Phil’s autumn apple crumble pie

Apple season is here and it’s time to harvest the whopping 1.6 billion ready to be picked by hand- in British Orchards. And as we’ve had the ideal weather to produce one of the best harvest this year, Phil Vickery was live from Hartley Dyke Farm in Kent ready to show us a delicious wayContinue reading “Phil’s autumn apple crumble pie”

Phil’s autumn apple crumble pie

Apple season is here and it’s time to harvest the whopping 1.6 billion ready to be picked by hand- in British Orchards. And as we’ve had the ideal weather to produce one of the best harvest this year, Phil Vickery was live from Hartley Dyke Farm in Kent ready to show us a delicious wayContinue reading “Phil’s autumn apple crumble pie”

Lemon, Courgette & Polenta Traybake

This traybake tastes absolutely beautiful if you don’t like courgette, trust me! You can’t taste it why’ the polenta soaks all the lemon syrup just like a lemon drizzled cake, making it even moister and light. Then sprinkled with sunflower seeds if you’re not allergic to nuts then feel free to use your chosen nuts.Continue reading “Lemon, Courgette & Polenta Traybake”

Rock buns

Once these rock cakes made, they are best eaten on the day they are baked. Not the same if eaten the following day. Should be sprinkled with brown sugar I was doing so things at once totally forgot to sprinkle with sugar. Ingredients 225g/8oz/2 cups plain (all-purpose ) flour 1.5ml/1/4 tsp spice 10ml/1/2 tsp bakingContinue reading “Rock buns”

Lemon Syrup Cake

Ingredients 175g/6 oz/1 1/4 cups gluten-free self-raising, sifted 1 tsp baking powder 175g/6 oz/3/4 cup caster ( superfine) sugar 175g/6 oz/3/4 cup butter, softened 3 vegan eggs 2 lemon zest, finely grated For the soaking syrup 2 lemons, zest finely pared 100 ml/3 1/2 fl.oz/1/2 cup lemon juice 100 g/3 1/2 oz/1/2 cup caster (Continue reading “Lemon Syrup Cake”

Orange Curd & Plum Pie

Ingredients 700 g/1 1/2 lb plums/stoned And quartered 2 tablespoons of light brown sugar Grated zest of 1/2 lemon 25 g/1 ounces dairy freeRepeat margarine, melted 1 tablespoon olive oil Six sheets of fila pastry 1\2 411 g jar luxury orange curd 50 g/2 oz sultanas Icing sugar, to decorate Vegan yoghurt to serve MethodContinue reading “Orange Curd & Plum Pie”

Meatballs al Forno

Ingredients 200 g/7 oz/ 2 cup vegan mince balls 50 g/1 1/4 oz /1/2 cup vegan Parmesan cheese, finely grated 1 tsp dried oregano 1 lemon, zest only 25 g/1 oz sun- dried tomatoes, chopped Salt and freshly ground black pepper 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp chilliContinue reading “Meatballs al Forno”

Bulgur Wheat Tabbouleh

Ingredients 40g (1/4 cup bulgur wheat a small handful of kale, chopped a couple of sprigs of fresh mint, leaves picked and finely chopped ½ bunch of fresh parsley, leaves picked and finely chopped 2 large ripe vine tomatoes, diced 1 spring onion, finely sliced ½ cucumber, sliced lengthways ½ lemon 1 tbsp extra-virgin oliveContinue reading “Bulgur Wheat Tabbouleh”

Lemon & Coconut Cupcakes

Ingredients: 210g/7 ½ oz 1 ¾ cups plain/all-purpose flour or gluten-free 2 tsp baking powder A pinch of salt 140g/5 oz/3/4 cup coconut Sugar or brown sugar 30g/1oz ½ cup desiccated/shredded coconut, plus extra to decorate 250ml/9fl oz/1 cup coconut Milk or almond milk 125ml/4fl oz/1/2 cup safflower oil 1 tsp almond extract 1 tspContinue reading “Lemon & Coconut Cupcakes”

Roasted Afghani Chickpeas

Ingredients: 1 tbsp olive oil or melted coconut oil Zest and juice of 1 lemon 1 tsp paprika ½ tsp turmeric 400g/14oz/scant 2cups Canned chickpeas, rinsed and drained Sea salt Method: Preheat the oven to 180°C/350°F/Gas 4.Line a baking sheet with baking parchment. Put the oil in medium bowl and add the lemon zest andContinue reading “Roasted Afghani Chickpeas”