Summer veggie pasta

Ingredients

• 200g pasta bows
• 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
• 1 tbsp good quality olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2 large courgettes, cut into sticks
• 6 ripe plum tomatoes, cut into wedges
• a generous shot of Tabasco sauce
• a handful of shredded basil

METHOD 

1. Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
2. While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
3. Toss the veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing). 

 

Creamy veggie risotto

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 parsnip, finely diced
• 2 medium carrots, finely diced
• 350g risotto rice, such as arborio
• 1 bay leaf
• 1.2l hot vegetable or chicken stock
• 140g frozen peas or petit pois
• 50g parmesan (or vegetarian alternative), grated

METHOD

1. Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft. 
2. Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
3. Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

Veggie bolognese

Ingredients

• 1 large carrot
• 1 onion
• 200g mushrooms
• 2 tbsp olive oil
• 400g can chopped tomatoes
• 1 tsp dried mixed herbs
• 2 tbsp tomato ketchup
• 1 tbsp vegetable stock concentrate, I used Knorr Touch of Taste
• 350g pack Quorn mince
• 400g spaghetti
• parmesan cheese, to serve

METHOD

1. Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.
2. Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.
3. Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.
4. Stir the Quorn into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet. 
5. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 mins – until just tender.
6. Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad. 

Veggie lasagne

Ingredients

• 2 tbsp oil
• 1 onion, sliced
• 1 garlic clove, sliced
• 1 aubergine, cut into chunks
• 1 red pepper
• 8 plum tomatoes, halved
• 350ml passata
• 200g ready-cooked lasagne sheets
• 6 tbsp half-fat crème fraîche
• 2 tbsp grated parmesan (or vegetarian alternative)

METHOD

1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Sour cream rhubarb squares

Ingredients

• 100g butter, room temperature
• 100g golden caster sugar
• 100g mixed nuts, such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
• 1 tsp ground cinnamon
• 250g dark muscovado sugar
• 1 large egg
• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 x 142ml cartons soured cream
• 300g rhubarb, cut into 1cm pieces

METHOD

1. Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
2. Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
3. Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
4. Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.   

Gooseberry meringue tart

Ingredients

• 375g pack shortcrust pastry (preferably dessert pastry)
• 50g butter
• 100g light brown sugar
• 500g gooseberries
• 2 egg whites
• 100g caster sugar
• 1 tsp cornflour

METHOD

1. Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
2. While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
3. For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.  

Garlic mash potato bake

Ingredients

• 1kg potatoes, quartered
• butter, for frying
• 1 garlic clove, finely chopped
• 140ml pot single cream or milk
• 25g dried white bread crumbs
• 25g Gruyère, grated
• 2 thyme sprigs, leaves stripped

METHOD

1. Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
2. Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins. 

Bacon, sausage & prune rolls

Ingredients

• 12 cocktail sausages
• 1 tbsp clear honey
• 12 prunes
• 24 rashers streaky bacon

METHOD

Heat oven to 200C/180C fan/gas 6. Toss the sausages in a bowl with the honey until all are well coated. Wrap each sausage and prune in a piece of bacon, then skewer with a cocktail stick. Put on a baking sheet and cook for 30 mins.

Snowball truffles

Ingredients

• 200ml double cream
• 200g good-quality dark chocolate (at least 70% cocoa solids)
• 200g desiccated coconut

METHOD

1. Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.
2. Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month. 

Jammy coconut mallows

For the biscuits

• 250g butter, softened
• 140g golden caster sugar
• 1 egg
• 1 tsp vanilla extract
• 300g plain flour
• 100g desiccated coconut

For the middles and coating

• about 175g raspberry jam
• 18 large pink and white marshmallows, cut in half across the middle
• 25g desiccated coconut

METHOD

1.  Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough.
2. On a floured surface, shape the dough into a round, then roll to the thickness of a £1 coin. Cut into rounds using a 6cm cutter. Lift onto baking sheets, then bake for 14 mins until light golden. Cool for a few mins, then transfer to a cooling rack.
3. To sandwich the biscuits, lay half out on a baking sheet, under-side up. Put ½ tsp jam onto each one, top with a piece of marshmallow, then bake for 2½ mins or until just melted. Remove from oven, then quickly top with the other biscuits, pressing down so that the marshmallow sticks them together and just oozes out. Cool for 10 mins. Put the coconut and remaining jam onto plates, dip the edges in the jam, then roll in the coconut. Will keep in an airtight tin for up to 3 days. 

Chocolate chunk pecan cookies

Ingredients

• 200g dark chocolate, broken into squares (we like Green & Black's)
• 100g butter, chopped
• 50g light muscovado sugar
• 85g golden caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 100g whole pecans
• 100g plain flour
• 1 tsp bicarbonate of soda

METHOD

1. Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
2. Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
3. Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don’t spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.  

Sparkling vanilla Christmas cookies

Ingredients

• 140g icing sugar, sieved
• 1 tsp vanilla extract
• 1 egg yolk
• 250g butter, cut into small cubes
• 375g plain flour, sieved

To decorate

• 200g icing sugar, sieved
• edible food colouring, optional
• edible gold and silver balls
• approx 2m thin ribbon cut into 10cm lengths

METHOD 

1. Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap in clingfilm. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
2. Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
3. Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry. 

Orange & ginger stained glass biscuits

Ingredients

• sunflower oil, for greasing
• 175g plain flour, plus extra
• 1 tsp ground ginger
• zest 1 orange
• 100g butter, cold, cut into chunks
• 50g golden caster sugar
• 1 tbsp milk
• 12 fruit-flavoured boiled sweets
• icing sugar, to dust
• about 120cm thin ribbon, to decorate

METHOD

1.  Heat oven to 180C/fan 160C/gas 4. Grease 2 large non-stick baking sheets with oil. Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. Wrap in cling film, then chill for about 30 mins.
2. Flour the work surface again, then roll out the dough to the thickness of a £1 coin. Use 7cm cutters to cut out shapes, then use 4cm cutters to cut out the middles. Re-roll leftover pieces. Make a hole in the top of each biscuit, then carefully lift onto the baking sheets.  
3. Crush the sweets in their wrappers with a rolling pin, then put the pieces into the middles of the biscuits – the sweets should be level with the top of the dough. Bake for 15-20 mins or until the biscuits are golden brown and the middles have melted. 
4. Leave to harden, then transfer to a rack to cool. Thread with ribbon, then dust with icing sugar. Will keep for a month, but best eaten within 3 days.  

Double ginger gingerbread men

Ingredients

• 140g unsalted butter
• 100g dark muscovado sugar
• 3 tbsp golden syrup
• 350g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger and 1 tsp ground cinnamon
• pinch of cayenne pepper (optional)
• 2 balls stem ginger from a jar, chopped

To decorate

• 50g icing sugar
• a few glacé cherries (we used undyed)
• 2 balls stem ginger

METHOD

1.  Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
2. Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
3. To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin. 

Pumpkin soup

Ingredients

• 4 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 142ml pot double cream
• 4 slices wholemeal seeded bread
• handful pumpkin seed from a packet

Method

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

Ingredients

• butter, for greasing
• 20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
• 3kg 6lbs 8oz butterflied turkeys breast 

For the stuffing

• 25g butter
• 1 tbsp olive oil
• 2 large onions, halved and sliced
• 140g pack pancetta cubes or bacon lardons
• 50g pine nuts
• 4 garlic cloves, chopped
• 25g pack sage, leaves only, roughly chopped
• zest 2 lemons
• 2 x 20g/1oz packs flat-leaf parsley, roughly chopped
• 100g coarse white breadcrumbs
• 1 egg, beaten

For the gravy

• 300ml dry white wine
• 300ml chicken stock
• 142ml pot double cream
• handful flat-leaf parsley, roughly chopped

Method

1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning. 
2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.  
4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking. 
5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.  

Moist turkey crown with chestnut truffle stuffing

Ingredients

• 1½ kg turkey crown
• 50g butter, softened
• 1 shallot, softened
• 200g wild mushrooms, finely chopped
• 50ml Madeira
• 100g chestnuts, finely chopped
• bunch thyme sprigs
• 3 tbsp truffle oil

For the brine

• 3l cold water
• 140g salt
• 5 tbsp clear honey or brown sugar
• 6 thyme sprigs

  For the gravy

• 1 shallot, finely chopped
• 1 tbsp flour
• 100ml Madeira
• 400ml chicken stock 

Method

1. To make the brine, heat 200ml of the water, salt, honey or sugar and a couple of thyme sprigs in a small pan. When the salt has dissolved, stir together with the remaining water. Place the turkey in a bowl and pour over the brine. Cover and chill for 4-8 hrs. 
2. For the stuffing, heat a knob of the butter in a frying pan. When melted, add the shallot and fry for a couple of mins until softened. Add the mushrooms and fry for 5 mins until they start to turn golden. Pour over the Madeira, add the chestnuts and the leaves from 1 thyme sprig. Cook for 10 mins more until all the liquid has evaporated. Drizzle with the truffle oil and leave to cool, then mix together with the remaining butter.
3. Remove the turkey from the brine and discard the liquid. Use kitchen paper to gently pat the meat until it’s dry all over, then use your fingers or a spoon to gently ease under the skin of the bird, making a pocket between its flesh and skin. Smear the truffle butter all over the flesh, following the contours of the breast. Brush a little more butter over the skin, then place in a roasting tin. Can chill at this stage up to 1 day ahead.
4. Heat oven to 200C/fan 180C/gas 6. Roast for 1 hr (about 40 mins per kg). Halfway through cooking, baste with the juices and loosely cover with foil if the skin is browning. Check that the turkey is done by piercing the thickest part with a skewer – the juices should run clear. Remove from the tin and leave to rest, covered loosely with foil, for 10 mins.
5. While the turkey is resting, make the gravy. Pour away any excess fat from the roasting tin, then place the tin over a medium heat on the hob. Tip in the shallot, then cook for a couple of mins, stirring often. When the shallot has softened, sprinkle over the flour and mix through. Slowly pour in the Madeira, scraping up any caramelised cooking juices. If the gravy starts to turn lumpy, quickly whisk out any lumps. Bring to the boil and simmer until reduced by half, then pour in the chicken stock. Simmer for 5-10 mins until lightly thickened. Strain before serving, if you like.   

Roast turkey with chestnut stuffing

 

Ingredients

For the stuffing

• 150ml Madeira or white wine
• 20g pack dried porcini mushrooms
• 2 onions, halved and sliced
• 25g butter, plus extra
• 15g pack thyme, use the leaves and reserve the stalks
• 2 x 454g packs Cumberland sausages, skins removed
• 200g pack whole cooked chestnuts (I used Merchant Gourmet)
• zest 1 lemon (halve and reserve the rest to use for the turkey)
• 15g pack flat-leaf parsley, chopped
• 85g fresh breadcrumbs
• 10 rashers streaky bacon

  For the turkey

• 1 onion, quartered
• 4½ -5.6kg/10-12lb bronze turkey, giblets removed (to use in stock)
• 85g soft butter
• 1 whole nutmeg
• 10 rashers streaky bacon
• 125ml glass Madeira or white wine
• watercress sprigs, to garnish

  Method

• First make the stuffing. Pour the Madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
• Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
• Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins
• Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of Madeira or wine. Seal the foil well to make a parcel. Chill overnight.
• On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
•    Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

Herby cheese roulade

 

Ingredients

For the roulade

• vegetable oil, for greasing
• 50g butter
• 3 garlic cloves, crushed
• 50g plain flour
• 300ml milk
• 75g vegetarian parmesan -style cheese, finely grated
• 4 medium eggs, separated
• 15g pack flatleaf parsley, chopped

For the filling

• 1 tbsp olive oil
• 25g butter
• 225g spring greens, shredded
• 1 garlic clove, crushed

  Method

• Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
• For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
• Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
• Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

Christmas spiced red cabbage

 

Ingredients

• 1 large red cabbage (about 1kg/2lb 4oz)
• 25g butter
• 2 red onions, finely chopped
• finely grated zest and juice 1 orange
• 1 cinnamon stick
• 150ml port
• 1 tbsp red wine vinegar

  Method

  1. Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
  2. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.