a byte of redgate · 2020-05-20 · this is your “glue” for the egg rolls. 9. get a large bowl...

A Byte of Redgate

Contents

32 recipes from and for the Redgate community

Community Circle Project 5About Our Book 9Baking 13Dinners 31Kid-friendly 45Starters and Sides 51Vegetarian and Vegan 61Memories 73

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Community Circle Project

The Community Circle Project

During the spring of 2020 we find ourselves in an unfamiliar situation. We’ve been hit by a pandemic, COVID-19, which has brought disruption to every community across the globe, impacting lives in unprecedented ways. The stresses and strains vary depending on your situation, but there’s one thing we know to be true for us all: we’re all in this together.

Learning and sharing is at the heart of Redgate, it’s a core part of our values and principles. So now more than ever, we’re determined to do all we can to help the community through these strange times. We decided that we wanted to focus even more effort on supporting the community and looking out for each other.

We launched Community Circle to provide free educational resources to help the data platform community learn and develop their skills, connect with one another, and get advice, support and insights from experts during these uncertain times.

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About Our Book

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About Our Book

As part of the Community Circle project, one of the light-hearted ideas we had was to put together a recipe book for the community and for Redgaters. Redgaters and Friends of Redgate were invited to contribute their favourite recipe, and A Byte of Redgate was born. We hope to provide everyone with some inspiration for the kitchen, spice up daily routines, and give tummies something to enjoy. Some recipes are easy, some require a bit more skill, so whether you’re new to baking or cookery has rapidly become your favourite pastime, there really should be something for everyone between these pages.

We hope you enjoy A Byte of Redgate and that it’ll allow everyone who reads it to exercise positive mental health through cooking, baking and eating, whilst providing some comfort during this time.

Bon appetit!

Annabel, Dave, Elena, and all the recipe contributors of A Byte of Redgate

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Baking

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Apple-Rum-Chocolate Cake

Prep: 30 mins Cook: 45 mins Difficulty: Requires skill Servings: 12

This cake includes all five-a-day in a heavenly blend: fruit, chocolate, rum, sugar, and butter. All the ingredients are easy to get wherever you are in the world and chopping away at apples and chocolate is a fun activity for all.

Ideally, the cake needs to sit for a night to really soak up all the flavors, which is probably why my mum would make it for me and my siblings’ birthdays, BBQs, cake sales - really anytime a cake was required. It’s a real crowd-pleaser!

Method

1. Peel apples, quarter and remove apple core. Slice the quarters into thin slices and mix with rum. Chop chocolate in chunks. Butter the 26cm cake tin.

2. Separate the eggs. Beat the egg whites with salt until stiff. In a separate bowl, beat butter, sugar and vanilla sugar until foamy. Mix in egg yolk, cinnamon and cocoa. Add beaten egg whites, flour and backing powder. Add chocolate chunks and apple slices.

3. Pour dough into cake tin and bake for approx. 45mins in the 175°C pre-heated oven.

4. Leave to cool a bit, remove from tin. Mix icing sugar and rum – or warm water – and put icing on cake.

Ingredients(Metric)

For the cake:

500g apples

2-3 tbsp rum

100g dark chocolate

4 eggs

1 pinch of salt

200g butter

150g sugar

2 tsp vanilla sugar

1 tsp cinnamon powder

2 tsp cocoa powder

300g flour

1 tsp baking powder

For the icing:

150g icing sugar

2 tbsp rum

Cecilia Judmann

Aunt Kathi’s Chocoholic Brownies

Prep: 10 mins Cook: 18–20 mins Difficulty: Easy Servings: 9

These brownies are the reason that I came up with the @auntkathi Twitter handle so many years ago. Whenever I would go to family events, my nieces and nephews would run up to me and say “Aunt Kathi, Aunt Kathi did you bring brownies?” Now I am known as Aunt Kathi to the data platform community.

Method

1. Preheat oven to 375°F. 2. Melt butter in large bowl in microwave. 3. Stir in sugar, vanilla, and salt. 4. Stir in each egg, one at a time. This is important, because mixing in the eggs well

make the texture on the top turn out better. 5. Stir in cocoa. Stir in flour. 6. Now that everything is mixed well, stir in optional chocolate chips (you’ll be glad

you did!) and nuts. 7. Spray a 9 inch x 13 inch baking dish with Pam (canola oil). 8. Spread brownie dough into pan and bake for 18 to 20 minutes. The brownies turn

out gooey, but that is when they are the best!

Ingredients(Imperial)

1/2 cup (1 stick) butter

2 medium or large eggs

1 cup granulated sugar

1 tsp salt

1 tsp vanilla

1/2 cup powdered baking cocoa

3/4 cup flour

1/2 cup chocolate chips (optional)

1/2 cup chopped pecans or walnuts (optional)

Kathi Kellenberger

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Banana Bread (gluten free)

Ingredients (Metric measurement where a cup is 250ml)

1/3 cup softened butter

2/3 cup sugar (I use fine sugar)

2 large eggs

11/2 cup mashed ripe bananas

1/4 cup buttermilk

(I make my own - a cup of full cream milk, 1 lemon squeezed into the milk. Leave aside till ready to use)

1 tsp GF vanilla

2 cups GF flour (add 1 tsp xanthan gum if your flour does not contain it)

1 tsp baking soda

1/2 tsp salt

1 cup sultanas (I prefer these as I find raisins are slightly bitter)

Dawn Nair-Bartlett Prep: 20 mins Cook: 50-60 mins Difficulty: Requires skill Servings: 10–15

Having been diagnosed with celiac disease thirdy-odd years ago, there have been many flops and successes with recipes I reworked over the years. Here is one of them. The gluten free magical flour I use is ordered from The Little Bakery of Happiness; it saves mixing the blend, which is laborious. If you would like their details, drop me an email and I will send you them.

Method

1. Heat oven 190o C/fan 180o C. Grease bottom of 9 inch loaf pan, I find placing baking paper at bottom of pan helps

2. In a large bowl, using mixer or hand mixer, beat sugar and butter until fluffy and light in colour. Add eggs and beat well, stir in bananas, buttermilk and vanilla and blend well. Stir in flour, baking soda and salt and fold in sultanas.

3. Remember that this batter is not a thick batter; if it’s too thick add a bit more milk little at a time, should be soft but not too runny, pour into pan three-quarters full.

4. Bake for 50 to 60 mins or until toothpick inserted into centre comes out clean. Cool on cooling rack before loosening sides of pan. Make sure the bread is completely cool before slicing or it will crumble.

5. This GF banana bread can last for 3-4 days in an airtight container (that’s if it’s not all eaten at one go!)

Kristin’s Citrus Breakfast Loaf

Ingredients (Imperial)

1/2 cup butter or coconut oil for dairy free option

1 cup sugar

2 large eggs

1/2 cup milk (or dairy-free alternative)

2 Tablespoons orange juice or lemon juice

1 Tablespoon or orange zest or lemon zest

1 1/2 cups flour

1 teaspoon baking powder

1/8 teaspoon salt

Daniel Lundgren Prep: 15–30 mins Cook: 45 mins – 1hr 15 mins Difficulty: Easy Servings: 8

Megan and I are always looking for new ways to utilize the blood oranges weighing down our backyard tree’s branches between January and late April. We got this recipe from local Community Garden Director, and longtime friend, Kristin Ritzau, with whom we co-raise chickens. The resulting loaf is very moist with a nice citrus flavor. We use oranges, but lemon would also work nicely.

Method

1. Heat oven to 350°F 2. Grease or spray a 9x4 inch loaf pan (parchment paper is optional, but will help remove the finished loaf) 3. Cream butter and sugar 4. Beat in eggs and lemon juice and milk 5. Combine flour and lemon zest and mix into butter egg mixture 6. Bake at 350°F for 45 minutes or until a toothpick or knife inserted in the center comes out clean. 7. When cool, can also put an optional glaze over the top by mixing 1/2 cup powdered sugar and 2 Tablespoons lemon juice (or orange juice). But it is good without it too!

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King Cake!

Cathy Culpepper Prep: 5–6 hours Cook: 30–40 mins Difficulty: Requires skill Servings: 8–10

This recipe comes from Cajun Ninja on YouTube, but I do tweak it a very small amount. This cake is made to celebrate Mardi Gras in Louisiana and Texas. There is a little plastic baby hidden in the cake! If you find the plastic baby, then you make the Mardi Gras cake next year. (If you have small children, you can skip the baby. You can also use a pecan nut or another token.) There are many different shapes to a Mardi Gras cake, but I prefer the easy circle.


For the dough:

6 cups all-purpose-flour

2 packets (1/4 oz) of active dry yeast

1/2 cup lukewarm water (not too hot or too cold! You should be able to stick your finger in the water)

1/2 cup granulated sugar

1/2 tbsp kosher salt (coarse salt)

1/2 cup butter

8 oz cream cheese

1 cup of whole milk

2 eggs

1/2 tsp nutmeg

For the filling:

1/3 cup of light brown sugar

1/3 cup of white sugar

2 tbsp of cinnamon

1/2 tsp nutmeg

1/2 stick of butter, melted

For the topping:

1 cup of confectioner’s/powdered/icing sugar

2 tablespoons of milk

Sanding sugar – you will need purple, gold and green for a true king’s cake. However, feel free to customize!

Note: This recipe requires a dough kneader, mixer.Note: The dough ingredients are enough for TWO cakes! If you would like to split it in half, the other half of the dough can be frozen, defrosted later, rolled out and cut to make beignets! The filling and the topping ingredients are enough for ONE cake, if you want enough for 2 cakes, then double the amount.

Making the dough

1. Add the 2 packets of yeast, a spoonful of the 1/2 cup of sugar, and the 1/2 cup of lukewarm water to a small bowl. Let sit for at least 10 minutes.

2. While the yeast blooms, heat a small pot over medium heat. Melt the butter and cream cheese in the pot. Add the rest of the 1/2 cup of sugar and salt to the melted cream cheese and butter. Stir.

3. Once the mixture is creamy and smooth, take the pot off the heat. Add the cup of milk and stir. Pour into the mixing bowl of a stand mixer and let it cool down all the way.

4. Attach a dough kneader attachment to the mixer. Turn the mixer on the lowest setting. Add the yeast and eggs.

5. Turn the mixer up to a low-medium speed and add flour one cup at a time. Let the flour incorporate before adding more. Once all the flour is added, let the mixer knead on medium speed for about five minutes. Your dough should be smooth and not too sticky. (If you don’t have a dough kneader, you can knead by hand until the dough is smooth).

6. Grease a large bowl with a small amount of vegetable oil. Place the dough in that bowl and cover with a damp towel. Let sit for two hours in a warm spot.

Making the filling

1. Mix the brown sugar, white sugar, cinnamon and nutmeg. Set aside. 2. Make sure your butter is melted.

Assembling and baking

1. Punch the dough down and cut into equal halves. At this point, you can wrap one half and freeze it for a future use.

2. Place the dough you plan on using onto a large floured surface. Roll the dough out into a rectangle shape measuring 2 1/2 feet by 1 1/2 feet.

3. Spread the melted butter with a brush on to the flattened dough. 4. Spread the sugar, cinnamon and nutmeg mixture all over the top of the flattened

dough. Be very generous! You will use all of it. 5. Roll the dough into the form of a jelly roll. To do this, start at the bottom of the

dough (the edge that is closest to you). Slowly roll up towards the top. Do NOT roll too tightly – you want a loose roll. If you roll too tightly, the dough will expand, crack and spill out.

6. Layer a baking sheet (the larger, the better) with parchment paper and spray with nonstick cooking spray. Try not to use oil or butter, but it is okay if you do.

7. Gently place the roll on the parchment paper. Take the two ends and connect them so you have a circle. Tuck the exposing ends underneath the cake. Pinch the connecting ends so they are fully connected.

8. Cover your circle with a damp towel and let sit for 40 minutes. Preheat your oven to 350°F/176°C.

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9. After your 40 minutes of sitting time is done, place in the oven and bake for 30-40 minutes per cake. You’ll want a golden color. I usually look for just under a 190°F /87°C temperature read.

10. While your cake is baking, get your sugars ready! Mix the confectioner's sugar and milk together. You will want to be quick.

11. Once the cake is out, spread icing out slowly in sections. Add the sugar on top (we usually do one color per section). The cake will heat the icing and spread it quickly. The icing will harden, so you do not want to add the icing all at once. If your icing hardens, you can tap the icing and open it up.

12. Once done, let sit for five minutes. Hide the plastic baby or pecan nut by pushing it underneath the cake.

13. Cut and enjoy!

Tomato Soup Cake

Ingredients(Imperial)

1 can Campbell's Tomato Soup

1/2 can warm water

1 cup white sugar

1/2 cup brown sugar

2 tbsp shortening

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp mace

1/4 tsp all spice

2 cups all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Andy Warren (FoRG) Prep: 15 mins Cook: 40–45 mins Difficulty: Easy Servings: 9

I know, it doesn’t sound good, but it’s far better than you think! I’m not sure where my Mom found the recipe (perhaps a can of Campbell's soup), but it’s long since become the most cherished of family recipes, being both good and unusual. Baked in a loaf pan, it has a coarse crumb, kind of a muffin/quick bread combo. Serve warm or cold in thick slices, it’s good eats!

Method

1. Preheat oven to 350°F and grease a loaf pan. 2. Mix together all ingredients. 3. Bake for 30-40 minutes. 4. Check with a toothpick at 30 minutes; it can take up to 40 minutes depending on

the oven.

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Mince Pies

Prep: 30–45 mins Cook: 20 mins Difficulty: Requires skill Servings: 12

Everyone in Marketing is aware of my tradition of making mince pies as soon as December rolls around. I learned how to make these from my mum when I was little, and this easy shortcrust recipe is a winner. I love making these at home, and really enjoy sharing the festive joy. It’s not uncommon for me to whip together a batch outside of Christmas time too, so it was fun doing these in the spring (I overstocked on 2019 mincemeat)!

Annabel Bradford


8oz plain flour

4oz unsalted butter (room temp)

5-8 tablespoon (tbsp) of cold water

Jar of good quality mincemeat (veg friendly and no nuts)

1 egg, whisked (for the egg wash)

Note: This recipe requires a rolling pin, egg wash brush and hand dough blender too!

Making the pastry

1. Pour the flour into a large bowl. Dice up the butter and mix together using your hand blender (or your fingertips) for approx. 3 mins. Your butter should be blended evenly into the flour and should look a bit like fine sawdust shavings.

2. Get a metal butter knife, a cup of cold water and a tablespoon (tbsp). Add in 3 tbsp of water into the bowl, and mix together with the knife. Add in 3 more tbsp of water and it should start to clump together – keep mixing. Add 1 more tbsp of water and mix so that the dusty bits should be almost gone and it’ll look cloggy. Grab it with your hands and bring it together in the bowl and mop up the flour turning it into a large round in the bowl. It shouldn’t feel wet, but it should feel moist and smoothish. Take out the pastry and wrap it in some cling film and set it in the fridge for 15 mins.

3. Pop the oven on to warm at 200°C. 4. Wait patiently – or wash up everything you’ve used thus far. Don’t put your flour away yet. 5. Then get your tart tin greased, using a tbsp of butter and tearing off a bit of butter

wrapper and use it to grease the tin. Grab a spoon of flour and dust it over the tin and gently knock the flour around to line the pie bases with flour. Let the excess flour fall onto your worktop.

6. Get out your jar of mincemeat and pop a bottle cap full of rum into the jar and give it a really good stir to get the liquids flowing.

7. Select two slightly different tart cutters, the larger one for the pie bases. 8. Crack an egg into a ramekin and give it a whisk with a fork. Get out your non-stick

pastry brush.

Making the mince pies

1. Once the timer goes, retrieve your chilled pastry from the fridge. Grab your non-stick roller and dust it with a handful of flour – make sure the worktop is dusted with flour too. Empty the pastry onto the worktop and cut into two unequal halves, one slightly larger than the other. Dust the larger half of the pastry all over with flour and roll out to a smooth even sheet.

2. Press your pie base cutter into the pastry and turn gently. You should just get 12 discs on your first go. Transfer each of these into the tin one by one using a knife to keep their flat shape. Press each down gently so they fill the base.

3. Use two teaspoons (tsp) to spoon in exactly the right amount of mincemeat into the pie bases, approx. 1.5 heaped tsp. Do not be tempted to overfill. You should have space around the edges of the pie.

4. Now dust the second half of pastry and cut out the lids as you did the bases and pop them to the side.

5. Now to assemble. Carefully dip your brush into the egg and wash the edges of the lids and also the edges of the pie base and delicately stick together. Once you’ve done them all, you’ll also need to egg wash the lids. Using a sharp small knife, cut two tiny holes in each lid and wiggle a little to create two small holes.

6. Pop the tin of your perfect mince pies onto the middle shelf of your hot oven and set a timer for 20 mins. This is plenty of time finish washing up. Or you can make cheese straws with the remaining pastry!

7. When the pinger goes, check how they look. They should be golden in colour from the egg wash, some may have spilled out mincemeat, don’t worry. Add 1-2mins as necessary. Take them out of the oven with a glove and use a flat butter knife to transfer across to a wire rack to cool. Once cool, transfer to a tin and these will keep for at least a week, if they last that long!

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Macarons

Prep: 2 hours Cook: 15 mins Difficulty: Challenging Servings: 15–20 macarons

I went on an evening class last year to learn how to make macaroons; it was an interesting class as the teacher started by saying that she hated macarons and almonds, which was a good start! They take time to do (2hrs) and I am still trying to perfect them as they seem to come out differently each time! Practice makes perfect eh?!

Sheri Peterson


100g (3 1/2 oz ) icing sugar

75g (2 1/2 oz) ground almonds

2 large egg whites (at room temperature)

A pinch of salt

75g (2 1/2 oz) caster sugar

Note: This recipe requires a piping bag/disposable piping bag

Method

1. Preheat the oven to gas mark 2/150°C. Line two baking trays with baking parchment and draw 3cm circles (a small jam jar is ideal for this), making sure you leave 3cm gaps between them as they will spread.

2. Sift the icing sugar and almonds together in a bowl. Sift the icing sugar first as this is quicker, it does take a while to sift the almonds( but this is important as you don't want any grains in your macarons).

3. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until think and glossy; the texture should be like marshmallow.

4. At this point, you can stir in flavour extract and colour depending on what kind of macarons you want – see below, or divide the meringue mixture among different bowls if you want to make more than one colour (but you need to be careful not to add too much liquid to the mixture, so use paste colouring).

5. In a figure of eight, fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a metal spoon to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spoon.

6. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle or use a disposable piping bag without a nozzle. The mixture is really sticky, so I find it easier to divide the mixture into two piping bags and I stand the piping bag in a pint glass.

7. Pipe small rounds of the macaron mixture onto circles on the baking sheets. You should pipe in the centre of the circle you’ve drawn, and the mixture will then fill the circle. This recipe makes around 30-40 macarons, which you can then sandwich into pairs. Give the baking trays a sharp tap by dropping them from height onto the work surface; this helps remove air bubbles trapped in the mixture. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger.

8. Bake the macarons for 15 minutes, when they are ready they should easily peel off the baking parchment. Remove from the oven and cool on the paper for 15-20 minutes before peeling off the paper and placing on a cooling rack.

9. When completely cool, sandwich in pairs using your chosen filling – which will depend on the flavour macaron you choose - perhaps Nutella, peanut butter or a buttercream - this is best done the next day.

Some flavouring ideas

Flavour extracts: To flavour and colour your macarons as mentioned in step four, add around 1/2 tsp flavour extract, then add the appropriate colouring a drop at a timeuntil you reach the desired intensity. Chocolate macarons; Replace a quarter of the icing sugar with cocoa powder (so 3oz icing sugar and 1/2 oz of cocoa powder) and use Nutella as the filling. Peanut butter macarons: Replace a quarter of the icing sugar with peanut butter hot chocolate (3oz icing sugar and 1/2 oz of peanut butter) and use peanut butter as the filling. Pistachio macarons: Replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand); you can also use green food colouring to give an intense colour, but this isn’t necessary. You could fold chopped pistachios through the filling.

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Tarte Tatin

Prep: 30 mins Cook: 1 hour Difficulty: Requires skill Servings: 6

Tarte Tatin is a classic French dessert and a common sight in French bakeries and restaurants. Since I was a child, I love a good tarte Tatin! When I moved to the UK 10 years ago, I suddenly could not indulge myself with a warm slice of caramelised apple tarte anymore, so I had to learn how to make my own. After trying several recipes, I realised that baking a tarte Tatin wasn’t as difficult as I thought it would be, although it is a bit of an unusual recipe (starts on the hob and finishes in the oven) and requires you to know how to make a good caramel. It is now my go-to dessert recipe and one that I am happy to share with you!

Maxime Drobot

Ingredients (Metric)

10-12 small apples (or 6-8 big ones)

150g of caster sugar

75g of butter

2 tbsp of water

1 tbsp of honey

1 roll of ready-made puff pastry

Note: This recipe requires a metal flameproof 20cm-diameter cake tin which can go in the oven as well as on the hob

Method

1. Pre-heat the oven to 180°C 2. Peel and core the apples. Cut them in half. 3. In the metal cake tin over medium heat, add sugar, water and honey. The sugar

should start caramelizing in the central area of the tin after few minutes. When it starts browning, give it a gentle stir to dissolve and homogenise the sugar. Increase heat to medium-high and cook until dark brown, gently stirring from time to time. As the caramelization progresses, the caramel will start to smoke and you will get a strong burning smell – don’t be alarmed! This is normal for caramel.

4. Once the caramel has turned a dark brown color, take it off the heat, and immediately stir in the butter, mixing vigorously. The mixture might thicken and seize up as it cools down; if this happens, put it back on a gentle heat to make it turn liquid again. Make sure all the butter is incorporated into the caramel.

5. Lay the apple halves in the tin on the caramel bed in tight concentric circles, with the inside of the apples facing up. If you have apples left, cut them into smaller pieces and use these pieces to fill in the gaps between the apple halves to obtain a uniform apple layer.

6. Bake the apples in the oven for 20 mins. After 10 mins baking, open the oven door to let the steam escape; this will help caramelize the apples and keep the caramel sauce thick.

7. After 20 mins, take the tin out of the oven. Cover the apples with the puff pastry. Tuck the pastry edges down the inside of the dish. Cut any overlapping pastry to obtain a nice pastry circle. With a knife, prick a few small holes in the middle of the pastry to allow steam to escape.

8. Bake the tarte Tatin in the oven for 40 mins, until the pastry is golden. 9. Allow to cool to room temperature for 30-45 mins before running a knife around

the edge of the dish and inverting the tarte onto a large serving plate that is deep enough to contain the juices. Enjoy!

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Berry Cheesecake Blondies

Prep: 30 mins Cook: 25 mins Difficulty: Easy Servings: 15

I give credit to Delicious magazine for the original recipe for this, but I have changed a few bits along the way. Originally, I specifically made them with blueberries, but through some experimenting, I’ve found that they work really well with other berries too. Raspberries are my favourite! If you don’t have time/don’t want to make the compôte, a shop bought one would work just as well. I actually used a pre-made raspberry coulis last time and it worked a treat, but I’ll give the recipe for the original blueberry blondies.

The beauty of these is that you can afford to be a bit messy in the construction and they always turn out looking great!

Elena Lockyer


For the compôte

140g blueberries

30g caster sugar

2 tsp lemon juice

For the cheesecake mix

1/2 medium free-range egg, beaten

1/2 tsp vanilla extract

60g full-fat cream cheese

20g unsalted butter

15g caster sugar

For the blondies

230g plain flour

1 tsp baking powder

1/2 tsp salt

170g unsalted butter, melted

200g light brown sugar

2 medium free-range eggs, beaten

1 tsp vanilla extract

110g blueberries

100g white chocolate, chopped

For the compôte

1. Heat the berries in a pan with the sugar, lemon juice and a tbsp of water until the berries start to break down.

2. Keep stirring, allowing the mixture to thicken a little and take it off the heat.3. Carefully strain it in a sieve over a bowl using a spoon to push it through. You

won’t need what’s left in the sieve.4. An optional step here also is to lay a piece of greeseproof paper over the top of

the compôte in the bowl. This will stop it forming a skin and will be easier to work with later.

For the cheesecake mix

5. Mix the cheesecake ingredients in a mixing bowl with an electric mixer or put them in a processor and whizz! Add less of the egg at first and then a bit more to get it to the right consistency. You want to be able to spoon it over the top of the batter later.

For the blondies

6. Heat the oven to 200°C/180°C fan/gas 6 and grease and line a baking tin that measures around 27cm x 18cm x 4cm.

7. Sift the flour, baking powder and salt into a bowl. 8. In another larger mixing bowl, mix the melted butter, brown sugar and eggs

together. 9. Fold the flour mixture into this wet mixture to combine.10. Fold in the berries and chocolate gently.

Assembly

11. Carefully spoon three lines of the cheesecake mixture across the tin12. Spoon the compote mixture on top of the cheesecake lines, trying to get them

in the centre. Then drag the tip of a knife across the top of the mixture in the opposite direction to the lines (or just freestyle!) to reate a swirling pattern.

13. Bake for 25 mins or until a knife comes out clean when poked through the bake.14. Leave to cool before cutting into equal portions

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Dinners

4

Anchovy, olive, ham and mushroom pizza

Prep: 1 hour 20 mins Cook: 1–5 mins Difficulty: Easy Servings: 4

After experimenting a lot with my pizza oven, this is now my favourite. Of course if you’re not a fan of anchovies, you can put anything you want on here. The trick is to get the temperature as high as it can possibly be – ideally it takes about 1 minute to cook if it’s hot enough!

Ben Rees

Ingredients (Metric and Imperial)

For the dough:

300ml/1 1/2 cups Water

7g/3/4 tsp Dry yeast

20g/1 tbsp Olive oil

400g/2 cups Type ‘00’ flour

100g/1/2 cup Semolina

10g/1 tsp Salt

For the tomato sauce:

40g/2 tbsp Olive oil

5g/1 Garlic clove

400g/1 tin Plum tomatoes

5g/15 leaves Basil, chopped

5g/1/2 tsp Salt

10g/1 tbsp Brown sugar

Black pepper, to taste

For the pizza:

Dough and sauce as above

Toppings (or of course, whatever you want here!)

Anchovies

Olives

Mozzarella

Thin-sliced ham

Mushrooms, sliced thinly and soaked in olive oil

Extra olive oil for the base

Note: This recipe requires a pizza oven of some sort ideally, although it can be done in kitchen oven.

Making the dough

Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature. Whisk in the dry yeast. Then whisk in the olive oil. Meanwhile, prepare the flour by sifting it into a bowl along with the salt and semolina. Pour the water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough on to a slightly floured surface and knead using both your hands. After about 3-5 minutes of kneading the dough should no longer stick to the table. Let the dough rest for an hour or more in a warm area. Knead the dough for a further 30 seconds and it is ready for proving and turning into pizzas!

Making the tomato sauce

Put the olive oil and garlic into a heavy-based saucepan, turn to medium heat. Once the oil starts sizzling pour over a tin of plum tomatoes. It’s a good idea to properly mash the tomatoes with your hands before adding to the sauce. Or you can alternatively use chopped tomatoes. Add basil. Season to taste with salt, sugar and black pepper.

Making the pizza

Really here, you need to follow the instructions for your pizza oven, or similar. For mine I do the following: Get the pizza oven up to the desired temperature – over 300°C Split the dough in to 4 (for 4 pizzas). Roll out each piece on a heavily floured surface. Add tomato sauce and toppings, ending with cheese on top (opinions vary, I think it works better with cheese on top and toppings underneath!).Finish by pouring olive oil round edge of pizza.Cook pizza in oven.

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BBQ Chicken Shawarma Wraps


This recipe is known as “Daddy’s BBQ chicken” at home but was originally inspired by a Gorden Ramsay recipe that I’ve tweaked over the years. It’s in our regular rota and is great for both the oven and for the BBQ in summer. My son loves it as he gets to construct his own wrap with the bits that he fancies, I love it because of the mix of smoky aromatic flavours and contrasting textures. It’s also pretty quick and easy, and cheap to boot!

Ally Parker


Chicken thighs – 1 –2 per person. We use a standard 500g pack for 2 adults and 1 child

For the marinade:

The seeds of 4-6 green cardamom pods - depending on how aromatic you like it

1 tsp salt

1 tsp ground coriander

1/2 tsp ground black pepper

1/2 tsp ground ginger

Pinch of nutmeg

3-4 garlic cloves (I always add an extra garlic clove to every recipe I read, feel free to do the same!)

A decent bunch (a fist full) fresh coriander (thyme is also a great substitute)

Juice of 1/2 lemon

2 tbsp olive oil

To serve:

Flat breads or tortillas

1 carrot, grated

1 onion, finely sliced and rinsed under cold water

1 finely sliced pointy/sweetheart cabbage

Any other fresh veggies you have in the fridge

Mayo (you can jazz this up with some garlic or hot sauce)

Hot sauce of your choice

Note: This recipe requires a mortar and pestle, but if you don’t have one you can probably just blitz it.

Method

1. Put the cardamom seeds in a mortar and pestle, along with the salt. Give it a bit of a grind until the seeds have broken up.

2. Add the garlic and fresh coriander to the mortar and bash them until it starts to form a paste.

3. Add the rest of the marinade ingredients to the mortar and make sure their well combined.

4. Score your chicken thighs (this helps to make even more crispy bits but can be omitted if you’re not fussed) and add them and the marinade to a bowl. Give it a stir and put in the fridge for at least 30 mins, even better for a couple of hours.

5. When you’re ready to cook, set your grill to high (200°C grill w fan) and your shelf high, or light your barbeque

6. Lay the chicken thighs out flat on the shelf and stick ‘em under the grill. Keep an eye on them, but they should be ready to turn over after 10 minutes. Turn them again after another 10 minutes and they should be looking pretty crispy.

7. Whilst the chicken is under the grill, finely slice your cabbage and onions, and grate your carrot. You can pretty much put whatever salady veggies you like in your wraps but for me, the cabbage is key!

8. When the chicken is done, take it out of the oven, pop it on a cutting board and chop it roughly into small mouthfuls.

9. Serve up chicken, veggies, wraps and sauces so your friends can construct their own wraps.

10. Enjoy!

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Texas-Inspired Chili

Prep: 25 mins Cook: 2-3 hours Difficulty: Easy Servings: 8–10

We love chili in our household, and we enjoy making it all year round. Although we often try new recipes and change up the ingredients, this recipe is my “normal” go-to recipe for making a meat-based chili. I was born in Texas where “chili ain’t got no beans,” so this is a beanless recipe.

I use a long simmer time for this chili because I really like the flavor it brings out in the tomatoes, and it helps make the cubes of chuck steak very tender.

This recipe makes a lot of chili, because we find that we can happily use the leftovers as the basis for a variety of meals all week long. Even if you have a small household, consider making the full batch on the weekend and planning a series of “follow-up meals” (ideas below the recipe) to make weeknight meals a breeze. This chili also freezes and reheats well.

Kendra Little


3 medium onions, roughly chopped

1 tbsp olive oil

4 pounds of meat (the meat should be made up of 1 to 3 pounds of any combination of ground pork, beef, or lamb and 1 to 2 pounds of beef chuck roast, also known as chuck steak, cut into 1-inch cubes)

1 tbsp cumin

2 tsp crushed red pepper

2 tsp curry powder blend (hot or mild)

1 tbsp chili powder

2 tsp salt

1 tbsp Worcestershire sauce

1 tbsp Frank’s Red Hot (or hot sauce of your choice)

1/2 tsp ground black pepper

1/2 tbsp marmite (optional – fish sauce also works to add umami)

6 garlic cloves, minced

3 cans chopped tomatoes (14 1/2 ounce / 400 grams each can)

1 medium zucchini (marrow), shredded on a box grater

Garnish to taste: chopped green onions, lime wedges, hot sauce, shredded cheese, tortilla chips, and plain yogurt or sour cream

Some examples for the meatA: 2 pounds beef chuck roast cubes + 1 pound ground beef + 1 pound ground pork B: 1 pound beef chuck roast cubes + 1 pound ground beef + 1 pound ground pork + 1 pound ground lamb

A tip on saltIf you are using salted tomatoes or your spice blends contain salt, consider holding off on this and seasoning to taste later in the simmer process.

Method

1. Heat up a large, heavy pot over medium heat on the stove. I use an eight-Litre round stainless steel round pot with high sides, but any shape pot with similar capacity will do.

2. Add the oil.3. Sautee the chopped onions for 5 minutes, stirring occasionally, until fragrant and

partially translucent. 4. Add in the cubes of chuck roast and brown on one side for 3 minutes. 5. Stir the browned chuck roast and onions to the sides of the pan, or remove to a

dish temporarily if you are worried that the base of your pot is not big enough to brown the rest of the meat with this at the side. Add all the ground meat to the pan.

6. Stir the meat periodically while adding in your spices and flavorings: cumin, crushed red pepper, curry powder, chili powder, salt (optional), Worcestershire sauce, hot sauce, ground black pepper, marmite, and minced garlic. Stir occasionally until the meat is all browned, about 5-7 minutes.

7. Add the canned tomatoes with all their liquids and the grated zucchini. As this simmers the zucchini will give off all its liquid and “melt” into the chili. I find it improves the texture of the chili in a nice way.

8. If you removed the cubed meat and onions to a dish earlier due to space concerns, add it back into the pot now, along with any juices.

9. Keep the chili on medium heat, stirring regularly, until it bubbles gently. 10. Lower the heat to the minimum needed to simmer gently. Simmer the chili for 2 to

3 hours, stirring every 20 minutes or so to make sure it doesn’t stick to the bottom of the pot. Taste for seasoning periodically. I like to cook this down to a thick “sloppy joe” texture. If you are worried the chili is getting too dry, feel free to add a bit of broth or water, or simply stop the cook early if it feels “done” for your taste.

11. Serve with a squeeze of lime juice or dollop of hot sauce, and garnish with chopped green onions and other toppings of your choice.

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Charlotte’s Kofta Curry

Prep: 30 mins Cook: 1 hour Difficulty: Requires some skill Servings: 4

I can’t lay claim to the kofta curry, but this recipe is my own adaptation of a dish that I grew up with, all but forgot about for over 20 years, and luckily had returned to me through reuniting with long-lost family. Whilst the dish is delicious, it means so much more than just feeding one’s body; it simply warms my heart and fills me with joyful memories.

My maternal grandparents were second generation born and bred in India during The British Raj, one in Asansol, the other in Calcutta, both in the state of West Bengal. After they married, they left India behind and returned to England for a short while, enough time for my grandfather to go on ahead to scout what had been touted as the land of “milk and honey” - Southern Rhodesia, now Zimbabwe - where they would raise their family and live until the 90s. I spent many childhood holidays in my grandparents’ home on the outskirts of Harare and they truly were the best of times. Our days were spent exploring acres of land, fishing, picking fresh granadilla fruit off

Charlotte Ridley


750g mince

Salt and white pepper for seasoning

1 large onion, chopped

1 tbsp olive oil

Butter, large knob (equal oil to butter)

1 tbsp tomato paste

1 tbsp “Get Ahead” paste mix

500ml water

1 tsp sugar

Spice mix:

3 tsp curry powder

2 tsp paprika

1 tsp chili powder

1/2 tsp cinnamon

1/2 turmeric

1/2 cumin seeds

1/2 coriander seeds

1/2 mustard seeds

1/2 white pepper

1/2 cardamom – roughly 6 pods

“Get Ahead” paste mix:

100g/1 large bag of coriander

2 heads of garlic

1 large piece of ginger

6 large chilli’s (more or less depending on your tolerance for heat)

1 tbsp coarse salt

Olive oil or melted coconut oil

the vine, and only returning to the house for bottles of pop, or the occasional tin bath. But early evenings were the most sacred time; sitting on the cherry concrete stone floor verandah, watching that day’s scrabble tournament between the ladies ensue (my grandmother was an English teacher…she had an advantage), the waft of spices, garlic and ginger from the kofta curry permeating from her voluminous floral tea dress…

I’m passionate about cooking, but mostly the recipes that have been passed to me through loved ones, and my time out in the African bush. The kofta curry had been lost, until I reunited with my great aunt in 2007, who just so happened to be making this most sacred dish for our dinner that night. Much to the delight of both of us – me a willing student, her a proud matriarch of our family history – she taught me her version and over the course of several years I now have my own, close to my childhood memory, ready to pass onto the next generation. Enjoy!

Making the “Get Ahead” paste mix

There are three excuses many of my friends and family use when it comes to not making a curry: firstly, the lack of ingredients to hand at the right time, secondly, the ingredients spoiling before they have been used, and thirdly, time and not enough of it in our busy schedules. Whilst fresh ingredients are always best, I always make a big batch of my get ahead paste and freeze these into cubes using an ice tray that will hold a tablespoon of the mix – perfect for any kind of curry, Mexican, cajun, pasta dish where garlic, ginger, chilli and coriander are called for. This means I have no excuse not to whip up something full of flavour even when hard pressed for time.1. Place all the fresh ingredients into a blender along with the coarse salt and

add in the oil a bit at a time so as to get all the elements combined into a thick paste. Use a tablespoon of the fresh mix in your curry, then pop the rest in the ice tray and freeze. You now have cubes of flavour ready and waiting, to be simply popped in the pan along with your sautéing onions.

Making the curry

Note: The dish is traditionally made with lamb mince, but you can use alternatives, including turkey mince for a much healthier version. If you choose turkey, you will need to add in breadcrumbs to help bind the mince as it is wetter than most minces. The dish can even be made for a vegetarian, using frozen vege balls, but adjust the recipe to add these into the sautéed spice mix, just before you add the water.1. Place your mince in a bowl, season with salt and white pepper and set aside. 2. Meanwhile, in a deep-sided saucepan gently sauté your onions in the oil and

butter until lightly browned. Throw in the spice mix and cook on a low heat for one min, then add in your tomato paste and cook for a further minute. Lastly, add your green paste mix, and cook off again for another minute or two. Now add in your water and allow this to gently start simmering. Using a large spoon, skim off the simmering liquid and add it to the mince, a spoonful at a time, until you have enough liquid to bind the mince together. This will depend on the type of mince you are using so add this a spoonful at time, combine in the mince (use your hands) and eventually you will come to a consistency that allows you to role balls of mince the size of a golf ball. As you roll a ball, gently place this in the simmering liquid, a ball at a time as you roll them up. Place the lid on the saucepan, or cover with foil, and place in an oven at 180°C for an hour. Gently stir the dish occasional and after the first 20 min I would add a teaspoon of sugar which will help cut through some of the heat of the chili.

3. Serve with rice or alternatively, add a bit more liquid to the saucepan and add a cup of red lentils for an all-in-one dish, delicious with warm naan.

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Authentic Indian Restaurant Style Madras Curry

Prep: 2 1/2 hours Cook: 25 mins Difficulty: Requires skill Servings: 4

This madras curry is done in the restaurant style. Like you get when you eat out. Pretty much exactly. It’s all about the prep. Cooking it takes 10 minutes. Restaurants don’t have big pots of curry sitting around hoping somebody will come and order it. They cook to order. It’s totally different from home-style cooking. Home-style is about low and long braises. Restaurant style is about speed and efficiency. But with lots of flavour.

There are 2 stages to this curry its all about the prep which can be done in the morning and then assembled when you put you rice on to cook that is how long it takes to get a good restaurant style madras curry. It seems very complicated this recipe, but it really is not stick with it, it will change your curry cooking style for ever.

Chris Lemmon(Redgate’s Chef)


The curry base

3 large onions (remove the skin)

4-6 cloves garlic peeled

I Finger length ginger coarsely chopped

1 1/2 Tbsp cumin powder

1 1/2 Tbsp coriander powder

1 1/2 tsp turmeric

1 1/2 tsp salt

12-15 fresh Coriander stalks with leaves – roots removed (if you don’t like don’t put in)

Splash of vegetable oil

I tin of diced tomatoes

The curry

4 tbsp oil

2 inch cinnamon stick

2 onions minced

3 garlic bulbs /1 thumb size piece ginger made into a paste use a blender if you have one or grate on a cheese grater. –

1 tbsp tomato paste with enough water to dilute to the consistency of pasatta

15 oz of the curry base you already have made

10-12 oz pre-cooked chicken

1/2 tin coconut milk (200ml)

1/2 juice of one lemon or couple good squirts of Jif!

4 good dessert spoons of good curry powder or 1/2 jar madras curry paste

Note: The main curry recipe requires some pre-cooked chicken. I like to dice my chicken, cover in yoghurt and lemon juice and cook on a tray in the oven.

Making the curry base sauce

Curry base is a game changer. It’s the way they do it. The foundation of Indian restaurant style cooking. Amazing stuff. Indian curries generally rely on caramelized onions. That’s what makes them what they are. You need to get that into your dish. And curry base is how restaurants do it. For madras curry. For pretty much all curries. There’s not much to curry base. It’s basically a whole lot of boiled onions with some flavouring. Tastes like a weak onion curry soup. Bland. You’d never guess that something so bland can become so good. That’s where the technique comes in.

Step one1. Bring the water to a boil (a kettle works well for this). 2. Quarter the onions and then break them apart into petals (roughly – two or three

petals per quarter) 3. Combine all ingredients except tomatoes, bring to a gentle boil and simmer,

loosely covered, for one hour. Use a big pot! 4. Add tomatoes, stir and simmer an additional 20 minutes 5. Let cool slightly. Blend to smooth consistency. Make sure you remove the centre

cap from the blender lid and cover the hole with a cloth or you will be cleaning the ceiling. Alternately you can use an immersion blender.

Step two1. Wipe out the pot and return pureed curry base and simmer until the oil separates

out – this can take an hour or more. Stir the oil back into the base. Note: You will not need all this base sauce and you will have some to freeze ready for the next time. Base sauce done; while it’s cooking you can do the rest of the prep.

Making the curry

1. Take a large frying pan or large saucepan, and add oil to the pan and heat 2. Add cinnamon stick and toss around the pan; it may crackle a bit. 3. Add the onion and stir constantly until edges of onion start to brown; this will take

about 1 to 2 minutes. 4. Add the garlic and ginger paste, stir round and fry until it stops sputtering but

don’t let the garlic burn.5. Add the curry spice either the powder or the paste you may need to add more

oil as the powder needs enough oil to fry in. Do not have this stage to hot as you need to cook out the spice but not burn it. This will take 2 too 3 minutes.

6. Turn up heat; this is where we add the liquids and we want to caramelize the liquid a little first. The tomato mix will need at least a minute. As it cooks it may look like it has split do not worry. Add enough curry base to make the amount of sauce you need for your curry - remember most restaurant curries are not swimming in sauce, it nicely clings to the meat. Bring to the boil and simmer for a couple minutes.

7. Add your cooked meat and the lemon juice and bring to boil to ensure meat is heated through add splash coconut milk simmer for 5 mins and season with salt and sugar (sugar works really well) to taste. If it gets too thick add more curry base.

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Duck, Scallop and Cauliflower Mash

Prep: 30 mins Cook: 15-20 mins Difficulty: Challenging Servings: 4

My daughters love this dish and they complain I don’t make it enough. I usually make this as a light lunch, but it can easily be served as a starter or evening meal with a little adjustment of sizes! It is amazing at Christmas time as the fragrance of the star anise and orange brings out a wonderful mulled wine aroma. Make the cauliflower mash, orange sauce and carrots in advance as they can be reheated when needed.

Dave Rook


250g cauliflower, stalk and leaves removed, chopped

100g peeled potato, chopped

3 tbs cream

25g butter

100ml orange juice, freshly squeezed

2 tbs honey

2 star anise

1 small carrot (50-70g)

250g duck breast (room temperature)

8 scallops

A handful of rocket leaves

A few teaspoons of pomegranate seeds

Salt

Pepper

Olive oil

Note: This recipe requires a thermometer.

Method

1. To make the orange sauce add the orange juice through a sieve (so the juice is smooth) to a saucepan along with the honey and star anise. Add a little salt to taste. Bring to a boil for 4 – 5 minutes. After 5 minutes, turn off the heat, add the sauce to a heat resistant cup or container and allow to infuse with the star anise. The longer you leave this the better, so I suggest you do this way ahead of when it’s needed.

2. To make the cauliflower mash, add the cauliflower and potato to a pan of salted water and gently boil for 10 minutes. Check they’re done by pushing a knife into both the cauliflower and potato and ensuring it slides in with little resistance. Drain. Return to the pan, add the butter, cream, salt and blitz with an immersion blender or hand blender until as smooth as possible. Reserve for later as the mash can be reheated on the stove or microwave.

3. Peel the carrot, ideally with a peeler that allows thicker peels. Bring olive oil to heat in a pan and as soon as the oil reaches 180°C turn off the heat and add all the carrots at once. Fry for 2 minutes, or until they look shrivelled but not coloured. This gives the carrots a wonderful texture and a light olive taste from the olive oil. Drain the carrots, sprinkle with a little salt and allow to cool (again, to be used later).

4. When you’re ready to cook, put the oven on to heat at 170°C and get a frying pan to heat (I’d suggest medium heat, but leave it for 5 minutes so the pan is evenly heated). Remove the skin from the duck (it will just pull off), and add the skin straight to the frying pan. Chop the duck into 8 even square-like shapes and season well with salt and pepper. When the pan is well oiled from the duck fat, discard the fat and place the duck into the frying pan. Gently brown, turning occasionally for a total of 4 minutes. Then transfer to the oven.

5. Add the carrots to the oven, start to heat up the mash and the orange sauce. Keep an eye on the carrots, you want them to crisp but not burn’t.

6. After the duck has been in the oven for around 5 – 7 minutes, get a clean pan up to high heat, add a splash of olive oil and add well-seasoned scallops to sear for 1 minute (or until nicely coloured). Turn and sear on the other side. Add to the oven and turn the oven off straight away as the residual heat will keep everything warm (leave the oven door ajar if it’s safe to do so). At this point, the duck should be very slightly pink.

7. To serve, add the mash to the plate, a teaspoon of the orange sauce on the mash, top with 2 scallops and 2 pieces of duck, a quarter of the carrots (which should now be crisp), a few rocket leaves and pomegranate seeds and a small amount of salt. I also added a little of the orange sauce on the side to add colour.

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Kid-friendly

5

More-sauce-than-pasta bake

Carly Meichen Prep: 10 mins Cook: 30 mins Difficulty: Easy Servings: 4

This is ultimate comfort food for me. It’s a homecooked dish my granny used to make, and I’ve made my own tweaks and refinements over time. There’s just something about bacon and mozzarella together…yum! If you’ve got kids eager to get involved, it’s a good one to give them a handful of mushrooms to chop, or cheese to grate at the same time. For convenience, it’s also ideal to prep ahead to bake later, or freeze in portions for a quick meal to reheat.

Ingredients(Metric)

200g pasta

1 onion, diced

8 rashers of streaky bacon, chopped

Olive oil

1 clove garlic, minced

1 small leek, sliced

5 chestnut mushrooms, diced

A good squeeze of tomato puree (about 25g)

1 tin chopped tomatoes (400g)

1 chicken stock cube

1 ball mozzarella (125g), chopped or torn

Grated cheddar cheese to top

Salt and pepper to season

Method

1. While prepping the vegetables, bring a pan of water to the boil with a good pinch of salt.

2. Preheat the oven to 180°C (fan oven) – you can skip this step if you’re prepping ahead to cook later.

3. In a deep frying pan, heat a little olive oil and fry off the onions and bacon over a medium heat.

4. Once the onions are softened and the bacon cooked through, add minced garlic, mushrooms and leeks, and fry until softened – about 5 minutes.

5. When the pan of water is boiling, start cooking the pasta and set a timer for 10 minutes. It should be al dente as it’ll continue cooking in the oven.

6. Back to the frying bacon and vegetables: add a good squeeze of tomato puree and stir in, followed by a tin of chopped tomatoes. Half fill the tin with water, swirl and pour into the pan, along with the crumbled stock cube. Give it a good stir and let it bubble gently over a low to medium heat.

7. Once the timer’s up, drain the pasta, and save a little of the cooking water in case the pasta sauce needs loosening.

8. Your pasta sauce should be saucy rather than watery. Simmer until you’ve the consistency you want – if it’s a bit thick, add some of the pasta water.

9. When you’re ready, mix the pasta into the sauce. Spoon half the mixture into an oven dish, scatter over most of the mozzarella, then add the remaining pasta mixture. Top with the last of the mozzarella and grated cheese.

10. Pop the pasta bake in the oven and cook for around 15 minutes until it’s bubbling and gooey. For extra crunch and tastiness, finish off under a hot grill.

11. Enjoy with a small side salad drizzled with balsamic glaze – my favorite!

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Waffle Berry Pie

Ingredients(Metric)

1 pack (approx. 8) sweet waffles

200g white chocolate

(1 pack approx. 300g) frozen raspberries or mixed fruit

100g caster sugar

1 tbsp plain flour

300ml crème fraiche

2 medium eggs

1/2 tsp vanilla extract

2 tbsp icing sugar

Jo Ford Prep: 10 mins Cook: 30 mins Difficulty: Easy Servings: 8

I first came across this recipe after going along to a friend’s Pampered Chef party. Ever since it has been a firm family favourite, it’s so easy that the children can even prepare it. Once cooked, it will not win awards for presentation but makes up for this in its pure delicious mix of fruit and white chocolate. Definitely worth a try :)

Method

1. Preheat oven to 200°C 2. Cut waffles into bite size pieces 3. Chop up the white chocolate 4. Spread half the waffles into the oven dish 5. Sprinkle half the white chocolate and raspberries evenly on top of the waffles 6. Repeat with the waffles again and the white chocolate and raspberries 7. Mix the sugar and flour 8. Separately whisk the crème fraiche, eggs and vanilla essence 9. Combine the sugar and flour with the crème fraiche mixture 10. Pour over the top of the waffles evenly 11. Bake for 30 minutes 12. Sprinkle with icing sugar to serve

Anoushka’s Lockdown Lemonade Scones


400g self-raising flour

170ml milk

170ml lemonade

100g raisins

Renu Martingale Prep: 10 mins Cook: 12–15 mins Difficulty: Easy Servings: 8

The problem with baking right now is that the shops are out of baking supplies, so that cancelled a lot of recipes out. But I found a recipe for scones using ingredients that people might have lying around – and gave the challenge to my eldest daughter Anou (aged 8) to make them from scratch herself. They were tremendous, so this is from Anou as she can take the credit for this one…

Method

1. Preheat the oven to 220°C) 2. Sift the flour into a bowl. Make a well in the middle and add the milk, lemonade

and raisins. With a spoon, bring all the ingredients together quickly and with as little as mixing as possible. The dough should be cohesive but airy and soft.

3. Turn out on to a lightly floured surface. You can either break the dough into 8 similar sized pieces and give each a quick shape with your hands, or gently roll it into a giant sausage shape and cut it into 8.

4. Lightly flour a baking tray and arrange the 8 pieces of dough side-by-side and slightly touching each other.

5. Bake in the oven until nicely browned and crisped on top – between 12 and 15 minutes.

6. Best eaten warm or on the day they are baked (with lots of jam and butter!!!).

Enjoy!!!!! :) Anoushka Martingale

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Starters and Sides

6

Egg Rolls with Homemade Sweet and Sour Sauce

Prep: 15 mins Cook: 45 mins Difficulty: Easy Servings: 20–25

This is a family recipe, my parents learned this recipe as newlyweds from a cookbook they picked up at a garage sale. We would often make these as a family on a cold dreary day to enjoy a fun project. These make a great dinner as well with a side salad and rice or as an appetizer. You can easily make these vegetarian by leaving out the pork. I highly recommend pairing with a gin and tonic!

Molly Tallerico


For the egg rolls:

1 package egg roll wrappers

1/2 pound of ground pork (or any lean cut of pork minced)

1 large head of napa cabbage

1 sweet onion

1 red bell pepper

2 carrots

1 cup bean sprouts

6 cloves garlic

4 teaspoons minced ginger

4 teaspoons soy sauce

4 tablespoons sesame oil

1 tablespoon cornstarch

1 gallon oil for frying (I like to use safflower oil but you can also use canola, vegetable, or peanut oil)

For the for sweet and sour sauce:

1 cup apple cider vinegar

1 – 1.5 cups white sugar

1 teaspoon paprika

1-2 tablespoon(s) corn starch

*Chinese hot mustard optional for serving

Note: This recipe requires a wok.

There are four steps to this recipe: prepping the vegetables, cooking the filling, assembly, frying and making the sauce.

Method

1. First you must prep all the vegetables. Finely slice the napa cabbage: this should yield 5-6 cups, it will cook down a lot. I like to use a mandolin or my food processor to make this stage go quicker. Finely slice the onion and julienne the red pepper. Next shred the carrots; you want about 1 cup of carrots, so depending on the size of your carrots you might need more or less than recommended. If you’re not using ground pork but substituting another cut of pork like the tenderloin, go ahead and mince that now. Finally, mince the garlic and ginger. Now that you have all your veggies prepared, we’re ready to start cooking.

2. Cooking the filling Using a wok or a large nonstick skillet, heat it to high and add 1 tablespoon sesame oil, the ground/minced pork, 2 cloves garlic, 1 teaspoon ginger and cook until brown. Add 1 teaspoon soy sauce, mix well to combine and then remove from heat.

3. Working in three batches add 1 tablespoon sesame oil and 1/3 of the cabbage, onion, bell pepper, carrots, bean sprouts, garlic, and ginger to the pan you cooked the pork in. Sauté on high heat until the veggies are well cooked down and combined. Try not to stir too often to allow the veggies to get brown and toasty. Once the veggies are cooked add 1 teaspoon soy sauce, toss to combine and empty onto a plate to cool.

4. Repeat this two more times with the remaining veggies. 5. Once all veggies are cooked move them to a fine mesh strainer and let cool for

15 minutes. You can also squeeze out excess moisture if your veggies seem wet; you’ll want the filling to be dry to prevent leaks.

6. Assembling the egg rolls Before we start assembling, go ahead and empty the gallon of oil into a large pot or your wok if using. *Note: if you are using a wok, make sure that you’ve cleaned it out after cooking your vegetables.

7. Over medium heat bring your oil up to 325°F or 163°C. 8. Now in a small bowl, combine the 1 tablespoon corn starch with 3 tablespoons

water and mix well. This is your “glue” for the egg rolls. 9. Get a large bowl and move your cooked veggies from the colander to the bowl and

add your ground pork and mix to combine. This is now your egg roll filling. 10. Prepare your work station by laying out a large cutting board and have your filling,

cornstarch mixture and egg roll wrappers nearby. 11. To assemble, lay out a wrapper in front of you in a diamond shape. Using a

pastry brush, dip it in the cornstarch mixture and paint along the edges of the wrapper. This is your “glue” for holding the egg rolls closed. Now place a heaping tablespoon of filling into the center of your wrapper.

12. To fold: 1. Pull the top of the diamond over the filling so that the tip covers the filling but does not reach the bottom point of the diamond 2. Fold in each side of the diamond to meet in the middle. At this point you should not be able to see any filling. 3. Roll the egg roll towards you so that the bottom point meets up with the rest of your egg roll. 4. Make sure it is sealed you can use a little extra cornstarch to flatten down the bottom point if needed. Set to the side.

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5. Repeat this until all the filling is used, depending on the size of the cabbage you should end up with 20-25 egg rolls

*It’s important to make sure that the wrapped egg rolls aren’t touching as they wait to be fried as you don’t want them to get wet and/or stick together.

13. Frying the egg rolls First, check to make sure the oil is hot; if you do not have a thermometer, go ahead and use a left over piece of egg roll wrapper and put it in the oil. If the oil is ready, the wrapper should start to bubble and turn brown. If it doesn’t bubble, it’s not hot enough go ahead and turn up your heat. If it smokes or burns, your oil is too hot; remove from the heat and let it cool before adding your egg rolls.

14. Next the sauce. In a small bowl, combine the 1 tablespoon cornstarch with 3 tablespoons of water and stir to combine, then set aside. In a small pot, add the 1 cup of vinegar and 1 to 1 & 1/2 cups of sugar. I like my sauce more sour so I just use one cup of sugar. But if you like it sweet, go ahead and add the extra half cup. Turn the burner to high and whisk to combine. Once the vinegar/sugar mixture is simmering, turn the heat down to medium low and whisk in the cornstarch mixture. Let this continue to simmer until it reaches a nice consistency. If you put a spoon in, the mixture should leave a layer on the spoon when removed. Go ahead and turn off the heat and stir in the paprika to give it a nice orange color.

15. Working in batches of three, add your egg rolls one at a time to the hot oil. Let the first side brown and then flip with tongs or a basket to the other side. The first side should take 90 seconds and the second half will take just one minute.

16. Remove egg rolls and place on a plate with paper towels to catch the grease. 17. Once finished, enjoy the egg rolls right away with the sauce for dipping and

Chinese hot mustard if desired. You can rewarm these easily in a 325 degree Fahrenheit oven for 10 minutes if needed.

Baked Beans


1.5 pounds bacon, cooked

1.5 pounds ground beef (85% lean ground chuck), cooked

1 cup brown sugar

1 cup BBQ sauce (use your favorite!)

1oz dry onion soup mix

1 (28oz) can of pork & beans (preferably containing bacon), NOT rinsed or drained

2 (16oz) cans of cannellini beans, rinsed & drained

Bob Pusateri (FoRG) Prep: 20 mins (overnight’s best) Cook: 1 hour Difficulty: Easy Servings: 15

My favorite baked beans recipe! These baked beans are a family favorite and make an excellent side dish for cookouts!

Method

1. Cut the bacon vertically into one-inch pieces. It helps to partially freeze it before cutting. Cook it soft, not crispy or dark brown. In my experience, thick-sliced bacon does not work well. Drain excess fat after cooking.

2. Cook the beef, and, much like the bacon, drain excess fat after cooking. 3. Drain and rinse the cannellini beans. 4. Open the can of pork & beans and keep all the sauce and flavor they come with! 5. Mix all ingredients thoroughly, place in baking dish, cover with foil. 6. If time allows, refrigerate overnight to allow flavors to combine. 7. Bake at 350°F for one hour, stir halfway through.

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Steve’s Ranch Guacamole


3 large ripe avocados (mostly dark, squeezable, but not soft)

1 small red onion, diced

2-3 cloves garlic, finely chopped

2 small serrano chilis (1 large jalapeño can be used)

1 Roma tomato, diced

2 tbsp cilantro (coriander), chopped

Salt and pepper to taste

1/2 lime squeezed

Tortilla chips

Steve Jones Prep: 5–10 mins Cook: N/A Difficulty: Easy Servings: 6

My family loves Mexican-style foods, and we enjoy the cuisine around the Denver area. We’ve often ordered tableside guacamole, where the dish is prepared in front of you, and I adapted a few of the recipes I’ve seen to make this version. It’s a big hit at the end of a long week to have a bowl of chips and some dipping sauces. This is a fun dish to prepare in front of your audience.

Note on portions: avocados can vary dramatically in size, and finding ripe ones can be a challenge. Depending on the quantity of avocado, you can vary the amount of other ingredients to suit your taste.

Method

1. In a large bowl, cut each avocado in half, remove the seed, score the flesh with a knife, and use a spoon to scrape all the flesh into the bowl.

2. Cut, chop, and dice the onion, garlic, chilis and cilantro. Add on top of the avocado. Using a spoon mash and fold the ingredients together. You can choose to lightly mix this for a chunky version or more thoroughly mix for a smooth dip.

3. Add the lime, salt, and pepper to taste. The dish should have a hint of salt and lime, but don’t overpower the other flavors.

4. Lastly, add the tomato just before serving to prevent a soggy dip. Use enough to add some color, but tomatoes should not be in every bite.

5. Serve with tortilla chips.

Chilli Fried Rice


1-2 chopped green chillies (choose according to your chilli scale)

1 Red chilli (optional)

1 medium chopped onion

1 tsp cumin seeds

3 tbsp of oil

1 cup of Basmati rice

1/2 tsp crushed black pepper (optional)

1/2 tsp Salt

Mint, parsley or any dried herbs

Divya Alagarsamy Prep: 15 mins Cook: 10 mins Difficulty: Easy Servings: 2-3

If you are into chillies and spicy food, this will be a quick showstopper for you. I created this recipe as I love green chillies. I can instantly feed my cravings whenever I feel like having something spicy and hot!

Method

1. It is very important we have fluffy boiled rice for this recipe. Half fill a saucepan or stock pot with water and bring it to boil. Now carefully add the rice to the boiling water and cook in full flame for 7 minutes. Strain it in a colander. You can also cook the rice in a microwave if you wish. If you have pre-cooked rice stored in the fridge, that will be perfect to use too!

2. Heat 3 tablespoons of oil in a pan and add cumin seeds and chopped chillies. Fry them for 30 seconds at medium heat until they start to pop.

3. Now add the chopped onions and fry them for 5 minutes at medium heat until golden.

4. Add boiled rice to the pan and sprinkle salt, black pepper powder and herbs. Sauté for at least 3 minutes in full flame and you are done!

5. Garnish with herbs, sesame seeds or nigella seeds and serve it hot! You can also sprinkle some crushed potato crisps, nom nom nom!

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Roast Potatoes


3 large potatoes

2 tablespoons goose fat

2 sprigs of Rosemary

3 cloves of garlic

A few pinches of flour

Baking soda (pinch)

Salt (to taste)

Becky Woof Prep: 10 mins Cook: 1 hour Difficulty: Easy Servings: 2

This is a recipe I’ve developed over time. Roast potatoes have always been the decider of a decent Sunday roast for me. I’ve taken tips and tricks from friends and mothers, tweaking and testing till I’ve arrived at this recipe. I’ll continue to tweak, but for now I’m pretty proud of my roasties! A firm favourite with my husband and our friends. I’m also entrusted with this task on Christmas Day- the biggest honour of all!

Method

1. Pre-heat the oven to 220°C. Whilst it heats, peel and chop up 3 large potatoes to your desired size of roastie.

2. Place the chopped potatoes into a pot of water. Add a pinch of salt and baking soda to the water and bring to the boil.

3. Whilst the potatoes are boiling, add 2 tablespoons of goose fat to a baking tray with 2 sprigs of rosemary and 3 crushed cloves of garlic. Place into the oven. If you don’t have goose fat, oil works fine too.

4. Boil the potatoes until soft. Drain and shake - this is so the potatoes get ‘rough’ sides - perfect for crispy skin.

5. Remove the baking tray from the oven and remove the rosemary sprigs. The fat should be hot now. Add in the potatoes - they should start sizzling right away. Give the potatoes another ‘gentle’ shake (be careful with hot fat) and spoon the hot fat over the potatoes. Sprinkle over some salt and flour before returning to the oven.

6. Check on the potatoes every 15 mins or so, turning them so they have an even golden colour.

7. They should be ready after about 45-50 mins in the oven. 8. Once you are happy with the colour, remove, serve, and enjoy!

Pickled beetroot, blue cheese and walnut tart

Ingredients(Metric)

200g blue cheese, Stilton works well

200g pickled beetroot

A handful of Walnut halves

1 sheet of pre-rolled puff pastry

Reuben Daly Prep: 5 mins Cook: 12–15 mins Difficulty: Easy Servings: 3-6

This is my recipe for a pickled beetroot, blue cheese and walnut tart. It’s a bit of a framework; you could use a soft goats cheese, different hard cheeses, or you could swap out different nuts or even seeds. You could even switch the beetroot for pears or baby tomatoes. It works well hot or cold, as a starter or as a lunch with some salad. This recipe is extremely easy.

Method

1. Pre-heat your oven to 215°C (or 195°C fan assisted). 2. Take a sheet of pre-rolled puff pasty out of the fridge for 10 minutes prior to

getting started. Once it’s closer to room temperature, lay it out flat on a baking tray; I trim off the excess if there is any. You could also cut in half and do it on two smaller sheets, or do smaller portion sizes.

3. Make a light etch around 1 – 1.5cm from the edge; this is your guideline for where to put your toppings.

4. Thinly slice or crumble the cheese; you could use a knife or a vegetable peeler. Spread the cheese evenly over the pastry.

5. Roughly chop the pickled beetroot into ~2cm chunks. Scatter evenly over the top of the pastry.

6. Crumble the walnut halves a little with your hands and scatter them evenly over the top of the pastry.

7. Place in the oven for 12-15 mins to desired doneness.

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Vegetarian and Vegan

7

Roast Vegetables


4 medium-sized potatoes - sliced

1 red or yellow pepper, deseeded and chopped

1 medium sized red onion, chopped

1 -2 carrots, sliced

1-2 small courgette, sliced

4-5 garlic cloves, chopped

6-8 green beans

Seasoning: salt, black pepper (optional - fresh herbs)

1 tbsp olive oil or any oil you like

Agata Moskal Prep: 15 mins Cook: 30 mins Difficulty: Easy Servings: 2–3

My grandmother usually prepared this dish in a cast-iron pot on the top of an outdoor fireplace at the end of the autumn season. Overflowing with a variety of flavours, it was a fantastic dish for cold days. Cooked in the oven, it is equally tasty and fragrant.

Method

1. Heat oven to 200°C (fan), 180°C or gas mark 6. 2. Chop veggies into pieces, drizzle with olive oil, sprinkle with salt and pepper

seasoning then toss. 3. Line a baking tray with foil. Spread the veggies across the baking tray and roast

for about 30mins or until veggies are tender. 4. You can roast just about any vegetable. Just use the same simple method - chop,

drizzle with oil, season, toss and roast.

Feta Baked with Rosemary and Lemon


1x pack of feta cheese (approx. 180g)

1 lemon (zest)

1 sprig of rosemary (could use thyme or oregano instead – I generally use whatever I have available in the garden)

25ml olive oil (you can use garlic or chilli oil instead which also work very well)

Collette Johnson Prep: 5 mins Cook: 10 mins Difficulty: Easy Servings: 2

I love cheese and find any excuse to cook with it. This is a great al fresco recipe that you can just pop in the oven or onto the barbeque. It’s best served with a tomato salad (other salads work well too), griddled asparagus, freshly baked baguette and a refreshingly cold Sauvignon blanc.

Method

1. Pre-heat the oven to 200°C.2. Remove the feta from the packet and place onto a sheet of tin foil (ensure the

piece of foil is large enough to wrap up the feta. 3. Finely zest the lemon and evenly spread over the top of the feta. 4. Place the sprig of rosemary on top of the feta. 5. Drizzle the oil over the feta and seal the foil into a parcel. 6. Place into the oven for 10 minutes until the feta has softened (if cooking on a

barbeque, place on the edge of the area of heat until the feta has softened - this can take up to 20 minutes).

7. Served fresh from the foil and enjoy.

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Paneer Masala Curry by Anu

Prep: 15 mins Cook: 10 mins Difficulty: Requires skill Servings: 3–4

My name is Anu and I have been with Redgate for 11 years. I was born and brought up in India, the home of curries. I was always surrounded by amazing cooks in the form of my mum, grandmothers and aunties and always loved cooking myself. This is a recipe my mum uses to make aubergine curry and I have substituted aubergine with paneer :)

Anuradha Deshpande


2 onions

2 tomatoes

5-6 cashew nuts

Spices:

4 cloves Small piece of cinnamon 4 cardamoms 2-3 bay leaves 1 tsp cumin seeds

Or

1 tablespoon garam masala (I would recommend using spices as they add extra flavour but garam masala is fine too)

2 capsicum/bell pepper (any color)

100g paneer

Coriander for garnish

Salt to taste

Chili powder (optional)

Method

Method to prepare paste/masala

1. Add following items in blender: 1. Roast 1 onion (along with the peel) on open flame until it appears cooked

(smoky flavour enhances taste of this curry, but please take utmost care as you are dealing with fire). Take the burnt skin off and discard it; add the remaining roasted onion to the blender; alternatively you can pan fry the onion until it is golden and add it to the blender.

2. Boil 2 tomatoes for 5 mins and take the skin off and put it in a blender. 3. Add cashew nuts (if you want a nut-free recipe please skip this step) into the

blender. 4. Blend together with 1-2 tablespoons of water.

Method to make the curry

1. Cut 1 onion, 100 grams paneer and the capsicum/pepper in small pieces 2. Heat 1 tablespoon of oil in a pan and then stir fry the onion until golden and keep

it aside. Then stir fry thepepper/capsicum and keep aside. Finally stir fry the paneer cubes until golden and keep aside.

3. In the same pan, add 1 tablespoon of oil and add cumin seeds and bay leaves (if available).

4. Add other spices listed above and leave to cook for 1 min. 5. Add the paste from blender and let it cook for 5 mins or until the oil starts

separating (whichever happens first). 6. If you haven’t added spices in step 4 add 1 teaspoon of garam masala (if you

want it to be spicy add little more garam masala with chilli powder). 7. Add little salt as per your taste. 8. Add the stir-fried onion, pepper and paneer from step 2. 9. Add some water and let it cook together for 5 mins. 10. Garnish with chopped fresh coriander.

Serve it with naan or boiled rice... divine :) our family favourite :)

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Pasta and Sauce

Prep: 20 mins Cook: 15 mins – 5 hours Difficulty: Easy Servings: 4

Who doesn’t love good pasta? Here are two options for you – depending on how much time you have!

If this is your first time making pasta, be prepared for some “oh no” moments – just keep in mind: you will be rewarded by FRESH and HOMEMADE pasta!

Note: 20 mins doesn’t include the time it takes you to make fresh pasta (you can also buy the pasta – I won’t judge you!). Also, if you want to make the pasta from scratch, you’ll need a pasta maker and ideally a hand/stick blender.

Ben Weissman (FoRG)


For the pasta

300g semola di Grana Duro (Durum Wheat Flour)

100g flour

180ml fluid (2 eggs/rest water)

For the sauce

Option a

1 large onion

2 garlic cloves

3-4 kg tomatoes

Tomato paste to taste

Glass of dry red wine

2 cans of tomatoes

2 cans of water

Seasoning of salt, pepper, oregano, rosemary

Burrata cheese and basil to dress

Option b

15g of dried mushrooms

Cup of warm water

1 large onion

2 cloves of garlic

1-2 tbsp olive oil

10-15 fresh mushrooms (depending on size) of your choice

Glass of dry white wine.

1-2 tbsp of cream

Season with salt, pepper, rosemary and thyme.

2-3 teaspoons of flour (If you prefer the sauce a little thicker)

Sprinkle of Parmigiano

Making the Pasta Option a) If you have a little time 1. Make it from scratch! I usually stick to semola, flour and around 180ml fluid. You

can make it eggless if you have any vegans around. Let the dough rest for a bit and then run it through your pasta maker.

Option b) If you’re in a rush or feeling lazy 2. Just buy your favorite kind of pasta. I recommend spaghetti with the tomato

sauce and fettuccine with the mushroom sauce.

Making the sauce Option a) If you have a little time – a simple and yet SO delicious tomato sauce One of my favorite sauces is a nice fresh tomato sauce. It takes forever to cook (it should reduce for about 5 hours) but is still very easy to make. 1. Dice up a large onion and some garlic. 2. Also, chop around 3-4 kg (YES!) of tomatoes (San Marzano would be perfect!). No

need to peel them, just clean them and remove the sterns. Also, no need to cut them too small.

3. Take a BIG pot, fry the onion and garlic with some olive oil for about 2 minutes. Add the tomatoes as well as some tomato paste and stir for another 1-2 minutes, then deglaze with a heavy, dry red wine. Add 2 cans of tomatoes with juice and 1 can of water. Stir it well. Now, let it simmer for about 2 hours, stir it from time to time.

4. Add another can of water, stir it and season it with salt, pepper, oregano, rosemary and whatever else comes to your mind. If you want, you can add some cream to it. Let it simmer and reduce again for another 1-2 hours.

5. While this is optional, I would recommend pureeing it at this point – you can just do that in the pot.

6. Let the sauce simmer and reduce for another 2 hours – it should reduce to less than half of its original volume.

7. Just taste it from time to time until your happy with the intensity and texture. 8. Once it’s ready, serve the pasta with a generous amount of sauce and put some

cheese (ideally burrata) and basil on it.

Option b) If you’re in a rush – a mushroom-cream sauce 1. Take 15g of dried mushrooms and let them soak in warm water for 15 minutes.

In the meantime, dice a large onion and some garlic. After the soaking time, also chop up the soaked dried mushrooms – KEEP THE WATER!

2. Also, chop up around 10-15 fresh mushrooms of your choice, depending size and season.

3. Fry onion and garlic with some olive oil for about 2 minutes, add fresh and chopped dried (now wet) mushrooms and deglaze with some dry white wine. Add the water from the dried mushrooms and some cream if you like. Season with salt, pepper, rosemary and thyme. If you prefer the sauce a little thicker, add 2-3 teaspoons of flour. Let it all simmer for around 10 minutes, add some Parmigiano, stir it well and you’re done!

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The “Fussy Eater” Frittata (VG, GF)

Prep: 20 mins Cook: 40 mins Difficulty: Easy Servings: 6–8

Ever since my family went plant-based, we’ve found that there are dozens of meals we can make and tweak to anyone’s tastes. This is our go-to breakfast recipe at the weekend, but it could easily serve as brunch, lunch or dinner and the best part is that it can be adapted to anyone’s dietary preferences! It’s gluten free and vegan by nature, but if you want to sub particular ingredients in or out, you’re good to go as long as you have the base mixture of flour, oil and water!

Chris Unwin


245g gram (chickpea) flour

750ml water

90ml + 2 tablespoons neutral oil (I use rapeseed)

2 medium sweet potatoes, chopped into small cubes

2 handfuls cherry or plum tomatoes (about 15-20), halved

1 large red or green bell pepper or 1 large courgette,

1 block vegan “cheese” of choice (I prefer the Violife™ Feta Style Block), cut into small cubes

4-5 cloves of garlic, minced

1 large red chili pepper, de-seeded if desired and minced

2 tablespoons smoked paprika (separated into 2 x 1 tablespoons)

1 teaspoon kala namak (Indian Black Salt)

1 tablespoon mixed herbs

1 teaspoon mild chili powder

1 heaped teaspoon turmeric

1 tablespoon garlic granules

Salt & pepper to taste

Method

1. Pre-heat the oven to 200°C and set a large ceramic or glass baking dish to the side (40cm x 28cm should suffice but smaller or larger can work too, the frittata will just be thicker or thinner!).

2. Heat the 2 tablespoons of oil in a frying pan on a medium heat and when hot add the sweet potato and then cook for 10 minutes until starting to soften around the edges.

3. Add the chili, garlic, tomatoes, bell pepper/courgette, chili powder, garlic granules, some salt and pepper and 1 tablespoon of paprika to the sweet potatoes and cook for a further 5-10 minutes until the tomatoes and pepper/courgette start to release liquid.

4. Whilst cooking, in a separate bowl whisk together the chickpea flour, turmeric, kala namak, mixed herbs, remaining tablespoon of paprika and the salt and pepper and then mix in both the oil and water (it should be a very runny/watery consistency so don’t panic!).

5. Once the vegetables have cooked off, tip them into the baking dish, crumble over the cubes of cheese, then pour over the chickpea flour mixture.

6. Give the mixture a gentle stir with a wooden spoon to make sure everything is distributed evenly and then put it in the oven for 30-35 minutes until the surface is firm to the touch.

7. Grill/broil for 10 minutes at the end to brown the top and then remove entirely from the heat and allow to stand for 10 minutes before chopping into portions and serving.

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Pan-fried mushrooms with fresh herbs


This recipe makes an easy lunch or light supper that comes together in less than fifteen minutes. It’s designed to serve two, but it can easily be adapted to serve more people – just add two large flat mushrooms or around 125g of small mushrooms (approx. 1 cup) per person and scale up the seasonings and other ingredients accordingly. This is a vegetarian recipe which can easily be made vegan with a few small alterations, as listed in the ingredients.

Lucy Boyes

Ingredients (Metric and Imperial)

1 tbsp butter or olive oil

Four large flat mushrooms, or 250g of closed cup mushrooms (approx. 2 cups)

1 tsp pre-prepared minced garlic, or 1-2 cloves fresh garlic, minced or thinly sliced

100g fresh mild herbs like parsley and chives, finely chopped (approx. 4 cups)

50ml single cream or dairy-free cream alternative (approx. 1/5 cup or 2 fl oz)

2 tbsp grated hard Italian cheese (like parmigiano or pecorino), or 2 tbsp of nutritional yeast

Salt and black pepper to taste

Squeeze of fresh lemon juice (optional)

Method

1. Prepare the mushrooms by washing them and trimming off the ends of their stems. Slice them as thinly as possible.

2. Heat the butter or oil in a large frying pan over medium heat. When the fat is warm enough that a drop of water or a small piece of mushroom added to the pan sizzles slightly, add the sliced mushrooms and let them fry on their own for a few minutes. Don’t worry if they seem to absorb all of the butter or oil very quickly at first, as they’ll start to release some of this liquid later.

3. When the mushrooms are partially cooked (they’ve reduced in volume and are starting to look softer and wetter), add the garlic and stir it through the mushroom mixture. Allow the mushrooms and garlic to cook for a few more minutes, then stir in the fresh herbs.

4. Once the herbs have wilted, add the cream and grated cheese or nutritional yeast. The mixture should now look well-coated with cream, but not so wet that the cream begins to form a sauce. Leave the contents of the pan to cook until the mushrooms start to release some of the liquid they’ve absorbed.

5. Season with salt and pepper to taste (and be cautious with added salt if you’re using one of the saltier hard cheeses, like pecorino), plus a squeeze of fresh lemon juice (if you want). Serve over any carbs you like – this goes nicely on top of bread or toast, rice, pasta, polenta, or anything else that sounds good! This is also an easy recipe to customise to your own tastes – simply add more cream if you want a saucier finish or stir through a teaspoon or two of pesto for additional flavour.

70 71

Quick wholesome green salad

Ingredients(Metric)

100g spinach (or finely chopped kale)

100-120g quinoa

1/2 cucumber

1 avocado

10-12 cherry tomatoes

Handful of olives

Salt, to taste

2 tablespoons of olive oil

2 tablespoons of lemon juice

Toppings: sprinkles of sunflower or pumpkin seeds, cashew nuts and feta cheese

Natali Stoeva Prep: 5 mins Cook: 10–15 mins Difficulty: Easy Servings: 2 (or a side dish)

Salads have always been my go-to meal throughout spring and summer. They are versatile, easy to make and packed with nutritious ingredients. Use your creativity when making a salad: choose your base (usually leafy greens), add your favourite seasonal vegetables, top it up with nuts/seeds/grains, make a delicious dressing and voila! This recipe can be served as lunch (add more quinoa) or as a side dish.

Method

1. Rinse the quinoa well and cook it following the instructions on the packet – add the water and bring to boil over medium-high heat, then decrease the heat to maintain a gentle simmer until the quinoa has absorbed all of the water, usually about 10- 15 minutes.

2. Rinse and cut all other ingredients into a salad bowl. 3. Once the quinoa is done cooking, drain it well, fluff it with a fork and then transfer

it into your serving bowl. 4. Drizzle the dressing on top and toss to combine. 5. Sprinkle the nuts, seeds and feta cheese on top and serve. 6. Enjoy!

Memories

8

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company expo the market inn

Christmas party dinners

Ice Cream & Cookies

Afternoon tea truck

level up conference

product team expos

bacon butties

The SQl servery

Redgate Turns 20

If you succeed, so do we

At Redgate we believe in supporting people so that they can achieve their best.

We discovered a long time ago at Redgate that if we created a relaxed, informal working environment and gave people all the resources they needed, they responded by doing great work.

cakes

team celebrations

Redgate's Code Soup Label

Redgate's Code Soup Hoody

a byte of redgate · 2020-05-20 · this is your “glue” for the egg rolls. 9. get a large bowl...

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