麻豆约拍

Sponge

• 150g gluten free self-raising flour
• 150g vegetable oil
• 150g sugar
• 3 eggs
• Almond essence
• Strawberry flavouring and pink food colour

Method听

Whisk eggs and sugar together until pale and frothy

Fold in the flour and vegetable oil

In one batch add the almond essence; in the other add the strawberry flavouring and food colour.

Pour each batch into a small 6鈥� tray lined with greaseproof paper

Bake at 170 degrees for 20 minutes or until an inserted skewer comes out clean.

To Assemble

Remove the sponge sheets from their baking trays, once completely cooled.

Cut two equal size strips of sponge from each sheet.

Using some raspberry jam cover all the sides of the sponge strips and assemble together, alternating pink and white sponges to make a rectangular log.

Roll out 200g marzipan to the thickness of a coin, carefully wrap around the log so all sides are covered, slice and serve.听

*You will have some sponge left over depending on how thick you cut the strips. You can either make 3-4 battenburg from the batch or freeze the sponge for another day!

Ingredients (serves 2)

For the sauce:

• 1 tblsp nut butter (peanut or almond work best)
• 1 lime 鈥� zest and juice
• 2 garlic cloves, chopped
• 1 inch root ginger, grated
• Dash of tamari or soya sauce
• 1 dsp nam pla (fish sauce) (optional)
• 1 tblsp natural yoghurt
• 1 red chilli, chopped
• A handful of fresh coriander leaves

For the stir-fry:

• 1 courgette
• 1 tsp coconut oil
• 1 can chickpeas, drained and rinsed
• 1 red onion, finely sliced
• 1 red, orange or green pepper, chopped
• 陆 a head of broccoli cut into florets
• 1-2 celery sticks, chopped
• 1 carrot, sliced into strips

Method

Blitz the sauce ingredients in your blender or food processor, adding a little water to thin the sauce to your preferred consistency. You can add more water at the cooking stage if necessary.

Using a spiralizer, spiralize your courgette into noodles. If you don鈥檛 have a spiralizer, use a veg peeler to make ribbons instead.

Put a little coconut oil in your wok and heat gently until melted.

Add the onion and soften slightly.

Add the chickpeas and the rest of the vegetables to your wok and cook for 1-2 minutes, so the vegetables still retain their crunch.

Add the sauce and stir-fry for another 1-2 minutes, before adding your courgette noodles and stirring together.

Serve with a garnish of fresh coriander.

Ingredients

• 2 x 400g tins of chopped tomatoes or cartons of passata
• 4 fresh tomatoes, skin off
• 2 medium sized onions
• 2 large cloves garlic
• 1 tbsp olive oil
• 1 tbsp tomato pur茅e
• 1 tsp oregano
• 陆 tsp caster sugar
• Salt and pepper
• 6-8 basil leaves

Method

Chop the onions finely and fry in the olive on a low heat with the garlic for about 10 minutes until they are soft and translucent but not coloured.

Cover the fresh tomatoes in boiling water to remove the skins and then roughly chop. Add those to the pan along with the tinned tomatoes or passata, tomato pur茅e and oregano. Give it a stir, sprinkle in the sugar (you can leave it out but it does bring out the flavour of the tomatoes), season well with salt and fresh black pepper and then leave to reduce and thicken for about 20 minutes.

When they sauce is ready you can add the roughly torn basil and serve or use it as a base sauce for a huge array of other ingredients including bacon, prawns, chill, mascarpone 鈥� just about anything. There will be enough to divide up and use twice or you can freeze half for later.