Cake Or Death Cooking

Preparation time: 30 minutes. Cooking time 2 hours.Serves 8. This dish is an institution! It originated in the Mughal Empire (mainly Northern India, North Eastern Pakistan and Bangladesh) and is now eaten by people of South Asian origin around the world. There are a number of varieties on the theme of Biriani, and this is my take. The combination of spice flavours and the flavour of slightly fried rice is fabulous. The inclusion of rice, meat and vegetables mean that it makes for a great one-pot-meal. It is also ideal for catering for a large group as this batch alone will serve 8 comfortably. It does take a number of hours to prepare but the results are well worth it – enjoy! Ingredients 3 tbsp vegetable oil1kg (2lb 3oz) onions,8 green cardamom pods5 black cardamoms2 bay leaves4 cloves garlic75g (2 ½ oz) ginger (weight before peeling)4 medium sized green chillies2 tsp each of ground cumin, turmeric, chilli powder, ground coriander and paprika1 tsp salt30g (1 oz) butter1.2kg (2lb 10oz) chicken breast, skin removed300g (10 ½ oz) frozen peas140ml (9tbsp) Greek yoghurt1 x 390g tub or tin of chopped tomatoesjuice of 1 lemon or limesmall bunch of coriander600g (1 lb 5oz) pilau rice1.2 litres watera few strands saffron100g (3 ½ oz) almonds, blanched (skins removed) Equipment Very large non-stick pan with a lidSieve for washing rice Method The first stage is to prepare all your ingredients, in the following ways:• Peel and chop the onion• Measure out the spices into a bowl• Peel and grate or crush the garlic and ginger and chop the chilli• Weigh out the peas• Chop the chicken into cubes, approximately 2 cm square• Wash the coriander very well to remove any grit• Wash the rice in a sieve several times with cold water• Toast the almonds under a relatively low grill – keep a close eye on these as they may begin to burn quickly. Heat vegetable oil in the large non-stick pan until quite hot, keeping on a medium to high heat: add onions, bay leaves and both types of cardamoms and fry for 10 minutes until they are getting quite brown. Add garlic and ginger, turn the heat down a little and fry for 3 minutes more. Remove a third of the onions from the pan and set aside. Add spices and salt and cook for a couple of minutes more. Add butter and allow melting slightly, and then adding the chicken and cook, stirring until sealed. Add in yoghurt and fry for 1-2 minutes. Add the tomatoes and cook for 2 mins. Then add the rice and stir gently to avoid breaking down the pieces of meat. Add water, saffron and peas, bring back to the boil, cover, turn down to as low heat as possible, and simmer for between 20 and 35 minutes. Check it after 20 minutes of cooking and taste it. If it tastes too spicy, add limejuice or more yoghurt. Once most of the water has cooked off, sprinkle with limejuice, coriander and the reserved fried onions and almonds (if using).

Preparation time: 20 minutes. Cooking time 55 minutesMakes approximately 10 generous slices. This cake is traditionally made for Jewish New Year (Rosh Hashanah) to symbolize wishes for a sweet new year. It is as dense and rich as it is delicious. Best of all it improves with age and will keep for weeks if not months. I usually enjoy this cake with a cup of hot tea or coffee and my feet up, and it certainly feels like a very special treat. Enjoy! Ingredients 160g (5 ½ oz) plain flour1 ½ tsp baking powder¾ tsp bicarbonate of soda1 ½ tsp ground cinnamon½ tsp ground ginger¼ tsp ground cloves¼ tsp ground allspice75 ml vegetable oil90 ml clear honey25g (1 oz) brown sugar75g (2 ½ oz) caster sugar1 egg70 ml tea1tbs dessert wine, liquor or milk35g flaked almonds, sesame seeds or ground hazelnutsa little butter or margarine, melted, for greasing the tin Equipment 2 lb loaf tin (8.5 x 11.5 x 9 cm) Method Preheat the oven to 170 centigrade. Grease the tin with the melted butter or margarine and either line with greaseproof paper or dust with flour. Make a cup of black tea the usual size and strength that you would make a cup of tea. In a large bowl, sift the flour, baking powder, bicarbonate of soda and spices. Stir in the two types of sugar with a fork. In a separate bowl, whisk the egg until it is slightly frothy. Make a well in the centre of the sifted dry ingredients, pour in the oil, honey, whisked egg, tea and dessert wine, liquor or milk. Stir the mixture until smooth. Pour into the tin, sprinkle with almonds/sesame seeds/ground hazelnuts. Cover the tin with tin foil, put in to the preheated oven and cook, covered for 40 minutes and then take off the tin foil (use oven gloves as it will be hot) and cook for a further 10-15 minutes, uncovered.

Preparation time: 20 minutes Cooking Time: 20 minutesServes: Enough for all of your friends. Some years ago I lived in a house-share near Brick Lane. One of the house-mates was a lovely German girl called Claudia. In many ways she was Claudia by name and a bit like Claudia Schiffer by nature: tall, beautiful, lovely and creative. Perhaps most importantly she made amazing Christmas cookies. For several years, a few weeks before Christmas we would sit in our cosy, but slightly cruddy kitchen with a bunch of girl friends, shaping hundreds of these biscuits, while we chatted and drank wine. The biscuits are super easy to make and they make great presents for friends and family. Ingredients 50g ground almonds50g chopped hazelnuts or chopped nuts280g plain flour1 tsp baking powder70g caster sugar1 egg yolk1 tsp vanilla essenceA pinch salt200g unsalted butter, softened8 tbsp raspberry jam100g icing sugarA little extra butter (approx 30g for greasing the tins) Equipment 2 large flat baking tinsGrease-proof paper Method Preheat the oven to 180 centigrade. Grease 2 large baking tins with butter, line with grease-proof paper and then grease the grease-proof paper. Place all ingredients together in a bowl and mix together with your hands until it forms a smooth dough. Divide the dough mixture in half and shape half into ‘thimble’ shapes and half into ‘crescent’ shapes as follows: ‘Thimbles’ (also known as ‘thumbprint cookies’) Roll the first half of the dough into little balls, each about the size of a nutmeg, and then shape these into little thimble shapes (which also look a bit like a very crudely shaped cup – like a cave man might have) by pressing your finger into the middle of the ball. Then gently press down each ‘thimble’ to make it slightly lower in height and place these on the greased baking tray, at least 5cm apart from the next ‘thimble’. Dredge (sprinkle) these with icing sugar using a sieve or tea strainer. Then put your raspberry jam in a pan on the hob and heat gently until it is more liquidy, spoon a little dollop of jam into the hole in the middle of each biscuit. Place these in the preheated oven and for 15-20 minutes ‘Crescents’ (known as ‘vanillekipferl’ in Germany) Shape the other half of the dough into little crescent shapes about 1 inch across. Place these on the other greased baking tray, at least 5cm apart from the next ‘crescent’. Dredge (sprinkle) these with icing sugar using a sieve or tea strainer. Place these in the preheated oven and cook for 10-15 minutes

Coooking time: 15minsServes 4. An age old family recipe, this has been passed down through my mother’s German heritage. The aroma of cinnamon, cloves and lemon mixed with warm wine will perk you up when you come in on a cold winters night. It is just about the easiest thing you will ever make so its perfect for a party – enjoy! Ingredients T350ml cold water1 stick cinnamon3 pieces of lemon peel, peeled length-ways from a lemon500ml red wine (2/3 bottle wine)50g sugar4 cloves Method Pour the water into a large pan and add spices and lemon peel. Place the pan on the heat and heat gently until the water begins to boil. Once boiling, simmer for approximately 2 minutes. Turn the heat down, add the sugar to the water and stir to melt. Then add the wine and continue heating on a low heat for about 10 minutes, as long as it takes for the mixture to get hot again. The most important thing is to be very careful not to boil the mixture after the wine has been added. Serve in thick glasses (that don’t look like they will break under the heat of the Gluwein) or cups.

Prep time: 90 mins Coooking time: 40minsServes 10. This is an Italian style sweetbread that is a really good dish to eat at breakfast time. You can prepare it the night before and have have it ready for a delicious breakfast. Ingredients Dough:375g plain flour, sieved150ml warm water3 tablespoon golden caster sugar6 tablespoons extra virgin olive oil10g dried yeastPinch of salt The rest:600g blackberriesExtra virgin olive oil3 tablespoons golden caster sugar3 tablespoons fennel seed Equipment Method Sieve the flour into a heap on the worktop and make a well. Dissolve the yeast in the water and mix in the sugar, salt and olive oil. Pour into the well and mix in with the flour. Knead for at least 15 minutes and then place in a bowl, covered with a damp tea towel (and preferably in a warm spot) for an hour (minimum). Pre heat the oven to 180 degrees. Knock back the dough and divide into two. Press out half the dough onto a baking tray (greased with olive oil). Cover with half the fruit and sprinkle with 1.5 tablespoon of sugar, 1.5 tablespoons of fennel seeds and some oil. Cover with the remaining dough, crimp the edges and repeat. Bake for around 40 minutes, leave to cool and serve.

Coooking time: 40minsServes 4. This is a classic warming British pudding to keep you toasty on those cold autumnal nights. The fruit filling, which can be made from any kind of apples, benefits from a hint of cinnamon which gives a lovely spicy flavour. This quick, easy recipe takes just minutes to prepare. Ingredients Topping60g (2oz) plain flour40g (1 ½ oz) butter20g (3/4 oz) brown sugar10g (½ oz) oats20g (¾ oz) chopped nuts (optional) Filling300g (10 ½ oz) apples1 1/3 tbsp orange juice (either juiced fresh from an orange or bought)If using cooking apples add 2 heaped tbsp sugar Equipment Method Preheat the oven to gas Mark 4 (180c). In a mixing bowl, rub together the flour and butter until it looks like fine breadcrumbs. Stir in the oats, sugar and nuts (if you are using them). Grease an oven-proof dish or several small oven-proof dishes (ramekins). Peel, core and chop the apples into approximately 1cm cubes. Place cubes of apple in a buttered dish, sprinkle with cinnamon and sugar (if you are adding sugar to the apples). Lightly shake or mix the apples to ensure the cinnamon and sugar are evenly distributed. Then sprinkle the crumble mixture over the apple mixture. Place in the oven and cook for 25 mins for small crumbles and 40 mins for one large crumble.

Preparation time: 30 minutes Cooking time: 2 1/2 hoursServes 2 generously as a main course. This is a very simple and fantastically tasty recipe. You just need to be organised and allow time to marinade the meat in advance. I strongly recommend you get nice big fat duck legs from a butcher rather than pre-packaged ones from a supermarket that are invariably a lot smaller. Slow cooking the duck legs leaves you with thin crispy skin and meat that melts in the mouth. Ingredients 2 fat duck legs2 tbsp dark soy sauce1.5 tsp five spice (five spice is a blend of cinnamon, star anise, fennel, cloves and Sichuan pepper)4-5 star anise0.5 stick of cinnamon0.5 tbsp olive oil1 fresh chilli deseeded and chopped8 plums, halved and de-stoned1 tbsp Demerara sugar Equipment Chopping board and sharp knifeMeasuring spoons Method Place the duck legs in a bowl with the soy sauce, five-spice, star anise, cinnamon stick and olive oil. Cover and then marinate in the fridge for at least 2 hours, ideally over night. Find a casserole dish or baking tray that the duck legs will fit snugly into, put the plums, chillies and sugar in the bottom of the dish and then pour the marinade from the meat over the top. Thoroughly mix everything together and then put the duck legs on top. Place the dish in an oven pre-heated at 170 C/ Gas 3 for 2 – 2.5 hours. Remove the star anise and cinnamon stick before serving. Serve the duck leg with the plums and several spoonfuls of the delicious dark sauce accompanied by mashed potatoes, you could of course opt for noodles or rice if you preferred.

Preparation time: 20 minutes Cooking time: 60 minutesServes 4. This is the perfect dish for an autumnal night in. The spicy flavours of cumin, nutmeg and cinnamon combine perfectly with rich butternut squash and strong parmesan to create a mouthwatering pasta dish. Wholemeal pasta gives this dish a slightly grainy consistency. Ingredients 1 large onion (approximately 250g or 8oz)1-2 tbsp olive oil1 large clove of garlic½ tsp bouillon powder or other vegetable stock powderA small butternut squash, approximately 700g (1½ pounds) before peeling and removing the seeds500g (1lb 2 oz) boneless chicken, preferably white meat100ml white wine¾ tsp cumin¼ tsp cinnamon½ tsp nutmeg¼ tsp of cayennea pinch of chilli powder40g (1½ oz) parmesan Equipment Large Frying PanSaucepan Method Chop the chicken into cubes, approximately 1 cm square. Put these in a bowl and pour over the wine. Cover this and put it in the fridge to marinade, ideally for at least a few hours. About 45 minutes before you want to eat, put the olive oil in a non-stick frying pan on the hob to heat up, add the onions and the bouillon powder, cover and fry on a medium heat for 15 minutes until soft. Chop the butternut squash into two, using a sharp knife. Scoop the seeds out of the squash. Peel the squash halves, you will need to peel each section 3-4 times to remove all the skin, once you can see the orange flesh fully you know you have peeled it enough. Then cut each half into cubes of approximately 1cm. Add the garlic to the onion mixture, stir it in and cook for 1 minute more. Then add the raw squash along with the cumin, cinnamon, nutmeg, chilli and cayenne. Give this a good stir to combine and then cover and fry for 20 mins until squash has softened. If you have already roasted the squash you only need to cook for about 5 minutes at this point, just to heat it through. While this is frying, take the chicken out of the wine, using your hands. The once the squash has cooked though, add the chicken to the squash mixture and fry for approx another 10 minutes. Add the remaining wine and half of the parmesan and stir to combine. Cook further, simmering until chicken is cooked through. Serve this sauce over with wholemeal pasta, sprinkled with the rest of the Parmesan and a little sprinkling of black pepper.

Preparation time: 20 minutes (plus several hours in the fridge – ideally overnight).Serves 5 as an accompaniment to a main meal. This cous cous salad originates from the Middle East. The fresh flavours of tomato, lemon, mint and red onion make it an absolute favourite amongst my friends. It is a perfect accompaniment to grilled meat or fish (such as the Lamb Kebabs in our BBQ section). What is special about it is that the cous cous does not need cooking, the salad is left in the fridge for a few hours (or overnight) to swell up in the acidic lemon juice and the tomatoes! Ingredients 200g cous cous400g very ripe tomatoesJuice of 2 juicy lemons1 large red onion1 cucumber, washed20g mint (this is the weight before the stalks have been removed)1 ½ -2 tbsp olive oilPinch of saltFreshly ground black pepper to taste Equipment Cling-filmLarge Mixing Bowl Method Cut the cucumber lengthways down the middle and then chop each half again lengthways into very fine strips. Then turn these strips round and chop them into half cm cubes. Peel the red onion, slice into fine slices and then chop these slices into very tiny pieces. Chop the tomatoes in into little cubes of about half a cm (it sounds tiny but finely chopped tomato makes this salad all the more yummy). Remove the stalks from the mint and chop this finely, either by chopping with a sharp knife on a chopping board or by putting this into a cup and chopping it with scissors. Put all the chopped vegetables into a large bowl. Juice the lemons and pour the juice into the vegetables, add olive oil, lemon juice and black pepper. Give the mixture a really good stir with a large spoon. Put the mixture into the fridge for at least 1½ hours, it is ideal if you can leave this overnight in the fridge. The cous cous will have expanded in the lemon juice as well as from the acid in the tomato juice.

Preparation time: 30 minutes.Serves 6 as a side dish or 2 as a main course. This pasta salad has a certain yummy ‘tang’ to it, created by the rich, slightly sour tomatoes, the salty black olives and the tangy dressing. The green beans add a touch of crunchy freshness. This is perfect fair for a light lunch or served for dinner as an accompaniment to fish or meat. Ingredients Pasta3 tbsp olive oil30 black olives without stones, chopped into slices2 large cloves garlic, finely chopped500g (1lb 1 ½ oz) tomatoes (either cherry tomatoes chopped in 2 or medium tomatoes chopped into eighths)200g (6oz) green beans or broad beans, topped and tailed (chop the ends off) and chopped into thirds250g (8oz) pasta (Fusilli or Penne)50g (1 ½ oz) tin anchovy fillets, finely chopped (approximately ½ cm pieces) (optional) Dressing2/3 tbsp balsamic vinegar¾ tbsp white wine or cider vinegar½ tbsp spoon olive oil Equipment Roasting TraySharp KnifeFreezer Bags Method Pre-heat the oven to 220 centigrade. Put the tomatoes, ½ tbsp of the olive oil, chopped garlic and olives in a good sized bowl or a freezer bag. If using a bowl, stir them together and if using a freezer bag, hold the bag closed and shake, relatively rigorously to combine all the tomatoes and olives and ensure they are all covered in olive oil and garlic. Pour the tomato mixture onto a well greased roasting tin, drizzle with another 1/2 tbsp of olive oil. Roast for 40 mins in the oven, checking and turning/stirring every 10 minutes or so if they are beginning to get a bit burned on top. Boil a pan of water. Throw the green beans into the boiling water and cook for 2 minutes until slightly softened but still ‘al dented’ (they should still have a bit of bite). Drain and set aside. Once tomatoes have been cooking for 20 minutes, pour 1/2 a tbsp olive oil into the drained green beans, give them a quick stir to coat them in olive oil and then put green beans into the roasting tin on top of the tomatoes and olives and roast for 10 minutes more. In the meantime, boil a pan of water, add pasta, ½ a tbsp olive oil and the salt. Stir, bring the water back to the boil and boil the pasta until al dente (check the pack for estimated cooking time). Mix together all the salad dressing ingredients. While all the ingredients are still warm, in a large bowl, mix the tomato and green bean mixture with the pasta and anchovies (if using), add salad dressing and stir well.

Preparation time: 15 minutes.Serves 2 as a side or starter or 1 as a main course. This is probably the best salad known to mankind! The sharp earthy feta flavour goes really well with beetroot and the sweet and sour orange dressing complements the whole shebang. Its super quick and easy to make and the ingredients are pretty easy to find. Enjoy, we did! Ingredients Salad70g (2oz) red iceberg, well washed and drained (any lettuce will do but red iceberg goes particularly well)½ small red onion, cut into very fine rings (approx 25g red onion)1 cooked beetroot (preferably not the ones that are in vinegar), sliced very finely50g (1 ¾oz) blackberries (optional), washed and chopped in half80g (3oz) feta cheese Dressing1 ½ tbsp olive oil¾ tbsp of orange juice (less than the juice of half an orange)¼ tbsp white wine vinegar½ tsp honey Equipment Chopping BoardSharp Knife Method Tear the lettuce leaves into pieces and arrange in small bowls or plates. Chop the red onion into very fine rings and arrange these over the lettuce. Sprinkle the blackberries over this (if using). Finely slice the beetroot and arrange in a semi-circle over the salad. Crumble the feta cheese and sprinkle it over the salad. Whisk together all the salad dressing ingredients and pour this over the salad.

Preparation time: 15 minutes.Serves 4 as a side salad and 3 as a starter. The fresh cucumber and creamy avocado work really well together in this delicious salad. The soy sauce and lime based dressing gives it the slightly salty, sour complementary flavour it needs. It’s the perfect accompaniment to a fish main course or you can serve it as a starter. Ingredients Salad2 tbsp sesame seeds1/2 cucumber, quartered lengthways then chopped into slices100g (3 ½ oz) spinach washed and drained1 small avocado, peeled, stoned and chopped into cubes approximately 1-2 cms Dressing¾ tbsp soy sauce (not low salt soy sauce)1 tsp sesame oil¾ tbsp olive oil1 tbsp lime juice Method Put a non-stick saucepan on the heat without any oil in it. Add the sesame seeds and make sure you constantly stir. Cook the seeds for about 10 minutes until they begin to turn brown and keep an eye on the sesame seeds because they will begin to colour quite quickly. If they begin to make a ‘popping’ sound they are ready. To make the salad dressing, whisk together lime, soy sauce, olive oil and sesame oil. Clean and chop all the vegetables for the salad. Ensure you wash the spinach well and then dry it because there is nothing worse than spinach which has not been washed properly and is grainy. Depending on whether you are serving this as an accompaniment to a main course or as a starter, arrange the spinach either in a large bowl, or on small plates. Arrange the cucumber over the top. You can put it in the fridge at this point (before adding the avocado and sesame seeds) until you’re ready to eat. When you’re ready to eat the salad, peel and chop the avocado, arrange this over the spinach and cucumber, sprinkle over the sesame seeds, pour over the dressing, toss the salad and serve.

Preparation time: 5 minutes. Cooking time: 5 minutes. We promise these yummy warm haloumi slabs will be as popular with meat lovers as they are with the meat averse (otherwise known as vegetarians). The combination of grilled cheese with sweet honey and a kick of spice is absolutely delicious – enjoy!! Ingredients 250g haloumi cheese2tbsp runny honey3 medium red chillies (the ones about 2 inches long) Equipment Cocktail sticks Method Chop the haloumi into slices about 6mm-8mm wide. Then wash and chop the chillies into four slices lengthways, leaving the seeds in. Take a slice of haloumi and using a cocktail stick, spear a chilli piece into the haloumi to hold them together. Do this with all the haloumi and chilli pieces and sprinkle each piece with honey. Now place these on the BBQ when it is ready. When the haloumi begins to brown on one side, turn and cook on the other side, being careful not to burn the chillies. Once they are browned remove them from the BBQ and eat them while still fairly warm.

Preparation time: 20 minutes plus marinating time. Cooking time: 15 minutes.Makes approx 4 skewers. These delicious lamb skewers are perfect for a BBQ. The marinade gives the lamb a lovely spicy, yet subtle flavour and the addition of yoghurt makes it nice and tender. Best of all you can use any spices to give the marinade its flavour, so its an ideal opportunity to use up leftover spices, spice mixes or curry powder. Enjoy – we did! Ingredients Lamb500g (1lb 2oz) lamb, lamb cubes are ideal Marinade200ml plain yoghurt (live natural yoghurt is best)Juice and zest of 2 medium lemons (zest should be grated)2 cloves garlic, crushed or finally chopped1 pinch saltsprinkle black pepper4 tsp spices (any mixture of spices is fine, e.g. curry powder, moroccan spice mix is ideal or your own mix of spices from whatever you have in the cupboard). Vegetables1 green pepper, chopped into 1 inch cubes1 onion, cut into eighths Equipment Skewers. If these are wooden you should soak them in boiling water for an hour, this will prevent them from burning when you put them on the barbecue. Then remove them from the water and shake off excess water. Method Mix all ingredients for the marinade together in a bowl and stir to combine. Put the lamb into the marinade and give it a good stir to ensure the meat is well covered with marinade. Cover and leave this to marinade, preferably overnight, but a few hours will also be ok. When you’re ready to barbecue, brush your skewers with a little olive oil (you should do this if they are metal ones or wooden ones that have already been soaked in water). Then place the lamb pieces on the skewers with a piece of pepper or onion between each cube. To barbeque, get your barbeque going, once the coals begin to go grey, brush the metal wrack well with oil to prevent the lamb sticking. Drizzle a little olive oil on the lamb and vegetables on skewers and place your skewers on the barbeque. Cook them for approximately 2-5 minutes depending on the temperature of the barbecue, then turn them and cook again for 2-5 minutes, repeat this until all sides are noticeably cooked. Take one skewer off the barbecue and cut into a piece of lamb to check it is cooked through. Serve with pitta bread and salad.

For more recipies please visit cakeordeathcooking.co.uk Preparation time: 20 minutes. Cooking time: 15 minutes.Makes approx 6 smallish burgers. This scrumptious burger contains a yummy balance of subtle flavours which really complement the juicy meaty flavour of the minced beef. It’s perfect barbecue food, served in a bun with a dollop of ketchup or relish and some salad. Ingredients 1 small onion, very finely chopped500g (1lb 2 oz) beef mince1 tbsp parmesan, grated2 medium cloves garlic, crushed or finely chopped1 medium egg, lightly beaten1 tsp english mustard¼ tsp black pepper, groundpinch of salt Method Mix together onion, garlic, mustard, parmesan, black pepper, salt and egg in a large bowl and give it a good stir to combine well. Then add the meat and using your hands mix the whole mixture well to ensure it is all well combined. Now take small bits of the mixture, about the size of a golf ball, roll each into a ball and then flatten them to the shape of a nice thick burger. You are now ready to BBQ the patties. Get you BBQ going and when the BBQ is at the right temperature brush the metal wrack with a little oil then place the burgers on the BBQ. When they look cooked on one side, turn them over. To check they are ready, cut into one burger and if it is still red or raw looking put it back on the BBQ for a few minutes. Serve in burger buns with your favourite fillings, I use tomato ketchup and gerkins.

Preparation time: 20 minutes (plus a minimum of 2 hours marinading time) Cooking time: 15 minutesServes 6 The combination of delicate spices in this lovely Jamaican marinated chicken combine to produce a fabulous spicy, piquant flavour which will keep you and your barbeque guests coming back for seconds. Ingredients 850g (1 lb 14 oz) chicken thighs or other chicken pieces (preferably brown meat)1 tbsp allspice2-3 red or orange chillies (scotch bonnet chillies are ideal), seeds removed, very finely chopped2 tbsp (approx 2 tbsp) thyme, leaves removed from the stalks then very finely chopped2 medium onions, chopped into quarters2 -3 cloves garlic, crushed or finely chopped2 inch piece ginger, peeled and grated1 tbsp olive oil2 tbsp honey (or sugar can be used instead)120ml (4floz) white wine vinegar1 tsp ground black pepper120ml (4floz) soya sauce1 tsp ground nutmeg1 tsp ground cinnamon1 tsp ground cloves Method Mix all the ingredients except chicken together in a large plastic or glass bowl. To prepare the chicken remove any excess skin from each piece and make some small diagonal slashes in the skin, which will allow the marinade to soak into the flesh. Put the chicken thighs into the marinade, mix it around to ensure the chicken pieces are fully covered, cover and leave to marinade refridgerated for a few hours, preferably overnight. When you’re getting close to ready to eat, get your barbeque going. When it is ready, brush the metal bars of the BARBEQUE with some olive oil. Then put the pieces of chicken on the barbeque along with the pieces of onion. When the chicken looks cooked turn it over. Then when you think its completely cooked, take a sharp knife and cut into it to check. If it is still pink inside put it back on the barbeque to cook for another few minutes. When its completely cooked, take the chicken and onion off the barbeque. Serve with rice or bread and salad.

Preparation time: 45 minutes Cooking time: 30 minutesServes 6 I call this delectable cake ‘Cappuccino Cake’ because the coffee coloured sponge has caramelised nuts on the bottom and fabulous creamy white icing on top which gives it the appearance of a cappuccino. It is quite a rich and sophisticated cake, which required a bit of preparation so I would say it is most suitable for afternoon tea to celebrate a special occasion. Ingredients Cake120g (4 ¼ oz) unsalted butter, softened (by taking it out of the fridge a few hours before you’re ready to use it)30g (1oz) margarine or butter to grease the cake tin120g (4 ¼ oz) sugar2 large eggs120g (4 ¼ oz) self-raising flour2 tsp boiling water2 tsp freeze dried coffee granules1 tsp milk Topping120g (4 ¼ oz) mixed nuts, chopped (approximately ½ cm cubes)75g (2 ½ oz) white sugar85g (3 oz) unsalted butter½ tsp cinnamon Icing110g (4oz) cream cheese100g (3 ½ oz) butter, softened (by taking it our of the fridge a few hours before you’re ready to use it.225g (8oz) icing sugar Equipment 20cm diameter round cake tin Method Cake Preheat the oven to 180 centigrade. Grease the cake tin with margarine or softened butter, using a pastry brush or your hands (if you have cleaned them well), put the greased tin in the fridge to keep cool until you are ready to eat it. Cream together the softened butter and sugar until this mixture turns pale and smooth. Stir the eggs into the butter and sugar mixture, one at a time, do this gently, slowly stirring rather than ‘whisking’ or ‘beating’ the mixture. Mix together coffee granules and boiling water. Then sift in a little flour into the cake mixture with a small amount of the coffee mixture, fold this in and then repeat intermittently adding flour and coffee mixture to the cake mixture until it has all been added. Add the milk and stir this in gently. Topping Gently melt the butter in a bowl in the microwave or in a pan on the stove, take this off the heat (or out of the microwave) and stir in sugar and cinnamon. Pour this over the base of the greased tin. Scatter the nuts evenly over the butter and sugar mixture. Pour the cake mixture over this and spread evenly to cover all the nut mixture. Put in the oven to bake for 30 mins. After 30 minutes you can test the cake by inserting a skewer or fork, if it’s ready the skewer or fork will come out clean, but if it’s not a bit of liquid cake mixture may be stuck to the skewer. Icing Whisk together icing sugar, cream cheese and butter until smooth. When the cake is cooked, take it out of the oven and run a sharp knife around the edge of the cake to ensure the cake is not stuck to the tin, then turn the cake out on to a plate. Then turn the cake up the right way again so the nuts are on the bottom. Let the cake cool until it is almost completely cool and then pile the cream cheese icing on top. Using a serrated knife draw a swirly pattern from the centre of the icing outwards to make the cake look nice (and a little bit like a cappuccino). Sprinkle with a little cocoa powder to give the final touch to the cappuccino look.

Preparation time: 15 minutes Cooking time: 20 minutesMakes 12 Muffins Without doubt muffins are some of the best in the cake kingdom and these chocolate orange muffins are surely some of the best there are. You bite through the sweet crunchy coating and into the soft gooey middle filled with rich chunks of chocolate. These are delicious served warm while the chocolate chunks are still a bit melted. Ingredients 150g (5 ½ oz) caster sugar and one extra tablespoon to sprinklezest of 1 orange and juice of half an orange.125g (4 ½ oz) self raising flour1 heaped tsp bicarbonate soda40g (1 ½ oz) cocoa powder1 egg100ml vegetable oil (sunflower or general vegetable oil is perfect but I wouldn’t use olive oil)4tbs/50ml milk90ml warm water100g (3 ½ oz) chocolate chopped into ½ cm square chunks Equipment 12 hole patty tin (the one with lots of little holes in for making cupcakes) or muffin tin (similar but with deeper holes) OR muffin cases. Method Preheat the oven to 180°C If using a tin, well grease each hole and lightly sprinkle with a little flour, shake the tin upside down to shake off any excess flour. In a small bowl rub together sugar and orange zest until the sugar turns pale orange. Sift flour, bicarbonate of soda and cocoa powder. Stir this into the sugar mixture and stir to combine. In a separate bowl lightly beat the eggs, stir in oil and milk. Pour the egg mixture, chocolate chunks and warm water into the dry ingredients. Now gently stir the mixture just 2 to 3 times. The mixture should still look lumpy and like the wet and dry ingredients are not property combined. Spoon this mixture into the tin with a teaspoon, sprinkle with the orange juice and an extra tbsp of sugar and bake for 20 mins until they are risen. Remove from oven and let cool.

Cooking time: Preparation time: 25 minutes. Cooking time: 30 minutes.Serves 6. This scrummy apple cake is perfect for a spring or summer day serves with (or even without) a small dollop of ice-cream or cream. The combination of apple and sweet cinnamon and the texture of buttery sponge is lovely. It’s super easy to make, as you don’t even need to peel the apples. Ingredients Cake115g (4oz) butter, softened115g (4oz) caster sugar115g (4oz) flour2 large eggs1 ½ tsp baking power½ tsp vanilla essence1 tbsp milk (optional)Apple Topping-Filling1 ½ tsp cinnamon3 tbsp sugar340g (12oz) desert apples 1tbsp margarine /butter for greasing the tin Ice cream/cream/custard to serve (optional) Equipment 23cm (diameter) round or 20cm square loose-bottomed cake tinGreaseproof paper or baking parchment Method Preheat the oven to 180C Grease the tin with a hard fat like butter or margarine. Then line the bottom of the tin with a piece of greaseproof paper or baking parchment, the shape of the base and spread more butter/margarine over this paper. Cream together the butter and sugar until it turns pale. Add one egg to the butter mixture and stir gently to combine, then add the second egg, vanilla essence and a tbsp of the flour and again stir gently until combined. Sift the flour and baking powder into the mixture and gently fold this in. If the batter looks a bit thick, add the additional milk. Without peeling them, core the apples then slice them into thin semi circular slices about ¼ – ½ cm thick. You should cut these from the centre of the apple a bit like the wedges of a Terry’s Chocolate Orange. Spoon the cake mixture into the tin, spread it out to fill the tin and arrange the apples in concentric circles on top of the cake mixture. In a small bowl stir sugar and cinnamon together. Sprinkle this evenly all over the cake. Bake the cake in the preheated oven for 30 minutes or until the top is golden and a knife/skewer comes out clean when inserted. Serve with cream or custard.

Cooking time: Preparation time: 25 minutes. Cooking time: 40 minutes.Serves 6. This lemon cake melts in your mouth like no other, the combination of lemon and white chocolate makes for a lovely fresh and smooth cake – perfect for any occasion. In fact, it’s been voted my best cake yet by my work colleagues. It’s so quick and easy to make and the ingredients are all things you’ll be able to buy at your local shop, so you can throw it together at the last minute! Ingredients Cake85g (3oz) caster sugarZest of 1 lemon100g (3 ½ oz) plain flour1 tsp baking powder2 eggs90ml vegetable oil (sunflower oil or vegetable oil)90ml yoghurt Drizzle Icing75g (2 ½ oz) white chocolate, broken into pieces or grated15g (1/2 oz) butterjuice of 1 lemon Equipment 1 lb loaf tin or a 20cm diameter round cake tin with a solid bottom Method Preheat the oven to 180c and grease the tin. For the cake, put the sugar and lemon zest in a large mixing bowl and rub together until the sugar turns slightly yellow. Sift the flour and baking powder into this sugar mixture and stir to combine. In a separate bowl, whisk the eggs and then whisk in oil and yoghurt. Stir this egg mixture into the dry ingredient using a fork, until smooth. Pour the mixture into a greased tin and cook for 40 minutes until it is risen and is golden and a knife inserted comes out clean. Meanwhile, get going on the icing. Put the chocolate a bowl and microwave for about 30 seconds until melted, if the mixture is not completely melted and smooth put it back in the microwave for another few seconds until it is completely melted, but be very careful not to burn it. Add the butter to the melted chocolate and stir these together. Stir the lemon juice into this chocolate mixture, the consistency will be quite runny and may appear a little separated. When the cake is ready, remove it from the oven and let it cool for just 5 minutes before turning out of the tin on to a plate and pouring over the icing immediately. T his icing is supposed to be very liquidy, so you should expect it to run over the edges of the cake. Leave to cool, the icing will cool and solidify on the cake.