Simon Rimmer served up blueberry coconut muffins on today’s episode of Sunday Brunch.
The ingredients are: 225g flour, 15g baking powder, 100g sugar, pinch salt, 50g toasted flaked coconut, 1 egg, 65g butter, melted, 250ml milk and 200g blueberries.
For the water icing: 225g icing sugar, zest and juice half lemon, 15ml water.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
Lorraine Pascale served up a chocolate orange and vanilla sponge (Crouching Tiger, Hidden Zebra Cake) on Lorraine’s Fast, Fresh and Easy Food.
The ingredients are: 250ml sunflower (or other flavourless) oil, plus extra for greasing, 250g caster sugar, 100ml semi-skimmed milk, 4 medium eggs (at room temperature), A few drops of vanilla extract, 300g self-raising flour, 1 tsp baking powder, 25g cocoa powder and 1 orange.
Dean Edwards served up a blackberry tart using a sweet Yorkshire pudding batter on today’s episode of Lorraine.
The filling for the tart is based on the French dessert known as clafoutis that is traditionally made with black cherries.
The ingredients are: 2 eggs, 2 egg yolks, 100g caster sugar, 50g plain flour, 40g ground almonds and 200ml double cream.
For the pastry case: 4 sheets filo pastry, 50g unsalted butter, melted, 300g blackberries, Icing sugar for dusting and Ice cream for serving (optional).
See more recipes from Dean in his book titled: Feelgood Family Food
Candice Brown served up pork and apple pasties with cider on This Morning.
Nadiya Hussain served up strawberries with basil seeds jam on Nadiya’s British Food Adventure.
Nadiya served her no-cook jam with Yorkshire puddings and shop brought custard.
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
Nadiya Hussain served up whole baked sea trout with potatoes, lemon and sundried tomatoes on Nadiya’s British Food Adventure.
The ingredients are: 750g new potatoes, 1 small unwaxed lemon, sliced, 1 tbsp black onion seeds, 1 x 280g jar sundried tomatoes in oil, ¼ tsp caster sugar, 2 whole fish (about 400g) such as sea bass, sea trout or Dover sole, cleaned, small bunch fresh parsley, small bunch lemon thyme, sea salt and freshly ground black pepper.
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
Nadiya Hussain served up halloumi and watermelon skewers with tamarind dip on Nadiya’s British Food Adventure.
The ingredients for the marinade are: 75ml olive oil, 1 tsp onion salt, 1 tsp garlic powder, 1 tsp chilli flakes and 1 tbsp dried fenugreek leaves.
For the skewers: 500g halloumi, cut into 2cm cubes, 400g watermelon, cut into 2cm cubes and 150g white bread, cut into 2cm cubes.
For the dip: 95g tamarind paste, 60g runny honey, ½ tsp cinnamon and 1 small red onion, finely chopped.
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
Nadiya Hussain served up rhubarb and custard ice cream sandwiches on Nadiya’s British Food Adventure.
The ingredients for the rhubarb compote are: 200g rhubarb, cut into 2cm pieces, 40g caster sugar, 1 lime, juice only, 2 tsp liquid glucose and 5 drops rhubarb essence (optional).
For the ice cream: 200g sweetened condensed milk, 300ml double cream, 1 tsp vanilla extract and 2 tsp liquid glucose.
For the custard biscuits: 75g unsalted butter, softened, 75g caster sugar, 1 medium free-range egg, lightly beaten, ½ tsp almond extract, 100g plain flour, sifted (plus extra for dusting) and 75g custard powder.
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
Kate Murdoch served up mini french toast on today’s episode of Lorraine.
The internet star demonstrated how to put a creative twist on classic recipe that is loved by millions of fans on social media.
The Marks Family served up Swedish meatballs with cream sauce on The Big Family Cooking Showdown.
The ingredients for the meatballs: 200g Maris Piper potatoes, peeled and cut into chunks
1 free-range egg, beaten, 2 tbsp butter, 1 small red onion, finely chopped, 250g beef mince, 250g pork mince, ½ tsp ground allspice, small bunch flatleaf parsley, finely chopped, 2 tbsp single cream and salt and freshly ground black pepper.
The Marks Family apple crumble with cardamom custard on The Big Family Cooking Showdown.
Nigel Barden served up vanilla and chocolate ice cream with espresso and sea salt caramel on Radio 2 Drivetime.
Nigel served the dessert with amaretti-style biscuits.
The ingredients are: 50g muscovado sugar, 50g caster sugar, 50g golden syrup, 50g unsalted butter, 150ml double cream, 50ml espresso, 1 tsp flaked sea salt, plus extra to decorate (optional) and 2 scoops of good quality vanilla ice cream per person.
The recipe is taken from the book titled: Caravan: Dining All Day
Juliet Sear served up a delicious gin and tonic with juniper berries cake on This Morning.
The ingredients for the gin and tonic syrup: 150ml tonic water, 100g sugar and 30 juniper berries, crushed and 30ml gin.
For the sponge: 300g soft butter, 300g golden caster sugar, approx 40 juniper berries, crushed finely, grated zest of one lemon and one lime, 6 medium free-range eggs and 300g self-raising flour with a teaspoon of baking powder sifted in.
For the gin and tonic lemon curd: 40ml gin and 250g of good quality shop bought lemon curd.
For the lemon and lime butter cream: 200g soft butter, Zest of one lemon and one limes, 1 tablespoon of each juice and 450g icing sugar.
See more recipes from Juliet Sears in her book titled: Kawaii Cakes: Adorable and Cute Japanese-Inspired Cakes and Treats
Zoe Adjonyoh served up fried tilapia and green shito salsa on Sunday Brunch.
The ingredients are: 2 skin-on tilapia fillets and rapeseed oil or coconut oil, for shallow-frying.
For the marinade: 1 small red onion, finely diced, 5cm piece fresh root ginger, grated (unpeeled if organic), 2 green kpakpo shito (cherry) chillies, deseeded and finely, diced, or substitute green habanero chillies, 1 garlic clove, very finely chopped, juice of 1 lime, 1 tablespoon rapeseed oil or olive oil, 2 tablespoons ground grains of paradise, or substitute ¼ teaspoon, ground mace or ½ teaspoon ground nutmeg, 1 teaspoon dried chilli flakes and sea salt and freshly ground black pepper, to taste.
For the salsa: 100g green kpakpo shito (cherry) chillies, roughly chopped (or any other hot green chilli, such as green bird’s-eye, jalapeno, habanero or scotch bonnet), 2 red or white onions, finely diced, 2.5cm piece fresh root ginger, grated (unpeeled if organic), 1 garlic clove, very finely chopped, 2 tablespoons lemon or lime juice, 2 tablespoons extra virgin olive oil, sea salt and coarsely ground black pepper, to taste and 4 medium tomatoes, deseeded and diced.
Lorraine Pascale served up shameless cookie and cream cake pops Lorraine’s Fast, Fresh and Easy Food.
Simon Rimmer served up zuccotto, an Italian bowl cake on Sunday Brunch.
The ingredients are: 2 shop bought madeira cakes, 90ml brandy, 60ml orange liquor, 150ml fresh orange juice, 100g 70% cocoa solid chocolate, 50g flaked, toasted almonds, 50g roasted, skinned hazelnuts, 100g icing sugar, 450ml double cream, whipped, 100g mixed dried peel and melted chocolate and cream to serve.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
Paul A. Young served up chocolate brownies and homemade spread on This Morning.
The ingredients for the brownies are: 100g unsalted butter, 250g golden caster sugar, 75g golden syrup, 275g 72% dark chocolate broken into pieces, 4 medium free-range eggs and 70g plain flour (or spelt flour for a wheat-free brownie).
For the chocolate spread: 100g unsalted butter, 100g unrefined light muscovado sugar, 100g double cream, ½ teaspoon sea salt and 100g 70% dark chocolate.
See more chocolate recipes from Paul in his book titled: Adventures with Chocolate: 80 Sensational Recipes
Nadiya Hussain served up coriander and chilli chutney on Nadiya’s British Food Adventure.
The ingredients are: large handful fresh coriander (approx. 50g), 3 fresh green chillies, 3 tbsp lemon juice, 1 tsp olive oil, ½ tsp salt and 1 tsp caster sugar.
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
Jamie Oliver served up egg and mango chutney flatbreads with a kick of fresh chilli using 5 ingredients on Jamie’s Quick & Easy Food.
The ingredients are: 4 large free-range eggs, 100 g self-raising flour , plus extra for dusting, 6 tablespoons natural yoghurt, 2 tablespoons mango chutney and 1 fresh red chilli.
See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food
Jamie Oliver served up a almond pastry puff with frangipane filling dessert on Jamie’s Quick & Easy Food.
The ingredients are: 100 g blanched almonds, 1 tablespoon double cream , plus extra to serve, 75 g icing sugar , plus extra for dusting, 2 large free-range eggs and 375 g block of all-butter puff pastry , (cold).
See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food
