Chilli chocolate cookies ISAN 3

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream
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Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
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Chilli chocolate cookies ISAN 2

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream
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Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
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Smoked trout & radish remoulade tartines 2

Ingredients 200g hot-smoked trout fillets 16 small slices brown bread, lightly toasted handful pea shoots, to serve For the remoulade 4 tbsp good-quality mayonnaise 4 tbsp crème fraîche 1½ tbsp Dijon mustard 1 heaped tbsp capers, roughly chopped zest ½ lemon and 2 tsp juice 2 heaped tbsp finely chopped dill, plus extra to serve (about 5 sprigs) 85g celeriac, peeled and cut into fine matchsticks ½ green apple, cut into fine matchsticks 100g pack radishes, coarsely grated Method In a large bowl, combine the mayonnaise, crème fraîche, mustard, capers, lemon zest and juice, and the dill. Add the celeriac, apple, radish and some seasoning, then stir well. Flake the trout into large pieces. Arrange the toasts on a platter, top each slice with a few spoonfuls of the remoulade and some trout. Scatter over a little dill and some pea shoots, then let everyone help themselves.
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Smoked trout & radish remoulade tartines 1

Ingredients 200g hot-smoked trout fillets 16 small slices brown bread, lightly toasted handful pea shoots, to serve For the remoulade 4 tbsp good-quality mayonnaise 4 tbsp crème fraîche 1½ tbsp Dijon mustard 1 heaped tbsp capers, roughly chopped zest ½ lemon and 2 tsp juice 2 heaped tbsp finely chopped dill, plus extra to serve (about 5 sprigs) 85g celeriac, peeled and cut into fine matchsticks ½ green apple, cut into fine matchsticks 100g pack radishes, coarsely grated Method In a large bowl, combine the mayonnaise, crème fraîche, mustard, capers, lemon zest and juice, and the dill. Add the celeriac, apple, radish and some seasoning, then stir well. Flake the trout into large pieces. Arrange the toasts on a platter, top each slice with a few spoonfuls of the remoulade and some trout. Scatter over a little dill and some pea shoots, then let everyone help themselves.
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Honey-roast beetroot

Ingredients 670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose) 2 tsp fresh thyme 2 tsp balsamic vinegar 2 tbsp olive oil 2 tbsp clear honey Method Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.
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Catherine Berwick's Parsnip & maple syrup cake

Ingredients 175g butter, plus extra for greasing 250g demerara sugar 100ml maple syrup 3 large eggs 250g self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g parsnips, peeled and grated 1 medium eating apple, peeled, cored and grated 50g pecans, roughly chopped zest and juice 1 small orange icing sugar, to serve For the filling 250g tub mascarpone 3-4 tbsp maple syrup Method Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
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Banana Berry™ Smoothie -1-50

Bursting at the seams with berries! These bananas came to party and they brought all of their friends. Strawberries, blueberries and raspberry sherbet take this smoothie to the next level. Maximum volume isn’t good enough; this smoothie turns it up to 1 klklklkl 39 44 48
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