Category: Recipes

[av_heading heading=’Mince Pies and Christmas Pudding’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

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[av_heading heading=’Mince Pies’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lqci0tnl’ admin_preview_bg=”]
This mince pie pastry is just short and crumbly enough for the perfect pie but still very easy to work. Use the extra pastry scraps to decorate to your heart’s content. Recipe makes 12 mince pies.
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Ingredients

• 300g/10oz plain flour, plus extra for dusting
• A pinch salt
• 150g/5oz fridge-cold butter, cut into 1cm/½in dice
• 3 tbsp icing sugar
• 1 large free-range egg, beaten with 1 tbsp very cold water
• 300g/10½oz mincemeat

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To finish

• 1 medium free-range egg, beaten
• 1 tbsp caster sugar

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Method

1. To make the pastry, place the flour and salt in a food processor and add the butter. Using the pulse function, whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough.
2. Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic sealable box to chill for about 20–30 minutes (this prevents pastry shrinkage later on).
3. If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.
4. Brush a 12-hole bun tin with melted butter and set aside in the fridge.
5. After chilling, turn the dough out onto a lightly floured work surface. Roll out into a circle that is about 4mm/⅛in thick. Use a round cutter to cut out 12 discs of pastry that are about 6mm/¼in bigger than the size of the bun tin holes. Bring the scraps of pastry together lightly and re-roll as necessary.
6. Press a round of pastry into the bottom of each hole. Fill each pastry case with a level tablespoon of mincemeat. Don’t overfill them as they will leak and make your mince pies stick to the tray.
7. Cut out 12 lids with a smaller pastry cutter, re-rolling the pastry as needed. These can be fluted or straight-edged, as you like. Brush a little beaten egg around the base of the lid and stick it down onto the pie edge, pressing gently to seal. (Try to avoid getting egg wash between the pastry and the tin, as this can also lead to sticking.)
8. Brush the tops of the mince pies with egg wash and sprinkle lightly with caster sugar. (You can use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on the tops of your pies.) Use a sharp knife to make a small incision in the middle of the pie, or several decorative incisions, to let out the steam as they bake.
9. Return the pies to the fridge while you preheat the oven to 190C/170C (Fan)/Gas 5.
10. Bake the mince pies for 20-25 minutes, or until golden-brown and crisp. Set the tray on a wire rack to cool for five minutes, and then turn the mince pies out. Serve with your choice of brandy butter, cream or ice cream.

https://www.bbc.co.uk/food/recipes/classic_mince_pies_47103
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[av_heading heading=’Christmas Pudding’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lqciax4m’ admin_preview_bg=”]
Check the Recipe Tips for instructions to cook your Christmas pudding in the pressure cooker or in the slow cooker. Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string. Serves 8.
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Ingredients

• 350g/12oz dried mixed fruit (raisins, currants, sultanas)
• 100g/3½oz pitted ready-to-eat prunes, chopped or left whole
• 100g/3½oz dark muscovado sugar
• 4 tbsp dark rum
• 100ml/3½fl oz stout
• 100g/3½oz chopped walnuts
• 100g/3½oz blanched almonds
• 100g/3½oz ground almonds
• 100g/3½oz fresh white breadcrumbs
• 50g/1¾oz plain flour
• 100g/3½oz frozen butter, grated, plus a little extra for greasing
• ½ tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 2 tsp mixed spice
• 100g/3½oz chopped glacé cherries (or left whole if you prefer)
• 3 large free-range eggs, beaten

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Method

1. Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
2. After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
3. Cover with cling film and leave to stand in a cool place for 24 hours.
4. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin (or you can use a couple of sturdy rubber bands).
5. Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
6. Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
7. Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.

https://www.bbc.co.uk/food/recipes/christmas_pudding_41498
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[av_heading heading=’Awesome Autumn Dishes’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-loqvibw5′ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Macaroni cheese lasagne’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-loqvixlu’ admin_preview_bg=”]
Feeling a bit fuzzy or need some comfort? Mac ‘n’ cheese and lasagne are sure to do the trick – and here we’ve combined them for the ultimate indulgent dish.
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Ingredients

• 2 tbsp olive oil
• 400g lean beef mince
• 50g smoked pancetta, chopped
• ½ onion, finely chopped
• ½ celery stick, finely chopped
• ½ carrot, finely chopped
• 1 garlic clove, crushed
• 150ml red wine
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 250ml beef stock
• 2 bay leaves
• 1 rosemary sprig
• 1 tsp sugar
• 400g macaroni
• 80g grated mozzarella
• a few whole basil leaves, to serve (optional

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For the cheese sauce

• 50g butter
• 50g plain flour
• 2 tsp English mustard
• 800ml semi-skimmed milk
• small grating of nutmeg
• 100g grated parmesan
• 100g mature cheddar, grated

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Method

1. Heat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.
2. Add the remaining oil to the pan and fry the onion, celery and carrot for 10 mins until just softened. Add the garlic and cook for 1 min more, then return the meat to the pan.Tip in the wine, bring to a simmer and cook until the mixture is reduced by half. Stir in the tomato purée, tomatoes, stock, bay, rosemary and sugar. Simmer, covered, for 30 mins, then remove the lid and simmer uncovered for another 10 mins until reduced. The ragu will keep in the freezer for up to two months. Leave to cool completely before freezing.
3. Meanwhile, make the cheese sauce. Melt the butter in a saucepan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard, then remove from the heat and gradually whisk in the milk in small additions. Return the pan to the heat and simmer for 5-6 mins, whisking continuously until thick and smooth. Add the nutmeg, parmesan and 80g of the cheddar, then season to taste.
4. Heat the oven to 200C/180C fan/gas 6, and cook the macaroni in a large pan of boiling water for 5 mins. Drain, then stir into the cheese sauce. Spread the ragu into the base of a large rectangular baking dish (ours was 28 x 22 x 5cm), then spoon over the mac ‘n’ cheese and gently spread out using the back of a spoon to cover the ragu. Top with the remaining cheddar and the mozzarella, and bake for 25-30 mins until golden and bubbling. Leave to rest for 5 mins, then scatter over a few basil leaves to serve, if you like.

https://www.bbcgoodfood.com/recipes/macaroni-cheese-lasagne
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[av_heading heading=’Marmalade cake’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-loqvot47′ admin_preview_bg=”]
Use up any marmalade you have to make this sunny bake, perhaps with some ice cream alongside it.
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Ingredients

• 200g unsalted butter, softened, plus extra for the tin
• 2 unwaxed oranges
• 325-350g golden caster sugar
• 4 eggs
• 80g marmalade
• 200g self-raising flour
• double cream or ice cream, to serve

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Method

1. Heat the oven to 180C/160C fan/gas 4 and butter a 23cm cake tin. Zest the oranges, then remove the peel and pith using a small, serrated knife. Set aside. Cut the oranges along the equator into 1cm-thick slices. Sprinkle 25g sugar over the base of the tin and arrange the orange slices on top. Set aside while you make the syrup and cake batter.
2. Weigh the orange peels into a saucepan with the pith, and add the same amount of sugar and water (about 100g). Bring to a simmer, then boil for 10 mins until reduced and thickened. Set aside to infuse until needed, then strain.
3. Beat the butter and 200g of the sugar together in a stand mixer or using an electric whisk until light and fluffy, about 5 mins. Crack in the eggs, one by one, beating well after each addition. Finally, beat in the orange zest and marmalade before carefully folding in the flour and a pinch of salt. Spoon the batter over the orange slices and carefully level the surface. Bake for 35-40 mins until golden and a skewer inserted into the middle comes out clean.
4. Leave to cool in the tin for 15-20 mins before carefully inverting onto a plate. Brush some of the bitter orange syrup over the top (any leftover syrup can be used for cocktails). The syrup will keep chilled for two weeks. Serve warm with cream or ice cream. Once completely cool, the cake will keep in an airtight container for three days.

https://www.bbcgoodfood.com/recipes/marmalade-cake
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[av_heading heading=’Autumn Mushrooms & Potato Curry’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lmu8hjh4′ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Mushroom & potato curry’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lmu8hbx8′ admin_preview_bg=”]
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour.
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Ingredients

• 1 tbsp oil
• 1 onion, roughly chopped
• 1 large potato, chopped into small chunks
• 1 aubergine, trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander, to serve

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Method

1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

https://www.bbcgoodfood.com/recipes/one-pot-mushroom-potato-curry
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[av_heading heading=’Urban Kitchens – Mid-Week Recipes’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ljftvbqd’ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Ultimate spaghetti carbonara recipe’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ljftvr4e’ admin_preview_bg=”]
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time.
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Ingredients

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• sea salt and freshly ground black pepper

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Method

1. Put a large saucepan of water on to boil.
2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

https://www.bbcgoodfood.com/recipes/ultimate-spaghetti-carbonara-recipe
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[av_heading heading=’Peach streusel cheesecake’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ljfu1et5′ admin_preview_bg=”]
Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel – a luscious dessert to round off a summer meal.
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Ingredients

• vegetable oil, for the tin
• 200g digestive biscuits
• 2 tbsp caster sugar
• 85g unsalted butter, melted
• 700g cream cheese
• 250g mascarpone
• 280ml soured cream
• 250g golden caster sugar
• 3 large eggs
• 1 tbsp vanilla bean paste
• 3 tbsp plain flour

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• For the struesel
• 115g plain flour
• 60g light brown soft sugar
• 1 tsp ground cinnamon
• 45g unsalted butter, melted
• 20g roasted hazelnuts, roughly chopped
• For the topping
• 3 ripe, firm peaches
• 30g light brown soft sugar
• 1 lemon, juiced
• 1 tsp vanilla bean paste

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Method

1. Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
2. For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
3. Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
4. Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
5. Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.

https://www.bbcgoodfood.com/recipes/peach-streusel-cheesecake
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[av_heading heading=’Coronation Cake’ tag=’h1′ link=” link_target=” style=’blockquote modern-quote’ size=” subheading_active=’subheading_below’ subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”]
A fail-safe sponge that’s easier than it looks – almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic.
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This weekend we’ll see the Coronation of His Majesty King Charles III alongside Her Majesty the Queen Consort – a historic event eagerly awaited by many in the UK and beyond.

Alongside official events planned for the weekend, to mark this momentous occasion, we thought we’d share another recipe to accompany the Coronation Quiche .

We at Urban Kitchens wish HRH King Charles III a long and successful reign on the throne.
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Ingredients

• 100g butter or baking spread, softened, plus extra for the tin
• 175g self-raising flour
• 50g ground almond
• 2 tsp baking powder
• 4 large eggs
• 225g caster sugar
• 125ml full-fat Greek yogurt
• zest 2 lemons

For the butter icing

• 175g butter, softened
• 350g icing sugar, sieved

To decorate

• 300g raspberry
• 175g blueberry

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Method

1. Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
2. Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
3. To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
4. To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.

https://www.bbcgoodfood.com/recipes/fruity-flag-traybake
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[av_heading heading=’HRH King Charles – Coronation Quiche’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

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[av_heading heading=’Coronation Quiche’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lh0uxq8w’ admin_preview_bg=”]
The regal dish was chosen by the monarch as it is easy to make, easy to share, and can be served either hot or cold. A deep quiche with a crisp pastry case, and delicate flavours of spinach, broad beans and fresh tarragon. The pastry includes lard, but you can swap this for butter to make it vegetarian. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!
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Image: Buckingham Palace
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Ingredients

• 250g plain flour, plus a little for dusting
• 50g cold butter, diced
• 50g lard (or use butter if you prefer)
• 4 tbsp milk, plus a splash
• Or 250g block of ready-made shortcrust pastry

For the filling

• 125ml milk
• 175ml double cream
• 2 medium eggs
• 1 tbsp chopped fresh tarragon
• 100g cheddar, grated
• 180g cooked spinach, liquid squeezed out and lightly chopped
• 60g cooked broad beans or soya beans (double pod the broad beans, if you like)

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Method

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[av_heading heading=’Easter nest cake recipe’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lg53hnjz’ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Easter nest cake’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lg53ic7p’ admin_preview_bg=”]
Bake a showstopping cake for Easter. This one is so easy and the kids can decorate it by filling the pretzel nest with their favourite chocolate eggs.
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For the chocolate sponges

• 200ml vegetable oil, plus extra for the tin
• 250g plain flour
• 6 tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 280g soft light brown sugar
• 250ml buttermilk
• 2 tsp vanilla extract
• 3 large eggs

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For the nest and icing

• 200g marshmallows
• 100g butter, chopped into chunks
• 2 tbsp cocoa powder
• 75g salted pretzels, crushed
• 4 wheat cereal biscuits, crushed
• chocolate eggs, to decorate
• 150g slightly salted butter, softened
• 2 tbsp cocoa powder
• 300g icing sugar
• 4 tbsp milk

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Method

1. Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm round cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix.
2. Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the centre – if there is any wet mixture on the skewer, return the cakes to the oven for 5 mins more, then check again. Leave the cakes to cool in the tins for 15 mins, then transfer to wire racks to cool fully.
3. Next, make the nest. Clean one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on high for 1 min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture. Stir in the cocoa, pretzels and shredded wheat until well combined. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hrs, or chill in the fridge if you need it to set faster.
4. To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

https://www.bbcgoodfood.com/recipes/easter-nest-cake
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[av_heading heading=’Valentine’s Day recipes to fall in love with’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoa4fze’ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Rib-eye steak with béarnaise sauce’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoa4usn’ admin_preview_bg=”]
Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that’s also perfect for Valentine’s Day. The potatoes are much easier to cook at home than chips, but every bit as delicious!
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Base ingredients

• 2 tbsp olive oil
• 2 rib-eye steaks
• salt and freshly ground black pepper

For the béarnaise sauce

• 250g/9oz butter
• 3 tbsp white wine vinegar
• 2 shallots, sliced
• 1 large bunch tarragon, stalks and leaves separated and chopped
• few peppercorns
• 2 free-range egg yolks
• 1 lemon, juice only

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For the rosemary potatoes

• 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes
• 6 tbsp olive oil
• 3 bulbs garlic, cloves separated, unpeeled
• 4 sprigs fresh rosemary, leaves separated

For the watercress salad

• 1 bunch watercress
• 1 banana shallot, sliced
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 tbsp olive oil

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Method

• To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
• Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm.
• To make the béarnaise sauce, melt the butter in a small saucepan over a low heat.
• Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.
• Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.
• To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.
• To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving.
• To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side.

https://www.bbc.co.uk/food/recipes/rib-eye_steak_with_61963
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[av_heading heading=’Paris-Brest’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoadk09′ admin_preview_bg=”]
This choux pastry creation is a classic French dish filled with chocolate and vanilla cream and served with lashings of chocolate sauce. A great sharing dessert for romantic dinners.
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For the choux

• 40g/1½oz plain flour
• 25g/1oz unsalted butter
• 1 large free-range egg, beaten
• 1 free-range egg yolk
• small handful flaked almonds
• For the chocolate hazelnut filling
• 100g/3½oz chocolate hazelnut spread
• 50ml/2fl oz double cream

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For the Chantilly cream filling

• 150ml/¼ pint double cream
• 1 tbsp icing sugar, sifted, plus extra to serve
• 1 vanilla pod, split and seeds scraped

For the chocolate sauce

• 100g/3½oz dark chocolate
• 25g/1oz caster sugar

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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down.
2. For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle).
3. Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven).
4. Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary.
5. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
6. For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
7. For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.
8. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside.

https://www.bbc.co.uk/food/recipes/paris-brest_09395
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[av_heading heading=’2 Lovely Recipes For This Weekend’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

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[av_heading heading=’Leek, bacon & potato soup’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomjlon’ admin_preview_bg=”]
This soup keeps well in the fridge and is easy to freeze.
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Ingredients

• 25g butter
• 3 rashers streaky bacon, chopped
• 1 onion, chopped
• 400g pack trimmed leek, sliced and well washed
• 3 medium potatoes, peeled and diced
• 1.4l hot vegetable stock,(we used low-sodium)
• 142ml pot single cream
• 4 rashers streaky bacon, to serve

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Method

1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

https://www.bbcgoodfood.com/recipes/leek-bacon-potato-soup
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[av_heading heading=’Sausage & mash pie’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomrnnu’ admin_preview_bg=”]
Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen.
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Ingredients

• 1 tbsp sunflower oil
• 8 pork sausages
• 25g butter
• 2 onions, finely sliced
• pinch of golden caster sugar
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 500ml beef stock
• peas, to serve (optional)

For the mash

• 1.25kg King Edward or Maris Piper potatoes, cut into large chunks
• 150ml whole milk
• 25g butter
• 25g mature cheddar, coarsely grated (optional)

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Method

1. Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
2. To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
3. Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.

https://www.bbcgoodfood.com/recipes/sausage-mash-pie
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[av_heading heading=’Beef Stew’ tag=’h1′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldeffc0c’ admin_preview_bg=”]
A traditional braised beef casserole with thick, rich gravy and chunky veg – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish.
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[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/01/Beef-Stew.jpg’ attachment=’3003′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

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Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 2 thyme sprigs, 1 whole and 1 leaves picked
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

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Method

1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
4. Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
6. Garnish with the picked leaves of the remaining thyme sprig.

https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
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