Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
200g smoked back or streaky Freedom Food labelled bacon, chopped
250g Cheddar cheese, grated
3 tomatoes, sliced
5 eggs, beaten
200ml double cream
Salt and pepper
2 sprigs of fresh thyme, stalks discarded
To make the pastry, sift the flour and salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water (about 2 tbsp) to form a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a well-buttered, deep-sided 22cm flan dish. Don’t cut off the excess pastry yet. Chill again for 30 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6. Line the bottom of the pastry case with baking parchment or foil, then fill with baking beans. (See our how-to video below) Place on a baking tray and bake blind for 15-20 minutes. Remove the baking beans and parchment or foil, and return to the oven to bake for a further 5 minutes. Using a sharp knife trim the excess pastry so that you have neat edges. Set aside.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.
Combine the eggs, milk, and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme leaves over the surface. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.
A classic take on everyones favourite: carrot cake! This warm, winter treat goes down perfectly with a hot cup of tea. Recipe via GoodFood.
Serves: Cuts into 8-10 slices Preparation time: 20 min
Baking time: 1 hour
zest and juice 1 orange
150ml sunflower oil, plus extra for greasing
140g soft light brown sugar
85g wholemeal self-raising flour
85g self-raising flour
2 tsp each ground cinnamon and ground mixed spice
1 tsp bicarbonate of soda
140g carrots, coarsely grated
50g walnuts, chopped, plus a few halves to decorate
If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don’t have time, on the day simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
Once cool, remove from the tin and make the icing. With an electric whisk, beat together the soft cheese, butter, icing sugar and cinnamon until smooth. Spread over the top of the cake and decorate with walnut halves.
Ice cakes the night before so they set. Slice at the stand, so they don’t dry out, and keep in a cool place out of the sun.
Bring a large pan of water to the boil and add six of the eggs. Simmer for exactly 6min. Lift out of the pan with a slotted spoon and run under cold water to cool quickly. Set aside.
In a large bowl, mix together the sausage meat, mustard, spring onions, mixed herbs and some seasoning. Set aside.
Preheat oven to 220°C (200°C fan) mark 7. Lightly dust a work surface with flour and roll out two-thirds of the pastry until it’s 3mm (⅛in) thick. Stamp out 12 x 10cm (4in) circles and press the circles into the 12 holes of a deep muffin tin, working the pastry so that it comes just above the edges of the holes. Set the trimmings aside.
Carefully peel the eggs and halve lengthways through the yolk (which should not yet be completely set). Position one egg half (cut-side down) in the base of each pastry well. Divide sausage mixture among wells, carefully pushing it around the eggs and levelling the surface.
Roll out remaining one-third of pastry and trimmings as before and stamp out 7.5cm (3in) circles. Lightly beat the remaining egg and brush the edges of the filled pies and the visible sausage meat with some of the beaten egg, then press on the lids (seal edges firmly). Use a skewer to pierce a hole in the centre of each lid to allow steam to escape. If you like, reroll any trimmings and use to decorate pies. Brush top of pies with egg.
Cook the pies for 30-35min, or until deep golden brown. Cool for 5min in tin, then remove from tin and transfer pies to a baking tray. Cook for a further 5min to crisp up the edges.
Cool for 10min, then serve warm or at room temperature.
For the vanilla sponge cake, cream together the butter and sugar until pale and fluffy, add the egg a little at a time along with the vanilla extract, beating in between each addition.
Carefully fold in the flour. Pour the mixture into the prepared cake tin.
For the chocolate layer, cream together the butter and sugar until pale and fluffy, add the egg a little at a time along with the vanilla extract, beating in between each addition.
Carefully fold in the flour and cocoa powder. Pour the mixture into the prepared cake tin.
For the pink layer, cream together the butter and sugar until pale and fluffy, add the egg a little at a time along with the vanilla extract and pink food colouring, beating in between each addition.
Carefully fold in the flour. Pour the mixture into the prepared cake tin.
Place the tins in a preheated oven 190°C (fan 170°C, gas mark 5) and bake for 20-25 minutes or until a skewer comes out clean.
Leave the cakes to cool in the tins for a while then turn out onto a wire rack to cool completely. To ensure the cakes have a flat surface when you come to put the cake together, turn the sponges upside down to cool on the rack. So the base becomes the top of the sponge.
To make the ganache, pour the cream into a saucepan and heat gently until it just reaches boiling point, remove from the heat and add the chocolate pieces. Beat vigorously with a wooden spoon until the mixture comes together and is dark, glossy and smooth. Then leave to cool at room temperature.
To construct the cake you need a 6cm cutter and a 13cm cutter (or something of these dimensions that you can cut around). Making sure you start centrally on the first sponge layer, cut a 13cm disc out of the centre, then cut a 6cm disc out of the centre of this and carefully separate the rings. Repeat this with the other 2 sponge layers.
Warm the strawberry jam and brush over the top surface of one of the layers, then carefully place the next layer on top. Brush this with jam and place the final layer on top.
Cover the cake with a layer of the cooled chocolate ganache, using a palette knife to smooth the ganache.
To finish fill a piping bag fitted with a star nozzle with the remaining ganache and pipe stars around the base and top edge of the cake.
People often think these deliciously moreish macaroons are difficult to make, but with this simple recipe you will be whipping up these delicate treats in no time This is a four-in-one recipe that takes one macaroon base and turns it into four different flavours – lemon, pistachio, chocolate and strawberry. Recipe via All Recipes
6 egg whites
1 pinch salt
400g icing sugar
250g finely ground almonds
1 to 2 drops food colouring (yellow, pink, brown and green)
350g icing sugar
240g softened butter
1 tablespoon vanilla extract
2 tablespoons double cream
1 tablespoon lemon zest
1 tablespoon crushed pistachios
1 tablespoon unsweetened cocoa powder
1 tablespoon strawberry jam
Place the egg whites in a metallic bowl and add a pinch of salt. Beat the egg whites till stiff. Add 1 tablespoon of the icing sugar, and continue to beat. Sift in 1/2 of the remaining icing sugar, and beat till glossy on high speed. Sift in the remaining icing sugar and beat till combined.
Gently fold the ground almonds into the egg white mixture. Lift and fold until the mixture is smooth and ribbon-like.
Divide the mixture into four separate bowls. Mix in one to two drops of the food colouring to each bowl to create pink, yellow, green and brown mixtures. (You may want to start with one very small drop of food colouring, as you can always add more!)
Fill a piping bag with one of the mixtures. Pipe small circles, about 2cm in diameter, onto a parchment-lined baking tray. (Work with the bag perpendicular to the tray for best results!) Repeat with remaining mixtures, working with a clean piping bag for each mixture.
Preheat the oven to 170 C / Gas 3. Set the macaroons aside for 30 minutes.
Meanwhile, make the filling: Cream the softened butter with an electric mixer. Add the icing sugar and continue to beat until smooth. Beat in the vanilla and double cream, and continue beating till the mixture is light and fluffy.
Divide the buttercream into four separate bowls. Stir in the cocoa, lemon zest, pistachios and strawberry jam into each bowl to create four different fillings. Set aside.
After 30 minutes resting at room temperature, bake the macaroons in the preheated oven for 14 minutes. Remove from the oven and let cool on the baking tray.
Once cool, spread the flat side of one macaroon with its corresponding filling. Top with a second macaroon. Serve straightaway or keep in the fridge in an airtight container.
The Dundee cake is a traditional Scottish bake closely linked to the marmalade industry where the surplus of orange peel from the marmalade factories were used in the cakes. Therefore, of an authentic Dundee cake uses orange peel, not just mixed peel. Recipe via Scotsman Food and Drink.
This delicate pasta dough is great with lighter sauces. Nothing is more delicious and homely than fresh pasta and it’s much easier than you think with just three ingredients! Recipe via the Gourmet Traveller.
400g “00” flour, plus extra for dusting
4 free range eggs
Pinch of salt
Process ingredients and a pinch of salt in a food processor until a dough forms.
Turn onto a lightly floured surface and knead until smooth and elastic (3-5 minutes),
Wrap in plastic wrap and rest at room temperature (1 hour).
Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick.