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White chocolate meringue fridge cake

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Serves: 8-10
Prep time: 15 mins
Total time: 15 mins

plus chilling time
Skill level: Easy peasy
Costs: Mid-price

This white chocolate meringue fridge cake doesn’t need any baking which means its perfect for making with the kids and the perfect excuse to spend some quality time with them too. Pour all the mixture into a tin and leave to set in the fridge before enjoying this decadent, rich cake. You can decorate with melted chocolate and colourful sprinkles to turn this treat into a kids favourite.

Ingredients

150g digestive biscuits
4 ready-made meringue nests
30g dried cranberries
150g butter
2tbsp golden syrup
200g white chocolate

That’s goodtoknow

Allow the cake to sit at room temperature for 30 minutes to make it easier to cut.

Method

Line a 1lb loaf tin with cling film. Place the biscuits in a plastic sandwich bag and crush with a rolling pin
In a large bowl place the meringue nests and crush
Add the biscuit crumbs and cranberries and mix
In a saucepan gently heat the butter, golden syrup and chocolate until the butter and chocolate are fully melted. Pour the chocolate and butter over the biscuits, meringues and cranberries and mix until well
Press into the loaf tin and transfer to the fridge to set firm. When set, remove from the fridge and cut into slices

By Bronya Seifert

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Crispy fish bites

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Serves: 4
Prep time: 30 mins
Cooking time: 10 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Mid-price

Why go to the chippie and get an expensive take away meal when you can make your own very tasty crispy fish bites at home. These are quick and easy to make and all the family will love them too. We’ve served them with a home-made tartare sauce, just mayonnaise, capers, parsley and lemon, but they’re just as delicious served with tomato ketchup or plain mayo for dipping. Get these fish bites prepared in advance and cook them just before needed for the best results. Serve with oven chips or a salad.

Ingredients

500g cod fillet or other firm white fish, skinned
75g plain flour
2 eggs
200g fresh white breadcrumbs
1litre vegetable or rapeseed oil (for deep frying)

For the sauce:

200ml mayonnaise
2tbsp capers
2tbsp chopped fresh parsley
1 lemon

That’s goodtoknow

You can oven-bake these crispy fish bites instead of deep-frying. Coat the fish in the egg and breadcrumbs, place on a baking tray and drizzle over a few tablespoons of olive oil. Bake at 200°C/400°F/Fan 180°C/Gas Mark 6 for about 15 mins until crisp and cooked through.

Method

To make the sauce, mix the mayonnaise with the capers, parsley and the juice of half the lemon. Spoon into a bowl and chill until ready to serve.
Cut the fish into finger-sized pieces. Place the flour on a plate and season with salt and freshly ground pepper. Beat the eggs in a shallow bowl and place the breadcrumbs on a separate plate.
Dip the fish first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated.
Half fill a large, deep saucepan with the oil and heat until a crust of bread will brown in 40 seconds.
Fry the fish in the hot oil, in batches, so that the temperature of the oil is not lowered, until golden brown, about 2–3 mins. Drain well on kitchen paper and serve with the sauce and the remaining lemon cut into wedges.

By Nichola Palmer

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(257 ratings)

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Caesar salad

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Serves: 4
Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips

Learn how to make a classic caesar salad with our easy recipe. One of the most popular salad recipes to order in a restaurant, you can easily make it in the comfort of your own home – and you don’t even have to buy a ready made dressing! Our caesar salad recipe shows you how to make a simple caesar dressing – you won’t believe how easy it is. Combine your homemade dressing with some crispy croutons (we show you how to make them too!), anchovies, lettuce and a little parmesan and voila – a tasty salad is on the table in next to no time!

Ingredients

3tbsp olive oil
4 thick slices of bread
1 cos or romaine lettuce
8-10 anchovies, drained
Parmesan

For the Caesar salad dressing

300ml olive or sunflower oil
2 egg yolks
2tsp Dijon mustard
Spalsh Worcestershire sauce
2tbsp lemon juice
Seasonings (Salt and black pepper)

That’s goodtoknow

Top your salad with fish, strips of cooked bacon or chicken to create a more substantial main course.

Method

Remove the crusts from your bread and cut into small cubes. Heat the oil in a frying pan and fry the bread until golden and slightly crispy. Place on a piece of kitchen roll to drain off the oil.
Separate the leaves of your lettuce or tear into large pieces and place into a bowl. Slice the anchovies (or use whole) and place atop the lettuce.
To make the Caesar salad dressing, blend the egg yolks, mustard, Worcestershire sauce and lemon juice, adding in the oil slowly. The dressing will thicken as you add the oil. Season to taste with the salt and pepper.
Pour the dressing over the lettuce, add the croutons and shave or grate Parmesan over the top.

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