Haggis, neeps & tatties
Enjoy a traditional Scottish meal of haggis, neeps and tatties – it’s perfect for any Burns Night dinner or simply when you fancy something comforting Ingredients: Directions: Nutrition per serving:
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Balsamic chicory, pine nut & blue cheese tartlets
Cook our spicy beef dish for dinner, then use the leftovers to make this fast noodle salad with a fresh and punchy dressing Ingredients: Directions: Nutrition per serving:
Beef & red chimichurri quinoa
Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day
Ingredients:
- small handful of parsley , finely chopped
- 1 small shallot , finely chopped
- 2 tbsp red wine vinegar
- 1 roasted red pepper , drained and finely chopped
- 1 red chilli (deseeded if you prefer less heat), finely chopped
- 1 tsp dried oregano
- 1 garlic clove , finely chopped
- 60ml olive oil
- handful of leftover spicy greens (see recipe below)
- 160g can sweetcorn , drained
- 150g cherry tomatoes , halved
- 250g pouch cooked quinoa
- 200g-300g leftover beef (see recipe below), sliced
- leftover avocado sauce (see recipe below), to serve
Directions:
- For the chmichurri dressing, combine the parsley, shallot, vinegar, red pepper, chilli, oregano, garlic and olive oil in a small bowl. Season to taste and set aside.
- In a second bowl, combine the leftover greens, sweetcorn, tomatoes and quinoa, then pack into two airtight containers, layer over the beef and drizzle over the chimichurri to serve. Serve with any leftover avocado sauce. Will keep chilled in an airtight container for up to two days.
Nutrition per serving:
- kcal555
- fat25g
- saturates5g
- carbs55g
- sugars0g
- fibre5g
- protein20g
- salt3.5g
Easy speculoos cake
Love speculoos biscuits? Transform them into this cake, which also makes the most of speculoos spread in the icing. It’s sure to be a family favourite! Ingredients: Directions: Nutrition per serving:
Peppermint Mocha Cookies
These peppermint mocha cookies will be the star of your holiday cookie tray and cookie exchanges! The candy cane crunch and white chocolate put them over the top! Prep Time: 3 hours, 30 minutesCook Time: 11 minutesTotal Time: 4 hours, 30 minutes (includes setting)Yield: 20-22 …
Tahini Mississippi mud pie
Try our take on this classic dessert from the States – it’s ideal for making ahead, topped with sesame brittle for a stunning centrepiece pud
Ingredients:
- 300g bourbon biscuits
- 100g butter , melted
- 125g dark chocolate (70% cocoa), broken into small pieces
- 125g unsalted butter
- 175g light brown soft sugar
- 2 eggs
- 100g tahini
- 75g plain flour
- 1 tbsp cocoa powder
- 250g vanilla custard
- 75g dark chocolate (70% cocoa), broken into small pieces
- 350ml double cream
- 1 tbsp tahini
- 1 tbsp icing sugar
- sesame brittle , to decorate
Directions:
- Put the biscuits in a food processor and blitz to crumbs, or tip into a bowl and gently bash with the end of a rolling pin. Mix in the melted butter. Tip into a deep 26cm fluted tart tin, and use a spoon to press the crumbs into the base and up the sides of the tart tin making sure it’s compact and there are no gaps. Leave to chill in the fridge.
- Heat the oven to 180C/160C fan/gas 4. Melt the chocolate and butter in a bowl in the microwave in 30-second bursts, stirring regularly until smooth, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water). In another bowl, beat the sugar and eggs with an electric whisk for 4-5 mins until creamy.
- Pour the chocolate mixture and tahini into the sugar and egg mixture. Sieve the flour, cocoa powder and ½ tsp salt over the wet ingredients, then gently fold everything together, being careful not to knock out too much air. Pour the brownie mixture into the tart case and put on a baking tray (some butter might ooze from the tin). Bake in the middle of the oven for 20 mins until just set – it should still have a wobble in the centre. Cool at room temperature for about 2 hrs.
- Meanwhile, make the topping. Put the custard and chocolate in a pan and cook over a medium heat, stirring, until the chocolate has melted. Remove from the heat and set aside to cool.
- Spread the chocolate custard over the brownie layer. Chill for 30 mins until firm.
- Whip the cream, 1 tbsp tahini and icing sugar together until it holds soft peaks. Pile on top of the pie and decorate with the sesame brittle. Will keep chilled for up to three days.
Nutrition per serving:
- kcal682
- fat51g
- saturates28g
- carbs46g
- sugars0g
- fibre44g
- protein8g
- salt0.5g
Bavette tacos with charred tomato salsa
Use a barbecue to char the tomatoes and bring depth of flavour to the salsa before adding them to the tacos Ingredients: Directions: Nutrition per serving:
Strawberries & cream blondies
Upgrade standard blondies with the classic flavours of a cream tea. Perfect for afternoon tea, serve at room temperature or chill for fudgier, set blondies Ingredients: Directions: Nutrition per serving:
Gluten-free chocolate & pear pudding cake
Impress guests with this squidgy flourless chocolate cake topped with juicy pears – it’s perfect as a dessert or an afternoon sweet treat
Ingredients:
- 200g butter , chopped into small pieces, plus extra for the tin
- 200g dark cooking chocolate , chopped into small pieces
- 3 eggs
- 175g golden caster sugar
- 100g mascarpone or soft cheese
- ¼ tsp vanilla extract
- 100g ground almonds
- 30g cocoa powder , plus extra to serve
- 4 very ripe Morrisons Market Street pears , peeled, halved and cored
- icing sugar , for dusting
Directions:
- Butter and line a 25cm round cake tin. Heat the oven to 180C/160C fan/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, or do this in short bursts in the microwave, then leave to cool. Beat the eggs and sugar with an electric whisk for 4-5 mins, or until thickened and the whisk leaves a trail in the mixture. Add the mascarpone or soft cheese and vanilla and beat until combined. Lightly fold in the cooled melted chocolate until incorporated, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake mix into the prepared tin. Arrange the Morrisons pears over the top, cut-side down, and press down gently. Bake for 45-50 mins, until the cake has risen around the pears and cracked on top. Leave to cool in the tin for 30-40 mins – it will deflate as it cools. Dust with icing sugar and cocoa, and serve warm, or leave to cool completely for a more brownie-like consistency.
Nutrition per serving:
- kcal405
- fat30g
- saturates16g
- carbs26g
- sugars0g
- fibre2g
- protein6g
- salt0.38g
Flourless chocolate & almond cake
This dense, squidgy chocolate and almond cake is perfect for dessert. It’s gluten-free – just ensure your cocoa powder and chocolate are, too Ingredients: Directions: Nutrition per serving: