Chocolate chickpea brownies

Makes 30 brownie bites

Ingredients
1.25 cups dark chocolate chips
1 can chickpeas, rinsed and drained
2 eggs
1/4 tsp cinnamon
2 tbsp cocoa powder
1 tbsp vegetable oil
2 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp baking powder

Instructions
1. Melt the chocolate chips in a bowl over a saucepan of simmering water. Preheat the oven to 160c.
2. Add all the ingredients (except the chocolate) to a blender and blend until smooth. Add the melted chocolate and blend until combined.
3. Line an 8"x8" tin with parchment paper. Pour the brownie batter in to the tin and smooth with a knife. 
4. Bake for 28-30 minutes. Allow brownies to cool for a few minutes, then remove from the tin and peel off the parchment paper. 

Adapted from www.theroastedroot.net

Nutritional Info: 87 calories, 3.9 fat, 2.2g saturated fat, 18mg sodium, 47.5g potassium, 14.2g carbohydrate, 1.4g dietary fiber, 9.6g sugars (please note may not be exact)

Toffee Cupcakes with Caramel Cream Cheese Frosting

Makes 12 cupcakes

 Ingredients
For the cake: 
190g plain flour, sifted
1 1/2 tsp baking powder
120g soft brown sugar
pinch of salt
120ml milk
2 eggs
6 tbsp melted butter
2 tsp vanilla extract

For the filling:
125g condensed milk  (to make dulce de leche)

For the frosting:
100g full fat cream cheese
100g unsalted butter
250g icing sugar, sifted
60g condensed milk (to make dulce de leche)

Instructions
1. Preheat the oven to 170c. In a large bowl, mix together flour, salt and baking powder. Add the sugar and mix well.
2. In a separate bowl, mix the milk, eggs, vanilla and butter. Whisk together until light and fluffy. Add to the flour and mix well until smooth.
3. Spoon in to muffin cases and bake for 20-25 minutes.
4. Make the dulce de leche/caramel - pour the condensed milk in to a bowl over boiling water. Cover with tin foil and boil for 1-2 hours, regularly checking and stirring. Will thicken and darken in colour. (This is my preferred method for making the dulce de leche - it can be bought ready made, or made by alternative methods).
5. Once the cupcakes are cooled, use a cupcake corer to take out the centre of each and fill with a spoonful of dulce de leche filling.

6. Make the frosting: Beat the cream cheese until light and creamy. Beat the butter and icing sugar together until fluffy, then add the cream cheese and beat. Add the dulce de leche, beat until combined then place in the fridge to thicken a little.
7. Spoon or pipe the frosting on to the cupcakes and decorate as preferred.

Cake recipe kindly adapted from allrecipes.com
Frosting recipe adapted from The Little Loaf (from Peggy Porschen)
 

Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes

Serves 4

Ingredients
5 cloves of garlic
small bunch of flat-leaf parsley
3 tbsp olive oil
2 tbsp cranberry or red-currant jelly
grated zest of 1 lemon and 2 tbsp lemon juice
4 skinless chicken breasts
450g new potatoes
4 sprigs rosemary


Instructions 
1. Crush 2 of the cloves of garlic and finely chop the parsley, then add to a large bowl, mixing with 1 tbsp of the olive oil, the cranberry jelly and lemon zest and juice.
2. Score the chicken breasts diagonally 3-4 times (to a depth of about 1cm). Place in a bowl with the marinade, turning each breast in the mixture to ensure it is thoroughly coated. Season well with salt and pepper, then cover the bowl and leave for a minimum of 30 minutes.
3. Preheat the oven to 220c. Halve the potatoes and place in a large roasting tin with the remaining olive oil, whole garlic cloves and the sprigs of rosemary. Season well and roast for 20-25 minutes.
4. Remove the potatoes, reduce the temperature to 200c. Place the chicken breasts in the roasting tin on top of the potatoes. Pour over the remaining marinade and return to the oven for 15 minutes. Remove, cover with foil and allow to rest for 5 minutes.

Taken from The Intolerant Gourmet, Pippa Kendrick

Lemon Cupcakes (Hummingbird Bakery)

Makes 12 cupcakes

Ingredients
120g plain flour
150g caster sugar
1 1/2 tsp baking powder
2 tbsp grated lemon zest
40g unsalted butter
120ml milk
1 egg
Splash of lemon juice (not in the original recipe)
For the frosting:
250g icing sugar
80g butter
2 tbsp grated lemon zest
yellow food colouring (as much as for the desired colour)
25ml milk
Splash of lemon juice (not in the original recipe)

Instructions
1. Preheat oven to 170c. Put flour, sugar, baking powder, zest, and butter in a freestanding electric mixer with a paddle attachment. Beat on slow speed until a sandy consistency is reached. Gradually pour in the milk and beat until just mixed. Add lemon juice if using.
2. Add the egg and continue beating until just mixed (scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple of minutes until smooth (do not over-mix).
3. Spoon the mixture in to paper cases, filling 2/3 full. Bake for 20-25 minutes. Leave to cool slightly before turning out of the tin on to a wire cooling rack.
For the frosting:
1. Beat together the icing sugar,  butter, lemon zest and food colouring in a free-standing mixer on medium-slow until well mixed. 
2. Turn the mixer down to slow and add the milk and lemon juice if using. When it is all mixed in, turn the mixer up to high speed. Continue beating until light and fluffy, at least 5 minutes. 
3. When the cupcakes are cold, pipe or spoon the frosting on top and decorate. 

Notes: I wanted to make these particularly lemony so added lemon juice to both the cakes and the frosting. 
 
Adapted from The Hummingbird Bakery Cookbook

 

Beetroot Dip

Makes 1 cup

Ingredients
2 medium beets, rinsed well
2 tsp olive oil
1/2 cup greek-style yoghurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
1/2 tsp roasted cumin seeds, to serve


Instructions
1. Preheat oven to 180c. Place beets on a sheet of foil, brush with olive oil and wrap in the foil. Place on a baking sheet, and bake for 1 hour. Cool, then peel.
2. Chop roughly and place in a food processor. Add 2 tsp olive oil, yoghurt, spices and lemon juice. Process until smooth, seasoning with salt and pepper. Serve in a bowl sprinkled with cumin seeds. 

Note: We used ready cooked beetroot so just missed out step 1.

Adapted from The Gluten-Free Kitchen 

Spicy Sweet Potato Dip

Makes 2 cups

Ingredients
1 tbsp unsalted butter, melted
1 garlic clove, crushed
2 1/4 cups peeled and cubed sweet potato
1/2 tsp sweet smoked paprika
1 tsp olive oil
2 scallions, finely chopped
1 1/2 inch piece fresh ginger, grated
1 fresh red chilli, seeded and finely chopped
1/2 cup canned butterbeans, drained and rinsed
zest and juice of 1 lemon or lime (may require more juice)

Instructions
1. Line a baking sheet with parchment. Preheat oven to 180c. 
2. Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. PLace on a baking sheet and bake for 25 minutes or until tender.
3. Heat a small pan over medium heat. Add  olive oil and any remaining garlic butter. Add scallions, ginger and chile and saute until softened. 
4. Transfer sweet potato and scallion mixture to a food processor. Blend until a puree. Add butter beans, zest and juice and continue to puree until smooth.
5. Transfer dip to a bowl, drizzle with olive oil and sprinkle with paprika.




Taken from The Gluten-Free Kitchen

Chicken Rogan Josh

Serves 4

Ingredients
6 skinless and boneless chicken thighs
2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala


Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.

Taken from the Intolerant Gourmet, Pippa Kendrick

St Patrick's Day Green Velvet Cupcakes

Makes 12 cupcakes

Ingredients
2.5 cups all purpose flour
2 cups sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla
1 oz green food colouring

Instructions
1. Preheat oven to 170c.
2. Lightly whisk the eggs. Add in the remaining liquid ingredients. Whisk until well blended, then set aside.
3. Place all the dry ingredients in your mixing bowl and stir together well. Add the food colouring in to the wet ingredients.

4. Pour the wet ingredients in to the dry, and mix on medium-high speed for about a minute until well combined. 

5. Fill the cupcake cases two-thirds full, then bake for 15-20 minutes. 

Notes: I topped with some cream cheese frosting (see recipe), and some crushed mint matchmakers!

Vanilla Frosting (Hummingbird Bakery)

Makes enough for 12 cupcakes

Ingredients
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml milk
a couple of drops of vanilla extract

Instructions
1. Beat the icing sugar and butter together in a free standing mixer on medium slow speed until well mixed. Turn the mixture down to slow speed.
2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. 
3. Once all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. 

Taken from The Hummingbird Bakery Cookbook

Cream Cheese Frosting (Hummingbird Bakery)

Makes enough to frost 12 cupcakes

Ingredients
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Instructions
1. Beat the icing sugar and butter together in a free-standing mixture on medium-slow speed until the mixture comes together.
2. Add the cream cheese in one go and beat until completely incorporated. Turn the mixture up to medium high speed.
3. Continue beating until the frosting is light and fluffy (at least 5 minutes). Do not overbeat, as it will become runny.

Taken from The Hummingbird Bakery Cookbook

Red Velvet Cupcakes (Hummingbird Bakery)

Makes 12 large cupcakes


Ingredients
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
2 tbsp red food colouring (may vary depending on the manufacturer)
1/2 tsp vanilla extract
120 ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1.5 tsp white wine vinegar
1 quantity of Cream Cheese Frosting (see recipe)

Instructions
1. Preheat the oven to 170c. Put the butter and sugar in a free standing mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixture up to high speed, slowly add the egg and beat until everything is well incorporated.
2. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow and pour in half the buttermilk. 
3. Beat until well mixed, then add half the flour and beat until well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl then turn up to high speed and beat until the mixture is smooth and even. 
4. Turn the mixture down to slow speed, add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple of minutes.
5. Spoon the mixture in to the paper cases until two-thirds full, and bake for 20-25 minutes. 
6. When the cupcakes have cooled completely, spoon the cream cheese frosting on top.


Taken from The Hummingbird Bakery Cookbook

Marshmallow Cupcakes

Makes 12 large cupcakes

Ingredients
120g plain flour
140g caster sugar
1.5tsp baking powder
pinch of salt
45g unsalted butter, at room temperature
120ml milk
1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows
1 quantity of vanilla frosting (see recipe)

Instructions
1. Preheat oven to 170c. Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with paddle attachment, and beat on slow until a sandy consistency and everything is combined. Gradually pour in half the milk and beat until just incorporated.
2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour in to the flour mixture. Continue beating until just incorporated, scrape down the edges, then mix for a couple more minutes until smooth (don't overmix).
3. Spoon in to the paper cases until two-thirds full and bake for 20-25 minutes. Leave to cool slightly in the tray before turning out onto a cooling rack.
4. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each and fill with a dollop of marshmallow. Leave to cool. 
5. Stir the remaining mini marshmallows in to the frosting until dispersed then spoon on to the cupcakes. 

Taken from the Hummingbird Bakery Cookbook

Rajasthani Murgh Laccha

Serves 4

Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves

Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred. 
6. Add the ground cardamom and finish with the green chilli and coriander.

Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!

Adapted from The Three Sisters, Quick and Easy Indian Cookbook

Butternut Squash Gnocchi

Serves 4

Ingredients
1 butternut squash (2.5lbs), peeled, seeded and cut in to 1 inch cubes
1 cup rice flour
3 1/2 tsp salt
1 tsp xanthan gum
1/4 tsp black pepper
4 quarts water (6 litres)
1/4 cup butter
2 tsp minced garlic
1 tsp dried parsley
1 tsp sage
1/2 tsp dried thyme
Juice of 1 lemon
1/4 cup shredded parmesan

Instructions
1. Place squash in a large microwavable bowl. Cover with vented plastic wrap. Microwave on high for at least 10 minutes or until very tender (may require longer than 10 minutes, just keep checking it). Let stand for 10 minutes to cool slightly, then drain.
2. Mash squash into a bowl. Add 1 cup of rice flour, 2 tsp salt, xanthan gum and pepper. Mix wel.
3. Heavily dust a surface with rice flour. Working in batches, scoop portions of the dough onto surface and roll in to 1/2 inch thick rope using floured hands. Cut into 3/4 inch pieces.
4. Bring water and 1tsp salt to the boil Drop 8-12 gnocchi at a time into the water. Cook for about 2 minutes (until they come to the surface), then remove and drain on kitchen roll. Continue with remaining gnocchi.
5. Combine butter, garlic, parsley, sage, thyme and remaining salt in a large skillet. Heat until the butter is melted and just begins to brown. Add lemon juice and cook for 30 seconds. Add the gnocchi, tossing gently to coat. Cook for about 2 minutes or until lightly brown. 
6. Divide between bowls then top with cheese.

Notes: Also tried this substituting the butternut squash for swede - worked really well!





Adapted from The Gluten-Free Kitchen

Icky Sticky Chicken Drumsticks

Serves 4

Ingredients
8-10 chicken drumsticks
1 garlic clove, crushed
1/2 cup vegetable oil
2 tsp sesame oil
1 tbsp grated fresh ginger
finely grated zest and juice of 1 lime or lemon
1 tbsp runny honey (or light brown sugar)
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
2 tsp ground cumin
Sesame seeds, to sprinkle

Instructions
1. Line a shallow baking pan with parchment paper. Preheat the oven to 180c.
2. Combine ingredients for the marinade in a glass or ceramic dish. Add chicken and marinate in the fridge for 1.5-2 hours. Remove from fridge 30 minutes before cooking.
3. Remove chicken legs from marinade and place in a baking pan. Reserve marinade. Sprinkle legs with sesame seeds and bake for 35-45 minutes or until cooked through. Baste with reserved marinade once or twice during cooking. Add any remaining marinade to the baking pan towards the end of cooking. Allow marinade to bubble in the dish and then serve over the chicken.

Taken from The Gluten-Free Kitchen

Polenta Pizza

Serves 4

Ingredients
3 cups chicken stock
1/2 cup coarse polenta
1/2 cup fine polenta
1/2 tbsp dried chopped parsley
2-3 tbsp olive oil
1 garlic clove, crushed
Tomato puree
Toppings

Instructions
1. Line 12x10in baking pan with parchment paper, then line a baking sheet with parchment paper.
2. Preheat oven to 180c. Heat stock over high heat and bring to boil. Mix coarse and fine polenta, then pour into the boiling water in a thin, steady stream. Stir constantly with a wooden spoon.
3. Reduce heat to a slow steady simmer, stirring, until the polenta thickens (about 3 minutes). Stir in the parsley.
4. Spoon polenta into prepared baking pan and flatten with dampened hands or a spatula. Cool polenta, cover with plastic wrap and refridgerate until firm. 
5. Combine oil and garlic and brush one side of the polenta (or the baking sheet). Turn out the polenta on to the baking sheet. Spread with the tomato puree and then the toppings of choice. Bake for 15-20 minutes or until cheese is lightly browned. 

Adapted from The Gluten Free Kitchen, Pamela Moriarty

Banana Bread (with soaked raisins)

Makes 1 loaf

Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract

 
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil. 
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins. 
5. Leave in the tin to cool, then turn out on to a rack.

Adapted from Nigella Community Recipes

Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.

Vanilla Buttercream

Makes enough for about 30 cupcakes

Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tbsp vanilla extract

Instructions 
1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl.
2. Reduce the speed to low and gradually add the icing sugar. Once it is all mixed in, increase the speed to medium high and add the vanilla. Whip until light and fluffy, scraping down the bowl as needed.

Adapted from browneyedbaker.com

Chocolate Buttercream (The best ever!)

Makes enough for about 30 cupcakes

Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tsp vanilla extract
4oz semisweet chocolate, melted and cooled

Instructions
1. Whip the butter on medium-high speed for 5 minutes (using stand mixer).
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until blended. Add the melted chocolate, whip at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.

This can be stored for a couple of weeks in the fridge - it'll just need re-whipping before using.

Adapted from browneyedbaker.com 

Hummingbird Bakery Chocolate Cupcakes

Makes 12 cupcakes

Ingredients
3/4 cup plus 2 tbsp all purpose flour
2 1/2 tbsp cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 tsp vanilla extract

Instructions
1. Preheat the oven to 325F.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer. Beat on a slow speed until a sandy consistency.
3. Whisk the milk, egg and vanilla together, then slowly pour about half in to the flour mixutre. Beat to combine and turn the mixer up to high speed.
4. Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes, until the batter is smooth.
5. Spoon the batter in to paper cases until 2/3 full. Bake in the preheated oven for 22-25 minutes.
6. Let the cupcakes cool in the tin before turning out on to a wire rack to cool completely.
7. Decorate! 

Taken from Hummingbird Bakery Cookbook

 

Hummingbird Bakery Vanilla Cupcakes

Makes 12 cupcakes

Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup of whole milk
1 large egg
1/4 tsp vanilla extract
 
Instructions
1. Preheat oven to 325f.
2. Put the flour, sugar, baking powder, salt, and butter in an electric mixer and beat on slow spped until it reaches a sandy consistency.
3. Gradually pour in half the milk and beat until the milk is just combined
4. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds and then pour into the flour mixture and continue beating until just incorporated.
5. Scrap any unmixed ingredients from the side of the bowl and continue mixing for a couple more minutes, until smooth. Do not over mix.
6. Spoon the batter in to the paper cases until 2/3 full and bake for 20-25 minutes.
7. Let the cupcakes cool before turning out on to a wire rack to cook completely.
8. Decorate! 

Taken from Hummingbird Bakery Cookbook
 
 

Chickpea and Tuna Salad

Serves 4-8

Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained

Instructions 
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad

Taken from Great Scot Chickpeas packet

Raspberry Muffins

Makes 14 muffins

Ingredients
60g butter, melted
200g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
pinch of salt
120ml milk
1 large egg
1 tbsp lemon juice
180g raspberries 

Instructions
1. Preheat the oven to 200c
2. Melt the butter in the microwave and leave to cool. Meanwhile, sift together the flour, baking powder and bicarbonate of soda into a large bowl. Add the caster sugar and salt, and mix.
3. In a separate bowl/jug, whisk together the egg, milk, lemon juice and butter. Add to the dry ingredients, and mix well.
4. Fold in the raspberries, but don't over-stir as the raspberries will break up.
5. Spoon in to a lined muffin tray and bake for 20 minutes in the oven.

Adapted from Jamie Oliver's members' recipes