Lemon drizzle traybake

Lemon drizzle traybake


Mary Berry's been making lemon drizzle cake since the 1960s, and this is the recipe she is most asked for when stopped in the street.

Equipment and preparation: for this recipe, you will need a 30x23cm/12x9in traybake or roasting tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fiber and 0.6g salt.

Creamed Spinach Chicken


INGREDIENTS


  • 2 tbsp. extra-virgin olive oil, divided
  • 4 boneless skinless chicken breasts
  • 2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced

Chicken and aubergine massaman curry

Chicken and aubergine massaman curry

A healthy Thai chicken curry that has a fraction of the fat but all the creaminess and aromatic flavour you'd expect from a Thai curry.


Each serving provides 424 kcal, 45g protein, 13g carbohydrates (of which 9g sugars), 20g fat (of which 11g saturates), 8g fibre and 0.5g salt.

Halloween biscuits


Whip up some homemade sweet treats to delight little ghosts and ghouls. Try our simple biscuit dough, rolled out and cut into spooky 

Halloween Franken-cupcakes

Halloween Franken-cupcakes


Please your little monsters with these cute Franken-cupcakes for a Halloween party. They can even help decorate!

The Hairy Bikers' fish pie with cheese mash

The Hairy Bikers' fish pie with cheese mash


Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy wfavoriter lazy weekends. You could make the pie in advance and bake it just before serving.

Rice bowl with ginger, radish and avocado

Rice bowl with ginger, radish and avocado

A Rice bowl with ginger, radish and avocado is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please use this as a starting point only. It’s very much a non-recipe recipe, and every time I make it, I add something different, depending on what’s to hand.

Tuna and broccoli pasta bake

Tuna and broccoli pasta bake

Raid your store cupboard to make a healthy tuna pasta bake in a hurry. Finishing the pasta bake under the grill saves time, too.

Ingredients


  • 200g/7oz dried short pasta shapes, such as fusilli or penne
  • 250g/9oz small frozen broccoli florets
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 600ml/20fl oz semi-skimmed milk
  • 75g/2½oz mature cheddar
  • salt and freshly ground black pepper
  • 1 x 185g tinned tuna in water or brine, drained
  • 2 firm, ripe tomatoes, sliced (optional)

Method

Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender.

Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux.

Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper.

Preheat the grill to its highest setting.

Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli.

Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese.

Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately.

Recipe Tips

Tip 1: This dish is not suitable for freezing.

Tip 2: Warm the lasagne dish by half-filling it with just-boiled water and letting it stand for 5 minutes - it will help to keep the food keep warm as the crust grills.

Tip 3: Making the cheese sauce using an all-in-one method makes it quicker and more foolproof – but make sure you whisk it constantly to avoid lumps. A silicone-coated whisk will not damage non-stick pans.

Tip 4: Cheese is suitable for freezing, so it pays to buy it when it is on offer and freeze in batches. Coarsely grated frozen cheese can be used straight from the freezer.

Tip 5: If preferred, substitute frozen broccoli with frozen sweetcorn.

Tip 6: This recipe can also be made ahead - just cook the pasta bake in a preheated oven at 220C/200C Fan/Gas 7 for 18-20 minutes until heated through.

This Baker's Gone Viral For Creating Something That'll Make Your Mouth Water

 This Baker's Gone Viral For Creating Something That'll Make Your Mouth Water

It's easy to see why chocolate chip cookies are America's favorite cookie.

With equal parts gooey and chewy, no one can resist the temptation of enjoying a cookie or five. But in terms of making the perfect chocolate chip cookie, people aren't always on the same page when it comes to the recipe. And while your grandma's famous recipe may be A+ in your household, baker Sarah Kieffer has created a brand new cookie obsession that the Internet is going crazy for.

Don’t Use Or Ingest Ginger If You Have Any of These Four Conditions


Ginger is an exceptionally nutritious plant. Truth be told, it's broadly utilized as a society prescription for various conditions.