Recipes

Slow-cooker chicken ramen

Slow-cooker chicken ramen

This recipe asks for about 5 minutes of your time in the morning and 10 minutes at night, and rewards you with a delicious, flavoursome noodle soup.
Couverts4
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Ingredients

Instructions

  • Turn the slow cooker to high.
  • Add the chicken, miso, mushrooms and garlic to the slow cooker.
  • Cut the white part of the spring onions into large chunks and add them to the slow cooker.
  • Thinly slice the green parts of the spring onions and pop them in the fridge.
  • Pour 6 cups (1.
  • 5 litres) water into the slow cooker (or enough to cover the ingredients), cover and cook on low for 5 hours (or all day).
  • Turn the slow cooker to high and remove the chicken.
  • Add the bok choy, soy sauce and ginger and cook for 10 minutes.
  • Meanwhile, shred the chicken.
  • Discard the skin and bones.
  • Cook the noodles according to the packet instructions, then drain.
  • Discard the garlic and spring onions.
  • Add the chicken, noodles and spring onion greens and stir to warm through.
  • Serve the soup topped with the boiled egg halves, toasted sesame seeds and anything else you fancy.
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Course; Chicken

Slow-cooked beans with ham hock

Slow-cooked beans with ham hock

I try to regularly make a batch of these through winter so that there’s always something healthy and hearty in the fridge ready to reheat. We all love this on toast and it’s a great filling meal to start the day, especially on those long, cold days when we don’t get home until late in the evening. These beans are also good for lunch and dinner, as per my serving suggestions below.
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Ingredients

Instructions

  • Drain the beans and place them in a large saucepan of water.
  • Bring to the boil over high heat, then reduce the heat and simmer for about 1 hour or until the beans are tender and cooked through.
  • Turn the slow cooker to high.
  • Drain the beans and tip them into the slow cooker.
  • Put the ham hock in the saucepan, cover with water and bring to the boil.
  • Reduce the heat and simmer for 10 minutes.
  • Remove the ham hock and place it on top of the beans in the slow cooker.
  • Add the onion, carrot, thyme, tomatoes and passata.
  • Pour in 1 cup (250 ml) water, or enough to just cover the beans and ham hock.
  • Gently stir in the vinegar, brown sugar, mustard and pomegranate molasses, if using.
  • Cover and cook on low for 5 hours (or for up to 7 hours if that suits you – perhaps add a little more liquid towards the end as those beans can get thirsty!).
  • Remove the ham hock and shred the meat from the bone, then return the meat to the beans and gently stir.

Notes & Wine Advice

You can use 2–3 x 400 g (14 oz) tins of white beans instead of dried beans.
They won’t need soaking or pre-cooking – simply drain and rinse them, then add them to the slow cooker with the ham hock.

SERVING SUGGESTIONS:

Pile the beans on top of baked jacket potatoes and finish with a little plain yoghurt and chopped parsley.
Divide the beans among small ovenproof plates, make a dent in each, crack in an egg, dot with feta and parmesan cheese and parsley, then cook in a hot oven for 15–20 minutes or until the eggs are just cooked through.
Thin out the beans with stock and serve them as a stew or soup.
Use the beans as a jaffle or toasted sandwich filling.
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Course; Pork

Snacking cake

Snacking cake

I love the idea of a snacking cake – a lovely slab that sits in the cake tin for a few days, just waiting to be cut and eaten with a cup of tea. It’s not fussy, just plain yet delicious, and a good vehicle for any kind of fruit, preserved or fresh. If that sounds good to you, then this is your cake! The quantities I’ve given do make quite a large cake, so if you think your household might snack less than mine, please go ahead and halve them.
Couverts8
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Ingredients

  • 320 g 11¼ oz unsalted butter, softened
  • 2¾ cups 420 g plain (all-purpose) flour
  • 200 g 7 oz caster (superfine) sugar
  • 2 tsp baking powder
  • A good pinch of salt
  • ½ cup 130 g Greek-style yoghurt
  • 4 eggs
  • ½ cup 50 g flaked natural almonds
  • ¼ cup 45 g brown sugar

FILLING

  • 4 –5 apples pears or a similar quantity of preserved fruit, halved and sliced
  • 2 Tbsp white granulated sugar
  • Juice of 1 lemon

Instructions

  • Preheat the oven to 200°C (400°F).
  • Grease and line a 30 x 20 cm (12 x 8 inch) cake tin with baking paper.
  • Combine the butter, flour, sugar, baking powder and salt in an electric mixer fitted with the paddle attachment.
  • Beat on low until the mixture just comes together.
  • Add the yoghurt and eggs and beat on low speed for 10 seconds or until the mixture just comes together, then increase the speed and beat for a few minutes until the batter is light and fluffy.
  • Meanwhile, make the filling.
  • Place the sliced apples or pears in a bowl with the sugar.
  • Squeeze in the lemon juice, then toss to combine.
  • Spread about half of the batter in the cake tin in a smooth layer, top with the fruit and then add the remaining batter.
  • Smooth the top and sprinkle it with the flaked almonds and brown sugar.
  • Pop the cake into the oven for about 45 minutes or until the centre is springy to the touch.
  • Leave in the tin to cool for 5 minutes, then gently turn it out onto a wire rack to cool completely.
  • If the cake is quite fruit-heavy, you could cool and store the cake in the tin as the fruit makes it more fragile and likely to break up as you turn it out.

Notes & Wine Advice

You can swap the apples with mulberries (see here), or any other fresh or preserved fruit. If you’re using preserved fruit, there’s no need to toss it with the sugar and lemon juice – simply spread it over the batter.
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Course; Cake

Honey jumbles

Honey jumbles

The stuff of childhood nostalgia, these honey jumbles are such a favourite in my house. And they’re a simple melt-and-mix recipe, so are a good opportunity to get the kids involved in baking. I’ve topped these with orange-flavoured icing, but you could stay with the classic option and do half pink and half white (in which case, just omit the orange juice and zest and use a little lemon juice for the white icing and a tiny drop of pink food colouring for the pink).
Couverts12
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Ingredients

Instructions

  • Grated zest and juice of 1 orange (see Note)
  • Combine the butter, honey, brown sugar and vanilla in a small saucepan over medium heat.
  • Cook, stirring, for a few minutes or until the mixture has melted into a thick caramel.
  • Remove from the heat and set aside to cool for 5 minutes.
  • Sift the dry ingredients into a bowl.
  • Pour in the butter mixture and milk and stir until well combined.
  • Cover the dough and pop it into the fridge to chill for 1 hour.
  • Preheat the oven to 180°C (350°F).
  • Line two baking trays with baking paper.
  • Divide the dough into four pieces.
  • Roll out one piece into a 15 cm (6 inch) long sausage on a lightly floured surface.
  • Cut the sausage into three pieces and flatten each into an oval shape.
  • Place on the tray, leaving room for spreading.
  • Repeat with the remaining dough.
  • Bake the biscuits for 8–10 minutes or until they have puffed up a little and are dry to the touch.
  • Transfer to a wire rack to cool.
  • For the icing, whisk the egg white in a small bowl until foamy.
  • Sift in the icing sugar, then add the orange zest and juice, a little at a time, and whisk until the mixture is smooth and thick.
  • Spoon about 1 teaspoon of icing onto each biscuit and gently spread to cover.
  • Store the biscuits in an airtight container for up to a week.

Notes & Wine Advice

If available, use a blood orange to make the icing – it will add colour and some extra tang.
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Course; Side Dish

Toasted cardamom shortbread

Toasted cardamom shortbread

This simple, classic shortbread is made a little more interesting with the addition of aromatic toasted cardamom.
Couverts20
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Ingredients

  • 12/3 cups 250 g plain (all-purpose) flour, plus extra for dusting
  • 100 g 3½ oz rice flour
  • 100 g 3½ oz caster (superfine) sugar
  • A pinch of salt
  • 225 g 8 oz chilled unsalted butter, cut into cubes

CARDAMOM SUGAR

Instructions

  • Preheat the oven to 160°C (320°F).
  • Grease and line a 30 x 18 cm (12 x 7 inch) cake tin.
  • Line two baking trays with baking paper.
  • Place all the ingredients in a food processor and blitz until roughly combined.
  • Turn the mixture out onto a very lightly floured work surface and gently knead to bring it together into a dough.
  • Press the dough into the tin and place in the fridge to chill for 20 minutes.
  • For the cardamom sugar, toast the cardamom pods in the oven for 10 minutes or until they are aromatic and a pale olive green.
  • Place in a spice grinder or food processor and blitz until as fine as possible.
  • Mix in the sugar.
  • Cut the chilled shortbread into fingers, bars or small squares and place on the baking trays.
  • Using a fork, prick the surface of each biscuit a few times, then generously sprinkle with the cardamom sugar.
  • Bake the shortbread for 15–20 minutes or until light golden.
  • Leave to cool on a wire rack, then store in an airtight container for up to 2 weeks.
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Course; Side Dish

Florentines from Sophie Hansen

Florentines from Sophie Hansen

Florentines are so easy and they don’t need any oven time. They also make a great ‘thanks for having me’ present.
Couverts18
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Ingredients

  • ¼ cup 60 g unsalted butter
  • 100 g 3½ oz caster (superfine) sugar
  • ½ cup 100 g brown sugar
  • 2½ Tbsp single pure cream
  • 200 g 7 oz flaked almonds
  • 2/3 cup 100 g dried cranberries
  • 1 tsp vanilla bean paste
  • 200 g 7 oz chocolate (milk, dark or white – your call!)

Instructions

  • Line a baking tray with baking paper.
  • Place a large heavy-based saucepan over high heat.
  • Cook the butter and sugars, stirring, for 5 minutes or until you have a smooth, golden-brown caramel (if it looks crystallised, keep stirring and cooking and it will come together).
  • Pour in the cream and stir until well combined, then cook for a few minutes.
  • Add the almonds, cranberries and vanilla and stir well.
  • Reduce the heat to low.
  • Working quickly, place 1 tablespoon of the mixture on the tray and press down to form a circle, then repeat with the remaining mixture.
  • Keep the pan sitting over low heat and stir the mixture every now and then.
  • Pop the tray into the fridge for 10 minutes or until set.
  • Stir the chocolate in a heatproof glass bowl over a saucepan of simmering water until smooth.
  • Cover the base of each biscuit with a little chocolate, then press it onto the tray to even it out.
  • Return to the fridge to set.
  • Drizzle any remaining chocolate over the Florentines and finish with a tiny sprinkle of sea salt.
  • Store in an airtight container for a few weeks.
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Course; Side Dish

Triple-ginger crunch

Triple-ginger crunch

Ginger-lovers will appreciate this spicy, crunchy slice. It travels very well and is wonderful with a strong tea or coffee.
Couverts20 squares
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Ingredients

  • ¾ cup 180 g unsalted butter, softened
  • 1/3 cup 60 g brown sugar
  • 2 cups 300 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 100 g 3½ oz crystallised ginger, chopped or blitzed

ICING

  • 70 g 2½ oz butter
  • 1/3 cup 115 g golden syrup
  • 1½ cups 185 g icing (confectioners’) sugar
  • 1 Tbsp ground ginger
  • 2 Tbsp very finely grated fresh ginger

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease a 20 cm (8 inch) square cake tin and line it with baking paper.
  • Beat the butter and brown sugar in an electric mixer fitted with the paddle attachment until pale and fluffy.
  • Sift in the flour, baking powder and ground ginger and beat until well combined.
  • Fold in the chopped ginger.
  • Spoon the mixture into the tin, spreading it as evenly as you can.
  • Bake for 25 minutes or until pale golden brown.
  • When the base is almost ready, make the icing.
  • Stir the butter, golden syrup, icing sugar and ground ginger in a small saucepan over medium heat for a few minutes until it forms a smooth caramel.
  • Stir in the grated ginger and set aside.
  • As soon as the base is cooked, pour the hot icing on top and smooth it into an even layer.
  • Leave the slice to set at room temperature for at least 1 hour before cutting it into squares.
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Course; Side Dish

Potato, chard and cheese pie

Potato, chard and cheese pie

This is a cross between a galette and a potato bake, with some greens thrown in for good measure. It’s especially lovely with the Quick chard stalk pickle on the side. If you’re in a hurry, use 2 sheets of store-bought shortcrust or puff pastry.
Couverts4
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Ingredients

  • 500 g 1 lb 2 oz waxy potatoes, peeled
  • 1 large bunch rainbow chard or silverbeet Swiss chard
  • 2 Tbsp olive oil
  • 1 brown onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 Tbsp thyme leaves
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 200 g 7 oz crème fraîche
  • 2 Tbsp dijon mustard
  • 3 eggs
  • 1 cup 100 g grated gruyere or other mild, nutty cheese
  • ½ cup 50 g finely grated parmesan cheese
  • 2 Tbsp sesame seeds optional
  • 2 Tbsp nigella seeds optional
  • Tomato chutney to serve

SOUR CREAM PASTRY

  • 2/3 cup 160 g sour cream
  • 2 cups 300 g plain (all-purpose) flour, plus extra for dusting
  • 1 cup 250 g chilled unsalted butter, cut into cubes
  • ½ tsp sea salt

Instructions

  • For the pastry, blitz the sour cream, flour, butter and salt in a food processor for a few seconds or until just combined.
  • Turn the pastry out onto a work surface and gently bring it together into a disc.
  • Wrap the pastry and pop it in the fridge to chill for 30 minutes.
  • Add the potatoes to a saucepan of water, bring to the boil and cook until tender when pierced with a knife.
  • Drain and set aside to cool.
  • Pull the chard leaves away from the stalks (reserve the stalks to make the Quick chard stalk pickle here).
  • Tear the leaves into smallish pieces.
  • Heat the oil in a large saucepan over medium heat.
  • Cook the onion for 10 minutes or until softened.
  • Add the garlic, thyme, cumin and paprika and cook for a few minutes.
  • Add the chard leaves and toss everything around for a few minutes so the chard cooks down and softens.
  • Remove from the heat and set aside to cool.
  • Preheat the oven to 200°C (400°F).
  • Line a large baking tray with baking paper.
  • Combine the crème fraîche, mustard and two of the eggs in a bowl.
  • Season with salt and pepper, add the cheeses and whisk to combine.
  • Stir in the chard mixture.
  • Cut the pastry disc in half.
  • On a lightly floured surface, roll out one half into a flat round that’s about 5 mm (¼ inch) thick.
  • Repeat with the second piece of pastry.
  • Place one pastry round on the baking tray.
  • Thinly slice the cooled potatoes and arrange them in a circle on the pastry, leaving a 4 cm (1½ inch) border.
  • Carefully pour the onion and chard mixture over the potato.
  • Place the second pastry round on top and crimp the edges to seal.
  • Whisk the remaining egg and brush it over the pastry.
  • Sprinkle the sesame and nigella seeds over the top, if using.
  • Bake the pie for 30–35 minutes or until puffed and golden.
  • Cut it into wedges and serve with tomato chutney and the chard stalk pickle.
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Course; Pie / Quiche

Dried apple slices

Dried apple slices

We love these apples as a snack or to add to a cheese platter – they’re a great gluten-free alternative to crackers.
Couverts2 jars
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Ingredients

  • 6 apples
  • Juice of 2 oranges

Instructions

  • Preheat your oven as low as it will go.
  • Use an apple corer to remove the apple cores.
  • Slice the apples into thin rounds, then dip them into the orange juice to prevent them from discolouring and to add some extra flavour.
  • Spread the apple slices over a wire cooling rack in a single layer and pop them into the oven for a few hours or overnight, or until completely dried out and crunchy.
  • (If your oven runs a bit hot, you can prop the door open a little with a wooden spoon.)
  • Once the apple slices are completely cool, transfer them to an airtight container.
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Course; Fruit

Fruit roll-ups

Fruit roll-ups

Fruit roll-ups are great for picnics, big walks or school lunches. The general idea is to cook down any fruit and lightly sweeten it with a little sugar or honey, then blitz it to a smooth purée and dehydrate it in a low oven.
Couverts6
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Ingredients

  • 8 –10 plums halved and stones removed
  • ½ tsp ground cinnamon
  • ¼ cup 55 g caster (superfine) sugar

Instructions

  • Combine the plums, cinnamon and sugar in a saucepan.
  • Cook over medium heat, stirring, for 15–20 minutes or until soft and collapsed.
  • Set aside to cool to room temperature.
  • Transfer the mixture to a food processor or blender and then blitz it to a smooth purée.
  • Spread the purée in a thin layer on baking trays lined with baking paper, and pop them into a very, very low oven – 75°C (170°F) if yours goes down that low – overnight or until completely dehydrated.
  • Cut the fruit sheets into strips, place them on baking paper and roll them up into cute little bundles.
  • These will last for a few weeks in a jar or in an airtight container.
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Course; Fruit