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Tofu scramble breakfast bagel recipe
 This tasty vegan breakfast option contains creamy blended tofu, fresh avocado and tomatoes and is topped with spicy sriracha. Each serving provides 449 kcal, 20g protein, 44.8g carbohydrate (of which 8.5g sugars), 19.6g fat (of which 3.9g saturates), 5.7g fibre and 0.73g salt. 150g/5½oz silken tofu (if you don’t have silken tofu, see Tip)½ tsp garlic powder1½ tsp ground turmeric ½ tsp smoked paprika½ tsp Dijon mustard150g/5½oz firm tofu2 seeded bagels, halvedsalt and freshly ground black pepper 150g/5½oz silken tofu (if you don’t have silken tofu, see Tip) ½ tsp garlic powder 1½ tsp ground turmeric ½ tsp smoked paprika ½ tsp Dijon mustard 150g/5½oz firm tofu 2 seeded bagels, halved salt and freshly ground black pepper 1 avocado, peeled, stone removed and mashed4 tomatoes, thinly slicedchopped fresh dillsriracha 1 avocado, peeled, stone removed and mashed 4 tomatoes, thinly sliced chopped fresh dill sriracha Method To make the creamy tofu mixture, add the silken tofu, garlic powder, 1 teaspoon of turmeric, smoked paprika and mustard to a food processor and blend until creamy.Roughly crumble the firm tofu in a non-stick frying pan with half a teaspoon of turmeric. Lightly fry for a few minutes before adding the creamy tofu mixture. Stir over a low heat and season generously with salt and pepper. Toast the bagels and spread half of the avocado on each bagel. Add the tomatoes and a pinch of salt to each bagel. Spoon on the tofu mixture and garnish with the dill and a drizzle of sriracha. Enjoy! To make the creamy tofu mixture, add the silken tofu, garlic powder, 1 teaspoon of turmeric, smoked paprika and mustard to a food processor and blend until creamy. To make the creamy tofu mixture, add the silken tofu, garlic powder, 1 teaspoon of turmeric, smoked paprika and mustard to a food processor and blend until creamy. Roughly crumble the firm tofu in a non-stick frying pan with half a teaspoon of turmeric. Lightly fry for a few minutes before adding the creamy tofu mixture. Stir over a low heat and season generously with salt and pepper. Roughly crumble the firm tofu in a non-stick frying pan with half a teaspoon of turmeric. Lightly fry for a few minutes before adding the creamy tofu mixture. Stir over a low heat and season generously with salt and pepper. Toast the bagels and spread half of the avocado on each bagel. Add the tomatoes and a pinch of salt to each bagel. Spoon on the tofu mixture and garnish with the dill and a drizzle of sriracha. Enjoy! Toast the bagels and spread half of the avocado on each bagel. Add the tomatoes and a pinch of salt to each bagel. Spoon on the tofu mixture and garnish with the dill and a drizzle of sriracha. Enjoy! Recipe tips If you are using firm tofu in place of silken, blend with 100ml/3½fl oz plant-based milk to help make the mixture a little creamier.
Healthy chickpea burgers recipe
 Zingy vegan chickpea burgers that cook in minutes! Serve with your favourite toppings and sauces. Each serving provides 298 kcal, 12g protein, 37g carbohydrates (of which 6g sugars), 10g fat (of which 1g saturates), 8g fibre and 0.4g salt. 400g tin chickpeas, drained160g tin sweetcorn, drained 1 tsp onion powder1 tsp smoked paprika1 tbsp lemon juice2 tbsp gram flour2 tbsp rapeseed oil 400g tin chickpeas, drained 160g tin sweetcorn, drained 1 tsp onion powder 1 tsp smoked paprika 1 tbsp lemon juice 2 tbsp gram flour 2 tbsp rapeseed oil 4 wholemeal buns1 head little gem lettuce, leaves separated 2 large tomatoes, slicedsea salt and freshly ground black pepper 4 wholemeal buns 1 head little gem lettuce, leaves separated 2 large tomatoes, sliced sea salt and freshly ground black pepper Method Heat a barbecue until the flames have died down and the coals are glowing. If you’re not using a barbecue, heat a griddle pan until hot.Tip the chickpeas into a bowl and crush to a thick paste with a potato masher. Stir in the sweetcorn, onion powder, smoked paprika, lemon juice and plenty of salt and black pepper.Add the gram flour and mix well until everything starts to stick together. Divide the mixture into four, then form each quarter into a burger shape.Brush the burgers with oil and place on the barbecue or griddle. Cook on each side for 2 minutes, until crisp and hot through.Split the buns and heat on the barbecue or griddle. Serve the burgers in the buns, topped with lettuce leaves and tomato. Serve immediately. Heat a barbecue until the flames have died down and the coals are glowing. If you’re not using a barbecue, heat a griddle pan until hot. Heat a barbecue until the flames have died down and the coals are glowing. If you’re not using a barbecue, heat a griddle pan until hot. Tip the chickpeas into a bowl and crush to a thick paste with a potato masher. Stir in the sweetcorn, onion powder, smoked paprika, lemon juice and plenty of salt and black pepper. Tip the chickpeas into a bowl and crush to a thick paste with a potato masher. Stir in the sweetcorn, onion powder, smoked paprika, lemon juice and plenty of salt and black pepper. Add the gram flour and mix well until everything starts to stick together. Divide the mixture into four, then form each quarter into a burger shape. Add the gram flour and mix well until everything starts to stick together. Divide the mixture into four, then form each quarter into a burger shape. Brush the burgers with oil and place on the barbecue or griddle. Cook on each side for 2 minutes, until crisp and hot through. Brush the burgers with oil and place on the barbecue or griddle. Cook on each side for 2 minutes, until crisp and hot through. Split the buns and heat on the barbecue or griddle. Serve the burgers in the buns, topped with lettuce leaves and tomato. Serve immediately. Split the buns and heat on the barbecue or griddle. Serve the burgers in the buns, topped with lettuce leaves and tomato. Serve immediately.
Chilli-hoisin beef bowls with cucumber salad recipe
 This protein-packed dish can be put together in under half an hour so is perfect for a post-gym boost. 500g/1lb 2oz beef mince½ tsp baking powder 2 tbsp vegetable oil4 garlic cloves, crushed1 tbsp very finely chopped fresh root ginger 6 tbsp hoisin sauce 1 tbsp tomato purée 1–2 tbsp light soy sauce ½ tbsp sesame oil 1 tsp dried red chilli flakes 1 tbsp sesame seeds 2 tbsp cashews, toasted and chopped4 spring onions, chopped, greens and whites separated 500g/1lb 2oz beef mince ½ tsp baking powder 2 tbsp vegetable oil 4 garlic cloves, crushed 1 tbsp very finely chopped fresh root ginger 6 tbsp hoisin sauce 1 tbsp tomato purée 1–2 tbsp light soy sauce ½ tbsp sesame oil 1 tsp dried red chilli flakes 1 tbsp sesame seeds 2 tbsp cashews, toasted and chopped 4 spring onions, chopped, greens and whites separated ½ cucumber, cut into chunks2 tbsp Chinese black vinegar (or any other vinegar) 2 tbsp crispy chilli oil½ tsp caster sugarsalt ½ cucumber, cut into chunks 2 tbsp Chinese black vinegar (or any other vinegar) 2 tbsp crispy chilli oil ½ tsp caster sugar salt freshly boiled rice2 fried free-range eggs freshly boiled rice 2 fried free-range eggs Method To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes.Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes.Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp.Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens. To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp. Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp. Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens.
Cawl recipe
 Cawl is a Welsh stew that's wonderfully comforting and best made the day before serving. Each serving provides 632kcal, 51g protein, 22g carbohydrate (of which 10.5g sugars), 36g fat (of which 16g saturates), 7g fibre and 0.7g salt. 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces2 litres/3 pints 10½fl oz lamb stock225g/8oz potatoes, peeled and roughly chopped225g/8oz onions, roughly chopped225g/8oz leeks, trimmed and sliced into 1cm/½in slices225g/8oz carrots, peeled and roughly chopped225g/8oz swede, peeled and roughly chopped 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces 2 litres/3 pints 10½fl oz lamb stock 225g/8oz potatoes, peeled and roughly chopped 225g/8oz onions, roughly chopped 225g/8oz leeks, trimmed and sliced into 1cm/½in slices 225g/8oz carrots, peeled and roughly chopped 225g/8oz swede, peeled and roughly chopped Method Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour.Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight.When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through.Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese. Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight. When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through. When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through. Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese. Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese.
Creamed leeks recipe
 Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot. 2 tsp olive oillarge knob unsalted butter1 garlic clove, peeled and chopped1 large leek, washed and sliced2 sprigs thyme, leaves only (optional)50ml/2fl oz milk150ml/5fl oz double cream1 tbsp fresh parsley, chopped (optional) 2 tsp olive oil large knob unsalted butter 1 garlic clove, peeled and chopped 1 large leek, washed and sliced 2 sprigs thyme, leaves only (optional) 50ml/2fl oz milk 150ml/5fl oz double cream 1 tbsp fresh parsley, chopped (optional) Method Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft.Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally.Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft. Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Recipe tips The key to this recipe is to gently fry the leeks so they soften and get nice and sweet. Serve with roast potatoes, roast chicken or pork and steamed vegetables.
Bara brith recipe
 Bara brith, meaning ‘mottled bread’ in Welsh, is a traditional tea cake that is sometimes made with yeast – this version omits it, making it super easy. It has a wonderfully sticky texture and is best spread with plenty of butter. 450g/1lb dried mixed fruit250g/9oz brown sugar300ml/½ pint warm black tea, strained2 tsp mixed spice450g/1lb self-raising flour1 free-range egg, beaten 450g/1lb dried mixed fruit 250g/9oz brown sugar 300ml/½ pint warm black tea, strained 2 tsp mixed spice 450g/1lb self-raising flour 1 free-range egg, beaten Method In a large bowl soak the fruit and sugar in the strained tea and leave overnight.The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment.Mix the remaining ingredients into the fruit mixture and beat well.Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean. In a large bowl soak the fruit and sugar in the strained tea and leave overnight. In a large bowl soak the fruit and sugar in the strained tea and leave overnight. The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment. The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment. Mix the remaining ingredients into the fruit mixture and beat well. Mix the remaining ingredients into the fruit mixture and beat well. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
Grilled lamb steak with rosemary butter recipe
Grilled lamb steak with rosemary butter and chargrilled broccoli Lamb steaks take minutes to grill and are just as nice as any beef steak. Serve with punchy rosemary butter, chargrilled broccoli and some simple boiled potatoes. 200g/7oz boneless lamb leg steak, trimmed1 sprig rosemary, leaves picked2 garlic cloves, crushed2 tbsp olive oil100g/3½oz Tenderstem broccoli, blanched and drained salt and freshly ground black pepper 200g/7oz boneless lamb leg steak, trimmed 1 sprig rosemary, leaves picked 2 garlic cloves, crushed 2 tbsp olive oil 100g/3½oz Tenderstem broccoli, blanched and drained salt and freshly ground black pepper 30g/1oz butter, melted2 tbsp finely chopped flatleaf parsley, to serve 30g/1oz butter, melted 2 tbsp finely chopped flatleaf parsley, to serve Method Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible.Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest.Place the broccoli onto the griddle and cook, turning frequently, until chargrilled.To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley. Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley.
Neck of lamb with lemon and thyme recipe
 Neck of lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning. 2 tbsp olive oil1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or bothjuice of 1½ lemons, plus a little thinly pared rind6-8 sprigs of thymea wine glass of water, or lamb stocksalt and fresh ground black pepper 2 tbsp olive oil 1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both juice of 1½ lemons, plus a little thinly pared rind 6-8 sprigs of thyme a wine glass of water, or lamb stock salt and fresh ground black pepper white breadGreek-style tomato and onion salad white bread Greek-style tomato and onion salad Method Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.
Honey cake recipe
 Try James Martin's super easy honey cake recipe for a bee-autiful afternoon tea. The honey you use will have quite an impact on the flavour of the cake - from a light orange blossom to a rich chestnut honey. 170g/6oz clear honey140g/5oz butter85g/3oz light muscovado sugar2 eggs, beaten200g/7oz self raising flour, sievedwater 170g/6oz clear honey 140g/5oz butter 85g/3oz light muscovado sugar 2 eggs, beaten 200g/7oz self raising flour, sieved water 55g/2oz icing sugar1 tbsp clear honeyhot water 55g/2oz icing sugar 1 tbsp clear honey hot water Method Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.Remove from the heat and mix in the eggs and flour. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.Cool slightly in the tin before turning out onto a wire rack.While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted. Remove from the heat and mix in the eggs and flour. Remove from the heat and mix in the eggs and flour. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin. Cool slightly in the tin before turning out onto a wire rack. Cool slightly in the tin before turning out onto a wire rack. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.
Blinis recipe
 Make up a batch of these blinis for a party – if the recipe gives you too many you can freeze them. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar. 12g/½oz yeast350g/12oz plain flour, sifted285ml/½ pint milk, lukewarm2 free-range egg yolksa pinch of salt145ml/¼ pint milk, tepid2 free-range egg whites, whisked 12g/½oz yeast 350g/12oz plain flour, sifted 285ml/½ pint milk, lukewarm 2 free-range egg yolks a pinch of salt 145ml/¼ pint milk, tepid 2 free-range egg whites, whisked Method Make a thin paste out of the yeast and 225g/8oz of the sifted flour diluted with the lukewarm milk.Leave this paste to ferment for two hours in a warm room atmosphere, and then add the rest of the flour (115g/4oz), the egg yolks, a pinch of salt, the tepid milk and mix together without letting it acquire any body. Finally add the whisked egg whites.Let the preparation ferment for half an hour, and when about to serve, cook the blinis quickly in the same way as pancakes, in special little omelette pans. Dish them up very hot on a napkin. Make a thin paste out of the yeast and 225g/8oz of the sifted flour diluted with the lukewarm milk. Make a thin paste out of the yeast and 225g/8oz of the sifted flour diluted with the lukewarm milk. Leave this paste to ferment for two hours in a warm room atmosphere, and then add the rest of the flour (115g/4oz), the egg yolks, a pinch of salt, the tepid milk and mix together without letting it acquire any body. Finally add the whisked egg whites. Leave this paste to ferment for two hours in a warm room atmosphere, and then add the rest of the flour (115g/4oz), the egg yolks, a pinch of salt, the tepid milk and mix together without letting it acquire any body. Finally add the whisked egg whites. Let the preparation ferment for half an hour, and when about to serve, cook the blinis quickly in the same way as pancakes, in special little omelette pans. Dish them up very hot on a napkin. Let the preparation ferment for half an hour, and when about to serve, cook the blinis quickly in the same way as pancakes, in special little omelette pans. Dish them up very hot on a napkin.