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Plum clafoutis recipe
 Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. British plums are at their best in September, so make the most of them then and try this simple pud. 125ml/4½fl oz milk125ml/4½fl oz double cream2-3 drops vanilla essence4 free-range eggs170g/6oz caster sugar 1 tbsp plain flour 30g/1oz butter500g/1lb 2oz plums, cut in half, stones removed2 tbsp brown sugar30g/1oz flaked almonds (optional)icing sugar, for dustingdouble cream, to serve 125ml/4½fl oz milk 125ml/4½fl oz double cream 2-3 drops vanilla essence 4 free-range eggs 170g/6oz caster sugar 1 tbsp plain flour 30g/1oz butter 500g/1lb 2oz plums, cut in half, stones removed 2 tbsp brown sugar 30g/1oz flaked almonds (optional) icing sugar, for dusting double cream, to serve Method Preheat the oven to 180C/350F/Gas 4.Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool.Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Dust with icing sugar and serve immediately with cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Dust with icing sugar and serve immediately with cream. Dust with icing sugar and serve immediately with cream.
Crispy gnocchi with Sichuan crème fraîche recipe
Crispy gnocchi with crème fraîche, cabbage and Sichuan pepper This indulgent gnocchi dish, unusually spiked with Sichuan peppercorns, is perfect for a late summer or early autumn all-in-one dinner – addictively good. 500g/1lb 2oz gnocchi1 Hispi (or ‘sweetheart’ cabbage), roughly sliced500g/1lb 2oz crème fraîche1 tsp sea salt flakes2 tsp Sichuan peppercorns, lightly crushed2 bay leaves50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs)50g/1¾oz cheddar 500g/1lb 2oz gnocchi 1 Hispi (or ‘sweetheart’ cabbage), roughly sliced 500g/1lb 2oz crème fraîche 1 tsp sea salt flakes 2 tsp Sichuan peppercorns, lightly crushed 2 bay leaves 50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs) 50g/1¾oz cheddar Method Preheat the oven to 200C/180C Fan/Gas 6.Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin.Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin. Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin. Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Recipe tips If you can’t get Sichuan peppercorns, plain black peppercorns will work.
Butter bean and feta bake recipe
 Remember the viral baked feta pasta? It’s back, but this time using creamy butter beans instead of pasta. Serve on sourdough for the ultimate beans on toast. 200g/7oz feta 250g/9oz cherry tomatoes 400g tin butter beans, drained 4 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling 2 tsp Italian dried herbs 150g/5½oz frozen spinach splash milk, to loosen (if needed) salt and freshly ground black pepper 200g/7oz feta 250g/9oz cherry tomatoes 400g tin butter beans, drained 4 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling 2 tsp Italian dried herbs 150g/5½oz frozen spinach splash milk, to loosen (if needed) salt and freshly ground black pepper 2 thick slices sourdough, toasted handful mint leaves, torn (optional) ½ tsp chilli flakes (optional) 2 thick slices sourdough, toasted handful mint leaves, torn (optional) ½ tsp chilli flakes (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Bake for 20 minutes. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Bake for 20 minutes. Bake for 20 minutes. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil.
Tortellini soup recipe
 Shop-bought tortellini is transformed into a nourishing, chilli-spiked soup. Finish with a mountain of salty Parmesan. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, thinly sliced½–1 tsp dried chilli flakes 900ml/1½ pints fresh chicken stock250g/9oz pack sausage tortellini or other tortellini of your choice50g/1¾oz baby spinach20g/¾oz grated Parmesan salt 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, thinly sliced ½–1 tsp dried chilli flakes 900ml/1½ pints fresh chicken stock 250g/9oz pack sausage tortellini or other tortellini of your choice 50g/1¾oz baby spinach 20g/¾oz grated Parmesan salt Method Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour.Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes.Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta.Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan.
Roast parsnip and rosemary soup recipe
 Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup. Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt. 600g/1lb 5oz parsnips, peeled and roughly chopped4 tbsp olive oil50g/1¾oz butter225g/8oz onion, thinly sliced1 tbsp dried rosemary2 vegetable stock cubes750ml/1¼ pint milk750ml/1¼ pint watersalt and freshly ground black pepper 600g/1lb 5oz parsnips, peeled and roughly chopped 4 tbsp olive oil 50g/1¾oz butter 225g/8oz onion, thinly sliced 1 tbsp dried rosemary 2 vegetable stock cubes 750ml/1¼ pint milk 750ml/1¼ pint water salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips on a roasting tray with half the olive oil and toss to coat.Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.Add the roasted parsnip and the remaining ingredients. Bring to the boil.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips on a roasting tray with half the olive oil and toss to coat. Place the parsnips on a roasting tray with half the olive oil and toss to coat. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft. Transfer to a blender and pulse until smooth. Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper. Season to taste with salt and freshly ground black pepper. Recipe tips If you want to make sure the soup is gluten-free, check the stock doesn't contain any gluten.
Vegetable croquettes recipe
 These vegetable croquettes from Eat Well for Less are so easy the kids can make them with a little assistance. They're a bit like fritters, but baked! Each serving provides 60 kcal, 2.5g protein, 9.5g carbohydrates (of which 3g sugars), 1g fat (of which 0.5g saturates), 1.5g fibre and 0.3g salt. 200g/7oz cauliflower, coarsely grated200g/7oz sweet potato, peeled and coarsely grated 2 medium carrots, coarsely grated 1 medium courgette, coarsely grated ½ tsp sea salt1 red onion, finely chopped1 small bunch parsley, leaves picked and roughly chopped1 tsp onion granules100g/3½oz fresh breadcrumbs2 free-range eggsfreshly ground black pepper 200g/7oz cauliflower, coarsely grated 200g/7oz sweet potato, peeled and coarsely grated 2 medium carrots, coarsely grated 1 medium courgette, coarsely grated ½ tsp sea salt 1 red onion, finely chopped 1 small bunch parsley, leaves picked and roughly chopped 1 tsp onion granules 100g/3½oz fresh breadcrumbs 2 free-range eggs 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 ingredients together in a large bowl. Set aside for 15 minutes.Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages).Bake for 25 minutes until golden-brown and cooked through. 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 ingredients together in a large bowl. Set aside for 15 minutes. Mix all the ingredients together in a large bowl. Set aside for 15 minutes. Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages). Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages). Bake for 25 minutes until golden-brown and cooked through. Bake for 25 minutes until golden-brown and cooked through. Recipe tips Serve with some salsa and dips.
Christmas Martini recipe
 While there is nothing intrinsically Christmassy about this cocktail, I do feel this is the season for sweet drinks. Both the dark raspberry and the emphatic chocolateyness of the cocoa liqueur ably fit that bill, but the generous hit of vodka means that their sugariness is held to account. Rich and warming, that first a sip gives you an instant Christmassy fireside glow. I let a sprig of rosemary play the part here of festive fir. ice cubes50ml/2fl oz vodka25ml/1fl oz raspberry liqueur (such as Chambord)25ml/1fl oz cocoa liqueur (such as Creme de cacao blanc)1 sprig rosemary ice cubes 50ml/2fl oz vodka 25ml/1fl oz raspberry liqueur (such as Chambord) 25ml/1fl oz cocoa liqueur (such as Creme de cacao blanc) 1 sprig rosemary Method Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer.
Forest truffle chicken recipe
 A luxurious dish of chicken in a creamy mushroom sauce topped with truffle shavings. 100ml/3½fl oz rapeseed oil1 large chicken, jointed into 8 piecessalt and black pepper200g/7oz bacon lardons200g/7oz shallots, peeled and cut in half lengthways1 garlic bulb, cut in half horizontally500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned 50g/1¾oz butter50ml/2fl oz madeira 500ml/18fl oz dark chicken stock200ml/7fl oz double cream1 bunch fresh tarragon1 small truffle 100ml/3½fl oz rapeseed oil 1 large chicken, jointed into 8 pieces salt and black pepper 200g/7oz bacon lardons 200g/7oz shallots, peeled and cut in half lengthways 1 garlic bulb, cut in half horizontally 500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned 50g/1¾oz butter 50ml/2fl oz madeira 500ml/18fl oz dark chicken stock 200ml/7fl oz double cream 1 bunch fresh tarragon 1 small truffle Method Add half the oil to a large hot pan. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.Pour the sauce over the chicken and simmer for 15-20 minutes.To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. Add half the oil to a large hot pan. Add half the oil to a large hot pan. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Pour the sauce over the chicken and simmer for 15-20 minutes. Pour the sauce over the chicken and simmer for 15-20 minutes. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.
Brussels sprouts with burnt butter recipe
Brussels sprouts with burnt butter and black garlic Sprouts are seen as festive food but they are also great as a side dish throughout the winter. 450g/1lb Brussels sprouts, trimmed and cut in half lengthways 1 tbsp olive oilpinch caraway seeds12 black garlic cloves, roughly chopped2 tbsp fresh thyme leaves30g/1oz unsalted butter30g/1oz pumpkin seeds, toasted1½ tsp lemon juice1 tbsp tahinisalt 450g/1lb Brussels sprouts, trimmed and cut in half lengthways 1 tbsp olive oil pinch caraway seeds 12 black garlic cloves, roughly chopped 2 tbsp fresh thyme leaves 30g/1oz unsalted butter 30g/1oz pumpkin seeds, toasted 1½ tsp lemon juice 1 tbsp tahini salt Method Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately.