Chicken and Potato Soup with Bacon

Serves 4

Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g smoked lean back bacon, chopped (or pancetta)
2 large leeks, sliced
2 tbsp plain flour (corn flour if making gluten free)
1 litre chicken stock
800g potatoes, chopped
200g skinless chicken breasts, chopped
4 tbsp cream/yoghurt

Instructions
1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion and cook, stirring for 3 minutes, until softened. Add the bacon and leeks and cook for a further 3 minutes, stirring.
2. In a bowl, mix the flour with enough stock to make a smooth paste, then stir into the pan. Cook, stirring for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
3. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
4. Stir in the cream/yoghurt and cook for a further 2 minutes, then remove from the heat and ladle in to bowls. Garnish with grilled bacon and parsley.

Taken from 100 Best Fresh Soups

Leek and Potato Soup

Serves 4

Ingredients
55g butter
1 onion, chopped
3 leeks, sliced
225g potatoes, cut into cubes
850ml vegetable stock
150ml single cream (or plain yoghurt)
2 tbsp snipped fresh chives, to serve


Instructions 
1. Melt the butter in a large saucepan. Add the onion, leeks and potatoes and saute gently for 203 minutes, until soft but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered for 15 minutes.
2. Transfer the soup to a blender, and blend until smooth. 
3. Heat in a saucepan, swirled with the cream or yoghurt, and garnished with chives.

Taken from 100 Best Fresh Soups

Lemon Drizzle Cake

Makes 1 x 2lb loaf

Ingredients
100g soft margerine
175g  self-raising flour, sifted
175g caster sugar
2 large eggs
4 tbsp milk
grated zest and juice of 2 unwaxed lemons
100g granulated sugar

Instructions
1.  Preheat the oven to 160c. Grease and line the loaf tin. Put the margerine, flour, caster sugar, eggs, milk and lemon zest into a large bowl, and beat until the mixture is really pale and fluffy.
2. Pour the mixture into the tin, and smooth the surface. Bake for 30 mins, or until the cake is firm and springy.
3. Mix the lemon juice and granulated sugar together and as soon as the cake comes out the oven, spread the mixture over the top of the cake. Leave to cool in the tin. Turn out of the tin once completely cooled.

Taken from Cake Magic

Ginger Lemon Bites

Serves 15

Ingredients
225g (8oz) unsalted butter
75g (2.5oz) icing sugar
200g (7oz) plain flour
25g (1oz) cornflour
3 tsp ground ginger
2 tbsp milk
2 tbsp lemon curd
2 tbsp icing sugar, sifted
juice of 1 lemon

Instructions
1. Preheat the oven to 180c and line a muffin tin with paper cases. 
2. Beat the butter and icing sugar together until pale and fluffy. Beat in the flour and cornflour and ginger. Add the milk (the mixture will be quite thick).
3. Transfer teaspoons of the mixture to paper cases and level out with the back of the spoon. Bake in the oven for 20 minutes or until golden. As soon as they're out of the oven, push a hole in the centre of each with a wooden spoon end. 
4. Leave the cakes to cool in the tin, then put a little blob of lemon curd in the centre of each. Make a thin icing with the icing sugar and lemon juice, then drizzle over the top of each cake.

Taken from Cake Magic, Kate Shirazi

Chocolate Fudge Cake

Serves 6-8

Ingredients
150ml (5fl oz) sunflower oil, plus extra for greasing
175g (6oz) self-raising flour
25g (scant 1oz) cocoa powder
1tsp baking powder
150g (5 1/2 oz) soft light brown sugar
3 tbsp golden syrup
2 eggs
150ml (5fl oz) milk

For the icing
125g (4 1/2 oz) unsalted butter
25g (scant 1oz) cocoa powder
125g (4 1/2 oz) icing sugar
2 tbsp milk, if necessary

Instructions
1. Preheat the oven to 180c. Grease the tins and line the bases with baking parchment. In a large bowl, sift together the flour, cocoa, and baking powder. Mix in the sugar.
2. Gently heat the golden syrup until runny and leave to cool. In a separate bowl, beat the eggs, sunflower oil, and milk together using an electrical whisk.
3. Whisk the egg mixture into the flour mixture until well combined. Gently fold in the syrup and divide the batter between the cake tins.
4. Bake the cakes int he middle of the oven for 30 minutes or until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool slightly in the tins, then turn out onto a wire rack to cool completely. Remove the parchment.
5. To make the icing, melt the butter over low heat. Stir in the cocoa powder and cook gently for 1-2 minutes, then leave to cool completely. Sift the icing sugar into a bowl
6. Pour the melted butter and cocoa into the icing sugar and beat together to combine If the mixture seems too dry, add the milk, 1 tbsp at a time until the icing is smooth and glossy. Leave to cool for up to 30 minutes. It will thicken as it cools.
7. When thick, use half the icing to fill the cake, and the other half to top it. 

Taken from Step-by-Step Baking

Lemon Poppy Seed Muffins

Makes 12

Ingredients
60g (2oz) unsalted butter
280g (10oz) plain flour
1 tbsp baking powder
pinch of salt
200g (7oz) caster sugar, plus 2 tsp for sprinkling
1 egg, beaten
250ml (8fl oz) milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon

Instructions
1. Preheat oven to 220c. Melt the butter in a pan over medium-low heat, then leave to cool slightly. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar and make a well in the centre.
2. Put the egg in a separate bowl. Add in the melted butter, vanilla and milk, and beat the mixture until foamy. Stir in the poppy seeds, and the lemon zest and juice.
3. Pour the egg mixture in to the well in the flour. Stir to make a smooth batter, but do not over-mix Stop as soon as the ingredients are blended.
4. Place muffin cases in the muffin tin. Spoon the batter evenly between the cases and sprinkle with 2 tsp of sugar.
5. Bake for 15-20 minutes until a skewer inserted in to the centre of a muffin comes out clean. Let the muffins cool slightly, then transfer them to a wire rack to cool completely.

Taken from Step-by-step Baking

Giant Jaffa Orange Cake

Serves 10

Ingredients
250g butter, softened
300g golden caster sugar
4 large eggs
100g full-fat natural yoghurt
300g plain flour
2 tsp baking powder
zest 4 large oranges
 For the orange jelly
Juice of 5 oranges (500ml)
100g golden caster sugar
6 gelatin leaves (1 1/2 sachets)
To finish
100g dark chocolate, finely chopped
2 tbsp apricot jam
zest 1 orange

Instructions
1. Make the jelly: a) Grease a 20cm roung cake tin and line with cling film. Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar in to a saucepan and gently heat to dissolve the sugar.
b) Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Remove the gelatin from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatin is dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hours.
2. Make the cake: a) Heat the oven to 160c/140c fan/gas 3. Line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth.
b) Spoon into the tin and smooth over the surface. Bake in the centre of an oven for 55 minutes. Cool in the tin for 15 minutes, then invert onto a wire rack and leave to cool completely.
3. Make the ganache: Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 minutes. Mix well. Leave at room temperature until the ganache cools and thickens a little.
4. Assemble the cake: Place on a cake stand and trim the top to give a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little.

Blondies

Makes 12

Ingredients
230g butter
340g caster sugar
1 tsp vanilla extract
280g plain flour
1/2 tsp bicarb of soda
1 tsp baking powder
240g white chocolate, chopped in to small chunks
4 tbsp dried cranberries

Instructions
1. Preheat the oven to 180c. Lightly butter a 23cm square cake tin and line with greaseproof paper.
2. Melt the butter in a saucepan and whisk in the sugar. Add the vanilla extract and whisk again. Remove from the heat. 
3. Add the eggs to the butter mixture and stir well. Sift the flour, bicarbonate of soda and baking powder into a large bowl. Whisk the egg and butter in to the mixture, a little at a time. 
4. Leave the mixture to cool slightly, then fold in the chocolate chunks and the cranberries.
5. Spoon in the prepared cake tin and spread out evenly. Bake 35-40 minutes. Leave to cool on a wire rack for 10 minutes, then cut in to squares before serving.

Taken from Gordon Ramsay's Ultimate Cookery Course

Chocolate Banana Swirl Muffins

Makes 12

Ingredients
100g unsalted butter
250g self raising flour
150g muscovado sugar
2 large eggs, at room temperature
250g peeled ripe bananas (2-3)
3 tbsp cocoa powder
3 tbsp hot water

Instructions
1. Preheat the oven to 180c/160 fan. Put the butter in the saucepan and melt gently over low heat. Leave to cool. Sift the flour and sugar in to a mixing bowl and stir to break up any lumps.
2. Add the eggs to the cool butter and mix well with a fork. Use the fork to mash the bananas on a plate. Add the egg mixture and the bananas to the flour mixture and mix well with the wooden spoon. Spoon half of the mixture in to another mixing bowl.
3. Put the cocoa in to a heat proof bowl and carefully stir in the hot water to make a smooth paste. Stir the cocoa paste in to one portion of the banana mixture. 
4. Add alternate spoonfuls of the banana mix and cocoa mix to the muffin cases. Swirl the two together using a small toothpick or the end of a spoon.
5. Place in the oven for 20-25 minutes. Leave to cool on a wire rack. 

Taken from Great British Bake Off, Learn To Bake

Cardamom and Orange Muffins

Serves 12 

Ingredients
4 green cardamom pods
300g self-raising flour
1 tsp baking powder
150g caster sugar
1 egg, lightly beaten
225ml milk
Finely grated zest and juice of 1 large orange
75g butter, melted
2 tbsp granulated sugar

Instructions
1. Preheat the oven to 190c. Line 12 muffin cups.
2. Split open the cardamom pods and using a pestle and mortar, crush the seeds from the cardamom pods to a powder. Using a fine sieve, sift them with the flour and baking powder into a large bowl, discarding any large bits of spice left in the sieve. Stir in the caster sugar. 
3. In a separate bowl or jug, mix together the egg, milk, orange zest and juice and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. 
4. Spoon the batter into the prepared muffin cups, dividing it evenly then scatter the tops with granulated sugar. Bake for 20 minutes. Cool in the tin, for 5 minutes, then turn onto a wire rack. 

Taken from Muffins Galore

Cinnamon Swirl Muffins

Makes 12

Ingredients
250g self-raising flour
1 tsp baking powder
110g caster sugar
1 egg, lightly beaten
225ml milk
85g butter, melted
For Cinnamon Sugar
2 tsp ground cinnamon
75g soft light brown sugar

Instructions
1. Preheat the oven to 190c. Line 12 muffin cups. For the cinnamon sugar, mix together the cinnamon sugar in a small bowl. Set aside.
2. For the muffins, mix the flour, baking powder, and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingerdients and mix briefly until just combined.
3. Put a tablespoon of batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cups. Finish with a layer of batter, dividing it evenly. Use a skewer to swirl the mixture in each muffin cup. 
4. Bake in the oven for 18-20 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out on to a wire rack. 

Taken from Muffins Galore

Chicken Curry

Serves 4

Ingredients
2 onions, finely chopped
3 garlic cloves
thumb-sized piece ginger, roughly chopped
400g tin chopped tomatoes, drained of juice (keep juice)
4 tbsp oil
8 chicken thigh fillets, cut in to chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
4 cloves
6 cardamom pods
2 cinnamon sticks
handful curry leaves
150g plain yoghurt

Instructions
1. Put 1 of the chopped onions in a blender with the garlic, ginger and tomatoes and blend to a purée – add some of the tomato juice if it's too thick. Heat 2 tbsp oil in a large deep frying pan and add the chicken and ground spices. Stir everything around until it is browned and aromatic then remove from the pan. 
2. Add the remaining oil, cloves, cardamom, cinnamon, curry leaves and the remaining onion and stir and fry until the onion is golden. Add the tomato mixture and fry for 5 minutes. Season with salt and add the chicken, then bring to a simmer and cook for 10 minutes.
3. Stir in the yogurt, bring slowly to a simmer, then cook for a further 30 minutes with a lid on, or until a red oil starts to separate out of the sauce. Stir occasionally to stop anything sticking to the bottom and if the sauce looks too thin at the end, simmer until it thickens. 

Taken from Olive Magazine October 2010 

Turkey Burgers with Sweet Potato Chips

Serves 4

Ingredients
500g turkey thigh mince
2 spring onions, finely chopped
85g cheddar, grated
1kg sweet potatoes, peeled and cut in to chips
3 tbsp olive oil
1/4 cucumber to serve
ketchup, to serve

Instructions
1. Heat oven to 180c. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape in to 4 even-sized burgers. Chill for 15 minutes. 
2. Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of oil and salt. Cook in the oven for 30 minutes, turning half way through.
3. Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 minutes until golden. Turn over and repeat for the other side until they are cooked through. 

Taken from BBC Good Food September 2013 

Baked Red Lentil Dhal

Serves 4-6

Ingredients
3 tbsp sunflower oil
1 onion, peeled and finely choped
2 tsp coriander seeds, ground
2 tsp cumin seeds, ground
1 tsp black mustard seeds
2 tsp grated root ginger
1/2-1 red chilli, deseeded and finely chopped
pinch of ground cinnamon
4 green cardamom pods, seeds extracted and crushed
1 tsp turmeric
1 tbsp tomato puree
250g red lentils
700ml chicken stock
salt and pepper
2-3 tbsp chopped coriander
Squeeze of lemon juice

Instructions 
1. Preheat the oven to 180c. Heat the sunflower oil in an oven proof saucepan or casserole over a low-medium heat. Add the onion and garlic, cover and cook for 10 minutes until soft.
2. Increase the heat to medium high, add the spices and cook for 1 minutes to toast. Add the tomato puree and red lentils, stir for 1 minute then add the stock. Bring to the boil, season with salt and pepper. Cover and bake in the oven for 10 minutes or until the lentils are cooked and soaked up the liquid. 
3. Add the chopped coriander and season to taste. Add a little citrus juice if necessary. 

Taken from Rachel Allen, Bake

Baked Chicken with Lemon and Garlic and Pilaf Rice

Serves 4-6

Ingredients
2 tbsp olive oil
1 whole chicken, cut into pieces
Salt and pepper
125ml white wine
20 garlic cloves, unpeeled
Finely grated zest of 2 lemons, and the juice of 1 lemon
1 sprig of thyme
1 bay leaf
300ml chicken stock
Pilaf Rice
25g butter
1 small onion, peeled and chopped
300g basmati rice
750ml chicken stock

Instructions
1. Preheat oven to 170c. Heat a large casserole or saucepan over a medium heat. Add the olive oil and chicken pieces, skin side down. Cook on both sides until golden brown. Season with salt and pepper. Pour off and discard any fat. 
2. Add the wine and garlic cloves and boil for 2 minutes. Add the lemon zest and juice, the herbs and the stock. Bring to the boil, cover and bake in the oven for 30-40 minutes or until cooked. 
3. To cook the rice, melt the butter in a casserole dish or saucepan, add the onion and season. Cover and cook over a low heat for 10 minutes or until soft. Add the rice and stir for 2 minutes until it crackles. Add the stock and some salt and pepper. Bring to the boil, then transfer to the oven to cook for 10 minutes. Cover and keep warm.
4. Serve the chicken with the rice in shallow bowls, sprinkled with chopped parsley. Squeeze the soft garlic out of the skin on to toasted baguettes.

Taken from Rachel Allen, Bake

Spinach and Chickpea Koftas

Serves about 20

Ingredients
200g spinach
Olive oil
1 tbsp cumin seeds
2 x 420g tins chickpeas, drained
1 tsp paprika 
1/2 tsp ground turmeric
2 tbsp chickpea (Gram) flour

Instructions
1. Wash the spinach, then place in a medium hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
2. Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
3. Place the chickpeas, cumin and spices, along with a good pinch of salt and pepper, in a blender and blitz to a fine paste (add 2-3 tbsp of water as needed). Add the spinach, sprinkle in the flour and mix well to combine.
4. Dust your hands with flour, then take a tablespoon of the mixture and mould in to an egg shape (or roll into a ball). Repeat with all the mixture, then place on a plate dusted with flour. Chill for at least an hour.
5. Preheat the oven to 120c. Heat some oil in a pan and shallow fry the koftas in batches over medium heat for 2-3 minutes until golden brown on all sides. Drain after frying, and keep them warm in the oven.

Taken from Gordon Ramsay's Ultimate Cookery Course

Coriander, Ginger and Chilli Butter Chicken

Serves 4

Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt

Instructions 
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute. 
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.

Taken from Gordon Ramsay's Ultimate Cookery Course

Chicken, Sweet Potato & Spinach Curry

Serves 4

Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve

Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted. 
3. Serve with basmati rice.

Taken from BBC Good Food September 2013
 
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt

Turkey Meatball Caesar Salad

Serves 4

Ingredients
500g lean minced turkey
1 onion, finely chopped
small pack chives, snipped
125ml buttermilk
1 garlic clove, crushed
4 tbsp grated pecorino or Parmesan
2 shakes Tabasco
1 tbsp Worcestershire sauce
squeeze lemon juice
2 cos lettuces

Ingredients
1. Heat oven to 200c. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, garlic, 2 tbsp on the Parmesan, half the tabasco and half the Worcestershire sauce with some seasoning. Shape in to about 20 small meatballs with lightly oiled hands. 
2. Arrange the turkey balls in a single layer in a roasting tin and cook for 10 minutes. Remove, turn the turkey balls. Cook for another 10 minutes. 
3. Meanwhile, tip the rest of the buttermilk in to a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving. Top with the meatballs, then sprinkle with chives. 

Taken from BBC Good Food September 2013

Tip: In substitute for Buttermilk, use equal parts soured cream, milk and plain yoghurt.  

Gluten Free Sweet and Sour Chicken

Serves 4

Ingredients
300g chickpeas
3 tbsp gluten-free all purpose flour
1/2 tsp salt
6 tbsp sparkling mineral water, ice cold
400g chicken breast, cut into strips
sunflower oil
1 red pepper and 1 yellow pepper, de-seeded and cut into strips
1 onion, finely chopped
2 tbsp fresh coriander leaves
rice, to serve
For sauce:
3tbsp gluten-free rice wine
1/2 tsp chilli flakes
2 garlic cloves, grated
1 tbsp gluten free fish sauce
3 tsp granulated sugar
juice of 1 lime

Instructions
1. For the sauce, place all the ingredients in a bowl, mix well and set aside.
2. In a large bowl, add the flour, salt and mineral water, then beat with a hand whisk to make a smooth batter. Add the chicken pieces and combine well to coat. Pour the oil in to the wok to a depth of 1 inch and heat until hot. Add the battered chicken pieces, several at a time, and cook for 4-5 minutes until golden. Remove and drain on paper towels.
3. Leave about 3 tbsp oil in the wok. On low-medium heat, add the peppers and chickpeas and stir fry for 2 minutes. Add the onion and cook for a minute longer. Add the sauce and cook for 1 minute to let it thicken slightly. Add the chicken and turn to coat well. Scatter over the coriander and serve with rice.

Taken from The Gluten-Free Cookbook

Per serving: 245kcal, protein 27.5g, Fat 7.5g, Sat Fat 1.1g, Carbohydrate 16.7g, Sugar 7.5g, Fiber 4.7g, Salt 0.7g

Oven Baked Sweet Potato Fajitas

Serves 4 

Ingredients
2 large sweet potatoes
1 onion, 2 red onions
1 large red pepper, deseeded 
1 tbsp vegetable oil
2 tbsp cider vinegar, or white wine vinegar
30g sachet fajita seasoning
1/2 small pack coriander, chopped
1/2 small pot low-fat soured cream
small iceberg lettuce, shredded
100g reduced-fat feta, crumbled

Instructions
1. Heat oven to 180c. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. Arrange in a single layer on a large baking tray and cook for 40 minutes (turn halfway through).
2. Meanwhile, make the wraps (See gluten free tortilla recipe). Once the veg is cooked, sprinkle with the coriander, then roll up in the wraps with a dollop of soured cream, some lettuce and crumbled feta on top. 

Taken from BBC Good Food September 2013

Lemon and Raspberry Muffins

Makes 15 (Cupcake size)

Ingredients
300g self raising flour
1 tsp bicarbonate of soda
150g caster sugar
6tbsp veg oil
150ml low-fat lemon yoghurt
Finely grated zest and juice of 1 small lemon
2 eggs, lightly beaten
150g fresh raspberries

Instructions
1. Preheat oven to 190c/375f. Line muffin tray with paper muffin cups.
2. Mix flour, bicarbonate of soda and sugar in a large bowl. In a separate bowl, mix together vegetable oil, yoghurt, lemon zest and juice and eggs. Add the wet ingredients to the dry ingredients with the raspberries and mix briefly until just combined.
3. Spoon the batter in to the prepared muffin cups. Bake for 15-18 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out on to a wire rack.

Taken from Muffins Galore

Speckled Chocolate Muffins

Makes 15 (cupcake size)

Ingredients
50g rolled oats
275ml milk
2 tsp vanilla extract
250g plain flour
1 tbsp baking powder
1/2 tsp salt
110g caster sugar
150g plain chocolate, coarsely grated
1 egg, lightly beaten
100g butter melted

Instructions
1. Preheat oven to 200c/400f. Line muffin tray with paper muffin cases.
2. Put oats in a bowl and pour over the milk and vanilla extract. Stir, then leave to soak while you prepare remaining ingredients
3. Mix the flour, baking powder, salt and sugar in a large bowl. Stir in the chocolate. Stir the egg and melted butter in to the soaked oat mixture. Add the oat mixture all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter evenly into the muffin cases. Bake for 18-20 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack.  

Tips: Use a mixture of plain, white and milk chocolate for a marbled effect.

Taken from Muffins Galore

Lemon Cheesecake

Serves 4

Ingredients
200g sweetened condensed milk
150g cream cheese
140ml double cream, whipped
2 large lemons
6 digestive biscuits, crushed
40g butter

Instructions
1. Melt butter slowly on stove and add the crushed digestive biscuits. Stir in until the butter is absorbed. Turn out in to a loose bottomed tin and pat gently. Refrigerate.
2. Place the soft cheese in a mixing bowl and soften with an electric mixer. Add the condensed milk slowly, then the double cream. Add the lemon rind (grated), then squeeze the lemon juice out of the lemons a little at a time whilst mixing. Once all the lemon juice is added, transfer to on top of the biscuit base and refrigerate for at least 1 hour.

Adapted from Nigella's Online Community Recipes

Pork Sliders

Ingredients
4 rashers of rindless smoked back bacon, finely chopped
olive oil
1 banana shallot, peeled and finely chopped
1 tsp smoked paprika
500g minced pork

Instructions
1. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from the heat. Drain off any excess fat on kitchen roll.
2. Season the pork and mix well with the cooked shallots and bacon. Shape in to balls the size of golf balls and flatten in to patties.
3. Heat the oil in a large frying pan. Season the patties and cook for 1-2 minutes on each side, basting with the juices until cooked through. Turn off the heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly. 

Taken from Gordon Ramsay's Ultimate Cookery Course

Homemade BBQ Sauce

Ingredients
Olive oil
1 small onion, peeled and finely diced
2-3 garlic cloves, finely chopped
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp Worcestershire Sauce
6 tbsp tomato ketchup

Instructions
1. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar. Fry for 5 minutes until softened. Add the paprika and stir to combine. Cook for 10-15 minutes until the onion is caramelising, then add the vinegar and let it cook for a couple of minutes.
2. Add the Worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced. Taste and add the seasoning as necessary. Remove from the heat and set aside. 

Taken from Gordon Ramsay's Ultimate Cookery Course

Gluten Free Lemon and Raspberry Sponge Cake

Serves 12

Ingredients
450g pot gluten free lemon curd yoghurt
150ml sunflower oil
3 large eggs
300g golden caster sugar
300g gluten free self raising flour blend
25g ground polenta
1 tsp xanthan gum
1 tsp gluten-free baking powder
150g pack raspberries
170ml pot double cream

50g icing sugar, sifted

zest of 1 lemon, plus 1 tbsp juice

Instructions
1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. 
2. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins.
3. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
4. Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving.
4. Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.

Taken from BBC Good Food Magazine August 2013

Sweet Potato Cakes with Onion Seeds and Bacon

Serves 6
 
Ingredients
2 medium sweet potatoes, skin on
2 large eggs, lightly beaten
1 cup rice flour
3 tsp gluten-free baking powder
1/2 tsp freshly ground nutmeg
1 tbsp black onion seeds
salt and pepper
knob of butter
bacon to serve

Instructions
1. Cook the whole potatoes in a pan of water for about 15-20 minutes, until soft, then drain. When cool enough to handle, peel and mash until smooth. Add the eggs and mix well. Set aside.
2. Sift the flour and baking powder into a bowl, add the nutmeg, and mix. Add the sweet potato and stir gently to mix. Don't overwork the mixture or it will get sloppy. Stir in the onion seeds and season with salt and pepper.
3. In a non-stick frying pan, heat a little butter. Add 1 heaped tablespoon of the mixture and flatten slightly with a palette knife. Cook for 4-5 minutes until the underside becomes golden, then flip and cook the other side. Repeat with the rest of the batter. Serve with bacon.

Taken from The Gluten Free Cookbook

Per Serving: 210kcals, protein 6g, Fat 5g, Sat Fat 1.6g, Carbohydrate 36g, Sugar 4g, Fiber 2g, Salt 0.8g 

Chorizo and Apple Sausage Rolls

Makes 12

Ingredients
small knob of butter
1 small eating apple, peeled and finely diced
6 chorizo style sausages
small handful parsley, chopped
375g pack puff pastry
3 tbsp apple sauce
1 egg, beaten
2 tbsp poppy seeds

Instructions
1. Put the butter and apple in a small plan and cook for 5 minutes until the apple has softened, then cool.
2. Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash together with a fork, or your hands.
3. Heat the oven to 200c/180c fan. Roll out the pastry to a rectangle, roughly 32cm x 20cm. Cut in half, so that there are 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture in to 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling. Seal by pressing the pastry with a fork.
4. Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg then sprinkle with poppy seeds. Cut small slashes into each roll.
5. Bake for 25-30 minutes, changing the trays over halfway through the cooking time.

Taken from BBC Good Food Magazine June 2013

Turkey Meatball Curry

Serves 4

Ingredients
500g turkey mince
1 tbsp veg oil
1 onion, roughly chopped
thumb sized piece of ginger, peeled and chopped
1 garlic clove
small bunch coriander, roughly chopped
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp Korma paste
6 tbsp ground almonds
400ml can low-fat coconut milk

Instructions
1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. 
2. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
3. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning.
4. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
 

Tangy Turkey Sloppy Joes

Serves 6

Ingredients
1 tbsp olive oil
2 small red onions, chopped
2 garlic cloves, chopped
500g turkey mince
1 tsp ground cumin
1 tsp hot smoked paprika
2 tbsp soft brown sugar
125ml cider vinegar, plus 1 tbsp
500ml passata
75ml low fat mayonnaise
1 tbsp golden caster sugar
1/2 head of celeriac, peeled and grated
2 carrots, grated

Instructions
1. Heat the oil in a large frying pan. Add half the onions, the garlic and some seasoning, and cook for 5 minutes. Add the mince and cook until thoroughly browned. Add the cumin, paprika, brown sugar and 125ml cider vinegar, and cook for 5 minutes more. Pour in the passata na dcook for another 10 minutes. Set aside and keep warm.
2. In a mixing bowl, combine the 1 tbsp vinegar, mayo, a little seasoning and the caster sugar. Add the celeriac, carrots and remaining onions, and mix well. Serve the mince on top of the buns, topped with the celeriac slaw.

Taken from BBC Good Food Magazine, July 2013

Chicken Tikka Burgers

Serves 6

Ingredients
6 small chicken breasts
6 burger buns
2 tbsp tomato puree
250g Greek yoghurt
thumb sized piece of ginger, finely grated
4 garlic cloves, crushed
2 tbsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
juice of 1 lemon

Instructions
1.  Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade (all the ingredients) for 2-3 hours.
2. Heat the BBQ or grill, griddle the chicken for 4-5 minutes on each side until cooked through. Place the chicken in buns with salad and chutney.

Taken from BBC Good Food Magazine, July 2013