Classic winter fruitcake

Ingredients

For the decoration

• 1 egg white
• 50g caster sugar
• small bunch black grapes
• holly or bay leaves
• 20cm/8 inch round fruitcake
• 1-2 clementines
• 1-2 just ripe figs
• a few kumquat
• a few physalis (Cape gooseberries)
• approx 65cm red or gold ribbon

For the frosting

• 2 egg whites
• 175g icing sugar
•   Prep: 20 mins
  Easy
  Enough icing for the top

  Method

  1. Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
  2. When you’re ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
  3. Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool – but not the fridge – until your guests arrive.

Winter crunch salad

 

Ingredients

• 1 x 170g ready-to-bake garlic bread
• 2 heads of chicory
• 2 celery sticks, cut into thin diagonal slices
• 1 bunch of radishes, trimmed and quartered
• 50g shelled walnuts or pecans, toasted and roughly chopped
• 2 red-skinned eating apples, cored and cut into slim wedges
• 175g Stilton (or any leftover cheese)
• 4-5 tbsp ready-made honey and mustard dressing, to serve
• Ready in 20-30 minute
  Easy
  Serves 4

  Method

• Preheat the oven and cook the garlic bread according to packet instructions.
• While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
• To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side

The River Cafe's winter minestrone

Ingredients

• 2 tbsp olive oil
• 2 medium carrots, roughly chopped
• 1 large red onion, coarsely chopped
• 1 head of celery, coarsely chopped, keeping the leaves
• 1 head of garlic, cloves peeled
• 1kg Swiss chard, leaves shredded and stalks roughly chopped
• a good handful of parsley, finely chopped
• 400g can peeled plum tomatoes, drained of most of their juices, roughly chopped
• 1kg cavolo nero, stalks removed, leaves shredded (or savoy cabbage)
• 410g can cannellini beans, drained and rinsed
• about 700ml boiling chicken or vegetable stock
• a few sprigs of winter herbs such as thyme or sage, chopped
• freshly grated parmesan
• extra-virgin olive oil, for drizzling
•  Ready in 1¾ hours
  Easy
  Serves 5

  Method

  1. Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
  2. Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed – don’t add too much – it should be thick.
  3. Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
  4. Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup – it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.

Hubble bubble pumpkin pot

Ingredients

• 2 leeks, thickly sliced and washed to remove any grit
• 8 rashers smoked bacon, chopped
• 350g/12oz pumpkin flesh, cut into chunks (or use butternut squash)
• 50g butter
• 1 chicken stock cube
• 250g long grain rice 
  Ready in 35-45 minute
  Easy
  Serves 4 hungry trick or treaters
•  

  Method

  1. Hubble. Toss the leeks, bacon and pumpkin together in a large microwaveable bowl. Dot the butter on top and cover the bowl with cling film or a plate. Pierce the cling film a couple of times if using and microwave on High for 5 minutes until everything’s hot and starting to cook.
  2. Bubble. While the veg is cooking, bring a kettleful of water to the boil and make 700ml/11⁄4 pints stock using the cube. Carefully remove the bowl from the microwave and uncover, watching out for the hot steam. Tip in the rice and season with salt and pepper, then pour in the stock and stir to mix.
  3. Worth the trouble. Cover the bowl with a fresh piece of cling film or the same plate and microwave on High for 10 minutes. Uncover and give it a stir, then microwave for 5-10 minutes until the rice is cooked. Leave to stand for 5 minutes before giving everything a final stir. Serve scooped straight from the bowl.

Winter fruit salad

Ingredients

• 600g good-quality ready-to-eat dried fruits (such as prunes, pears, apricots, figs cranberries)
• 3 tbsp clear honey
• 1 vanilla pod, split lengthways
• 1 Earl Grey tea bag
• 1 tbsp fresh lemon juice
• mascarpone or Greek yogurt, to serve
•   Prep: 20 mins Cook: 10 mins
  Easy
  Serves 6 
   

  Method

  1. Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
  2. Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
  3. Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve

Chocolate brownie cake

Ingredients

• 100g butter
• 175g caster sugar
• 75g light brown or muscovado sugar
• 125g chocolate (plain or milk)
• 1 tbsp golden syrup
• 2 eggs
• 1 tsp vanilla extract /essence
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp cocoa powder
• Prep: 15 mins
  Easy
  Serves 6 - 8 
   

  Method

  1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
  2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
  3. Remove the pan from the heat.
  4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
  5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
  6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
  7. Serve with cream or ice cream and plenty of fresh fruit.
   

Tuna melt pizza baguettes

Ingredients

• 2 part-baked baguettes
• 1 red pepper, diced
• 1 green pepper, diced
• 198g can sweetcorn, drained
• 225g jar tuna
• 100g cheddar, grated
• 1 tbsp tomato purée 
  Prep: 10 mins Cook: 20 mins
  Easy
  Serves 4 
   

  Method

  1. Heat oven to 190C/170C fan/gas 5. Halve the 2 part-baked baguettes lengthways and cook directly on the oven shelf for 8 mins. Meanwhile mix the diced peppers, sweetcorn, tuna, and 75g of the grated cheddar.
  2. Transfer the baguettes to a baking tray, spread each with 1 tbsp tomato purée, divide the tuna mix over, then sprinkle with the remaining grated cheddar. Bake for 12 mins until melting and golden.

Tuna sweetcorn burgers

Ingredients

• 85g white bread, torn into pieces
• 198g can sweetcorn, drained
• 2 x 185g cans tuna in water, drained well
• 25g grated cheddar
• 3 spring onions, finely chopped
• 1 egg, beaten
• 2 tbsp vegetable oil
• wholegrain bread rolls, lettuce, salsa, to serve
•   Prep: 5 mins Cook: 10 mins
  
  Easy
  Serves 4 

  Method

  1. Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
  2. Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

   

Apple & blackberry crumble

Ingredients

For the crumble topping

• 120g plain flour
• 60g caster sugar
• 60g unsalted butter at room temperature, cut into pieces

For the fruit compote

• 300g Braeburn apples
• 30g unsalted butter
• 30g demerara sugar
• 115g blackberries
• ¼ tsp ground cinnamon
• vanilla ice cream, to serve
•   Prep: 10 mins Cook: 25 mins
  Easy
  Serves 4 
   

  Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  2. Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  3. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Apple scones with blackberry compote

Ingredients

• 225g self-raising flour, plus extra for dusting
• 50g butter
• 4 tbsp golden caster sugar
• ¼ tsp cinnamon
• 1 apple, peeled, cored and diced
• 125ml milk, plus extra for brushing
• clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve
•   Prep: 15 mins Cook: 20 mins
  
  Easy
  Makes 8
   

  Method

  1. Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.
  2. Pour in milk and stir it in quickly, then fold dough over 2-3 times until it’s a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.
  3. Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.
  4. To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

Goat's cheese & chorizo omelette

Ingredients

• 2 eggs
• handful chives, snipped
• 1 tsp sunflower oil
• few slices chorizo or spicy salami
• pinch chilli flakes or sliced red chilli, optional
• 1 slice goat's cheese crumbled, or 2 tbsp soft goat's cheese
•   Prep: 5 mins Cook: 5 mins
  Easy
  Serves 1 
   

  Method

  1. Beat the eggs in a bowl, then stir in most of the chives and season. Heat the oil in a frying pan, then fry the chorizo and chilli for 3 mins or until crisp. Tip into a bowl and mix with the cheese.
  2. Put the pan back on the heat, pour in the eggs and cook for 1 min or until set to your liking, swirling the eggs with a fork a few times as they start to set. Spoon the cheese mix over one half of the omelette, top with the remaining chives, then flip the other side over the filling. Leave for 30 secs more until the cheese starts to melt at the edges. Serve straightaway.

Barney's Monday night rice

Ingredients

• 2 tbsp vegetable oil
• 1 egg, beaten with about 2 tbsp water
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 heaped tbsp curry powder
• 2 tbsp tomato ketchup
• a large handful of frozen peas (about 85g/3oz)
• 250g leftover cold cooked rice (any type) or a 250g pouch of ready cooked rice
• 175g cooked chicken or pork, shredded into strips
• a good splash of soy sauce 
  Cook: 25 mins - 35 mins
  Easy
  Serves 2 - 3 
   

  Method

  1. Heat half the oil in a large non-stick frying pan over a highish heat. Pour in the beaten egg, swoosh it around the pan and leave it to set for a minute. Flip it over like a pancake and let it cook for a minute more on the otherside, then tip it out flat on to a plate.
  2. Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until it’s starting to brown, then stir in the garlic, curry powder and ketchup. Add the peas and cook for a minute or two until they start to defrost. Tip in the rice, cooked meat and a glass of water (100ml/31⁄2fl oz) and cook over a medium heat for 5-6 minutes, stirring as you go, until everything’s piping hot and the rice has taken on the colour of the curry powder.
  3. While your rice is frying, shred the omelette into long strips. Toss the omelette and soy sauce through the rice and cook for a moment more. Scoop the rice on to plates straight from the pan and serve with extra soy sauce for sprinkling over.

Creamy salmon with chunky ratatouille

Ingredients

• 1 tbsp olive oil
• 2 aubergines, cubed
• 6 garlic cloves, sliced
• family pack mixed peppers (5 total), deseeded and cut into large chunks
• 3 large courgettes, cut into chunky batons
• 680g bottle passata
• 300ml vegetable stock
• small handful basil leaves, most chopped, a few leaves left whole to serve

For the salmon

• 125g tub garlic cream cheese (we used Boursin Light)
• 100g low-fat cream cheese
• 40g fresh breadcrumbs
• 40g pine nuts, roughly chopped
• 8 skinless salmon fillets
• crusty bread, to serve (optional)
•  
  
  Prep: 15 mins Cook: 1 hr, 20 mins
  Easy
  Serves 8 
   
   

  Method

  1. Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
  2. For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
  3. Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.
   

Beef, Tomato and Red Wine Casserole

ingredients

1 1/4 kg casserole beef
1/4 cup plain flour
1 teaspoon paprika
1/4 cup olive oil
1 brown onion, roughly chopped
2 (450 g) cans diced tomatoes
1/2 cup red wine
1 kg potato, peeled, cut into pieces
40 g butter
3/4 cup milk
4 green shallots, finely chopped (optional)
2 tablespoons roughly chopped flat leaf parsley (optional) 

 

Total Time: 2 hrs 25 mins

Prep Time: 25 mins

Cook Time: 2 hrs

Directions:


Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.

DIY kofta burgers

Ingredients

For the burgers

• 1kg lamb mince
• 2 onions, coarsely grated
• 1 garlic bulb, broken into cloves and finely chopped or grated
• 6 tbsp garam masala
• bunch coriander, chopped (optional)
• 1 tbsp chilli sauce, plus extra to serve

To serve

• 8 pitta breads
• 4 tomatoes, halved and sliced
• half a red cabbage, shredded
• 1 red onion, sliced (optional)
• small pot plain yogurt 
  Prep: 30 mins Cook: 20 mins
  Easy
  Serves 8 
   

  Method

  1. Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
  2. To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

Sake Sunrise

 

ingredients

1 1/2 ounces sake
ice
1 cup orange juice
1/4 ounce grenadine

Directions:

Pour sake over ice in a tall glass.
Fill glass with orange juice, use as much as you like.
Pour grenadine on top.

Beef Tomato Japanese

 

ingredients

1 lb boneless round steak, sliced in thin strips 2-inch x 1/2-inch
3 -4 Tomatoes, quartered
3 -4 green peppers, cut into 1-inch squares
1 green onion, cut in 1-inch lengths
1 round onion, cut in 1-inch wedges
2 stalks celery, diced diagonally 1-inch wide

Marinade

2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon wine
2 tablespoons sugar
2 tablespoons oil

Gravy ingredients

1 teaspoon cornstarch
2 teaspoons sugar
1 teaspoon soy sauce
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce

Directions:


Put meat in marinade for 30 minutes.
Brown meat in 2 T hot oil and turn into bowl.
Add 1 T oil to pan and when hot put in vegetables and stir=fry until veges are just tender. Do not Overcook.
Put beef back in pan and add gravy ingredients. Cook for 1 minute.

Steak, roasted pepper & pearl barley salad

Ingredients

• 85g pearl barley, rinsed
• 1 red pepper, deseeded and cut into strips
• 1 yellow pepper, deseeded and cut into strips
• 1 red onion, cut into 8 wedges, leaving root intact
• 1 tbsp olive oil, plus a little extra
• 1 large lean steak, around 300g, trimmed of any excess fat
• ½ x 100g bag watercress, roughly chopped
• juice ½ lemon, plus wedges to serve (optional)
•  
  Prep: 10 mins Cook: 30 mins
  Easy
  Serves 2 
   

  Method

  1. Put the pearl barley in a large pan of water. Bring to the boil and cook vigorously for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.
  2. Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the peppers on a baking tray with the onion wedges, toss in 1 tbsp olive oil and roast for about 20 mins until tender.
  3. While the peppers are roasting, rub the steak with a little bit of oil and season. Cook in a non-stick frying pan for 3-4 mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the salad and serve with lemon wedges, if you like.