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Peshwari naan

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These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

Makes: 6
Prep time: 25 mins

plus 2 ½hrs proving
Cooking time: 8 mins
Total time: 33 mins

plus 2 ½hrs proving
Skill level: Easy peasy
Costs: Cheap as chips

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Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

Ingredients

350g strong bread flour
7g sachet easy-bake or fast action dried yeast
1tsp salt
150ml natural yogurt
Approx 150ml hand-hot water
Melted butter or ghee, to serve

For filling:

25g sultanas or raisins
25g desiccated coconut
25g flaked almonds or pistachios

Method

Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

By Nichola Palmer

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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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Cherry and vanilla Victoria sponge

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This vanilla cream and cherry version of traditional Victoria sponge is a brilliant take on the family favourite and perfect for afternoon tea.

Serves: 10
Prep time: 20 mins
Cooking time: 20-25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Top tip: How can you tell when your cake’s cooked? Touch it with your fingertips and the sponge should spring back lightly.

Ingredients

225g (8oz) butter, softened
225g (8oz) golden caster sugar
225g (8oz) self-raising flour
10ml (2tsp) baking powder
4 large eggs
1tsp vanilla essence

For the filling:

100g (4oz) butter, softened
1tsp vanilla essence
225g (8oz) icing sugar
90ml (6tbsp) cherry compote
Icing sugar, to dust

Method

Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.

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Nutritional information per portion

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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Tartiflette

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This classic recipe of sliced potatoes, bacon and melting cheese is often served to skiers and families in the French Alps as it is so comforting and filling on a cold winters day. All your family and friends will love this and any left overs are good warmed up the next day too

Serves: 6
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price

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Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.

Ingredients

750g potatoes, peeled
1tbsp sunflower oil
150g smoked back bacon, snipped
1 onion, peeled and very thinly sliced
150ml dry white wine
4tbsp crème fraiche
150g Reblochon or cheese

Method

Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

By Nichola Palmer

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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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