Easiest-Ever Pancakes

Step-by-step guide to making the perfect pancakes for Shrove Tuesday - or any night of the week

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 8 medium pancakes

Nutrition per serving

• Kcalories

  128

• Protein

  4g

• Carbs

  11g

• Fat

  7g

• Saturates

  1g

• Fibre

  0.4g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 100g plain flour
• 2 eggs
• 300ml/½ pint semi-skimmed milk
• 1 tbsp vegetable or sunflower oil, plus extra for frying

Directions

1. Put the flour in a large bowl and make a well in the centre. Crack the eggs into the well, pour in a splash of the milk and, using a balloon whisk or wooden spoon, start to stir from the centre of the bowl, drawing the flour into the eggs and milk. Beat the mix until smooth (get any lumps out now while it's thick), then stir in the rest of the milk until it's the consistency of single cream. Stir in the oil. The batter will keep covered in the fridge for up to a day at this point. Stir well before you use it.
2. Put a non-stick frying pan or crêpe pan (one with a 20-23cm base is ideal) over a medium heat. Pour 1cm oil into a heatproof jug and keep it to hand. Add a drop of oil to the pan, swirl it around, tipping any excess back into the jug. Pour in a ladleful of batter, tilting the pan and swirling the batter to give a thin, even layer. Leave the pancake alone for 30 secs, no prodding, or until it starts to colour around the edge. Don't crank up the heat if this takes longer-as you'll scorch the bottom of the pancake and it won't flip well.
3. With a fish slice or palette knife, ease the edge of the pancake away from the pan, then loosen underneath. Check that the bottom is golden, then turn it over in one quick movement or give it a flip. Cook for another 30 secs before turning out onto a plate. Eat straight away. If you're making ahead, stack the pancakes on a plate and cover with cling film. Pierce the film, then reheat in the microwave on High for 1 min or until piping hot.

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Spiced Glazed Pineapple With Cinnamon Fromage Frais

Try this tropical treat when you want to end a meal on a sweet note without too much effort or too many calories

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

Nutrition per serving

• Kcalories

  159

• Protein

  5g

• Carbs

  31g

• Fat

  3g

• Saturates

  1g

• Fibre

  2g

• Sugar

  30g

• Salt

  0.1g

Ingredients

• zest and juice 1 lime
• 2 tbsp clear honey
• 2 pinches ground cinnamon
• few gratings whole nutmeg
• 2 tsp icing sugar, sifted
• 200g very low-fat fromage frais
• 2 tsp butter
• 1 fresh pineapple, cut into 8 long wedges, skin and core removed

Directions

1. Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
2. Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
3. Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais

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Rhubarb & Strawberry Meringue Pots

A tasty, light and fluffy low-fat treat

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  160

• Protein

  5g

• Carbs

  30g

• Fat

  3g

• Saturates

  1g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.12g

Ingredients

• 450g rhubarb, cut into 4cm/1½in chunks
• 100g golden caster sugar
• grated zest of 1 orange
• 1 tbsp strawberry conserve
• 2 eggs, separated

Directions

1. Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
2. Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
3. While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.

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Oeufs Au Lait

Try these small vanilla puddings that are traditionally served in the Charente region of France - they'll keep in the fridge for up to 2 days

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  7g

• Carbs

  28g

• Fat

  5g

• Saturates

  2g

• Fibre

  0g

• Sugar

  23g

• Salt

  0.23g

Ingredients

• 425ml milk
• 2 eggs
• 85g caster sugar
• 1 tsp 1 tsp vanilla extract

Directions

1. Butter four ramekins, about 150ml each. Heat oven to 160C/fan 140C/gas 3. Have a roasting tin ready and put the kettle on.
2. Pour the milk into a pan with the sugar and vanilla. Bring gently to the boil, stirring to dissolve the sugar. Remove from the heat and cool for a few mins.
3. In a large bowl, beat the eggs until frothy. Slowly whisk in the milk. Set the ramekins in the roasting tin and divide the custard between them. Pour hot water around the ramekins to come halfway up the sides.
4. Bake for 20 mins until just set, then cool and chill.

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The Ultimate Makeover Lemon Tart

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

• Cooking Time Prep 35 mins
  Cook 55 mins
• Skill Level Moderately easy
• Servings Cuts into 12 slender slices

Nutrition per serving

• Kcalories

  186

• Protein

  4g

• Carbs

  24g

• Fat

  9g

• Saturates

  4g

• Fibre

  0g

• Sugar

  15g

• Salt

  0.14g

Ingredients

• For the pastry
• 50g butter, cut in pieces
• 140g plain flour
• 1 tbsp icing sugar
• 1 tbsp extra virgin rapeseed oil
• 1 medium egg yolk
• For the filling
• 3 medium eggs, plus 2 medium egg whites
• 140g icing sugar, plus extra for dusting
• 2 tbsp finely grated lemon zest (about 4 lemons)
• 125ml lemon juice (from 4-5 lemons)
• 200ml tub half-fat crème fraîche

Directions

1. Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
2. Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
3. Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
4. Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

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Maple & Star Anise Roasted Plums

You can use just one variety of plum for this simple dessert, or choose a mixture of colours and flavours - it's up to you

• Cooking Time Prep 25 mins
  Cook 50 mins
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  101

• Protein

  1g

• Carbs

  25g

• Fat

  0g

• Saturates

  0g

• Fibre

  3g

• Sugar

  24g

• Salt

  0.01g

Ingredients

• 700g plums, or a mix of plums, greengages and mirabelles
• juice 2 large oranges
• 3 star anise
• 3-4 tbsp maple syrup
• mascarpone or Greek yogurt, to serve

Directions

1. Heat oven to 180C/fan 160C/gas 4. Arrange the plums in a single layer in a 1-litre gratin dish. Pour over orange juice, tuck star anise among the plums, drizzle over the maple syrup, then gently stir. Bake for 30-35 mins until the fruit is soft but not collapsed. Serve warm or cold with mascarpone or yogurt on the side.
2. The roasted plums can be kept in the fridge for up to 3 days.

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Roasted Rhubarb

Do something new to rhubarb - roast it!

• Cooking Time Cook 25 mins - 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  94

• Protein

  1g

• Carbs

  23g

• Fat

  1g

• Saturates

  0g

• Fibre

  2g

• Sugar

  22g

• Salt

  0.01g

Ingredients

• 550g rhubarb
• 85g golden caster sugar

Directions

1. Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
2. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

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The Ultimate Makeover Chocolate Mousse

This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  167

• Protein

  4g

• Carbs

  15g

• Fat

  10g

• Saturates

  5g

• Fibre

  2g

• Sugar

  11g

• Salt

  0.12g

Ingredients

• 85g dark chocolate, 70% (I used Green & Black's)
• 1 tbsp cocoa powder, plus extra for dusting
• ½ tsp coffee granules
• ½ tsp vanilla extract
• 2 egg whites
• 1 tbsp golden caster sugar
• 50g full-fat Greek yogurt
• handful raspberries, to decorate

Directions

1. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
2. Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
3. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in-being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
4. Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

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Effortless Raspberry Iced Mousse

Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  158

• Protein

  19g

• Carbs

  21g

• Fat

  0g

• Saturates

  0g

• Fibre

  2g

• Sugar

  13g

• Salt

  0.17g

Ingredients

• 2 x 250g tubs Quark (low-fat cream cheese)
• 50g icing sugar
• squeeze or two of lemon juice
• 250g pack of frozen raspberries

Directions

1. Tip the quark and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).
2. Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.

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Spiced Roasted Apples & Blackberries

This guilt-free pudding tastes wonderful served with low-fat fromage frais, mixed with a little honey

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  129

• Protein

  1g

• Carbs

  32g

• Fat

  0.3g

• Saturates

  0g

• Fibre

  5g

• Sugar

  15g

• Salt

  0g

Ingredients

• 4 medium Bramley apples, each weighing about 200g/8oz
• 4 tbsp clear honey
• ½ tsp ground cinnamon
• finely grated zest and juice of 1 large orange
• 250g blackberries

Directions

1. Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.
2. Stand the apples in a shallow baking dish large enough to take all four. Mix together the honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.
3. Roast the apples for about 40 minutes, spooning the juices over them occasionally. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 minutes or until the juices start to run. Spoon the blackberries and juices over the apples to serve.

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