Mustard-stuffed Chicken


  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated
  • 1 tbsp wholegrain mustard
  • 4 skinless boneless chicken breast fillets
  • 8 smoked streaky bacon rashers


  1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Salmon Pasta Salad with Lemon & Capers


  • 85g wholewheat penne
  • 1 tbsp rapeseed oil
  • 1 large red pepper, roughly chopped
  • 2 frozen, skinless wild salmon fillets (about 120g each)
  • 1 lemon , zested and juiced
  • 2 garlic cloves, finely grated
  • 1 shallot , very finely chopped
  • 2 tbsp capers
  • 6 pitted Kalamata olives, sliced
  • 1 tsp extra virgin olive oil
  • 2 handfuls rocket


  1. Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
  2. Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
  3. Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

Raspberry and Almond Shortbread Thumbprints


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Cornish pasties


  • 8 oz (225g) plain flour
  • 4 oz (115g) very cold vegan margarine
  • Pinch salt
  • Cold water to mix
  • 2 oz (55g) vegan margarine
  • 1 stick celery, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium potato, diced
  • 1 small onion, sliced
  • 2 oz (55g) mushrooms, coarsely chopped
  • 1 tsp mixed dried herbs
  • Seasoning to taste
  • 1/2 tsp yeast extract (optional)

Chinese Stir Fried Noodles


  • 2 tbsp oil
  • 100 g fresh noodles or 75g dried noodles
  • 1/2 cup (about 3 oz / 75 g) proteins
  • 2 cups vegetables , chopped packed cups
  • 2 tbsp Real All Purpose Chinese Stir Fry Sauce
  • 1/4 cup water (4 tbsp)
  • Base Flavouring – your choice
  • Extra Flavourings


  1. If using dried noodles, cook them according to the packet instructions. Also see notes for tips.
  2. Prepare the protein by slicing them against the grain into 1/4″ / 0.5cm slices or 2/3″ / 2cm cubes.
  3. Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds – don’t let them burn!
  4. Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in “floret” form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens – you will add them in the next step.
  5. Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).
  6. Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
  7. Serve immediately.
Base Flavourings (choose any, none or all)
  1. Garlic clove, minced
  2. Ginger, finely chopped (1/2 tsp)
  3. Birds eye chilli, finely chopped (1/4 to 1/2 tsp) (to your taste)
Extra Flavourings (choose any, none or all)
  1. Sriracha, Chilli Bean Paste or other Spicy addition (1 tsp)
  2. Sweet chilli sauce (1 tbsp)
  3. Substitute some or all of the water with pineapple or orange juice
  4. Rice vinegar – for a touch of tartness (1 tsp)
  5. Fresh cilantro / coriander leaves, or thai basil (2 tbsp)
  6. Garlic or ordinary chives, chopped (2 tsp)
  7. Pinch of Chinese five spice powder

Why Espresso & Gelato Together is the Perfect Pick-Me-up

Peanut butter and chocolate, or fresh-picked strawberries and whipped cream. Sometimes, the sweetest treats in life are the simplest. Few desserts showcase that better than affogato, an effortless marriage of two of Italy’s finest exports, espresso and gelato.

“The milk protein binds with the tannins of the coffee and so the coffee becomes less bitter, and this rich, toasty pairing transpires,” said Stephanie Reitano, who’s been serving affogato for more than 15 years as owner and chef at Philadelphia’s Capogiro and Capofitto. “It’s an ideal match when it comes to a taste experience.”

Affogato comes from the Italian affogare, “to drown”, a reference to the submerging of cold gelato in a shot or two of hot espresso. In Italy, the term extends to any form of ice cream drowned by another ingredient, whether a chocolate sauce or amarena cherries or hot cocoa.

“We already had sundaes in the US, so here the word is typically just reserved for an affogato café,” Reitano said.

Take note, however, that it’s often seasonal, especially at cafes where ice cream or gelato aren’t a regular offering but sourced specifically for the summery treat.

Tips for a good affogato
Winter, spring, summer, or fall, whipping up affogatos at home is always an option, and it’s easy.

Classically, it’s made with one small, tightly packed scoop of vanilla, fior di latte, or hazelnut gelato paired with a double shot of espresso.

“The fat content of gelato is very low compared to ice cream. It doesn’t get in the way of tasting all of the milk and sugar flavors, or mask all of those rich notes of the coffee,” Reitano said. “But, honestly, if you invest in a quality ice cream, that will work, too.”

If you do use ice cream, Reitano suggests allowing it to sit on the counter for 10 to 15 minutes, until it’s easy to scoop, because ice cream is naturally colder than gelato straight out of the freezer. Don’t pour the espresso directly from your espresso maker – put the double shot in a cup and then add it immediately before serving.

“The timing is everything with affogatos,” Reitano said.

It’s also crucial to chill the serving glass to avoid ending up with a watered-down, milky espresso rather than a dessert to be enjoyed by the spoonful.

Beetroot Bread


  • 250g Beetroot (Cooked, Vacuum Packed)
  • 500g Strong White Bread Flour (we like Allinson)
  • 1 tsp Caster Sugar (we like Silver Spoon)
  • 1 Easy Bake Yeast Sachet (we like Allinson)
  • 225ml Warm Water
  • 70g Walnuts (Chopped)
  • 1 tsp Ground Allspice
  • 1 tsp Salt


  1. Chop the beetroot finely in a food processor
  2. In a large mixing bowl combine the flour, allspice, salt and walnuts.
  3. Make a well in the centre and add the beetroot, yeast, sugar and water. Mix all the ingredients together to make a soft, pink dough. You may need to add a little extra flour to form it into a soft ball.
  4. Turn out onto a floured work surface and knead until the dough is smooth and elastic.
  5. Place the dough in a large bowl lightly greased with some oil. Cover with a tea towel and set aside in a warm place for one hour or until doubled in size.
  6. Turn the dough out onto a floured surface and knead just 5 times.
  7. Shape the dough into a bloomer shape and place on a baking tray lined with baking parchment. Cover the dough with some oiled clingfilm and set aside again for about one hour or until doubled in size. This is soft, moist dough. Take care not to over rise as it may collapse in the oven.
  8. Preheat your oven to 180°c Fan / 200°c / gas mark 6
  9. Remove the clingfilm and dust the loaf with flour and slash the top with a sharp knife.
  10. Bake in your preheated oven for 40 minutes or until the base sounds hollow when tapped. Cool on a rack.