Baked Cherry Cheesecake

This impressive make-ahead dessert, from Good Food reader Jane White, is sure to become a favourite

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  448

• Protein

  9g

• Carbs

  57g

• Fat

  22g

• Saturates

  11g

• Fibre

  1g

• Sugar

  36g

• Salt

  1.25g

Ingredients

• 12 digestive biscuits, crushed
• 50g melted butter
• 50g caster sugar
• For the filling
• 300g light soft cheese
• 2 eggs
• 50g caster sugar
• 400g can red or black cherry pie filling (we used Hartley's)

Directions

1. Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
2. Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

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Butternut Maple & Pecan Lattice Pie

Spiced and glowing gold, this pie is pure autumn on a plate. Use butternut squash or your Halloween pumpkin

• Cooking Time Prep 20 mins
  Cook 1 hr, 10 mins
• Skill Level Moderately easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  628

• Protein

  7g

• Carbs

  66g

• Fat

  39g

• Saturates

  16g

• Fibre

  3g

• Sugar

  33g

• Salt

  0.51g

Ingredients

• 700g chunk butternut squash or pumpkin
• 1 tbsp vegetable or sunflower oil
• 175g light muscovado sugar
• 250g tub mascarpone
• ½ tsp freshly grated nutmeg
• 1 heaped tsp ground cinnamon
• 1 heaped tsp ground ginger
• 2 eggs
• 3 tbsp maple syrup, plus more to serve
• 1 tsp vanilla extract
• 2 x 375g packs chilled dessert pastry
• plain flour, for rolling
• milk, for brushing
• handful pecan halves, very roughly chopped
• icing sugar and whipped cream, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft.
2. When cold, peel the skin away, then put the flesh into a processor with the sugar, mascarpone and spices. Whizz until smooth, then add the eggs, maple syrup, vanilla and ¼ tsp salt. Whizz again.
3. Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet. Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.
4. Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.
5. After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.
6. Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar. Drizzle with maple syrup and serve with whipped cream.

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Buffalo Wings With Blue Cheese Dip

These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night

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

Nutrition per serving

• Kcalories

  411

• Protein

  18g

• Carbs

  5g

• Fat

  36g

• Saturates

  15g

• Fibre

  0g

• Sugar

  2g

• Salt

  1.26g

Ingredients

• 4 tbsp butter
• 5 tbsp hot sauce such as Tabasco sauce or Crystal
• 1 tbsp white wine vinegar
• 900g/2lb - 1kg/2lb 4oz chicken wings
• ¼ tsp celery salt (optional)
• flour, for dusting
• sunflower oil, for frying
• celery sticks, to serve
• For the blue cheese dip
• 150ml buttermilk
• 150ml soured cream
• 85g blue cheese, crumbled
• 1 garlic clove, crushed
• ¼ tsp sweet paprika

Directions

1. Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
2. Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
3. Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

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South-Western-Style Salad

An exciting main-course salad, packed with interesting flavours and textures

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  612

• Protein

  24g

• Carbs

  47g

• Fat

  38g

• Saturates

  9g

• Fibre

  9g

• Sugar

  9g

• Salt

  2.83g

Ingredients

• 2 sweetcorn
• 400g can black beans, drained and rinsed
• 1 avocado, cut into chunks
• 200g cherry tomatoes, halved
• 4 spring onions, roughly chopped
• 100g feta cheese, crumbled
• lime wedges, to serve (optional)
• For the dressing
• 1 tsp ground cumin
• 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
• juice and zest 2 limes
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil

Directions

1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

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Peach & Blueberry Grunt

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

• Cooking Time Prep 35 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  352

• Protein

  5g

• Carbs

  65g

• Fat

  10g

• Saturates

  6g

• Fibre

  4g

• Sugar

  38g

• Salt

  0.47g

Ingredients

• 1 tbsp cornflour
• juice 2 oranges and zest from ½
• 2 tbsp caster sugar
• 6 ripe peaches
• 250g blueberries
• For the grunt
• 200g self-raising flour
• 50g butter, cut into small pieces, plus 15g/½oz, melted
• 100g light muscovado sugar
• 1 tsp ground cinnamon
• 5-6 tbsp milk

Directions

1. Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
2. Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
3. Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
4. Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

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Crab & Sweetcorn Chowder

This low-fat soup is packed with flavour and so simple to cook

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  191

• Protein

  13g

• Carbs

  25g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  7g

• Salt

  0.68g

Ingredients

• 1 onion, finely chopped
• 1 leek, green and white parts separated and sliced
• 2 carrots, chopped
• 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
• 1 large potato, diced
• 175g/ 6oz frozen sweetcorn
• 170g can white crabmeat, drained
• 4 tbsp light crème fraîche
• 1 tsp chopped chives

Directions

1. Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
2. Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

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Sticky Glazed Ribs

Treat your guests to these gloriously sticky ribs for a finger-licking lunch

• Cooking Time Prep 5 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  604

• Protein

  48g

• Carbs

  34g

• Fat

  32g

• Saturates

  12g

• Fibre

  0g

• Sugar

  30g

• Salt

  4.43g

Ingredients

• 2kg spare ribs, cut into individual ribs
• 2 tbsp barbecue spice mix
• For the glaze
• 150g tomato ketchup
• 140g chilli ketchup
• 3 tbsp soy sauce
• 140g runny honey
• 3 tbsp teriyaki sauce
• 4 tbsp bourbon whiskey

Directions

1. Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
2. Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
3. When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

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Crispy Cajun Onion Rings

For a simple side, try oven baking breaded onion rings rather than frying to dramatically cut the fat content

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  158

• Protein

  7g

• Carbs

  32g

• Fat

  1g

• Saturates

  0g

• Fibre

  2g

• Sugar

  4g

• Salt

  0.6g

Ingredients

• 50g plain flour
• 1 large onion, cut into 1cm slices, rings separated
• 2 egg whites
• olive oil, for greasing
• 2 tsp Cajun seasoning
• 100g breadcrumbs

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the flour in a large sealable plastic bag. Season, then tip in the onion and shake well. Whisk the egg whites until foamy, add the onions and stir to coat.
2. Lightly oil a baking sheet. Add the seasoning and breadcrumbs to the bag; then, working in batches, add the eggy onion rings and coat in the crumbs. Arrange onion rings, in a single layer, on the baking sheet and cook for 25-30 mins, turning halfway through, until the onion is tender and the crumbs are golden.

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Crispy Chicken & Apple Slaw

Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly

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

Nutrition per serving

• Kcalories

  331

• Protein

  29g

• Carbs

  45g

• Fat

  4g

• Saturates

  1g

• Fibre

  4g

• Sugar

  12g

• Salt

  0.7g

Ingredients

• For the slaw
• ½ white cabbage, shredded
• ½ small onion, finely sliced
• 4 celery sticks, sliced
• 2 Granny Smith apples, quartered, cored and thinly sliced
• 1 tbsp white wine vinegar
• 200g pot fat-free Greek yogurt
• For the chicken
• 2 cooked chicken breasts, thinly sliced
• 2 tbsp plain flour
• 1 egg, beaten
• 100g garlic and herb dried breadcrumbs
• 4 frozen corn cobs
• barbecue sauce, to serve

Directions

1. Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
2. Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.

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Key Lime Pie

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

• Cooking Time Prep 30 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  695

• Protein

  8.8g

• Carbs

  51g

• Fat

  50.8g

• Saturates

  27.8g

• Fibre

  2.1g

• Sugar

  37.4g

• Salt

  0.8g

Ingredients

• 300g Hob Nobs
• 150g butter, melted
• 1 x 397g tin condensed milk (we used Nestlé)
• 3 medium egg yolks
• finely grated zest and juice of 4 limes
• 300ml double cream
• 1 tbsp icing sugar
• extra lime zest, to decorate

Directions

1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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