Time : 30 minutes
Serves 12
For this recipe you will need:
160g caster sugar
120g light-brown sugar
225g butter
2 large free-range eggs
190g plain flour
1 tsp bicarbonate of soda
240g rolled oats
80g raisins
1 tsp vanilla extract
100g good-quality dark chocolate chips
- 1. Preheat the oven to 180°C/350°F/Gas mark 4 and line two large baking sheets with parchment paper.
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- 2. Using a stand-alone mixer or hand mixer, cream the sugar and butter until the mixture becomes pale and smooth.
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- 3. Add the eggs one by one, mixing well after each addition so that the mixture doesn't split.
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- 4. Little by little, add in the flour and bicarbonate of soda until it is completely incorporated.
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- 5. Using a spatula, fold through the oats, raisins, vanilla extract and chocolate chips until completely combined.
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- 6. Place 12 heaped tablespoons of the dough on each baking
sheet and place in the oven to bake for 15 minutes, or until golden
brown. You may need to swap the trays halfway through the cooking time
in order to get an even colour on the cookies.
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- 7. Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.
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- 8. Take a glass of milk and have a nice time....
Time: 120 minutes
For this recipe you will need:
150ml golden syrup
250g sugar
200g butter
150ml cream
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
700g plain flour
To decorate:
2 egg whites
500g icing sugar, plus extra to dust
Generous selection of different kinds of sweets
Foxes Fruit Boiled Sweets
- 1. Place a large saucepan over a medium heat and add in the golden
syrup, sugar and butter. Melt the mixture down until the butter has
melted and the sugar is completely dissolved. Take off the saucepan of
the heat and stir through the cream and spices. Add the bicarbonate of
soda and flour a little bit at a time, mixing with a wooden spoon until
you have mixed it all through. Work the dough together until you have a
loose mixture. Cover and leave in cool place overnight or for and the
next day you should be left with a thick dough.
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- 2. Preheat the oven to 200˚C /400°F/ Gas Mark 6. Flour a work
surface and roll out the dough to the thickness of about 2mm. So
basically as thin as you can because you want the gingerbread to rise
only slightly so they will be nice and crisp when it is cool.
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- 3. Cut out the templates. Put a sheet of baking paper on your
work surface and roll about one quarter of the dough to the thickness of
2-3mm. Cut out one of the sections, then slide the gingerbread, still
on its baking paper, onto a baking sheet. Repeat with remaining dough,
re-rolling the trimmings, until you have two side walls, a front and
back wall and two roof panels. Any leftover dough can be cut into
Christmas trees, if you like. Add boiled sweet into the centre of the
windows and bake all the sections for 10-12 minutes or until firm and
just a little darker at the edges. Leave to cool for a few minutes to
firm up, then trim around the templates again to give clean, sharp
edges. Leave to cool completely.
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- 4. Put the egg whites in a large bowl, sift in the icing
sugar, then stir to make a thick, smooth icing. Spoon into a piping bag
with a medium nozzle. Pipe generous snakes of icing along the wall
edges, one by one, to join the walls together. Use a small bowl to
support the walls from the inside, then allow to dry for at least a
couple of hours.
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- 5. Once dry, remove the supports and fix the roof panels on.
The angle is steep so you may need to hold these on firmly for a few
minutes until the icing starts to dry. Leave to dry completely,
overnight is best.
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- 6. Using the icing, stick sweets around the door and on the
front of the house. Use any remaining icing to decorate the house. Pipe a
little icing around the top. If you’ve made gingerbread trees, decorate
these too. Dust the roof with icing sugar for a snowy effect. Lay a
winding path of sweets, and fix gingerbread trees around and about using
blobs of icing. Your gingerbread house will be edible for about a week
but will last a lot longer if you just want to use it for decorative
effect.
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Extra Tip
Be careful if you're putting a candle inside as it heats
the sugar in the gingerbread and can cause the gingerbread to soften
and collapse.
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Time:40 minutes
Serves 4
For this recipe you will need :
3 ripe avocados, stoned and flesh scooped out
75g cocoa powder
1 tsp espresso powder
75g clear honey
3 tbsp coconut milk
1 tsp vanilla extract
1⁄2 tsp sea salt, plus extra for sprinkling
1 tbsp raw cacao nibs, plus extra for sprinkling
- 1. Place the avocados, cocoa powder, espresso powder, honey,
coconut milk, vanilla extract, and sea salt in a food processor and
blitz until smooth.
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- 2. Stir through the raw cacao nibs until combined.
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- 3. Transfer the mixture to 4 individual serving dishes, cover
with cling film and chill in the fridge for 30 minutes until slightly
firm.
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- 4. When ready to serve, sprinkle with a little more sea salt and raw cacao nibs.
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Decadently delicious with none of the guilt!
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Time: 40 minutes
Serves 8
For this recipe you will need:
100g butter, plus extra for greasing
200g caster sugar
2 large free-range eggs
70g plain flour, plus extra for dusting
3 tbsp cocoa powder
1 tsp vanilla extract
Icing sugar, to dust
Handful raspberries, to serve
- 1. Preheat the oven to 180°C/350°F/Gas Mark 4.
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- 2. Grease a 20cm cake tin with a removable base, grease the tin and line with parchment paper.
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- 3. Melt the butter in a saucepan. Remove from the heat, add the sugar and eggs and mix well.
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- 4. Add the flour, cocoa and vanilla and mix until combined.
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- 5. Pour into the prepared cake tin and place in the oven for 20 minutes.
TOP TIP
The cake won’t rise dramatically but you should be left with a set top and gooey middle.-
- 6. Serve in slices, with a dusting of icing sugar and a
handful of raspberries. You can also add a little whipped cream to top
it off.
Time: 20 Minutes
Serves 4
For thus recipe you will need:
Ingredients
200g raw chorizo sausage, halved length-ways and sliced
1 large onion, chopped
225g celery, chopped
300g carrots, chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika
1 tsp mild chilli powder
1⁄2 tsp ground cumin
1 x 400g tin chopped tomatoes
750ml vegetable stock (from a cube is ok)
1 x 400g tin chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
Extra-virgin olive oil
Chopped fresh flat-leaf parsley, to garnish
- 1. Fry the chorizo in a large pan over a medium heat until it
is golden and has released its lovely spicy oil. Remove with a slotted
spoon and set aside.
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- 2. Add the onion, celery and carrots to the chorizo oil in the pan, reduce the heat and gently fry for another 3–4 minutes.
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- 3. Add the garlic, paprika, chilli powder and cumin and fry
for a further minute. Add the tomatoes and stock, stir well and season
with a little salt and pepper.
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- 4. Add the chorizo and chickpeas to the pan, holding back a
handful for a garnish, and bring to the boil. Reduce the heat and simmer
for 10–15 minutes.
TOP TIP
You can blend this with a hand held blender at this point if you prefer smooth soups. I like this one chunky!-
- 5. Ladle into bowls and add a drizzle of extra-virgin olive
oil, the reserved chorizo and chickpeas, a good grinding of black
pepper, and a little chopped fresh flat-leaf parsley to serve.
Time : 30 minutes
Serves 6
For this recipe you will need:
Ingredients
White bloomer loaf
Butter, softened
200g Cheddar cheese
200g Gruyere cheese
English mustard
Sriracha or hot sauce
12 Good quality crumbed ham slices
- 1. Heat a griddle pan or frying pan low to medium heat.
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- 2. Grate the Gruyere and cheddar cheese on the large side of a box grater, toss together.
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- 3. Slice the loaf into thick slices and spread the butter on both sides.
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- 4. Top half the slices with sauce of choice, grated cheese and two slices of sliced ham per sandwich.
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- 5. Top with the other slice of bread and press down.
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- 6. Put them on the grill pan and cook for 4 minutes on either side.
Time : 50 minutes
Serves 4
For this recipe you will need:
Ingredients
4 large sweet potatoes (approx 500g)
1 1⁄2 tbsp rapeseed oil
200g kale, leaves torn from the stem
1 garlic clove, finely minced
1⁄2 tsp chilli flakes
1 tbsp pumpkin or sunflower seeds, toasted
Small handful of alfalfa sprouts (approx 50g)
Sea salt and freshly ground black pepper
8 tbsp natural probiotic yoghurt
1 tbsp sriracha sauce
- 1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a
baking tray and drizzle with about a tablespoon of rapeseed oil. Bake in
the oven for 45 minutes, or until tender when pierced with a fork.
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- 2. Meanwhile, heat the remaining rapeseed oil in a large
frying pan over a medium-high heat. Add the kale and fry for 3 – 4
minutes, until wilted and tender.
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- 3. Mix the yoghurt and sriracha sauce together and set aside.
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- 4. Stir through the garlic and chilli flakes, and season.
Slice open the baked sweet potatoes. Top with the kale, a dollop of the
yoghurt mix, a sprinkle of seeds and some alfalfa sprouts
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