During the first few years of your baby’s life, certain foods are best used sparingly or avoided altogether, as they may be harmful to your baby’s health. The worst two culprits in this regard are sugar and salt. During the first year of life, it is really important that there is no added salt or sugar in your baby’s foods as they are not good for your little one’s health and they can develop a preference for sweet or salty foods in later life. Once they reach the age of one a small amount of sugar and salt in dishes is acceptable, but it’s still best to avoid very sugary and salty treats or snacks. Sugary drinks and juices should also be avoided as they can cause excess weight gain, tooth decay and can reduce your toddler’s appetite for their meals.
Try to offer your child a good variety of fruit as an alternative to sweet treats. Most children understandably get bored if the only choices are apple or banana, so offer them other soft fruits that are in season, such as peaches, apricots and berries. There are also plenty of exotic fruits to choose from, and mango, papaya, kiwi and even lychees can go down very well.
While sugar is not recommended for babies or toddlers, they probably have older siblings, cousins or family friends who like to visit, so it’s helpful to have a few treat recipes up your sleeve for older children – and adults! I’ve filled this section with recipes that are suitable if you’re having the extended family around or perhaps Granny is just popping in for tea.
Whatever the occasion, I feel that if I have made the treat myself, then at least I know exactly what has gone into it. So here is a selection of occasional treats to share with family and friends for those happy celebrations.
MANGO FOOL WITH STEM GINGER BISCUITS
You could just buy some nice crisp ginger biscuits, but making your own is so much better. This recipe makes about 12 biscuits, but you could easily double the quantity and store the remainder in an airtight tin. If they get the chance, they keep for up to 2 weeks. Serves 4–6
2 ripe mangoes
1 lime
150ml cream
6 tbsp thick Greek yoghurt
STEM GINGER BISCUITS:
50g butter
1 tbsp golden syrup
1 tbsp golden caster sugar
75g self-raising flour
25g crystallised stem ginger, finely chopped
½ tsp ground ginger
Peel the mangoes and then cut the flesh into a food processor, discarding the stones. Cut the lime in half and squeeze in the juice, then blend to a smooth purée. Place the cream in a bowl and whip until soft peaks form, then fold in the Greek yoghurt. Finally, fold in the mango purée until just combined. Spoon the mixture into dessert glasses and chill for about 2 hours.
Meanwhile, make the biscuits. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with parchment paper.
Put the butter, golden syrup and sugar in a pan and heat gently until the butter has melted and the sugar has dissolved. Remove from the heat. Stir in the flour, the chopped stem ginger and the ground ginger. Mix thoroughly. It should form a soft dough that leaves the sides of the pan clean.
Put teaspoonfuls of the mixture onto the lined baking sheet, spaced about 2.5cm apart to allow room for the biscuits to expand as they cook. Bake for 10–12 minutes, until the biscuits are cooked through and golden brown. Remove from the paper and cool on a wire rack.
Arrange the mango fools on plates with the stem ginger biscuits to the side to serve.
These fruit kebabs are wonderful cooked on the gentle embers of a barbecue as a dessert, but they work equally well under the grill or on a griddle pan if you don’t get the right weather! Every child will absolutely love them – just be careful they don’t start running around while holding the skewers. Makes 16 small kebabs
4 tbsp fresh lime juice
2 tbsp sunflower oil
2 tbsp maple syrup
1 tbsp chopped fresh mint
good pinch of ground cinnamon
2 apples, cored and each cut into 8 pieces
2 large bananas, peeled and each cut into 8 pieces
2 plums, stoned and each cut into 8 pieces
4 kiwi fruit, peeled and each cut into 4 pieces
16 large chunks of fresh pineapple
16 strawberries, hulled
Place the lime juice, sunflower oil, maple syrup, mint and cinnamon in a small bowl and stir to combine. Thread the fruit onto 16 small metal skewers or soaked wooden ones in an attractive fashion, then brush all over with the maple syrup glaze.
Heat a griddle pan, the barbecue or a grill. Put the kebabs on to cook for 6–8 minutes, turning and basting frequently, until the fruit starts to caramelise. Arrange on plates or a large platter to serve.
RICE PUDDING WITH RASPBERRY COMPOTE
Everyone loves rice pudding – it’s one of the nation’s favourite desserts. It’s delicious served on its own or with whatever fruit is in season. Strawberries or blueberries would also work well instead of the raspberries. Adding the vanilla pod, which gets removed before serving, gives a wonderful natural sweetness so that there is no need to add any extra sugar. Serves 4
100g pudding rice (short-grain)
600ml milk
1 vanilla pod, cut in half and seeds scraped out
RASPBERRY COMPOTE:
225g raspberries
3 tbsp golden caster sugar
To make the rice pudding, place the rice in a deep-sided saucepan with the milk, vanilla seeds and the scraped-out vanilla pod. Give it all a good stir and then simmer gently for about 30 minutes, until the rice pudding is thick and creamy, stirring occasionally. Remove the vanilla pod and discard.
Meanwhile, make the raspberry compote. Place the raspberries and sugar in a saucepan and roughly mush them up with a fork so that the raspberry juice is released and dissolves the sugar. Place on the heat and simmer gently for a couple of minutes, until slightly thickened but some of the raspberries are just holding their shape.
Divide the rice pudding among warmed bowls. Add a large spoonful of the raspberry compote to each one to serve.
This pudding is also fabulous made with day-old brioche or croissants. If you really want to show off to your guests, a gas gun can be used, with care, to glaze the top. If you don’t fancy using apricot jam, try using lemon curd or marmalade instead. If you’re looking for a really smooth, creamy finish, try placing the ovenproof dish in a roasting tin and three-quarters fill with water before baking in the oven. Serves 4–6
5 slices wholemeal bread (slightly stale is fine)
50g butter, softened, plus extra for greasing
100g ready-to-eat dried apricots, finely chopped
300ml cream
300ml milk
6 egg yolks
50g golden caster sugar
2 tbsp apricot conserve
Generously butter a 1.2 litre shallow ovenproof dish. Carefully cut the crusts off the bread and then cut into triangles, then spread with the butter. Sprinkle half of the apricots into the base of the dish and then arrange half of the bread slices on top in a slightly overlapping layer. Repeat once more and then finish with the final layer of buttered bread.
To make the custard, heat the cream and milk in a saucepan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined. Pour the warm custard over the layered-up bread slices, then press down lightly and leave to stand for 20–30 minutes, until the bread has soaked up most of the custard.
Preheat the oven to 160°C/325°F/gas mark 3 and bake for 25–30 minutes, until the custard is just set. Preheat the grill to medium-high. Gently warm the apricot conserve and brush on top of the cooked bread and butter pudding, then slide under the grill to glaze. Cut into slices and arrange on plates to serve.
This crumble freezes extremely well. Simply wrap the dish with freezer clingfilm, or if you don’t have spare baking dishes, freeze the fruit and crumble mixture in separate freezer bags. To cook from frozen, cover with foil and bake at 180°C/350°F/gas mark 4 for 1½ hours, removing the foil for the last 15 minutes. Serves 4–6
675g Bramley apples, peeled, cored and sliced
225g blackberries
150ml unsweetened pressed apple juice
2 tbsp caster sugar
100g plain flour
75g butter, diced
100g muesli (with no added salt or sugar)
2 tbsp light muscovado sugar
thick Greek yoghurt, to serve
Preheat the oven to 190°C/375°/gas mark 5.
Place the apples and blackberries in a 1.5 litre ovenproof dish or individual ramekins. Pour over the apple juice and sprinkle with the caster sugar.
Tip the flour into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the muesli and brown sugar and scatter over the blackberry and apple mixture.
Bake for about 45 minutes if making one large crumble, or 15–20 minutes if using individual ramekins, until the topping is golden and crunchy.
Leave to cool for about 5 minutes and divide among bowls, adding a dollop of Greek yoghurt to each one to serve.
This dessert is perfect for a cold winter day, and of course you could use maple syrup instead of the honey. It would also be delicious served with some homemade custard – yum! Serves 4–6
4 large ripe pears
juice of ½ lemon
50g butter, diced, plus extra for greasing
4 tbsp honey
thick Greek yoghurt, to serve
Preheat the oven to 200°C/400°F/gas mark 6. Butter a dish that’s large enough to take the halved pears in a single layer.
Peel the pears and cut each one in half. Using a teaspoon, scoop out the cores. Toss in the lemon juice to prevent them from going brown.
Use the butter to fill the cavities of the pear halves. Drizzle over the honey and bake for 20–25 minutes, until the pears are softened and the sauce at the bottom of the dish is bubbling.
Arrange the pear halves on plates and spoon over the sauce, then add a dollop of Greek yoghurt to each one to serve.
ICED BERRIES WITH WHITE CHOCOLATE SAUCE
Use any selection of frozen berries you fancy for this recipe, such as raspberries, blueberries and small strawberries. This looks amazing and very stylish served in pretty dessert glasses, but any regular bowl will do the trick – it will still taste just as delicious. Serves 4
350g mixed frozen summer berries
200g good-quality white chocolate
150ml cream
Pile the mixed berries into pretty glasses and leave to thaw at room temperature for about 10 minutes. The idea is that the berries are iced but not frozen solid.
Meanwhile, break the white chocolate into pieces and place in a heatproof bowl with the cream. Set over a saucepan of simmering water and leave to melt, stirring occasionally, until you have achieved a smooth chocolate sauce. Pour the warm white chocolate sauce over the iced berries to serve.
If you plan to serve this dessert but run out of time, just put a bowl of the strawberries, a plate of the meringues and a bowl of the cream and yoghurt mixture in the middle of the table and allow everyone to help themselves. Serves 4–6
225g strawberries, hulled and cut in half if large
300ml cream
300g thick Greek yoghurt
8 small meringues
Roughly mash the strawberries in a bowl. Whip the cream in a separate bowl until soft halved peaks have formed, then fold in the yoghurt. Break up the meringues and fold into the cream with the strawberries. Spoon into pretty glasses and serve at once.
These lovely translucent jellies look stunning with the multicoloured berries and grapes twinkling through. They have a really refreshing flavour, but I’ve purposely not made them too sweet so that you can pour a little extra cordial over just before serving. The idea is that as you take your first bite, you get a fantastic hit of elderflower in your mouth. Serves 4
4 tbsp elderflower cordial, plus extra for drizzling
1 x 11g sachet powdered gelatine
100g raspberries
100g blueberries
50g small black seedless grapes, halved
Dilute the elderflower cordial in a jug with 600ml cold filtered water. Measure 4 tablespoons into a small saucepan and sprinkle over the gelatine. Set aside for 10 minutes to allow the gelatine to ‘sponge’.
Place the saucepan over a gentle heat and swirl the pan until the gelatine has completely dissolved. Do not allow the gelatine to boil, as it will prevent the gelatine from setting. Pour in the remaining diluted cordial and stir well over a gentle heat.
Arrange the raspberries, blueberries and grapes in pretty glasses. Carefully pour over the dissolved gelatine mixture, trying not to disturb the fruit too much. Leave to cool completely and then chill for at least 3 hours, until softly set. Drizzle over a little extra elderflower cordial to serve.
KNICKERBOCKER GLORY WITH RASPBERRY ICE CREAM
This is a great treat when you have people over on a hot day. The ice cream can be made in advance for a firmer texture and it really is incredible how well it manages to hold its shape. Serves 4–6
275g mixed summer berries, such as blackberries, strawberries, raspberries and blueberries
4–6 ice cream wafers
RASBERRY ICE CREAM:
400g frozen raspberries
3 tbsp honey
½ tsp vanilla extract
150ml buttermilk
To make the raspberry ice cream, put the frozen raspberries into a food processor with the honey, vanilla extract and buttermilk. Blitz until smooth and then pass through a fine sieve. Churn in an ice cream machine for 20 minutes until firm.
If you don’t have an ice cream machine, pour the mixture into a freezer-proof plastic container and freeze. Remove and whisk when semi-frozen, then return to the freezer. Whisk again after 1 hour, then freeze again and whisk twice more during the freezing process.
When ready to serve, divide most of the mixed summer berries among small sundae glasses, reserving some for decoration. Quickly scoop the raspberry ice cream into balls and place on top, then decorate with the reserved berries and the ice cream wafers to serve.
OAT FLAPJACKS
This has to be one of the quickest and easiest recipes to master. It was one of the first things that I ever helped make in the kitchen with my own mother. They store well for up to one week in an airtight container. Makes 10
75g butter, plus extra to grease
50g light muscovado sugar
2 tbsp golden syrup
175g rolled oats
Preheat the oven to 180°C/350°F/gas mark 4. Grease a shallow 17cm square cake tin.
Melt the butter with the sugar and syrup in a saucepan over a low heat, then pour it over the rolled oats in a large bowl. Mix well, then scrape the mixture into the prepared tin and press down well.
Bake the flapjacks for 18–20 minutes, until golden brown. Cool slightly in the tin, then mark into fingers with a sharp knife and loosen round the edges. When firm, remove from the tin and cool on a wire rack, then break into fingers. Serve at once or store in a suitable container for up to one week.
This is a great all-in-one recipe that literally takes less than 10 minutes to get into the oven. It’s perfect for a coffee morning when mums and children are gathering or serve with some raspberries and a dollop of crème fraîche as a pudding. It will keep happily for a couple of days in an airtight tin. Makes 24 slices
250g self-raising flour
225g caster sugar
1 tsp baking powder
225g butter, softened
4 large eggs
finely grated rind of 2 lemons
3 tbsp milk
LEMON DRIZZLE:
100g icing sugar
finely grated rind and juice of ½ lemon
Preheat the oven to 160°C/325°F/gas mark 3. Line a 23cm x 30cm baking tin with parchment paper.
Place the flour in a large bowl with the sugar and baking powder. Make a well in the centre and add the butter, eggs, lemon rind and milk. Beat with a hand-held electric mixer for a couple of minutes until well combined.
Using a spatula, transfer the mixture to the prepared tin and spread out evenly. Bake in the oven for 30–35 minutes, until well risen and golden brown. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely.
To make the lemon drizzle, sift the icing sugar into a bowl and add the lemon rind and juice, then beat until smooth. Drizzle over the top of the cooled lemon cake. Leave to set at room temperature for 1 hour and then cut into slices. Serve at once or store in a suitable container for up to 2 days.
If you haven’t got buttermilk, use ordinary milk with a good squeeze of lemon juice. Whatever you decide to use, it’s important to add all of the liquid at once. Otherwise you’ll end up handling the dough too much, which will result in the scones not being as light. Experiment with other dried fruits, such as apricots, cherries or mango, with excellent results. These scones also freeze well. Makes 8
225g self-raising flour, plus extra for dusting
1 tsp baking powder
40g butter, diced, plus extra to serve
50g ready-to-eat dried pears, finely chopped
25g ground almonds
about 150ml buttermilk
beaten egg, to glaze
Preheat the oven to 220°C/425°F/gas mark 7.
Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Fold in the dried pears and ground almonds, then stir in enough buttermilk to make a fairly soft, light dough.
Roll out the dough on a lightly floured surface to a 2cm thickness and cut into rounds with a 6cm cutter. Place on a non-stick baking sheet and brush the tops with the beaten egg. Bake for about 10 minutes, until well-risen and golden brown. Cool on a wire rack. If possible, serve warm with butter. These are best on the day they have been made, but you can freeze them in a suitable container.
CRANBERRY AND ORANGE
Add dried cranberries instead of the dried pears and the finely grated rind of one orange instead of the ground almonds.
APPLE
Omit the dried pears and ground almonds and add one finely chopped eating apple that has been peeled and cored with a pinch of ground mixed spice instead.
This lovely, moist tea bread is a great way of using up over-ripe bananas and has the added bonus of keeping well: wrapped up in parchment paper and foil, it lasts for up to 4 days. Makes 1 x 900g loaf
225g self-raising flour
100g butter, diced, plus extra for greasing
100g golden caster sugar
3 ripe bananas
2 eggs, beaten
6 tbsp clear honey
Preheat the oven to 180°C/350°F/gas mark 4. Lightly butter a 900g loaf tin, then line the base with greased parchment paper.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Stir the sugar into the flour mixture. Peel and mash the bananas and tip into the bowl with the eggs and honey. Beat well until evenly combined, then transfer into the prepared tin.
Bake the banana bread for about 50 minutes, until golden brown and a fine skewer inserted into the centre comes out clean. Cover loosely with foil if it begins to brown too much. Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely. Cut into slices to serve or wrap in a layer of parchment paper and tin foil and it will last for up to 4 days.
A real children’s favourite, especially if you let them get involved with the decorating. You’ll need to have the correct cutters. As the dough is quite resilient, there’s no problem getting little hands to help with the stamping out and it’s a great way to spend a rainy afternoon. They store well for up to a week in an airtight container. Makes 20
350g plain flour, plus extra for dusting
2 tsp ground ginger
1 tsp baking soda
100g butter, diced and chilled
175g light muscovado sugar
4 tbsp golden syrup
1 egg, beaten
handful of currants
Preheat the oven to 190°C/375°F/gas mark 5.
Sift the flour into a large bowl with the ground ginger and baking soda. Rub in the butter until the mixture resembles fine crumbs, then stir in the sugar.
In a separate bowl, beat the golden syrup with the egg and then stir into the flour mixture. Using your hands, mix until you have achieved a dough that comes together. Form into a ball and wrap in clingfilm. Chill for 15 minutes, then knead on a lightly floured surface until smooth. Divide the dough in half and roll each piece out to a 5mm thickness.
Using cutters, stamp out gingerbread men shapes and place them on non-stick baking sheets. Re-roll the off cuts to stamp out more men. Decorate with currants for eyes and buttons, then bake for 12–15 minutes, until golden brown. Leave to cool slightly, then transfer to a wire rack and leave to cool completely. Serve at once or store in a suitable container for up to one week.
Who doesn’t like a square of chocolate brownie? Even very young children, like my own, love getting involved in baking, but that doesn’t mean that they need to eat what they’ve made. Makes 15
275g plain chocolate (at least 70% cocoa solids), finely chopped
200g butter
4 eggs
250g caster sugar
100g self-raising flour
75g cocoa powder
vanilla ice cream, to serve (optional)
Preheat the oven to 160°C/325°F/gas mark 3. Line a deep-sided baking tin about 30cm x 23cm and at least 5cm deep with parchment paper.
Place 100g of the chocolate in a heatproof bowl with the butter and set over a pan of simmering water until melted, then stir to combine. Remove from the heat and leave to cool a little.
Meanwhile, whisk the eggs in a bowl until they are stiff and holding their shape, then whisk in the sugar until it can hold a trail of the figure eight. Sift the flour and cocoa powder into the egg and sugar mixture and gently fold in. Add the melted cooled chocolate mixture with the remaining finely chopped chocolate and continue folding gently until all the ingredients are just combined.
Pour the chocolate mixture into the lined tin. Bake for 20 minutes, then turn the tin around and bake for another 6–8 minutes, until the top is crusty but the centre is still a little soft. Leave to cool slightly before lifting out of the tin with the parchment paper.
If serving warm, cut into 15 portions or leave to cool completely and cut into portions when cold. Arrange the warm or cold brownies on plates with scoops of ice cream to serve, if liked.
Who didn’t love these as a child? I certainly did. They’re not only a bit of fun, but they also taste delicious and there’s no doubt that children will absolutely adore them. You can use any jam you like, but the vibrant colour of raspberry jam is fantastic. These are best eaten on the day they’re made. If making in advance, keep the shortcakes in an airtight container and fill with the jam just before serving. Makes 14–15
100g raspberry jam
¼ tsp vanilla extract
1 tbsp water
SHORTCAKE:
75g plain flour, plus extra for dusting
25g icing sugar, plus extra for dusting
finely grated rind of 1 lime
50g butter, softened
To make the shortcake, sift the flour and icing sugar into a bowl. Stir in the lime rind, then beat in the butter with a wooden spoon to give rough crumbs. Bring the mixture together with your hands to form a soft, smooth dough. Wrap in clingfilm and chill for at least 30 minutes or up to 3 days is fine.
To make the jam filling, place the raspberry jam, vanilla extract and water in a pan and simmer over a low heat for 8–10 minutes, until the jam is melted and slightly thickened, stirring occasionally. Pass through a sieve into a bowl and then leave to cool. Cover with clingfilm and chill until needed.
Preheat the oven to 190°C/375°F/gas mark 5. Line 2 baking sheets with parchment paper.
Roll out the dough on a lightly floured surface to a 3mm thickness. Stamp out 28–30 rounds using a 4cm fluted cutter and arrange on the lined baking sheets. Using a piping bag nozzle (a metal rather than plastic one is best for this) with a 1cm-wide head, press the nozzle into the centre of half of the rounds to stamp out a hole (which will allow you to see the jam later). Bake the biscuits for 6–8 minutes, until crisp and lightly golden. Cool on a wire rack.
To assemble, spoon a teaspoon of the jam mixture into the centre of each cooled uncut shortcake. Dust the remaining shortcakes with icing sugar and then place on top, pressing down lightly so that the jam just squeezes out through the hole a little. These are best served on the day that they are made.
These energy-rich cookies are a perfect treat for a breakfast on the go. With their low-GI oatmeal content and punchy protein from the nuts, they are perfect to keep children alert and ready to face the day ahead. For extra luxury, add a handful of chocolate chips. They will keep happily in an airtight container for up to 3 days. Makes 25–30
100g butter, softened
75g light muscovado sugar
75g smooth cashew butter
1 egg
50g plain flour
½ tsp baking powder
½ tsp ground cinnamon
200g muesli (no added sugar or nuts)
50g raisins
Preheat the oven to 180°C/350°F/gas mark 4. Line 2 baking sheets with parchment paper.
Place the butter and sugar in a bowl and cream together until light and fluffy using a hand-held mixer. Beat in the cashew butter and then beat in the egg.
Sift the flour, baking powder and cinnamon into a separate bowl and then beat into the cashew butter mixture. Fold in the muesli and raisins until well combined.
Drop rounded tablespoons of the dough onto the lined baking sheets about 2.5cm apart to allow for spreading. Press gently with the back of a spoon to spread each mound into a circle. Bake for 8–10 minutes, until just cooked through and lightly golden. Using a metal fish slice or spatula, transfer to a wire rack and leave to cool. Arrange on a plate to serve or store in a suitable container for up to 3 days.
All children love muffins and enjoy getting stuck in when it comes to baking them. This recipe has relatively little fat and each muffin has fewer than 200 calories – not bad for something so delicious, but they need to be eaten on the day that they have been made. Replace the raspberries with blueberries or even dried cranberries for a completely different result. Makes 12
50g butter
100g raspberries
25g icing sugar, plus extra for dusting
275g plain flour
2 tsp baking powder
150g light muscovado sugar
finely grated rind of 1 orange
1 egg
1 tsp vanilla extract
225ml milk
Preheat the oven to 180°C/350°F/gas mark 4. Line a 12-hole muffin tin with paper cases.
Melt the butter in a small pan or in the microwave, then leave to cool. Toss the raspberries in a bowl with the icing sugar to coat.
Sift the flour and baking powder in a bowl. Stir in the light muscovado sugar, orange rind and sugar-dusted raspberries.
In a separate bowl, beat together the egg, vanilla extract, milk and cooled melted butter, then fold into the dry ingredients until just combined. Do not over-mix.
Divide the muffin mixture among the paper cases and bake for 18–20 minutes, until well risen and just firm. Transfer to a wire rack and leave to cool completely. Arrange on a plate and lightly dust with icing sugar to serve.
Homemade miniature apple tarts – a winning combination of delicate, sweet pastry filled with heavenly scented apples. This recipe would also work with a mixture of apples and blackberries or try rhubarb and strawberries. They also can be frozen in polythene bags. Makes 15
1–2 tbsp milk, for brushing
PASTRY:
225g plain flour, plus extra for dusting
2 tbsp icing sugar
100g butter, diced and chilled
2 large egg yolks
2–3 tbsp ice-cold water
FILLING:
350g Bramley cooking apples
50g golden caster sugar
pinch of ground cinnamon
To make the pastry, sift the flour and icing sugar into a bowl. Using a round-bladed knife, work in the butter and then mix in the egg yolks with enough of the of ice-cold water so that the dough just comes together. Wrap in clingfilm and chill for at least 30 minutes.
Preheat the oven to 190°C/375°F/gas mark 5. Line 2 baking sheets with parchment paper and lightly dust the work surface with flour.
Divide the pastry into two portions, one slightly larger than the other, then roll out the larger piece until it’s about 30cm in diameter and stamp out 15 x 5.5cm circles using a cutter. Arrange on the lined baking sheets and chill while you prepare the apple filling.
Peel, core and dice the apples. Place in a bowl with all but 1 tablespoon of the golden caster sugar and add the cinnamon. Mix together.
Brush the edge of the pastry with a little milk. Put a small mound of the apple filling into the middle of each pastry circle. Roll out the second piece of pastry into a circle and stamp out 15 x 6.5cm circles using a cutter, then use to cover the apple filling. Press the edges together to seal.
Using a fork, press down the edges of each tart and then roll out the pastry scraps and cut into leaf shapes. Brush with milk and stick on top of the tarts. Brush with milk and sprinkle with the rest of the sugar.
Bake for 13 minutes, then reduce the oven to 180°C/350°F/gas mark 4 and bake for another 4 minutes, until golden brown. Serve warm or cold.
CHOCOLATE SWISS ROLL WITH MIXED BERRIES
This classic Swiss roll doesn’t keep well and should be eaten on the day it’s made. Serves 6–8
SWISS ROLL:
4 eggs
100g caster sugar, plus extra for dusting
75g plain flour
25g cocoa powder
COULIS:
75g raspberries
1–2 tsp icing sugar
FILLING:
200ml cream
150g mixed berries, such as raspberries, blueberries and blackberries
Preheat the oven to 200°C/400°F/gas mark 6. Line a 33cm x 23cm Swiss roll tin with parchment paper.
Put the eggs and sugar in a large heatproof bowl set over a pan of gently simmering water. Whisk with an electric mixer until the mixture has doubled in volume and is thick enough to leave a trail on the surface when the beaters are lifted. Remove the bowl from the pan and whisk for 5 minutes, until cool.
Sift the flour and cocoa powder into a separate bowl and then gently tip into the cooled egg mixture. Using a large metal spoon, fold in very gently until just combined. Pour the mixture into the prepared tin, tilting the tin to spread it out in an even layer. Don’t be tempted to use a palette knife or spatula to smooth the uncooked mixture into the sides of the tin, as this would crush the air bubbles. Bake for 10–12 minutes, until well risen and firm to the touch.
To make the raspberry coulis, place the raspberries and icing sugar in a mini blender and blitz to a purée, then pass through a sieve into a jug.
Meanwhile, place a sheet of parchment paper on the work surface and dust with caster sugar. Quickly turn the Swiss roll onto the paper while it’s still hot. Trim off the crusty edges and roll up lengthways with the paper inside.
Whip the cream in a bowl until soft peaks have formed. When the Swiss roll is cold, carefully unroll and spread with the raspberry coulis, leaving a 1cm border around the edges, and then cover with the whipped cream. Scatter over the berries and re-roll. Arrange on a platter and cut into slices to serve.
This dough can be flavoured with a tablespoon of chopped fresh herbs. Alternatively, spread with a couple tablespoons of onion marmalade, add 4 tablespoons of sun-dried tomato pesto (here) or use regular pesto (here). Makes 2 loaves
olive oil, for greasing
675g strong, white flour, plus extra for dusting
2 x 7g sachets easy-blend dried yeast (about 1 tbsp in total)
1 tsp salt
about 450ml hand-hot water
1 egg beaten with 1 tbsp water
Lightly grease 2 x 450g loaf tins.
Place the flour in the bowl of a food mixer fitted with a dough hook if you have one. Add the yeast, salt and the hand-hot water. Switch on the machine and mix until you have a very sloppy dough. Continue to knead on a medium speed for 6–8 minutes, until you have a slightly sticky but pliable dough.
You can also do this by hand: mix with your fingers for 2–3 minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass. Turn the dough out onto a well-floured surface and lightly flour your hands. Knead for 6–8 minutes, until the dough is smooth and pliable. The dough will be very sticky at first, so keep your hands and the work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle.
Either way, shape the dough into a loose ball, then place it in a large oiled bowl and cover with clingfilm. Leave to rest in a warm place for 1 hour or until doubled in size.
Turn the dough out again onto a lightly floured surface and knock it back, then knead for 2–3 minutes, until it becomes springy and very smooth. Divide the dough into 2 even-sized pieces and shape each into a oval ball using the length of the tin as a rough guide. Place in the prepared tins, smoothing down the sides, and leave to prove for another 10 minutes, until slightly risen. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.
Brush the tops of the loaves with the beaten egg mixture. Bake for 45 minutes, until the loaves are a deep golden brown and sound hollow when tapped on the bottom. Leave in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely before slicing. These loaves can also be frozen with great success.
This soda bread is delicious served warm and should be eaten quickly. However, it can also be frozen on the day you bake it. If you are not planning on eating it for a few hours, sprinkle the loaf with a little water and wrap in a clean tea towel to prevent the crust becoming too hard. To make this soda bread into scones, simply cut the dough into 10 large triangles with a sharp knife and bake for just 15 minutes. Makes 1 loaf
450g self-raising flour, plus extra for dusting
1 tsp salt
50g butter, diced, plus extra to serve
125g blueberries
2 tsp caster sugar
300ml buttermilk, plus a little extra if necessary
Preheat the oven to 220°C/425°F/gas mark 7. Flour a baking sheet.
Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the blueberries and sugar.
Pour all of the buttermilk into the blueberry mixture. With a spoon, gently and quickly stir the buttermilk into the flour until you have achieved a soft but not sticky dough, adding a little more buttermilk if necessary. Lightly flour the work surface.
Turn out the dough on the lightly floured surface and pat into a round that’s about 3cm thick. Transfer to the floured baking sheet and cut a deep cross on top with a sharp knife. Bake for 16 minutes, until lightly golden.
Transfer the blueberry soda bread to a wire rack and leave to cool for about 15 minutes, then lower the oven temperature to 200°C/400°F/gas mark 6 and bake for another 18–20 minutes or so, until the bread sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool for 15 minutes, then cut into slices while still warm and spread with butter to serve. Otherwise freeze for another day.
These are certainly a special treat in your child’s diet, but as far as I’m concerned, if they’re going to have a biscuit, I’d much prefer it to be one that I’ve made so that I know exactly what’s gone into it. These cookies have the added benefit of having Flahavan’s Progress Oatlets in them, which have lots of nutritional benefits. Makes 24
275g Flahavan’s Progress Oatlets
225g unsalted butter, softened
150g caster sugar
100g plain flour, plus a little extra for dusting
½ tsp baking soda
100g milk chocolate, finely chopped
Preheat the oven to 200°C/400°F/gas mark 6. Line 2 baking sheets with parchment paper.
Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together. Tip into a bowl and beat in the milk chocolate.
Shape into 24 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand until they’re about 4cm in diameter and 2cm thick.
Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and allow to cool for a few minutes before tucking in. Store in a suitable container for up to 3 days.
This is an excellent recipe with tons of great variations for a special treat when you are having guests around. For orange and chocolate sponge, add 1 tablespoon of cocoa powder to the sponge mixture or try replacing the orange with lemon and use your favourite jam in the bottom of the teacups instead of the maple syrup. Serves 6
5 tbsp maple syrup
100g self-raising flour
½ tsp baking powder
75g caster sugar
1 egg
120ml milk
5 tbsp sunflower oil, plus extra for greasing
finely grated rind from 1 orange
thick Greek yoghurt, to serve
Preheat the oven to 180°C/350°F/gas mark 4. Lightly oil 6 teacups or individual pudding basins or ramekins. Line the base of each one with a circle of non-stick parchment paper, then add 2 teaspoons of the maple syrup to the base of each one.
Sift the flour and baking powder into a large bowl. Add the caster sugar, egg, milk, sunflower oil and orange rind with the remaining tablespoon of the maple syrup. Using a hand-held beater, mix until smooth. Divide among the prepared teacups.
Place the teacups in a bain-marie (a roasting tin half-filled with boiling water) and bake for 15–20 minutes, until the sponges are firm to the touch but still have a slight wobble in the middle. Leave to cool for 3 minutes.
Turn the sponge puddings out onto warmed plates and add a dollop of Greek yoghurt to serve.
CHICKEN CHOMPERS WITH SWEET CHILLI DIP
Kids (and most adults, if they’re honest) love chicken nuggets and these taste so much nicer than any of the shop-bought ones. For a change, try using turkey escalopes cut into goujons. Panko are toasted white breadcrumbs that come in a packet or drum, but if you want to make your own, cook brown or wholemeal breadcrumbs in a very low oven until nicely toasted but not coloured. Serves 6
100g toasted white breadcrumbs (panko)
50g freshly grated Parmesan
freshly ground black pepper
2 eggs
2 tbsp milk
25g plain flour
450g boneless, skinless chicken breasts
about 2 tbsp olive oil
SWEET CHILLI DIP:
150g crème fraîche
2 tbsp sweet chilli sauce
Line a baking sheet with parchment paper. Place the breadcrumbs and Parmesan in a shallow dish, season with black pepper and mix well. Break the eggs into a separate shallow dish with the milk and lightly whisk to combine. Put the flour on a flat plate and season lightly with pepper, stirring to combine.
Cut the chicken breast fillets into bite-sized chunks, then dust in the seasoned flour, tip into the beaten egg and finally roll in the breadcrumb mixture, making sure at each stage that each piece of chicken is well coated. Arrange on the lined baking sheet and chill for 10 minutes to allow the coating to firm up (or up to 24 hours is fine).
Preheat the oven to 180°C/350°F/gas mark 4. Drizzle the olive oil evenly over the chicken nuggets and bake for 10–12 minutes, until crisp and golden brown, turning once to ensure they cook evenly.
To make the sweet chilli dip, place the crème fraîche in a small bowl and stir in the sweet chilli sauce.
Drain the chicken chompers on kitchen paper and arrange on warmed plates with separate little bowls of the sweet chilli dip to serve.
Prepare the frittatas a day ahead, chill and bring back to room temperature to serve or reheat them just before serving. You can also freeze them for up to 1 month. If you don’t have mini muffin tins, you can cook the frittata in a 17.5cm square non-stick cake tin for about 15 minutes and cut into squares to serve. If your mini muffin tins aren’t non-stick, then line them with paper cases to ensure that the frittatas come out easily. Makes 36
350g potatoes, peeled and diced
2 tbsp olive oil, plus extra for greasing
1 small onion, finely chopped
½ tsp chopped fresh thyme
3 large egg whites 3 large eggs
1 roasted red pepper, drained and diced (from a jar or can)
2 tbsp snipped fresh chives
2 tbsp freshly grated Parmesan
freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Brush 3 x 12 non-stick mini muffin tins with olive oil.
Place the potatoes in a saucepan of cold water and bring to the boil, then cook for 4 minutes or until almost tender. Drain.
Heat the oil in a large non-stick frying pan. Add the onion and sauté for 3–4 minutes, until softened. Add the cooked diced potato and thyme, then sauté for another 5 minutes or so, until lightly browned. Leave to cool.
Beat the egg whites until stiff. In a separate bowl, crack in the whole eggs and lightly beat, then gently fold in the potato mixture with the diced red pepper, chives and Parmesan. Season with a good pinch of freshly ground black pepper, then fold in the beaten egg whites.
Spoon about 1 tablespoon of the frittata mixture into each muffin cup. Bake for 10–12 minutes, until lightly golden. Leave to cool for 5 minutes on a wire rack and then remove the frittatas from the muffin cups, running a sharp knife around the edges of the muffin cups to help loosen them from the tin. Serve hot or cold on a platter (see the introduction).
These sausage rolls can be frozen, uncooked, for up to 1 month. Layer between sheets of non-stick baking parchment in a rigid plastic container and secure with a lid before freezing. Increase the cooking time by about 10 minutes if cooking straight from frozen. Makes about 40
500g sausagemeat (or use the recipe for homemade sausages here)
1 small onion, finely chopped
50g sun-dried tomatoes, finely chopped
4 tbsp freshly grated Parmesan
3 tbsp chopped fresh flat-leaf parsley
freshly ground black pepper
500g frozen puff pastry, thawed
1 egg, beaten
Preheat the oven to 200°C/400°F/gas mark 6. Line 2 baking sheets with parchment paper.
To make the filling, mix the sausagemeat in a bowl with the onion, sun-dried tomatoes, Parmesan and parsley. Season to taste with a little pepper.
Cut the pastry in half and roll out one piece to make a long oblong shape that’s 33cm x 23cm. Form half of the filling into a long log shape that will run the whole length of the pastry, approximately 5mm from the edge. Brush the edges of the pastry with beaten egg, then fold the pastry over to enclose the filling and press down well to seal the edges, either crimping them with your fingers or pressing down with a fork. Repeat with the rest of the pastry and filling.
Cut the long sausage roll into bite-sized pieces, trimming down and discarding the ends. Brush with beaten egg to glaze and arrange on the lined baking sheets.
If you are cooking the sausage rolls immediately, bake for 15–20 minutes, until cooked through and lightly golden, swapping the baking sheets around on the oven shelves halfway through. Arrange on plates or a large platter and serve hot or cold.
These small sandwiches in a chequerboard design can look very impressive with just a small amount of effort. If you really want to push the boat out, decorate with mini flags on cocktail sticks. You can experiment with the fillings for these sandwiches: thinly sliced cucumber, Cheddar, tomato or egg mayonnaise would all work well depending on what your party guests will enjoy eating. Serves 8–10
16 thin slices white bread
16 thin slices brown bread
75g butter, softened
20 slices good-quality cooked ham
Spread all but two of the slices of bread thinly with butter (reserve one white and one brown slice) and then cover one-third with a layer of ham. Top with another slice of bread that is the same colour and put slices of ham on top. Cover with the rest of the buttered bread (again, using the same colour) and then trim off all the crusts so that you end up with even-sized squares.
Cut each triple sandwich square into four and then arrange on a large flat plate or coloured napkin in layers of 6, alternating between white and brown sandwiches to represent a chequerboard (you will have a couple of sandwiches left over at the end – cook’s treat!).
Stamp out 1cm rounds from the reserved slices of bread and arrange on the sandwich chequerboard so that they represent chips. Wrap in clingfilm and store in the fridge for up to 6 hours. Allow to come back to room temperature before serving.
300g cream cheese or mild goat’s cheese
freshly ground black pepper
4 deli wraps (large soft flour tortillas)
50g watercress sprigs, plus extra to serve
350g thin slices Parma ham
This is a versitile recipe, so feel free to use the alternative fillings suggested below or experiment with your own. Once they have been made and wrapped in clingfilm, they will sit happily for up to 24 hours in the fridge, making them a perfect option for a party. Makes 25 wheels
Mix the cream cheese or goat’s cheese with a little black pepper. Spread this mixture over the deli wraps and scatter over most of the watercress, reserving a little to garnish.
Top with a layer of the Parma ham and roll up like a Swiss roll to give a spiral look. Trim the ends, then wrap really tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until you’re ready to use. You can make these up to 1 day ahead.
To serve, take a really sharp knife and cut on the diagonal into wheels to get a nice shape, then arrange on a presentation plate with some extra watercress sprigs.
PRAWN COCKTAIL
Make a cocktail sauce with 6 tablespoons mayonnaise, 2 tablespoons tomato ketchup and 1 teaspoon each of sweet chilli sauce and fresh lemon juice, then season with a little pepper. Fold in 350g small cooked, peeled prawns and spread over the deli wraps. Cover with a layer of Little Gem lettuce leaves and finish as described above.
CHICKEN AND MANGO
Make a curried sauce with 6 tablespoons natural yoghurt and 1 teaspoon each of mild korma paste and honey, then season with a little pepper. Fold in 225g cooked diced chicken and spread over the deli wraps, then scatter over the diced flesh of 1 mango and cover with baby spinach leaves. Finish as described above.
This recipe makes special little fairy cakes, ideal for parties or visiting children. They are the first thing that children want to bake and are a lovely way to spend a rainy afternoon. They are best served on the day that they are made. Makes 24
200g butter, softened
200g golden caster sugar
4 eggs, lightly beaten
200g self-raising flour
ICING:
150g icing sugar
2 tbsp cold water
assorted sweets and sprinkles, to decorate
Preheat the oven to 180°C/350°F/gas mark 4. Line 2 bun tins with 24 paper cases.
Cream the butter and caster sugar together until light and fluffy, either with a hand-held electric whisk, in a freestanding mixer or by hand using a wooden spoon.
Gradually add the eggs a little at a time, mixing well after each addition and adding a teaspoon of the flour if the mixture starts to curdle. Fold in the flour until thoroughly combined.
Spoon the mixture into the paper cases, filling each one halfway full. Bake for 15–20 minutes, until well-risen and golden brown. A skewer should come out clean when inserted into the middle of a cake. Remove the fairy cakes from the bun tins and leave to cool on a wire rack.
Meanwhile, make the icing. Sift the icing sugar into a bowl and add enough of the water to make a smooth paste. Spoon the icing over the cooled fairy cakes and while the icing is still wet, decorate with assorted sweets and sprinkles.
To serve, arrange the decorated fairy cakes on a cake stand and watch the faces light up as you bring it to the table!
FRESH FRUIT PLATTER WITH CHOCOLATE FONDUE
Make sure you get good-quality plain chocolate, which is richer and creamier than eating chocolate, with a very high cocoa butter content. I have used cherries in this recipe instead of strawberries at times and I love plums when they’re in season. If serving to young children, don’t give them the marshmallows and sponge fingers and try serving the fruit with a pot of their favourite yoghurt instead. Serves 4–6
3 apples
1 banana
1 small pineapple
150g strawberries
100g marshmallows
50g sponge fingers
FONDUE:
300ml cream
50ml milk
1 vanilla pod
450g plain or milk chocolate, finely chopped (at least 55% cocoa solids)
To make the fondue, place the cream and milk in a small pan. Using a sharp knife, split the vanilla pod in half lengthways and use a teaspoon to scrape the seeds into the pan. Slowly heat until just at boiling point. Remove from the heat and stir in the chocolate until it’s melted. Keep the fondue warm by sitting the pan within a larger pan of hot water.
Cut the fruit into large slices or chunks, depending on the type of fruit. Leave the strawberries whole.
To serve, transfer the fondue to a heatproof serving bowl and place in the centre of the table with the fruit, marshmallows and sponge fingers arranged in small dishes around it, then allow each guest to dip one piece of fruit or marshmallow at a time into the fondue.
BIRTHDAY CAKE WITH STRAWBERRIES
This cake is a wonderful birthday cake that’s as light as a feather – perfect to fill the tummies of lots of excited children! It’s best eaten just cooled and not long out of the oven, which is just as well, as it doesn’t tend to hang around for long. Serves 10–12
5 eggs, at room temperature
150g caster sugar
175g self-raising flour, sifted
finely grated rind of 1 lemon
200g crème fraîche
225g strawberries, hulled and sliced
½ tsp sifted icing sugar
Preheat the oven to 190°C/375°F/gas mark 5. Line the bases of 2 x 20cm non-stick sandwich cake tins with parchment paper.
Place the eggs and sugar in a large bowl. Using either a hand-held electric whisk or a freestanding mixer, beat the mixture until it fills over half the bowl and has the consistency of lightly whipped cream.
Using a large metal spoon, gently fold in the sifted flour and continue folding until all the flour is fully absorbed, then fold in the lemon rind.
Divide the cake batter between the prepared tins and cook for 20–25 minutes, until slightly springy to the touch and cooked through. Turn out onto wire racks, peel away the parchment paper and leave to cool completely.
When the cakes have cooled and you’re ready to serve, beat the crème fraîche until smooth and then spread two-thirds over one of the cakes. Top with half of the strawberries and dust lightly with icing sugar. Sandwich the 2 cake halves together and spread over the rest of the crème fraîche. Arrange the rest of the strawberries on top and dust lightly with icing sugar, then cut into slices and arrange on plates to serve.
This cake is a brilliant one to make if you’re short on time, as there is no cooking involved. Unlike many other chocolate biscuit cake recipes, it cuts beautifully, even straight out of the fridge. Wrapped in a layer of oil and clingfilm, it will keep in the fridge for at least 2 weeks. It’s a great option for a birthday party if someone is allergic to eggs. Makes 1 loaf
250g milk or plain chocolate
100g butter
5 tbsp cream
1 tbsp golden syrup
1 × 400g packet digestive biscuits
100g white chocolate (optional)
Break the milk or plain chocolate into squares and place in a heatproof bowl with the butter. Set the bowl over a pan of simmering water and allow to melt. Remove from the heat and mix in the cream and golden syrup by hand – this takes a few minutes.
Break the digestive biscuits into large chunks and gently fold into the chocolate mixture so as not to break up the biscuits too much. Using a spatula, transfer to a 900ml loaf tin that has been double lined with clingfilm, as this makes the cake much easier to lift out. Chill for at least 2 hours or overnight is best.
To serve, turn the chocolate biscuit cake out onto a platter. Break the white chocolate into squares, if using, and melt in a heatproof bowl set over a pan of simmering water. Drizzle all over the chocolate biscuit cake and leave at room temperature to set for about 20 minutes before cutting into slices and arranging on plates to serve.
I think these cakes must actually be a rite of passage for every child in the country. They are probably the first ‘baking’ many children will do and they grace the table of most birthday parties. Look out for wholegrain Rice Krispies or use cornflakes with excellent results. Makes 12
100g milk or plain chocolate, broken into chunks
50g butter
3 tbsp golden syrup
100g Rice Krispies
Place the chocolate, butter and golden syrup in a saucepan and melt over a low heat, stirring.
Put the Rice Krispies in a large bowl and then fold in the melted chocolate mixture. Spoon the mixture into 12 cupcake cases arranged in a muffin tin (or you can use a bun tin and just fill them a little less). Place in the fridge for a couple of hours or overnight is fine, until set. Arrange on plates to serve.
REAL HOT CHOCOLATE
A real treat for chocolate lovers. Use plain chocolate with at least 55% cocoa solids or milk chocolate, depending on how chocolately you like it. The mini marshmallows are an extra treat that can easily be left out. Serves 4–6
750ml milk
100g plain or milk chocolate, finely chopped
good handful of mini marshmallows
Pour the milk into a pan and add the finely chopped chocolate. Bring gently to the boil, whisking until smooth. Pour into individual cups or mugs and scatter the mini marshmallows on top to serve.
This is a delicious Indian drink that’s similar to a mango milkshake. If the fruit is nice and ripe, there’s no need to sweeten it with sugar or honey, but that of course is personal preference. Serves 4–6
2 large ripe mangoes, peeled and diced
275g natural yoghurt
330ml milk
handful of ice cubes
Place the mangoes in a food processor with the yoghurt and milk. Blitz for about 2 minutes, until smooth. Alternatively, you can put everything into a large measuring jug and blend with a hand-held blender, moving it up and down, until smooth. Half-fill tall glasses or plastic tumblers for children with ice cubes and pour in the mango lassi to serve.
FRESH COCONUT AND PEACH MILKSHAKE
This is a brilliant summertime drink, but you must use good-quality vanilla ice cream with real vanilla seeds added for a truly spectacular result. It’s more expensive, but it’s worth every penny. There is now a fantastic range of non-dairy ice creams on the market, with companies like Nobó blazing the trail. Their ice cream alternative is also gluten free and is made from avocado and coconut milk and sweetened with honey. So if you’re concerned about sugar content, look out for them in the supermarket or your local deli. Serves 2–4
1 small coconut
2 firm, ripe peaches
4 scoops of good-quality vanilla ice cream
4 tbsp thick Greek yoghurt
1 tsp honey
handful of ice cubes
Break open the coconut, reserving the milk. Break the coconut flesh into pieces and place in a food processor with the reserved coconut milk.
Drop the peaches into a pan of boiling water for 30 seconds, then slip off their skins and chop the flesh, discarding the stones. Add to the food processor with the ice cream, yoghurt, honey and ice cubes. Blend until thick and smooth, then pour into glasses or plastic tumblers for children. Add straws to serve.
This refreshing drink combines oranges and lemons for a homemade squash that will quench any thirst! I know it looks like a huge amount of sugar, but remember, it needs to be diluted so a little goes a long way. This will keep for at least 1 month in the fridge and is so much better than any shop-bought squash. You’ll need about two oranges and three lemons to make this recipe, which actually isn’t very much at all. Makes 500ml
225g sugar
250ml water, plus extra for serving
finely grated rind of 1 lemon
finely grated rind of 1 orange
125ml freshly squeezed orange juice
125ml freshly squeezed lemon juice
Dissolve the sugar in the water in a pan over a low heat. Add the lemon and orange rind and bring to the boil, then reduce the heat and simmer for about 5 minutes, until the mixture becomes a syrup.
Add the orange and lemon juice and increase the heat again. Bring the mixture almost to boiling point. Remove from the heat and pass through a fine sieve into a jug. Pour into a sealable bottle and store in the fridge until needed.
To serve, pour a small amount of the orange and lemon squash into each glass and top up with water.
