by Tom Kerridge
3 Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.
4 Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut; mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are coated in the oil and nectar mix.
5 Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden brown on top.
6 Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.
7 For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack.
8 Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week.
Apricot, date and pistachio flapjacks
Chocolate chip cookies
Quick and easy, these giant cookies are a sure-fire way to get children – or anyone – excited about cooking. They are made with wholemeal flour, which is better for you and also adds an extra nutty flavour, but I’m not claiming this makes them all that healthy! They’re just a great way to encourage the family into the kitchen to get cooking. V ❄
Makes 15
450 calories per cookie
220g butter, softened
150g light brown sugar
150g golden caster sugar
2 large free-range eggs
300g chocolate chips
1 tsp vanilla extract
1 tsp baking powder
1 tsp bicarbonate of soda
500g wholemeal plain flour
150g pecans or macadamia nuts, roughly chopped
A little flaky sea salt, for sprinkling
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Line two or three large baking trays with baking parchment.
2 Using an electric hand whisk, beat the butter and both sugars together in a large bowl, until light and creamy. Add the eggs one at a time, beating well after each addition.
3 Set aside a handful of chocolate chips to add later. Add the rest to the whisked mixture, along with the remaining ingredients (except the salt), and mix gently with a wooden spoon until it comes together to form a dough.
4 Divide the dough into 15 large pieces and roll into balls. Flatten each ball to a disc, about 7cm in diameter and 1cm thick. Place on the lined baking trays, leaving at least 5cm space in between the cookies. Sprinkle a few chocolate chips and salt flakes on top of each one.
5 Bake for 18–20 minutes or until the cookies are golden. Remove from the oven and leave to cool slightly on their trays before eating.
To freeze: Before baking, freeze the cookies in a single layer on trays (so they don’t stick together as they freeze), then transfer to an airtight container. Bake from frozen, adding 2–3 minutes to the cooking time.
Chocolate chip cookies
Coconut and raspberry loaf cake
We make a lot of loaf cakes at the pub because they are versatile when it comes to adding flavours, and are easy to portion into slices; they keep well too. Topped with a simple raspberry icing, fresh raspberries, coconut flakes and nuts, this cake looks really pretty, but the decoration doesn’t need to be precise – just pile it all on top! V
10 slices
295 calories per slice
A little butter or oil, for greasing
2 ripe large bananas, peeled (250g peeled weight)
250ml coconut milk
1 vanilla pod, split and seeds scraped
150g golden caster sugar (or coconut sugar)
Finely grated zest and juice of 1 lemon
100g desiccated coconut
200g self-raising flour
1 tsp baking powder
300g raspberries
For the icing
120g icing sugar
About 1 tsp lemon juice
For the topping
10g coconut flakes, lightly toasted
50g hazelnuts, toasted and roughly chopped
1 Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2 Mash the bananas in a large bowl, then add the coconut milk, vanilla seeds, sugar, lemon zest and juice and mix well. Add the desiccated coconut, flour and baking powder and mix to a smooth batter. Gently fold through half the raspberries.
3 Pour the mixture into the prepared loaf tin. Bake on the middle shelf of the oven for 35–40 minutes, until a skewer inserted into the middle comes out with just a few moist crumbs clinging. Remove from the oven and leave the cake in the tin for 5–10 minutes. Turn out onto a wire rack and leave to cool completely.
4 To make the icing, in a bowl, mash about eight of the remaining raspberries with a fork until smooth. Tip in the icing sugar and mix well, adding enough lemon juice to create a loose icing.
5 Drizzle the raspberry icing on top of the cake and scatter over the remaining fresh raspberries and the toasted coconut flakes and hazelnuts. This cake will keep for up to 3 days in a cake tin or other airtight container (without any fresh raspberries on top).
Coconut and raspberry loaf cake
Orange, cardamom and polenta cake
Orange and cardamom is a classic pairing that works really well in a dessert if you prefer something a little less sweet. This is an elegant spin on an upside-down cake, and the polenta and almonds give a deliciously moist, dense texture. V
12 slices
405 calories per slice
250g butter, softened, plus extra for greasing
250g golden caster sugar
1 vanilla pod, split and seeds scraped
4 large free-range eggs
250g ground almonds
150g fine polenta
2 tsp baking powder
2 tsp ground cardamom
2 large oranges
For the orange syrup
Juice from 2 oranges (ideally blood/blush oranges)
1 tbsp honey
3 tbsp orange liqueur, such as Grand Marnier
4 tbsp water
To finish
30g pistachios, cut into fine slivers
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 23cm round springform cake tin and line with baking parchment.
2 Using an electric hand whisk, in a large bowl, beat together the butter, sugar and vanilla seeds until light and creamy. Beat in the eggs, one at a time, beating well after each addition.
3 In another bowl, mix together the ground almonds, polenta, baking powder and cardamom. Zest the 2 oranges over this dry mixture, then tip it into the whisked mixture and stir until well combined.
4 Peel the zested oranges, removing all of the white pith, then cut into slices. Lay the orange slices in the bottom of the prepared cake tin, overlapping them slightly and placing one slice in the middle. Carefully spoon the cake mixture into the tin.
5 Bake the cake on the middle shelf of the oven for 50–60 minutes, until the surface is light brown and the edge is coming away from the sides of the tin slightly. If it is getting too dark on top towards the end of the cooking time, cover loosely with foil. To check that it is cooked, insert a skewer into the centre; it should come out with just a few moist crumbs clinging. Remove from the oven and leave to cool in the tin for 10 minutes.
6 Turn the cake out onto a serving dish so that the oranges slices are now on the top. Carefully wave a cook’s blowtorch over the surface of the cake, to lightly char the oranges slices. Leave to cool.
7 Meanwhile, for the syrup, put all the ingredients into a small saucepan and bring to the boil over a medium heat, stirring to combine. Lower the heat and simmer for about 10 minutes, until thickened slightly.
Take off the heat and leave to cool for 15 minutes.
8 Brush the orange syrup over the surface of the cake to coat evenly. Sprinkle with the pistachios and cut into slices to serve. This cake will keep for up to 2 days in a cake tin or other airtight container.
Orange, cardamom and polenta cake
Lemon and blueberry loaf cake
Lemon lends a delightful freshness to this moist loaf cake. It contrasts with the tangy sweetness of the blueberries, which soften and seep into the cake as they cook. V ❄
10 slices
465 calories per slice
250g butter, softened, plus extra for greasing
200g golden caster sugar
4 large free-range eggs
100g Greek yoghurt (0% fat)
1 tbsp vanilla extract
2 tbsp lemon curd
Finely grated zest of 1 lemon
150g blueberries
250g self-raising flour
1 tsp baking powder
For the icing
175g icing sugar
1 tbsp plus 1 tsp Greek yoghurt (0% fat)
1 tbsp plus 1 tsp lemon curd
To decorate
100g blueberries
1 lemon, for zesting
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 900g (2lb) loaf tin and line with baking parchment.
2 Using an electric hand whisk, or a stand mixer fitted with the whisk attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition.
3 Using a rubber spatula, fold the yoghurt, vanilla, lemon curd and lemon zest into the mixture. In another bowl, toss the blueberries with 2 tbsp of the flour.
4 Sift the remaining flour and baking powder over the cake mixture. Add the blueberries and fold in, using a large metal spoon, until just combined. Spoon the mixture into the loaf tin and gently level the surface.
5 Bake on the middle shelf of the oven for 45 minutes – 1 hour, until a skewer inserted into the middle comes out with just a few moist crumbs clinging. If the cake appears to be getting too brown in the oven, cover it loosely with foil. Remove from the oven and leave the cake in the tin for 5–10 minutes, then turn out onto a wire rack and leave to cool completely.
6 Once the cake has cooled, whisk the ingredients for the icing together until smooth. Spread the icing over the top of the cake. Decorate with blueberries and zest over the lemon. Cut into slices to serve.
To freeze: Wrap the whole un-iced cake in foil and seal in a plastic bag. Defrost at room temperature before icing. Or freeze individual iced slices, wrapped in foil; defrost at room temperature.
Lemon and blueberry loaf cake
Chocolate beetroot cake
The rich flavours of dark chocolate work well with earthy ingredients like beetroot. The moist sponge is an amazing colour but it’s all about the vibrant beetroot juice icing! V
12 slices
455 calories per slice
125ml sunflower oil, plus extra for greasing
300g dark chocolate (70% cocoa solids), broken into pieces
300g raw beetroot, peeled
4 large free-range eggs
200g light muscovado sugar
2 tsp vanilla extract
150g wholemeal self-raising flour
1 tsp baking powder
½ tsp ground cardamom
For the icing
250g icing sugar
About 2½ tbsp milk
Reserved beetroot juice (from above)
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly oil a 23cm round springform cake tin and line with baking parchment.
2 Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Remove and leave to cool.
3 Coarsely grate the beetroot, then squeeze in your hands over a bowl, to extract (and save) the juice.
4 In a large bowl, beat the eggs, sugar, oil and vanilla extract together for 3–5 minutes, until thick and foamy. Sift the flour, baking powder and cardamom together over the mixture. Fold in gently until almost combined, then fold in the melted chocolate and grated beetroot.
5 Spoon the mixture into the prepared tin and spread gently to level. Bake on the middle oven shelf for 45 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs clinging.
6 For the icing, in a bowl, mix the icing sugar with enough milk and beetroot juice to make a thin, blush-pink icing. Save the rest of the beetroot juice.
7 Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool. Lift onto a large plate, placing it upside down so you have a flat surface to ice.
8 Using a palette knife, spread the icing on top of the cake and let it drip over the edges. Dip a pastry brush into the remaining beetroot juice and flick it over the icing to create a random pattern. Slice the cake to serve. It will keep for 2 days in an airtight container.
Chocolate beetroot cake
Earl Grey fruit loaf
The addition of Earl Grey to this classic fruit loaf cake makes it a slice destined for an afternoon tea break. It travels and keeps well, so you could even take it to work with you, to resist a 4pm raid on the vending machine. V ❄
10 slices
295 calories per slice
150g cold butter, diced, plus extra for greasing
2 Earl Grey tea bags
300ml just-boiled water
200g mixed dried fruit
100g dried figs, diced
60g dark muscovado sugar
275g self-raising flour
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
½ tsp sea salt
Finely grated zest of 1 orange
2 large free-range eggs, beaten
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 900g (2 lb) loaf tin and line it with baking parchment.
2 Place the tea bags in a medium saucepan and pour on the just-boiled water. Simmer for 2 minutes, then lift out and discard the tea bags. Add the dried fruit and sugar, stir and simmer for another 1 minute until the sugar is dissolved. Tip into a heatproof bowl and set aside to cool until just warm to the touch.
3 Put the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the ground spices, salt and orange zest and mix to combine. Make a well in the middle.
4 Stir the beaten eggs into the cooled tea mixture and pour into the dry ingredients. Stir until just combined then spoon into the prepared tin.
5 Bake on a lower oven shelf for about 50 minutes, until a skewer inserted into the middle comes out with just a few moist crumbs clinging. Remove from the oven and leave the cake in the tin for 5–10 minutes, then turn out onto a wire rack to cool a little more.
6 Slice and enjoy with a cuppa, ideally while still warm, though it’s also nice at room temperature. It will keep for up to 3 days in a cake tin or other airtight container.
To freeze: Wrap the whole cake (or slices) in foil and seal in a plastic bag. Defrost at room temperature.
Earl Grey fruit loaf
Banana choc ices
A more nutritious – and more delicious – alternative to shop-bought ice creams. If you have kids around, get them involved coating and dipping the choc ices into the nuts and dried raspberries to discover what their favourite toppings are. You will need eight mini ice-cream silicone moulds and eight wooden lolly sticks. V ❄
Makes 8
140 calories per choc ice, plus chosen toppings
3 medium-large bananas, peeled (350g peeled weight)
100g full-fat natural yoghurt
1 tbsp vanilla extract
100g good-quality dark chocolate (70% cocoa solids), broken into pieces
2 tbsp coconut oil
For the toppings
Mixed nuts, toasted and finely chopped
Coconut flakes, toasted and lightly crushed
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Pistachio nuts, finely chopped
Freeze-dried raspberries
1 Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into 8 mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.
2 When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.
3 Line a tray with baking parchment or a non-stick silicone mat. Take the banana lollies from the freezer.
4 Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve.
TIP ✔ If you are freezing these after assembling, wrap each one loosely in baking parchment then place in a freezerproof container in the freezer until ready to eat.
Banana choc ices
GLUTEN-FREE
These recipes don’t contain any gluten, though you may need to leave out an ‘optional ingredient’ such as flatbread. Watch out for hidden gluten: when you’re buying grains like rice, oats and polenta, check that the packet says they’re guaranteed gluten-free or else they might contain traces of it. The same goes for sauces, condiments, stock cubes and baking powder.
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