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less than 30 mins

Cook

30 mins to 1 hour

Serve

Serves 4

Ingredients

• 2 tbsp olive oil

• 400g/14oz beef mince

• 1 onion, diced

• 2 garlic cloves, chopped

• 100g/3½oz carrot, grated

• 2 x 400g tins chopped tomatoes

• 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)

• 400g/14oz dried spaghetti

• salt and pepper

Method

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.

2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.

4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Ingredients

• 300g/10½oz strong white bread flour, plus extra for dusting

• 2 tsp baking powder

• ½ tsp sea salt

• 2 tsp rapeseed oil

• 150–175ml/5–6fl oz lukewarm water

• freshly ground black pepper

For the topping

• 120g/4½oz passata

• 1 tbsp tomato purée

• ½ tsp dried mixed herbs

• ½ tsp sea salt

• 1 mozzarella ball, torn into small pieces

• 10 pepperoni slices

• 30g/1oz cheddar, grated

Method

1. Preheat the oven to 200C/180C Fan/Gas 6 and place a large baking tray upside-down on a shelf.

2. To make the dough, sift the flour and baking powder into a large bowl. Add the salt and a pinch of pepper, then stir in the oil. Make a well in the centre, then stir in the warm water and mix to a soft dough, drawing the flour in from the side of the bowl a little at a time – you might need to add another 25ml/1fl oz water if the dough is a little dry; you want it to be slightly sticky and soft.

3. Tip the dough onto a lightly floured work surface and knead for 2 minutes, until smooth and springy.

4. Place a sheet of greaseproof paper on the work surface, then dust with a little flour and place the dough on top of it. Carefully roll the dough out into a 30cm/12in disc, roughly the thickness of a pound coin. Pick the paper up and carefully slide it onto the hot baking tray in the oven. Bake for 3 minutes.

5. Meanwhile, pour the passata into a bowl, then add the tomato purée, mixed herbs and sea salt and black pepper and mix.

6. Remove the dough tray from the oven. Cover the base with the tomato sauce, using the back of a spoon, leaving a small gap around the edges of the dough. Scatter the mozzarella over the tomato sauce, then top with the pepperoni and cheddar (you can add any other toppings you fancy at this point – see tips below.)

7. Bake for 15 minutes, or until the base has puffed up and is cooked through and the cheese is golden and bubbling. Cut into wedges and serve immediately.

It serves 2-3 people.

https://www.bbc.co.uk/food/recipes/quick_pepperoni_pizza_64616

It cooks For 10-30 minutes.

About 25 mins

Cook:

About 15 to 20 mins

Serve:

Serves 12

Ingredients:

For the sponge

• 140g butter

  softened

• 120g golden caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 140g self-raising flour

• 2 tbsp pumpkin spice mixture

• 2-3 tbsp milk

  plus extra for the icing if needed

For the icing

• 100g unsalted butter

  softened

• 100g icing sugar

  sieved

• ½ tbsp pumpkin spice mixture

• 200g full-fat soft cheese

Method:

• Step 1

  Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.

• Step 2

  Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.

• Step 3

  Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens – it will turn runny and then thicken up again.

• Step 4

  You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

If you can’t get pumpkin spice you can make your own:

Combine 4 teaspoons cinnamon, 1 scant teaspoon nutmeg (use ½ if freshly grated), ⅓ teaspoon ground cloves and ½ teaspoon ground cardamom.

2 large onions

halved and thinly sliced

1 tbsp fresh thyme leaves

plus a few sprigs

350g shop-bought shortcrust pastry

plain flour

for dusting

200g pack smoked bacon

lardons

300g pot double cream

100ml milk

3 large eggs

2-3 pinches of nutmeg

plus extra for the top

140g mature cheddar

grated

1\20h 20mins prep

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Method

• Step 1

  Put the sausagemeat, white breadcrumbs, nduja, pickled onions and cheese in a large bowl, season with salt and pepper and mix to combine using your hands.

• Step 2

  Unravel the pastry and cut in half lengthways to make two rectangles. Divide the sausage mixture in two and mould each half into a sausage shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with some of the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the roll into 5cm lengths and arrange on a baking tray lined with baking parchment. Chill for 20 mins. The sausage rolls will keep chilled for two days or frozen for three months. Defrost completely before cooking.

• Step 3

  Heat the oven to 200C/180C fan/gas 6. Brush the pastry with more egg and sprinkle with the fennel seeds. Bake for 30 mins, or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before serving. Best served warm, but will keep chilled for two days.

Ingredients

397g of condensed milk

500g of soft light brown sugar

125g of unsalted butter

150ml of whole milk

150g of any chocolate of your choice

Make 20 square

Prep: 15 minutes

Cook: 25 minutes

Cooling down time 3 hours

Gluten-free

Vegetarian

Method

Website

https://www.bbcgoodfood.com/recipes/easter-fudge

Step 1

Line a 20cm square brownie tin with baking parchment. Tip all the ingredients, except the mini chocolate eggs, into a saucepan set over a low heat. Stir gently until all of the sugar has melted. Turn up the heat and simmer for 10-15 mins, scraping the bottom of the pan regularly until the mixture reaches 115C on a sugar thermometer. If you don't have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water – if it's ready, it will form a soft ball that can be easily flattened.

Step 2

Remove the fudge mixture from the heat and leave to cool for 5 mins. Use a wooden spoon to beat the mixture for another 5 mins.

Step 3

Roughly chop 100g of the mini chocolate eggs and tip these into the fudge mixture, then stir until evenly combined. Tip the fudge mixture into the prepared tin, smoothing the surface and pushing it into the corners using a rubber spatula. Scatter over the remaining mini chocolate eggs, then leave at room temperature until completely firm and set. Turn out onto a chopping board and cut into 20 squares before serving.

🦧🦧🦧

Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.

Step 3

Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.

Step 4

Meanwhile, put the bacon in the pan you cooked the onions in (there’s no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.

Step 5

Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.

Step 6

Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.

Prepare

Less than 30 mins

Cook

10 to 30 mins

Serve

Serves 12

Dietary

Nut-freePregnancy-friendlyVegetarian

Ingredients

• 4 free-range eggs

• 225g/8oz caster sugar, plus a little extra for dusting the finished cake

• 225g/8oz self-raising flour

• 2 tsp baking powder

• 225g/8oz baking spread at room temperature, plus a little extra to grease the tins

To serve

• good-quality strawberry or raspberry jam

• whipped double cream (optional)

https://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.

3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.

5. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.

6. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too.

7. Top with the second cake, top-side up. Sprinkle over the caster sugar.

25–30 minutes
 Cook Time: 30 minutes
 Serves: 8–10

Ingredients

1 large bag of tortilla chips

1 lb ground beef or ground turkey (or use beans for a vegetarian version)

1 packet taco seasoning

1 can black beans (drained and rinsed)

1½ cups shredded cheddar or Mexican blend cheese

1 cup pico de gallo or diced tomatoes

½ cup pickled jalapeños (optional)

½ cup sliced olives

½ red onion, diced

1 avocado or guacamole

½ cup sour cream

¼ cup chopped cilantro

1 lime (cut into wedges)    

Method

1 Prep Toppings: Dice onions, tomatoes, avocado (if not using guac), and other toppings.

2 Cook Meat: In a skillet, cook ground beef over medium heat until browned. Add taco seasoning and a splash of water. Simmer 5–10 minutes.

3 Assemble Nachos: On a large baking sheet or oven-safe platter, spread a layer of chips. Add a layer of meat, beans, and cheese. Repeat for a second layer.

4 Bake: Preheat oven to 375°F (190°C). Bake nachos for 10–15 minutes or until cheese is bubbly and slightly browned.

5 Top and Serve: Remove from oven. Add fresh toppings (onion, tomatoes, jalapeños, avocado, olives, cilantro). Serve with sour cream and lime wedges on the side

Immigrant

284ml carton double cream, 300ml full fat milk, 115g golden caster sugar, 1 vanilla pod, 3 large free-range egg yolks, have lots of ice cubes at the ready

Method

step 1 Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.

step 2 Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

step 3 Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

step 4 Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

step 5 Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

step 6 Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.

step 7 To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.