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Popcorn bars recipe
 Tom Kerridge's chocolate popcorn bars are a revelation. Make a batch to share with friends or colleagues. The bars will keep for up to a week in the fridge. Each serving provides 90 kcal, 1g protein, 13g carbohydrates (of which 9.5g sugars), 3.5g fat (of which 2g saturates), 0.5g fibre and trace salt. 200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces 50g/1¾oz puffed rice cereal 40g/1½oz salted popcorn 50g/1¾oz dried cranberries, halved 50g/1¾oz large marshmallows, quartered 200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces 50g/1¾oz puffed rice cereal 40g/1½oz salted popcorn 50g/1¾oz dried cranberries, halved 50g/1¾oz large marshmallows, quartered Method Line a 20cm/8in square baking tin with two layers of cling film.Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water. Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well. While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated. Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours. Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge. Line a 20cm/8in square baking tin with two layers of cling film. Line a 20cm/8in square baking tin with two layers of cling film. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water. Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well. Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well. While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated. While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated. Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours. Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours. Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge. Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.
Flourless peanut butter cookies recipe
 These simple peanut butter cookies use just five ingredients from your store cupboard – and there’s no flour, so they’re perfect for those following a gluten-free diet. Each cookie provides 160 kcal, 6g protein, 10g carbohydrates (of which 9g sugars), 10.5g fat (of which 2g saturates), 1.5g fibre and 0.5g salt. 225g/8oz crunchy or smooth peanut butter100g/3½oz golden caster sugar, plus extra to decorate1 free-range egg, lightly beaten1 tsp vanilla bean paste1 tsp bicarbonate of sodapinch salt (optional) 225g/8oz crunchy or smooth peanut butter 100g/3½oz golden caster sugar, plus extra to decorate 1 free-range egg, lightly beaten 1 tsp vanilla bean paste 1 tsp bicarbonate of soda pinch salt (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.Beat the peanut butter and sugar together until smooth and creamy – this will take about 4 minutes by hand or 2 minutes if using a stand mixer. Add the beaten egg and vanilla and mix until combined. Add the bicarbonate of soda and salt, if using, and mix again for 30 seconds.Roll the mixture into 12 balls, each about the size of a walnut, and arrange on the tray, leaving a little space between each one. Dip the tines of a fork into sugar and then into the cookies in a cross-hatch pattern. Bake for about 9 minutes, or until golden and starting to crisp. (They will crisp and firm up further as they cool.)Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper. Beat the peanut butter and sugar together until smooth and creamy – this will take about 4 minutes by hand or 2 minutes if using a stand mixer. Add the beaten egg and vanilla and mix until combined. Add the bicarbonate of soda and salt, if using, and mix again for 30 seconds. Beat the peanut butter and sugar together until smooth and creamy – this will take about 4 minutes by hand or 2 minutes if using a stand mixer. Add the beaten egg and vanilla and mix until combined. Add the bicarbonate of soda and salt, if using, and mix again for 30 seconds. Roll the mixture into 12 balls, each about the size of a walnut, and arrange on the tray, leaving a little space between each one. Dip the tines of a fork into sugar and then into the cookies in a cross-hatch pattern. Bake for about 9 minutes, or until golden and starting to crisp. (They will crisp and firm up further as they cool.) Roll the mixture into 12 balls, each about the size of a walnut, and arrange on the tray, leaving a little space between each one. Dip the tines of a fork into sugar and then into the cookies in a cross-hatch pattern. Bake for about 9 minutes, or until golden and starting to crisp. (They will crisp and firm up further as they cool.) Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack to cool completely. Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack to cool completely.
Chocolate and date raw brownies recipe
 450g/1lb dates100g/3½oz roasted unsalted peanuts100g/3½oz ground almonds100g/3½oz instant porridge oats5 tbsp cocoa powder2 tbsp vanilla extract150ml/5fl oz almond milk 450g/1lb dates 100g/3½oz roasted unsalted peanuts 100g/3½oz ground almonds 100g/3½oz instant porridge oats 5 tbsp cocoa powder 2 tbsp vanilla extract 150ml/5fl oz almond milk Method Grease and line a 20cm/8in square loose-bottomed cake tin with baking paper.Tip the dates, peanuts, ground almonds, porridge oats, 4 tablespoons of the cocoa powder, the vanilla extract and almond milk into a food processor and blend for 2–3 minutes until the mixture starts to come together. Scrape the mixture down, if needed, and blend until nearly smooth – you want a little texture left.Press the mixture into the lined tin with the back of a wet spoon until you have a thick even layer. Leave in the fridge for 30 minutes until firm.Remove the brownie from the tin, cut into 24 pieces and dust with the remaining cocoa powder.Serve straightaway or transfer to a sealable container and keep in the fridge. Grease and line a 20cm/8in square loose-bottomed cake tin with baking paper. Grease and line a 20cm/8in square loose-bottomed cake tin with baking paper. Tip the dates, peanuts, ground almonds, porridge oats, 4 tablespoons of the cocoa powder, the vanilla extract and almond milk into a food processor and blend for 2–3 minutes until the mixture starts to come together. Tip the dates, peanuts, ground almonds, porridge oats, 4 tablespoons of the cocoa powder, the vanilla extract and almond milk into a food processor and blend for 2–3 minutes until the mixture starts to come together. Scrape the mixture down, if needed, and blend until nearly smooth – you want a little texture left. Scrape the mixture down, if needed, and blend until nearly smooth – you want a little texture left. Press the mixture into the lined tin with the back of a wet spoon until you have a thick even layer. Leave in the fridge for 30 minutes until firm. Press the mixture into the lined tin with the back of a wet spoon until you have a thick even layer. Leave in the fridge for 30 minutes until firm. Remove the brownie from the tin, cut into 24 pieces and dust with the remaining cocoa powder. Remove the brownie from the tin, cut into 24 pieces and dust with the remaining cocoa powder. Serve straightaway or transfer to a sealable container and keep in the fridge. Serve straightaway or transfer to a sealable container and keep in the fridge. Recipe tips If you have rolled oats, you can break these up in the food processor before using.
Peanut butter and jelly tiffin recipe
 Nadiya's all-American-influenced take on a classic tiffin uses peanut butter and jelly. Actual jelly. Top with any sweets and biscuits you fancy. 400g/14oz dark chocolate, broken into pieces350g/12oz smooth peanut butter150g/5½oz grape jelly (available online)250g/9oz digestive biscuits, crushed 100g/3½oz dried cherries100g/3½oz salted peanuts, roughly choppedpinch saltfew pink and white wafers, to decorateyoghurt-coated pretzels, to decoratered sugar-coated chocolates, to decoratered liquorice sticks, to decoratepink marshmallows, to decorate pink and white jelly beans, to decorate 400g/14oz dark chocolate, broken into pieces 350g/12oz smooth peanut butter 150g/5½oz grape jelly (available online) 250g/9oz digestive biscuits, crushed 100g/3½oz dried cherries 100g/3½oz salted peanuts, roughly chopped pinch salt few pink and white wafers, to decorate yoghurt-coated pretzels, to decorate red sugar-coated chocolates, to decorate red liquorice sticks, to decorate pink marshmallows, to decorate pink and white jelly beans, to decorate Method Line a 24cm x 24cm/9½ x 9½ in baking tin with baking paper.Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the bowl touch the water. When melted, stir in 200g/7oz of the peanut butter and all the grape jelly. Stir the digestives, cherries and salted peanuts into the chocolate mixture.Pour the mixture into the baking tin and level off. Cover and place in the fridge for at least 1 hour. Once set, carefully remove the tiffin from the baking tray and spread with the remaining peanut butter. Sprinkle with a little salt, then decorate with the assorted sweets and biscuits. Cut into squares and serve. Line a 24cm x 24cm/9½ x 9½ in baking tin with baking paper. Line a 24cm x 24cm/9½ x 9½ in baking tin with baking paper. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the bowl touch the water. When melted, stir in 200g/7oz of the peanut butter and all the grape jelly. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the bowl touch the water. When melted, stir in 200g/7oz of the peanut butter and all the grape jelly. Stir the digestives, cherries and salted peanuts into the chocolate mixture. Stir the digestives, cherries and salted peanuts into the chocolate mixture. Pour the mixture into the baking tin and level off. Cover and place in the fridge for at least 1 hour. Pour the mixture into the baking tin and level off. Cover and place in the fridge for at least 1 hour. Once set, carefully remove the tiffin from the baking tray and spread with the remaining peanut butter. Sprinkle with a little salt, then decorate with the assorted sweets and biscuits. Once set, carefully remove the tiffin from the baking tray and spread with the remaining peanut butter. Sprinkle with a little salt, then decorate with the assorted sweets and biscuits. Cut into squares and serve. Cut into squares and serve.
Popcorn espresso macchiato balls recipe
 Stonkingly moreish, these popcorn balls are squidged together with marshmallow and blessed with a liberal sprinkling of crunchy, ground espresso coffee. 1 tbsp oil50g/1¾oz popcorn kernels100g/3½oz mini marshmallows30g/1oz unsalted butter50g/1¾oz white chocolate, grated¾ tsp ground coffee beans 1 tbsp oil 50g/1¾oz popcorn kernels 100g/3½oz mini marshmallows 30g/1oz unsalted butter 50g/1¾oz white chocolate, grated ¾ tsp ground coffee beans Method Heat the oil gently in a heavy-based pan and add the popcorn. Cover with a lid and allow to cook on a low heat. After about five minutes you’ll hear the corn start to pop. Once the corn has finished popping take it off the heat.While the popcorn is cooking, heat the marshmallows in a pan with the butter to melt the two together, stirring occasionally. Turn off the heat when melted. Once the popcorn has finished popping, pour the marshmallow mixture into the popcorn pan and add the grated white chocolate. Sprinkle over the ground coffee and stir everything together. Set aside for about five minutes until it’s cool enough to handle.Take a large tablespoon of the mixture. Butter your hands, then roll and squeeze the popcorn into a round ball (you can wear gloves for this if you don’t want to get messy). Set aside on a baking sheet to cool completely. Heat the oil gently in a heavy-based pan and add the popcorn. Cover with a lid and allow to cook on a low heat. After about five minutes you’ll hear the corn start to pop. Once the corn has finished popping take it off the heat. Heat the oil gently in a heavy-based pan and add the popcorn. Cover with a lid and allow to cook on a low heat. After about five minutes you’ll hear the corn start to pop. Once the corn has finished popping take it off the heat. While the popcorn is cooking, heat the marshmallows in a pan with the butter to melt the two together, stirring occasionally. Turn off the heat when melted. While the popcorn is cooking, heat the marshmallows in a pan with the butter to melt the two together, stirring occasionally. Turn off the heat when melted. Once the popcorn has finished popping, pour the marshmallow mixture into the popcorn pan and add the grated white chocolate. Sprinkle over the ground coffee and stir everything together. Set aside for about five minutes until it’s cool enough to handle. Once the popcorn has finished popping, pour the marshmallow mixture into the popcorn pan and add the grated white chocolate. Sprinkle over the ground coffee and stir everything together. Set aside for about five minutes until it’s cool enough to handle. Take a large tablespoon of the mixture. Butter your hands, then roll and squeeze the popcorn into a round ball (you can wear gloves for this if you don’t want to get messy). Set aside on a baking sheet to cool completely. Take a large tablespoon of the mixture. Butter your hands, then roll and squeeze the popcorn into a round ball (you can wear gloves for this if you don’t want to get messy). Set aside on a baking sheet to cool completely. Recipe tips These are best eaten on the day of making.
Easy hummus recipe
 No tahini or food processor? No problem! This quick and simple hummus recipe uses peanut butter and a potato masher instead! Serve with warm pitta bread, veggie sticks or tortilla chips for dipping. See also our easy chickpea stew recipe and easy falafel recipe for more ways to shuzsh up that tin! 400g tin chickpeas, drained2 tbsp smooth peanut butter or tahini1 garlic clove, finely grated or crushed½ lemon, juice only2 tbsp olive oil½ tsp salt2 tbsp waterfreshly ground black pepper 400g tin chickpeas, drained 2 tbsp smooth peanut butter or tahini 1 garlic clove, finely grated or crushed ½ lemon, juice only 2 tbsp olive oil ½ tsp salt 2 tbsp water freshly ground black pepper Method Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water.Season with pepper and beat well with a wooden spoon. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water. Add the peanut butter, garlic, lemon juice, salt, oil and water. Season with pepper and beat well with a wooden spoon. Season with pepper and beat well with a wooden spoon. Recipe tips Leftover hummus can be covered and kept in the fridge for up to 3 days. If you do have a food processor, you can tip all the ingredients in together and pulse until smooth. If you are making small batches you'll need to scrape down the sides of the bowl a few times to make sure everything is combined.
Broccoli chickpea salad recipe
Blitzed broccoli and chickpea salad base This 10-minute salad base is spiced with citrusy sumac and given a nuttiness with golden fried almonds. It keeps really well in the fridge so you can dip into it for lunches, sides and meals-to-go all week. For this recipe you will need a food processor. 4 tbsp extra virgin olive oil3 tbsp flaked almonds2 tbsp sumac1 red onion, cut into 8 wedges1 large head broccoli or 2 small (about 450g/5oz), stalks trimmed and roughly peeled to remove the tough outer skin1 x 600g jar chickpeas, drainedsalt and freshly ground black pepper 4 tbsp extra virgin olive oil 3 tbsp flaked almonds 2 tbsp sumac 1 red onion, cut into 8 wedges 1 large head broccoli or 2 small (about 450g/5oz), stalks trimmed and roughly peeled to remove the tough outer skin 1 x 600g jar chickpeas, drained salt and freshly ground black pepper Method Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse.Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse. Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse. Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Recipe tips If you can't get hold of jarred chickpeas, use 1½ tins of chickpeas, but buy the best quality you can afford so you get plump, soft chickpeas (the cheapest chickpeas can be small and quite hard). For a filling lunch or light dinner, top this salad base with your choice of protein. Tofu, chicken and tuna all work well.
Asian butter beans recipe
 Creamy, comforting, and packed with protein. These umami-rich beans served with crusty bread make the ultimate midweek meal. drizzle olive oil1 tbsp ginger paste 1 tbsp garlic paste 1 tsp dried red chilli flakes 2 spring onions, thinly sliced570g/1lb 4oz jar butter beans in salted water1 tbsp soy sauce 1 tsp fish sauce 1 tbsp white miso 2 tbsp crème fraîche ½ lime, juice only chilli oil, for drizzlingtoasted sourdough slices, to serve (optional) drizzle olive oil 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp dried red chilli flakes 2 spring onions, thinly sliced 570g/1lb 4oz jar butter beans in salted water 1 tbsp soy sauce 1 tsp fish sauce 1 tbsp white miso 2 tbsp crème fraîche ½ lime, juice only chilli oil, for drizzling toasted sourdough slices, to serve (optional) Method Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Add the butter beans, along with the liquid from the jar, and mix well.Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed.Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat.Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like. Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Add the butter beans, along with the liquid from the jar, and mix well. Add the butter beans, along with the liquid from the jar, and mix well. Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed. Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed. Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat. Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat. Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like. Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like.