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Choux pastry

Goodtoknow TV

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Choux pastry is light, fluffy, delicious and used in lots of sweet pastry treats like chocolate eclairs and profiteroles. Here’s our easy-to-follow choux pastry recipe

Ingredients

  • 100g (3 1/2oz) plain flour
  • Pinch of salt
  • 75g (2 1/2 oz) butter, cut into cubes
  • 3 medium eggs, whisked
  • 200ml (7 floz) water

Method

  1. Sift the flour and salt into a bowl. Melt the butter with the water, bring to the boil, then remove from the heat.
  2. Tip in all the flour and beat with a wooden spoon until the mixture forms a thick paste.
  3. Return pan to the heat and beat until a smooth, dry ball forms, which leaves the sides of the pan clean. Remove from heat and cool.
  4. Gradually beat in the eggs, using a hand-held electric mixer. The paste is now ready to use.

By ASDA

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pulled pork

Goodtoknow TV

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Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

  • Freezable
  • Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

  • 1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

  • 2 cloves garlic, peeled and crushed
  • 8 tbsp tomato ketchup
  • 4 tbsp cider vinegar
  • 2 tbsp paprika
  • 2 tbsp dark muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • Baps, coleslaw and chips, to serve

Method

  1. To make the sauce: Place all the ingredients in a bowl and mix well.
  2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
  3. Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
  4. Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
  5. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
  6. Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

  • Calories 271(kcal)
  • Fat 8.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

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Chocolate banana bread

Goodtoknow TV

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Love a bit of banana bread? Give your usual recipe a naughty little addition by making it with chocolate. Rachel Allen’s delicious recipe also has walnuts and orange zest for extra flavour

  • Serves: 10

  • Prep time: 20 mins

  • Cooking time: 1 hr

  • Total time: 1 hr 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Serve a slice of this banana bread for breakfast with a spread of butter – trust us it’s delicious!

Ingredients

  • 75g milk chocolate
  • 250g self-raising flour
  • Pinch of salt
  • 1 level tsp baking powder
  • 150g caster sugar
  • 100g butter, softened, plus extra to serve
  • 50g walnuts or pecans, chopped (optional)
  • 2 eggs
  • 1 tsp vanilla extract
  • Finely grated zest of 1 orange (optional)
  • 475g whole bananas (about 4 small ones), pealed
  • 50g glace cherries, halved

You will also need:

  • 13 x 23 cm (5x9in) loaf tin

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Lightly oil and line the loaf tin with parchment paper.
  2. Sift the flour, salt and baking powder into a large bowl. Add the caster sugar butter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
  3. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Then melt the milk chocolate and fold it into the banana mixture.
  4. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1- 1 ¼ hours or until a skewer inserted into the middle comes out clean.
  5. Allow to cool for 5 minutes before removing the cake from the tin.

By Rachel Allen for Cadbury Dairy Milk Fairtrade

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

Thanks, your vote has been counted!

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