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Traditional Welsh cakes recipe
 Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week. 225g/8oz self-raising flour110g/4oz salted butter, diced85g/3oz caster sugar, plus extra for dustinghandful of sultanas1 free-range egg, beatenmilk, if neededextra butter, for greasing 225g/8oz self-raising flour 110g/4oz salted butter, diced 85g/3oz caster sugar, plus extra for dusting handful of sultanas 1 free-range egg, beaten milk, if needed extra butter, for greasing Method Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter.Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm. Sift the flour into a bowl and add the diced butter. Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm. Remove from the griddle and dust with caster sugar while still warm.
Sausage rolls with pickle recipe
 These man-sized sausage rolls get a perk up from thyme and pickle. Great for a picnic. 400g/14oz puff pastry or rough puff pastry 400g/14oz puff pastry or rough puff pastry 450g/1lb sausagemeatsalt and white pepper1 tbsp thyme leaves60g/2¼oz pickle1 free-range egg, lightly beaten 450g/1lb sausagemeat salt and white pepper 1 tbsp thyme leaves 60g/2¼oz pickle 1 free-range egg, lightly beaten Method Preheat the oven to 200C/400F/Gas 6Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles.Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape.Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. Preheat the oven to 200C/400F/Gas 6 Preheat the oven to 200C/400F/Gas 6 Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles. Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through.
Easy Yorkshire parkin recipe
 This is how to make the traditional Yorkshire ginger cake, great served alongside a cup of tea. 350g/12oz medium oatmeal175g/6oz self-raising flour2 tsp ground ginger175g/6oz soft brown sugar175g/6oz butter250g/9fl oz golden syrup50g/2oz black treacle2 free-range eggs110ml/4oz milk 350g/12oz medium oatmeal 175g/6oz self-raising flour 2 tsp ground ginger 175g/6oz soft brown sugar 175g/6oz butter 250g/9fl oz golden syrup 50g/2oz black treacle 2 free-range eggs 110ml/4oz milk Method Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl.Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well.Pour the mixture into the prepared baking tray.Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch.Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well. Pour the mixture into the prepared baking tray. Pour the mixture into the prepared baking tray. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature.
Chocolate chip cookies recipe
 These are the ultimate chocolate chip cookies: crisp on the outside, chewy and soft on the inside, and really easy to make. 350g/12¼oz plain flour 1 tsp bicarbonate of soda1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 free-range eggs 350g/12¼oz dark chocolate, crumbled 350g/12¼oz plain flour 1 tsp bicarbonate of soda 1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 free-range eggs 350g/12¼oz dark chocolate, crumbled Method Preheat the oven to 190C/375F/Gas 5.In a bowl, combine the flour, baking soda and salt.In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. In a bowl, combine the flour, baking soda and salt. In a bowl, combine the flour, baking soda and salt. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk.
How to make flatbread recipe
 Flatbread is simple to make, quick to cook and tastes delicious served straight from the pan with dips. 250g/9oz strong bread flour, plus extra for dusting½ tsp salt½ tsp coriander seeds, toasted and ground½ tsp smoked paprika4 tbsp olive oil100ml/3½fl oz warm water 250g/9oz strong bread flour, plus extra for dusting ½ tsp salt ½ tsp coriander seeds, toasted and ground ½ tsp smoked paprika 4 tbsp olive oil 100ml/3½fl oz warm water Method Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side.Serve immediately. Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.) Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.) Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side. Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side. Serve immediately. Serve immediately. Recipe tips Versions of this recipe have been eaten around the world for centuries – roti, chapatti, tortilla, flat bread. They are made with different types of flour, but the principle is the same. The flat breads can be cooked on hot stones by an open fire, baked in the oven, or griddled.
Protein shake recipe recipe
 Whip up this high protein smoothie for a post-workout pick me up or breakfast on the run. Each serving provides 359 kcal, 22.9g protein, 31.4g carbohydrate (of which 27.9g sugars), 15g fat (of which 3.8g saturates), 3.4g fibre and 0.37g salt. 150g/5½oz fat free Greek yoghurt 100g/3½oz blueberries 175ml/6fl oz almond milk1 tsp honey 100g/3½oz silken tofu 15g/½oz smooth peanut butter, to serve 150g/5½oz fat free Greek yoghurt 100g/3½oz blueberries 175ml/6fl oz almond milk 1 tsp honey 100g/3½oz silken tofu 15g/½oz smooth peanut butter, to serve Method Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients.Pour the smoothie into the glass and enjoy! Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients. Pour the smoothie into the glass and enjoy! Pour the smoothie into the glass and enjoy! Recipe tips If your peanut butter is quite firm, it's best to just mix it in the blender with the other ingredients. Spreading it around the inside of glass works best with the 100% peanut butters, which separate in the jar but are looser once stirred.
Strawberry jam recipe
 Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions. You’ll need to pop a couple of plates in the freezer beforehand. 1kg/2lb 4oz fresh strawberries, washed, hulled and dried1 lemon, juice only 1kg/2lb 4oz jam sugar 1kg/2lb 4oz fresh strawberries, washed, hulled and dried 1 lemon, juice only 1kg/2lb 4oz jam sugar Method If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.
Spiced cauliflower recipe
 Try this recipe as a perfect side-dish to many curries. It could also be served as a vegetarian curry. Each serving contains 142kcal, 5g protein, 11g carbohydrate (of which 9g sugars), 8g fat (of which 4.5g saturates), 3g fibre and 0.3g salt. 2 tbsp ghee or vegetable oil2 tsp chilli powder2 tsp ground cumin2 tsp ground coriander2 tsp turmeric2 tsp ground black pepper1 cauliflower, broken into small florets25g/1oz tamarind paste (optional)250ml/9fl oz boiling water1 tbsp vinegarsalt 2 tbsp ghee or vegetable oil 2 tsp chilli powder 2 tsp ground cumin 2 tsp ground coriander 2 tsp turmeric 2 tsp ground black pepper 1 cauliflower, broken into small florets 25g/1oz tamarind paste (optional) 250ml/9fl oz boiling water 1 tbsp vinegar salt Method Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture. Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture. Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender.
Salted caramel millionaire’s shortbread recipe
 The classic British treat gets a makeover with salted caramel. 175g/6oz unsalted butter75g/2½ oz caster sugar1 vanilla pod, split and seeds scraped out 225g/8oz plain flour 175g/6oz unsalted butter 75g/2½ oz caster sugar 1 vanilla pod, split and seeds scraped out 225g/8oz plain flour 200g/7oz unsalted butter1 x 397g/14oz can condensed milk4 tbsp golden syrup1 tsp sea salt 200g/7oz unsalted butter 1 x 397g/14oz can condensed milk 4 tbsp golden syrup 1 tsp sea salt 350g/12oz milk chocolate 350g/12oz milk chocolate Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutesPour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.