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Pasta with almond, basil and pecorino pesto (pesto alla Trapanese) recipe
 Homemade pesto is such a treat. This version comes from Trapani in Sicily, and uses almonds and tomatoes instead of pine nuts. 75g/2¾oz almonds in their skinslarge handful basil (about 30g/1oz), torn (reserve a few leaves for decoration)4 garlic cloves, chopped300g/10½oz cherry tomatoes, halved50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve6 tbsp olive oil8 turns black peppermill½ tsp salt, plus extra for cooking500g/1lb 2oz spaghetti, linguine or bucatini, to serve 75g/2¾oz almonds in their skins large handful basil (about 30g/1oz), torn (reserve a few leaves for decoration) 4 garlic cloves, chopped 300g/10½oz cherry tomatoes, halved 50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve 6 tbsp olive oil 8 turns black peppermill ½ tsp salt, plus extra for cooking 500g/1lb 2oz spaghetti, linguine or bucatini, to serve Method Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins.Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour.In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins. Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour. Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.
Paul Hollywood's white bread recipe
 Paul Hollywood shows you how to make white bread with no fuss at all. 500g/1lb 2oz strong flour15g/½oz salt55ml/2fl oz olive oil20g/¾oz fresh yeast275ml/9fl oz water 500g/1lb 2oz strong flour 15g/½oz salt 55ml/2fl oz olive oil 20g/¾oz fresh yeast 275ml/9fl oz water Method Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt.Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour.Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin.Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt. Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin. Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin. Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack.
How to make white bread recipe
 With a little bit of effort, you can enjoy freshly baked white bread. Just add butter. 15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast 300ml/½ pint lukewarm milk450g/1lb strong white flour1 tsp salt25g/1oz butter 15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast 300ml/½ pint lukewarm milk 450g/1lb strong white flour 1 tsp salt 25g/1oz butter Method Mix the yeast with a little of the milk to get a creamy liquid.Put the flour and the salt in a bowl and rub in the butter.Stir in the yeast liquid and the rest of the milk to get a soft dough. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise.Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin.Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes.Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. Mix the yeast with a little of the milk to get a creamy liquid. Mix the yeast with a little of the milk to get a creamy liquid. Put the flour and the salt in a bowl and rub in the butter. Put the flour and the salt in a bowl and rub in the butter. Stir in the yeast liquid and the rest of the milk to get a soft dough. Stir in the yeast liquid and the rest of the milk to get a soft dough. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise. Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool.
Peppermint creams recipe
 An easy, homemade version of this retro classic. Peppermint creams make delicious Christmas presents and children will have great fun stamping out the circles and decorating with chocolate. 1 free-range egg white½ lemon, juice only1 tsp peppermint flavouring425g/15 oz icing sugar, plus extra for dusting175g/6¼oz dark chocolate 1 free-range egg white ½ lemon, juice only 1 tsp peppermint flavouring 425g/15 oz icing sugar, plus extra for dusting 175g/6¼oz dark chocolate Method Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste.Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set.Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste. Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste. Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly. Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly. Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set. Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set.
Chorizo tapas recipe
 These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry. 2 tbsp olive oil1 banana shallot, sliced1 garlic clove, finely chopped300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks2 fresh bay leaves200ml/7fl oz red wine 2 tbsp olive oil 1 banana shallot, sliced 1 garlic clove, finely chopped 300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks 2 fresh bay leaves 200ml/7fl oz red wine 2 tbsp olive oil2 garlic cloves, sliced300g/11oz chorizo, cut diagonally into ½cm/¼in thick slicespinch sea salt8 medium-sized prawns, shell on50ml/2fl oz dry sherry2-3 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, sliced 300g/11oz chorizo, cut diagonally into ½cm/¼in thick slices pinch sea salt 8 medium-sized prawns, shell on 50ml/2fl oz dry sherry 2-3 tbsp chopped fresh flatleaf parsley Method For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened.Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the dry sherry and deglaze the pan. Tip into a serving dish and sprinkle over the parsley. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the dry sherry and deglaze the pan. Add the dry sherry and deglaze the pan. Tip into a serving dish and sprinkle over the parsley. Tip into a serving dish and sprinkle over the parsley.
Scallops beurre blanc recipe
 Simon Hopkinson's recipe for scallops will have you devouring every morsel from the plate. 2 shallots, finely chopped60ml/2fl oz white wine vinegar60ml/2fl oz dry white wine125g/4½oz cold unsalted butter, cut into small chunks10 scallopsdash olive oilsalt and freshly ground white pepperfresh chives, finely chopped, to garnish 2 shallots, finely chopped 60ml/2fl oz white wine vinegar 60ml/2fl oz dry white wine 125g/4½oz cold unsalted butter, cut into small chunks 10 scallops dash olive oil salt and freshly ground white pepper fresh chives, finely chopped, to garnish Method For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper.Spoon the sauce over the scallops and garnish with chives. For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper. Spoon the sauce over the scallops and garnish with chives. Spoon the sauce over the scallops and garnish with chives.
Hollandaise sauce recipe
 Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof technique. Then serve on top of eggs or asparagus. 3 tbsp white wine vinegar6 peppercorns1 dried bay leaf2 egg yolks 125g/4oz butter, meltedlemon juice, salt and pepper to taste 3 tbsp white wine vinegar 6 peppercorns 1 dried bay leaf 2 egg yolks 125g/4oz butter, melted lemon juice, salt and pepper to taste Method Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool.Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm.Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper.Season to taste with salt and pepper and a little lemon juice. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper. Season to taste with salt and pepper and a little lemon juice. Season to taste with salt and pepper and a little lemon juice. Recipe tips You can always skip the reduction of the vinegar and just use 1 tablespoon of good quality white wine vinegar. If the hollandaise gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube.
Healthy chicken casserole recipe
 This super-simple one-pot healthy chicken casserole has a rich and spicy tomato sauce studded with black olives, with spinach stirred in just before serving. Each serving provides 333 kcal, 36g protein, 16.5g carbohydrates (of which 10.5g sugars), 12.5g fat (of which 2.5g saturates), 5g fibre and 1.2g salt. 1 tsp olive oil 1 large red onion, chopped1 large red pepper, seeds removed, thinly sliced1 red chilli, diced3 garlic cloves, sliced1 tsp hot smoked paprika½ tsp cayenne pepper2 tbsp sun-dried tomato purée 600g/1lb 5oz skinless and boneless chicken thighs400g tin chopped tomatoes100ml/3½fl oz chicken stock100g/3½oz pitted black olives1 lemon, juice only½ large orange, juice only 250g/9oz baby spinach 1 tsp olive oil 1 large red onion, chopped 1 large red pepper, seeds removed, thinly sliced 1 red chilli, diced 3 garlic cloves, sliced 1 tsp hot smoked paprika ½ tsp cayenne pepper 2 tbsp sun-dried tomato purée 600g/1lb 5oz skinless and boneless chicken thighs 400g tin chopped tomatoes 100ml/3½fl oz chicken stock 100g/3½oz pitted black olives 1 lemon, juice only ½ large orange, juice only 250g/9oz baby spinach Method Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated.Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot.
Wilted red cabbage with ham hock recipe
 An easy way to turn leftover ham into a healthy meal. Homemade mayonnaise on red cabbage with no cooking needed. 1 egg yolk1 tbsp Dijon mustard50ml/2fl oz walnut vinegar100ml/3½fl oz vegetable oilsalt and freshly ground black pepper½ red cabbage, finely sliced½ cooked ham hock, shredded 1 egg yolk 1 tbsp Dijon mustard 50ml/2fl oz walnut vinegar 100ml/3½fl oz vegetable oil salt and freshly ground black pepper ½ red cabbage, finely sliced ½ cooked ham hock, shredded Method Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper.Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour.Pile onto plates and top with some shredded ham hock. Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper. Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper. Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour. Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour. Pile onto plates and top with some shredded ham hock. Pile onto plates and top with some shredded ham hock.