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healthy chocolate mousse

RECIPE: Healthy Chocolate Mousse

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Fancy something that feels decadent but is good for your gut health? Enter this amazing recipe for a healthy chocolate mousse from Dr Joan Ransley, created for Love Your Gut www.loveyourgut.com.   This recipe combines just four key ingredients – ripe bananas, avocados, almond butter and cocoa powder. When these ingredients are whisked together their natural […]

Passion Fruit Drizzle Cake

RECIPE: Passion Fruit Drizzle Cake

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The perfect afternoon tea treat.  

Passion Fruit Drizzle Cake
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Passion Fruit Drizzle Cake

Who doesn't love a piece of cake? Why not try this gorgeous passion fruit drizzle cake, courtesy of Waitrose. You can find thousands more recipes at www.waitrose.com/recipes
Prep Time15 minutes
Cook Time1 hour

Ingredients

  • 200 g unsalted butter, very soft, plus extra for greasing
  • 250 g Tate & Lyle White Caster Sugar
  • 3 medium British Blacktail Free Range Eggs, at room temperature, beaten
  • 250 g self raising flour
  • 1/4 tsp salt
  • 160 ml can coconut cream

FOR THE SYRUP & DRIZZLE

  • 3 passion fruit, halved
  • 2 limes, 2 tbsp juice
  • 75 g Tate & Lyle White Caster Sugar

Instructions

  • Preheat the oven to 180˚C, gas mark 4. Butter then line a 900g loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large bowl until creamy and very pale. Add about 1 tbsp egg, beat again until fluffy; repeat until all of the egg has been incorporated.
  • Sift in ½ the flour with the salt; fold in carefully with a spatula. Fold in the coconut cream until entirely combined, then the rest of the flour, to make a soft batter. Scrape into the tin, level the top and bake for 1 hour, until risen, golden and a skewer inserted into the middle comes out clean. Cool in the tin on a rack, until barely warm.
  • Sieve the passion fruit pulp over a bowl, pressing hard with a spatula to extract the juice. Rinse 2 tsp of the seeds; set aside. Mix the passion fruit juice (about 2 tbsp) with the lime juice. Poke holes all over the cake with a cocktail stick, then brush ½ the juice over the top. Add 75g sugar and the rinsed seeds to the remaining passion fruit juice (about 1 tbsp). Immediately spread over the cake. Allow to cool completely (overnight for maximum crunch) before serving.

Notes

Cook’s tip
To prevent any spills, line the tin with paper, ensuring it stands a few centimetres above the sides of the tin.

welsh leek soup

RECIPE: Welsh Leek Soup with Easy Rarebit

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A hug in a bowl on a cold evening – plus an excellent speedy recipe for Welsh Rarebit.   

welsh leek soup
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Cawl Cennin - Welsh Leek Soup

A fabulous combination of creamy leek and potato soup with bubbling Caerphilly cheese on toast! Quick to prepare ahead to finish off for a tasty St. David’s supper….
Prep Time5 minutes
Cook Time25 minutes
Course: Appetizer
Keyword: Quick Meals
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 3 leeks medium, cleaned and sliced
  • 400 g potatoes roughly chopped
  • 900 ml vegetable stock
  • 150 ml double cream
  • 1 tbsp freshly chopped parsley
  • seasoning

For the Quick Welsh Rarebit Toast

  • 225 g cheddar cheese grated
  • 25 g butter softened
  • 1 tbsp Wocestershire Sauce
  • 1 tbsp English Mustard
  • 2 tbsp Welsh ale or milk
  • 4 slices bread toasted

Instructions

  • To make the soup, heat the oil in a large pan, add the onion, leek and potato and cook for 4-5 minutes or until softened and lightly coloured.
  • Add the stock and seasoning, bring to the boil then cover, reduce the heat to simmer for 15 minutes or until the potato is tender.
  • Whiz with a hand blender to a smooth consistency then reheat, stir in the cream or crème fraiche and adjust the seasoning, to taste.
  • Meanwhile for the Welsh Rarebit, crumble the cheese and mix with the butter, Worcestershire sauce, mustard and ale or milk. Spread evenly over the toast and cook under a preheated grill for 1-2 minutes to melt the cheese and tinge brown in places.
  • Ladle the hot soup into bowls and garnish with chopped parsley. Cut the Welsh Rarebit into triangles to enjoy with the soup.

MANGO BREAKFAST BOWLS

RECIPE: Mango Smoothie Bowl

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A healthy, vegan breakfast featuring a dose of heart-healthy turmeric. Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis. 

MANGO BREAKFAST BOWLS
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Mango Smoothie Bowl

A fruit-filled, nutrient-dense bowl to start your day right
Prep Time5 minutes
Course: Breakfast
Keyword: Healthy Choice, Vegan
Servings: 2

Ingredients

  • 1 pack M&S Simply Mango
  • 150 ml coconut milk
  • 1 pinch turmeric
  • coconut yoghurt to serve
  • 1 tbsp granola
  • fresh fruit of choice

Instructions

  • Blitz the mango with the turmeric and coconut milk until just smooth. Pour the smoothie into two bowls.
  • Top with the granola and fruit of your choice: raspberries and kiwi work well. Finish with a scoop of coconut yoghurt.

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