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Bauernfruhstuck (farmer’s breakfast) recipe
 Bauernfruhstuck is a traditional German one-pan cooked breakfast of bacon, potatoes and scrambled eggs. Enjoy it for brunch, lunch or a simple midweek supper. 6 slices bacon, any variety1 tbsp butter1 onion, chopped4 potatoes, cooked and diced6 free-range eggs60ml/4 tbsp milksalt and freshly ground black pepper 6 slices bacon, any variety 1 tbsp butter 1 onion, chopped 4 potatoes, cooked and diced 6 free-range eggs 60ml/4 tbsp milk salt and freshly ground black pepper Method In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces.Pour off the bacon fat from the pan, add the butter and fry the onion until soft.Add the cooked potatoes and fry until lightly browned.Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces. In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces. Pour off the bacon fat from the pan, add the butter and fry the onion until soft. Pour off the bacon fat from the pan, add the butter and fry the onion until soft. Add the cooked potatoes and fry until lightly browned. Add the cooked potatoes and fry until lightly browned. Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking.
Perky turkey recipe
 Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad. 4-6 good handfuls leftover turkey meat3 garlic clovessalt2 tablespoons honey2 tablespoons soy saucea tablespoon chilli saucea tablespoon tomato ketchupa tablespoon grain mustardblack peppergroundnut oil 4-6 good handfuls leftover turkey meat 3 garlic cloves salt 2 tablespoons honey 2 tablespoons soy sauce a tablespoon chilli sauce a tablespoon tomato ketchup a tablespoon grain mustard black pepper groundnut oil 2 orangesa grapefruit4 handfuls watercress 2 oranges a grapefruit 4 handfuls watercress Method Preheat the oven to 200C/400F/Gas 6. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. To serve, pile the hot turkey onto the salad and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. To serve, pile the hot turkey onto the salad and serve. To serve, pile the hot turkey onto the salad and serve.
Singapore sling recipe
 This long, fruity, gin-based cocktail was invented at the Raffles Hotel in Singapore by a barman called Ngiam Tong Boon. It’s super simple to make at home once you have all the ingredients. 40ml/1⅓fl oz gin25ml/1fl oz freshly squeezed lemon or lime juice 80ml/3fl oz pineapple juice10ml cherry brandy10ml grenadine5ml Bénédictine5ml orange liqueur (such as triple sec)dash Angostura bitters2 handfuls icesoda waterlemon slices, to garnish (optional) 40ml/1⅓fl oz gin 25ml/1fl oz freshly squeezed lemon or lime juice 80ml/3fl oz pineapple juice 10ml cherry brandy 10ml grenadine 5ml Bénédictine 5ml orange liqueur (such as triple sec) dash Angostura bitters 2 handfuls ice soda water lemon slices, to garnish (optional) Method Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything.Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything. Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything. Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. Top with the soda water to taste and stir gently, then garnish with a lemon slice if using.
Mai tai recipe
 The mai tai is an absolute classic, perfect for a dinner party. Blending white and dark rum adds complexity alongside lime juice, orange liqueur, orgeat (almond syrup) and Angostura bitters. 2 tbsp freshly squeezed lime juice25ml/1fl oz white rum25ml/1fl oz golden rum10ml/2 tsp orange liqueur (such as triple sec)10ml/2 tsp orgeat (almond syrup)1 dash Angostura bitters2 handfuls icefresh mint sprig, to garnish (optional) 2 tbsp freshly squeezed lime juice 25ml/1fl oz white rum 25ml/1fl oz golden rum 10ml/2 tsp orange liqueur (such as triple sec) 10ml/2 tsp orgeat (almond syrup) 1 dash Angostura bitters 2 handfuls ice fresh mint sprig, to garnish (optional) Method Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything.Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Recipe tips Use an aged rhum agricole in place of a standard white rum for a lovely floral note in your mai tai.
Tequila cocktails three ways recipe
 Carmen O’Neal shows there’s more to tequila than shots with lime and salt. 50ml/2fl oz white tequila25ml/1fl oz lime juice1 tbsp orange liqueur, such as Cointreau2 tsp agave syrup50ml/2fl oz – 75ml/2½fl oz citrusy IPA 50ml/2fl oz white tequila 25ml/1fl oz lime juice 1 tbsp orange liqueur, such as Cointreau 2 tsp agave syrup 50ml/2fl oz – 75ml/2½fl oz citrusy IPA 50ml/2fl oz rose tequila125ml/4fl oz–150ml/5fl oz grapefruit soda50ml/2fl oz– 75ml/2½fl oz sparkling wine 50ml/2fl oz rose tequila 125ml/4fl oz–150ml/5fl oz grapefruit soda 50ml/2fl oz– 75ml/2½fl oz sparkling wine 50ml/2fl oz tequila 150ml/5fl oz tonic 50ml/2fl oz tequila 150ml/5fl oz tonic Method To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges.To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf.To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges. To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges. To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf. To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf. To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. Recipe tips For a salt rim (make sure you do this before you make your cocktail), run a lime wedge around the top third of your glass and then roll in coarse salt.
Guacamole with griddled pitta bread recipe
 ½ avocado, peeled, chopped2 tbsp plain yoghurtsqueeze lemon juice1 garlic clove, chopped1 tbsp olive oilsalt and freshly ground black pepper ½ avocado, peeled, chopped 2 tbsp plain yoghurt squeeze lemon juice 1 garlic clove, chopped 1 tbsp olive oil salt and freshly ground black pepper 6 ready-made mini pittas, split3 sun-blushed tomatoes ½ avocado, sliced, to garnish 6 ready-made mini pittas, split 3 sun-blushed tomatoes ½ avocado, sliced, to garnish Method For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky.Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through.To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky. For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky. Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through. Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through. To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside.
The perfect pear recipe
 Herbal, tart and fruity, this mocktail is so packed with flavour that you won't even notice it's alcohol-free. 60ml/2fl oz pear juice (see Recipe Tips)1 tbsp lemon juice 2 tsp apple cider vinegar 1 tbsp rosemary sugar syrup (see Recipe Tips)sparkling tea 60ml/2fl oz pear juice (see Recipe Tips) 1 tbsp lemon juice 2 tsp apple cider vinegar 1 tbsp rosemary sugar syrup (see Recipe Tips) sparkling tea Method Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Recipe tips For the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water on a low heat. Add 5 sprigs of rosemary and heat on low for 20 minutes until syrup is fragrant. Strain out rosemary. Store in sterile bottle in the fridge. To make the pear juice, blitz one can of pear halves in fruit juice (not syrup) in a blender and strain.
London fog recipe
 This fragrant non-alcoholic drink has all the flavour of an expertly mixed cocktail with none of the booze. Giving the cocktail a dry shake allows the egg white to emulsify with the tea, sugar syrup and lemon juice. 60ml/2fl oz cold Earl Grey tea30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips)30ml/1fl oz lemon juice1 free-range egg white 60ml/2fl oz cold Earl Grey tea 30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips) 30ml/1fl oz lemon juice 1 free-range egg white icelavender sprig ice lavender sprig Method Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Recipe tips To make the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water over a low heat. Add 1 tablespoon of dried lavender and 1 vanilla pod and heat on low for 20 minutes, or until the syrup is fragrant. Strain to remove the vanilla and lavender. Cool and store in a sterile bottle in the fridge.
Light and breezy recipe
 Love a Dark and stormy cocktail? Try Carmen O’Neal’s non-alcoholic version, Light and breezy! By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 60ml/2fl oz lime juice1 tsp black treaclehandful mint leaves iceginger beer, to taste 60ml/2fl oz lime juice 1 tsp black treacle handful mint leaves ice ginger beer, to taste To garnish (optional) crystallised gingerlime zest crystallised ginger lime zest How-to videos Method Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Garnish with lime peel and candied ginger if liked. Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Garnish with lime peel and candied ginger if liked. Garnish with lime peel and candied ginger if liked. How-to videos Zesting citrus fruit Related recipes Apple elderflower cooler. By Emily Angle non-alcoholic cocktail recipes (16) Brunch star martini. By Miriam Nice non-alcoholic cocktail recipes (16) Homemade lemonade. By Richard Corrigan non-alcoholic cocktail recipes (16) Espresso martini mocktail. By Miriam Nice non-alcoholic cocktail recipes (16) This recipe is from... Saturday Kitchen. 07/01/2023 on BBC One Recipes from this episode Rhubarb chutneySussex bacon and onion puddingThe perfect pearLondon fogGnudi with crisp duck confit, chestnuts and persillade Rhubarb chutney Sussex bacon and onion pudding The perfect pear London fog Gnudi with crisp duck confit, chestnuts and persillade
Thandhai (spiced milk cooler) recipe
 This is the base for the quintessential Holi drink, thandhai. Delicate, sweet and spiced – this can be enjoyed on any hot day. 150g/5½oz caster sugar2 tbsp ground almonds1 tbsp melon seeds½ tbsp fennel seeds½ tbsp white poppy seeds1 tsp black peppercorns40g/1½oz dried rose petals250ml/9fl oz full-fat milk½ tsp ground cardamom½ tsp rosewater 150g/5½oz caster sugar 2 tbsp ground almonds 1 tbsp melon seeds ½ tbsp fennel seeds ½ tbsp white poppy seeds 1 tsp black peppercorns 40g/1½oz dried rose petals 250ml/9fl oz full-fat milk ½ tsp ground cardamom ½ tsp rosewater Method Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside.Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse.Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender.Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside. Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside. Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse. Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse. Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender. Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender. Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice.
Vegetarian haggis stuffed mushrooms recipe
 These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course - just double up the recipe. 4 large flat open/Portobello mushrooms 1 tbsp olive oil75g/2½ oz breadcrumbs2 tbsp pine nuts, toasted2 tbsp pecorino, grated2 tbsp chopped fresh parsley350g/12 oz vegetarian haggis, sliced 4 large flat open/Portobello mushrooms 1 tbsp olive oil 75g/2½ oz breadcrumbs 2 tbsp pine nuts, toasted 2 tbsp pecorino, grated 2 tbsp chopped fresh parsley 350g/12 oz vegetarian haggis, sliced Method Preheat the oven to 200C/180C Fan/Gas 6.Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften.Mix together the breadcrumbs, pine nuts, pecorino and parsley.Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling.Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften. Mix together the breadcrumbs, pine nuts, pecorino and parsley. Mix together the breadcrumbs, pine nuts, pecorino and parsley. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course.