Makes 12 slices

• 225g unsalted butter, softened, plus extra to grease • 225g caster sugar • 225g self-raising flour • 1 tsp baking powder • 100g ground almonds • 5 medium eggs, at room temperature, beaten • 400g cherry compote (from a jar)

1. Preheat the oven to 160C fan/gas 4. Grease a 30 x 23cm baking tin that is 5cm deep, and line it with baking paper. 2. In a bowl, combine the butter, sugar, flour, baking powder, ground almonds, and eggs, then whisk together with a handheld electric whisk for 2-3 minutes until light and fluffy. 3. Spoon half of the cake mixture into the prepared tin and dollop half of the cherry compote over the top. 4. Spread the rest of the cake mixture and dollop the remaining compote on top. Use a skewer to lightly swirl the cherry compote through the mixture. Smooth the surface using the back of a spoon. 5. Bake for 40 minutes or until risen, golden, and firm. Allow the traybake to cool in the tin before slicing.

The Quick Cookies

White Chocolate, Dried Cranberry, and Nut Cookies

Makes 16

Ingredients

• 150g unsalted butter, softened • 150g caster sugar • 100g soft light brown sugar • 1 large egg • 275g plain flour • 1 tsp baking powder • 1½ tsp fine salt • 75g white chocolate baking chips • 40g dried cranberries • 40g macadamia nuts, chopped

Method

1. In a large bowl, cream together the butter and both sugars using a handheld electric whisk until fluffy. Add the egg and mix well. 2. Slowly add the flour, baking powder, and salt, mixing on a low speed to form a stiff dough. Gradually incorporate the white chocolate chips, dried cranberries, and macadamia nuts. 3. Shape the dough into a cylinder, 27cm long and 6cm in diameter, wrap in baking paper, twist the ends to seal, and chill for 2 hours. 4. Preheat the oven to 160C fan/gas 4. Line two baking trays with baking paper. Unwrap the dough and cut into 16 slices, placing them on the trays with space in between. 5. Bake for 12-15 minutes until golden; cookies will remain soft when removed. Allow to cool on trays for a few minutes before transferring to a wire rack.

The No-Bake Delight

Rocky Road

Makes 16 squares

Ingredients

• 200g unsalted butter • 140g golden syrup • 70g cocoa powder • 200g digestive biscuits • 200g honeycomb bar (like a Crunchie) • 90g whole almonds • 90g shelled pistachio nuts • 80g chopped dried apricots

For the Topping

• 280g milk chocolate, broken into pieces • 50g dark chocolate, broken into pieces

Method

1. Line a 20cm square brownie tin with baking paper. 2. In a saucepan, melt the butter and golden syrup. Remove from heat, stir in cocoa powder, and let cool. 3. Crush the digestive biscuits and honeycomb in a plastic bag. In a bowl, combine them with almonds, pistachios, and apricots, then add the melted mixture and mix. 4. Press into the prepared tin and refrigerate for 2 hours. 5. Melt the milk and dark chocolate separately. Pour half of the milk chocolate over the rocky road and let it set. Use dark chocolate in a piping bag to create a pattern on the top. 6. Let set before cutting into squares.

The Quick Tart

Asparagus, Feta, and Filo Tart

Serves 4

Ingredients

• 250g asparagus spears • 35g unsalted butter • 2 sheets of filo pastry (approx. 48 x 25cm each) • 25g feta • 1½ tsp runny honey • Zest of ½ lemon • Salt and black pepper

Method

1. Preheat the oven to 180C fan/gas 6. Trim the asparagus ends. Melt 10g butter in an ovenproof frying pan, season with salt and pepper, and arrange the asparagus in the pan. 2. Cut four 20cm rounds of filo, butter each layer and stack them. Place this on top of the asparagus and bake for 35-40 minutes until golden. 3. Invert onto a plate, crumble feta, drizzle with honey, and add lemon zest before serving.

The Easy Bread

Soda Bread (St. Patrick’s Day Loaf)

Makes 1 loaf

Ingredients

• 50g plain wholemeal flour • 450g plain white flour, plus extra for dusting • 5g fine salt • 5g bicarbonate of soda • 50ml Guinness • 50ml black treacle • 350ml buttermilk • 100g rolled oats for topping

Method

1. Preheat the oven to 180C fan/gas 6 and line a baking tray with baking paper. Mix flours, salt, and bicarbonate in a bowl. Make a well and pour in the Guinness, treacle, and buttermilk, mixing to form a dough. 2. Shape into a ball, roll in oats, and place on the tray. 3. Cut a deep cross in the dough and bake for 30 minutes until golden and hollow sounding when tapped. Cool on a wire rack.

The Quick-ish Quiche

Courgette, Feta, and Broad Bean Quiche

Serves 6

Ingredients for Shortcrust Pastry (or use ready-made)

• 225g plain flour, plus extra for dusting • A pinch of fine salt • 60g chilled unsalted butter, diced • 60g chilled lard or vegetable shortening, diced • 3-5 tbsp water

For the Filling

• 2 courgettes, trimmed • 100g feta • 75g broad beans, podded and skinned • 4 medium eggs plus 2 extra yolks • 200ml double cream • 1½ tbsp wholegrain mustard • 1 tbsp chopped chives • Salt and white pepper

Method

1. For the pastry, mix flour and salt, then rub in butter and lard until resembling breadcrumbs. Add cold water to form a dough, wrap in cling film, and chill for 30 minutes. 2. Preheat your oven to 180C/gas 6 and prepare a tart tin. Roll out the pastry to line the tin, trimming excess and patching if necessary. 3. For the filling, shave courgettes into ribbons and stack to form a rosette in the center of the pastry. Crumble feta and add broad beans among the courgettes. 4. Whisk eggs, yolks, cream, mustard, and chives, season, and pour into the pastry case. Bake for 25-30 minutes until just set and golden. Cool slightly before serving warm or cold.

The Canapé

Miso and Sesame Cheese Twists

Makes 16-20

Ingredients

• 300g puff pastry (ready-made is fine) • Plain flour for dusting • 1½ tbsp white miso • 1 tbsp honey • 60g mature cheddar, grated • 1 large egg, beaten • 1 tbsp black sesame seeds • 1 tbsp white sesame seeds

Method

1. Preheat the oven to 180C fan/gas 6 and line two baking trays with baking paper. Roll pastry into a 35 x 23cm rectangle and cut in half. 2. Mix miso and honey, spreading over one pastry half. Sprinkle cheese, then press down. 3. Place the other half on top, roll gently to seal, brush with egg, and sprinkle sesame seeds. 4. Cut into strips, twist, and place on trays. Bake for 12-15 minutes until golden. Allow to cool before serving.

The Party Pastry

Sausage Plait

Serves 10

Ingredients

• 500g puff pastry (ready-made is satisfactory) • Plain flour, for dusting

For the Filling

• 1 tbsp olive oil • 1 onion, finely diced • 2 garlic cloves, crushed • 2 tsp fennel seeds • 1½ tsp dried chilli flakes • 2 packs of quality sausages (400g each) • 450g jar roasted peppers • 1 medium egg, beaten, for glazing • A small handful of poppy seeds for topping

Method

1. For the filling, sauté onion in olive oil until soft, then add garlic, fennel, and chilli for 1 minute. Let cool. 2. Remove sausage skins and mix with onions. 3. Preheat the oven to 200C fan/gas 7 and line a large tray. Drain and pat the peppers dry. 4. Roll out the pastry into a large rectangle, add roasted peppers to the center, and shape sausage mixture into a log on top. 5. Cut slits in the pastry on either side and fold over alternately to create a plait. Brush with egg and sprinkle with seeds. Bake for 35-45 minutes until golden and hot. Cool before slicing.