (of which 11g sugars), 18g fat (of which 3.2g saturates), 9.3g fibre and 1.4g salt. 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible)160g/5½oz cooked carrots, roughly chopped1 roasted onion, thickly sliced160g/5½oz button mushrooms, halved1 tsp roughly chopped flatleaf parsley1 tbsp grainy mustard200ml/7fl oz leftover chicken gravy 300g/10½oz leftover roast potatoes, thickly sliced 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible) 160g/5½oz cooked carrots, roughly chopped 1 roasted onion, thickly sliced 160g/5½oz button mushrooms, halved 1 tsp roughly chopped flatleaf parsley 1 tbsp grainy mustard 200ml/7fl oz leftover chicken gravy 300g/10½oz leftover roast potatoes, thickly sliced Method Preheat the oven to 200C/180C Fan/Gas 6.Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Recipe tips You can use any leftover green veg, such as broccoli, shredded cabbage, or leeks. You could also add a handful of frozen peas.
Leftover chicken and sweetcorn noodle soup recipe
 Reduce your food waste with this tasty leftover chicken noodle soup that makes great use of a roast chicken carcass. Watch the video for three ways to use up leftover roast chicken. Get the spiced chicken fajitas recipe here or find the chicken and mustard hotpot recipe here. Each serving provides 247 kcal, 17g protein, 28g carbohydrate (of which 6.9g sugars), 6g fat (of which 1.3g saturates), 4.4g fibre and 2.8g salt. 1 roast chicken carcass and skin, broken up into pieces2 garlic cloves, grated5cm/2in piece ginger, peeled and grated2 tsp reduced salt soy sauce1 red chilli, seeds removed, roughly chopped100g/3½oz cooked cold egg noodles195g tin sweetcorn in water, drained, or frozen sweetcorn1 lime, juice only1 tbsp roughly chopped fresh coriander 1 roast chicken carcass and skin, broken up into pieces 2 garlic cloves, grated 5cm/2in piece ginger, peeled and grated 2 tsp reduced salt soy sauce 1 red chilli, seeds removed, roughly chopped 100g/3½oz cooked cold egg noodles 195g tin sweetcorn in water, drained, or frozen sweetcorn 1 lime, juice only 1 tbsp roughly chopped fresh coriander Method Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water.Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half.Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through.Stir in the lime juice, remaining chilli and coriander and serve straightaway. Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water. Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water. Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half. Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half. Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through. Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through. Stir in the lime juice, remaining chilli and coriander and serve straightaway. Stir in the lime juice, remaining chilli and coriander and serve straightaway. Recipe tips Add any chunks of meat that you have left on the carcass to make the soup more substantial.
Chicken pasta salad recipe
 This bacon and chicken pasta salad is like a club sandwich in a bowl. It will keep overnight in the fridge, so makes a perfect portable lunch that can be made the night before. Each serving provides 527 kcal, 40g protein, 50.5g carbohydrates (of which 7.5g sugars), 17g fat (of which 4.5g saturates), 7g fibre and 2.6g salt. 120g/4¼oz farfalle pasta 3 rashers streaky bacon 1 Romaine lettuce, shredded120g/4¼oz cherry tomatoes, halved150g/5½oz leftover roast chicken, cut or shredded into bite-sized piecessalt and freshly ground black pepper 120g/4¼oz farfalle pasta 3 rashers streaky bacon 1 Romaine lettuce, shredded 120g/4¼oz cherry tomatoes, halved 150g/5½oz leftover roast chicken, cut or shredded into bite-sized pieces salt and freshly ground black pepper 2½ tbsp buttermilk2 tbsp light mayonnaise1 tbsp 0% fat Greek-style yoghurt1 small garlic clove, crushedlarge pinch sea saltlarge handful fresh chives, snipped 2½ tbsp buttermilk 2 tbsp light mayonnaise 1 tbsp 0% fat Greek-style yoghurt 1 small garlic clove, crushed large pinch sea salt large handful fresh chives, snipped Method To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again.Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well.Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again. Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces. Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve.
Spiced cauliflower cheese recipe
 Serve this spicy take on cauliflower cheese with spiced pork chops, or just on its own with a big hunk of crusty bread. 1 large cauliflower, separated into floretsglug of extra virgin olive oil1 tsp salt1 tsp ground black pepper1 tsp ground cumin2 tsp ground paprika1 tsp fennel seeds, crushed1 red chilli, seeds removed, chopped2 tsp honey1 lemon, zest and 4 tsp juice100g/3½oz emmental cheese, grated 50g/1¾oz Gruyère cheese, grated (or more emmental to keep it vegetarian) 1 large cauliflower, separated into florets glug of extra virgin olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp ground cumin 2 tsp ground paprika 1 tsp fennel seeds, crushed 1 red chilli, seeds removed, chopped 2 tsp honey 1 lemon, zest and 4 tsp juice 100g/3½oz emmental cheese, grated 50g/1¾oz Gruyère cheese, grated (or more emmental to keep it vegetarian) Method Preheat the oven to 190C/170C Fan/Gas 5.Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Recipe tips As soon as the dish comes out of the oven, you could pour some truffle oil over the cheese to give the cauliflower an even deeper earthy note.
Cauliflower cheese with maple syrup and Dijon recipe
 A classic dish but given a special twist with the addition of maple syrup, Gruyère cheese and Dijon mustard. 1 head cauliflower, cut into florets1 tbsp olive oil2 tsp maple syrup35g/1¼oz crème fraîche50g/1¾oz Gruyère, grated1 tsp Dijon mustard1 tbsp grated Parmesan 1 tbsp finely snipped fresh chivessalt and freshly ground black pepper 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup 35g/1¼oz crème fraîche 50g/1¾oz Gruyère, grated 1 tsp Dijon mustard 1 tbsp grated Parmesan 1 tbsp finely snipped fresh chives salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve.