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Egg salad sandwich filler recipe
 Master the art of egg mayonnaise with Elly Curshen’s perfect recipe, complete with cornichons and a mustard dressing. 4 large free-range eggs2 tbsp mayonnaise3 spring onions, finely sliced on the diagonal 10 cornichons, sliced 5mm/¼in thick1 Little Gem lettuce, torn into pieces3 tbsp mixed seeds, dry toastedsea salt and freshly ground black pepperwhite bloomer bread or brioche rolls, to serve 4 large free-range eggs 2 tbsp mayonnaise 3 spring onions, finely sliced on the diagonal 10 cornichons, sliced 5mm/¼in thick 1 Little Gem lettuce, torn into pieces 3 tbsp mixed seeds, dry toasted sea salt and freshly ground black pepper white bloomer bread or brioche rolls, to serve 2 tbsp extra virgin olive oil2 tsp balsamic vinegar½ tsp wholegrain mustard½ tsp runny honey 2 tbsp extra virgin olive oil 2 tsp balsamic vinegar ½ tsp wholegrain mustard ½ tsp runny honey Method Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl.Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside.Put all the dressing ingredients into a small jar and shake hard to mix well.Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing. Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl. Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl. Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside. Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside. Put all the dressing ingredients into a small jar and shake hard to mix well. Put all the dressing ingredients into a small jar and shake hard to mix well. Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing. Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing.
Peach Bellini recipe
 This famous bellini cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast. 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juicechilled champagne or sparkling wine2 chilled champagne glasses 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice chilled champagne or sparkling wine 2 chilled champagne glasses Method Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.
Classic champagne cocktail recipe
 This decadent cocktail of champagne laced with cognac is perfect for special occasions. Treat yourself this Christmas. By Andy Pearson From Something for the Weekend Shopping list Ingredients 1 white sugar cube2 dashes bitters20ml/¾fl oz cognacenough champagne to fill the glass 1 white sugar cube 2 dashes bitters 20ml/¾fl oz cognac enough champagne to fill the glass Method Place the sugar cube onto a spoon and add the bitters.Drop the soaked sugar cube into a champagne flute and add the cognac.Top up the glass with champagne and serve. Place the sugar cube onto a spoon and add the bitters. Place the sugar cube onto a spoon and add the bitters. Drop the soaked sugar cube into a champagne flute and add the cognac. Drop the soaked sugar cube into a champagne flute and add the cognac. Top up the glass with champagne and serve. Top up the glass with champagne and serve. Related recipes Christmas cup. By Nigella Lawson Christmas cocktail recipes (37) Peach Bellini. By Jo Pratt champagne cocktail recipes (3) Buck’s fizz. By Jack Wakelin champagne cocktail recipes (3)
Coffee banana bread recipe
 Chocolate and coffee gives this classic banana bread a caffeine shot twist. What a great way to use overripe bananas. 3 very ripe bananas, peeled and roughly chopped 110g/3¾oz caster sugar (or soft light or dark brown sugar)2 free-range eggs, beaten 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shotpinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger) pinch salt 85g/3oz unsalted butter, melted, plus extra for greasing225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)100g/3½oz chocolate, broken into small pieces (optional) 3 very ripe bananas, peeled and roughly chopped 110g/3¾oz caster sugar (or soft light or dark brown sugar) 2 free-range eggs, beaten 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shot pinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger) pinch salt 85g/3oz unsalted butter, melted, plus extra for greasing 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder) 100g/3½oz chocolate, broken into small pieces (optional) Method Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Recipe tips If you want to make this for children, leave out the coffee. You can substitute up to half of the bananas with other soft fruit or tinned fruit, such as pears, raspberries or blueberries, or a mixture
Homemade muesli recipe
 A protein-packed muesli that will kick start your day with a variety of different plants to keep you feeling full. 50g/1¾oz flaked almonds50g/1¾oz desiccated coconut 500g/1oz 2oz jumbo oats 150g/5½oz bran flakes, crushed (optional)75g/2¾oz mixed seeds 50g/1¾oz dried cranberries 100g/3½oz pitted dates, roughly chopped 75g/2¾oz sultanas 50g/1¾oz flaked almonds 50g/1¾oz desiccated coconut 500g/1oz 2oz jumbo oats 150g/5½oz bran flakes, crushed (optional) 75g/2¾oz mixed seeds 50g/1¾oz dried cranberries 100g/3½oz pitted dates, roughly chopped 75g/2¾oz sultanas Method Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Recipe tips Bran flakes give an extra malty sweetness to this homemade muesli, but you can leave them out if you need this recipe to be gluten-free. Make sure you use gluten-free oats, too.
Banana muffins recipe
Choose overripe bananas for baking as they are naturally sweeter and will mash more easily. The best way to mash a banana is to use a fork. It doesn’t matter if it isn’t completely smooth. You can either melt the butter in a small saucepan over a low heat or in the microwave, loosely covered, for a few seconds. Instead of using both cinnamon and nutmeg, try a teaspoon of ground mixed spice. You can swap walnuts for pecan nuts or leave out nuts altogether if you prefer. Instead, you could sprinkle each muffin with a pinch of mixed seeds or top with a few porridge oat flakes. For extra special muffins, top each one with a couple of dried banana chips, pressing lightly into the batter. Try adding a small handful of dried fruit, such as sultanas or raisins to your batter. A few blueberries would also add a juicy burst. For a more indulgent treat, try a small handful of chocolate drops. You will need a 12-hole muffin tin for this recipe and 10 paper muffin cases. If you aren’t using paper cases, make sure you grease the tin really well. You can also sift a little flour into each hole, once greased, to help prevent the muffins sticking. How to freeze If you bake more than you need, keep the leftover muffins in a lidded container and eat within 2 days. Alternatively, you can freeze the muffins in a large, sealed freezer bag for up to two weeks. If you are keeping them in the freezer for any longer, wrap each one in foil before placing in the bag and they will last an extra 2–4 weeks without deteriorating. Best served warm, thaw at room temperature for a couple of hours and heat gently in a low oven for a few minutes before serving. You can also warm thawed muffins in a microwave oven for 20–30 seconds, but make sure you serve quickly as they will toughen on cooling. How to make ahead Muffins always taste better when they are freshly made. You can prepare this recipe up to 12 hours ahead – perfect if you are doing a school run in the afternoon, or want to get prepped for breakfast the night before. You’ll need to sift all the dry ingredients and stir in the sugar, then cover the bowl and put aside. Beat the wet ingredients, such as eggs and bananas, together, cover and put into the fridge. Get the muffin tin lined or greased. When you are ready to cook, preheat the oven and mix both sets of ingredients together, fill the cases and bake as above.
No-bake fruity oat bars recipe
 Easy and delicious fruit and oat bars that the kids can make themselves. The bars can easily be made gluten-free or vegan, if required. Each serving provides 195 kcal, 6g protein, 22g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 2g saturates), 3g fibre and trace salt. 150g/5½oz peanut butter150g/5½oz honey or agave syrup2 tsp vanilla extract200g/7oz porridge oats, gluten-free if required50g/1¾oz brown puffed rice or puffed oats, gluten-free if required75g/2½oz pumpkin seeds125g/4½oz dates, roughly chopped 150g/5½oz peanut butter 150g/5½oz honey or agave syrup 2 tsp vanilla extract 200g/7oz porridge oats, gluten-free if required 50g/1¾oz brown puffed rice or puffed oats, gluten-free if required 75g/2½oz pumpkin seeds 125g/4½oz dates, roughly chopped Method Grease and line a 30 x 23cm deep tin with baking paper.Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated.Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid.Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week. Grease and line a 30 x 23cm deep tin with baking paper. Grease and line a 30 x 23cm deep tin with baking paper. Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated. Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated. Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid. Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid. Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week. Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week.
Crunchy banana yoghurt recipe
 Banana and yoghurt are a perfect low-calorie breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch. As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. 340g/12oz fat-free natural Greek-style yoghurt1 banana, peeled and sliced15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) 340g/12oz fat-free natural Greek-style yoghurt 1 banana, peeled and sliced 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) Method Divide the yoghurt between two small bowls. Scatter the banana on top.Sprinkle with seeds or nuts and serve. Divide the yoghurt between two small bowls. Scatter the banana on top. Divide the yoghurt between two small bowls. Scatter the banana on top. Sprinkle with seeds or nuts and serve. Sprinkle with seeds or nuts and serve. Recipe tips Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories.
Warm chicken salad recipe
 A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion. 2 small chicken breasts, boned, skinned and cut in halfcalorie controlled cooking oil spray1 large orange or red pepper, deseeded and cut in to chunks1 little gem lettuce, leaves separated50g/1¾oz watercress, tough stalks removed2 ripe medium tomatoes, cut into small chunks⅓ cucumber, sliced1 tsp thick balsamic vinegar½ small lemon, juice onlysea salt and freshly ground black pepper 2 small chicken breasts, boned, skinned and cut in half calorie controlled cooking oil spray 1 large orange or red pepper, deseeded and cut in to chunks 1 little gem lettuce, leaves separated 50g/1¾oz watercress, tough stalks removed 2 ripe medium tomatoes, cut into small chunks ⅓ cucumber, sliced 1 tsp thick balsamic vinegar ½ small lemon, juice only sea salt and freshly ground black pepper Method Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Recipe tips If you want to serve your salad cold, let the chicken and peppers cool completely before adding to the salad. Cover and chill. Dress with the balsamic vinegar and lemon juice just before serving.
Jumbo prawns with tomatoes and garlic recipe
 This fiery dish of prawns, tomatoes and garlic is perfect to wake you up! Great for warming up in winter, or for a balmy summer evening. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion. 1 tbsp mild olive oil2 garlic cloves, very thinly sliced1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes)150g/5½oz cherry tomatoes, halved½ lemon, juice only250g/9oz jumbo king prawns, cooked, peeled and deveined3 heaped tbsp roughly chopped flat leaf parsleyground black pepper160g/6oz green beans, steamed, to serve 1 tbsp mild olive oil 2 garlic cloves, very thinly sliced 1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes) 150g/5½oz cherry tomatoes, halved ½ lemon, juice only 250g/9oz jumbo king prawns, cooked, peeled and deveined 3 heaped tbsp roughly chopped flat leaf parsley ground black pepper 160g/6oz green beans, steamed, to serve Method Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.