From Edd Kimber - One Tin Bakes

The Cake
400g plain flour
1 ¼ teaspoons baking powder
2 ½ teaspoons bicarbonate of soda
1 teaspoon salt
400g caster sugar
3 large eggs
135 ml neutral oil - I used plain vegetable (rape seed) oil
285 ml buttermilk
1 tablespoon vanilla extract
240 ml boiling water

The Frosting
240g unsalted butter, diced and at room temperature
2 large egg whites
1/8 teaspoon cream of tartar
Pinch of salt
150g caster sugar
Seeds from 1 vanilla pod

9 x 13 inch brownie tin

Preheat the oven to 180 deg C, gas mark 4. Lightly grease the baking tin and line with parchment so that the paper overhangs the two long sides.

For the cake; add the flour, baking powder, bicarbonate of soda, salt and sugar into a large bowl and whisk to combine. Make a well in the middle and add the eggs, oil, buttermilk and vanilla, then whisk until you have a smooth, well combined, batter. Pour in...

Pie; Angela Boggiano

Pastry
8 Sheets of ready made filo pastry

Filling
500g Fresh spinach
100g Butter / Ghee
1 Large onion - finely chopped
2 Cloves garlic - chopped
200g Feta Cheese
2 tbsp toasted pine nuts
2 Eggs - beaten
2 tbsp chopped fresh dill*
4 tbsp chopped flat leaf parsley*
salt and ground black pepper

*The recipe will easily take more herbs if you want to increase that flavour

Preheat the oven to 180 Deg C / 350 deg F / Gas 4

Wash the spinach well (if needed), place in a large saucepan over a low heat to cook down gently until it is completely wilted. Leave this to cool, drain well and squeeze out any excess water (use your hands). Roughly chop the squeezed spinach.

Melt about 25g of the butter in frying pan, add the onion and cook for about 5 minutes, until it begins to soften. Then add the garlic and cook for another minute. Remove the pan from the heat and mix the...

Falastin; Sami Tamimi / Tara Wrigley

Serves 4

The Soup
2 ½ tbsp olive oil
2 Large onions - roughly chopped
5 Garlic cloves - crushed
1 Large butternut squash - peeled, deseeded and cut into approx 1 ½ cm dice*
(1kg)
1 Large potato - peeled and cut into approx 1 ½ cm dice (250g)
1 tsp paprika
¼ tsp saffron threads
1 litre of vegetable stock
salt and black pepper

• You can buy frozen diced butternut squash - so much easier.

Caramelised pistachios
150g pistachio kernels
1 tsp chilli flakes
1 tsp orange blossom water
2 tsp golden syrup
2 tsp maple syrup
1 tbsp olive oil
¼ tsp sea salt

Herb Salsa
15g parsley leaves - finely chopped
10g oregano leaves - finely chopped
1 banana shallot - finely chopped
½ tsp chilli flakes
120 ml olive oil
1 tbsp cider vinegar

Preheat the oven to 150 deg C Fan / Gas Mk 3

Put the oil into a large saucepan for which you have a lid and place over a medium...

Brine
150g salt
75g caster sugar
2 bay leaves
Small bunch of thyme
1 tbsp black pepper corns
5 cloves
1 onion, halved

Rullepolse
Boned pork belly
50 coarse sea salt
20g freshly ground black pepper
5g allspice (I used Persian all spice)
Gelatine leaves (6 for a whole pork belly)

Method
Place all the ingredients for the brine in a saucepan with 1 litre of water, bring to the boil, stirring to dissolve the sugar. Leave to cool - the brine will take quite a long time to cool completely (hours) so prepare this well ahead of everything else.

Trim the meat, remove the skin and most of the fat. Sprinkle with the salt, pepper and all spice. Soak the gelatine leaves in cold water for 10 / 15 minutes, squeeze out the excess water and place the leaves to cover the flesh side of the meat. Roll the meat very tightly lengthways, fat side out. Tie it with kitchen string at about 2 cm intervals...

From Pies and Puds in Paul Hollywood’s books

Black Pepper Pastry
200g plain flour
Pinch of salt
½ tsp ground black pepper
50g cold unsalted butter cut into a 1 cm dice
50g cold lard cut into a 1 cm dice
3 - 5 tbsp very cold water

Filling
250g smoked haddock fillet
200ml whole milk
1 bay leaf
25g unsalted butter
25g plain flour
2 medium eggs - beaten
30g water cress- stalks removed
25g fine white bread crumbs
25g finely grated parmesan
Finely grated zest of 1 lemon

Tin
36 x 12cm loose based tart tin or a 23cm round tart tin

Method

Make the pastry either by hand or using a food processor. By hand, add the salt and pepper to the flour and then rub the butter and lard into the flour mixture with your finger tips until the mixture looks like breadcrumbs. Add 3 tbsp of water to the flour mix, and using a table knife, mix the flour and water together, mix until the pastry starts to form...

Sweet; Yottam Ottolenghi / Helen Goh

This recipe is designed for 12 crepes, but easy enough to halve. For 6 crepes use 1 whole egg and 1 egg white for the batter and then you can use the other egg yolk for the filling. The original recipe uses currants steeped in brandy - I used flame raisins which were just as tasty.

Batter
170g plain flour
½ tsp salt
3 large eggs
300ml full fat milk
25g melted unsalted butter (plus extra for cooking / brushing)
Finely grated zest of 1 orange (or lemon)
8 fresh figs, halved (or quartered if large)
20g pistachio nuts, shelled and roughly chopped

Filling
75g flame raisins (the big juicy ones)
150g cream cheese
300g ricotta
60g caster sugar
seeds from ¼ of a vanilla pod
1 tsp orange blossom water
Finely grated zest of 1 orange (or lemon)
2 large egg yolks
Large pinch of salt

Honey Syrup
60g honey
¼ tsp orange blossom water
1 tsp lemon juice

Make the...

From Sweet; Yottam Ottolenghi / Helen Goh

Biscuit Dough
85g Unsalted butter at room temperature
90 Soft dark brown sugar
100g Black treacle
1 Large egg yolk
235g Plain flour plus extra for dusting
½ tsp Bicarbonate of soda
1 tsp Ground ginger
½ tsp Ground cinnamon
¼ tsp Ground cloves
1 tbsp Cocoa powder*
¼ tsp Salt
¼ tsp ground black pepper

• I did not include the cocoa powder as chocolate disagrees with me, however the biscuits were still a great success without it.

Rum Butter Glaze
80g Icing sugar
¼ tsp Ground cinnamon
15g Unsalted butter, melted and still warm
1 tbsp Rum or lemon juice
1 tsp Warm water

To make the biscuits
Beat together the butter, sugar and treacle until smooth and well mixed. Add the egg yolk and continue to beat until it is fully combined.
Sift the dry ingredients into a bowl and then add gradually into the butter / treacle mixture. You will end up with a...

From Pie; Angela Boggiano

Filling
40g dried wild mushrooms
25g plain flour
1 tbsp fresh thyme
1kg diced venison (don’t chop this too small, keep to a cube of about 3 to 4 cm per side)
2 tbsp olive oil
400g peeled whole shallots

2 cloves of garlic, chopped
2 tbsp muscavado sugar
500ml dark ale such as Theakston’s Old Peculiar
300ml beef stock
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
Salt and ground black pepper

Pastry
Use either flaky (buy this, life is too short) or shortcrust - enough for your dish, a regular pie dish uses about 300g shortcrust, which is 200g plain flour, 50g butter, 50g lard and a pinch of salt.

Method
Pour boiling water over the mushrooms and leave them to soak whilst preparing the rest of the pie filling.

Put the flour in a large bowl and mix in the thyme, salt and a decent amount of black pepper. Add the venison to the flour and coat the meat...

From; Sweet; Yottam Ottolenghi / Helen Goh

This is a big cake - you will need either an angel food cake of chiffon tin to bake it in to make sure the warmth of the oven can get all the way round the cake. I bought a chiffon tin specifically - very much worth it.

Cake Ingredients
500g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp salt
340g caster suger
175g unsalted butter (at room temperature) plus extra for greasing
75ml olive oil
Finely grated zest of 2 lemons (2 tsp)
Finely grated zest of 1 medium orange (2 tsp)
Seeds of ½ aa vanilla pod
4 large eggs
450 ml muscat dessert wine at room temperature
100g seedless red grapes, washed and sliced lengthways

For the topping
70g unsalted butter (at room temperature)
70g caster sugar
100g seedless red grapes, washed and sliced lengthways

Method
Preheat the oven to 210 deg C / 190 Fan / Gas Mark 6. Grease and lightly...