Love Marmite, or loathe it, these easy spirals are perfect for lunch boxes or picnics. If you really can’t stand Marmite, just leave it out and use only your favourite cheese; or try spreading with pesto or ‘nduja instead. And if you’re in a hurry, then a batch of savoury scone dough can be used in place of the bread (no proving required), or for ease you could use a 500g pack of bread mix, to save all the weighing and measuring.
Prepare: 25 minutes Cook: 20 minutes Makes: 12
500g strong white bread flour, plus extra for dusting 7g sachet fast action yeast ½ tsp salt ½ tsp sugar 2 tbsp Marmite, or to taste (the squeezy one is easier to use for this recipe, if you have it) 100g Cheddar cheese, grated
Place the flour into a large bowl. Put the yeast to one side of the bowl and the salt and sugar on the other side. Gradually mix in 250-300ml water until very soft.
Keep kneading either by hand or with a stand mixer until the bowl is clean and the dough is smooth and elastic. Cover and set aside in a warm place for 45 minutes or until doubled in size.
Preheat the oven to 200C, gas mark 6 and line a large baking tray with parchment paper. Turn onto a floured surface and using a rolling pin, roll into a large rectangle – about 35-40×25-30cm. Spread or squeeze over the marmite, as evenly as possible, then scatter over the cheese. Starting at the long edge in front of you, roll up, like a swiss roll. Then using a sharp knife, cut into 12 even pieces.
Place cut-sides up on the prepared tray and place into the oven for 20 minutes, or until bubbling, risen and golden. Leave to cool slightly and serve warm or cold. They are best on the day they are baked, but will keep in an airtight container for a day or two.
These meatballs are really quick and easy to make, so they’re perfect for a meal during the week. You can also freeze them, and the sauce (although I would do this separately) so they’re always ready to use.
Put the onion, celery, carrot and garlic into a food processor and blitz until very finely chopped (or you can do this by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
Warm the oil in a large, heavy-based frying pan or shallow casserole, add the vegetable mixture, along with the thyme, and cook over a low heat, stirring occasionally, for about 10 minutes.
Add the tomatoes, filling up each empty can with water and adding that to the pan too. Season with the sugar, 1 tsp sea salt flakes (or 1/2 tsp table salt) and some pepper. Stir well and let the mixture come to the boil, then turn the heat down and simmer gently while you make the meatballs.
Put the reserved chopped vegetables into a large bowl with mince, egg, breadcrumbs, cheese and Worcestershire sauce. Season with 1/2 tsp sea salt flakes and mix together lightly with your hands. Dampen your hands with a little cold water and roll teaspoon sized pieces of mince into balls. Put each one onto a large, lined baking tray or board as you go, to make about 50 little meatballs.
Drop the meatballs gently into the simmering sauce – working from the outside of the pan, in concentric circles. Simmer gently for 20-30 minutes, turning the balls over halfway through, until thoroughly cooked. Serve with pasta, rice, couscous or even a jacket potato or wrap.
This deliciously rich pudding makes it’s own gooey sauce as it cooks. It’s one of those strange self-saucing bakes where you pour the sauce over the top of the cake batter, before baking. Then the layers swap over in the oven. We call it an ‘impossible pudding’ in our house.
Prepare: 15 minutes Cook: 30 minutes Serves: 8
100g butter , melted, plus extra for greasing 250g self-raising flour 140g caster sugar 75g cocoa 1 tsp baking powder 1 large orange, finely grated zest and juice 3 medium eggs 150ml milk 100g orange dark or milk chocolate, broken into pieces (I used Lindt orange milk chocolate) 200g light soft brown sugar
Preheat the oven to 180C, gas mark 4 and grease a 2 litre ovenproof baking dish with a little butter. Put the flour, caster sugar, 50g of the cocoa, baking powder, orange zest and a pinch of sea salt flakes in a large mixing bowl.
Whisk the orange juice, eggs, melted butter and milk together, then gradually pour this onto the dry ingredients, whisking throughout, until smooth. Stir in the chocolate pieces. Spoon the mixture into the baking dish.
Mix 300ml freshly-boiled water with the soft brown sugar and remaining 25g cocoa. Pour this all over the pudding batter – don’t worry, it will look really odd and unappetising at this stage!
Bake for 30 minutes, until the surface looks firm and risen. Spoon into serving bowls, together with the rich, glossy sauce beneath. Eat immediately with cream, custard or vanilla ice cream.
Top tip: If you don’t like chocolate and orange together, just leave out the fruit (adding a little extra milk to loosen the sponge) and use plain dark or milk chocolate instead.
You can even do this in a slow cooker: Remove and grease the slow cooker pot. Follow steps 1 and 2 above, then spoon the mixture into the slow cooker pot. Mix 275-285ml (1/2 pint) freshly-boiled water with the soft brown sugar and remaining 25g cocoa then pour this over the batter. Return the pot to the slow cooker base, cover and cook on high for 3 hours, until firm and risen.
This recipe couldn’t be easier. It’s super tasty and nourishing – perfect for family meals or a bit of easy entertaining. You can make it ahead if you like too – just to make things even easier. Keep reading to find out how…
Prepare: 10 minutes Cook: 20 minutes Serves: 6
500ml whole milk 2 fresh bay leaves 1 small onion, finely chopped 3-4 anchovies in olive oil, drained and chopped 4 tbsp cornflour 4 tbsp dry white wine 750g mixed fish fillet (haddock, cod, salmon), skinned, in large chunks 150-250g raw, peeled king prawns 2 tbsp flat-leaf parsley, chopped 75g fresh breadcrumbs 25g Parmesan, finely grated
Preheat the grill to medium. Pour the milk into a large, shallow, ovenproof and flameproof casserole dish (or use a saucepan and transfer to an ovenproof dish later). Add the bay leaves, onion and anchovies and bring to a gentle simmer for 5 minutes or until the onion is tender.
Mix the cornflour with 4 tbsp cold water to make a paste. Stir into the milk and simmer for 2-3 minutes, until thickened slightly.
Stir in the white wine and then the fish. Season and cook for 2-3 minutes. Stir in the prawns and cook for a further 3-5 minutes or until the prawns are pink. Remove the bay leaves, then add the parsley.
If needed, transfer the mixture into a 2 litre ovenproof dish. Mix the breadcrumbs and cheese together, then scatter over the top of the fish. Grill for 5 minutes or until golden and bubbling. Serve immediately. Great with steamed green beans.
Top tips: if you’re a fan of peas, add a few handfuls of frozen or fresh peas to the mixture at the same time as the fish. And if you want to make this ahead, just make the fish layer, then cool, cover and chill for up to 24 hours, then when ready to eat, reheat gently and add the crumbs at the last minute and continue as above.
These super easy cookies are made with just 5 ingredients. They are like a chocolate shortbread really – buttery, crumbly and delicious. Add some choc chunks too if you like, or drizzle melted chocolate over them too once cooled. Keep reading for my top tip on how to get them all a beautifully even, round shape too….
Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the orange zest.
Roll the dough into a log about 6-7cm thick – or adjust, depending on how big or small your want your cookies. Wrap and chill for at least 1 hour, until firm, or for up to 5 days. The dough can also be frozen at this stage, for up to 1 month.
Preheat the oven to 180C, gas mark 4. Using a sharp knife, cut the unwrapped log into 1cm-thick rounds. Transfer to a baking tray lined with baking parchment and bake for 10-12 minutes.
Remove from the oven and immediately, while they are still hot, use a round cutter, just bigger than the cookies, to shape each one like this….see the video below…this is called cookie scooting. Leave them to cool on the tray.