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Easy banoffee pie recipe
 You’re just four simple steps away from dessert heaven with this simple banoffee pie recipe. 250g/9oz digestive biscuits100g/4oz butter, melted, plus extra for greasing400g/14oz dulce de leche (sometimes sold as caramel)2 bananas, peeled and sliced300ml/½ pint whipping cream, whipped until soft peaks form2 tbsp grated dark chocolate 250g/9oz digestive biscuits 100g/4oz butter, melted, plus extra for greasing 400g/14oz dulce de leche (sometimes sold as caramel) 2 bananas, peeled and sliced 300ml/½ pint whipping cream, whipped until soft peaks form 2 tbsp grated dark chocolate Method Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Slice into wedges and serve. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Slice into wedges and serve. Slice into wedges and serve.
How to make béchamel sauce recipe
 Knowing how to make a classic béchamel sauce is useful for so many recipes. Get this one under your belt. 600ml/1½ pints milk1 onion1 bay leaf2 cloves6 black peppercorns55g/2oz butter55g/2oz plain flourgrated nutmeg (optional) 600ml/1½ pints milk 1 onion 1 bay leaf 2 cloves 6 black peppercorns 55g/2oz butter 55g/2oz plain flour grated nutmeg (optional) Method Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Remove from the heat and leave to infuse for 20 minutes before straining.Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 minutes to ensure the flour is cooked through.Sprinkle with grated nutmeg, if desired, and serve. Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Remove from the heat and leave to infuse for 20 minutes before straining. Remove from the heat and leave to infuse for 20 minutes before straining. Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 minutes to ensure the flour is cooked through. Cook for 10-15 minutes to ensure the flour is cooked through. Sprinkle with grated nutmeg, if desired, and serve. Sprinkle with grated nutmeg, if desired, and serve. Recipe tips If you are going on to make cheese sauce, you can leave out the cloves and nutmeg.
Easy slow cooker pulled pork recipe
 Pulled pork made in a slow cooker has to be one of the easiest recipes ever! Bung it all in, sit back and in a few hours’ time you’ll be tucking into tender, rich, delicious pork. Each serving provides 546 kcal, 40.5g protein, 29g carbohydrates (of which 8g sugars), 29g fat (of which 9.5g saturates), 2.5g fibre and 1.4g salt. 3 tbsp tomato purée1 tsp hot or sweet smoked paprika2 oranges, juice only½ tsp salt4 pork shoulder steaks, or 600g/1lb 5oz boneless, pork shoulder joint, rind removedfreshly ground black pepper 3 tbsp tomato purée 1 tsp hot or sweet smoked paprika 2 oranges, juice only ½ tsp salt 4 pork shoulder steaks, or 600g/1lb 5oz boneless, pork shoulder joint, rind removed freshly ground black pepper 4 soft bread rolls, split in half 150g/5oz ready-made coleslaw4 tbsp soured creamsalad leaves 4 soft bread rolls, split in half 150g/5oz ready-made coleslaw 4 tbsp soured cream salad leaves Method Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender.Use two forks to break up the pork, then pile into buns with your choice of toppings. Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender. Use two forks to break up the pork, then pile into buns with your choice of toppings. Use two forks to break up the pork, then pile into buns with your choice of toppings.
Sweet and sharp sea bass recipe
 A dazzling little starter for a special lunch. Impressive and refreshing, this recipe uses fresh citrus juice to ‘cold cook’ the fish – so no actual cooking needed. Make a few hours or a day ahead. 3 passion fruit 2 limes1 orange1 vanilla pod4 fillets sea bass1 red chilli1 yellow chillismall handful chivessmall handful coriander 3 passion fruit 2 limes 1 orange 1 vanilla pod 4 fillets sea bass 1 red chilli 1 yellow chilli small handful chives small handful coriander Method Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well.Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight.When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish. Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well. Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well. Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight. Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight. When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish. When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish.
Cured mackerel with avocado, chilli and basil recipe
 A simple no-cook tapas dish. 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only1 lime, juice only1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce 1 tsp sesame oil1 lime, juice only 1 red chilli, diced 1 green chilli, diced 1 avocado, mashed with a drizzle extra virgin olive oil 100g/3½oz cooked edamame beans 1 bunch basil, leaves picked 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only 1 lime, juice only 1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce 1 tsp sesame oil 1 lime, juice only 1 red chilli, diced 1 green chilli, diced 1 avocado, mashed with a drizzle extra virgin olive oil 100g/3½oz cooked edamame beans 1 bunch basil, leaves picked Method Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Mix together the soy sauce, sesame oil and chillies in a bowl. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves. Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Mix together the soy sauce, sesame oil and chillies in a bowl. Mix together the soy sauce, sesame oil and chillies in a bowl. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves.
Raw fish salad recipe
 The acid in the lemon "cooks" the fish in this ceviche-style salad. This is a fresh, vibrant starter or light main for hot days. 2 cod fillets, skin removed, pinboned and diced2 lemons, juice only, plus extra to serve (optional)2 ripe beef tomatoes, deseeded and roughly chopped1 handful mint, leaves picked and chopped1 handful flatleaf parsley, chopped2 garlic cloves, finely chopped12 black olives, finely chopped1 banana shallot or 2 spring onions, finely chopped½ red pepper, finely chopped½ yellow pepper, finely chopped1 dried ancho chilli, rehydrated in water, drained and choppedpinch cayenne pepper1 tsp fennel seeds, toasted and crushed 2 tbsp olive oil100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated 2 cod fillets, skin removed, pinboned and diced 2 lemons, juice only, plus extra to serve (optional) 2 ripe beef tomatoes, deseeded and roughly chopped 1 handful mint, leaves picked and chopped 1 handful flatleaf parsley, chopped 2 garlic cloves, finely chopped 12 black olives, finely chopped 1 banana shallot or 2 spring onions, finely chopped ½ red pepper, finely chopped ½ yellow pepper, finely chopped 1 dried ancho chilli, rehydrated in water, drained and chopped pinch cayenne pepper 1 tsp fennel seeds, toasted and crushed 2 tbsp olive oil 100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated Method Cover the fish in the lemon juice and leave for 30 minutes to “cook”.Sprinkle the tomatoes with salt and leave for 20 minutes.Drain the fish and wash briefly, then pat dry. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed. Cover the fish in the lemon juice and leave for 30 minutes to “cook”. Cover the fish in the lemon juice and leave for 30 minutes to “cook”. Sprinkle the tomatoes with salt and leave for 20 minutes. Sprinkle the tomatoes with salt and leave for 20 minutes. Drain the fish and wash briefly, then pat dry. Drain the fish and wash briefly, then pat dry. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed.
Spiced haddock chowder recipe
 Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt. 2 haddock fillets568ml/1 pint milk2 bay leaves8 peppercorns1 onion, chopped25g/1oz butter1 carrot, roughly chopped½ a swede, roughly chopped1 waxy potato, roughly chopped1 tsp black mustard seeds1 tsp turmeric1 tbsp plain flour2 tbsp chopped flatleaf parsley 2 haddock fillets 568ml/1 pint milk 2 bay leaves 8 peppercorns 1 onion, chopped 25g/1oz butter 1 carrot, roughly chopped ½ a swede, roughly chopped 1 waxy potato, roughly chopped 1 tsp black mustard seeds 1 tsp turmeric 1 tbsp plain flour 2 tbsp chopped flatleaf parsley Method Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on.Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned.Remove the haddock from the milk, set aside and reserve the milk.Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft.Return the haddock to the pan to warm through and then add the chopped parsley before serving. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on. Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned. Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned. Remove the haddock from the milk, set aside and reserve the milk. Remove the haddock from the milk, set aside and reserve the milk. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft. Return the haddock to the pan to warm through and then add the chopped parsley before serving. Return the haddock to the pan to warm through and then add the chopped parsley before serving.
Easy sweetcorn chowder recipe
 Nothing in the fridge? Keep a can of sweetcorn and a can of new potatoes to hand and you’re 10 minutes away from this comforting soup. Each serving provides 282 kcal, 7g protein, 40g carbohydrates (of which 15g sugars), 9g fat (of which 1g saturates), 7g fibre and 2.7g salt. 1 tbsp olive oil1 onion, finely chopped418g can creamed-style sweetcorn300g can new potatoes, drained and diced1 chicken or vegetable stock cubegood pinch crushed chilli flakesfreshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 418g can creamed-style sweetcorn 300g can new potatoes, drained and diced 1 chicken or vegetable stock cube good pinch crushed chilli flakes freshly ground black pepper Method Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly.Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer.Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer. Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Recipe tips You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.
Curried chowder with chive sea bass recipe
 This simple fish supper is easy to put together and wonderfully comforting so perfect at the end of a stressful day. 50g/1¾oz unsalted butter1 potato, peeled and diced1 leek, diced2 celery sticks, diced ½ fennel bulb, diced2 garlic cloves, finely chopped1 tbsp mild curry powder 1 star anise50ml/2fl oz dry white vermouth500ml/18fl oz fish stock 100ml/3½fl oz–150ml/5fl oz crème fraîche salt and freshly ground black pepper6 spring onions, diced, to garnish 50g/1¾oz unsalted butter 1 potato, peeled and diced 1 leek, diced 2 celery sticks, diced ½ fennel bulb, diced 2 garlic cloves, finely chopped 1 tbsp mild curry powder 1 star anise 50ml/2fl oz dry white vermouth 500ml/18fl oz fish stock 100ml/3½fl oz–150ml/5fl oz crème fraîche salt and freshly ground black pepper 6 spring onions, diced, to garnish 2 x 250g/9oz sea bass fillets, skin removed 2 tbsp olive oil bunch finely snipped fresh chives 2 x 250g/9oz sea bass fillets, skin removed 2 tbsp olive oil bunch finely snipped fresh chives Method To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top. To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top.