Ginger Sweet Tofu With Pak Choi

If you thought tofu was bland, this is the recipe to convince you otherwise

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  11g

• Carbs

  16g

• Fat

  15g

• Saturates

  3g

• Fibre

  1g

• Sugar

  11g

• Salt

  3.47g

Ingredients

• 250g fresh firm tofu, drained
• 2 tbsp groundnut oil
• 1cm piece ginger, sliced
• 200g pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes
• cooked jasmine rice, to serve
• For the marinade
• 1 tbsp grated ginger
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Directions

1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.

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Chinese Noodles With Tofu & Hazelnuts

Exciting flavours permeate this easy veggie recipe

• Cooking Time Ready in around 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  431

• Protein

  18g

• Carbs

  50g

• Fat

  19g

• Saturates

  2g

• Fibre

  2g

• Sugar

  1g

• Salt

  1.02g

Ingredients

• 250g packet medium egg noodle
• 2 tbsp olive oil
• handful coriander, roughly chopped
• 300g mangetout
• 1 red chilli, seeded and finely chopped
• handful toasted hazelnuts, roughly chopped
• 349g pack silken tofu, cut into cubes
• 3 tbsp Chinese yellow beans sauce

Directions

1. Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.
2. Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.
3. Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.

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Spicy Root & Lentil Casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  378

• Protein

  14g

• Carbs

  64g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.24g

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 700g potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander, roughly chopped
• low-fat yogurt and naan bread, to serve

Directions

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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Japanese Tofu Noodle Bowl

This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  478

• Protein

  20g

• Carbs

  87g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  6g

• Salt

  5.02g

Ingredients

• 3 tbsp tamari or dark soy sauce
• 2 tbsp seasoned rice vinegar
• 1 tbsp mirin or 2 tsp caster sugar
• 200g firm tofu, drained, patted dry and cut into 8 cubes
• cornflour, for coating
• sunflower oil, for frying
• 1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces
• 50g fresh or frozen edamame beans
• 50g frozen peas
• small piece ginger, grated
• 400g pack straight-to-wok udon noodles
• coriander leaves, to garnish
• chilli oil, to serve

Directions

1. Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
2. When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
3. Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.

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Lentil Ragù

Struggle to get your five-a-day? This superhealthy rag will get you four steps closer and can be frozen for extra convenience

• Cooking Time Prep 15 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  662

• Protein

  33g

• Carbs

  120g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  14g

• Salt

  1.05g

Ingredients

• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 500g bag dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato pur�e
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

Directions

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato pur�e, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy-splash in water if you need. Season.
2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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Indian Winter Soup

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  445

• Protein

  19g

• Carbs

  80g

• Fat

  8g

• Saturates

  1g

• Fibre

  8g

• Sugar

  13g

• Salt

  0.14g

Ingredients

• 100g pearl barley
• 2 tbsp vegetable oil
• � tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 green chillies, deseeded and finely chopped
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• � tsp ground turmeric
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 parsnip, cut into chunks
• 200g butternut squash, cut into chunks
• 200g sweet potatoes, cut into chunks
• 1 tsp paprika
• 1 tsp ground coriander
• 225g red lentils
• 2 tomatoes, chopped
• small bunch coriander, chopped
• 1 tsp grated ginger
• 1 tsp lemon juice

Directions

1. Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
2. Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

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Hot-Smoked Salmon Lentil & Pomegranate Salad

No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  382

• Protein

  27g

• Carbs

  31g

• Fat

  18g

• Saturates

  3g

• Fibre

  11g

• Sugar

  13g

• Salt

  3.19g

Ingredients

• 2 tbsp extra-virgin olive oil
• juice ½ lemon
• 1 garlic clove, finely chopped
• 2 tbsp roughly chopped tarragon
• 1 tsp clear honey
• 1 small red onion, thinly sliced
• 400g can Puy lentils, rinsed and drained
• 140g hot-smoked salmon
• 20g pack flat-leaf parsley, leaves picked
• 1 pomegranate, seeds removed
• toasted pitta bread, to serve

Directions

1. Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.
2. Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.

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Roasted Veg & Couscous Salad

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  399

• Protein

  11g

• Carbs

  58g

• Fat

  18g

• Saturates

  2g

• Fibre

  5g

• Sugar

  14g

• Salt

  0.86g

Ingredients

• 1 red and 1 yellow pepper, halved and deseeded
• ½ butternut squash
• 2 courgettes, thickly sliced
• 4 garlic cloves, leave skin on
• 3 tbsp extra-virgin olive oil
• 1 red onion, thickly sliced
• 1 tsp cumin seeds
• 1 tbsp harissa paste
• 50g whole blanched almonds
• 250g couscous
• 300ml hot vegetable stock
• zest and juice 1 lemon
• 20g pack mint, roughly chopped

Directions

1. Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
2. Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
3. In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

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Pan-Fried Salmon With Watercress Polenta Croutons & Capers

Heart-healthy salmon is ideal for a dinner party. Use pre-cooked polenta to make this main course recipe even easier

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  367

• Protein

  31g

• Carbs

  13g

• Fat

  22g

• Saturates

  4g

• Fibre

  2g

• Sugar

  1g

• Salt

  0.66g

Ingredients

• 250g cooked polenta, either bought ready-made or made from the grain (follow pack instructions and allow it to cool and set on a tray)
• 50g plain flour
• 3 tbsp olive oil
• 6 boneless, skinless salmon fillets approx 140g/5oz each
• 200g watercress, washed and thick stalks removed
• 2 tbsp capers in brine, drained
• squeeze lemon juice

Directions

1. Cut the polenta into approximately 1.5cm cubes, toss in flour and fry in a little oil until slightly coloured. Keep warm.
2. Heat oven to 190C/170C fan/gas 5. Heat the remaining oil in a non-stick pan and fry the salmon portions for 1 min on each side until lightly golden, then transfer to a non-stick baking tray and cook in the oven for 8-10 mins. Test the fish to see if it is cooked by pushing a cocktail stick into the top of it. If the fish offers resistance, then it is not fully cooked and will need further cooking. When cooked, remove from the oven and set to one side.
3. Dress the watercress with a little olive oil and a few drops of lemon juice. Scatter the polenta croutons and capers over each salmon fillet and serve with the watercress.

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Golden Veggie Shepherd's Pie

Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

• Cooking Time Prep 30 mins
  Cook 1 hr, 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  449

• Protein

  19g

• Carbs

  68g

• Fat

  13g

• Saturates

  7g

• Fibre

  10g

• Sugar

  9g

• Salt

  0.59g

Ingredients

• For the lentil sauce
• 50g butter
• 2 onions, chopped
• 4 carrots, diced
• 1 head of celery, chopped
• 4 garlic cloves, finely chopped
• 200g pack chestnut mushrooms, sliced
• 2 bay leaves
• 1 tbsp dried thyme
• 500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
• 100ml red wine (optional)
• 1.7l vegetable stock
• 3 tbsp tomato purée
• For the topping
• 2kg floury potatoes, such as King Edwards
• 85g butter
• 100ml milk
• 50g cheddar, grated

Directions

1. To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock-it's important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée.
2. While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
3. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

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Sweet & Sour Lentil Dhal With Grilled Aubergine

Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  325

• Protein

  15g

• Carbs

  41g

• Fat

  13g

• Saturates

  1g

• Fibre

  7g

• Sugar

  10g

• Salt

  0.72g

Ingredients

• 100g red lentils, rinsed
• 1 tsp turmeric
• 1 tbsp tamarind paste (we used Bart)
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 1 garlic clove, finely chopped
• 3cm/1¼ inch piece ginger, grated
• 1 tsp curry powder
• 1 medium aubergine, cut into 2 cm slices
• cooked basmati rice, lime or mango chutney and a few coriander leaves, to serve, if you like

Directions

1. Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
2. Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
3. Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.

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Easy Miso

A low fat soup ready in under 5 minutes

• Cooking Time Prep 4 mins
  
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  76

• Protein

  6g

• Carbs

  7g

• Fat

  3g

• Saturates

  0g

• Fibre

  0g

• Sugar

  0g

• Salt

  2.58g

Ingredients

• sachet of Japanese miso soup
• dash of soy sauce
• 1 tbsp diced silken tofu
• a good sprig of watercress

Directions

1. Dissolve a sachet of Japanese miso soup mix in a bowl with boiling water. Add a dash soy sauce, diced silken tofu and a good sprig of watercress.

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Herby Salmon & Couscous Parcels

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Easily doubled

Nutrition per serving

• Kcalories

  504

• Protein

  36g

• Carbs

  39g

• Fat

  24g

• Saturates

  5g

• Fibre

  1g

• Sugar

  5g

• Salt

  2.71g

Ingredients

• 110g pack lemon and garlic couscous
• 200ml hot vegetable stock
• 1 tbsp olive oil
• handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
• 4 spring onions, thinly sliced
• 4 Sun-blush or sundried tomatoes, chopped
• 2 salmon fillets, approx 140g/5oz each

Directions

1. Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
2. Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal-like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

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Goat's Cheese Chicken With Warm Lentils & Sweet Beets

Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  661

• Protein

  62g

• Carbs

  43g

• Fat

  28g

• Saturates

  8g

• Fibre

  0g

• Sugar

  14g

• Salt

  2.52g

Ingredients

• 500g raw beetroot, peeled and cut into wedges
• 12 shallots, halved if large
• 3 tbsp clear honey
• 6 tbsp mild olive oil
• 1 lemon, zest and juice
• 350g Puy lentils
• 1 big garlic clove, roughly chopped
• 2 tbsp capers
• 1 tbsp Dijon mustard
• 100g bag mixed green leaves
• For the chicken
• 6 large boneless skinless chicken breasts
• 150g tub Chavroux soft goat's cheese
• 20g pack flat-leaf parsley, chopped
• 18 rashers thin-cut smoked streaky bacon

Directions

1. Heat oven to 220C/fan 200C/gas 7. Put the beetroot and shallots into a roasting tin, drizzle with honey and 1 tbsp oil, season, then toss well. Cover with foil, then roast for 1 hr, turning after 30 mins and leaving the foil off. Splash half the lemon juice over the veg when they're ready, then set aside. Can be made up to 1 day ahead.
2. Meanwhile, boil the lentils, then drain and rinse well. Make a dressing by whizzing the garlic, capers, remaining oil, lemon juice and mustard together with seasoning. Add a couple tbsp water to loosen. Set aside.
3. Turn the chicken breasts upside down, then pull each mini fillet to the side, without detaching it. Cut a pocket into the thickest part of the fillet. Repeat with the rest. Mix the lemon zest with the goat's cheese, half the parsley and seasoning, then stuff about 1 tsp cheese into each pocket. Fold the mini fillets back over to seal. Wrap each breast in 3 rashers of bacon, then sit on a baking tray. Can be prepared up to a day ahead. Roast with the veg for 20 mins until the bacon is crisp and cooked through.
4. To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter over the salad leaves, top with the chicken, sliced in half, then drizzle over remaining dressing.

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Cherry Blossom Cake

A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  591

• Protein

  8g

• Carbs

  74g

• Fat

  29g

• Saturates

  14g

• Fibre

  1g

• Sugar

  55g

• Salt

  0.9g

Ingredients

• 300g cherries, stoned and roughly chopped
• 250g polenta
• 250g pack butter, softened
• 250g golden caster sugar
• 4 large eggs
• 100g ground almonds
• 2½ tsp baking powder
• 150ml pot natural yogurt
• 1 tsp orange blossom water
• juice ½ orange
• For the syrup
• juice 1 orange
• 3 tbsp golden caster sugar
• ½ tsp orange blossom water
• For the cherry icing
• 50g cherries, stoned, plus extra cherries on stalks to serve
• 175g icing sugar

Directions

1. Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.
2. In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
3. Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
4. To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. Will keep for up to 5 days in a cake tin.

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Swirly Lemon Drizzle Fingers

Polenta (sometimes called fine cornmeal) gives this cake its yellow colour and soft texture

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 18 fingers

Nutrition per serving

• Kcalories

  214

• Protein

  3g

• Carbs

  27g

• Fat

  11g

• Saturates

  6g

• Fibre

  0g

• Sugar

  17g

• Salt

  0.3g

Ingredients

• 200g butter, well softened, plus extra
• 200g golden caster sugar
• 4 large eggs
• 100g fine polenta or fine cornmeal
• 140g self-raising flour
• zest 3 lemons
• For the swirl and drizzle
• 4 tbsp lemon curd
• 5 tbsp golden or white caster sugar
• zest and juice 1 lemon

Directions

1. Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm. Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.
2. Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake-not too much or you won't see the swirls once it's cooked. Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Don't open the oven before 30 mins cooking is up.
3. Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top. Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.

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Raspberry & Lemon Polenta Cake

Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  608

• Protein

  8g

• Carbs

  58g

• Fat

  40g

• Saturates

  23g

• Fibre

  2g

• Sugar

  38g

• Salt

  0.97g

Ingredients

• For the cake
• 225g very soft butter
• 225g caster sugar, plus 1 tbsp
• 4 eggs, beaten
• 175g fine polenta
• 50g plain flour
• 1½ tsp baking powder
• ½ tsp vanilla extract
• finely grated zest of 1½ lemons
• 200g frozen raspberries, left frozen
• icing sugar, or more to taste (optional)
• For the filling
• 100g soft cheese at room temperature (we used Philadelphia)
• 1 tbsp icing sugar, or more to taste
• finely grated zest of ½ lemon, plus a squeeze of juice
• 142ml tub double cream
• 100g frozen raspberries, defrosted

Directions

1. Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it's starting to split, add 1 tsp of the flour, then carry on.
2. Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
3. Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins-the cake won't look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
4. When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

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Orange Polenta Cake

Give your dessert an Italian flavour with this moist and fruity polenta cake

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  601

• Protein

  8g

• Carbs

  80g

• Fat

  30g

• Saturates

  17g

• Fibre

  1g

• Sugar

  49g

• Salt

  0.5g

Ingredients

• 250g unsalted butter
• 250g golden caster sugar
• 4 large eggs
• 140g polenta
• 200g plain flour
• 2 tsp baking powder
• zest and juice 2 oranges (less 100ml juice for the glaze)
• For the orange glaze
• 100ml orange juice
• 100g golden caster sugar

Directions

1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
2. Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
3. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

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Cornbread Muffins

These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead

• Cooking Time Prep 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  189

• Protein

  6g

• Carbs

  22g

• Fat

  9g

• Saturates

  5g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.44g

Ingredients

• 85g melted butter, plus extra for frying
• 1 large sweetcorn, kernels sliced off
• 1 small onion, finely chopped
• ½ red chilli, deseeded, finely chopped
• 140g plain flour
• 140g polenta or cornmeal
• 2 tsp baking powder
• 50g strong cheddar, grated
• 2 eggs
• 284ml pot buttermilk
• 100ml milk

Directions

1. Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
2. Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through-poke in a skewer to check. Best eaten warm.

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Orange & Almond Cake With Citrus Mascarpone

An unbelievably moist and yummy dessert

• Cooking Time Prep 20 mins - 30 mins
  Cook 2 hrs
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  839

• Protein

  17g

• Carbs

  79g

• Fat

  51g

• Saturates

  22g

• Fibre

  3g

• Sugar

  54g

• Salt

  0.84g

Ingredients

• 3 large oranges
• scrap of unsalted butter
• 140g polenta, plus 1-2 tbsp
• 200g flaked almonds
• 1 scant tbsp baking powder
• 7 large eggs
• 2 large egg yolks
• 350g golden caster sugar
• For the mascarpone
• 500g tub mascarpone
• 3-4 tbsp Cointreau or other orange liqeur, to taste
• 3-4 heaped tbsp homemade (or artisan) lime marmalade, to taste

Directions

1. Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
2. Butter a springform cake tin, 23cm/9in wide and 7cm/23?4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
3. Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
4. Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
5. Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
6. Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5?8in at the top.
7. Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11?4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm-don't panic that it still feels fragile.
8. Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
9. Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

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