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Mango salsa recipe
 This mango salsa is so simple to make and so very tasty! It comes together in under 10 minutes and goes well with any fish or chicken dish as well as being great for barbecues. The perfect summer salsa. 1 ripe mango, chopped10 cherry tomatoes, halved½ red onion, finely chopped1 avocado, choppedlarge handful coriander, chopped2 limes, juice and zest onlypinch salt1 tbsp olive oil 1 jalapeno chilli pepper, finely chopped 1 ripe mango, chopped 10 cherry tomatoes, halved ½ red onion, finely chopped 1 avocado, chopped large handful coriander, chopped 2 limes, juice and zest only pinch salt 1 tbsp olive oil 1 jalapeno chilli pepper, finely chopped Method Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days.
Chocolate beetroot cakes recipe
 Adding beetroot to a chocolate cake recipe makes it wonderfully fudgy and moist. (Possibly a tiny bit healthy, too!) 75g/2½oz cocoa powder or powdered drinking chocolate180g/6½oz plain flour2 tsp baking powder250g/8½oz caster sugar250g/8½oz cooked beetroot3 large eggs200ml/7fl oz corn oil 1 tsp vanilla extracticing sugar for dusting 75g/2½oz cocoa powder or powdered drinking chocolate 180g/6½oz plain flour 2 tsp baking powder 250g/8½oz caster sugar 250g/8½oz cooked beetroot 3 large eggs 200ml/7fl oz corn oil 1 tsp vanilla extract icing sugar for dusting Method Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.Bake for 30 minutes or until the top is firm when pressed with a finger.Cool on a wire rack and dust with icing sugar to serve. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Bake for 30 minutes or until the top is firm when pressed with a finger. Bake for 30 minutes or until the top is firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve. Cool on a wire rack and dust with icing sugar to serve.
Biscotti recipe
Hazelnut and orange biscotti Biscotti are easy to make and last very well - perfect for edible gifts for Christmas. Paul Hollywood's biscotti are flavoured with orange zest and studded with hazelnuts, but you could omit the orange and add a teaspoon of vanilla or switch in almonds. 250g/9oz plain flour, plus extra for dusting½ tsp baking powder250g/9oz caster sugar3 medium free-range eggs, beaten200g/7oz chopped hazelnuts1 large orange, finely grated zest only 250g/9oz plain flour, plus extra for dusting ½ tsp baking powder 250g/9oz caster sugar 3 medium free-range eggs, beaten 200g/7oz chopped hazelnuts 1 large orange, finely grated zest only Method Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment.Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray.Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack.
Mulled wine baked fruit recipe
 This dessert is a Christmas compôte that's a cross between roasted fruit and mulled wine. 3 apples, peeled, cored and cut into eighths3 pears, peeled, cored and quartered5cm/2in orange peel, studded with 3 cloves1 cinnamon stick½ vanilla pod, split lengthways1 tbsp sweetener, or 3 tbsp sugar375ml/13fl oz (½ bottle) red wine, such as Rioja250g/9oz frozen black cherries50g/1¾oz raisinslow-fat crème fraîche, to serve (optional) 3 apples, peeled, cored and cut into eighths 3 pears, peeled, cored and quartered 5cm/2in orange peel, studded with 3 cloves 1 cinnamon stick ½ vanilla pod, split lengthways 1 tbsp sweetener, or 3 tbsp sugar 375ml/13fl oz (½ bottle) red wine, such as Rioja 250g/9oz frozen black cherries 50g/1¾oz raisins low-fat crème fraîche, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using.
Braised red cabbage recipe
 This Christmas red cabbage recipe couldn't be simpler, just put all the ingredients in an ovenproof pan or casserole, cover and bake. Make it ahead for a stress-free Christmas dinner or follow the recipe tip to make it in a slow cooker. 1 red cabbage, quartered, cored and sliced2 red onions, thinly sliced80g/3oz dried cranberries2 Bramley apples, peeled, cored and grated1 tsp ground cinnamon25g/1oz demerara sugar3 tbsp red wine vinegarsalt and freshly ground black pepper, to taste 1 red cabbage, quartered, cored and sliced 2 red onions, thinly sliced 80g/3oz dried cranberries 2 Bramley apples, peeled, cored and grated 1 tsp ground cinnamon 25g/1oz demerara sugar 3 tbsp red wine vinegar salt and freshly ground black pepper, to taste Method Preheat the oven to 170C/150C Fan/Gas 3.Mix the cabbage with the rest of the ingredients and put in an ovenproof dish.Season well and cover with foil. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Mix the cabbage with the rest of the ingredients and put in an ovenproof dish. Mix the cabbage with the rest of the ingredients and put in an ovenproof dish. Season well and cover with foil. Season well and cover with foil. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Recipe tips To give the red cabbage a bit of gloss before serving, stir in 2–3 tablespoons of redcurrant jelly before serving, allow to melt and stir through to coat. This braised red cabbage recipe can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months. Simply defrost and reheat in the microwave when you need it. To make this in a slow cooker, add all the ingredients, stir well and heat on low for 5 hours, or until tender (if you like your cabbage sliced quite thickly it will take longer to cook).
Cranberry sauce recipe
Make ahead The sauce will keep in the fridge for up to one week and can be frozen if it is more convenient to make it further in advance. To freeze cranberry sauce, cool thoroughly then transfer to a lidded container, or if your freezer is a bit full, half fill a plastic zip seal bag and flatten before freezing. Freeze for up to 3 months. Defrost for 24 hours in the fridge and bring to room temperature before serving. If your cranberry sauce thickens a little too much as it cools, loosen with a splash of water and reheat gently before serving. What takes the bitterness out of cranberry sauce? If your cranberry sauce tastes a little sour or bitter, you can simply add extra sugar to balance the flavour. White sugar instead of brown will give a more mellow result. What can I use instead of port in cranberry sauce? Cranberry sauce is often enriched with port, but you could use most sweet, fortified wines. Marsala, Madeira and even sweet vermouth would work. Sherry has a more distinctive flavour. As an alternative, using red wine and extra sugar would also give a similar result. Ingredient swaps and extras Diced apples make another great addition to cranberry sauce. Use eating apples instead of cooking apples, so they hold their shape better and don’t require extra sugar. A generous pinch of ground cinnamon or a cinnamon stick or two can be simmered with the cranberries to add an extra Christmassy flavour. What else can you eat cranberry sauce with besides turkey? Cranberry sauce is delicious served with hot or cold roasted poultry and game. It’s also great with cheese, especially baked or deep-fried camembert and can be used instead of pickle in ham sandwiches. Warm cranberry sauce also makes a wonderful topping for vanilla ice cream, served with speculoos biscuits (such as Biscoff) or ginger thins or shortbread. Try mixing leftover cranberry sauce with chopped apples and making into a crumble or strudel too.
Pigs in blankets recipe
 Pigs in blankets are too delicious to be reserved for a one-off Christmas side dish - try them as a party snack or with roast chicken. They take no time to make and will be just how you like them. 8 thin slices streaky bacon16 chipolata sausagescocktail sticks, to secure the bacon 8 thin slices streaky bacon 16 chipolata sausages cocktail sticks, to secure the bacon Method Preheat the oven to 200C/180C Fan/Gas 6.Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again.Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks.Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again. Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again. Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks. Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks. Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Recipe tips The pigs in blankets can be frozen in a single layer on a tray, then transferred to a sealed re-usable bag or box and frozen for up to 1 month. They can be cooked from frozen, but may take slightly longer to crisp up.
Curly kale (or cavolo nero) with rosemary and chilli recipe
 Simple cavolo nero with chilli and garlic makes excellent as a side dish with roast chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese. 3 tbsp extra virgin olive oil1 large onion, sliced2 sprigs fresh rosemary1 medium or hot fresh red chilli, deseeded and thinly sliced4 garlic cloves, sliced250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/&frac12in thick slicessalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 large onion, sliced 2 sprigs fresh rosemary 1 medium or hot fresh red chilli, deseeded and thinly sliced 4 garlic cloves, sliced 250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/&frac12in thick slices salt and freshly ground black pepper Method Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.Add the rosemary, chilli and garlic and fry for one more minute.Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender. Add the rosemary, chilli and garlic and fry for one more minute. Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.
Fresh cranberry sauce recipe
 Spoil yourself with this super-easy and quick homemade fresh cranberry sauce this Christmas. Mary Berry's version takes seconds to make. 225g/8oz fresh cranberries150g/5½oz caster sugar1 small, thin-skinned orange, cut into quarters, pips removed½ tsp mixed spicepinch freshly grated nutmeg 225g/8oz fresh cranberries 150g/5½oz caster sugar 1 small, thin-skinned orange, cut into quarters, pips removed ½ tsp mixed spice pinch freshly grated nutmeg Method Blend all of the cranberry sauce ingredients in a food processor until smooth. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Blend all of the cranberry sauce ingredients in a food processor until smooth. Blend all of the cranberry sauce ingredients in a food processor until smooth. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Recipe tips This sauce can be made up to 1 day in advance and kept, covered, in the fridge, until needed. Mary's easy version is raw but if you prefer a cooked sauce here is a great recipe.
Marie Rose sauce recipe
 This classic cocktail dressing is not just for prawns; it works fantastically well with salmon, in a burger or simply served alongside a bowl of crispy French fries. 200ml/⅓ pint mayonnaise2 tbsp tomato ketchup½ tsp cayenne pepper, plus extra to servedash Tabascodash Worcestershire sauce2 tsp brandysqueeze lemon juice, to tastesalt and freshly ground black pepper 200ml/⅓ pint mayonnaise 2 tbsp tomato ketchup ½ tsp cayenne pepper, plus extra to serve dash Tabasco dash Worcestershire sauce 2 tsp brandy squeeze lemon juice, to taste salt and freshly ground black pepper Method Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing.Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste.Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing. Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing. Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish.
Christmas crinkle cookies recipe
 These Christmas crinkle cookies are spiced and coated in icing sugar for a festive touch. They're so easy to make and perfect to gift. 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 60g/2¼oz cocoa powder 75ml/2½ fl oz vegetable oil 2 free-range eggs 200g/7oz plain flour pinch salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 40g/1½oz icing sugar 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 60g/2¼oz cocoa powder 75ml/2½ fl oz vegetable oil 2 free-range eggs 200g/7oz plain flour pinch salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 40g/1½oz icing sugar Method Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Recipe tips These crinkle cookies are gorgeous and fudgey but if you prefer a more crumble biscuit you can cook them for a further 5 minutes. For a rounder crinkle cookie, don't flatten the balls into discs before baking.