Salted caramel sweetheart fudge

By Victoria Prever, February 15, 2014

Someone will love you for these.

Makes: approximately 30 petit four sized hearts
Preparation: 5 mins
Cooking: 20 mins

395g can condensed milk

150g soft light brown sugar

1 tbsp glucose syrup
80g golden syrup

125g butter, cubed

180g white chocolate, broken into squares or chopped.

1 tsp sea salt flakes



Pear and chocolate muffins

By Silvia Nacamulli , February 14, 2014

Indulge with these killer chocolate and pear muffins. They are soft and delicious. I love the combination of pear and chocolate, but you can also leave the pears out and treat yourself to pure chocolate heaven. I made heart shaped muffins but you can use any muffin shape you like or use the whole mixture to bake an 18cm cake. The chocolate sauce contains uncooked eggs.

Makes: 6-8 muffins


Mini choux buns

By Fabienne Viner-Luzzato, February 14, 2014

If you only want a few buns, the raw choux pastry will keep in a plastic food bag refrigerated for a week or frozen for a month. If frozen, defrost in your fridge for 24 hours before using.

Makes: 80 mini choux

Preparation: 20 mins
Cooking: 30 mins
Assembly and decoration: 30 mins

125ml milk
110g butter
One dsp sugar
Pinch of salt
150g flour


Pasta with broccoli and pine nuts

By Lisa Roukin, February 6, 2014

This dish — which I make with gluten-free pasta — is quick and easy, I always have frozen peas and a jar of ready-made caramelised red onion to hand. Coconut milk gives this dish a creaminess. Serve warm or as a salad.

Serves: 4
Preparation: 10 minutes
Cooking: 20-25 minutes

200g tenderstem broccoli
500g fusilli pasta
2 tbsp extra virgin olive oil


Apple Strudel with Stroh rum soaked raisins

By Ed and Ben Robson, January 30, 2014

The strudel has a kick from the Stroh rum in which we soak our raisins. Soak them the day before you are baking the strudel. If you cannot get Stroh rum you can use any dark rum.

One strudel serves 4-5
Preparation: 20 – 25 minutes, plus overnight soaking time
Cooking: 15 — 20 minutes

6 sheets of filo pastry
2 large cooking apples
150g Demerara sugar


Creamy beetroot gratin dauphinois

By Fabienne Viner-Luzzato, January 30, 2014

This warm, pleasingly pink delicious beetrot dish is perfect to serve on a cold night accompanied with plain grilled or roasted fish. It is also extremely simple to make.

Serves: 6
Preparation: 30 minutes
Cooking: 90 minutes or 55 minutes if you are short on time.

1kg fresh beetroot
500ml double cream
100ml milk
2 tbsp Dijon mustard
2 cloves garlic, peeled and crushed


Carrot, spinach and coconut milk soup

By Silvia Nacamulli , January 24, 2014

Coconut milk gives this soup a delicate tasty flavour. It is easy to make and is extremely good.

Serves: 4-6 as a starter
Preparation: 10 minutes
Cooking: 40 minutes

5-6 tbsp olive oil
2 onions, finely sliced
1 kg carrots, peeled and thickly sliced
100g fresh spinach, washed
1 x 400ml tin of coconut milk


Recipe: Chicory, leek and hazelnut salad

By Sybil Kapoor, January 17, 2014

Hazelnut oil is not easy to find, so you can use walnut oil instead.


Recipe: Mixed mushroom soup

By Fabienne Viner-Luzzato, January 17, 2014

You can use and mix any type of mushrooms to create this tasty soup.

Serves: 6
Preparation: 30 minutes
Cooking time: 15 minutes in a pressure cooker, 45 in a pan

● 350g mushrooms (cup, chestnuts or forestiere)
● 4 medium-sized potatoes
● 1 onion
● 1.5 litre vegetable stock
● Olive oil

To serve:
● 150g chestnut mushrooms d


Recipe: Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 17, 2014

This hearty winter dish - Lubia bel kammun - is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly.