Fresh or frozen and defrosted cranberries - 200 g Pear - 1, peeled and finely chopped Maple syrup - 120 ml
1) Place the cranberries, pear and maple syrup in a small saucepan. Bring to the boil and then reduce the heat and simmer for 20 minutes.
2) Mash the pear with a fork and then serve the sauce either warm or cold. Serves 6.
Baking potatoes - 2 large or 3 medium sized
Olive oil for brushing
1) Heat the oven to 200 °C. Scrub each potato and then slice lengthways into 3 or 4 pieces. Brush a large baking tray with olive oil and then line with the potato slices. Brush the top of each slice with oil.
2) Bake for an hour or until golden, turning once after around 30 minutes. Serves 2.
Methods 1) Heat the oil in a large saucepan. Add the leeks and onions and cook for 5 minutes, stirring regularly. Add the garlic and cook for another minute. 2) Add the potatoes and stock to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes.
3) Blend until smooth, in batches if necessary. Return to the pan and reheat. Serves 4.
Methods 1) Heat the oil in a large saucepan. Add the onion to the pan and cook until softened. Add the garlic, ginger, cumin, cinnamon and cayenne and cook for a further 2 minutes. Add the chopped tomatoes and sweet potatoes to the pan, stir well and cook for another 5 minutes.
2) Add the peanuts and stock to the pan and bring to the boil. Reduce the heat and simmer for 30 minutes. Blend in batches until smooth. Return to the pan and stir in the peanut butter until it melts.
1) Drain the chana dal and place in a large saucepan. Cover with water to an inch above the lentils and cook for 10 to 15 minutes until tender.
2) Meanwhile, heat the oil in a frying pan and add the cumin seeds. When they begin to sizzle add the garlic and cook for a minute.
3) Add the spices and tomatoes and cook until the tomatoes turn mushy. Add the tomato mixture to the lentils and stir well.
4) Simmer for 5 to 10 minutes and then serve with rice or flatbreads.
As Ian put it when he tasted this "I'll never drink ordinary lemonade again". It was very sweet so I might try using a little less sugar next time.
Water - 1 litre
Caster sugar - 225 g
Finely grated rind of 3 lemons
Lemon juice - 250 ml (use 5 large or 10 small lemons)
Blackberries - 300 g
1) Add the sugar and half the water to a saucepan and bring to the boil. Boil for a couple of minutes, stirring occasionally. Add the lemon rind to the pan and leave for a minute. Add the lemon juice and remaining water.
2) Combine the blackberries with 250 ml of the lemon mixture in a blender. Blend and then strain through a sieve to remove the seeds.
3) Pour the blackberry mixture and remaining lemon mixture into a jug and refrigerate until chilled. Serve with ice.
Avocado - 1, ripe, peeled and stoned
Banana - 1 large
Coconut cream - 1 tbsp
Cocoa powder - 3 tbsp
Vanilla extract - 0.5 tsp
Chopped nuts, chocolate chips or banana slices for topping.
1) Blend the avocado and banana together until smooth and creamy. Add the rest of the ingredients and blend again until combined. Refrigerate for an hour before serving with or without toppings. Serves 2.