Thick chocolate ganache (photo one): Melt 150ml of double cream and 150g of dark chocolate together in a saucepan then leave to cool completely. Whisk vigorously until the mixture thickens and can hold its shape (it shouldn't drizzle from the whisk), then spoon half of the ganache onto one of the cakes and use a spatula to spread it around. Place the second cake on top and spread over the remaining ganache. Top with grated or shaved dark chocolate if using. Store in an airtight tin or container for up to 3 days. Individual slices of the chocolate ganache cake can also be frozen.
Glossy chocolate ganache (best for cupcakes): Melt 125ml of double cream and 125g of dark chocolate together in a saucepan then leave to cool for 10 minutes. Whisk until the mixture starts to thicken (but will still drizzle from the whisk) then spoon a little ganache onto each cupcake using the back of the spoon to spread it around. Top with grated or shaved dark chocolate if using. Store the cupcakes in an airtight tin or container for up to 3 days.\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Nigella's Sunken Chocolate Amaretto Cake"],"short_title":[0,"Nigella's Chocolate Amaretto Cake"],"slug":[0,"nigella-chocolate-amaretto-cake"],"summary":[0,"My all-time favourite cake."],"standfirst":[0,"
Chocolatey, boozy, easy to make and leftovers (if you have any) freeze brilliantly. My all-time favourite cake.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"nigella_chocolate_amaretto_cake"],"alt_text":[0,"Slice of Chocolate Amaretto Cake with ice cream"]}],[0,{"type":[0,"new"],"image_url":[0,"nigella_chocolate_amaretto_cake_2"],"alt_text":[0,"Nigella's Chocolate Amaretto Cake in an 18cm tin"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,25],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Serves"],"serves":[0,8],"serves_text":[0,"8-12"],"method":[0,"\n
Preheat your oven to 180°C (160°C fan), line the bottom of a 20cm round springform tin with baking paper and grease the sides with butter or light olive oil.
\n
Add 100g of dark chocolate and 100g of butter to a heatproof bowl and either melt in a microwave on the defrost setting or place the bowl over a pan of boiling water, making sure that the bowl doesn’t touch the water. Once melted, put to one side and leave to cool a little.
\n
Add 125g of caster sugar to a large mixing bowl and crack in 4 eggs. If you have a freestanding mixer, mix for 2-3 minutes until you have a pale yellow, moussy mixture. I use a hand mixer and this takes around 5 minutes.
\n
Combine 75g of ground almonds in a bowl with 2 tablespoons of sifted cocoa powder then turn the mixer down to low and slowly add the almonds and cocoa into the egg mixture, a tablespoon at a time.
\n
Stir 3 tablespoons of Amaretto liqueur into the melted chocolate and butter, then with the mixer still on low, slowly pour the melted chocolate into the cake batter until all the ingredients have fully combined.
\n
Use a silicone spoon or spatula to scrape the batter into the prepared cake tin and bake in the oven for 20-25 minutes. The cake is ready when it begins to come away from the edges of the tin and a cake tester comes out with just a few crumbs sticking to it.
\n
Keep the cake in its tin and transfer it to a cooling rack, draping a clean tea towel over it. Nigella’s recipe says, “As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge”. I find that the cake sinks and cracks a lot but almost never gets a frilly edge.
\n
Once the cake has cooled, unclip the tin and if possible, leave it on its base as it’s quite fragile. Dust a generous teaspoon of cocoa powder over the top of the cake, using a sieve.
\n
Just before serving, whip 250ml of double cream with 1 tablespoon of Amaretto until thickened but still soft, then fold in the majority of 4 crumbled Amaretti biscuits before transferring the cream to a serving bowl and sprinkling the remaining Amaretti biscuits on top.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Waitrose's Chocolate, Olive Oil and Marmalade Loaf Cake"],"short_title":[0,"Waitrose's Chocolate Marmalade Loaf Cake"],"slug":[0,"waitroses-chocolate-olive-oil-and-marmalade-loaf-cake"],"summary":[0,"A brilliant yet simple loaf cake made with ground almonds, olive oil, cocoa and marmalade."],"standfirst":[0,"
A simple yet brilliant loaf cake made with ground almonds, olive oil, cocoa and marmalade. The chocolate orange combination is an absolute treat.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"waitrose_chocolate_marmalade_loaf_cake"],"alt_text":[0,"Sliced chocolate, marmalade and olive oil loaf cake topped with chocolate shavings"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,25],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,45],"total_time_hours":[0,1],"total_time_mins":[0,10],"servings_verb":[0,"Serves"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Preheat your oven to 190°C (170°C fan). Generously grease a 900g/2lb loaf tin with olive oil and line the bottom with greaseproof paper. Fill and boil your kettle.
\n
Sieve 50g of cocoa powder into a large bowl then whisk in 140ml of freshly boiled water until fairly smooth (a few lumps are fine). Add 160ml of olive oil and 1 teaspoon of vanilla extract to the cocoa mixture and whisk (I use a handheld electric mixer).
\n
Add 150g of golden caster sugar, the zest from 1 orange and 3 large eggs to the bowl. Whisk for 3 minutes until the mixture is light and combined.
\n
In a smaller bowl, add 75g of self-raising flour, 100g of ground almonds, ½ teaspoon of fine sea salt and ½ teaspoon of baking powder, mixing well. Add the dry ingredients into the wet, folding them in gently until just combined.
\n
Spoon 150g of marmalade into the prepared loaf tin, spreading it out evenly. Pour the batter on top of the marmalade then bake for 45-50 minutes, until a cake tester comes out mostly clean but with a little moisture (the cake needs 45 minutes in my oven).
\n
Once the cake is ready, leave it in its tin for around 15 minutes then turn it out onto a cooling rack, scraping any residual marmalade back onto the cake (it's an upside-down cake where the marmalade sits on top). If decorating with chocolate shavings, wait until the cake is completely cool before adding them on top of the marmalade. Optionally serve with creme fraiche.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Nicola Lamb's 8 Inch Flourless Chocolate Cake"],"short_title":[0,"Nicola Lamb's Flourless Chocolate Cake"],"slug":[0,"nicola-lamb-8-inch-flourless-chocolate-cake"],"summary":[0,"An exceptionally airy chocolate mousse-like cake by Nicola Lamb. It’s demanding but the end result is worth the effort."],"standfirst":[0,"
An exceptionally airy chocolate mousse-like cake by Nicola Lamb. It’s demanding but the end result is worth the effort.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"nicola-lamb-8-inch-flourless-chocolate-cake"],"alt_text":[0,"8 inch flourless chocolate cake"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,20],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,1],"cook_time_mins":[0,0],"total_time_hours":[0,1],"total_time_mins":[0,20],"servings_verb":[0,"Serves"],"serves":[0,8],"serves_text":[0,"8-10"],"method":[0,"\n
Preheat your oven to 120°C. Line the bottom and sides of a tall 8-inch tin with baking paper (mine is loose bottomed). Wrap the outside with foil (I tie string around the tin to secure the foil - see notes). Fill and boil your kettle.
\n
Chocolate butter mixture: Add 170g of dark chocolate and 110g of butter to a large heatproof bowl. Either melt in a microwave on the defrost setting or place the bowl over a pan of boiling water, making sure that the bowl doesn’t touch the water. Once melted, whisk in 2 tablespoons of cold water, ¼ teaspoon of flaky salt and 10g of cocoa powder (if using).
\n
Meringue: Add 180g of egg whites to a large bowl and whisk on high for 30 seconds. Turn the mixer to medium and slowly add 140g of caster sugar over the next 30 seconds. Whisk for 6-8 minutes until you have a dense, glossy meringue. Note from Nicola: “It should be shiny and thick but not too stiff - when the beaters are lifted, it should gently flop onto itself. All our mixers are different, so keep checking - you want the meringue to be flexible and firm!”
\n
Chocolate butter mixture: Stir 35g of egg yolks into the chocolate butter mixture. Whisk in 40g of meringue to loosen the mixture. Gently fold in the remaining meringue until combined.
\n
Transfer the mixture into the prepared cake tin and level the top (Nicola suggests using an offset spatula; I don’t have one so I use the back of a spoon).
\n
Water bath and bake: Pour an inch or so of boiled water into an ovenproof dish. Carefully lower the tin into the dish. Top up with more water if needed - I stop about an inch below the top of the tin. Bake for 45 minutes to 1 hour until the top is dry. The internal temperature should be between 78-84°C. Cracking isn’t an issue as the cake will be flipped over later.
\n
The cake can be removed from the water bath once it’s cool enough to touch. Either transfer the tin to the fridge to cool completely or place it in the freezer for 20 minutes. Once chilled, remove the tin and paper carefully, turn the cake upside down then dust with cocoa powder. For neat slices, cut with a hot, dry knife (pour boiled water over the knife and dry it, then repeat for each slice).
\n\n
\n
The cake is best eaten at room temperature. I store it in the fridge then microwave it for 15-20 seconds before eating (Nicola’s recommendation). To be honest, it’s great straight out of the fridge too.
"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Nigella's Chocolate Tahini Banana Bread"],"short_title":[0,"Nigella's Chocolate Tahini Banana Bread"],"slug":[0,"nigella-chocolate-tahini-banana-bread"],"summary":[0,"A gorgeous chocolate banana bread made with tahini. Keeps for up to 5 days without drying out, thanks to the bananas."],"standfirst":[0,"
A gorgeous chocolate banana bread made with tahini. Keeps for up to 5 days without drying out, thanks to the bananas.
Preheat your oven to 170°C (150°C fan). Line a 450g/1lb loaf tin with greaseproof paper.
\n
In a large bowl, peel and mash 2 ripe bananas (approximately 250g when weighed with the skins on). Mix in 50g of tahini, followed by 60ml of vegetable oil, 1 large egg, 50g of caster sugar, 35g of soft dark brown sugar and 1 teaspoon of vanilla extract (see notes about increasing the banana and reducing the sugar).
\n
In a medium bowl, add 60g of rice flour (or plain flour if gluten is okay), 25g of cocoa powder, ¼ teaspoon of fine sea salt and ½ teaspoon of bicarbonate of soda. Mix well then combine with the banana mixture. Fold in the majority of 100g of dark chocolate chips (I reserve a few for the top).
\n
Transfer the batter into the prepared tin, level the top then scatter over the remaining chocolate chips and 1-2 teaspoons of sesame seeds.
\n
Bake for 45-50 minutes until a skewer comes out mostly clean or a thermometer measures at least 93°C (200°F).
\n
Let the loaf cool in its tin (although I’ve removed it when still warm and it was fine). Remove then (ideally) store it in an airtight tin to be eaten the next day. The loaf will keep for up to 5 days and can also be frozen.
\n"]}]}],[0,{"type":[0,"blog-post"],"title":[0,"M&S: Colin the Caterpillar Brownies"],"short_title":[0,"M&S: Colin Brownies"],"slug":[0,"m-and-s-colin-the-caterpillar-brownies"],"summary":[0,"Colin the Caterpillar brownie mix, made in a 20cm square tin."],"standfirst":[0,"
Colin the Caterpillar brownies, baked in a 20cm square tin and decorated with Colin's Greatest Bits.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"m-and-s-colin-the-caterpillar-brownies"],"alt_text":[0,"Brownies made from M&S's Colin the Caterpillar brownie mix"]}]]],"recipe":[0,null]}]]]}],[0,{"title":[0,"Pasta Collection"],"slug":[0,"pasta"],"summary":[0,"Beloved pasta dishes including my number one dish: Tuna, Cavolo Nero and Tomato Pasta. The two recipes with anchovies have been enjoyed by anchovy haters so don’t be put off."],"content":[0,"
A collection of my favourite pasta recipes. Several make use of cavolo nero - my all-time favourite vegetable. River Cafe’s Tomato and Anchovy Sauce is a game changer - its use extends far beyond pasta.
Alison Roman’s Caramelised Shallot Pasta went viral for good reason. Make a big batch and turn leftovers into a frittata. Jamie’s 30 Minute Puttanesca is gorgeous. Don’t miss the garlic ciabatta, which tastes like it’s been made with a tonne of butter but contains only olive oil.
"],"tags":[1,[[0,"30-min-meals"],[0,"anchovies"],[0,"beef"],[0,"chocolate"],[0,"fish"],[0,"italian"],[0,"jamie-oliver"],[0,"pasta"],[0,"quick"],[0,"river-cafe"],[0,"vegan-adaptable"],[0,"vegetarian"]]],"articles":[1,[[0,{"type":[0,"recipe"],"title":[0,"A Frittata made from Alison Roman's Caramelised Shallot Pasta"],"short_title":[0,"Alison Roman's Caramelised Shallot Pasta"],"slug":[0,"a-frittata-made-from-alison-roman-s-caramelised-shallot-pasta"],"summary":[0,"The internet famous pasta dish (for good reason), which can be optionally be turned into a frittata."],"standfirst":[0,"
The internet famous pasta dish (for good reason) made with caramelised shallots, anchovies and tomato purée. Turning leftovers into a frittata is optional but if you're someone who doesn't like eating the same thing several days in a row, I'd recommend it.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"caramelised_shallot_pasta"],"alt_text":[0,"Alison Roman's Caramelised Shallot Pasta"]}],[0,{"type":[0,"new"],"image_url":[0,"caramelised_shallot_pasta_frittata"],"alt_text":[0,"A frittata made from Alison Roman's Caramelised Shallot Pasta"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,40],"total_time_hours":[0,0],"total_time_mins":[0,50],"servings_verb":[0,"Serves"],"serves":[0,6],"serves_text":[0,null],"method":[0,"
Caramelised Shallot Pasta:
\n\n
Place a medium saucepan over a medium heat. Add 60ml of olive oil and 6 finely sliced banana shallots to the saucepan. Cook for around 15 minutes stirring frequently to prevent the shallots from burning.
\n
Add 4 sliced cloves of garlic to the saucepan (reserve the chopped clove to finish the dish) and cook for another 5-10 minutes, until the shallots have turned golden brown and caramelised.
\n
Add 50g of anchovies and 1 teaspoon of red pepper flakes to the saucepan. Stir until the anchovies have dissolved then add 150g of tomato purée and cook for another 5 minutes.
\n
If you’re using a leafy green (200g), add it to the saucepan and stir until it wilts.
\n
In a large saucepan, cook 500g of pasta according to the instructions on the packet but reduce the time by at least 2 minutes as the pasta needs to be very al dente. Once it’s cooked reserve 2 cups of the pasta water. Drain the pasta, add it back into the saucepan then add the shallot sauce along with 1 cup of the pasta water. Turn the hob underneath the saucepan to low and stir the pasta, adding more pasta water until the sauce is thick and the pasta is fully coated. Taste and season with salt and pepper.
\n
In a small bowl, combine 20g of chopped parsley leaves and stalks with the reserved, chopped clove of garlic. Dish out 2 portions of pasta into warm bowls (I serve around 300g per person) then top with the parsley-garlic mixture and a squeeze of lemon juice. Eat immediately and store the remaining pasta in the fridge to be eaten as leftovers or turned into a frittata.
\n\n
Frittata:
\n\n
Preheat your oven to 180°C (160°C fan).
\n
Line a medium to large roasting tin or baking dish with greaseproof paper (the size depends on how much pasta you have - I usually have about a kilo left over and I use a 20 x 30cm tin). Tip the leftover pasta into the tin.
\n
Add 75g of halved cherry tomatoes or 30g of chopped sun-dried tomatoes in and around the pasta.
\n
Combine 4 beaten eggs with 50g of Parmesan (reserving 30g of Parmesan for later) and a good pinch of black pepper. Whisk well and pour evenly over the pasta.
\n
Scatter over the remaining 30g of Parmesan and 2 tablespoons of panko breadcrumbs then drizzle over a little olive oil. Transfer the tin to the oven and bake for 20-25 minutes, until the eggs have set and the top is lightly golden brown. To be honest, I cook it for 30 minutes because I like it when the pasta on top goes hard and chewy but that kind of texture might not appeal to everyone.
\n
Once cooked, allow the frittata to sit for 5 minutes then cut into portions and eat immediately. Store any leftover frittata in the fridge and eat at room temperature.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Tuna, Cavolo Nero and Tomato Pasta"],"short_title":[0,null],"slug":[0,"tuna-cavolo-nero-and-tomato-pasta"],"summary":[0,"Wholewheat pasta with tuna and kale in a light tomato sauce."],"standfirst":[0,"
Wholewheat pasta with tuna and kale in a light cherry tomato sauce. Probably my most cooked dish. If you're able to use ventresca tuna (it's expensive) it will take this dish to a whole new level.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"tuna_cavolo_nero_pasta"],"alt_text":[0,"Wholewheat pasta with tuna, cavolo nero and tomatoes"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,20],"total_time_hours":[0,0],"total_time_mins":[0,30],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Place a medium saucepan over a medium heat and fill with boiled, salted water. This will be used to blanch the cavolo nero and then to cook the pasta.
\n
Place a large frying pan over a low to medium heat and add all of the olive oil from a 160g tin of tuna along with 4 chopped garlic cloves. Fry until the garlic starts to colour then add 250g of halved cherry tomatoes and 1 teaspoon of red wine vinegar.
\n
While the tomatoes are cooking, blanch 200g of cavolo nero leaves in the saucepan with the boiling water for 1 minute, then remove with a slotted spoon and drain in a colander. Allow to cool for a few minutes then squeeze out as much water as you can (it doesn’t matter if some is left), transfer to a chopping board, roughly chop the leaves and add them to the pan with the tomatoes. Squash the tomatoes a little to release more of their juice into the sauce.
\n
Cook 160g of pasta according to the instructions on the packet, reducing the time by 1-2 minutes so that the pasta is al dente. Once the pasta is cooked scoop out a mug of the pasta water. Drain the pasta and add it to the tomato pan, adding a little of the pasta water to loosen the sauce.
\n
Add the tuna to the pasta, stirring gently so that the tuna doesn’t break up too much, then taste and season with salt and pepper. The tuna doesn't need to be cooked, just warmed up. Add more pasta water if the sauce looks dry then turn off the heat under the saucepan.
\n
Transfer to warm plates, squeeze a little fresh lemon juice over each plate and eat immediately.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Beef Ragù"],"short_title":[0,null],"slug":[0,"beef-ragu"],"summary":[0,"Rich beef ragù with porcini mushrooms, red wine and pork."],"standfirst":[0,"
Beef ragù made with porcini mushrooms, red wine, balsamic vinegar and pork. Great with fresh pasta.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"beef_ragu"],"alt_text":[0,"Beef ragu with tagliatelle, salad and wine"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,45],"total_time_hours":[0,1],"total_time_mins":[0,0],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Place a medium saucepan over a medium to high heat and fill and boil your kettle.
\n
Add 1 diced red onion, 1 diced carrot and 1 stick of diced celery to the saucepan and fry for 5-10 minutes then add 2-3 chopped garlic cloves. Fry until the vegetables start to colour.
\n
While the vegetables are softening in the saucepan, add 10g of dried porcini mushrooms to a small cup or jug and pour in 150ml of boiled water. Give the mushrooms a stir then set to one side.
\n
Snip in 2 rashers of bacon, or around 60g of pancetta and fry until the pork is no longer translucent.
\n
Add 125ml of red wine to the saucepan and allow to bubble for a few minutes then crush in half a beef stock cube.
\n
Add 250g of beef mince to the pan, breaking it up with a wooden spoon, and fry for around 5 minutes until the beef loses its rawness.
\n
At this stage I use scissors to snip the porcini mushrooms into smaller pieces while still in their liquid (leave them whole if you prefer) then scoop them out with a fork and add them to the saucepan. Very slowly and carefully pour the mushroom liquid into the pan, leaving the last bit as it’ll be gritty and you don’t want that in your ragù.
\n
Add 200g of chopped tomatoes to the pan along with ½ teaspoon of dried oregano and 1 teaspoon of balsamic vinegar.
\n
If I'm using chestnut mushrooms, I'll add them now, but bear in mind that they'll release water into the ragù so you'll need to add another ten minutes or so to the cooking time.
\n
Simmer for at least 15 minutes (longer if you've added chestnut mushrooms) until the sauce has thickened and most of the water has evaporated.
\n
Before seasoning with salt and black pepper, taste the ragù. I usually don’t need to add salt because of the beef stock cube.
\n
Cook 500g of fresh pasta or 350g of dried pasta according to the instructions on the packet but reduce the cooking time by a minute or two.
\n
Drain the pasta and add it to the ragù. Cook for a minute to allow the pasta to absorb any remaining liquid then divide between four plates, tear over the basil leaves and top with grated Parmesan cheese.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"River Cafe's Tomato and Anchovy Sauce"],"short_title":[0,null],"slug":[0,"tomato-and-anchovy-sauce"],"summary":[0,"One of the best tomato sauces ever. I can't stop cooking it."],"standfirst":[0,"
One of the best tomato sauces ever from The River Cafe cookbook. I can't stop cooking it.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"river_cafe_anchovy_tomato_pasta_sauce"],"alt_text":[0,"River Cafe's tomato and anchovy sauce with pasta"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,30],"total_time_hours":[0,0],"total_time_mins":[0,45],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Place a saucepan over a medium heat and add 1 tablespoon of olive oil.
\n
If using salted anchovies rinse them to remove the salt.
\n
Gently fry 1 large clove of garlic for a minute then add 1 tablespoon of chopped rosemary and 4-6 anchovies. The anchovies will quickly break up and melt.
\n
After the garlic, rosemary and anchovies start to look like a paste, add 1 tin of tomatoes to the saucepan and once the sauce starts to bubble turn the heat down. Simmer for around 30 - 40 minutes to allow the sauce to reduce and thicken.
\n
Around 10 minutes before the sauce is ready, fill a medium saucepan with salted boiling water and blanch 200g of tenderstem broccoli for 2 minutes. Remove the broccoli from the saucepan with a slotted spoon and drain in a colander.
\n
Cook 200g of dried pasta in the water used to blanch the broccoli.
\n
Once the sauce is ready turn the heat off and add the 50ml of double cream and 40g of grated cheese (if using). Add the pasta and broccoli to the sauce and stir well to coat. Serve straightaway.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Black Kale Pesto"],"short_title":[0,null],"slug":[0,"black-kale-pesto"],"summary":[0,"A deep green pesto made with cavolo nero instead of basil."],"standfirst":[0,"
A pesto made with black kale that can be customised in different ways. Great with white or wholewheat pasta and tomatoes on the side.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"black_kale_pesto"],"alt_text":[0,"Cavolo nero pesto with spaghetti and slow roasted tomatoes"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,10],"total_time_hours":[0,0],"total_time_mins":[0,25],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Place a large saucepan over a medium heat and fill with water from a recently boiled kettle. Add a generous amount of salt.
\n
Add 150g of chopped black kale (cavolo nero) to the saucepan and blanch for 2 minutes then remove using a slotted spoon and drain in a colander. Squeeze out as much water from the kale as you can.
\n
Add 40g of nuts to a food processor and blitz until coarse then add 1 garlic clove, 60ml of extra virgin olive oil, the juice from a lemon and the blanched kale. Process until the ingredients start to resemble pesto then add 75g of grated hard cheese and process one more time. Taste the pesto then season with salt and pepper.
\n
Cook your chosen pasta (I used 500g of fresh spaghetti) in the water used to blanch the kale then, before you drain it, use a small cup or jug to reserve some of the pasta water.
\n
Combine the cooked pasta and tomatoes (if using) with the pesto, adding some of the reserved water to loosen the pasta if needed. Transfer to bowls, squeeze over a little lemon juice, a drizzle of extra virgin olive oil and serve immediately.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Jamie Oliver's 30 Minute Meals: Spaghetti Alla Puttanesca"],"short_title":[0,"Jamie Oliver's Spaghetti Alla Puttanesca"],"slug":[0,"jamie-oliver-30-minute-meals-spaghetti-alla-puttanesca"],"summary":[0,"A tasty pasta dish made mostly from store cupboard ingredients. Great if you haven't been shopping in a while."],"standfirst":[0,"
Pasta with tuna, tomatoes, anchovies and capers. The garlic bread is fantastic - I'm always amazed that it contains no butter.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"j_o_puttanesca"],"alt_text":[0,"Spaghetti all puttanesca, garlic bread & ganache"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,10],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Preheat the oven to 200°C (180°C fan) and fill and boil the kettle. Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt.
\n
Garlic ciabatta: Slice 1 ciabatta loaf three quarters deep, making cuts at 2cm intervals, and then finely chop a small handful of fresh parsley. Scrunch up a large piece of greaseproof paper and dampen it under a tap. Open it up on a flat surface, oil it and place the bread on top. Sprinkle the parsley over the top with a pinch of salt and pepper and then pour over a generous drizzle of olive oil. Crush 2-4 garlic cloves on top and then smear the mixture over the bread, making sure it gets inside all of the incisions. Finally, wrap the bread up in the greaseproof paper and put it into the oven to cook for around 20 minutes.
\n
Chocolate ganache: Place a large heatproof bowl on top of the saucepan with the boiling water (making sure that the water doesn't touch the bowl). Break up 200g of dark chocolate and place it in the bowl, along with a knob of butter, 300ml of single cream, a pinch of salt and the grated zest from 1 clementine. Give everything a good stir and leave it to melt.
\n
Spaghetti: Put 500g of spaghetti into the saucepan and cook it according to the instructions on the packet. Pour the oil from a tin of tuna into the frying pan and then crush 2 cloves of garlic, adding it to the frying pan along with 1 tablespoons of capers, the anchovies from a 50g tin and their oil (don't be alarmed if it looks like there is a lot of oil).
\n
Chop 1-2 red chillis (seeds optional) and stalks from the parsley then add them to the frying pan. Chop the parsley leaves and put them to one side. Once the garlic starts to get a little colour, add the tuna, breaking it up a little, then add a handful of pitted black olives, 2 tins of tomatoes (800g), a pinch of cinnamon and some black pepper.
\n
Chocolate ganache: The chocolate should have melted by now so remove it from the heat and give it a good stir. Decant the mixture into small pots or espresso cups, then halve the remaining clementines and put them on a board along with the biscuits and ganache. Take them to the dinner table then check on the bread.
\n
Spaghetti: Once the pasta has cooked, drain it and reserve some of the water. Add the pasta to the frying pan, then squeeze over the juice from 1 lemon and add most of the parsley, mixing well. If the sauce feels very thick add some of the reserved spaghetti water to loosen it up. Pour the spaghetti into a large bowl and finish with the remaining parsley.
\n
Garlic ciabatta: Remove the bread from the oven and then take it to the table along with the spaghetti. Enjoy with a bottle of red wine.
\n"]}]}]]]}],[0,{"title":[0,"Breakfast Collection"],"slug":[0,"breakfast"],"summary":[0,"Favourite weekend breakfasts featuring lots of eggs, and of course, Dishoom’s Bacon Naan."],"content":[0,"
My favourite meal of the day (well, at the weekend). Dishoom’s famous Bacon Naan is easy if you buy ready-made naans. Kati Rolls are endlessly versatile but can be made with just a paratha and an egg.
The crispy rolled up tortillas in Nigella’s Mexican Scrambled Eggs are a delight. Eggy crumpets can be taken in a sweet or savoury direction. Finally, don’t miss Croissant with Serrano Ham and Cheddar and Spring Onion Scrambled Eggs; an incredibly decadent breakfast featuring frozen croissants (one of my best discoveries ever).
"],"tags":[1,[[0,"anna-jones"],[0,"cheese"],[0,"dishoom"],[0,"eggs"],[0,"fibre"],[0,"fish"],[0,"fruit"],[0,"indian"],[0,"jamie-oliver"],[0,"lunch"],[0,"nigella"],[0,"quick"],[0,"vegan-adaptable"],[0,"vegetarian"],[0,"yoghurt"]]],"articles":[1,[[0,{"type":[0,"recipe"],"title":[0,"Nigella's Mexican Scrambled Eggs"],"short_title":[0,null],"slug":[0,"nigella-mexican-scrambled-eggs"],"summary":[0,"A lovely, unusual and satisfying breakfast which takes no more than 15 minutes to cook."],"standfirst":[0,"
An unusual and speedy scrambled egg recipe. I love the combination of crispy, rolled up tortillas alongside tomatoes, spring onions and eggs.
Place a medium sized frying pan over a medium heat and pour in 1 tablespoon of olive oil.
\n
Stack 2 tortillas on top of each other and roll into a sausage shape. Using scissors, snip ½cm slices into the frying pan and turn occasionally until they colour, then remove from the pan and place to one side. If the pan looks dry add a little more olive oil.
\n
Add ½ a sliced red onion and 2-3 sliced spring onions (reserving a little to garnish) to the frying pan and fry for a few minutes. Add 2 handfuls of halved and deseeded cherry tomatoes to the pan along with a pinch of smoked paprika (or ¼ teaspoon of chipotle paste).
\n
Once the onions and tomatoes have softened, add the cooked tortillas back into the pan. Pour in 4 beaten eggs and stir gently for a few minutes depending on how you like your eggs scrambled.
\n
Season to taste then turn out onto warmed plates and garnish with sliced green spring onions and sliced or cubed avocado if using.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Anna Jones's Breakfast Bircher"],"short_title":[0,null],"slug":[0,"anna-jones-breakfast-bircher"],"summary":[0,"A quick breakfast that takes a few minutes to prepare the night before. Just add fruit in the morning."],"standfirst":[0,"
Quick and delicious overnight oats that taste almost like dessert. Just add fruit in the morning.
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"chia_mango_raspberry"],"alt_text":[0,"Raspberry and mango chia pots"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,30],"cook_time_hours":[0,0],"cook_time_mins":[0,0],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Add 100g of oats, 2 tablespoons of chia seeds, 100g of yoghurt, 250ml of milk, 1 tablespoon of honey (or maple syrup) and a dash of vanilla extract into a small jar (I use a Korken storage jar from Ikea). Squeeze in a little lemon juice (around a teaspoon) and stir well.
\n
Leave in the fridge for at least 30 minutes or overnight if eating for breakfast the next day.
\n
When you’re ready to eat, remove from the fridge and give the pudding a stir and a taste. Add a little more milk if it’s very thick and more lemon juice if needed.
\n
Defrost any frozen fruit if using (I do this in a small saucepan) or prepare your fresh fruit.
\n
Spoon the chia pudding into two bowls or glasses alternating with layers of whichever fruit you're using.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Dishoom's Bacon Naan Roll"],"short_title":[0,null],"slug":[0,"dishoom-bacon-naan-roll"],"summary":[0,"Dishoom's famous bacon naan roll. The best breakfast I've ever eaten."],"standfirst":[0,"
Dishoom's famous bacon naan roll. Streaky bacon, cream cheese, tomato-chilli jam and coriander wrapped up in naan bread. The best breakfast I've ever eaten.
Tomato-chilli jam (makes around 800g but can easily be halved): Process 800g of tinned tomatoes in a blender (I used a stick blender) then add 60g of fresh, chopped ginger, 15g of chopped garlic, 8g of chopped green chillies and 125ml of rice vinegar. Process until combined then pour into a saucepan along with 300g of granulated sugar.
\n
Put the saucepan over a medium heat then once the tomatoes start to simmer, turn the heat down low and cook for around 30 minutes until the tomatoes have reduced. Turn off the heat then pour the jam into a sterilised jar and fasten the lid.
\n
Naan (makes 10): Sift 560g of maida flour and 10g of fine sea salt into a large bowl and make a well in the middle.
\n
Add 5g of baking powder, 8g of caster sugar, 150ml of milk, 135ml of water and 1 large egg into a large jug and whisk until combined. Pour into the flour well then slowly draw the flour inwards with a round-bladed knife. Dust your hands with flour then knead for around 5 minutes until you have a soft, smooth dough. Set to one side for 10 minutes.
\n
Pour 1 tablespoon of vegetable oil over the dough and knead vigorously for 30 seconds, incorporating all of the oil into the dough. Shape the dough into a ball and place in a clean bowl. Cover with a damp tea towel and leave to rest for 2 hours.
\n
After the dough has finished resting, take a 70g piece of dough, roll it into a ball and place on an oiled baking sheet. Repeat until all the dough has been used up then cover the balls with cling film and rest for another 30 minutes.
\n
Lightly oil a clean work surface then take a dough ball and flatten it into a round. Use a rolling pin to make a 2mm thick oval, and use more oil rather than flour to prevent the dough from sticking. Rest the naan for 1 minute. Repeat for the other dough balls.
\n
Bacon: Grill or fry 4 rashers of bacon until crispy and fry an egg, if using. Keep somewhere warm.
\n
Naan: Turn your grill onto its highest setting. You’ll need to position the grill rack so that your ovenproof frying pan is close to the heat source but not so close that the dough will touch it as it puffs up. Place a clean tea towel nearby and heat your frying pan on the highest heat you have until it’s as hot as it can be.
\n
Place the naan into the hot frying pan, count to 20, then place the pan under the grill. The naan will puff up and colour in places after 30 seconds or so. You want it to colour a bit but not turn crispy. When the naan is ready, remove it from the pan and wrap in the clean tea towel to soften from its own steam. Keep somewhere warm.
\n
If you’re cooking more than 1 naan, place your pan back on the hob to reheat it for the next naan and cook as before (steps 9-10).
\n
Assemble: Spread 1-2 teaspoons of cream cheese over the warm naan, top with 8 coriander leaves and place the bacon on top. Add the egg and sprinkle over a pinch of chopped green chilli, if using. Spoon over a little tomato-chilli jam then fold the naan in half, cut it down the middle and eat straight away, with extra jam on the side for dipping.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Egg Kati Roll"],"short_title":[0,null],"slug":[0,"egg-kati-roll"],"summary":[0,"A spinach and tomato omelette wrapped in a fresh, warm paratha with optional paneer and avocado."],"standfirst":[0,"
A spinach and tomato omelette wrapped in a fresh, warm paratha. Add paneer and avocado if you have them but if all you have is a single egg and some ketchup, the paratha will still taste delicious.
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"kati_egg_roll"],"alt_text":[0,"Kati egg roll with paneer and avocado"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,10],"total_time_hours":[0,0],"total_time_mins":[0,20],"servings_verb":[0,"Serves"],"serves":[0,1],"serves_text":[0,null],"method":[0,"\n
Place a small frying pan over a medium heat (I use a 22cm frying pan) and dry fry 1 paratha until golden brown on both sides. Turn out onto a plate and keep somewhere warm.
\n
If using paneer, add 1 teaspoon of oil and 40g of cubed paneer to the frying pan used in step 1 and fry until golden brown. Remove from the pan and place to one side.
\n
Add 1 teaspoon of oil to the same frying pan and fry ½ a diced shallot (or 1 sliced spring onion) for a minute or so before adding 2-3 chopped cherry tomatoes. Fry for 1-2 minutes until the vegetables have softened then add a handful of spinach. As soon as it's wilted add 1 beaten egg. Swirl the egg around the pan to make a round, thin omelette.
\n
Once the omelette has cooked through, slide it onto the warm paratha, top with the cubed paneer or ½ a cubed avocado if using, scatter over the coriander leaves and roll into a log. Serve with ketchup or chilli sauce and eat immediately.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Eggy Crumpets and Blueberry Syrup"],"short_title":[0,null],"slug":[0,"eggy-crumpets-and-blueberry-syrup"],"summary":[0,"A treat for the weekend. These French toast-like crumpets can be eaten sweet or savoury."],"standfirst":[0,"
A treat for the weekend. These French toast-inspired crumpets can be eaten with a sweet or savoury topping.
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"blueberry_crumpets"],"alt_text":[0,"Eggy crumpets with blueberry maple syrup and flaked almonds"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,5],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,5],"total_time_hours":[0,0],"total_time_mins":[0,10],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Toast 4 crumpets until they start to brown. Remove from the toaster and set to one side.
\n
Combine a handful of blueberries and 100ml of maple syrup in a small saucepan and heat gently until the blueberries start to break down. Remove the pan from the heat and set to one side.
\n
Heat a knob of butter in a large frying pan.
\n
Beat 2 eggs in a bowl then submerge the crumpets in the egg making sure that they're completely coated. Transfer the crumpets to the frying pan, holey side up. Pour any remaining egg into the crumpet holes.
\n
Fry the crumpets for a few minutes on both sides until golden brown then remove from the pan and top with the blueberry maple syrup and some toasted, flaked almonds (optional). Be careful as the syrup will be hot.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Croissant with Ham and Scrambled Eggs"],"short_title":[0,null],"slug":[0,"croissant-with-ham-and-scrambled-eggs"],"summary":[0,"A decadent breakfast croissant filled with serrano ham and Cheddar and spring onion scrambled eggs."],"standfirst":[0,"
Okay, it’s actually Croissant with Serrano Ham and Cheddar and Spring Onion Scrambled Eggs but that’s too long a title. Fresh croissants work well but frozen are my favourite (see notes).
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"croissant_ham_scrambled_egg"],"alt_text":[0,"Croissant with serrano ham and Cheddar and spring onion scrambled eggs"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,5],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,25],"total_time_hours":[0,0],"total_time_mins":[0,30],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
If using frozen croissants, preheat your oven to 180°C (160°C fan).
\n
Put the croissants on a foil lined baking tray and bake for 22-23 minutes (I check the croissants after 20 minutes and rotate them so that they cook evenly).
\n
While the croissants are baking, finely slice 1 spring onion and grate 25g of Cheddar cheese. Crack 3 eggs into a jug or bowl and whisk them lightly.
\n
When the croissants are about halfway through their baking time, place a small frying pan over a low heat and add a knob of butter. Add the sliced spring onion and fry for 2-3 minutes then pour in the beaten eggs. For creamy eggs, cook for around 6-8 minutes on the lowest heat possible, constantly stirring. Once the eggs are around 80% cooked, turn off the heat, stir in the grated Cheddar cheese and add a little black pepper.
\n
Once the croissants have risen and are golden brown, remove them from the oven and let them stand for a few minutes. Slice in half, place onto warm plates and divide the scrambled eggs between the croissants. Top with torn slices of serrano ham and chopped parsley (optional). Serve immediately with good coffee.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"English Muffins with Smoked Salmon and Scrambled Eggs"],"short_title":[0,"Smoked Salmon and Scrambled Egg Muffins"],"slug":[0,"english-muffins-with-smoked-salmon-and-scrambled-eggs"],"summary":[0,"Slow cooked spring onion and scrambled eggs, topped with smoked salmon."],"standfirst":[0,"
Slow cooked spring onion and scrambled eggs, topped with smoked salmon. Serve with English muffins or whichever bread you like.
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"english-muffins-with-smoked-salmon-and-scrambled-eggs"],"alt_text":[0,"Scrambled eggs with spring onion, topped with smoked salmon."]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,10],"total_time_hours":[0,0],"total_time_mins":[0,20],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Place a small frying pan over a low heat and add 1 teaspoon of olive or rapeseed oil.
\n
Slice 2-3 spring onions and add to the pan. Fry for 2-3 minutes.
\n
Season 3 beaten eggs with black pepper then pour into the frying pan. For soft set eggs, cook for around 6-8 minutes on the lowest heat possible, constantly stirring.
\n
While the eggs cook, toast and butter 2 English muffins (or swap the butter for 2 tablespoons of cream cheese if you have any).
\n
Once the eggs are done, turn off the heat and divide them between the muffins. Top with 75-100g of smoked salmon and finish with chopped parsley, if using.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Spinach and Shallot Scrambled Eggs"],"short_title":[0,"Spinach and Shallot Scrambled Eggs"],"slug":[0,"spinach-and-shallot-scrambled-eggs"],"summary":[0,"I know these eggs are similar to Cheese and Spring Onion Scrambled Eggs but I love them so much they're getting their own recipe."],"standfirst":[0,"
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"spinach-and-shallot-scrambled-eggs"],"alt_text":[0,"Scrambled eggs made with shallots, spinach and Pecorino Romano."]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,20],"total_time_hours":[0,0],"total_time_mins":[0,30],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Place a small to medium frying pan over a medium heat. Add 1 tablespoon of olive oil.
\n
Slice 3 large banana shallots and add to the pan. Fry for 5 minutes, stirring often. Add 80g of spinach (I do this in batches) and stir until the leaves have wilted and any water has evaporated (about 5 minutes).
\n
Season 4 beaten eggs with salt and black pepper. Pour into the frying pan along with 15g of grated Pecorino Romano. For soft and creamy eggs, cook for around 8-10 minutes on the lowest heat possible, constantly stirring.
\n
While the eggs are cooking, toast and butter 2 slices of bread.
\n
Once the eggs are done to your liking, turn off the heat. Taste and adjust the seasoning if needed then divide the eggs between the toast. Finish with chopped fresh parsley (if using). Serve immediately.
\n"]}]}],[0,{"type":[0,"blog-post"],"title":[0,"Pimp my Bran Flakes"],"short_title":[0,"Pimp my Bran Flakes"],"slug":[0,"pimp-my-bran-flakes"],"summary":[0,"This is my new favourite breakfast and it’s weekday friendly."],"standfirst":[0,"
This is my new favourite breakfast and it’s weekday friendly. Pea protein is a recent discovery and it works really well with cereal. Feel free to leave it out if you'd prefer; there's still protein in the yoghurt, chopped nuts and peanut butter.
"],"category_slug":[0,"breakfast"],"category_title":[0,"Breakfast"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"bran_flakes_yoghurt_nuts_fruit_protein"],"alt_text":[0,"Brank Flakes with yoghurt, nuts, fruit and protein powder"]}]]],"recipe":[0,null]}]]]}],[0,{"title":[0,"Vegan Collection"],"slug":[0,"vegan"],"summary":[0,"Favourite, tried and tested vegan recipes including a brilliant dhal and an Italian bread salad inspired by three different recipes."],"content":[0,"
A collection of truly great vegan recipes. Anna Jones’s Ribollita is my all-time favourite. The stock needs to be made from scratch but it’s absolutely worthwhile and really easy. Anna’s Sweet Potato Dhal is one of the best I’ve tasted. Made with coconut milk and cinnamon; I always double the recipe.
Nigella’s Cuban Black Beans are delicious and versatile. Great with rice and yoghurt or as a first-rate quesadilla or taco filling. Panzanella makes use of ripe tomatoes and stale bread; it doesn’t sound special but it really, really is.
"],"tags":[1,[[0,"anna-jones"],[0,"bananas"],[0,"cake"],[0,"chocolate"],[0,"daal"],[0,"indian"],[0,"italian"],[0,"lunch"],[0,"meera-sodha"],[0,"mexican"],[0,"nigella"],[0,"protein"],[0,"quick"],[0,"river-cafe"],[0,"salad"],[0,"slow-cooker-compatible"],[0,"tofu"],[0,"vegan"],[0,"vegetarian"]]],"articles":[1,[[0,{"type":[0,"recipe"],"title":[0,"Bon Appétit's Sesame Tofu with Broccoli"],"short_title":[0,null],"slug":[0,"bon-appetit-sesame-tofu-with-broccoli"],"summary":[0,"A new favourite. The sesame sauce is divine."],"standfirst":[0,"
A new favourite and a wonderful way to use tahini. The sesame sauce-soaked broccoli is divine. Toasted cashews are my addition to the dish and I can't recommend them enough.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"bon_appetit_sesame_tofu"],"alt_text":[0,"Bon Appétit's Sesame Tofu with Broccoli served with brown rice"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,30],"total_time_hours":[0,1],"total_time_mins":[0,0],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Sauce: In a small bowl, mix 2 tablespoons of dark brown sugar, 2 tablespoons of dark soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of tahini, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil and ½ teaspoon of cornflour. Stir in 1 clove of finely chopped garlic and a 1 inch chunk of finely chopped ginger then set to one side.
\n
Tofu: Drain a 450g block of tofu and pat it dry with kitchen paper. Cut into 2cm cubes and add to a medium sized bowl.
\n
Vegetables: Cut a large head of broccoli into florets and cut away the tough outer layer of the stem. Slice the stem into 1cm pieces then steam the florets and stems for 3 minutes (I use a microwave steamer).
\n
Slice 1 bell pepper into 3cm chunks. I griddle the pepper to char it but you don’t have to do this. Finely slice 1 spring onion and set to one side.
\n
Tofu: In a small bowl, combine 3 tablespoons of cornflour, ¼ teaspoon of salt and some black pepper then scatter 1 tablespoon of the cornflour mixture over the tofu tossing well. Repeat until all of the cornflour has been used up and the tofu is evenly coated.
\n
Stir fry: Place your wok over a medium heat (don’t add any oil yet) and add a small handful of cashews. Toast for a few minutes until golden then remove from the wok. Add 1 tablespoon of sesame seeds to the wok and toast until the seeds colour then remove from the wok (a silicone spatula is useful to remove every last seed).
\n
Add 2 tablespoons of vegetable oil to the wok and once the oil has heated up, add the tofu to the wok in one layer. Fry for around 3 minutes without moving the tofu then turn the tofu roughly every 3 minutes until most of the sides are golden and crispy. This takes around 12 minutes in total. Remove the tofu from the wok.
\n
Add the broccoli and pepper to the wok and stir fry until cooked through then whisk the sauce (which has probably separated) then pour into the wok along with the tofu and some black pepper. Stir fry for 1 minute until the sauce has heated through then turn off the heat underneath the wok, transfer the contents to a bowl and top with the sliced spring onion, toasted cashews and sesame seeds.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Anna Jones’s Ribollita"],"short_title":[0,null],"slug":[0,"anna-jones-ribollita"],"summary":[0,"My all-time favourite Italian dish which is also vegan."],"standfirst":[0,"
My all-time favourite Italian dish, which is also vegan. This isn't a quick recipe but it's absolutely worth the time and effort.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"ribollita_2"],"alt_text":[0,"Two bowls of ribollita"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,1],"cook_time_mins":[0,30],"total_time_hours":[0,2],"total_time_mins":[0,0],"servings_verb":[0,"Serves"],"serves":[0,6],"serves_text":[0,"6-8"],"method":[0,"\n
Stock: Divide 2 sliced carrots, 1 sliced red onion, 1 sliced leek, 2 sliced sticks of celery, 2 bay leaves, a small bunch of fresh thyme, 1 teaspoon sea salt and 6 black peppercorns between 2 jars (I use 2 1.8 litre Ikea Korken jars) and add 1 litre of freshly boiled water to each jar making sure that there’s a bit of space at the top. Either sieve and use straight away (for a lighter stock) or allow to cool then transfer to the fridge for up to 12 hours. Once sieved, the stock will keep in the fridge for up to a week.
\n
Ribollita: Place a large saucepan over a medium heat (I use a 6 litre pan) and pour in a little olive oil.
\n
Fry 3 chopped onions, 2 diced carrots, 6 chopped sticks of celery and 5 chopped cloves of garlic for around 30 minutes until they’ve softened and slightly coloured.
\n
Add most of a small bunch of chopped parsley and fry for a few minutes then add 1 chopped potato and 1 tin of plum tomatoes to the pan. Break up the tomatoes with a wooden spoon and fry for 15 minutes, stirring occasionally. After 15 minutes the tomato juice will have mostly been absorbed and the vegetables will look quite dry.
\n
Add 1 tin of cannellini beans to the pan (including the water the beans came in), 2 litres of vegetable stock and 400g chopped cavolo nero or kale. Simmer for around 30 minutes.
\n
Turn off the heat and lay the cubes of bread (about 180g) on top of the soup. Drizzle the bread generously with extra virgin olive oil (at least 3 tablespoons) and leave the soup to sit for 10 minutes.
\n
Stir to combine the ingredients. The soup will have thickened quite a bit. Season well then transfer to bowls, topping with the reserved parsley and another drizzle of extra virgin olive oil.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Anna Jones's Sweet Potato Dhal"],"short_title":[0,null],"slug":[0,"anna-jones-sweet-potato-dhal"],"summary":[0,"The dhal I cook the most, made with coconut milk and topped with roasted sweet potato."],"standfirst":[0,"
The dhal I cook the most, made with coconut milk and topped with roasted sweet potato. I've doubled the recipe and added more spinach (see the intro for details).
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"anna_jones_coconut_dhal"],"alt_text":[0,"Two bowls of sweet potato topped dhal"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,30],"total_time_hours":[0,1],"total_time_mins":[0,0],"servings_verb":[0,"Serves"],"serves":[0,6],"serves_text":[0,"6-8"],"method":[0,"\n
Preheat your oven to 200°C (180°C fan). Place a large saucepan over a medium heat and add 1 tablespoon of olive or rapeseed oil.
\n
Sweet potato: Put the sweet potato cubes (from 2 medium sweet potatoes) onto a large roasting tray and drizzle over some oil. Sprinkle over 1 teaspoon of cumin seeds, ½ teaspoon of fennel seeds and some salt and pepper. Roast for around 25 minutes until the sweet potato has started to colour around the edges.
\n
Dhal: Add 2 diced red onions to the large saucepan and fry for 5 minutes then add 4 chopped garlic cloves, 3 tablespoons of chopped ginger and 2 chopped green chillis. Fry for 10 minutes or so.
\n
Bash 2 teaspoons of cumin seeds and 2 teaspoons of coriander seeds in a pestle and mortar then add to the saucepan along with 1½ teaspoons of turmeric and 1 teaspoon of cinnamon. Fry for a minute, stirring well to make sure that the spices don’t burn.
\n
Add 400g red lentils, 400ml coconut milk and 1 litre of vegetable stock to the saucepan and stir well. Once the dhal starts to bubble, turn the heat down and simmer for around 25 minutes or until the lentils have softened. Add a little water from a boiled kettle if the consistency of the dhal gets too thick.
\n
Add 250g of fresh spinach, a large handful of chopped coriander (reserving a few leaves to garnish at the end) and the juice from 1-2 lemons. Taste the dhal and adjust the seasoning if needed then remove the saucepan from the heat. Pour the dhal into bowls and top with the roasted sweet potato cubes, remaining coriander leaves and coconut chutney (if using, recipe below).
\n\n
Coconut chutney (optional)
\n\n
Add 50g of unsweetened desiccated coconut to a bowl.
\n
Add 1 teaspoon of oil to a small pan and fry 1 teaspoon of mustard seeds and 10 curry leaves until they crackle then pour over the coconut.
\n
Add salt, pepper, 20g of grated ginger and 1 chopped red chilli to the bowl, stir then spoon over the finished dhal.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Panzanella"],"short_title":[0,null],"slug":[0,"panzanella"],"summary":[0,"A Tuscan salad, full of flavour, inspired by three different recipes."],"standfirst":[0,"
A Tuscan salad, full of flavour, inspired by three different recipes. This is a vegan side dish that always attracts compliments and requests for the recipe.
"],"category_slug":[0,"side-dish"],"category_title":[0,"Side dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"panzanella"],"alt_text":[0,"Bowl of panzanella"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,45],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,15],"total_time_hours":[0,1],"total_time_mins":[0,0],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Turn your grill on and set it to a high heat.
\n
Pour 60ml of red wine vinegar into a large bowl that will comfortably contain all of the ingredients and add 1 sliced red onion and ½ a clove of crushed garlic. Leave to steep for at least 15 minutes or longer if you can.
\n
Place 2 whole bell peppers under the grill and turn occasionally until the skins have blackened all over. Remove from the grill and leave to cool.
\n
Deseed 500g of tomatoes into a sieve placed over a bowl to catch the tomato juice. Discard the seeds and add the tomato juice to the bowl with the vinegar. Give the onions and garlic a good stir then remove around 2 tablespoons of the vinegar into a small jug or cup, reserving it for later.
\n
Chop the tomatoes into small-ish chunks, then add them to the vinegar bowl along with 100ml of olive oil, 250g of torn, stale ciabatta and most of a large handful of basil, reserving some leaves for later.
\n
The peppers should have mostly cooled by now. Remove the stalks and seeds then peel off the blackened skins. Chop the flesh into small chunks and add to the bowl.
\n
Season with salt and pepper. Give everything a good mix, using your hands to scrunch everything together. Taste the panzanella and add the reserved vinegar from earlier if needed.
\n
The panzanella can now be left in the fridge with the remaining basil on top, or you can eat it straightaway, mixing the remaining basil straight in.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Nigella's Cuban Black Beans"],"short_title":[0,null],"slug":[0,"nigella-cuban-black-beans"],"summary":[0,"Nigella's versatile and delicious Cuban Black Beans."],"standfirst":[0,"
Nigella's versatile and delicious Cuban Black Beans. Don't miss the roasted garlic yoghurt recipe in the notes section.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"nigella_cuban_black_beans"],"alt_text":[0,"Nigella's Cuban Black Beans, garlic yoghurt and quesadillas"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,30],"cook_time_hours":[0,2],"cook_time_mins":[0,0],"total_time_hours":[0,2],"total_time_mins":[0,40],"servings_verb":[0,"Serves"],"serves":[0,6],"serves_text":[0,null],"method":[0,"
Slow cooker
\n\n
Fill a medium saucepan with boiling water and add 500g of dried black beans. Rapidly boil for 30 minutes then drain.
\n
Brown 2 chopped onions in a pan for around 5-10 minutes then add to a slow cooker along with 6 chopped cloves of garlic, 2 diced peppers, the boiled black beans, 1 chopped red chilli, 2 tablespoons of cumin seeds, 1 tablespoon of chipotle paste, a pinch of black pepper, 2 fresh bay leaves and 1 litre of water.
\n
Cook for 6-8 hours until the beans are soft then add salt to taste.
\n
Leave to stand for half an hour or, if you can, allow to cool then reheat to eat.
\n\n
Oven
\n\n
Preheat your oven to 150°C (130°C fan).
\n
Brown 2 chopped onions and 6 chopped cloves of garlic for around 5-10 minutes in a lidded saucepan that will fit into your oven. Add 2 diced peppers, 500g dried black beans, 1 chopped red chilli, 2 tablespoons of cumin seeds, 1 tablespoon of chipotle paste, a pinch of black pepper and 2 fresh bay leaves to the pan. Add enough water to cover the ingredients by 3cm then clamp the lid on the pan and place in the oven for 2 hours.
\n
If you can, check on the beans half way through, giving them a stir and adding more water if the level has fallen below the beans, but you can just leave them to cook and they should be fine.
\n
When the beans are cooked, salt to taste then leave to stand for half an hour or, if you can, allow to cool then reheat to eat.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Meera Sodha's Chana Masala"],"short_title":[0,null],"slug":[0,"meera-sodha-chana-masala"],"summary":[0,"A popular Indian dish of comforting chickpeas in a warm and spicy tomato sauce."],"standfirst":[0,"
A popular Indian dish of comforting chickpeas in a warm and spicy tomato sauce. By all means use tinned chickpeas but soaking, salting and cooking dried chickpeas is better, especially if you have a pressure cooker (see intro and notes).
"],"category_slug":[0,"side-dish"],"category_title":[0,"Side dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"meera_sodha_chana_masala"],"alt_text":[0,"Chickpeas in a warm and spicy tomato sauce"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,6],"stand_time_mins":[0,0],"cook_time_hours":[0,2],"cook_time_mins":[0,15],"total_time_hours":[0,8],"total_time_mins":[0,30],"servings_verb":[0,"Serves"],"serves":[0,8],"serves_text":[0,null],"method":[0,"\n
Chickpeas: Add 400g of dried chickpeas and 1 tablespoon of salt to a large bowl or saucepan (I use a 6 litre saucepan). Fill to the top with water and leave to soak for at least 6 hours (24 if possible).
\n
Drain the chickpeas, cover them with plenty of cold water, add 1 tablespoon of salt then boil for 1-2 hours, occasionally skimming off any scum that forms on top of the water. Cook until the chickpeas are very soft.
\n
Chana masala: While the chickpeas are cooking, add 3-4 tablespoons of oil to a saucepan and fry 3 diced onions for around 10 minutes.
\n
Add a 6cm chunk of peeled and chopped ginger, 4 chopped cloves of garlic and 2 chopped green chillies to the saucepan. Cook for a few minutes until the garlic starts to colour.
\n
Add 2 tins of plum tomatoes to the saucepan, breaking them up with a wooden spoon, then add 2 tablespoons of tomato purée and cook for around 10 minutes until the tomatoes thicken.
\n
Add 1½ teaspoons of fine salt, 2 teaspoons of garam masala, 1½ teaspoons of ground cumin, 1 teaspoon of chilli powder and ½ teaspoon of ground turmeric to the saucepan and stir. After a few minutes add the cooked chickpeas and around 150ml of water to loosen the sauce a little.
\n
Cook for another 5 minutes or longer if you can spare the time, then taste and adjust the seasoning if needed. Transfer to a bowl and serve with yoghurt, rice, naan or chapatis.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"70% Chocolate Pots"],"short_title":[0,"70% Chocolate Pots"],"slug":[0,"70-percent-chocolate-pots"],"summary":[0,"Mini chocolate pots inspired by Pots and Co’s 70% chocolate ganache. All the ingredients are vegan but traditional double cream can be used too."],"standfirst":[0,"
Mini chocolate pots inspired by Pots and Co’s 70% chocolate ganache. All the ingredients are vegan (made possible by Oatly’s incredible whippable cream) but traditional double cream can be used too.
Add 50g of 70% dark chocolate and 100ml of Oatly's whippable creamy oat to a medium-sized bowl. Melt using the defrost setting on your microwave for 30 seconds at a time. Alternatively, add the chocolate and cream to a saucepan and heat gently until the chocolate melts.
\n
Add 10g of muscovado sugar (or 20g, see intro) and a pinch of sea salt to the chocolate mixture. Stir to combine. Allow to cool a little before adding 1 tablespoon of extra virgin olive oil.
\n
Whisk the mixture well (it won’t thicken like double cream ganache does). Pour into 2 or 4 small ramekins depending on the portion size you want. Place into the fridge for at least an hour before serving.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Nigella's Dark and Sumptuous Vegan Chocolate Cake"],"short_title":[0,"Nigella's Vegan Chocolate Cake"],"slug":[0,"nigella-dark-and-sumptuous-vegan-chocolate-cake"],"summary":[0,"The best vegan cake I've ever eaten."],"standfirst":[0,"
The best vegan cake I've ever eaten. If you can't find coconut butter (it's different to coconut oil and is available from Ocado) you can use vegan margarine instead.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"nigella_vegan_chocolate_cake"],"alt_text":[0,"Nigella's Dark and Sumptuous Vegan Chocolate Cake"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,35],"total_time_hours":[0,1],"total_time_mins":[0,5],"servings_verb":[0,"Serves"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Preheat your oven to 180°C (160°C fan) and put a baking tray on the bottom shelf.
\n
Icing: Add 75g of coconut butter, 50g of soft dark brown sugar, 1½ teaspoons of espresso powder, 1½ tablespoons of cocoa powder and 60ml of cold water into a heavy-bottomed saucepan.
\n
Bring to a boil and make sure everything has dissolved. Turn off the heat and stir in 150g of chopped dark chocolate. Leave for 1 minute then whisk until the chocolate has dissolved. Set to one side to cool. The icing should be ready to spread by the time the cake has been baked and cooled but give it an occasional stir.
\n
Cake: Line the bottom of a 20cm springform tin with baking paper and grease the sides with vegetable oil (or coconut oil).
\n
Add 225g of sifted plain flour, 1½ teaspoons of bicarbonate of soda, ½ teaspoon of salt, 1½ teaspoons of espresso powder and 75g of sifted cocoa powder into a large bowl. Mix well.
\n
Add 300g of soft dark brown sugar, 90ml of vegetable oil (or 75g coconut oil), 1½ teaspoons of white wine vinegar and 375ml of water from a recently boiled kettle to a large bowl or jug. If using coconut oil, make sure it has completely melted, then stir the wet ingredients into the dry.
\n
This step is optional but I sieve the batter back into the bowl or jug that contained the wet ingredients to get rid of any lumps.
\n
Pour the batter into the prepared cake tin then bake for 35 minutes (but check after 30 minutes - in my oven the cake needs 35 minutes). A cake tester should come out mostly clean but a few crumbs are fine as this is a fudgy cake that shouldn’t be overcooked. Once the cake is ready, transfer it to a wire rack and leave it to cool in its tin.
\n
Icing: Give the icing a good stir. It should be easily spreadable but thick enough to mostly stay on top of the cake. Remove the cake from its tin, pour over the icing and use a spatula to spread it around if needed. Decorate immediately with rose petals and chopped pistachios (both optional). Leave the icing to set for 30 minutes before slicing into the cake.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Frozen Banana Chocolate Pudding"],"short_title":[0,"Frozen Banana Chocolate Pudding"],"slug":[0,"frozen-banana-chocolate-pudding"],"summary":[0,"A quick vegan chocolate pudding made with minimal and nutritious ingredients."],"standfirst":[0,"
A quick vegan chocolate pudding made with minimal and nutritious ingredients. Can be made in a blender or food processor.
Add 150g of frozen banana coins, 15g of unsweetened cocoa powder, 50g of nut butter (I use 25g almond/25g peanut), 1-3 tablespoons of milk (optional, I use soya) and 10g of pea protein (optional) to a food processor or blender. If possible, allow the ingredients to sit for 10 minutes so the banana can defrost a little.
\n
Process until smooth. If using a blender, you may need to add more milk to help the ingredients reach the blade.
\n
Divide between two small jars or bowls. Top with some chopped chocolate, cacao nibs or a dusting of cocoa. Serve immediately (it will keep in the fridge for a few hours but any longer and it starts to lose its pudding-like texture).
\n"]}]}]]]}],[0,{"title":[0,"Fish Collection"],"slug":[0,"fish"],"summary":[0,"Recipes featuring salmon, cod and tuna. Jamie Oliver’s Tuna Meatballs surprised me in the best possible way."],"content":[0,"
This could almost be called The Jamie Oliver Collection - the man is a whizz with fish. His Moroccan Stewed Fish with Couscous is quick, easy and delicious. Tuna Meatballs and Salmon en Croûte require a little more effort but are wholeheartedly recommended.
Salmon Fish Cakes and Lemon Cod are lovely, simple recipes adapted from the trusty BBC Good Food. Above all, do not miss Jamie’s Tasty Crusted Cod, even if you forgo the mashy peas and tartare sauce (make them if you can). The topping for the fish is one of the best I’ve ever tasted.
"],"tags":[1,[[0,"30-min-meals"],[0,"cheese"],[0,"fish"],[0,"italian"],[0,"jamie-oliver"],[0,"pasta"],[0,"quick"],[0,"starter"],[0,"thai"]]],"articles":[1,[[0,{"type":[0,"recipe"],"title":[0,"Jamie Oliver's Tuna Meatballs"],"short_title":[0,null],"slug":[0,"jamie-oliver-tuna-meatballs"],"summary":[0,"Light and delicious tuna steak meatballs covered in tomato sauce and served with spaghetti."],"standfirst":[0,"
Light and delicious tuna meatballs covered in tomato sauce and served with spaghetti. Use tuna steak if you can but I sometimes (against Jamie Oliver's advice) use half steak, half tinned tuna.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"jo_tuna_meatballs"],"alt_text":[0,"Jamie Oliver's tuna meatballs in tomato sauce"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,1],"stand_time_mins":[0,0],"cook_time_hours":[0,1],"cook_time_mins":[0,0],"total_time_hours":[0,2],"total_time_mins":[0,30],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Meatballs: Place a large frying pan over a medium heat and add 1 tablespoon of olive oil.
\n
Slice 400g of tuna steak into 2cm cubes and add to the frying pan along with 55g of pine nuts, 1 level teaspoon of cinnamon and a pinch of salt and pepper. Keep turning the tuna until all the sides have coloured. The tuna doesn’t need to cook all the way through but it should start to flake when you press down on it. Once the tuna is ready, transfer it to a large bowl and let it cool for 5 minutes. Keep the frying pan on the hob as you’ll use it to cook the meatballs later.
\n
Add 100g of breadcrumbs, 55g of grated Parmesan, 1 teaspoon of dried oregano, a small handful of chopped, fresh parsley and 2 eggs to the bowl that contains the tuna. Grate in the zest from 1 lemon and squeeze in all the juice.
\n
Prepare a small bowl of cold water and set it to one side. Lightly oil a large baking tray.
\n
Wash your hands well then use them to mix the ingredients together until the tuna breaks down and everything has thoroughly combined.
\n
Wet your hands in the bowl of water, then grab a small amount of the tuna mixture, roll it into a ball (a bit smaller than a golf ball) and place onto the oiled baking tray. If the mixture feels too sticky add some more breadcrumbs. Repeat until you’ve used up all of the mixture then leave the meatballs to rest in the fridge for 1 hour.
\n
Tomato sauce: While the meatballs are resting, place a large saucepan over a medium heat and pour in 1 tablespoon of olive oil.
\n
Roughly chop 1 small onion (or banana shallot) and 4 cloves of garlic. You don’t need to be precise as the sauce will be blended later. Add the onion to the saucepan and fry for 1 minute then add the garlic. Turn the heat down and gently fry for 10 minutes until the onions and garlic have softened.
\n
Add 2 tins of chopped tomatoes (800g), 1 teaspoon of red wine vinegar and 1 teaspoon of dried oregano to the saucepan and simmer for around 30-45 minutes until you have a thick tomato sauce. Blend the sauce until smooth (I use a stick blender) then taste and season with salt and pepper.
\n
Pasta: Cook 350g of dried pasta according to the instructions on the packet (reducing the time by 1-2 minutes for al dente pasta).
\n
Meatballs: Once the meatballs have finished resting, remove them from the fridge and turn the heat under the frying pan (that you used to cook the tuna) up to medium. Add 1 tablespoon of olive oil to the pan. Place the meatballs into the frying pan (you may have to cook them in batches) and gently fry for around 8-10 minutes, turning occasionally, until they’ve turned golden brown and are cooked all the way through.
\n
To serve: Drain the pasta and divide it into bowls, then top with the tomato sauce and meatballs. Finish with chopped parsley and drizzle over some extra virgin olive oil.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Salmon Fish Cakes"],"short_title":[0,null],"slug":[0,"salmon-fish-cakes"],"summary":[0,"Simple Thai flavoured fish cakes that contain no breadcrumbs, potato, egg or flour."],"standfirst":[0,"
Simple, quick and versatile Thai flavoured fish cakes, which contain no breadcrumbs, potato, egg or flour.
"],"category_slug":[0,"side-dish"],"category_title":[0,"Side dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"salmon_fish_cakes"],"alt_text":[0,"Thai flavoured salmon fish cakes"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,10],"total_time_hours":[0,0],"total_time_mins":[0,25],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Place a medium frying pan over a medium heat and pour in 1 tablespoon of vegetable oil.
\n
Peel and roughly chop a 2cm chunk of ginger and add to a food processor along with most of a medium sized bunch of coriander (stalks included), ½ a teaspoon of soy sauce and 1-2 tablespoons of Thai curry paste (adjust depending on how potent your paste is and how strong you want the flavour to be). Process briefly then add 350g of roughly chopped boneless/skinless salmon. Blitz until the ingredients have combined and no large pieces remain.
\n
Turn the mixture out into a bowl, thoroughly wet your hands and shape into 6 small patties.
\n
Gently place the fish cakes into the frying pan and cook for around 3 minutes on each side until they turn golden brown and are cooked all the way through.
\n
Serve with coriander sprigs, sweet chilli dipping sauce and lemon wedges.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Lemon Cod and Basil Bean Mash"],"short_title":[0,null],"slug":[0,"lemon-cod-and-basil-bean-mash"],"summary":[0,"Lemony fish, broad bean mash with garlic and basil, and roasted cherry tomatoes make a great midweek dinner."],"standfirst":[0,"
Lemony fish, garlic and basil broad bean mash and roasted cherry tomatoes make a great midweek dinner.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"cod_basil_bean_mash"],"alt_text":[0,"A plate of cod, basil bean mash and tomatoes"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,5],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,15],"total_time_hours":[0,0],"total_time_mins":[0,20],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Preheat the oven to 200°C (180°C fan). Fill and boil the kettle.
\n
Place 2 fillets of fish onto a baking tray. Top with the zest from a lemon and some salt and pepper. Place 2 small bunches of cherry tomatoes and a peeled garlic clove next to the fish and drizzle everything with a little olive oil.
\n
Bake in the oven for around 12 minutes (or around 18 minutes if using frozen fish). Check on the garlic clove while the fish is cooking. If it starts to brown, remove it from the oven.
\n
While the fish is cooking, place a saucepan over a medium heat, pour in the boiled water and add 250g of frozen broad beans. Cook for 3 minutes then add ½ a can of drained cannellini beans. Cook for another minute or so until the beans are tender.
\n
Separate a small bunch of basil leaves from their stalks and put a few of the leaves to one side. Remove the garlic clove from the oven if you haven't already.
\n
Drain the cooked beans then add them to a food processor along with 100ml vegetable stock, the juice from ½ a lemon, a pinch of salt and pepper, the basil stalks and the majority of the leaves, and the roasted garlic clove. Pulse until everything combines into a chunky mash.
\n
Once the fish has cooked through, remove from the oven, transfer everything to a plate and top with the remaining basil leaves.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Jamie Oliver's Moroccan Stewed Fish with Couscous"],"short_title":[0,"Jamie Oliver's Moroccan Fish with Couscous"],"slug":[0,"jamie-oliver-moroccan-stewed-fish-with-couscous"],"summary":[0,"A Moroccan-inspired dish by Jamie Oliver featuring spicy fish stew and lemon couscous."],"standfirst":[0,"
A Moroccan-inspired dish by Jamie Oliver, made with fish fillets and prawns, served with lemon couscous.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"j_o_morroccan_stew"],"alt_text":[0,"White fish and king prawns in tomato sauce with couscous"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,15],"total_time_hours":[0,0],"total_time_mins":[0,25],"servings_verb":[0,"Serves"],"serves":[0,2],"serves_text":[0,null],"method":[0,"\n
Fill and boil your kettle.
\n
Couscous: Pour 150g couscous into a bowl and drizzle over 2 tablespoons of olive oil. Squeeze the juice from ½-1 lemon over the couscous (see the intro if your lemons are large), add salt and pepper, then slowly add 200ml of freshly boiled water. Place a plate or clingfilm over the bowl for 10 minutes to allow the couscous to soak up the water.
\n
Fish stew: Place a large saucepan over a medium heat. Finely chop 1 red chilli, crush 2 cloves of garlic and pick the basil leaves from the stalks. Set aside the smaller leaves and roughly chop the larger leaves.
\n
Add 1 tablespoon of olive oil to the saucepan then add the chilli, garlic and chopped basil leaves along with 1 teaspoon of cumin seeds and ½ a teaspoon of ground cinnamon. Stir well then set 300g of white fish fillets on top and scatter over 200g of prawns.
\n
Add 1 tin of chopped tomatoes and a large handful of peas then squeeze in juice from ½-1 lemon. Once the sauce has started to bubble, put a lid on the saucepan, turn down the heat and simmer for 8 minutes until the fish has cooked through.
\n
Taste the sauce and add more seasoning and lemon juice if required.
\n
Fluff up the couscous with a fork then transfer into a large bowl. Pour the stew over the couscous and scatter over the remaining basil leaves.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Jamie Oliver's Salmon en Croûte"],"short_title":[0,null],"slug":[0,"jamie-oliver-salmon-en-croute"],"summary":[0,"A rich, full-flavoured version of salmon en croûte with a black olive tapenade, tomato and mozzarella topping."],"standfirst":[0,"
A rich, full-flavoured version of salmon en croûte with a black olive tapenade, tomato and mozzarella topping.
"],"category_slug":[0,"main-dish"],"category_title":[0,"Main dish"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"j_o_salmon_en_crout"],"alt_text":[0,"Side view of pastry, salmon, tapenade, basil, tomatoes and mozzarella"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,35],"total_time_hours":[0,0],"total_time_mins":[0,50],"servings_verb":[0,"Serves"],"serves":[0,4],"serves_text":[0,null],"method":[0,"\n
Preheat your oven to 200°C (180°C fan).
\n
Dust a large, flat baking tray (preferably 30×15cm) with flour then dust your work surface and rolling pin. Roll out 500g of puff pastry to match the size of your baking tray then place it on the floured tray.
\n
Drizzle some olive oil onto an 800g salmon fillet then season with a pinch of salt and pepper before transferring the fillet onto the pastry, skin side down.
\n
Evenly spread 4 tablespoons of black olive tapenade paste over the top of the salmon.
\n
Lay the leaves from a small handful of basil over the fish, then slice 2 ripe tomatoes and place them on top of the basil.
\n
Scatter over 150g of torn mozzarella before finishing with another drizzle of olive oil and a little more salt and pepper.
\n
Fold in the sides of the pastry to meet the salmon fillet, pinching the corners of the pastry together to hold it in place.
\n
Beat 1 egg in a cup and use a pastry brush to thoroughly glaze the exposed pastry.
\n
Place the salmon en croûte on the bottom shelf of the preheated oven and place another baking tray on the shelf directly above it to stop the pastry from browning too quickly. Cook for 35 minutes (but check if the fish is cooked through after 25 minutes, especially if you're halving the recipe) and serve immediately. The salmon goes well with steamed vegetables or a green salad.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Jamie Oliver's 30 Minute Meals: Tasty Crusted Cod"],"short_title":[0,"Jamie Oliver's Tasty Crusted Cod"],"slug":[0,"jamie-oliver-30-minute-meals-tasty-crusted-cod"],"summary":[0,"A grown-up take on fish fingers, mash and peas, with homemade tartare sauce."],"standfirst":[0,"
A grown-up take on fish fingers, mash and peas, with homemade tartare sauce. The topping for the fish is full of umami flavours. This is probably my favourite Jamie Oliver 30 Minute Meal.
Turn the grill on to a high heat and fill and boil the kettle.
\n
Mashy peas: Chop 4 medium baking potatoes into 2cm chunks (no need to peel) and place into a large saucepan on a medium heat. Add salt and cover the potatoes with the boiled water from the kettle then cover with a lid.
\n
Trim the end from 1 head of broccoli then separate the florets from the stalk. Place the florets to one side then chop the stalk into 2cm chunks and add to the saucepan with the potatoes.
\n
Cod: Drizzle some 1 teaspoon of olive oil into a large roasting tray or ovenproof dish that will accommodate the cod. Add 1 teaspoon of fennel seeds, salt and pepper into the dish then coat 2 x 600g of cod fillets in the oily mixture. Place the fillets skin side down then put the dish under the grill on the bottom shelf in your oven so that the top doesn't cook too quickly (around 5 minutes).
\n
Break 200g of crusty bread into chunks and place in a food processor or blender. Crush in 2 cloves of garlic and some of the olive oil from a tin of anchovies. Process until you have coarse breadcrumbs then tip into a bowl.
\n
Place half of the anchovy fillets (from a 50g tin) into the food processor then add 280g of sun-dried tomatoes and a little of their oil. Add the other 2 cloves of garlic, 1 chilli, 40g of Parmesan and a small bunch of basil. Grate in the zest from 1 lemon and squeeze in the juice. Add 1 teaspoon of balsamic vinegar then process until you have a thick sauce.
\n
Remove the fish from under the grill and spread the tomato sauce over the top of the fillets then finish with the breadcrumbs. Top with 2 sprigs of rosemary and 2 sprigs of thyme then place back under the grill until the breadcrumbs have turned golden brown (around 10 minutes).
\n
Mashy peas: By now the potatoes should be soft so add the broccoli florets and 500g of frozen peas into the saucepan then cover with a lid. Cook for another 3-4 minutes.
\n
Tartare sauce: Rinse out the food processor then add 3 gherkins, 1 teaspoon of capers, a small bunch of parsley and the remaining anchovies and their oil. Squeeze in the juice from half a lemon and drizzle in some olive oil. Process until smooth then transfer into a bowl and mix in 200g of mayonnaise. Taste and add more lemon juice if required then sprinkle over a pinch of sweet paprika.
\n
Mashy peas: Drain the potatoes/vegetables and leave in a colander for a few minutes to allow all of the water to evaporate then transfer back into the saucepan. Add a knob of butter, a drizzle of olive oil, salt, pepper and 1-2 tablespoons of mint sauce then roughly mash everything.
\n
Cod: The fish should be cooked by now so remove it from the grill and take it to the table along with the mash and tartare sauce. Serve with a lemon wedge and chilled white wine.
\n"]}]}]]]}],[0,{"title":[0,"Muffin and Cupcake Collection"],"slug":[0,"muffins-and-cupcakes"],"summary":[0,"Easy, freezable muffin and cupcake recipes. The cupcakes have minimal, if any, frosting (I’m lazy when it comes to decorating cakes)."],"content":[0,"
Apple, Cinnamon and Sultana Muffins (a BBC Good Food recipe with a Nigella topping) ignited my love affair with muffins years ago. The recipe contains wholemeal flour, as well as reasonably low amounts of sugar and oil. I’ve made all sorts of variations since.
I’m a fan of cupcakes but prefer them with less frosting. Matcha cakes and Mary Berry’s are dainty and light. Nutella cupcakes have more heft but are always a treat, especially when served with custard. Muffins and cupcakes freeze well so they’re great for small households.
"],"tags":[1,[[0,"bananas"],[0,"cake"],[0,"chocolate"],[0,"cupcakes"],[0,"fibre"],[0,"ground-almonds"],[0,"matcha"],[0,"muffins"],[0,"nigella"]]],"articles":[1,[[0,{"type":[0,"recipe"],"title":[0,"Nutella Cupcakes"],"short_title":[0,null],"slug":[0,"nutella-cupcakes"],"summary":[0,"Super quick and impressive cupcakes that don't need to be decorated."],"standfirst":[0,"
Quick and impressive cupcakes that don't need to be decorated. The quantities of butter, sugar and flour allow the Nutella to stay on top during baking but result in a slightly heavier cupcake.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"nutella_cupcakes"],"alt_text":[0,"Cupcakes topped with Nutella"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,20],"total_time_hours":[0,0],"total_time_mins":[0,30],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Preheat the oven to 180°C (160°C fan) and line a 12 cup muffin tin with paper cases.
\n
Cream 140g of butter and 85g of sugar together in a large bowl (I use a handheld electric mixer).
\n
Add 1 egg (3 in total) and whisk until fully combined with the butter and sugar. Repeat until you've used up all 3 eggs. Don't be alarmed if your mixture looks lumpy at this stage.
\n
Add ½ teaspoon of vanilla essence to the bowl and ¼ teaspoon of salt then whisk in 200g of plain flour and 2 teaspoons of baking powder, a little at a time, until the mixture becomes smooth and all of the flour has been used up.
\n
Fill the muffin tin with the cake mixture. Each cake case should be about three quarters full.
\n
Top each cake with 1 teaspoon of Nutella and use a cocktail stick to swirl it into the mixture.
\n
Bake for 20 minutes, or until a skewer comes out clean, then leave to cool before storing in an airtight container.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Matcha Cakes with Raspberries"],"short_title":[0,null],"slug":[0,"matcha-green-tea-cakes-with-raspberries"],"summary":[0,"Matcha cakes with raspberries and almonds."],"standfirst":[0,"
Matcha green tea cakes with raspberries and almonds, made in a canelé mould (or a regular muffin tin).
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"matcha_raspberry_cakes"],"alt_text":[0,"Matcha cakes with raspberries and almonds"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,25],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Preheat the oven to 180°C (160°C fan).
\n
Mix 75g of sugar and 90g of butter together in a large bowl (I use an electric whisk).
\n
Crack in 2 eggs and mix well then sift in 125g of plain flour and 2 teaspoons of baking powder a little at a time, whisking as you go. Once you've used up all the flour, mix in 50g of ground almonds.
\n
Heat 50ml of milk gently in a saucepan or microwave until it starts to steam. Add 2 teaspoons of matcha and whisk well ensuring that there are no lumps. I use a small electric whisk (an Aerolatte).
\n
Pour the matcha into the cake mixture and whisk until you have a light green batter.
\n
Stir in 75g of raspberries and once they're incorporated stir in 2 tablespoons of jam if using.
\n
Divide the mixture into a 12-cup muffin or canelé tin and bake for 25 minutes then test with a cake tester (or stick of spaghetti). The tester should come out clean and the cakes should be lightly golden on top.
Mary Berry's light and easy lemon butterfly cakes. The original recipe makes an enormous amount of buttercream so I've amended the quantities (see the notes section).
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"mary_berry_lemon_cakes"],"alt_text":[0,"Lemon butterfly cakes on rack"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,30],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,15],"total_time_hours":[0,0],"total_time_mins":[0,45],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Cakes: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with cases.
\n
Add 100g of self-raising flour, 100g of sugar, 1 teaspoon of baking powder, 100g of butter, 2 eggs and the zest from 1 lemon into a large bowl and whisk well (I used an electric hand whisk).
\n
Divide the mixture into the prepared tin and bake for 15-20 minutes until the cupcakes have risen and are golden brown. Remove from the oven and leave to cool.
\n
Buttercream (quantities can be halved, see notes): Add 200g of icing sugar, 100g of butter and 2 teaspoons of lemon juice into a large bowl and whisk until fully combined.
\n
Once the cakes are completely cool, take a sharp knife and slice a circle out of the top of each cake then halve it to make the butterfly wings.
\n
Spoon or pipe a small amount of buttercream onto the top of each cake.
\n
Take the two halves of the circle cut from the cake and place on top of the buttercream with the curved edges facing inwards.
\n
Dust with icing sugar and store in an airtight tin for up to 3 days.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"White Chocolate and Raspberry Muffins"],"short_title":[0,null],"slug":[0,"white-chocolate-and-raspberry-muffins"],"summary":[0,"Sweet (but not too sweet) white chocolate and raspberry muffins."],"standfirst":[0,"
Sweet (but not too sweet) white chocolate and raspberry muffins. I use frozen raspberries and chopped white chocolate if I don't have chocolate chunks.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"white_chocolate_raspberry_muffins"],"alt_text":[0,"White chocolate and raspberry muffins"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,10],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,25],"total_time_hours":[0,0],"total_time_mins":[0,35],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Heat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
\n
Add 250g of self-raising flour, 1 teaspoon of baking powder and 100g of caster sugar to a large bowl and mix well.
\n
In another bowl or jug, add 2 eggs, 125ml of milk and 4 tablespoons of oil. Whisk well then pour into the dry ingredients. Stir to combine the wet and dry ingredients, taking care not to over-mix. Gently fold 120g of frozen raspberries and 100g of white chocolate chunks into the batter.
\n
Divide the batter into the muffin tin and bake for 25-30 minutes until golden on top (I check the muffins after 20 minutes and rotate them so they cook evenly). The muffins are ready when a cake tester comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Nigella's Chocolate Banana Muffins"],"short_title":[0,null],"slug":[0,"nigella-chocolate-banana-muffins"],"summary":[0,"Chocolatey muffins with a longer shelf life thanks to the bananas."],"standfirst":[0,"
Chocolatey muffins with a longer shelf life thanks to the bananas. Chocolate chips are an optional but recommended addition.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"nigella_chocolate_banana_muffins"],"alt_text":[0,"Lovely, chocolatey muffins with a longer shelf life thanks to the addition of bananas"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,25],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
\n
Mash 3 bananas vigorously in a large bowl until they turn glossy (I use a fork), then add 125ml of oil, 2 eggs and 100g of sugar, mixing well.
\n
In another medium sized bowl, sift 225g of plain flour, 3 tablespoons of cocoa powder and 1 teaspoon of bicarbonate of soda together then gently stir into the banana mixture.
\n
Add 50g of chocolate chips (if using) and give the batter a final stir.
\n
Spoon the batter into the muffin cases and bake in the oven for 25-30 minutes until the muffins have risen and a cake tester comes out relatively clean.
\n
Remove from the oven and allow the muffins to cool a little before transferring them to a wire rack to cool fully.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Apple, Cinnamon and Sultana Muffins"],"short_title":[0,null],"slug":[0,"apple-cinnamon-and-sultana-muffins"],"summary":[0,"Light, cinnamon-flavoured muffins with apple chunks, sultanas and an almond sugar topping."],"standfirst":[0,"
Light, cinnamon-flavoured muffins with apple chunks, sultanas and a crunchy almond sugar topping. The muffins are great on their own but even better with custard.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"apple_sultana_muffins_1"],"alt_text":[0,"Apple, sultana and cinnamon muffins"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,25],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Heat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
\n
Add 200g of self-raising flour, 50g of wholemeal flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon and 100g of golden caster sugar to a large bowl and stir.
\n
In another bowl or jug, add 2 eggs, 125ml of milk and 4 tablespoons of oil. Whisk well then pour into the dry ingredients along with 2 cubed apples and 100g of sultanas. Stir to combine the ingredients and take care not to over-mix.
\n
Divide the batter into the muffin tin and top each muffin with a small sprinkling of demerara sugar and a few flaked or chopped almonds. Bake for 25 minutes until golden on top. A cake tester should come out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Carrot, Orange and Sultana Breakfast Muffins"],"short_title":[0,"Carrot and Sultana Breakfast Muffins"],"slug":[0,"carrot-orange-and-sultana-breakfast-muffins"],"summary":[0,"Carrot muffins with wholemeal flour, spices, sultanas and nuts."],"standfirst":[0,"
Carrot muffins made with 50% wholemeal flour, spices, sultanas and nuts. Probably the muffin I make the most. I use my food processor to grate the carrots but a box grater will do.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"carrot_orange_muffins"],"alt_text":[0,"Carrot, orange and sultana muffins with a crunchy sugar and nut topping."]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,20],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,30],"total_time_hours":[0,0],"total_time_mins":[0,50],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Heat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
\n
Muffins: Add 125g of self-raising flour, 125g of wholemeal bread flour, 1 teaspoon of baking powder, ½ a teaspoon of bicarbonate of soda, 100g of light brown sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg and a pinch of salt to a large bowl and mix.
\n
Grate in the zest from 1 large orange.
\n
In another bowl or jug add 75ml of flavourless oil, 125ml of milk and crack in 2 eggs. Whisk then pour into the dry ingredients. Stir a few times to roughly combine then add 100g of sultanas, 50g of chopped walnuts or pecans and 200g of grated carrot. Stir until no more dry flour remains but take care not to over-mix. Divide the batter into the muffin tin.
\n
Topping: Combine 2 teaspoons of demerara sugar (or any brown sugar) with 25g of chopped walnuts or pecans. Top each muffin with the sugar/nut mixture then bake for 20-25 minutes until golden on top (25 minutes in my oven). A skewer should come out clean. Leave to cool for 5 minutes then turn out onto a wire rack to cool fully.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Chocolate Miso Muffins"],"short_title":[0,null],"slug":[0,"chocolate-miso-maple-muffins"],"summary":[0,"Chocolate muffins with miso, maple syrup, pecans and a ripe banana."],"standfirst":[0,"
Chocolate muffins made with miso, maple syrup, pecans, chocolate chunks and a ripe banana.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"chocolate_miso_muffins"],"alt_text":[0,"Chocolate, miso and maple syrup muffins"]}],[0,{"type":[0,"new"],"image_url":[0,"if_you_care_baking_cases"],"alt_text":[0,"If you care baking cases"]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,20],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,20],"total_time_hours":[0,0],"total_time_mins":[0,40],"servings_verb":[0,"Makes"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Heat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
\n
Add 175g of self-raising flour, 50g of wholemeal flour, 1 teaspoon of baking powder and 3 tablespoons of sifted cocoa powder to a large bowl and stir.
\n
In another bowl or jug, add 2 beaten eggs and 2 tablespoons of miso paste (3 tablespoons if using brown miso). Mix until combined then add 1 ripe, mashed banana, 125ml of olive or vegetable oil, 100ml of maple syrup and 75ml of milk. Whisk well then pour into the dry ingredients along with half of the dark chocolate chunks (75g total) and 75g of chopped pecans.
\n
Stir gently to combine and take care not to over-mix.
\n
Spoon the batter into the muffin cases and top each muffin with the remaining chocolate chunks. Bake for 20-25 minutes (20 minutes in my oven). The muffins are done when a cake tester comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.
\n"]}]}],[0,{"type":[0,"recipe"],"title":[0,"Marmalade Almond Chocolate Chip Muffins"],"short_title":[0,"Marmalade Almond Chocolate Chip Muffins"],"slug":[0,"marmalade-almond-chocolate-chip-muffins"],"summary":[0,"My new favourite muffin, topped with marmalade and flaked almonds."],"standfirst":[0,"
My new favourite muffin, topped with marmalade and flaked almonds.
"],"category_slug":[0,"baking"],"category_title":[0,"Baking"],"images":[1,[[0,{"type":[0,"new"],"image_url":[0,"marmalade-almond-chocolate-chip-muffins"],"alt_text":[0,"Marmalade topped muffins with almonds and chocolate chunks."]}]]],"recipe":[0,{"prep_time_hours":[0,0],"prep_time_mins":[0,15],"stand_time_hours":[0,0],"stand_time_mins":[0,0],"cook_time_hours":[0,0],"cook_time_mins":[0,20],"total_time_hours":[0,0],"total_time_mins":[0,35],"servings_verb":[0,"Serves"],"serves":[0,12],"serves_text":[0,null],"method":[0,"\n
Heat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.
\n
Add 50g of self-raising flour, 50g of wholemeal plain flour, 150g of ground almonds, 1 teaspoon of baking powder and 100g of light brown sugar to a large bowl and mix well.
\n
Grate the zest from 1 unwaxed orange into the bowl.
\n
In another bowl or jug, add 2 eggs, 125ml of milk and 75ml of olive or vegetable oil. Whisk together then pour into the dry ingredients. Stir until the wet and dry ingredients have combined but only just. Fold 50g of dark chocolate chunks into the batter.
\n
Divide the batter between the muffin cases. Add ½ a teaspoon of marmalade to each muffin, stirring it into the batter with a cocktail stick. Top with flaked almonds.
\n
Bake for 18-20 minutes until a cake tester comes out clean (20 minutes in my oven). Leave to cool for 10 minutes then place onto a wire rack to cool fully.