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Chocolate marshmallow fudge recipe
 Make this recipe for delicious, creamy fudge with very little fuss (and no sugar thermometers). vegetable oil, for greasing70g/2½oz butter300g/10½oz soft light brown sugar125g/4½oz evaporated milk225g/8oz marshmallows300g/10½oz milk chocolate, chopped75g/3oz dark chocolate (at least 60% cocoa solids), chopped vegetable oil, for greasing 70g/2½oz butter 300g/10½oz soft light brown sugar 125g/4½oz evaporated milk 225g/8oz marshmallows 300g/10½oz milk chocolate, chopped 75g/3oz dark chocolate (at least 60% cocoa solids), chopped Method Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper.Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares.
Creamy mushroom pasta with pancetta recipe
 This creamy mushroom pasta is a perfect quick-fix solution for a weekday dinner and is one of the easiest pasta sauce recipes I know. Serve with a peppery rocket salad. 400g/14oz pappardelle100-200g/3½-7oz cubed pancetta175g/6oz chestnut mushrooms, finely sliced225ml/8fl oz double cream75g/3oz parmesan cheese, gratedfreshly ground black pepper 400g/14oz pappardelle 100-200g/3½-7oz cubed pancetta 175g/6oz chestnut mushrooms, finely sliced 225ml/8fl oz double cream 75g/3oz parmesan cheese, grated freshly ground black pepper Method Cook the pappardelle according to the packet instructions.Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well.Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). Cook the pappardelle according to the packet instructions. Cook the pappardelle according to the packet instructions. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well. Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta).
Peanut butter cookies recipe
 Paul Rankin's easy recipe for peanut butter cookies takes only 15 minutes to make. You could whip up a batch after school and eat them warm. 8 tbsp plain flour2 tbsp caster sugar2 tbsp crunchy peanut butter1 free-range egg yolk50g/1¾oz butter, softenedicing sugar, for dusting 8 tbsp plain flour 2 tbsp caster sugar 2 tbsp crunchy peanut butter 1 free-range egg yolk 50g/1¾oz butter, softened icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place in the oven and bake for ten minutes, or until just turning golden-brown. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar. To serve, place on a serving plate and dust with icing sugar.
Versatile fritters recipe
 Matt Tebbutt made Jack Monroe's simple, anything-goes veggie fritters on Daily Kitchen. You can swap out many of the ingredients for what you have to make a brilliant, healthy snack. 1 large courgette, coarsely grated (about 250g/9oz)1 onion, finely chopped2 tbsp chopped fresh coriander (or other fresh or dried herbs)1 egg, lightly beaten75g/2½oz plain or gram flour (approximately 5 heaped tbsp) 1 large courgette, coarsely grated (about 250g/9oz) 1 onion, finely chopped 2 tbsp chopped fresh coriander (or other fresh or dried herbs) 1 egg, lightly beaten 75g/2½oz plain or gram flour (approximately 5 heaped tbsp) 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required)1 tbsp mint saucesalt and freshly ground black pepper 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required) 1 tbsp mint sauce salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper.Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown.Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper.When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper. Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper. Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown. Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown. Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper. Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper. When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. Recipe tips You can freeze the fritters and cook them from frozen in the oven at 200C/180C Fan/Gas 6 until cooked through. Carrots, potatoes and parsnips will also work in place of the courgette – or use a mixture. In November 2023 this recipe was costed at an average of £4.01 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Beetroot chickpea dip recipe
 No tahini required for this bright, tasty and healthy beetroot hummus-style dip. Serve with toasted pitta bread or crudités. 150g/5½oz cooked beetroot400g tin chickpeas, drained and rinsed (alternatively use butter beans)2 large garlic cloves, chopped1 tbsp lemon juice (fresh or from a bottle)pinch of salt2 tbsp oil1 tbsp mixed seeds (optional) 150g/5½oz cooked beetroot 400g tin chickpeas, drained and rinsed (alternatively use butter beans) 2 large garlic cloves, chopped 1 tbsp lemon juice (fresh or from a bottle) pinch of salt 2 tbsp oil 1 tbsp mixed seeds (optional) Method Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain!Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain! Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain! Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using.
Mango and cardamom frozen yoghurt recipe
 Fresh and fragrant, this easy frozen yoghurt recipe tastes amazingly creamy. Tinned mango pulp makes it a cinch to whip up with no blender. You can even make it without an ice cream churn. 600g/1lb 5oz full-fat Greek-style yoghurt300g/10½oz tinned mango purée or pulp1 tsp finely crushed cardamom seeds100g/3½oz caster sugar 600g/1lb 5oz full-fat Greek-style yoghurt 300g/10½oz tinned mango purée or pulp 1 tsp finely crushed cardamom seeds 100g/3½oz caster sugar Method Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined.Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed.Remove from the freezer for 10–12 minutes to soften before serving. Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined. Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined. Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed. Remove from the freezer for 10–12 minutes to soften before serving. Remove from the freezer for 10–12 minutes to soften before serving. Recipe tips Instead of beating the semi-frozen mixture with a fork, place the mixture in a food processor. This will quickly break up any ice crystals and create a super smooth finish. If you prefer, use fresh mango instead of the tinned mango purée. Make sure it is very ripe and blend to a purée in a food processor or blender.
No-churn lemon yoghurt ice cream recipe
 This is a light and refreshing lemon ice cream that you can make without an ice cream maker. Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar. 300ml/½ pint double cream300ml/½ pint full-fat natural yoghurt2 lemons, finely grated zest and juice350g/12oz caster sugar300ml/½ pint milk 300ml/½ pint double cream 300ml/½ pint full-fat natural yoghurt 2 lemons, finely grated zest and juice 350g/12oz caster sugar 300ml/½ pint milk Method Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.
Lamb rissoles recipe
 A classic way to stretch out leftover roast lamb, rissoles are like a meatball made with breadcrumbs, herbs and cooked meat. 225g/½lb cooked lamb, minced1 onion, very finely chopped50g/2oz fresh breadcrumbssalt and freshly ground black pepper1 tbsp chopped fresh parsley1 tsp chopped fresh rosemary1 garlic clove, crushed 1 small free-range eggflour, seasoned with salt and freshly ground black pepper2 tbsp vegetable oil 225g/½lb cooked lamb, minced 1 onion, very finely chopped 50g/2oz fresh breadcrumbs salt and freshly ground black pepper 1 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary 1 garlic clove, crushed 1 small free-range egg flour, seasoned with salt and freshly ground black pepper 2 tbsp vegetable oil Method Place all of the ingredients, except the flour and the oil, into a large bowl and mix well.Divide the mince mixture into six and roll into balls.Dredge each meatball in the seasoned flour.Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through.Serve immediately. Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Divide the mince mixture into six and roll into balls. Divide the mince mixture into six and roll into balls. Dredge each meatball in the seasoned flour. Dredge each meatball in the seasoned flour. Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Serve immediately. Serve immediately.
Greek apricots recipe
 Sweet and saffron-scented, these apricots are gorgeous with low-fat Greek yoghurt. You can also use tinned apricots in winter. 250ml/8¾fl oz cold water50g/1¾oz caster sugar1 cinnamon sticksmall pinch saffron strands1 tbsp honey12 apricots, halved150g/5¼oz tub Greek yoghurt50g/1¾oz pistachios, crushed 250ml/8¾fl oz cold water 50g/1¾oz caster sugar 1 cinnamon stick small pinch saffron strands 1 tbsp honey 12 apricots, halved 150g/5¼oz tub Greek yoghurt 50g/1¾oz pistachios, crushed Method Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick.Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick. Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. Serve the apricots warm on a bed of yogurt, and drizzle over the syrup.
Sushi salmon rolls recipe
 If you fancy learning how to make sushi, start simply with these easy salmon rolls. Customise them as you prefer. 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets400g/14oz short-grain sushi rice, cooked according to packet instructions, cooledwasabi paste450g/1lb top quality, very fresh salmon fillet1 cucumber, thinly sliced into strips1 bunch spring onions, finely choppedsoy sauce 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets 400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled wasabi paste 450g/1lb top quality, very fresh salmon fillet 1 cucumber, thinly sliced into strips 1 bunch spring onions, finely chopped soy sauce Method Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.)Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!Place a thin slice of salmon onto the rice.Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.Serve with bowls of soy sauce and extra wasabi. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.) Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.) Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing! Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing! Place a thin slice of salmon onto the rice. Place a thin slice of salmon onto the rice. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends. Serve with bowls of soy sauce and extra wasabi. Serve with bowls of soy sauce and extra wasabi.