Fancy making afternoon tea cakes with a twist? Andrew Gravett, London's Executive Pastry Chef at The Langham shares his best Japanese-style afternoon tea cake recipes: Cream choux buns and Japanese roll cake.

The Langham London is famous for being the birthplace of afternoon tea, many of its cakes created by Andrew Gravett. Often afternoon tea cakes are perceived as hard to make but chef Andrew shares his expert tips and demonstrates just how simple and straightforward they can be to make in our step-by-step video guide.

Preparation: To make these dainty afternoon tea cakes, you will need some professional baking equipment including a silicone baking mat, as this will make sure your cakes do not stick to the bottom of your tray, and piping bag. If you can't get hold of a piping bag or would prefer to not buy one, you can use a spoon for your choux buns and a baking spatula for your Japanese roll cake. However, using these may not achieve the same design as Andrew's.

For your cream choux buns, it is optional on whether you want to make some sweet pastry discs to go on top of your buns before making them. Andrews uses them to simply keep the choux buns in place as well as give them a crunchy texture. He recommends making them the night before making your afternoon tea and storing them in the fridge.

Another thing you can do ahead of your afternoon tea is to make the vanilla mousseline cream the day before. Simply just store in the fridge overnight and serve when needed.

You can also make your cherry jam to go inside the cream choux buns before making them. Andrew uses cherries, a little bit of sugar, and some pectin to set the jam. If you don't have time to make the jam, a shop-bought cherry jam will work just as well.

Finally, you could also cut up any decoration you will need for both your cakes ahead of time. Just slice up your strawberries and cherries into halves and store them in the fridge in an airtight container until they are needed.

Watch how to make the ultimate cream cakes for your afternoon tea with Andrew Gravett

Ingredients:

For the vanilla mousseline:

• 500g milk
• 25g plain flour
• 90g caster sugar
• 90g egg yolks
• 130g butter
• 50g mascarpone

For the choux buns:

• 125g milk
• 125g water
• 7g caster sugar
• 7g salt
• 112g butter
• 140g plain flour
• 250g whole eggs
• Cherry jam, to fill the buns with
• Cherries, to decorate

For the Japanese roll cake:

• 280g milk
• 45g butter
• 1g salt
• 90g egg yolks
• 35g caster sugar
• 45g plain flour
• 135g egg whites
• 50g sugar
• Strawberries and marmalade, to fill

How to make the vanilla mousseline cream

Step 1

Bring to boil the milk with a vanilla pod. Let it infuse for 10 min and sieve.

Step 2

Meanwhile mix with a whisk in a bowl flour, caster sugar and egg yolk.

Step 3

When the liquid boils, temper the egg mix and add it to the pan with the rest of the milk. Boil for 1 minutes.

Step 4

Let it cool down to 40C and add the butter cut in small pieces. Blend to smooth texture and keep it refrigerated.

Before using it, add the mascarpone and mix with a whisk to a smooth texture.

How to make choux buns

Step 1

Preheat the oven to 175C.

Boil together the water, milk, salt, sugar and butter.

Step 2

Make sure the butter is completely melted before adding the flour. Once the flour is been added, mix well over the heat for 2 minutes.

Step 3

Let it cool down before start adding the eggs.

Add the eggs one by one until the dough is homogeneous.

Step 4

Pipe onto a tray and bake for 175C for 30 min. Once the choux is cooked turn off the oven and keep the door ajar to let them dry.

Step 5

Fill with cherry jam and the vanilla mousseline.

Step 6

Top with a cherry.

Watch how to make a Japanese roll cake with Andrew Gravett

How to make a Japanese roll cake

Step 1

Preheat the oven at 160C.

Mix egg yolk, sugar and flour in a bowl with a whisk.

Step 2

Meanwhile whip the egg whites with the sugar to form a meringue. Mix into the egg yolk mixture to get a soft sponge batter.

Step 3

Once you've folded the cream into the meringue and spread onto a baking tray.

Step 4

Bake at 160C for 35 min.

Trim to desired size.

Step 5

Cover the sponge with a thin layer of vanilla mousseline.

Step 6

Pipe on thin lines of marmalade, and fill with quartered strawberries.

Step 7

Roll from the long side, over once.

Step 8

Slice to desired size.

Step 9

Serve and enjoy!

Top tips for making cream choux and Japanese roll cake

For the cream choux buns, Andrew says; "when making the choux pastry, it essential to make sure you dry the pastry out by taking it off the heat and using the existing heat in the pan and folding it so that you get out all the excess moisture. Also when adding the eggs to the pastry, you should gradually add your eggs to your mixture, so that you get it nice and smooth."

For the vanilla mousseline cream, which is used for both of these afternoon tea cakes, it is really important that you dissolve the sugar in the eggs first. If you don't do this first, the sugar will absorb the moisture of the eggs and you will be left with a lumpy cream. Also, when creating the base of the cream using milk, Andrew uses gelatin powder. To make it perfect for this cream, he says that you should use 1g of powder and 5g of water and this should be added to the cream once it is cooked and should let it dissolve while it is still warm. 

Andrew adds; "It is really important that you make sure you let your cream reach 40C before adding in your melted butter. Then voilà, your cream will be ready to go."

Moving on to the Japanese roll cake, it is essential that you follow all of Andrew's tips and tricks. "For the meringue sponge, it is really important to not add the sugar in too early, otherwise there will be less air in the meringue. Also, it is important to only whisk your meringue on a medium speed, as you want it to have an elastic texture and have a light foam to it," says Andrew.

It is also vital when you finally mix it with the base of the sponge, which is the hot cream, that you mix some of your meringue mixtures into your cream mixture first. Andrew advises this because it will help to make the two textures similar when mixing them finally together to make the sponge. 

Another tip from Andrew to finish off your amazing Japanese roll cake is to add two small strips of marmalade into your cake to add a bit of acidity and bitterness to your cake so that it is not too overwhelmingly sweet. This is something they exclusively use in their roll cakes at The Langham hotel, so definitely is worth a try. Also make sure you save some mousseline cream to decorate your cake. If not, whipping cream will work just as well.

What makes vanilla mousseline cream different?

Vanilla mousseline cream is the traditional pastry cream used in many favourite pastries. Using lots of softened silky butter, it is an ultra-indulgent cream and when piped has a super professional and beautiful look to it.

Traditionally, many chefs add vanilla to the cream to give it a sweet finish that compliments most pastries perfectly.

How to store vanilla mousseline cream?

According to cookist, you can store mousseline cream for up to 1 day in the fridge after making it. Just make sure you wrap your bowl of cream tightly in cling film and get it out of the fridge at least half an hour before using it, so you can get it to room temperature. Once it is at the right temperature, whisk it up again to soften it and use it as you please.

How to store afternoon tea cakes

Both these cakes generally can be stored in an airtight container in your cupboard or larder for up to 1-2 days. Any longer and they may become dry.

If you wanted to keep them for a few more days, you could put them into your fridge but it is important to know that pastries and cakes tend to become drier in the fridge, as the cooler temperatures tend to draw the moisture out of them.

Why was afternoon tea invented?

Afternoon tea is quintessentially British. It all started back in the 17th century when the 7th Duchess of Bedford complained that she always had a sinking feeling in the afternoon and her solution was a pot of tea and a light snack that was privately taken in the afternoon.

She then started inviting her friends to join her for her afternoon tea and soon many people picked up on the idea and the practice became respectable enough to move into the drawing room.

Traditionally it started off as only an upper classes tradition, but soon most of society was sipping on tea and nibbling on sandwiches late afternoon. Fast forward to now, despite afternoon tea still being a thing in Britain, it is very much an occasional luxury for many of us and is normally full of elegant sandwiches, savoury goods, and sweet cakes and tarts.

Related features:

How to make jam with Andrew Gravett

How to make scotch eggs with Tim Anderson

How to make katsu sando with Tim Anderson

Theo Randall's homemade pasta recipe is the only base you need to rustle up a range of pasta types, including lasagne sheets, tagliatelle and farfalle.

With just three ingredients, you’d think that making pasta sounds simple enough, but it’s important not to skimp on quality. If the budget allows, go for recently-laid organic eggs with bold-coloured yolks so your pasta has a fresh taste and an attractive yellow hue.

Some chefs omit eggs and use a mix of flour and water (this is the kind of recipe you tend to find in delis and grocers because, without the egg, it is easier to preserve) but if you want to make pasta in true Italian fashion, follow Theo’s step-by-step guide.

When it comes to flour, plain will not do – Tipo '00' flour is a must. This is an extremely fine durum wheat flour that’s typically used to make pasta. Its structure works to form a dough that’s both pliable and smooth, yet durable. Some chefs will only use Tipo '00' flour, eggs and nothing else, while some use semolina flour, which results in a firmer, heartier pasta. Theo’s recipe uses both types of flour.

And while it’s not essential, it’s worth treating yourself to a pasta machine – it will make your life easier and the process quicker.

Preparation

Very little preparation is needed for this recipe, and while it caters for those with a pasta maker, if you scroll further down you’ll see that we have a section on how to make different types of pasta by hand. You will, however, need a deep saucepan in which to cook the pasta, and a clean, damp tea towel to hand – this is used throughout the recipe to prevent the pasta from drying out.

A quick tip – it’s better to let fresh pasta prove, covered, for 30 minutes at room temperature before rolling it out or putting it through a pasta maker. This proving time allows the gluten in the flour to relax, which will help the pasta maintain its shape and flexibility.

Expect to put pasta dough through the pasta maker a few times to achieve the desired thickness. Start on the widest setting, folding the pasta after each roll, and do this half a dozen times before narrowing the rollers notch by notch until you’ve achieved the desired result (don’t forget to lightly dust the pasta with flour every time it goes through the machine, to prevent sticking). The pasta should have an elasticity and silky texture to it and, if you’re rolling it thin, you should able to see the outline of your hand through it.

Watch Theo Randall make homemade fresh pasta

Ingredients

• 350g ‘00’ pasta flour
• 25g semolina flour, plus extra for dusting
• 2 whole eggs
• 4 egg yolks

Method

Step 1

Mix all the ingredients, plus 1tsp water in a food processor and blitz until well formed. You don’t need to add any seasoning or oil.

If you don’t have a food processor you can do this by hand – make a mound from the flour and create a well in the centre. Add the eggs to the well. Slowly begin to bring the flour into the centre, gradually pulling it all in.

Step 2

Once your dough has been brought together, by hand or in the food processor, check that it has the texture of Play-Doh – if it’s too dry, add a little more water.

Sprinkle semolina flour onto a clean, flat surface to prevent the dough from sticking and knead until smooth.

Step 3

Cover with a damp towel and leave to rest for 20-30 minutes.

Step 4

Divide the mixture into two, covering the ball you’re not working with. Flatten one ball of dough into a rough rectangle and slowly feed through the pasta machine on the widest setting, folding over each time. Repeat 5-6 times until the dough is smooth and elastic.

Step 5

Next, begin to work the pasta through the thinner settings, reducing notch by notch each time you feed the dough through. You don’t need to fold the pasta now, but if it gets too long, cut it in half so it’s easier to work with. After this, it will be silky and golden and you should be able to see your hand through the dough.

Step 6

Cut the dough into long rectangles. Lay on top of each other, sprinkling a little semolina flour in between each layer so they don’t stick together.

Step 7

If you’re making tagliatelle or tagliarini (the fresh version of spaghetti) – like Theo shows in the video recipe – set the pasta machine to the right cutting setting and feed each pasta layer through the machine. You can also do this by hand by laying the pasta layers flat, dusting with semolina flour, then slicing into strands.

Step 8

Cook the fresh pasta in boiling, salted water for 2-3 minutes. Serve with butter, black pepper and Parmesan, or add it to a sauce of your choice and mix it in so until the sauce emulsifies.

Theo finishes his dish with his choice of Parmesan, which can be grated before you start the recipe, along with truffle, if you like.

FAQs about making fresh pasta

How do I make pasta without a pasta machine?

If you plan of making your own pasta on a regular basis, a pasta machine is a worthwhile investment. Otherwise, just use a rolling pin and follow these steps:

1. Divide the pasta dough into 3 equal pieces – this makes the process more manageable.
2. On a lightly floured surface, roll the dough into a rectangle. The size here depends on the quantity you’re rolling but, as a guide, go for 30cm by 15cm.
3. Roll the dough to the thickness of a £1 coin and then fold in half and roll again. Repeat this several times until you have a smooth sheet to work with.
4. The thickness of the final roll will depend on what you’re planning to make. For something like pappardelle or tagliatelle, roll the sheet quite thinly – around 2mm; Italians say that you should be able to read your newspaper through it. The sheet can become quite long as you roll, so cut into small sheets if necessary.
5. Once you’ve achieved the desired thickness (in this case, 2mm or thereabouts) cut in sheets of around 20-25cm in length. You can use these for lasagne, or loosely roll them up and cut into strips – 2cm wide for pappardelle, 1cm for tagliatelle, and around 2.5 mm for linguini.

Do you have tips for making fresh pasta from scratch?

Follow these handy nuggets of advice and the pasta-making process should be stress-free.

• Place a slightly damp cloth or tea towel over pasta dough until you’re ready to work with it, or between cooking stages. Otherwise, the dough can dry out.
• Put a light dusting of flour on the work surface when working dough. Don’t overdo it though, as too much can dry out the pasta.
• When rolling the dough through a machine, don't force it. Let the machine do the work and take your time.
• Run the dough through each setting until you reach the desired thickness. Don't speed things up by going from the thickest setting to the thinnest too quickly, as this will tear the dough.
• When you make shapes, the sky is the limit. You can let your creativity run wild and experiment with different forms or follow our suggestions, below.

How should I cook fresh pasta?

When it comes to cooking, fresh pasta is a different beast to dry, packaged pasta. Commercially-made dried pasta usually takes 8-12 minutes to cook (longer if it’s wholemeal), while fresh pasta only requires around 2-4 minutes. And if you make your own pasta and dry it at home, it still won’t take as long as shop-bought dried pasta.

To cook, bring a large pan of salted water to a rolling boil. Add the pasta carefully – fresh pasta, for example, needs a gentle touch and should be added in small batches.

Depending on the type of pasta you’re using, cook for 2-4 mins if it’s fresh (until the pasta floats to the top), or according to the packet’s instructions if it’s dry.

Drain, then serve immediately. See our handy guide for more advice on how to cook pasta.

What’s the best way to store fresh pasta?

Fresh pasta dough wrapped snugly in cling film or an airtight bag, will last in the fridge for up to 3 days, and it can be frozen for up to 2 months. Dust the dough in a little flour before chilling, and allow it to come up to room temperature before rolling or shaping – this makes it much easier to work with.

You can also dry out fresh pasta dough that’s been shaped so it can be stored for longer. If you’re cutting the pasta into strips, drape each one over a pasta drying rack until dry and slightly brittle. Don’t have a pasta drying rack? You’re not the only one – drape the strips over the back of a chair, clothes horse, or on coat hangers.

If you’re making shapes, lay the shapes, not touching, on a tray lined with baking paper. Store in a warm dry place for 24 hours before placing in an airtight container and storing in a cool, dark place. Egg pasta lasts for up to 3 months; egg-free for up to 6 months.

How do I make homemade fusilli al ferretto?

This curly shape is one most of us will recognise. It’s not identical to the mass-produced fusilli you find in supermarkets, but it’s similar. The great thing about this shape is that you don't have to roll the dough in a machine, so it's a good one for beginners.

1. Take some dough and roll it into a long strip on the worktop; around the thickness pencil or a chopstick.

2. Cut into lengths of around 5cm and roll around a metal rod “ferretto” starting from the one end and rolling to the other. You can also use a kebab stick or wooden skewer.

3. Gently slide the pasta shape off the device. Repeat.

How do I make homemade orecchiette?

Orecchiette, meaning “little ears”, is possibly the cutest shape in the pasta world (with the exception of stelline, or “little stars”. These little curved discs actually have a practical use – they’re ideal for holding sauce. And you don’t need a pasta machine to make them.

1. Take the dough and roll it into a long thin sausage shape.

2. Cut bite-size pieces of the dough off the end and, using a butter knife drag the blade over the pasta which will stretch the dough.

3. Once stretched, overturn the pasta onto your thumb to create little cups, or “ears”.

How do I make homemade farfalle?

Farfalle is one of the most common pasta shapes. In the UK, we refer to farfalle as “bowties”, though the word translates as “butterflies” in Italian.

1. To get the jagged edge synonymous with farfalle you will need a fluted pasta wheel.

2. Using a pasta machine, roll the dough to 2mm, then cut it into 2cm-wide strips.

3. Next, using the fluted pasta wheel, cut each strip into 4cm rectangles.

4. To fold, pick up the rectangle and fold it in half, along the length.

5. Pinch the centre at the base and then fold the edges back in the opposite direction and pinch again. Still confused? Watch this video with Jamie Oliver’s long-time friend, Gennaro Contaldo.

How do I make homemade tortellini?

Tortellini is a stuffed, ring-shaped pasta from Bologna and Modena. Traditionally packed with a mixture of pork, egg and cheese and served in a broth, these days you’re likely to find tortellini stuffed with a variety of creative fillings and served in a broth or sauce.

1. Using a pasta machine, roll the dough to 2mm then cut it into 5cm squares. Tortellini shouldn't be too big, and the key here is not to overfill, otherwise the filling will burst out.

2. Place a small penny-sized amount of filling in the centre of each square. Pick up and form a triangle by pinching the top and bottom corners together and securing around the edges. You can use a dab of water here to help the edges stick.

3. Take the longest edge of the triangle (the edge you didn't pinch together) and work from one corner, wrap it around your index finger, pinching and securing it with the other corner. This may take a few attempts, but once you have the hang of it you’ll be flying. If you’re still not sure, here's Gennaro to shows us how again (this time on a boat with Jamie).

The best pasta making tools

If you want to make your life a little easier by investing in some equipment, or you just want to experiment with some new gadgets, we've rounded up our favourite pasta tools just for you...

Mexican chef Elias Silva Resinas demonstrates how to make the best salsas you will ever have: Pica de Gallo and Salsa Verde Aguacate within this step-by-step recipe and video guide.

Elias Silva Resinas is a Mexican chef from London restaurant Ella Canta who knows exactly how to cook the most authentic Mexican recipes and loves sharing his family recipes. Two of this favourite recipes are Pica de Gallo and Salsa Verde Aguacate.

Pico De Gallo, is a spicy tomato salsa and Salsa Verge Aguacate is a speedy, fresh avocado salsa that is a great alternative to your typical guacamole and tastes amazing, if not better.

Together, these two salsas create a delicious duo for dunking your corn chips in at a dinner party or BBQ or for using to add a little extra flavour to all your favourite Mexican dishes. Even better, they both only take around 20 minutes to make and are truly delicious.

Preparation: As the dips require very little work, these salsas don't really need much preparation but if you are hosting a dinner party or BBQ, you could cut up your vegetables prior to making them, so that they can be served quickly.

Also, for the Salsa Verde Aguacate, you will need tomatillos, which only tend to be found in food markets, mainly during the summer months. However, if you can't find any, it is worth getting ahead and ordering them online from food retailers.

Watch Mexican chef Elias Silva Resinas make the ultimate dips

Ingredients:

For the Pica De Gallo:

• 1kg tomatoes
• 300g coriander
• 300g white onion
• 200g serrano chillies
• 400ml lime juice
• salt to taste

For the Salsa Verde Aguacate:

• 4 ripe avocadoes
• 300g tomatillos
• 60g onion
• 25g coriander
• 50ml lime juice
• salt ,to taste

How to make Pico De Gallo

Step 1

For the pico de gallo cut the tomatoes into a fine dice.

Step 2

Chop the onion to the same size.

Step 3

Chop the chilli finely, too, discarding the seeds if you prefer a milder salsa.

Step 4

Chop the coriander and place it in the same bowl.

Step 5

Mix everything together with the lime juice and salt to taste.

Step 6

Serve and enjoy.

How to make Salsa Verde Aguacate

Step 1

Prepare the avocado but cutting in half, removing the skin and stone. 

Step 2

Cut the tomatillos in 4 and place them in the blender with everything else and a little bit of salt. Blend everything, (you are looking for a smooth texture), taste it and add more salt if necessary. 

Step 3

Put the salsa in a bowl and place it in the fridge until you are ready to serve.

Pico de Gallo and Salsa Verde Aguacate - all you need to know

What is the difference between Pico de Gallo and Salsa Verde Aguacate?

The main difference between Pico De Gallo and Salsa Verde Aguacate is that one if made predominately with tomatoes and the other is made with mainly avocado.

Pico De Gallo is a fresh, often spicy salsa made with fresh ingredients such as tomato and red onion. It has a strong flavour, and added crunch.

Salsa Verde Aguacate is a much softer, a creamier textured dip made with avocado and tomatillos. 

Both are drizzled with lime and seasoned with salt before serving. 

How to store Pico de Gallo and Salsa Verde Aguacate

Elias advises that the Pico de Gallo should last up to 2-3 days in the fridge if stored correctly. Simply just make sure you either put it in an airtight container or wrap the bowl tightly in cling film.

For Salsa Verde Aguacate, due to its avocado base, it will only last around 1-2 days in the fridge before it starts to turn brown. Therefore, it is essential when storing it to make sure it is in an airtight container with a tight seal, to prevent it discolouring too quickly. Elias believes it is best eaten on the day, as that is when it is at its freshest!

Related Features:

How to make Katsu Sando with Tim Anderson

How to make chicken Karaage with Tim Anderson

How to make scotch eggs with Tim Anderson

This fresh tomato pasta sauce recipe by Theo Randall, celebrity chef from the InterContinental hotel, is the real deal. Using only five ingredients, we are sure it will be a winner with the whole family thanks to its sweet flavour and rich finish.

Serve with your choice of pasta, tortelloni, gnocchi, or ravioli, it really couldn't be an easier mid-week meal and is one of our favourite cheap family meal ideas if you're trying to cook on a budget. 

Topped with a good glug of olive oil and basil, this fresh tomato pasta sauce couldn't be more delicious. Chef Theo Randall specialises in Italian cuisine and shares his best tip with us on how to make the ultimate sauce; "do not believe the myth that all Italians use lots of garlic in their recipes. While they do use garlic, they often use it much more subtly than people think, and in this sauce, it is about balancing it with the fresh basil."

Once you have mastered this tomato sauce, you can experiment with it such as by adding meat, prawns, as well as your choice of veggies. Also, if you want to give it a bit of spice, why not add some chilies or dried chilli flakes? Topped with Parmesan cheese, this dish is the ultimate Italian recipe.

Preparation: This super simple recipe really does not require much preparation but before you start, we recommend making sure you have a deep saucepan or casserole pot as well as a blender or hand blender.

Theo also advises that you check the garlic you are going to be using by squeezing it before you start the recipe. If your garlic is firm then it is perfect to use, but if it cracks and is soft on the inside, that means the garlic is too old. Alternatively, if you don't have any garlic in the fridge or want to use cupboard items, you could instead use garlic granules. Although, this may not give the strongest garlic flavour to your pasta sauce.

Also, if you wanted you could get ahead by cutting your tomatoes in half and blending them before starting your recipe so that your tomato mixture is ready to go.

Watch how to make the best tomato pasta sauce with Theo Randall

Ingredients:

• 4tbsp good quality olive oil
• 500g ripe fresh tomatoes
• 600g tomato passata
• 1 clove garlic, finely sliced
• 10 leaves fresh basil

How to make tomato pasta sauce

Step 1

Add half the olive oil and the garlic to a frying pan on a medium heat. Cook gently for a couple of minutes, avoiding getting any colouring on the garlic, as this will make the whole sauce taste bitter.

Step 2

Add half the basil and cook gently for a couple more minutes.

Step 3

Remove the core from the fresh tomatoes and add them to a food processor.

Step 4

Blitz until the tomatoes are smooth.

Step 5

Add this tomato mixture to the pan with the garlic and add the passata.

Step 6

Leave to simmer for twenty minutes, until reduced and sweet. Season to taste and finish with more fresh basil and the rest of the olive oil.

Step 7

Toss through fresh pasta.

Step 8

Serve and enjoy!

FAQs about tomato pasta sauce

Where does tomato pasta sauce originate from?

The first tomato sauce recipe was written by Italian chef Francesco Leonardi in the Italian cookbook L'Apicio in 1790. Originally known as a love remedy and tomatoes being a food that serves the heart, it was created to replace the pepper preserve in the 16th century.

Known as 'pomodoros' in Italy, this is Italian for the fruit of the gold. Back then, many Italians then started to create their own simple tomato sauces by cutting their tomatoes up and boiling them, and letting them melt and pass through a sieve. They would then let their sauces condense over their fires while mixing in salt and pepper and would then when ready serve it to all their families.

Traditionally now, Italians love to serve a simple tomato sauce through fresh pasta but they are also known for their specific pizza called Mariana, which uses homemade tomato sauce topped with fresh garlic and basil.

How to store and reheat tomato pasta sauce

Due to homemade tomato pasta sauce being a lot fresher than those found in the supermarkets, they tend to last not as long in the fridge. However, provided they are stored correctly, your tomato pasta sauce should last up to 5 days in the fridge.

You can either choose your store fresh tomato sauce in the sterilised glass bottle, or any airtight/sealable Tupperware would work just fine. However, Pasta Evangelists suggest consuming fresh pasta sauces within 2 days after making them, as this is when the sauce's flavours are fresher and therefore, will taste nicer.

However, you can also freeze your fresh tomato pasta sauce by putting your sauce into a freezer bag or airtight container, which can be frozen for up to 6 months. When you want to use it, defrost your sauce at room temperature for a few hours before cooking and check that the sauce has not discoloured at all or has a tangy odor. If all is ok, simply add your fresh pasta and cook as normal on the stove or in the microwave for 30-second intervals until it is warmed to your satisfaction.

Related Features:

How to make pasta with Theo Randall

How to make risotto with Alberto Rossetti

How to make risotto Milanese with Alberto Rossetti

Ever wondered how to make ravioli? Well celebrity chef Theo Randall, from the InterContinental hotel, proves pasta really isn't that tricky to make with his easy spinach and ricotta ravioli recipe.

This combination of earthy spinach and creamy ricotta cheese is the perfect Italian pairing for ravioli and is complimented by a good amount of seasoning and a generous handful of Parmesan. Fear not, Theo Randall says if you decide to taste the filling by itself you might think it tastes a little salty, but he says you must stick with it.

The reason why the center of the ravioli is on the strong side is that it needs to have a strong savoury taste, as this will help to make sure the ravioli is packed full of flavour so that it perfectly mixes with its simple butter and sage sauce.

Another tip from Theo when cooking ravioli is to make sure you have dried out the blanched spinach in a colander as much as you can. Otherwise, your filling will be too wet, which will make your pasta soggy.

He also suggests leaving the stalks on your spinach as this will help to create the perfect texture to your filling and says it is essential that you chop it very finely and once you have mixed it with the ricotta, you must heavily season it with salt and pepper.

Another temptation he says you must avoid is overfilling your ravioli. Simply make sure you are only filling a small teaspoon with your filling and that you have a generous amount of pasta surrounding them.

Preparation: For this recipe, we suggest using a deep straight-sided pot along with a non-stick frying pan, like those used in this recipe. Theo uses this type of pan, as you want to make sure your ravioli does not stick to your pan and therefore is super soft rather than overcooked.

You can also learn how to make pasta dough with Theo, however, if you are short of time or don't fancy making your own pasta, you should be able to buy pasta sheets in most supermarkets, which will work just the same.

Also to get ahead of time, prepare your pasta before and pop your ravioli in the fridge for 20 minutes prior to cooking. Theo also suggests not covering them in cling film as this will make the pasta become really soggy. Whereas if you leave your ravioli left open in the fridge, it will evaporate all the excess moisture left in the ravioli and will help to dry them out leaving them with a beautiful al dente finish.

Watch celebrity chef Theo Randall make the ultimate homemade ravioli

Ingredients:

• 350g fresh pasta dough
• 500g fresh spinach
• 200g ricotta cheese
• 100g grated Parmesan

To serve:

• 100g butter
• 8 sage leaves

How to make ravioli

Step 1

Blanch the spinach in boiling water for a couple of minutes until just cooked. Drain and squeeze so the spinach is dry. Chop finely and mix with the ricotta cheese and Parmesan. Season with salt and pepper.

Step 2

Roll out one long pasta sheet. Cover any you’re not working on with a damp tea towel to keep it fresh while you work.

Pipe or spoon the ravioli filling evenly along one sheet with a gap of 3 cm.

Step 3

Fold over pasta, press down to release all the air.

Step 4

Cut with a ravioli cutter to give evenly sized squares.

Step 5

Place on a tray with flour and put in fridge. Leave for two hours to dry.

Step 6

Cook in boiling, salted water for 3-4 minutes until just cooked. Serve with melted butter and sage leaves.

Everything you need to know about ravioli

What are the best fillings for ravioli?

Ravioli is a super versatile dish and your fillings can be whatever your heart desires.

If you fancy a meat filling, why not opt for either ground pork or beef filling mixed in with burrata, ricotta, goat's cheese, or mozzarella? However, if you fancy stronger flavours why not opt for spicy meat along with your favourite soft cheese? And if you fancy a fishy filling, we suggest using either crab, lobster, prawns, or salmon.  

If you are veggie, there are even more options you can use such as mushrooms, butternut squash, tomatoes, sweet potatoes, olives, pumpkin, spinach, and cauliflower. 

All of these filling options work perfectly either with a simple sage and butter sauce or a tomato sauce of your choice.

How to store cooked ravioli

Cooked ravioli like many other pasta dishes can be stored in the fridge for up to 3-5 days if stored properly.

This means making sure you store your ravioli in an airtight container. You must also make sure you do not leave your ravioli out at room temperature after cooking it for longer than 2 hours because it will lead to bacteria rapidly growing on it making it unsafe to eat.

You can also alternatively store your cooked ravioli in the freezer indefinitely but it is important to be aware that the dryer your ravioli filling, the mushier it will be when thawed. 

The best ravioli to freeze are those with a sauce, as they can help prevent your ravioli from becoming overly dry and taste better when reheated.

How to reheat ravioli

Your two best options to reheat your ravioli is either by microwave, which is super quick and easy and perfect for those who may not have access to anything else.

Whereas, if you are at home you can alternatively use your hob for a fresher taste to your ravioli.

In the microwave:

1. Place a portion of ravioli in a microwave-safe container
2. Add a tablespoon of water to loosen up your ravioli
3. Cover the bowl with a piece of damp paper towel
4. Microwave your ravioli in 30-20 second intervals (20 if your ravioli isn't in sauce)
5. Stir very gently at each stop – you don’t want any to accidentally break
6. Once warm to your satisfaction, serve immediately

Over the stove:

1. Set your stove to a low heat and heat a teaspoon of oil
2. Gently add in your portion of ravioli
3. Add in 1-2 tablespoons of water to loosen up your ravioli and cover with a lid
4. Cook your ravioli for 3-4 minutes, stirring when necessary
5. Once warm to your satisfaction, serve immediately

Related Features:

How to make pasta with Theo Randall

How to make tomato pasta sauce with Theo Randall

How to make risotto with Alberto Rossetti

Want to cook a meal that is super simple but guaranteed to impress? Here is Italian chef Alberto Rossetti from Brunello restaurant at Baglioni Hotel in London ultimate risotto Milanese recipe for you to try.

This authentic, rich Italian meal by Alberto Rossetti is all about the ingredients. Made with beautiful fragrant saffron and fresh vegetable stock mixed in with delicious Parmesan to make it super indulgent - one of our favourite risotto recipes.

The saffron gives the risotto a signature yellow colouring and subtly spiced flavour that perfectly compliments its sweet cherry tomato topping. This recipe serves two.

Alberto explains that in his restaurant they "serve this speedy Risotto Milanese as a starter, or as a main course alongside a bone marrow. Bone marrow makes the whole thing more filling and gives the dish a richer finish- perfect for those who are meat-eaters."

Alberto's secret to making sure this risotto recipe has a deliciously creamy finish is to use Carnaroli rice. Alberto particularly loves this rice, as it has an al dente finish with a soft, creamy flavour. If not, you can use Arborio rice, which works well too.

Preparation: For this recipe, we suggest using a deep nonstick straight-sided skillet, like the one used in the recipe for this dish. The reason why Alberto uses this type of skillet, is it ensures the broth is evaporating at about the same rate that the rice is cooking, which helps to makes the risotto creamier and not overcooked.

Alberto also prefers to make his own vegetable stock in his risotto recipes to make it have a fresher flavour. Simply to make your own, Alberto uses some water, an onion, celery, and a carrot and boils it for up to 1 hour. However, if you don't have time to make your own, you can buy any vegetable stock cubes from your local supermarkets that will be just as good.

Watch Italian chef Alberto Rossetti make his traditional risotto Milanese 

Ingredients:

• 140g Carnaroli rice
• 900ml vegetable stock
• 10g olive oil
• 10g white onion
• 40g Parmesan cheese, grated, plus extra slices to decorate
• 30g double cream
• 20g butter
• 2 pinches of saffron
• Cherry tomatoes for topping

How to make risotto Milanese

Step 1

Add the oil to a pan on a medium heat. Brown the onion for a couple of minutes, then add the rice.

Step 2

Add add the stock and saffron, and cook for 15 minutes, stirring frequently.

Step 3

When the stock has been absorbed add the cream, Parmesan and butter.

Step 4

Stir through, serve and enjoy!

All you need to know about risotto Milanese

What makes risotto Milanese different to other risottos?

Risotto Milanese is cooked like traditional risotto with stock and butter, however, the saffron leaves in the risotto add a yellow colour to the rice. It is also sometimes infused with nutmeg for an earthy flavour.

Traditionally risotto Milanese is made with Arborio rice, however, in this recipe, Alberto Rossetti has chosen to use Carnaroli rice as he says it makes the risotto extra creamy and soft in texture. 

How to reheat risotto alla Milanese

This risotto is best cooked, served and eaten on the same day for the best flavour and texture, however, leftovers once fulled cooled can be stored in an airtight container for up to 2-3 days. Reheat until piping hot using any one of the following methods:

In the microwave:

1. Add some butter and vegetable stock and water to your risotto and put it into a microwavable container 
2. Heat the risotto for three to four minutes in the microwave.
3. Every 30 seconds to one minute, take the risotto out to stir.
4. After 4 minutes, make sure the risotto reheated.
5. If it is hot, enjoy.

Over the stove:

1. Put the risotto in a non-stick skillet, and add some butter and vegetable stock or water.
2. Put the stove on medium heat and as you reheat the risotto, make sure to stir it.
3. Keep stirring throughout the reheating so that the risotto reheats throughout and it does not stick to your pan.
4. If the risotto looks dry, add some more butter or broth, to make it creamier.

In the oven:

1. Get your risotto and leave it out to get to room temperature.
2. Preheat your oven to 180°C.
3. Place your risotto into your preferred pan.
4. Then mix in some butter and vegetable stock or water.
5. Bake for around 10 minutes- making sure every few minutes you take the risotto out and stir it, so that it doesn't stick to the pan.

Our best risotto recipes

1. Bacon and pea cheesy risotto

Taking just 20 minutes to cook, this cheesy dish is the ultimate comfort food you must try.

Get the recipe: Bacon and pea cheesy risotto

2. Butternut squash risotto

This low fat recipe is super warm and comforting meal for all the family to enjoy and super healthy at the same time.

Get the recipe: Butternut squash risotto

3. Mushroom risotto

This creamy mushroom risotto is super healthy, despite it feeling like an indulgent treat. Full of flavour, it is a great family dinner. 

Get the recipe: Mushroom risotto

4. Salmon on lemon and herb risotto

This easy salmon dish is packed with goodness and served with delicious, fragrant risotto. It is perfect mid-week family meal that incorporates all essentials nutrients.

Get the recipe: Salmon on lemon and herb risotto

Related Features:

How to make asparagus risotto with Alberto Rossetti

How to make ravioli with Theo Randall

How to make pasta with Theo Randall

We've teamed up with our favourite Italian chef Alberto Rossetti from Brunello restaurant at Baglioni Hotel in London to show us how to make an authentic, rich and creamy Italian risotto.

This simple risotto by chef Alberto Rossetti is so versatile and can be eaten as a delicious smaller portion starter, or as a main course. This recipe serves two people, so depending on how many you are feeding make sure to multiply the quantities of the ingredients. 

The secret to achieving a deliciously creamy finish to your risotto, according to Alberto, is to make sure to use Carnaroli rice. You should be able to get this rice in most large supermarket stores. Alberto particularly loves this rice, as it has an al dente finish with a soft, creamy flavour. You can also use Arborio rice, which works well too.

And any leftover risotto can be transformed into arancini balls. Simply mix the cold rice with a little egg and roll into balls, dip them into more egg, then breadcrumbs and fry. You can even stuff the arancini balls with cheese too, for a delicious melted middle. Trust us when we say they are the ultimate snack or starter!

Preparation: For this recipe, we suggest using a deep nonstick straight-sided skillet, like the one used in the recipe. The reason why Alberto uses this type of skillet, is it ensures the broth is evaporating at about the same rate that the rice is cooking, which helps to make the risotto creamier and not overcooked.

Alberto also recommends making your own vegetable stock an hour before making your risotto. Simply just use some water, an onion, celery, and a carrot and boil for up to 1 hour. However, if you don't have time to make your own, you can buy any vegetable stock cubes from your local supermarkets that will be just as good.

If you want to be super prepared, you can also grate your Parmesan and do your shavings for your decoration before starting the risotto. This will just allow you to be able to keep stirring the risotto when making it to stop it from sticking to the bottom.

Watch Alberto Rossetti Italian risotto with Carnaroli rice

Ingredients:

• 120g Carnaroli rice
• 900ml vegetable stock
• 1tbs extra virgin olive oil
• 1tbs butter
• 1tbs double cream
• 50g Parmesan cheese, grated, plus extra slices to decorate

How to make risotto

Step 1

Add the olive oil to a large pan on a medium heat. Toast the rice in the oil for a couple of minutes.

Step 2

Add the stock and simmer for 15 minutes, stirring regularly. If the rice absorbs all the liquid before the 15 minutes is finished, top it up with a little more stock.

Step 3

Remove the pan from the heat and stir in the butter, cream and Parmesan cheese.

Step 4

Decorate with sliced Parmesan

Top tips for cooking perfect risotto

What can I add to risotto?

A bowl of risotto always satisfies everyone's needs for something creamy but even better, you can add so many other ingredients to it to add more texture and flavour.

By adding in any seafood or meat, you are adding more tasty flavour to your risotto as well as incorporating some protein too. Chicken, bacon, salmon, or prawns are some of our favourites to add to your risotto along with some delicious vegetables.

If you want to make your risotto completely vegetarian, you can add any of your favourite vegetables. The best vegetables for risotto are butternut squash, sweet potato, tomatoes, peppers, peas, mushrooms, and asparagus.

How to store cooked risotto

Leftover risotto can be stored in the fridge for up of five days but if it contains meat or fish, we recommend only three days. Just make sure to store it in an airtight container, no more than two hours after cooking. 

In terms of freezing, it is recommended that you do not freeze risotto. This is because when cooked rice freezes it tends to make the rice become very hard and the texture of the risotto can become very grainy. 

How to reheat risotto

In the microwave:

1. Add some butter and vegetable stock and water to your risotto and put it into a microwavable container 
2. Heat the risotto for three to four minutes in the microwave.
3. Every 30 seconds to one minute, take the risotto out to stir.
4. After 4 minutes, make sure the risotto reheated.
5. If it is hot, enjoy.

Over the stove:

1. Put the risotto in a non-stick skillet, and add some butter and vegetable stock or water.
2. Put the stove on medium heat and as you reheat the risotto, make sure to stir it.
3. Keep stirring throughout the reheating so that the risotto reheats throughout and it does not stick to your pan.
4. If the risotto looks dry, add some more butter or broth, to make it creamier.

In the oven:

1. Get your risotto and leave it out to get to room temperature.
2. Preheat your oven to 180°C.
3. Place your risotto into your preferred pan.
4. Then mix in some butter and vegetable stock or water.
5. Bake for around 10 minutes- making sure every few minutes you take the risotto out and stir it, so that it doesn't stick to the pan.

Our best creamy risotto recipes

1. Char-grilled seafood risotto

This creamy seafood filled with delicious juicy prawns, scallops and smoky chorizo is the perfect dinner for a special family event with its luxury finish.

Get the recipe: Char-grilled seafood risotto

2. Chicken and pea risotto

Flavoured with thyme, white wine, and Parmesan cheese, this luxury dish is a real show stopper.

Get the recipe: Chicken and pea risotto

3. Butternut squash risotto

This low fat recipe is super warm and comforting meal for all the family to enjoy and super healthy at the same time.

Get the recipe: Butternut squash risotto

4. Bacon and pea cheesy risotto

Taking just 20 minutes to cook, this cheesy dish is the ultimate comfort food you must try.

Get the recipe: Bacon and pea cheesy risotto

5. Mushroom risotto

This creamy mushroom risotto is super healthy, despite it feeling like an indulgent treat. Full of flavour, it is a great family dinner. 

Get the recipe: Mushroom risotto

Related Features:

How to make asparagus risotto with Alberto Rossetti

How to make risotto Milanese with Alberto Rossetti

How to make ravioli with Theo Randall

Asparagus risotto is a delicious, light meal that is perfect for those warm evenings. We've teamed up with Italian chef, Alberto Rossetti, from Brunello restaurant in London to share his signature asparagus risotto recipe along with expert tips.

Risotto is often considered complicated to make however, this simple recipe proves otherwise, taking just 15 minutes to cook. This perfect plate of Italian rice with asparagus and parmesan cheese is one of our favourite risotto recipes.

Alberto Rossetti also uses a light candied lemon peel that perfectly compliments the asparagus in this dish, giving it a real Italian fresh flavour and making the creamy base seem even more irresistible.

Alternatively, if you don't have any asparagus, fear not, you can use other vegetables you have in the fridge such as peas, leeks, courgettes or mushrooms instead work well in this recipe too. Just boil them like you do the asparagus and save some for adding on top. 

This recipe only serves two people but the ingredients work well when multiplied for big parties and is an easy dinner to cook for many with its simple step-by-step format that is easy to follow, giving you the perfect results every time.

As with any risotto recipe, you can serve this as smaller portions for a starter or dish it up as a man course - as the main event.  However you choose to serve this risotto, it will, without a doubt, be a crowd pleaser thanks to its delicious authentic mix of Italian flavours.

Preparation: For this recipe, we suggest using a stainless still nonstick saucepan and a deep nonstick straight-sided skillet, like the one used in the recipe for this dish. The reason why Alberto uses this type of skillet, is it ensures the broth is evaporating at about the same rate that the rice is cooking, which helps to make the risotto creamier and not overcooked.

Alberto also recommends peeling and boiling your lemons and asparagus before starting this recipe so that the lemon mixture and decoration are ready to go before making the risotto.

Watch Italian expert and chef Alberto Rossetti make this creamy asparagus risotto

Ingredients:

• 1 lemon, rind only
• 100g sugar
• 1tbsp olive oil
• 140g carnaroli rice
• 6 asparagus spears, sliced, plus more steamed asparagus for garnishing
• 900ml vegetable stock
• 1tbsp double cream
• 1tbsp butter
• 40g Parmesan cheese

How to make asparagus risotto

Step 1

Simmer the lemon peel in water for 3 minutes. Repeat this process three times, refreshing the water in between. For the final time add the sugar and only 100ml water. Cook for 2 minutes to remove any bitterness. Drain for the last time, finely slice, and reserve for garnishing later.

Step 2

Add the oil to a pan, and over a medium heat, add the rice. Toast for two minutes.

Step 3

Add the asparagus and the stock, cook for 15 minutes.

Step 4

When the rice is cooked, stir in the butter, Parmesan, and cream.

Step 5

Serve with the additional asparagus and lemon peel scattered over.

FAQs about cooking risotto

Why is risotto popular in Italy?

The famous Italian rice used for risotto tends to be Risaie, which is grown in paddy rice fields mainly in northern parts of Italy. However, lower parts of Italy such as Pinura, Padana, Lombardia, Vercelli, Novara, and Piedmont are also famous for their rice production too.

Italians have successfully managed to develop many authentic ways to cook their rice, including our favourite dish Italian risotto. 

Known as primo piatto, risotto is super versatile and a great alternative to pasta that can be packed full of different meats and vegetables and is without doubt, always on an Italian menu.

How to store cooked risotto

Leftover risotto can be stored in the fridge for up to five days but if it contains meat or fish, we recommend only three days. Just make sure to store it in an airtight container, no more than two hours after cooking. 

In terms of freezing, it is recommended that you do not freeze risotto. This is because when cooked rice freezes it tends to make the rice become very hard and the texture of the risotto can become very grainy. 

Therefore, it is better to plan to use up your leftover risotto as a midweek lunch or dinner that same week or make it into delicious arancini balls.

How to reheat risotto

It is really important that you do not reheat your portions of risotto more than once, as this could lead to food bacteria growing and therefore, food poisoning. Reheating risotto in portions will ensure no waste. Make sure your dish is piping hot before serving again.

In the microwave:

1. Add some butter and vegetable stock and water to your risotto and put it into a microwavable container
2. Heat the risotto for three to four minutes in the microwave.
3. Every 30 seconds to one minute, take the risotto out to stir.
4. After 4 minutes, make sure the risotto reheated.
5. If it is hot, enjoy.

Over the stove:

1. Put the risotto in a non-stick skillet, and add some butter and vegetable stock or water.
2. Put the stove on medium heat and as you reheat the risotto, make sure to stir it.
3. Keep stirring throughout the reheating so that the risotto reheats throughout and it does not stick to your pan.
4. If the risotto looks dry, add some more butter or broth, to make it creamier.

In the oven:

• Get your risotto and leave it out to get to room temperature.
• Preheat your oven to 180°C.
• Place your risotto into your preferred pan.
• Then mix in some butter and vegetable stock or water.
• Bake for around 10 minutes- making sure every few minutes you take the risotto out and stir it, so that it doesn't stick to the pan.

Related Features:

How to make risotto with Alberto Rossetti

How to make risotto Milanese with Alberto Rossetti

How to make ravioli with Alberto Rossetti

Here's co-founder of Honest Burgers, Tom Barton's recipe for the ultimate cheeseburgers. This signature Honest burger is beautifully tender and topped with British cheddar, bacon, pickles, onion relish, and lettuce.

Packed full of flavour and made only with quality ingredients, without a doubt, this is one of our favourite burger recipes. This recipe serves six so make sure you scale up or down depending on how many you are feeding.

In the video below Tom Barton explains how to use the right cut of meat; beef chuck and rib cap, and the ratios being 80% to 20% rib. He recommends using these cuts of beef over mince, as when the beef is minced it squashes a lot of flavour and goodness out of your burgers. Whereas if you chop up the meat yourself, similar to steak tartare, it brings out more of the beef's natural flavours and has a fresher, less rubbery texture.

Preparation: Before starting, it is important to make sure you have enough time to cook this dish. Without toppings and chips, it takes 20 minutes to prepare, plus chilling time. So we strongly recommend you prepare your chips, onion relish, and pickles before cooking your burgers.

Tom suggests heading to a local butcher so that your burgers are made with the highest quality beef that is freshly produced. He also says to use smoked streaky bacon rashers, as they have a higher fat content so they smoke and crisp up nicely, making them the perfect addition to your burgers. Alternatively, if you want to go for less fatty rashers of bacon, it is up to you.

Equipment wise for this recipe, we suggest using a good cast iron frying pan with a flat bottom and smooth non-stick finish, to ensure that your burgers are cooked evenly and do not stick.

You will also need to make sure that you have a very sharp big knife to be able to cut up your steak into thin pieces to start and then you will have to dice them into small pieces so that you are able to mix the meat together easily in your mixing bowl and mold them into your burgers.

Another tip from Tom is to try making your own homemade chips to go alongside these delicious burgers. Simply follow our easy chips recipe and leave the skin on to make them super crispy. It's up to you how you want to cook them, you can either put them into your deep-fat fryer or into your oven to cook. Once cooked, just top them with some crushed lemon zest, rosemary, and Maldon sea salt to elevate your chips and replicate the ultimate Honest Burger meal.

Also if you really want to push the boat out Honest style, why not make your own pickles and onion relish too? To make the pickles, follow our pickled cucumber recipe but instead add some dill and mustard seeds to your brine. Finally, to make the Honest Burgers onion relish, simply mix balsamic vinegar and sugar through your red onion relish to make the ultimate garnish to cut through your delicious, juicy cheeseburgers.

Watch Tom Barton makes these delicious cheeseburgers topped with crispy bacon

Ingredients:

• 800g Chuck steak, ideally grass fed with good marbling
• 200g Rib Cap, ideally grass fed, the fattier the better
• 6 x rashers good quality, dry cured smoked streaky bacon
• Salt & pepper

To serve:

• 200g red onion relish
• 300g cucumber pickles, sliced
• 6 x slices mild cheddar
• 2 x heads little gem lettuce, sliced finely
• 6 x good quality glazed burger buns

How to cook cheeseburgers

Step 1

First prepare your burgers. Take your sharpest knife and start cutting your chuck and rib cap into very thin slices, then cut your slices into strips. Line your strips up and then cut the meat into very small pieces. Your aiming for steak tartare consistency. Then mix all the meat together with your hands and take a small handful onto your chopping board and chop again with your knife, using a rocking motion with the blade. A very sharp knife is absolutely key here, a blunt knife wont work and will make the chopping quite dangerous.

Step 2

Once chopped, give the meat another mix with hands and then weigh out 150g and smash the meat in between your hands 5-6 times. This technique helps combine the meat and melt the fat so the burger is ready to then press into a patty shape, you can do this by hand or using a burger press. Aim for about 10cm diameter and 2cm thick. Leave the patties in the fridge to set for at least 4 hours. If they aren’t given time to set they will fall apart on the grill.

Step 3

Get your heavy-based frying pan or flat skillet on high heat. Add your burgers to the pan and give them a gentle press, this is to make sure the sear is perfect. Liberally season the raw side with salt and pepper and leave for 3 minutes. While they’re cooking add your streaky bacon to the same pan and cook till crispy, nothing worse than flabby bacon in a burger.

When ready to flip your burger make sure you scrape the bottom of the pan with your flipper, the sear is full of flavour so you don’t want to leave it in the pan. Then season liberally again and leave for 3 minutes on medium heat. This will give you a nice medium, obviously up to you how you like your burgers!

Step 4

Once ready, add a slice of cheddar and either cloche with a dome or put under a preheated grill until the cheese is melted.

Step 5

Add the bacon to the burger and leave to rest.

Step 6

Toast your bun and start building from the base up. First add the sliced lettuce, then enough pickles to cover the lettuce, then add your bacon cheeseburger, 30g of relish and your toasted bun top. Burgers done, dig in.

FAQs about cheese burgers

How to make the best cheese burgers

To make the best burgers, you have to make sure you have bought the highest quality beef and dice it as thin and small as you can. This is because when combined together, your patties should be an even mixture of lovely slow cooking beef along with elements of juicy fatty parts of your rib cap too.

You also should make sure you season your burgers heavily in salt and pepper either sides when on the frying pan. Tom suggests doing this while it is cooking, as if you season your burgers whilst preparing them, the salt will suck the moisture out of the meat and your burgers will then have a rubbery texture.

How to store burgers

When storing cooked burgers, it is essential that your burgers are put into your fridge promptly after cooking and they should not be left at room temperature for any more than two hours after cooking them.

As long as you follow this rule, you can store cooked burgers for up to 3-4 days in the fridge and up to 4 months in the freezer.

Simply just make sure to store your burgers in airtight containers or cover them well with cling film when keeping them in the fridge. If looking to freeze them, we suggest using freezer bags or airtight containers too.

How to reheat burgers

To reheat in the oven:

1. Preheat your oven to 200°C.
2. Put your burgers directly onto a baking tray.
3. Heat the burgers on both sides-3 minutes each side.

To reheat in the air fryer:

1. Preheat your air fryer to 200°C.
2. Add your burgers into your air fryer basket.
3. Set your timer for three minutes to cook on one side.
4. Flip the burger over and set for another two minutes.
5. Using a spatula, remove the burgers from the air fryer and serve.

To reheat in the microwave:

1. Place your burgers on a microwavable plate.
2. Cover with a damp paper towel.
3. On a medium/low setting, heat your burgers for two minutes.
4. If you have a food thermometer, check that your burgers are around 75°C.
5. If they are not quite done, return them to the microwave and do 60 seconds intervals until they reach the right temperature and are then ready to eat.

To reheat in the pan:

1. Place a splash of water in a non-stick frying pan and heat the pan over medium heat for around sixty seconds.
2. Add your burgers to a pan and make sure they are evenly spaced.
3. Heat your burgers on 90 seconds each side.
4. If you have a food thermometer, check that your burgers are 75°C.
5. If they’re not quite done, return them to the pan for twenty seconds on either side and serve once ready.

Related Features:

How to make hamburgers with Tom Barton

How to make chicken burgers with Tom Barton

How to make Katsu Sando with Tim Anderson

Find out how to make the perfect hamburger with Tom Barton, co-founder of Honest Burgers. Tom shares his top tips as well as why you should always opt to use prime cuts of high-quality beef for the perfect taste and texture.

This classic hamburger step-by-step recipe is one of our favourite burger recipes. This recipe serves seven people but can easily be scaled up or down depending on how many people you're feeding. Topped with Honest Burgers' amazing balsamic onion chutney, crunchy lettuce, and relish and served with mouth-watering homemade rosemary salted chips, this dish is a crowd pleaser.

In the video, Tom Barton explains that this recipe uses beef chuck and beef rib cap, and the ratios are around 80% to 20% rib. He recommends using these cuts of beef over mince meat, as when beef is minced it tends to squash a lot of the flavour and goodness out of your burgers. Whereas if you chop up your meat yourself, similar to steak tartare, it brings out more of the beef's natural flavours and has a fresher, less rubbery texture.

Preparation: Tom recommends finding the best quality beef of these particular cuts you could try heading to your local butchers. Equipment-wise, Tom uses a good cast iron frying pan with a flat bottom and smooth non-stick finish, to ensure that the burgers cook evenly and do not stick.

You will also need to make sure that you have a very sharp big knife to be able to cut up your steak into thin pieces to start and then you will have to dice them into small pieces so that you are able to mix the meat together easily in your mixing bowl and mold them into your burgers.

Tom Barton also uses a hamburger press in this recipe. However, if you don't have one of these, fear not, simply flatten your slider burgers down using your hands and use either a saucer or small bowl to create your perfect burger shapes. Once your burgers are made, it is essential that you leave them in the fridge for 4-6 hours, as if you cook them straight away your meat is not yet set together and will fall apart when cooked.

Another top tip from Tom is to try making your own homemade chips to go alongside these delicious burgers. Simply follow our easy chips recipe and leave the skin on to make them super crispy. It's up to you how you want to cook them, you can either put them into your deep-fat fryer or into your oven to cook. Once cooked, just top them with some crushed lemon zest, rosemary, and Maldon sea salt to elevate your chips and replicate the ultimate Honest Burger meal.

Watch how to make Honest Burgers signature hamburgers with Tom Barton

Ingredients:

• 800g chuck steak
• 200g rib cap beef
• 7 glazed burger buns, sliced in half
• 1 little gem lettuce, shredded
• 4tbsp onion chutney
• Chips, to serve

How to make hamburgers

Step 1

Finely chop the rib cap by slicing it into thin strips to begin with, about the width of a piece of bacon. Then dice each of these strips into small pieces. Finally go back over all of the meat with a sharp knife to get is finely chopped as you can.

Step 2

Repeat the above process with the chuck steak, getting a nice fine dice on all of the meat.

Step 3

With your hands mix both meats together in a large bowl, using the heat of your hands to melt the fat slightly.

Step 4

Take a small ball of the meat and whack it between your hands to melt the fat further, and bring the burger together.

Put the ball of meat in between two pieces of greaseproof paper and press firmly with a burger press. Chill for a minimum of four hours.

Step 5

Bring a heavy-based pan to a high heat and fry the burger on both sides for 3 minutes, for medium burgers. Season well before flipping, and then season the second side well too. Once ready leave to rest for five minutes.

Step 6

Add lettuce to the bottom of each bun, top with the burger, then the onion relish. Serve with chips.

All you need to know about making hamburgers

How to make the perfect hamburgers

To make the best hamburgers, you have to make sure you have bought the highest quality beef and dice it as thin and small as you can. This is because when combined together, your patties should be an even mixture of lovely slow-cooking beef along with elements of juicy fatty parts of your rib cap too. 

You also should make sure you season your burgers with salt and pepper on either side when on the frying pan. Tom suggests doing this while it is cooking, instead of seasoning your burgers whilst preparing them, as the salt will suck the moisture out of the meat and your burgers will then have a rubbery texture.

How to store cooked hamburgers

When storing cooked hamburgers, it is essential that your burgers are put into your fridge promptly after cooking and they should be left at room temperature for no more than 2 hours after cooking them.

As long as you follow this rule, you can store cooked hamburgers for up to 3-4 days in the fridge and up to 4 months in the freezer.

Simply just make sure to store your burgers in airtight containers or cover them well with cling film when keeping them in the fridge. If looking to freeze them, we suggest using freezer bags or airtight containers too.

How to reheat hamburgers

To reheat in the oven:

1. Preheat your oven to 200°C.
2. Put your hamburgers directly onto a baking tray.
3. Heat the hamburgers on both sides-3 minutes each side.

To reheat in the air fryer:

1. Preheat your air fryer to 200°C.
2. Add your hamburgers into your air fryer basket.
3. Set your timer for three minutes to cook on one side.
4. Flip the burger over and set for another two minutes.
5. Using a spatula, remove the burgers from the air fryer and serve.

To reheat in the microwave:

1. Place your hamburgers on a microwavable plate.
2. Cover with a damp paper towel.
3. On a medium/low setting, heat your hamburgers for two minutes.
4. If you have a food thermometer, check that your hamburgers are around 75°C.
5. If they are not quite done, return them to the microwave and do 60 seconds intervals until they reach the right temperature and are then ready to eat.

To reheat in the pan:

1. Place a splash of water in a non-stick frying pan and heat the pan over medium heat for around sixty seconds.
2. Add your hamburgers to a pan and make sure they are evenly spaced.
3. Heat your hamburgers on 90 seconds each side.
4. If you have a food thermometer, check that your hamburgers are 75°C.
5. If they’re not quite done, return them to the pan for twenty seconds on either side and serve once ready.

Related Features:

How to make a cheeseburger with Tom Barton

How to make a chicken burger with Tom Barton

How to make Spanish omelette with Joe Howley

Learn how to make a chicken burger with the co-founder of Honest Burgers, Tom Barton. Here he shows you how to make a chicken burger in just a few steps, and explains how they keep their meat so juicy throughout the cooking process. 

Tom Barton shows us how to cook the chicken breast to perfection, leaving it cooked through but still succulent and juicy.

Paired with mustard, lemon, and black pepper mayonnaise, crunchy lettuce, and juicy tomatoes, this chicken burger is simple but packed full of flavour and the ultimate fake-away meal to make for all the family. This recipe serves four so make sure you scale it up or down depending on if you're cooking for a few or a big crowd.

Once you have mastered this recipe, you can add lots of other fun ingredients to put your own slant on them. Why not try adding a Cajun or BBQ rub to your chicken breasts to add more flavour, or simply serve them with some bacon, pickles, and slices of cheese? The stronger the cheese, the better...

Preparation: The secret to a juicy chicken burger, Tom says is making sure you brine your meat before you begin. This is a quick and simple solution that is made from a mixture of sugar, salt, and water. 

For this recipe, he also recommends a good cast iron frying pan with a flat bottom and smooth non-stick finish.

Another tip is if you want to up your fake away game, why not make your own homemade chips to go alongside your burgers? Simply follow our easy chips recipe and put them into your deep-fat fryer or into your oven to cook. Once cooked,  just crush together some lemon zest, rosemary, and Maldon sea salt to elevate your chips and replicate the ultimate Honest Burger meal.

Watch how to make the ultimate Honest Burgers chicken burger with Tom Barton

Ingredients:

For the brine:

• 500ml water, plus 1.5 litre cold water
• 2tbsp sugar
• 3tbst salt

For the burgers:

• 4 free range chicken breasts, butterflied
• 1tbsp olive oil
• 1 tomato, thickly sliced
• 1 little gem lettuce, shredded
• 4 burger buns, sliced in half

For the mustard mayonnaise:

• 4tbsp mayonnaise
• 1tbsp Dijon mustard
• ½ lemon, juice only
• Black pepper, to taste
• Chips, to serve

How to make chicken burgers

Step 1

To brine the chicken combine the sugar, salt and 500ml water in a small pan. Bring to the boil, turn down the heat and simmer until the sugar and salt have dissolved. Add the remaining cold water and leave to cool completely. Add the butterflied chicken breasts and leave overnight.

Step 2

Remove the chicken breasts from the brine and leave to dry out slightly. Add the olive oil to a hot pan and cook the chicken breasts for 3-4 minutes on each side until they are golden on the outside and cooked-through in the middle.

Step 3

Meanwhile, for the mustard mayonnaise, combine all the ingredients and stir thoroughly. Add a tbsp of the mixture to each burger bun. Top with shredded lettuce. Add the tomato, then the chicken breast and top with the other half of the burger.

Step 4

Serve with homemade or oven chips. A tip to make them like Honest Burgers, is simply crush up some lemon zest, thyme, and Maldon sea salt and mix it through your chips.

Everything you need to know about chicken burgers

Are chicken burgers healthier than normal burgers?

Chicken burgers are definitely becoming more popular today and viewed as healthier than normal beef burgers. This is because chicken is leaner and lower in unsaturated fat, cholesterol and calories.

It is said if you eat meat that is leaner like chicken, you are likely to lower the risk of vascular diseases, heart diseases and strokes in your life time.

How do I know when my chicken is cooked?

Your chicken breasts are cooked when they are white all the way through and are golden on the outside. 

To double check your chicken breasts are cooked, take them off the heat and cut into the thickest part of your chicken and make sure the meat is not a pink colour. If it is, continue to cook them for a few more minutes.

How to store fried chicken

According to EatingWell, you must not store fried chicken that has been left at room temperature for more than 2 hours. If it wasn’t then you are safe to put your chicken breasts in the fridge for up to three to four days and freeze for about 4 months.

Simply just make sure to store your fried chicken is in an airtight container or cover them well with cling film. The more protected they are the better.

How to reheat chicken

In the oven:

1. Preheat your oven to 200°C.
2. Take your chicken out the fridge and let it get to room temperature.
3. Place your chicken breasts on to a baking tray.
4. Bake for 15 minutes.
5. Open the chicken up slightly to see if it is cooked, if pink continue to cook for another 5 minutes.

In the air fryer:

1. Preheat your air fryer to 180°C.
2. Let your chicken breasts come to room temperature.
3. Spray your breasts with a light-coating of oil.
4. Place your chicken breasts in your air fryer basket.
5. Cook for five minutes.
6. Open the chicken up slightly to see if it is cooked, if pink continue to cook for another 5 minutes.

Related Features:

How to make a hamburger with Tom Barton

How to make a cheeseburger with Tom Barton

How to cook chorizo with Joe Howley

Mushroom pȃté is the perfect vegetarian starter served with delicious crusty bread. Here chef Chantelle Nicholson, originally from Tredwell’s restaurant, now the owner of Apricity Restaurant in Mayfair, shows us how to make her signature recipe.

"Fermenting is the best technique you can use to create a pȃté, as it enhances the savouriness and overall flavour of its ingredients," says Chantelle Nicholson. In this recipe, the fermentation intensifies the umami flavour of the mushrooms, which are then turned into a delicious spread.

"The Lapsang Souchong jelly that is used to layer on top of the base of your pȃté provides this wonderful smokiness to it, which when combined together makes a beautiful combination of earthy flavours," adds Chantelle.

This specific recipe is ideal for a dinner party starter and serves eight people. If feeding more or less, simply adjust the ingredients to how many you are feeding. Chantelle serves this delicious pȃté with toast but we think some tasty crusty bread or crackers would be perfect with it too.

Preparation: This simple recipe requires patience to make and can take a few days in total. This is a recipe that also has to be prepped ahead of time as it needs at least 3 days to ferment so it has the best flavour.

Once you have made the base of your pȃté, you must store your mixture in a big mixing bowl and cover it tightly with cling film and wait patiently for it to ferment for at least 3 days.

After blending your pȃté, you will need to set it in your fridge for two hours and make your Lapsang Souchong jelly in the meantime. Finally, once your Lapsang Souchong jelly is ready, you must set your pȃté for another couple of hours in the fridge then voila, your delicious pȃté is ready to be served.

Watch how to make the best mushroom pȃté

Ingredients:

• Chestnut mushrooms
• Fresh thyme
• Shallots
• Madeira
• Olive oil
• Rice milk (any non-dairy milk; almond, oat etc.)
• Salt and pepper

For the Lapsang Souchong jelly:

• 250ml boiling water
• Lapsang Souchong tea
• Maple syrup
• Madeira
• Vege Gel
• Fresh thyme leaves

How to make mushroom pȃté

Step 1

Place all ingredients for the mushroom pȃté in a large mixing bowl. Using your hands, mix everything together and massage the mushrooms so they begin to break down. Place in a glass jar and pack tight. Cover with clingfilm and leave at room temperature for 3 days.

Step 2

Pour the contents of the jar into a colander and allow the majority of the liquid to drain off, reserve the liquid and set aside. Heat the butter in a large saucepan over a moderate to high heat. Add the contents of the colander. Cook the mushrooms for 10 minutes until most of the liquid has evaporated. Add the reserved liquid from the fermentation and cook for a further 10 minutes.

Step 3

Remove the thyme stalks from the pan then place the contents of the saucepan into a blender. Blend until smooth and transfer to a dish, approximately 19cm x 12cm. With the back of a spoon, or knife, smooth the top and place in the fridge for 2 hours.

Step 4

For the jelly, bring 250ml water to the boil. Add the tea and Vege Gel, whisk well and leave to sit for 6 minutes. Whisk well then strain through a fine sieve. Add the Madeira and maple syrup.

Step 5

Remove the pȃté from the fridge and carefully pour the jelly on top. Pick the leaves from the reserved thyme and place on top of the jelly. Refrigerate for a further hour, then serve.

FAQs about making homemade pȃté

Is pȃté healthy?

Pȃté is a spread that is better eaten in moderation, due to it having higher fat content. However, it also has some great micronutrients in it. The first is iron, which can help to increase your energy on a daily basis as well as vitamin A and B-12, which can help to increase your immune system and support your nervous system.

Is it better to eat pȃté hot or cold?

Pȃté can be served hot or cold depending on the event. However, it is deemed more popular to eat pȃté cold, as when it is chilled its flavours are more poignant.

It is said that if you leave your pȃté to get to room temperature for an hour or two before serving that it will taste even better.

How do you serve pȃté?

Pȃté is the perfect light lunch or elegant appetizer. If you fancy it for lunch, simply spread it over some toasted crusty bread of your choice. Bread such as sourdough or toasted baguette would be perfect.

To serve as a starter, we suggest laying out a selection of sliced toasted baguettes and a range of different crackers for your guest to choose from. We also think pȃté is a great addition to an after-dinner cheese board.

How to store homemade pȃté

Despite your pȃté being homemade, it still tends to only have a shelf life of around a week if stored correctly in the fridge. The best way to make sure your pȃté stays fresh is to make sure you wrap your pȃté dish tightly in cling film before storing it in the fridge.

You can also store pȃté in the freezer for up to three months but we highly recommend freezing your pȃté in portions. This way you will only defrost how much pȃté you will need each time and will not end up with any leftover pȃté.

We recommend using small tins or trays that match the size of the pȃté portions you would eat each time. Also, we strongly suggest wrapping them in a few layers of cling film, as you do not want your pȃté to start absorbing other odours in your freezer.

Related Features:

How to make jam with Andrew Gravett

How to cook pardon peppers with Joe Howley

How to cook Spanish omelette with Joe Howley

We asked Andrew Gravett, the Executive Pastry chef at The Langham London, to share his favourite jam recipe with us, as well as top tips and a step-by-step guide on how to create apricot jam at home. 

Andrew Gravett demonstrates how to make apricot jam with just a few ingredients, giving a gorgeous fresh-tasting jam in a few steps. Because the recipe is so simple the emphasis is on the ingredients and using the very best fruit you can find. Fresh, ripe apricots that are naturally sweet and perfumed will give you the most delicious end product, that is perfect for use in all types of baking. 

We love this jam on freshly baked scones, for example, topped with clotted cream or even just generously spread on top of a thick piece of toast.

Preparation: For this recipe, we recommend making sure you have the right equipment. You will need a vegetable cutter or a grater setting on your food processor. If you don't have one of these not to worry, grate your apricots on the biggest side of your grater. Just expect for this job to take a little longer if so.

You will also need a digital food thermometer to make sure your syrup cooks to exactly 135°C and a ladle so that you can remove the foam that will form on top of your syrup and put the jam into your jars.

Andrew also suggests making sure your jam lasts really well you should sterilise jars and lids before making the jam. Clean the jars really well and pop them onto a baking tray and leave them in a hot oven for half an hour. Carefully remove from the oven and while everything is still hot pour the jam into the jars. 

Another thing to note is that some of the ingredients used in this recipe may only be available in selected chain supermarkets or online like the pectin rapid set or acid citric.

Watch expert pastry chef Andrew Gravett make the best apricot jam

Ingredients:

• 500g fresh apricot
• 250g glucose
• 250g caster sugar
• 75g water
• 1 vanilla pod
• 2.5g pectin rapid set
• 13g acid citric

How to make jam

Step 1

Destone and grate the apricots using a vegetable cutter or a grater setting on your food processor. If you don't have either of these, grate your apricots on the biggest side of your grater.

Step 2

Mix in a bowl 2.5g pectin, 15g sugar, and 35g water. In a pan boil the sugar, the glucose, water and vanilla and cook to 135°C.

Step 3

Add the fruit and cook the mix to 135°C.

Step 4

Add the pectin mix and cook again to 135°C.

Step 5

Remove from the heat and add the citric acid and stir through. Serve up your jam into your jars.

FAQs about making jam

How do I know if my jam is ready?

If you are still not sure your jam is ready after following Andrew’s instructions, follow these simple steps:

1. You should first put cold spoons into the fridge before you start making your jam.
2. When you are unsure whether your jam has got to setting point, you should take your jam off the hob and dip one of your cold spoons into your jam carefully.
3. Tip the spoon to the side above the preserve looking carefully at it and making sure it doesn’t splash everywhere.
4. If the liquid is dripping of the spoon then you will need cook it for a few minutes longer.
5. If jam runs off like a ‘sheet’, (the droplets have joined together) then your boiling point has been reached and your jam is set.

How to store jam

You can store homemade jam in the fridge for up to three months. We suggest discarding any jars of jam that begin to grow mould on top.

Andrew suggests in this recipe to make sure that your storing jars are as a clean as possible before putting your jam inside them. Simply do this by heating up your jars in an oven at around 100°C , in order to kill any bacteria in them.

It also best to put your jam into your jars as soon as possible but you should leave at least 10% of air at the top of the jar, in order for it to cool and set.

Put the lid on really tight after filling up your jars and flip them upside down on a clean kitchen towel. After 10 minutes put the jam jars in the fridge and they should be completely set after 24-48 hours.

You can eat the jam straight away or let it set in the fridge, it is completely up to you and how you like your jam.

How to freeze jam

While homemade jam can already last a long time in the fridge, if stored correctly it can last even longer in the freezer for up to 12 months.

Just make sure to store your jam in a thick and sturdy jar and when filling the jar make sure there is enough space for the jam to expand when frozen. We suggest leaving an inch of space from the top of the jar.

Once you have filled your jar with your jam, close the jar with an airtight lid and place it in the middle or end of your freezer.

It is super easy to defrost your jam, just simply move your jar from the freezer to the fridge and leave it to thaw overnight. 

If you need the jam sooner, you should submerge your frozen jam jar into a basin full of warm water. It should take at least half an hour to defrost the jam. However, once thawed you should re-freeze the jam.

Is homemade jam healthier?

Opting to make your own jam is much healthier than shop-bought as you have an element of control over the sugar content.

In terms of health benefits, the natural sugar in fruit is where the main health benefits stem from in homemade jam - unlike the synthetic or processed sugar in shop-bought jam. Homemade jam instead offers a more natural sweet element, which mixes with your blood to give you the right energy for your body.

Our best jam recipes

1. Raspberry jam

This simple raspberry jam is a real sweet treat and is super easy to make, using just three ingredients.

Get the recipe: Raspberry jam

2. Strawberry jam

Everyone's favourite jam, strawberry jam is a classic that is essential for any breakfast, brunch, or afternoon tea spread.

Get the recipe: Strawberry jam

3. Blackberry and apple jam

The tangy apple and the tart blackberries mixed together make the ultimate comforting jam to slather on your morning toast.

Get the recipe: Blackberry and apple jam

4. Spiced plum jam

This is the perfect preserve to use up a bunch of your autumnal fruit and plums to make a delicious spread and makes for a great foodie gift too.

Get the recipe: Spiced plum jam

5. Cherry jam

This tasty chunky cherry jam is the ultimate preserve you must make. We love it on toast or spooned over thick Greek yogurt.

Get the recipe: Cherry jam

Related features:

How to make afternoon tea cakes with Andrew Gravett

Afternoon tea ideas

Best afternoon tea hampers

This chicken Karaage how-to recipe comes from MasterChef winner Tim Anderson. They are what Tim describes as Japanese soul food, made with crisp, seasoned batter and succulent chicken thighs.

One of our favourite Japanese recipes and the perfect sharing food, chicken Karaage is an easy recipe to try at home. At Tim Anderson's restaurant, Nanban in London, they serve chicken Karaage simply with lime juice, to add a little freshness without overpowering the flavour of the marinade itself. Tim's recipe serves four people, so scale up or down if you want more or less.

Most of the ingredients you can buy in your local chain supermarkets except for two staple components of this dish: mirin and dashi powder, which you will have to look in Japanese food stores or online for before making.

Preparation: The key to successful chicken Karaage is making sure you marinade your chicken thighs for as long as possible before. We suggest marinating them up to 1 hour to 48 hours before making. The longer you marinate, the more flavour your chicken will have.

We also recommend using a deep big pot or a deep fat fryer if you have one to deep fry your chicken karaage. The sides of your pot should come up much higher than the level of your oil, so if it does bubble up it shouldn't overflow.

It is also important to have a cooking thermometer so you can make sure your oil reaches an exact temperature of 160°C, as this will make sure your Karaage has a delicious golden brown crust and the chicken is super juicy.

Watch Tim Anderson make these succulent, Japanese-inspired chicken thighs

Ingredients:

• 4 chicken thighs, boneless and skin on
• oil, for deep-frying100ml sake

For the marinade:

• 3tbsp mirin
• 3tbsp vinegar
• 3tbsp lime juice
• 2tbsp sriracha or similar hot chilli sauce
• 2tbsp soy sauce
• 1tbsp sesame oil
• 10 cloves garlic
• 4 shallots or 2 banana shallots
• 15g ginger (peeled weight), thinly sliced
• ½ tsp salt
• ¼ tsp pepper

For the seasoned flour (optional):

• 250g cornflour
• 1 tsp pepper
• 1 tsp salt
• 1 tsp sesame seeds
• ½ tsp dashi powder
• ¼ tsp chilli powder
• ¼ tsp dried ginger

How to make chicken Karaage

Step 1

For the marinade, whizz all the ingredients together in a food processor until no big chunks remain (it doesn’t have to be perfectly smooth).

Step 2

Cut the chicken thighs into pieces no bigger than about 3cm at their thickest point – most thighs will yield 4 pieces, but you should get 5 or 6 out of bigger ones. The main thing to bear in mind is that they need to cook quickly, before the crust begins to burn. Basically, you should err on the side of small.

Step 3

Coat the chicken pieces in the marinade and leave in the fridge for at least an hour and up to 48 hours.

Step 4

For the seasoned flour, simply combine all ingredients until the seasonings are well distributed.

Step 5

Coat the chicken in the flour mix.

Step 6

To cook, heat at least 1l oil in a deep saucepan and heat to no higher than 170ºC. Remove the chicken from the marinade, letting any excess drip off, and dredge in the cornflour or seasoned flour, ensuring that all the nooks and crannies are well coated – this will help maximise crust and minimise burning.

Carefully drop the chicken into the oil in small batches, checking the temperature periodically to ensure it is between 160 and 170º, and fry for 6-8 minutes. If you have a meat thermometer, use it: the chicken is done when it reaches an internal temperature of 65ºC.

Step 7

If you don’t have a thermometer, use a knife to cut into the biggest piece of chicken at its thickest point. If it’s pink, back into the oil it goes.

Step 8

If it’s not pink, it's time to serve your chicken Karaage.

Alternative ways to cook chicken Karaage

How to make chicken Karaage in the oven

If you want to make chicken Karaage without all the oil and deep fat frying, follow these simple steps to cook this wonderful recipe in the oven.

1. Prepare your chicken as normal up until it goes into the deep fat fryer.
2. Preheat your oven to 220°C.
3. Put your chicken pieces onto a baking tray.
4. Put in the oven for 20 minutes.
5. Remove from the oven and immediately serve with a slice of lime or kewpie mayo.

How to make chicken Karaage in the air fryer

Another option is to make this recipe in everyone’s favourite food gadget: the air fryer. Follow these steps:

1. Prepare your chicken as normal up until it goes into the deep fat fryer.
2. Preheat your air fryer to 200 °C.
3. Place your chicken pieces into your air fryer basket and spray a little bit of oil over them.
4. Cook for 10 minutes.
5. Take them out and check them by putting a sharp knife through one and pulling it out to see if the knife is hot. If it is hot, your chicken karaage are ready to eat.
6. If not give them another 5 minutes.
7. Remove from air fryer and serve immediately with a slice of lime or kewpie mayo.

How to store chicken Karaage

Once cooled, store Karaage in the fridge for up to three to four days and freeze for about 4 months. If the fried chicken has been left at room temperature for longer than 2 hours, it will need to be binned according to EatingWell.

Simply just make sure to store your fried chicken is in an airtight container or cover them well with cling film. The more protected they are the better.

How to reheat chicken Karaage

With the help of EatingWell, we have all the solutions for reheating our favourite Japanese recipe.

If you want to reheat your Karaage in the oven, preheat your oven to 200°C and place the pieces on a baking sheet. Bake for around 15-20 minutes, so that they are warm on the inside but crisp on the outside. The exact baking time will depend on the size of your pieces.

If you want to differently do it in an air fryer, preheat your air fryer to 190°C. Place your chicken pieces into your basket and air fry them on each side for 2 minutes. They should be warm on the inside too and crispy on the outside.

If microwave is your preferred option, although it should be noted that it will not bring the crisp back to Karaage, it is still possible. To get the best results, place a paper towel on a microwave safe plate and put the fried chicken on top. Microwave for 30 -second intervals, flipping each side til the chicken has warmed up.

If you reheating your chicken karaage from frozen, the rule is to not let it defrost before cooking. This will cause the chicken to thaw and release moisture and degrade. Instead cook them from frozen by preheating your oven to 190°C. Place the pieces onto a foil-lined baking sheet and bake for 35 minutes until each piece is completely reheated. If you feel some pieces may need longer to get that desired crispy effect, stick them in for a few more minutes.

Related features:

How to make Scotch eggs with Tim Anderson

How to make Katsu Sando with Tim Anderson

How to cook Padron peppers with Joe Howley

If you're wondering how to make Scotch eggs, you're in luck. We asked Tim Anderson, MasterChef winner and restaurant owner of Nanban, for his award-winning recipe. 

In The Scotch Egg Challenge 2018 Tim's Japanese-inspired version won first place thanks to its punchy flavours of spring onion, garlic, and soy. This is one of our favourite Japanese recipes and we are sure will be a family favourite.

These Scotch eggs show the fun and quirky element of Japanese food, which is seen in the izakaya bars and street stalls in Tokoyo. Tim Anderson suggests the key with this recipe is to make sure all the meat covers the egg inside, as otherwise when you deep fat fry them the meat will split and your egg will split open.

If you don't fancy deep fat frying your Scotch eggs, alternatively preheat your oven to 180°C and pop your Scotch eggs on a baking tray with non-stick paper for 20 minutes until golden.

These scotch eggs are delicious and served hot or cold so you can whip them up for lunch and for a picnic feast. This recipe serves four, so just make sure to scale up or down depending on how many you want to feed.

Preparation: For this recipe, we suggest boiling the eggs and leaving them to cool for up 24 hours. By doing this, the eggs will be super gooey inside and the coating of the egg will make the punchy flavours really come through.

Use a deep big pot or a deep fat fryer (if you have one) to deep fry your scotch eggs. It is suggested to use a thermometer, to make sure your oil is at the correct temperature before cooking your scotch eggs as you must make sure you cook the pork all the way through without cooking the egg anymore.

It is also essential that your pork mince is not too lean, as you have to cook the scotch eggs for quite a while so if the mince is leaner, it will dry out. Therefore, we suggest opting for a fattier pork mince in this recipe, so that your pork is more moist and flavoursome.

We also recommend looking in your local Japanese shops near to you for ingredients such as menma bamboo shoots and tonkatsu sauce, as these are harder to find in chain supermarkets.

Watch Tim Anderson make these delicious Japanese Scotch eggs

Ingredients:

For the eggs:

• 4 eggs
• 200ml water
• 1 lapsang souchong tea bag
• 1 star anise
• 100ml soy sauce
• 1tbsp mirin
• 1tbsp rice vinegar

For the pork mixture:

• 400g pork mince
• 2 spring onions, finely sliced
• 4 cloves garlic, minced
• 60g menma bamboo shoots, finely chopped
• ¼ Scotch bonnet chilli, deseeded and finely chopped
• ½ tsp salt
• ¼ tsp white pepper

For the coating:

• 2 eggs
• 1 tbsp oil
• 100g strong white bread flour
• 150g panko
• oil, for deep-frying
• tonkatsu sauce, to serve

How to make Scotch eggs

Step 1

Boil the eggs for six minutes and twenty seconds, then transfer to a bowl of cold water and leave to cool completely. Meanwhile, boil the water with the tea and star anise, then add the soy sauce, mirin, and rice vinegar and leave that to cool as well. Peel the eggs and transfer to the tea mixture. Marinate in the fridge for at least two hours and up to 24 hours.

Step 2

Combine the pork mince, spring onions, garlic, menma, Scotch bonnet, salt, and pepper in a deep bowl and mix until well-combined.

Step 3

Portion this mixture into 100g balls, then flatten each ball into a large disc.

Step 4

Wrap each disc around a tea-marinated egg.

Step 5

Beat the eggs with the oil, then dredge the pork-wrapped eggs in the flour, then the eggs, and then then panko.

Step 6

Ensure they are well coated.

Step 7

Heat the oil to 160ºC and fry for about 8 minutes, until the pork is cooked through but the egg is still soft.

Step 8

Serve with tonkatsu sauce.

Ultimate Scotch eggs guide

How to store Scotch eggs

After cooking your Scotch eggs and if there is any leftover, simply allow for them to cool to room temperature.

Once cooled, cover them and store them in an airtight container for up to 3 days. 

Although Scotch eggs are not the best thing to freeze, it is suggested by Freeze it, that it is possible; "Yes, you can freeze Scotch eggs for up to 3 months. Frozen Scotch eggs will be perfectly safe to eat. But that doesn’t mean you should freeze them as there can be some major textural issues when freezing them."

If you choose to freeze them, make sure you put them in a layer of clingfilm and in an airtight container before storing them. But do note that if you freeze them, you will lose the typical texture of a Scotch egg with its crunchy outside and creamy, runny yolk when reheated.

How to reheat Scotch eggs

The best foolproof way to reheat Scotch eggs is by using the oven. Preheat your oven to 180°C and place your Scotch eggs onto a baking tray.

Heat the Scotch eggs in the oven for around 10-15 minutes, depending on their size. For Tim's ones, we suggest the full 15 minutes, as they are rather big.

To test to check whether your Scotch eggs are hot in the middle, stick a sharp knife into the Scotch egg and carefully feel how hot it is when you pull it out. If the metal is warm, then the Scotch eggs are ready to eat.

Another option is to use an air fryer if you have one. Preheat your air fryer to 180°C and spray your Scotch eggs with a light coating of oil and place them into your basket. Leave a small gap between each Scotch egg and heat them for 4-5 minutes. If not heated fully, then leave them in for a little longer.

We strongly suggest not reheating Scotch eggs in the microwave, as it is generally not safe to reheat whole eggs in the microwave.

How to check the freshness of your eggs

Before making this recipe, we suggest checking that your eggs are fresh and making sure they are suitable to eat.

It is important to know that if your eggs are still fresh, but have past their best before the date they still can be eaten as normal if checked correctly.

The best way to do this is by following the egg float test. Simply, if the egg sinks to the bottom and lays flat on its side - it's still fresh. If the egg sinks to the bottom but stands upright - it's less fresh, but still ok to eat finally if the egg floats to the surface, it is no longer fresh enough to eat and should be binned.

Related features:

How to make Katsu Sando with Tim Anderson

How to make chicken karaage with Tim Anderson

How to make Padron peppers with Joe Howley

If you are a Katsu curry lover, you are going to love these Katsu Sando sandwiches, filled with delicious crunchy breadcrumbed pork cutlets, sweet, shredded cabbage, tonkatsu sauce, and plenty of mayonnaise.

Katsu is short for Katsuretsu in Japanese, which means fried pork or chicken cutlet, like in a popular Katsu curry dish and Sando is the term used for the sandwich. Personally, we think it is the coolest sandwich we have ever seen and is one of our favourite Japanese recipes.

We asked MasterChef winner and owner of Nanban restaurant in Brixton, Tim Anderson for his favourite Katsu Sando recipe along with his top tips which includes why you "should not flatten your pork, as it will cook too quickly if you do, resulting in dry meat."

When following this recipe, keep in mind that it serves four. We think it is perfect for lunch or even as a fancy picnic treat. If you are not a pork fan, we suggest using chicken fillets or if you are vegetarian, try it with Quorn vegetarian fillets.

Preparation: A key thing to bear in mind when making Katsu Sando sandwiches is to allow time, as they are not as quick as your average sandwich as you have to allow for the meat to tenderise for an hour.

Another thing is to make sure you have meat tenderiser powder (not if you are using chicken or Quorn), this makes sure your pork cutlets are super tender and tasty and your sandwiches won't taste as good without it.

Also ingredients such as Kewpie mayo and Tonkatsu sauce you will not be able to get in your normal supermarkets, you will have to order these essential ingredients online or head to your local Japanese supermarket. Trust us, these sandwiches make it worth searching for all the ingredients and are used in many of our favourite Japanese recipes too.

Watch Tim Anderson make the ultimate Katsu Sando sandwiches

Ingredients:

• 4 pork loin cutlets/steaks, about 1-1.5cm thick
• salt
• meat tenderiser powder
• white pepper
• 50g strong white bread flour
• 2 eggs, beaten with 1 tbsp oil
• 120g panko
• oil, for deep-frying
• 8 slices soft yet sturdy white bread (cut the crusts off for an authentic conbini experience)
• 4 tbsp Kewpie mayo
• ½ hispi cabbage, finely shredded
• 100ml tonkatsu sauce

How to make Katsu Sando

Step 1

Sprinkle each cutlet with salt, a tiny bit of tenderiser, and white pepper, and rub the seasoning in.

Step 2

Leave to sit for one hour, then dredge in the flour, then the eggs, and then the panko, ensuring the chops are very well coated.

Step 3

Heat the oil to 180ºC and fry the chops for about 5 minutes, until the pork is just cooked through – it is ok if it’s still a little pink. Drain on paper towel and leave to cool slightly.

Step 4

To construct the sandwich, spread the mayo on one piece of bread, then top with a handful of cabbage. Put a little tonkatsu sauce on top of the cabbage, then put the tonkatsu on top of that and add a little more tonkatsu sauce.

Step 5

Finally, top with the other piece of bread, squish it down, and slice in half. These are nice warm but they’re also perfectly delicious cold, and their texture will be okay after 24 hours in the fridge, provided your bread isn’t too dry and flimsy.

Things to know about Katsu sando

Why can you only use pork loins for Katsu Sando?

Expert Tim Anderson says; "boneless pork loins are a better choice of cut for Katsu Sando sandwiches, as they are a good balance of fat and lean meat."

Pork is tender enough so you can eat the sandwiches easily and loins will not have a chewy texture compared to other cuts and are the perfect size to slot into your bread.

They should be around 1.5cm thick, as you want them to be not too thick so that they are hard to cook, but not too thin that the meat easily dries out when fried.

How to store leftover Katsu Sando

The pork loins used in your Katsu Sando, you can refrigerate for up to three to four days so you can continue to make these delicious sandwiches throughout the rest of your week or weekends, without the hassle of cooking.

If you want to keep your loins even longer, you can freeze them and it is said that they will maintain their best quality for up to 2-3 months.

The key is to make sure you store them in airtight containers or sealed bags in both your fridge or freezer to keep them fresh.

Related features:

How to make scotch eggs with Tim Anderson

How to make chicken karaage with Tim Anderson

How to make chorizo with Joe Howley

Here’s a quick and simple guide on how to cook Padron peppers by chef Joe Howley, and you won’t believe how easy they are to cook at home. 

Padron peppers are small green peppers that are mostly mild in flavour but can occasionally be hot. Better than your typical bell pepper, they are unpredictable making them a fun snack to enjoy with friends – never knowing who might get the spicy one. In Spain, Padron peppers are often served as a little tapas snack before a meal and are usually served very simply.

You can buy Padron peppers in most supermarkets as well as local gourmet retailers. Although these peppers do have a higher price mark compared to other peppers, they will complete your ultimate Spanish platter - making them one of our favourite go-to Spanish recipes.

To make sure we got our hands on the most authentic way to cook Padron peppers we asked the Head Chef of The Salt Yard restaurant in London, Joe Howley, to give us his top tips when it comes to cooking these tasty peppers.

It really doesn't take much to turn Padron peppers into one of the ultimate tapas recipes. First, you begin by rubbing the peppers in oil and salt and then you blister them in a super hot pan to get a gorgeous charred skin on the outside - it's that simple. 

Preparation: To make sure your Padron peppers taste the best they possibly can buy quality rock salt, such as Maldon sea salt, as you want to be able to taste the flavours and won't achieve this using table salt.

We also suggest using a shallow pan and some tongs when following this recipe, so that you can easily flip your Padrons over when cooking them.

Watch Joe Howley cook his signature Padron peppers dish

Ingredients:

• 1kg Padron peppers
• 25g Maldon sea salt
• 75ml Extra Virgin Olive Oil

How to cook Padron peppers

Step 1

Preheat your chargrill, BBQ or frying pan until smoking hot. Coat the Padrons in the olive oil and place onto the heat.

Step 2

Cook until charred and blistered.

Step 3

Season with the salt and serve immediately.

FAQs about Padron peppers

What do Padron peppers taste like?

Padron peppers are much smaller than regular peppers but are packed with flavour. Many say they have a piquant, sweet and nutty flavour that is addictive and are very appetizing alongside a sweet beer at the start of a traditional Spanish meal.

If cooked correctly at a high heat and monitored, the Padron peppers should have a soft texture. Covered in Maldon salt, they really are delicious.

They also really compliment richer tapas dishes, such as chorizo in red wine, patatas bravas and Spanish-style prawns.

Can I eat Padron peppers raw?

You can eat Padron peppers raw, however it is not recommended. Spaniards suggest Padron peppers real taste comes out when they are cooked and if reheated they will lose their flavour compared to when they are first cooked.

The flavour of Padron peppers comes through when they are eaten straight from the pan, they really are a true Spanish gem. You can keep cooked Padron peppers but for the freshest flavour, they are best kept raw and then cooked and eaten straight away. 

Are Padron peppers healthy?

According to Cooked Best , Padron peppers are very good for you; "All peppers have plenty of B vitamins, and the Padron pepper is no different. Eating these delicious peppers regularly can help you keep your heart healthy." 

Alongside B vitamins, Padron peppers have vitamin C, A, and capsaicinoids that can help fight off inflammation, help blood circulation and prevent high blood pressure.

They are also an excellent source of fibre and incorporating them into your diet can really help your digestive system and issues. For such an easy and tasty dish to make that will be enjoyed by everyone, they reap endless health benefits.

Related features:

How to cook chorizo with Joe Howley

How to make Spanish omelette with Joe Howley

How to make Katsu Sando with Tim Anderson

Learn how to make Spanish omelette with Joe Howley, the head chef of The Salt Yard restaurant in London.

Spanish omelette is a classic omelette but with a Catalonian twist and is a wholesome and tasty meal that all the family can enjoy. It is one of the most popular omelette recipes and is a great way to use up leftover veg too. 

The key, Joe Howley says, is to get your potatoes nice and crispy before adding them to the egg mixture. He explains this works well because it helps dry out the potatoes a little bit, allowing them to soak up more of the lovely egg mixture, giving it the perfect texture. The only other ingredient, besides the egg and potatoes, is an onion – slowly fried for a deliciously sweet flavour. 

Although this recipe uses oil, as it is the lighter option and the Spanish traditionally use oil, you can use butter too. By using butter, your Spanish omelette will have a richer texture and more decadent flavour.

It is delicious served hot or cold – so you can whip it up for dinner or even a packed lunch. Joe’s recipe serves four, so just make sure to scale up or down depending on how many people you want to feed.

Preparation: Before cooking, it is essential that you make sure you have the right frying pan. Omelettes have to be cooked to perfection, especially a thick Spanish omelette, as all the eggs in the mixture must be cooked thoroughly. 

Use a 6-12 inch frying pan, either aluminum, enameled cast iron, or stainless steel with a non-stick finish. It also should have a long handle and a flat bottom, so that you can easily remove your omelette. 

We'd also recommend using fresh free-range eggs, as this will help to make your Spanish omelette super fluffy and light. Use the egg float test method to choose your freshest eggs. By far one of the best Spanish recipes.

Watch Joe Howley cook a classic Spanish omelette

Ingredients:

• 500g potatoes
• 10g Maldon sea salt
• 150ml cooking oil
• 10 eggs
• 1 large onion
• Black pepper to taste

How to cook Spanish omelette

Step 1

Peel and thinly slice the potatoes and onions.

Step 2

Start cooking the onions in a pan with some oil. Cook on a moderate heat with salt.

Step 3

Deep fry the potatoes until crisp and drain.

Step 4

Once cool, crush the potato chips with your hands and add the eggs.

Cool the onions once they are dark brown in colour. Once cool add to the egg mix. Check the seasoning.

Step 5

Warm up the tortilla pan, and add the mix into the pan cook gently. Once golden brown, flip onto the other side. Continue to cook gently until almost cooked through. The idea is to have a slightly runny centre.

Step 6

Rub with oil before serving.

FAQs about cooking a Spanish omelette

How to cook an omelette in the air fryer

Cooking an omelette in an air fryer is easy - and a great option when you've got other things to be cracking on with. Simply follow Joe's Spanish omelette step-by-step recipe above and then simply follow our air fryer instructions below to cook omelette to perfection in an air fryer.

Omelettes are already rich in protein and omega-3 fatty acids, but cooking them in an air fryer just cuts down the fat count too as you won't need to use any butter or oil, only a light cooking spray to ensure the omelette doesn't stick when cooking.

1. Grease a 7" round cake pan with cooking spray.
2. Heat your air fryer to 180°C.
3. Pour your omelette mix into your cake pan.
4. Pop into air fryer and cook for 6-10 minutes.
5. If you find there is still too much runny egg at the bottom, pop it back into the air fryer for a couple of minutes.
6. Remove from the air fryer carefully and garnish it with a drizzle of oil.

How to cook an omelette in the oven

This may be deemed as an unusual way to make an omelette, but this is the perfect solution for all those who love to set and forget.

We suggest using a large round oven dish when making an omelette in the oven. Choose a non-stick and drizzle the pan with oil or spread with a thin layer of butter before adding the egg mixture.

Simply follow Joe's Spanish omelette recipe step-by-step above and then instead of adding the mixture to the frying pan to cook, add it to an ovenproof dish:

1. Set your oven to 180C.
2. Grease your baking dish with cooking spray, oil or butter.
3. Pour your mixture in and cook for 25-30 minutes. Until golden on top.

Can you keep leftover cooked omelette?

Surprisingly you can keep leftover cooked omelette, you can even freeze it if needed.    Best kept for up to 2 days in the fridge, omelette needs to be reheated thoroughly before serving again. 

The best ways to reheat omelettes are by microwaving them for up to 3 seconds or putting them in the oven for 5 minutes at 180°C. Perfect for a mid-week lunch.

When it comes to freezing, use an air-tight container or sealed bag which is freezer safe. Let the Spanish omelette cool completely before popping leftovers in the fridge or freezer.

Related features:

How to cook Padron peppers with Joe Howley

How to cook chorizo with Joe Howley

How to make Katsu Sando with Tim Anderson

From prep to griddling, from telling when chorizo is done to storing raw chorizo, we've got it covered. Cooking chorizo is easy with our expert guide including tips from chef Joe Howley.

Chorizo is a type of cured sausage made with coarsely chopped pork, pork fat, and spiced pimento – a smoky Spanish red spice made from paprika that gives chorizo its unique taste. Chorizo is often flavoured with garlic and herbs such as oregano or thyme, too.

Chorizo is popular in Spanish cuisine as well as Mexican dishes , and in Portugal– where it's called 'chouriço' – but it's most associated with Spain, where there are hundreds of regional varieties. 'Ristra', for example, is a highly spiced soft chorizo, while 'sarta' is cured and known for its deep red colour. However, its versatility means you don't need to limit it to dishes from these countries. It goes just as well with pasta, for example, or in a burger.

Mexican chorizo is usually made with fresh pork (but can also be made from other meats such as beef and chicken) and usually needs cooking before eating. While similar to Spanish chorizo, it contains spices native to Latin America.

Choose between soft 'cooking' chorizo – this is only slightly cured and needs to be cooked before you eat it – and dry-cured chorizo, which has been cured for longer so it's firmer, less fatty, and ready to eat. Cooking chorizo comes in pieces or sausages, while cured chorizo comes in whole sausages that you slice or pre-packaged slices.

Our guide includes expert tips and advice from Joe Howley - former head chef at Salt Yard, which specialises in Spanish tapas and small plates. 

Preparation: Before cooking chorizo you may prefer to remove the thin casing (the 'skin'). To remove the skin, use a sharp knife to make a small incision on the outer edge of each slice, and pull. The skin should come away easily.

For softer chorizo, this is not essential as it will cook down. If you're eating cured chorizo, which is the firmer version and the type you would find on a charcuterie board, it can be a lot tougher. While some people find it unpleasant, it is edible and won't hurt you to eat it.

How to cook chorizo on a griddle

Watch our video below and follow our step-by-step guide on how to griddle chorizo. We've also got the method for your reference below to make it even easier.

This recipe uses large slices of chorizo for griddling; if you're using smaller slices or chunks, adjust your cooking time so you don't overdo or burn the chorizo.

Here, chef Joe Howley shows us how he serves this delicious tapas ingredient. There are many different ways to cook chorizo – it's usually pan-fried but can also be baked and braised – but we love this simple presentation which allows the spiced pork sausage to be the star of the show.

Joe has chosen to serve chorizo with fresh, sweet peas, citrus yogurt, and grilled baby gem lettuce for a light and summery dish that everyone will love.

The best thing about this method for how to cook chorizo is that it’s super quick, taking just fifteen minutes to pull together. This makes it perfect for a quick starter or lunch.

Once you’ve learned how to cook chorizo in this way you can have fun playing with different presentation options – we also love chorizo with spiced chickpeas or even served by itself or with some Manchego cheese and olives as a tasty snack. The quantities below serve six people, so just make sure to scale up or down depending on your party size.

Watch Joe Howley step-by-step guide on cooking chorizo

Ingredients:

• 1kg cooking chorizo
• 500g fresh peas
• 2 packets baby gem lettuce
• 100ml olive oil
• 500ml full-fat yogurt
• 1 lemon
• 1 orange
• 1 lime
• 15g pea shoots
• Salt and pepper to taste

How to cook chorizo

Step 1

Remove the outer skins from the chorizo, and split lengthways, keep chilled until needed. Then remove the peas from their shells and blanch in boiling water, refresh in iced water.

Step 2

Zest the lemon, lime, and orange into the yogurt. Add a squeeze of lemon juice. Season with salt and pepper.

Step 3

Cut the lettuce into six wedges and wash. Dress with olive oil and season.

Step 4

Grill the chorizo for two minutes on each side. Grill the baby gem for one minute on each side.

Step 5

Heat the peas in a pan with a little oil and salt and pepper. Add the chorizo, lettuce, and yogurt to the plate and top with the peas.

FAQs on cooking chorizo

How do you cook chorizo in the oven?

Like most sausages, you can bake chorizo in the oven. How long you bake it depends on whether they're whole sausages, chunks, or smaller pieces, so refer to the recipe though,  as a general rule, expect a cooking time of around 10-20 minutes on a medium-hot heat (around 220C/200C Fan/Gas 7). Because of its high-fat content, you don't have to add oil when cooking chorizo in the oven.

If you're using your oven's grill to cook chorizo sausages, use medium-high heat, too. You can also braise chorizo (cook in liquid).

Cured chorizo is ready to eat so doesn't need cooking, though you can heat it up if you wish by pan-frying slices on medium heat, and on each side, until browned and crunchy. Cooked cured chorizo is delicious if you mix it into salads or sprinkle it on pasta. It's a speedy way to incorporate extra flavour and texture.

How do you cook chorizo in red wine?

Braising cooking chorizo in red wine is a really tasty way to cook it. It infuses the meat with a red wine richness and mellows the intense flavours of chorizo. Recipes usually call for chunks or slices of cooking chorizo, though you can use small sausages, too.

Chorizo is quick-cooking meat so if you're braising it in red wine expect it to take around 15-20 minutes on medium heat. You can braise it in the oven or on the hob.

How to cook a chorizo ring

A chorizo ring – a sausage tied at the top with string – is actually more of a horseshoe shape. Chorizo rings tend to be on the large side and because of their strong flavour it's unlikely you will want to use a whole ring at once.

More often than not a chorizo ring is dried and ready to eat, while cooking chorizo comes in pieces, sausages, or a string of sausages. You can cook a string of cooking chorizo sausages at once.

How do you know when chorizo is done cooking?

Cooking chorizo releases wonderful-smelling red oil while cooking. It starts soft but when it browns and becomes more solid to the touch (yet also easier to crumble because it's drier), it's ready to eat.

It will also change colour from a brighter red to a duller brownish-red. If it still feels squidgy and a little sticky to the touch it needs a bit more cooking time.

How to store chorizo

Chorizo is an ideal addition to your fridge. Unopened whole sausages last up to two weeks, or up to a week if opened (always check the packaging though, as some products may last for a shorter or longer time). Chorizo is raw, so wrap it well in clingfilm or seal it in its original packaging or a container so it doesn't contaminate other food in the fridge.

While it's less common in Spain to freeze chorizo, you can freeze cooking chorizo for up to 12 months. This is a good way to keep it soft, as it won't start to dry out like it would in the fridge.

You don't have to keep cured chorizo in the fridge – a cool, dry place will suffice. Wrapped in its original packaging, it can last up to 3 months out of the fridge and up to 6 months in the fridge. Although it's possible cured meats don't always freeze well. If you choose to freeze it, wrap it loosely in paper towels to absorb any moisture and seal it in a plastic bag.

You can eat cooked chorizo cold; for example, in a salad the next day. You can also reheat cooked chorizo, but like any meat, it should be piping hot before serving.

Related features:

How to cook Padron peppers with Joe Howley

How to make Spanish omelette with Joe Howley

How to make Katsu Sando with Tim Anderson

Everything you need to know about preparing and cooking runner beans, including our best runner bean recipes.

Runner beans have a short season. In the UK runner beans are in season from July until September. And, as any keen gardener will know, they taste even better when they are homegrown.

When buying runner beans select young small pods that are still firm. The old ones can be stringy and tough and not very nice to eat. Fresh beans will still have a snap when broken. They keep well in the fridge for 3-4 days.

*How to prepare runner beans
*How to cook runner beans
*How to cook runner beans: boil
*How to cook runner beans: steam
*How to cook runner beans: stir-fry
*How to cook runner beans: blanching 
*How to store runner beans
*How to freeze runner beans
*Our best runner bean recipes

How to prepare runner beans

It is important to prepare runner beans properly to avoid them being stringy and gritty when cooked.

Firstly you'll need to wash the beans and then top and tail them. To top and tail cut off a couple of millimeters from each end of the bean. Then use a vegetable peeler or knife to carefully strip off the stringy edges.

Cut the beans into either oblique shapes by chopping diagonally, or cut lengthways three or four times, to create long strips. To make this task easier you can use a bean slicer tool.

If you have lots of beans to prepare it can be faster to hold the blade of a small knife between your thumb and top of your forefinger. Pinch the top of the bean against the knife and twist your hand to snap the pointy top of the bean. This way the top will stay attached to any stringy bits and you can peel them off.

How to cook runner beans

There a few different ways of preparing runner beans: boiled, steamed, or stir-fried. The best way is to simply boil them and then stir through a little butter. This creates a great accompaniment to any meal. 

How to cook runner beans: boil

1. Bring a small pan of salted water to a boil. 
2. Add the prepared beans and cook until tender, this should take about 5-8 mins. Drain.
3. Stir through half a tablespoon of salted butter to serve. 

How to cook runner beans: steam

1. Fill a pan with about 2inches of water. Bring to the boil. 
2. Place the prepared beans into the steamer basket and place them into the pan with a lid on and the heat on low-medium.
3. Cook for 15-20 mins until knife tender.

How to cook runner beans: stir-fry

1. Heat a wok or large frying pan to high heat.
2. Add one tablespoon of oil and any aromatics that you like, e.g. spring onions, ginger, garlic. 
3. Add the beans to the pan with a pinch of salt and fry for 3-5 mins until knife tender.

How to cook runner beans: blanching

Blanching is great if you want to prep veg ahead of time and then reheat it before serving or if you want to add it into a salad. The process keeps a bit of crunch to the beans and retains the bright green colour. 

1. Bring a pan of salted water to a boil. 
2. Add the prepared beans to the water and cook for 4-6 mins, they should still be a vibrant green colour.
3. Drain the beans and add to a pan of iced water. Drain again when ready to serve.
4. Beans can be reheated in hot water again before serving, or stir-fried. 

How to store runner beans

It is important to store runner beans well so that they stay fresh for as long as possible. 

Uncooked runner beans will keep in the vegetable draw for 3-5 days. If they go a bit softer you can crisp them up in cold water. 

Blanched runner beans will stay fresh in an airtight container in the fridge for up to 4 days. 

You can also remove the beans from inside the pods and then leave them to dry out in a warm and dry place. These beans can then be stored in an airtight container for a year and then left to soak before cooking, as you would with other dried beans. 

How to freeze runner beans

Runner beans are seasonal and often tricky to get hold of out of season. So storing beans in the freezer is a great way to ensure that you have a supply all year round. 

We recommend washing and cutting the runner beans, then blanching for 3 mins in boiling water, then add them to ice water to cool rapidly. Freeze the cooled beans in a freezer bag. The frozen beans will keep well for about three months.

You can cook the prepared beans from frozen. Just add to boiling water, bring back to the boil, and cook until tender, which should take about 5 mins in total.

For more advice read our guide on the best way to freeze foods, including vegetables, meats, cakes, and other items.

Our best runner bean recipes

If you're unsure how to serve runner beans, we've got plenty of inspiration for you. We've rounded up some of our best runner bean recipes; tossed in salads, paired with lamb chops, or buttered with fish...

Greens with miso dressing

This is a delicious Asian inspired side dish. The dressing uses miso paste to boost the flavours of the greens. When out of season we recommend using frozen runner beans and

peas.

Or swap the runner beans for green beans.

Get the recipe: Greens with miso dressing recipe

Simple and delicious sausage bake

A sausage bake is always a hit. This is a popular recipe on the Good to Know website. It has over 200 reviews. The ingredients are relativity cheap, plus you bung it all in one dish, so you save on the washing up too!

Get the recipe: Sausage bake recipe

Quick and easy five veg stir-fry

Good to Know Food Writer Jessica Ransom favours this method of cooking runner beans; she loves to stir-fry them as they keep their nice crunchy texture. Jessica suggests “using them instead of Tenderstem broccoli and season with chilli, garlic and soy”.

Try this simple five veg stir-fry recipe, it’s bursting with green veggie goodness.

Get the recipe: Five veg stir-fry

Slimming World mixed summer bean salad

We love this hearty salad that can be served warm or cool. Perfect as an easy but impressive side dish. The dressing contains roasted cumin seeds and mild green chilli for a warming kick.

Get the recipe: Slimming World mixed summer bean salad recipe

Pork belly and tapenade

This dish really is a tasty treat. It’s a little time consuming to make, but worth the effort as the result is absolutely delicious. The runner beans are a lovely fresh flavour addition to cut through the fattiness of the pork.

Get the recipe: Belly pork with green bean tapenade recipe

Buttery pan-fried plaice

Plaice is a delicious delicate fish, often overlooked. It’s best, as it is here, doused in oodles of glorious butter sauce. It’s simple and quick to cook.

Get the recipe: Buttery plaice recipe

Runner bean and Tenderstem broccoli salad

Runner beans really lend themselves to being in salads. They have a lovely crunch and brilliant vibrant colour.

Get the recipe: Runner bean and tenderstem broccoli salad

Fresh summer vegetable noodles

An easy-peasy noodle dish that makes the most of the best seasonal summer ingredients.

Get the recipe: Summer vegetable spaghetti recipe

Slimming World’s garlic and thyme chicken with vegetable penne

Another yummy speedy pasta courtesy of Slimming World. This is a great option if you are working on reducing your calorie intake. It’s low fat and ready in 20 mins.

Get the recipe: Slimming World’s garlic and thyme chicken with vegetable penne recipe

Balsamic lamb chops with minted beans

All the classic flavours make for the ultimate Sunday roast dinner recipe.

Mint is sublime with peas and beans, as it amplifies their gorgeous beany flavour and adds a lovely freshness to this dish.

Get the recipe: Balsamic lamb chops with minted beans recipe

Find out everything you need to know about cooking lamb shanks. From prep to braising, our ultimate guide will make sure you cook this popular meat perfectly every time.

Lamb shank is a cut of meat on the bone, which has been taken from the top of the lamb's leg. The ‘fore shank’ is from the front legs, while the back legs are referred to as ‘hind shanks’.

Traditionally a lamb shank was known as a very cheap cut of meat, however with a spike in popularity over the past few years, lamb shanks have recently increased in price. A pack of two small lamb shanks can be priced anywhere between £5-£10 a pack from the supermarket.

It might not seem much but when compared to lamb chops, which cost an average of £3-£6 per pack of four, it's a big difference in price. With this in mind, lamb shanks are often served as part of more indulgent meals whether catering for a dinner party or special occasion.

Lamb is usually enjoyed during the spring and summer months and is only considered as such for the first year of the animal's life, anything past this and it would be classed as hogget, and then mutton from 3 years onward.

Lamb shank is a tender cut of meat that pairs well with root veg, a variety of potatoes, and a glass of red wine. Cooking lamb shank is much easier than you may think and to help you avoid any mistakes, we’ve put together some expert advice.

*Where to buy lamb shanks
*How to prepare lamb shanks
*How to cook lamb shanks
*How to cook braised lamb shanks
*What temperature should lamb shanks be cooked to? 
*How to cook lamb shanks in a slow cooker
*How do you know when lamb shanks are cooked?
*Why is my lamb shank tough?
*Our best lamb shank recipes

How to cook lamb shanks

Preparation:  The shank will mostly be prepped by your butcher, but there are a couple of things to do before cooking. In order to get juicy, tender meat, make sure to trim the ‘silverskin’ from the lamb shanks - this is the white, silvery skin on the outside of the meat. If your shank is particularly fatty, be sure to remove any excess fat too.

Using a sharp paring knife, cut the tendons away from the top of the bone, continue to do this all the way around the shank. As the meat cooks, it will shrink away from the bone nicely and make for a neater presentation. 

Cooking: When it comes to cooking, the key is to take your time. Lamb shanks are a very tough cut and need to be cooked slowly for a period of time. The fats and sinews in this cut need to render down, making for beautifully tender meat that’s full of flavour.

You can cook it low and slow for up to 8 hours which is great for slow cookers. Or you can cook it higher for around 2 hours in the oven.

Senior Development Chef, Eddie recommends braising slowly, this involves cooking the meat in liquid (often stock or wine, or a mixture of both), at a low temperature in the oven, or on the hob. This gentle slow cooking process is a combination of roasting and steaming and transforms cuts of meat that are too tough to roast, into mouth-watering dishes.

As lamb shanks are naturally on the bone, there will be an amazing added depth of flavour. The bone also helps minimise shrinkage of the meat when roasting, so that the joint holds its shape better. Plus, you can use them to make a delicious stock after your meal.

When it comes to adding flavours to lamb, a traditional mint, redcurrant, red wine, tomato base is always great with lamb. Lamb is also used regularly in Indian and North African dishes too, so pairings such as ras el hanout, dried fruits, a variety of nuts, and even rose will complement this meat.

How to cook braised lamb shanks

Ingredients

• vegetable oil, for frying
• 4 lamb shanks
• 90g plain flour
• Large glass red wine
• 1 onion, sliced
• 1 large carrot
• 3 fresh sprigs of rosemary
• 2 fresh sprigs of thyme
• 2 bay leaves
• 300ml chicken or vegetable stock

Method

1. Allow the meat to come to room temperature and pat dry with kitchen paper.
2. Heat a large ovenproof pan on high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over.
3. Add wine, stock, vegetables, and herbs. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. 
4. Cover with a lid and transfer into the preheated oven or continue to simmer gently on the hob at a consistent temperature. The oven method is gentler and the meat should not stick to the pot.
5. Check from time to time and top up with liquid if needed. See below for times and oven temperatures. This recipe serves four people.

What temperature should lamb shanks be cooked to?

The temperature you cook lamb shanks will vary on the method you choose to cook them.

• Classic braised lamb shanks cook at 180ºC-200ºC/Gas 4-6 for 1 ½ to 2 hours
• Slow-braised lamb shanks cook at 140ºC-160ºC/Gas 1-3 for 4-6 hours

How to cook lamb shanks in a slow cooker

Cooking lamb shanks in a slow cooker is a similar process to braising, the meat will however be much more tender and moist and will fall off the bone but will, of course, take longer to cook overall. 

1. Allow the meat to come to room temperature and pat dry with kitchen paper.
2. Heat a large ovenproof pan on high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over. Transfer to the bowl of a slow cooker.
3. Deglaze the pan with the red wine and add to the slow cooker, along with the stock, vegetables, and herbs. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. 
4. Turn the slow cooker on high and leave to cook for 8 hours. Check halfway through and top up with liquid if needed.

How do you know when lamb shanks are cooked?

We recommend checking the casserole after 1 hour and at regular intervals thereafter. Insert a meat fork into the thickest part of the joint – it should slide in and out easily and the meat shouldn't be tough.

You can also use a meat thermometer to test the internal temperature of the lamb shank to make sure it's cooked fully:

• 53-57C for medium-rare
• 58-62C for medium
• 63-67C for medium-well

Why is my lamb shank tough?

If you are experiencing issues with the texture of your lamb shanks and finding the meat tough, this could be the result of a couple of things.

Firstly, you may not have let the lamb shanks cook for long enough. The shank is tough meat as it's a muscle that is put to work, so it will only be tender if you show it a little patience.

It could also be that you haven’t prepared it well enough. Leaving the silverskin and not trimming the tendons can also result in tough meat. 

Our best lamb shank recipes

Lamb shank is luxurious meat that can be served in a variety of different ways. It's all about choosing a quality cut of meat, taking your time when cooking, and pairing it well with some of our inspirational recipes.

Pot-roasted harissa and vegetable lamb shanks

With ground cumin and harissa paste to add a spicy kick to the meat, this lamb dish is full of flavor and makes a great alternative to your usual lamb casserole.

Get the recipe: Pot-roasted harissa and vegetable lamb shanks

Tunisian braised lamb shanks

Spicy Tunisian harissa paste adds a fiery flavour to these lamb shanks.

Get the recipe: Tunisian braised lamb shanks

Minted lamb shanks with barley

Brown the lamb to give this dish a really great flavour – it’s easy to make and you can freeze it too.

Get the recipe: Minted lamb shanks with barley

Sophie Conran’s lamb shanks with caramelised onion

This sweet and mildly spiced lamb shank recipe from designer Sophie Conran is a real winner.

Get the recipe: Sophie Conran’s lamb shanks with caramelised onion

Where to buy lamb shanks

We would always recommend choosing British lamb, and organic wherever possible. Buy from your local butcher and that way they can clear up any queries you may have about the meat. They can also tell you more about the location and welfare of the animal so you know you're getting a good quality cut of meat for a good price.

Eddie McDonald, Senior Development Chef at Donald Russell shared some of his expert advice with us: 'The best quality lamb should be matured to ensure that the meat will be tender, flavoursome, and succulent. Donald Russell lamb is matured for a minimum of 10 days, depending on the season. The butchers use their skill and experience to ensure that the lamb has been matured for just the right amount of time.

They can tell when the lamb is ready as it will have a slightly darker colour than unmatured lamb and it will have a good, even marbling with small flecks of fat throughout the muscle. This is critical to the flavour of the meat, as the fat melts during cooking making it juicy and tasty.'

As more of us are buying BBQs for the first time online, keen to make use of our outdoor space this summer, more of us are realising that we don’t actually know how to light a BBQ safely.

Although many BBQs come with set-up instructions, they mainly just cover how to put the equipment together – rather than how to actually make it work. And with those burgers, steaks and other BBQ foods sat in the fridge ready to go, it can be frustrating not knowing how to get it going.

How to light a BBQ

These are the instructions on how to light a charcoal barbecue, one of the most common ones out there.

1. Remove the lid and cooking gate, sweeping out any leftover debris from the barbecue.

2. Layer the charcoal at the bottom of the barbecue and scrunch up some old paper on top, before adding another lay of coal into a pyramid shape.

3. Be careful with this step! Carefully pour a generous amount of lighter fluid into the coal, letting it soak for several minutes before then lighting the charcoal.

4. In about 10 to 15 minutes the charcoal should turn white (that means it’s really hot!), so replace the cooking gate and you’re ready to start grilling.

How to light a gas BBQ

If you’re looking for a safer option, gas barbecues don’t require any lighting materials apart from the gas fuel. They’re also much easier to light on the whole, compared to charcoal barbecues.

1. Open the lid and the gas cyclinder valve, making sure that you’ve got the controller on high and then wait for a couple of seconds to make sure that enough gas is in the ignition chamber.

2. Press down firmly on the ignite button. The burner should spring to life.

How to light an electric BBQ

Lighting an electric barbecue is the simplest task of them all and easily the safest – as you don’t need any fuel whatsoever or any lighter fluids.

1. Plug the barbecue into the power socket.

2. Turn the controller up to “high” and then just let it warm up for around 25 to 30 minutes with the lid one.

It’s as simple as that!

Corn on the cob is really easy to prepare and cook. We've put together a guide on the best ways to cook it and flavour it to make it even tastier.

Learn how to cook corn on the cob with our simple methods. Corn on the cob is the freshest way to eat sweetcorn. It's a much more hands-on way of enjoying sweetcorn as opposed to eating tinned sweetcorn or frozen. Corn on the cob is sweet, tasty, and perfect simply paired with butter.

In America, corn on the cob is in season from May to September. In the UK, it is usually harvested from September to November. If you’re looking for a vegetable that’s in season now, have a look at our seasonal food calendar for more information. 

The great thing about corn on the cob is that it’s incredibly versatile. It can be served at a BBQ, a party, or as a side to a weekday dinner. The easiest way to eat it is with your hands (or with corn on the cob skewers) so it is usually a little messy. Don’t let that put you off though - below is our guide on how best to cook corn on the cob...

*How to prepare corn on the cob
*How to cook corn on the cob: boil
*How to cook corn on the cob: in the oven
*How to cook corn on the cob: BBQ
*Top tips for cooking corn on the cob
*How to store leftover corn on the cob *How to flavour corn on the cob

How to prepare corn on the cob

When you buy corn on the cob it can sometimes come in its outer leaves (also known as the husk). If this is the case, peel these away by hand until you unearth the raw cob of corn (known as an ear of corn) inside. Once you’ve done this, give it a little wash with some cold water.

If you’ve bought the corn on the cob from the supermarket, it is likely to have the outer leaves removed. You can just remove all the packaging - recycle it where possible - and then rinse before cooking.

Whole corn on the cob is usually a good size for an adult. However, if it’s part of a larger meal or you’re serving to children, you might want to cut each cob into smaller pieces. To do this, place the cob lengthways on a chopping board and cut them into pieces with a sharp knife. Each cob should be able to be cut into two or three pieces.

How to cook corn on the cob: boil

Corn on the cob is a versatile vegetable so there are lots of different ways you can cook it. The easiest and quickest is to simply boil it. 

Ingredients

• 4 corn on the cob
• 2tbsp butter
• Salt and pepper

How to cook corn on the cob: Step 1

Bring a large pot of water to the boil and add a good pinch of salt. You will need enough water to cover all of the corn. Food Director, Elisa Roche says it’s important to salt the water well to add as much flavour as possible during cooking. 

How to cook corn on the cob: Step 2

Carefully place the corn into the boiling water. It’s safest to do this with tongs. You can cover the pan with the lid at this point to help the water come back to the boil more quickly. If you do this, keep an eye on the pan so it doesn’t boil over.

How to cook corn on the cob: Step 3

Cook the corn for around 5 mins. You don’t want to overcook them or they can become a little chewy. They should become a slightly brighter yellow when cooked. Once they’re done, drain them well, place on a serving plate and cover with the butter whilst still hot so it melts and covers them well. Season and serve.

How to cook corn on the cob: in the oven

Roasting corn on the cob can be a really good way of cooking the corn with other ingredients which can add flavour to it. It’s also a really easy way to cook it. The method below is for four corn on the cobs:

1. Heat the oven to 200C/Gas 6. Cut out four squares of foil. These need to be large enough to wrap each corn in individually. Place each corn on the cob on a square.
2. Brush each corn cob with melted butter or oil and sprinkle over 1/4tsp chilli flakes and season well with salt and pepper. You could also try using a crushed garlic clove, herbs such as oregano, or grated parmesan. Lime juice, miso paste, and honey also work well. 
3. Wrap up the corn in the foil sheets and roast in the oven for 30mins until the corn is tender. Carefully unwrap the foil and serve. These make a great side dish.

How to cook corn on the cob: BBQ

Corn on the cob is certainly one of those foods you didn’t know you could cook on the BBQ. But you’ll be really pleased with the flavour of the corn when cooked on the BBQ. It’s also a really simple way to cook corn and a great side dish to quickly put together for a BBQ. 

For 4 corn on the cob

1. Mix together 75g soft or melted butter with flavourings of your choice. We like to use 2tsp chilli flakes or smoked paprika. They are also lovely without flavourings but keep the butter to help to cook them.
2. Wrap each corn on the cob in a double layer of foil and cook on the BBQ for 20-30 mins, turning a few times, until just cooked. Unwrap the foil carefully and finish the corn directly on the BBQ for 5mins, turning twice to char all over. 
3. Remove from the BBQ and brush with the flavoured butter. Serve immediately.

Top tips for cooking corn on the cob

Here are some of our top tips for cooking corn on the cob:

• Remove all of the husks of the corn and pull off any stringy bits
• If you want smaller serving pieces cut them before cooking as it will be much easier to do
• Don’t be afraid of using strong flavours with it - it will hold up well to powerful ingredients
• If you’re serving corn on the cob plain then make sure you add lots of salt to the water before boiling it. A good-sized teaspoon should do for four corn on the cobs.
• Make sure the butter is soft, or even melted before you apply it so that you can cover each corn on the cob evenly and easily. You can brush to melted butter on to make it easier.
• Try using corn on the cob skewers to make them easier to handle.

How to store leftover corn on the cob

When cooking corn on the cob, it’s best if you cook the amount that you need. However, you can keep it after cooking and reheat it (or eat it cold). If the corn on the cob is uncooked and you have some remaining then leave it, covered, in the fridge until you’re ready to cook it. Check the use-by date if there is one and, if not, it will most likely keep for three days or longer after purchase.

If you’ve cooked the corn on the cob and you have some leftover then allow it to cool, cover it or place in a sandwich bag or container and then place it in the fridge for up to three days. You can eat it cold but you might want to give it 30mins to bring it to room temperature so it’s not too cold on the teeth. 

Where you must be careful when keeping leftover cooked corn on the cob is if you have cooked it in an ingredient or coated it in something that cannot be kept as a leftover or has a short shelf life. For example, if you have cooked it with seafood or meat then you will need to be extra careful. You can eat leftover meat and seafood, too, but it may not last as long as the corn and must be refrigerated quicker than a vegetable such as corn. 

How to flavour corn on the cob

The great thing about corn is that it’s delicious as it is but also holds up well to strong flavours. The one ingredient that goes extremely well with corn is butter. Melted and generously applied. You can also flavour the butter with chilli, salt and pepper, herbs or crushed garlic. Sweet chilli sauce is also a great pairing like in our sweet chilli corn recipe.

If you’re serving vegans then you can use a little oil or even juices such as lime and lemon to give it a bit of a kick. Maple syrup will add a little sweetness like in our sticky maple corn recipe.

Mexican corn salad is a delicious way to serve corn on the cob as it has a zingy dressing and also looks really tasty served up at the table on a beautiful platter. It can be made on the BBQ as well as in a frying pan which makes it a really versatile recipe.

Wondering how to cook a turkey for a Christmas dinner or Thanksgiving meal? Our step-by-step guide will help you achieve the perfect roast turkey every time.

Whether you’ve cooked a turkey before or this is your first time, the most important thing when it comes to cooking a turkey is to buy the best turkey that you can afford. These days, that doesn't necessarily mean paying the highest price. Some of the most affordable turkeys from well-known supermarket brands also happen to be of fantastic quality too.

Slower growing breeds such as bronze turkeys will have a more developed flavour and firmer texture - so keep an eye out for these, however, be aware they may come at a higher price.

"Other than choosing the right, quality bird, you also need to make sure you prepare the turkey and cook it in the best possible way," says food writer, Samuel Goldsmith. 

That also means ensuring you rest the turkey for long enough and know how to carve a turkey. The main thing though is ensuring you cook it for long enough.

"You'll want to ensure moist meat and that the turkey is cooked the whole way through," advises Samuel. "There is nothing worse than uncooked turkey when it comes to serving on the big day."

How to cook a turkey

These days, if you've purchased your turkey from the supermarket, it will most likely be prepared for you. However, that's not always the case and many people like to support local farms or producers, so here are our top tips for preparing a turkey before cooking.

If you're looking for flavour inspiration we'd recommend Gordon Ramsay's lemon, parsley and garlic turkey recipe - it's one of our most popular turkey recipes.

For smaller families, you may want to follow our steps on how to cook a turkey crown.

To cook a turkey you will need:

• 5-6kg turkey, thawed if frozen and any giblets removed
• 1/2 lemon
• ½ onion, cut in half
• A few sprigs of fresh sage, parsley, and rosemary plus extra to garnish
• 75g butter, softened

For the herb stuffing:

• 1 onion, chopped
• 50g butter
• 100g fresh white breadcrumbs
• 3tbsp chopped fresh mixed herbs such as rosemary (leaves only), parsley, and sage
• Finely grated zest 1/2 lemon
• 1 egg

How to cook a turkey: Step 1

Preheat the oven to 190C/375F/Fan 170C/Gas Mark 5. Make the stuffing by frying the onion in the butter for 5 mins to soften. Remove from the heat and stir in the breadcrumbs, herbs, lemon zest, and egg. Mix well and season with salt and freshly ground pepper.

Place the turkey in a roasting tin or dish. If the legs are tied together remove the string and open them out. Place the lemon, onion, and herbs into the body cavity but don’t pack them too tightly.

"To ensure the turkey cooks evenly, remove any strings or bands that tie the legs together. This allows the heat to flow much more freely into the turkey cavity," says Samuel .

"This is also why the cavity of the turkey should never be packed with stuffing, there is a danger that the temperature reached inside the bird won’t be hot enough to kill off any bacteria."

How to cook a turkey: Step 2

Lift the flap of skin covering the neck cavity and spoon the stuffing under the skin. Smooth the skin back over the stuffing and tuck underneath the turkey. 

Any remaining stuffing can be spooned into a dish, dotted with a little butter, and baked for 30 mins. Alternatively, you can roll them into balls and bake them.

How to cook a turkey: Step 3

Break the softened butter into pieces and dot over the turkey. Season with plenty of salt and freshly ground pepper.

How to cook a turkey: Step 4

Loosely cover the turkey with a large sheet of foil and scrunch it around the sides of the tin to seal. This will help to keep the steam inside the foil as it cooks, keeping the turkey moist. 

Calculate the cooking time allowing 20 mins per kg plus an extra 70 mins (a 5-6kg bird will take approx 3-31/2hrs. Baste the turkey every hour with the cooking juices and remove the foil for the final 30 mins of cooking time.

"To test if the turkey is cooked the juices should run clear, not pink when a skewer is inserted into the thickest part of the thigh," says Samuel. 

"You can also use a meat thermometer to check it's cooked properly. Remove from the oven, recover with the foil and leave to stand for 30 mins to 1 hour before carving. Garnish with fresh herbs to serve."

Make sure you read our guide on how to dispose of cooking oil to make sure you dispose of any leftover juices or oil from the turkey in the correct way.

Watch how to cook a turkey

How long does it take to cook a turkey?

The amount of time your turkey will need to cook for will depend on its size. You can manually calculate turkey cooking times by size and weight of your turkey. It's important to cook it for long enough that it's safe - and nice - to eat but not so long that it's dry and hard to eat.

As a general rule, in an oven set at 180C/Gas 4, a turkey will need to be cooked for approximately 20 mins per kg plus an extra 1hr 10 mins. For example, a 4kg turkey will require 2 hrs 30mins.

If you're worried about how much does it cost to cook Christmas dinner, there are ways to cut costs such a choosing a smaller turkey or using a microwave to cook some of the accompaniments. 

We would then suggest resting for up to 45mins before carving. Resting the meat is important for all the juices to be reabsorbed into the meat to make the turkey even more succulent.

How can I keep the turkey moist?

It’s important not to overcook the meat and to keep to the cooking times. Once the turkey is cooked leave it to rest for at least 30-45 minutes. The turkey will stay hot and the meat will relax and tenderise and be easier to carve. See our guide on how to carve a turkey for more tips and advice on carving your bird.

Resting the turkey also frees up the oven for you to cook the roast potatoes, stuffing, and sausages.

What is dry-brining?

Brined turkey is a popular method to try and make the meat of the bird as moist as possible. 

Wet brining is the most popular technique, which involves submerging your turkey in salted water (you can also add lots of herbs, spices and other flavourings like Nigella Lawson does). However, this often requires a big bucket and is arguably not the most hygienic way as you cannot usually fit a turkey in a bucket in the fridge.

Dry brining is much easier and also requires much less storage space in the fridge. 

To dry brine your turkey, you need to rub it all over with salt and then place it in a container (or a large bag suitable for food). This will, to begin with, draw the moisture from the turkey. The salty liquid that is then formed, will be reabsorbed by the turkey. This will also help the turkey skin to crisp up during roasting.

"If you do decide to dry brine, make the most of it and also rub the turkey with herbs and spices and include them in the container too. Festive flavours such as cloves, cinnamon, and allspice all make great additions. As do lemon or clementine zest," adds Samuel.

How to prepare a turkey

How to defrost a turkey

If buying a frozen turkey, allow enough time for it to defrost fully in a cool place. There are usually defrosting instructions on the packet. If there are none, the NHS recommends thawing your turkey in the fridge and that the fridge is set at 4C. It will take roughly 10 to 12 hours per kg so if your turkey weighs 4kg, it would take 40-48 hours for example.

"Because a turkey is high in protein, it is important to defrost it safely in the fridge and not at room temperature," says Samuel. 

"According to food hygiene regulations, you can leave high protein foods out for up to 90 mins at room temperature. Therefore, you may want to do this just before cooking to ensure it is completely defrosted and that the turkey reaches room temperature before cooking," 

If time is running out and the bird is not fully defrosted you can immerse it in a clean bucket of cold (not warm) water.

What to do with giblets

Giblets are a general term for offal found in a bird. For a turkey, this is usually the liver and gizzard and they are usually put back in the cavity of the turkey before selling. Quite often the giblets are removed and discarded but you can use them to make your gravy even more flavourful.

In days gone by, the giblets have also been used in the stuffing and to make pasta sauces. There is even a French recipe for giblets à la Bourguignonne.

The most common use for these now is to include the giblets in the roasting tin with the turkey so that when you use the juices for the turkey gravy, they add an even meatier flavour.

How to remove the wishbone

The wishbone is a forked bone that is found between the neck and breast of a bird. It is commonly associated with the tradition of cracking the wishbone - two people split a wishbone together whilst making a wish; the winner gets good fortune and their wish may even come true. This technique started with the Ancient Romans and is still continuing today.

Samuel says: "You certainly don't need to remove the wishbone before cooking the turkey but culinary schools across the globe have been teaching the technique for generations. It also frees up more space for stuffing, if placing it under the skin."

To remove it, cut either side of the wishbone with a sharp knife and remove the bone from the flesh all around the wishbone. Once you have separated all the flesh from the bone it should pull away easily.

How to store a turkey

Most turkeys that are packaged will include storage instructions and we would recommend that you always follow these.

How to store raw turkey in the freezer

Before a turkey is cooked, it must either be kept in the fridge or the freezer. If you buy the turkey frozen then it is best to keep it in the freezer until you need to defrost it. If you buy it chilled, but there are still several weeks until Christmas, then the turkey should be frozen. 

How to freeze food like your turkey? You will need to ensure you wrap it up in freezable food wrap or place it in a container suitable for freezing. This is important to stop the meat from getting freezer burn, which will dry the meat out and damage it.

How to store raw turkey in the fridge

If you purchase the turkey a few days before Christmas or you need to defrost it, then you will need to place it in the fridge. The fridge should be set on or around 4C. Again, you should keep the turkey wrapped up to stop it from drying out. 

Remember, you should only defrost meat once so once you have taken it out of the freezer and brought it to fridge temperature it should not be re-frozen.

How to store cooked turkey in the fridge

Once the turkey has been cooked and you've finished carving and eating it, it will again need to be placed in the fridge or freezer. 

Cooked meat must not be left out at room temperature as this can cause harmful bacteria to grow. Cool the meat within 90 mins then pop it back in the fridge or freezer.

How to store cooked turkey in the freezer

If you freeze it, it's sensible to freeze it in batches so that you can just remove what you need as and when you cook with it. Once defrosted, they should be eaten with 24 hours. If refrigerated it should be used within a few days. In the freezer, wrapped properly, it should last for up to 3 months.

If you're looking for inspiration, we have some great ideas on what to cook with leftover turkey including turkey pie, risotto, and more.

Related features:

• Easy leftover turkey recipes
• Eight ways to pimp up your turkey
• How to cook a ham

Video of the week:

Asparagus is a versatile vegetable that's also incredibly easy and quick to cook. Follow our simple guide on how to cook asparagus perfectly every time.

From steaming to roasting, from blanching to cooking on a griddle pan, we've rounded up the best ways to cook asparagus including a selection of our best asparagus recipes to inspire too. Green asparagus is versatile and can be cooked in a variety of ways. It doesn't take very long to cook and the cooking time will vary depending on the thickness of the spears. 

Fresh green asparagus is best in spring, which is when it's in season. However, can be found in supermarkets year-round. White asparagus is less commonly eaten in the UK but is popular in France and Germany. White asparagus has a more stringy texture than its green counterpart. Therefore, it is important to remove the woody ends and also peel them before cooking them. 

If you are planning on roasting or griddling white asparagus it's a good idea to par-boil it first as it takes longer to cook than green asparagus. As white asparagus is less common, the cooking methods below are best suited to green asparagus. However, they will also work with white asparagus that has been par-boiled.

How to cook asparagus

Preparing asparagus for cooking is easy. Just follow the simple steps below for perfectly cooked asparagus each time.

To prepare green asparagus start by washing the spears. Next snap the woody ends off. To do this bend the end of the asparagus spear and it will naturally snap at the perfect point. Your asparagus is now ready to cook.

The snapped-off ends are edible and have a good flavour, but have an unpleasant stringy texture. They can be used to flavour stock or make soup instead of eating as they are.

How to roast asparagus

You may not have thought of roasting asparagus before but it's Senior Food Writer Jessica Ransom's favourite way to cook as it imparts a great flavour to the asparagus. She explains "I love roasted asparagus, especially when it chars a little as it adds even more flavour."

Roasting asparagus takes longer than other cooking methods, but it couldn't be easier. You can also add other flavours to your roasted asparagus. Food writer, Samuel Goldsmith likes to take his roasted asparagus a step further by sprinkling it with a novel ingredient. 

Samuel says "I like to roast it and then cover it in bacon dust - finely chopped bacon." Or if he has vegetarian friends around he opts for roasting it with more veggie-friendly "garlic cloves and lemon halves" to bring out the lovely fresh flavour.

1. Simply toss the asparagus in oil, salt, and pepper and put it on a baking tray.
2. Cook in an oven pre-heated for 200C for 15 -20 mins. Jessica suggests adding asparagus "to your regular roasted veg tray 20mins before the cooking has finished so it still keeps some bite".

How to griddle asparagus

Griddled asparagus is one of our favourite ways to cook it as it retains the crunch and is delicious both hot and cold. You can either use a griddle pan on the hob or for a lovely smokey flavour take your asparagus outside to the BBQ.

1. If using a griddle pan, heat it on the hob to the highest temperature.
2. Once the pan has come up to temperature brush it with a small amount of oil. This will stop the asparagus from sticking.
3. Place the asparagus on the pan. A pair of tongs can be helpful here to avoid burning your fingers!
4. Reduce the temperature to medium-high. Allow the asparagus spears to blacken a little where the ridges touch them. Then use the tongs to rotate them so they cook evenly. It will take about 5 mins in total.
5. Next, transfer the asparagus to a serving plate. Sprinkle over sea salt flakes before serving.

How to blanche asparagus

Blanching asparagus is the easiest and quickest way to cook it.

1. Add the prepared asparagus to a pan of salted boiling water. Cook for 2-5 mins, depending on the thickness, until tender.
2. Drain and if serving hot transfer to a serving plate. A little butter wouldn't go amiss here. Alternatively, if you would like to serve the asparagus cold plunge the hot asparagus spears into a bowl of ice water. Doing this will cool the asparagus rapidly meaning it will retain its vibrant green colour.

How to steam asparagus

Like many other vegetables, you can use the microwave to cook asparagus by steaming it.

1. Prepare 200g of asparagus and wash it.
2. Place the wet asparagus into a shallow microwave-proof bowl. Cover with clingfilm.
3. Heat on high for 2 mins (thick asparagus may require longer). Carefully peel off the clingfilm and the asparagus will be cooked to perfection.

How do I know when asparagus is cooked?

Asparagus doesn't take long to cook at all, it can even be eaten raw. Perfectly cooked asparagus is tender but still retains a crunch. Check the texture by inserting a knife into the asparagus. It should be soft enough to pierce the vegetable skin without effort with a slight 'crunch' or 'pop' feel.

If your asparagus is super soft you may have overcooked it so remove it from the heat immediately. Overcooked asparagus is ok to eat but we wouldn't recommend it as it won't taste anywhere near as nice. It will also contain fewer nutrients than raw or perfectly cooked asparagus so always keep an eye on your spears when cooking.

What is the most nutritious way to cook asparagus?

To retain the most nutrients in vegetables avoid overcooking them. Asparagus is nutritious as it is high in vitamins and minerals. It is also a very good source of fiber. Most vitamins break down as they are heated so to keep them intact cook the asparagus until just tender, or even not at all. Shavings of fine young asparagus are lovely in a salad.

Our best asparagus recipes

Asparagus truly is a versatile vegetable that can be paired with plenty of different meats and veg to make a mouth-watering breakfast, lunch, or dinner.

1. Slimming World’s asparagus carbonara recipe

This tasty pasta dish is ready in under 30 mins. It cuts down on calories by swapping oodles of cheese for fat-free natural fromage frais. It's the perfect way to serve asparagus.

Get the recipe: Slimming World’s asparagus carbonara recipe

Smoked ham and asparagus tart

This delicious ham and asparagus tart are ideal for light lunches and picnics as it can be served hot or cold. It's a great way for using up any asparagus you have left in the fridge or glut you've picked from your garden.

Get the recipe: Smoked ham and asparagus tart

3. British asparagus and pea risotto

Asparagus is often the star of creamy risotto. If you haven't made risotto before it's actually very simple to make. However, it does require contrast attention. We always pick a good podcast to listen to before embarking on cooking risotto!

Get the recipe: British asparagus and pea risotto

4. Griddled asparagus, sweet potato, and poached egg

Egg and asparagus make for a dream combination. We can't resist dipping the spears into a gorgeous oozy egg yolk.

Get the recipe: Griddled asparagus, sweet potato, and poached egg

5. New potato and asparagus salad

This fresh dish makes the most of two of the spring seasons' best harvests: asparagus and new potatoes.

Get the recipe: New potato and asparagus salad

6. Ham-wrapped asparagus with dip

For a special treat, we love to serve these dippy asparagus spears wrapped in Parma ham with a pre-dinner aperitif

Get the recipe: Ham-wrapped asparagus with dip

7. Salmon and asparagus with tarragon hollandaise recipe

Another fantastic pairing for asparagus is salmon. This splendid dish looks really impressive.

Get the recipe: Salmon and asparagus with tarragon hollandaise

Video of the week

Find out everything you need to know about how to cook rice including how to prep, how much rice to cook per person, and how to store leftovers.

Cooking rice may seem simple, but it can sometimes be a tricky thing to get right and can often lead to wet rice, a burnt pan, and ruined dinner. In our handy guide, we cover everything you need to know about cooking rice to perfection. 

From preparation to portion sizes. We've even included a section on how to store leftover rice safely as well as leftover rice recipes. Not forgetting how to add flavor to your rice too.

"To ensure light, fluffy results every time, we'd recommend using good quality rice, if you can," says Food writer, Samual Goldsmith. "Cheaper options could leave you with disappointing, soggy, and lacking in flavour - however carefully you cook it. There are many different varieties of rice you can opt for. The most common being American long grain, a good all-rounder that holds its shape well."

How to cook rice

The general rule is that you use twice as much water as rice (2:1). So, for example, if you have 100g of rice you use 200g/ml of water. "Nigella Lawson also agrees with this rule for white rice; her top tip is to use a mug or cup rather than weighing it out. If you decide to use a cup we would suggest ½ cup per person," adds Samuel Goldsmith.

Brown rice or other rice that is higher in fiber may require more water as not only do they need to be cooked for longer but they will also absorb more water. We recommend 125ml water to 100g rice or, if using cups, 1 and 1/4 cups to 1 cup rice. If you’re steaming rice then you can easily top up the pan with water. Keep an eye out so that the water doesn’t run out.

"Many chefs insist that rice must be rinsed thoroughly before cooking. You can pop the rice into a sieve or colander and rinse until the water runs clear," says Food Writer, Samuel Goldsmith. "If you would rather not waste too much water, try soaking the rice in water for 10-15mins and then rinse once or twice."

You will need:

• 200-300g (or 200-300ml if using a measuring jug) good quality American long grain or basmati rice
• 400-600ml of water
• pinch of salt

How to cook rice: Step 1

Measure twice the amount of water to rice i.e. 400-600ml water for 200-300ml rice. It’s important to start your rice in cold water – this will mean longer cooking times but you will get the best result. This is because the grains of rice will cook more evenly.

How to cook rice: Step 2

Place in a saucepan, season with a little salt, and bring to the boil.

How to cook rice: Step 3

Cover with a tightly fitting lid, reduce the heat to a very gentle simmer and cook for 10-15 mins until the water has been absorbed and the rice is tender, American long grain rice will take a little longer to cook than basmati.

Remove from the heat and leave to stand for 5 mins before fluffing up with a fork and serving.

How to steam rice

If you'd like to steam it then you can use a rice steamer or small-holed colander on the hob. Steamed rice tends to be more fluffy than boiled rice as it isn't fully cooked in water.

1. Place your uncooked rice in a small-holed colander.
2. Cover with foil and place over a saucepan of boiling water (ensuring the rice isn't submerged).
3. Steam for 20 minutes checking the rice until fluffy. Fluff with a fork before serving.

How to microwave rice

You can cook your rice in the microwave and it's pretty simple. Use the ratio of 2:1 (e.g. 200ml water to 1oog rice).

For 200g white rice:

1. Place both water and rice in a microwaveable dish cover with cling film and, using a knife, pop some holes in the film.
2. Cook on high for 4 and 1/2mins, reduce the heat to medium and cook for 4 mins longer.
3. Test the rice and if it needs longer cook for 1min extra at a time.

You can try using this method for other types of rice but you'll need to adjust the cooking times. It's pretty simple but just keep an eye on the rice so it doesn't burn.

If you prefer your rice cooked in the microwave then try investing in a microwave rice cooker. These are easily available from some great brands.

How much rice per person?

We recommend allowing 50-75g of uncooked rice per serving. This equates to 50-75ml per person if using a measuring jug which is often quicker than weighing it.

When following a recipe, however, stick with the amount of rice it says in the ingredients list otherwise if you go with the portion sizes above it may alter the recipe and the end result may be disappointing.

"Often recipes go off the average of 50-75g of rice per person. For example, a recipe that says to use 200g of rice, serving four, works out at 50g per person," says Samuel.

How to cook different types of rice

There is a variety of different rice to choose from. Most are cooked the same way, however, some may vary in length, temperature, and method of cooking. 

For example, Basmati is a more expensive aromatic delicate rice and is the classic accompaniment to curries and for making pilaf (rice flavoured with spices). Both these types of rice can be cooked in the same way.  Brown rice contains more fiber, vitamins, and minerals than white because the bran and germ have not been removed. This type of rice takes a lot longer to cook and has a chewier texture. It keeps you feeling fuller for longer so is the healthier choice - especially if you’re on a diet.

Black, red Carmargue, and wild rice are less common and more expensive, specialty rice. They have a nuttier flavour than white rice and take 20-40mins to cook. These types of rice are firm and have a chewy texture and vibrant colour, making them ideal for salads. Risotto (Arborio) rice is a short plump grain, which when cooked softens on the outside to give a creamy texture to risottos but still remains slightly firm in the center.

How long does it take to cook brown rice?

Brown rice takes longer to cook than your usual white rice because you have to cook through the bran. Because it includes the bran it does mean that the rice includes more fiber. This is a great addition to your diet as it has some great health benefits such as lowering cholesterol. Brown rice can take up to 40 mins to cook but you can usually have it ready in 25-30 mins.

How long does it take to cook Basmati rice?

Basmati rice will usually take the same amount of time as normal white rice. The grains are slightly thinner and the rice responds well to steaming and also for use when making dishes like pilau rice. This involves a little frying too. Basmati rice, if using our method above, usually takes 15-20 mins.

Samuel says "the key thing to remember is that all types of rice will cook differently so check packet instructions and keep that in mind when planning your meal."

How long does it take to cook Jasmine rice?

Jasmine rice originates from Thailand and is commonly used in Asian cooking. It’s a long-grain rice that has a subtle floral aroma. It should be soft and sticky when cooked properly. Traditionally is it recommended to use 1-1.5 cups of water to 1 cup of Jasmine rice.

"Despite this being long-grain rice, the grains are shorter and thicker than basmati rice. Jasmine rice takes only 15 minutes to cook or when all the water has been absorbed. Stand the rice for 10 minutes and then fluff with a fork," adds Food writer, Samuel Goldsmith.

How to store leftover rice

Evenly spread any leftover cooked rice onto a baking tray so it cools to room temperature quickly. Once cool, place into airtight containers and refrigerate immediately.

Leftover rice once cooled can be stored in an airtight container in the fridge for up to two days. You’ll need to make sure the rice is piping hot when reheating again.

You can freeze cooked rice too. All you have to do is make sure it is thoroughly cooled, and quickly, and then stored in an airtight freezable container. Make sure you label the container with when the rice was cooked.

You can freeze for up to three months. Defrost in the fridge and make sure the rice is piping hot all the way through before serving again.

How can I add flavour to rice?

"Try adding flavour to the rice by popping some flavourings into the water such as lemon zest, fresh herbs, cardamom pods, or even a green tea bag," says Samuel.

"You could add a pinch of turmeric to the rice not only to change the flavour, but the colour too. Beetroot is also a great, natural way to change the colour of rice - perfect for kids."

Video of the week

From oven baking to en papillote, here are the best ways to cook sea bass including how to prepare and our top tips too.

Sea bass is a white fish with a firm texture and a sweet and subtle flavour. It has been a common feature on restaurant menus for the past decade but is very simple to cook at home. Sea bass works particularly well with sweet flavours like roasted vegetables or with an acidic element like vinegar or lemon juice. However, a good rule of thumb is to let the bass be the star of the plate and to serve it simply with a good sauce and a side of lentils or boiled potatoes.

Due to its popularity sea bass is very easy to source. It is available in almost all supermarkets, even the smaller ones, and can also be found at your local fishmonger. When buying lookout for clear eyes, shiny and intact skin, and bright red gills.

How to pan-fry sea bass How to bake sea bass Cooking sea bass: en papillote How to cook a whole sea bass How to prepare sea bass Storing leftover sea bass  Our best sea bass recipes

How to cook sea bass fillet

How to pan-fry sea bass

The best way to make the most out of the flavour and texture of this delicate fish is by pan-frying it.

1. Use a kitchen towel to dry the excess moisture off the fillet. Season both sides generously with salt. Bring a nonstick pan up to high heat, add a thin layer of neutral oil, like sunflower oil, to the pan and let it heat up for a minute.
2. Add the fillet, skin side down, to the pan, and use a spatula to press down on it lightly, to push the fillet into the hot fat.
3. Leave it to cook for 3-4 minutes until the skin is golden and very crispy, then carefully flip it over and cook the other side for a further 30 seconds - 1 minute.
4. Remove it from the pan and place it on a kitchen towel to absorb excess oil and keep that crispy skin.

How to bake sea bass

Cooking sea bass in the oven is a great fuss-free method. Coat the sea bass in a marinade of your choice. Great marinades for sea bass are tamarind and brown sugar, olive oil, lemon, and thyme or soy sauce, honey, and ginger.

1. Marinade the sea bass a couple of hours before you want to cook it, or you could do it the day before.
2. Preheat the oven to 200C, Gas 6. Line a baking tray with parchment paper and lay the sea bass fillets on top.
3. Place in the oven for 6-8 mins. Serve with rice or potatoes.

How to cook sea bass en papillote

Cooking fish in paper - or en papillote as it is known is a traditional method of cooking fish. You create a little parcel out of baking parchment which you then place the fish in and roast in the oven.

It is a brilliant method because it keeps the fish very tender, due to all the steam that is generated, and you can add flavourings as well as other ingredients - to create a whole meal. For example add diced sweet potato, tender stem broccoli, and the sea bass to baking parchment along with some curry paste and coconut milk.

1. Preheat your oven to 200C, Gas 4. Cut out 30cm squares of parchment paper, as many squares as pieces of sea bass you wish to cook.
2. Place a fillet of sea bass in the middle of each square of parchment along with a drizzle of oil and any other flavourings that you want to add.
3. Bring together the edges of the paper and scrunch together to seal it. Place the parcels onto a baking tray and roast in the oven for 10-15 minutes.
4. Carefully remove from the paper to serve.

How to cook a whole sea bass

Cooking a whole sea bass may seem a little ambitious but it is actually relatively simple and it will look very impressive. See our notes above on the preparation of a whole sea bass before you start cooking.

We have a wonderful recipe for Mediterranean whole sea bass below that you could try but here is our more general step-by-step guide for how to cook a whole bass.

1. Preheat the oven to 180C, Gas 4.
2. Make sure that the bass is scaled and gutted. Cut three scores into each side of the bass, place it in a roasting tray and rub over a little olive oil, along with salt. Stuff the cavity with herbs and citrus.
3. Place the tray in the oven and cook for 20 - 30 minutes, basting once with the pan juices.

How to prepare sea bass

You can either buy a whole sea bass or sea bass fillets. If you want to cook a whole sea bass ask your fishmonger to clean it out. This means getting rid of the innards as they give a bitter taste to the fish and removing them leaves space in the cavity to add aromatics like herbs or lemon slices.

Fillets of sea bass come with the scales and bones removed so there is very little that needs to be done to them, though you could remove the skin if you prefer.

As always with meat and fish make sure that you generously season it with salt before cooking it. You could also add a marinade to it if you wish to add even more flavour to it. Make a few scores in the skin of the bass if frying it or roasting it whole, to keep the skin from tearing unevenly.

You do not need to wash sea bass prior to cooking it. As we discussed above; when you buy a whole sea bass you should ask your fishmonger to clean it out for you, however, this is referring to removing the innards of the fish rather than cleaning it in the traditional sense.

When you cook sea bass the heat kills off any harmful bacteria, so you do not need to clean it before hand. However, if you are not a big fan of sea bass, or fish in general, you can soak it in milk prior to cooking it. The milk proteins bind with the compound in the flesh that makes it taste and smell "fishy" and it results in a sweeter and milder tasting piece of sea bass.

Our best sea bass recipes

Mediterranean sea bass

This fresh summer bass recipe is packed with green pesto and cooked on a bed of vine tomatoes, olives and fennel.

Get the recipe: Mediterranean sea bass

Crispy Asian sea bass

Sea bass is a wonderful carrier of flavour, and this Asian-style bass adds depth to the fish. The root ginger, groundnut oil and sesame oil work wonders.

Get the recipe: Crispy Asian sea bass

Grilled sea bass with Greek dressing

Cook these sea bass fillets on the BBQ. Served with a fresh Greek salad, this sea bass recipe is ideal in the summer months.

Get the recipe: Grilled sea bass with Greek dressing

Roasted sea bass on fennel

Quick and easy to cook, with a wonderful mix of fresh flavours. If you can’t get hold of sea bass, you could use red mullet or red snapper instead

Get the recipe: Roasted sea bass on fennel

Spanish-style sea bass

Pair beautiful flakey fish with spicy chorizo, fennel and garlic for a real Spanish feast.

Get the recipe: Spanish-style sea bass

How to store leftover sea bass

If you have not cooked all of the sea bass in the pack, wrap it up in an airtight container and keep it in the fridge and then ensure that you cook it all before the use by date.

Alternatively you can wrap up the raw sea bass and keep it in the freezer for up to three months. If you have cooked the sea bass it can be kept in the fridge in an airtight container for 2-3 days. You could then flake it into a salad or stir it into a risotto to use it up.

Although it is possible to safely freeze cooked sea bass we would not recommend that you do so. The texture of the fish is so delicate that the process of cooking, freezing, defrosting, and then reheating results in a fillet of sea bass with very little flavour, an unattractive appearance, and a tough texture.

Can you eat sea bass skin?

Yes, you can safely eat sea bass skin. Keeping the skin on when cooking can actually protect the flesh from getting torn or flaking apart.

The skin will be most pleasant to eat if it is nice and crispy, it is best to pan-fry it in oil to get this desired crispy texture.

Discover how to cook jackfruit, a delicious and healthy fruit that has grown in popularity over recent years as plant-based diets become popular.

As many of us are making a conscious effort to lower our intake of meat and opt for vegetarians or foods for vegans instead, ingredients like jackfruit are stepping in as a great alternative. When cooked, jackfruit curiously has a likening to pulled pork. If you haven’t had the opportunity to see jackfruit in the flesh, they’re quite extraordinary. The fruit is huge, with hundreds of spikes all over the skin.

Our guide covers everything you need to know about cooking this unusual fruit at home including how to prepare it, how to cook it in the oven, and the health benefits of eating jackfruit too...

How to cook jackfruit

When it comes to cooking this curious ingredient, it’s actually super easy, and extremely versatile. It cooks fairly quickly - so great for a super speedy supper, but you can also cook it low and slow in a variety of dishes. 

If you’re cooking with fresh jackfruit, see above on how to prepare it. If you’re using tinned jackfruit, simply drain and rinse under cold water before using it.

How to pan-fry jackfruit

Pan-frying is a fast and efficient way to cook jackfruit.

1. Simply fry sliced onions in a pan with a little oil, add minced garlic, 1 chopped red pepper, and cook for 5-7 mins.
2. Add 1 tin of drained jackfruit, along with a splash of water and a couple of tbsp of bbq sauce.
3. Cook over medium heat, breaking up the jackfruit with a spoon, for 10 mins, or until the jackfruit is tender.

A great filling for jackfruit tacos, serve with slices of avocado and corn tortillas.

How to bake or roast jackfruit

1. Preheat the oven to 200C/Gas 6.
2. Shred the jackfruit with two forks and place it on a lined baking tray.
3. Drizzle with oil and season with salt, pepper, and any herbs and spices you like - you can also incorporate other vegetables or pulses, such as chickpeas here.
4. Roast in the oven for 30-40 mins, forking halfway through.

Serve in pita bread, buns, on top of baked potatoes, or with a side of fries. 

How to slow cook jackfruit

Adapt your favourite slow cooker recipe, by substituting the meat or main vegetable for jackfruit. 

Add all of the ingredients to the bowl of a slow cooker, cook on high for 2-3 hrs before shredding the jackfruit and mixing again. Serve with rice, bread, or seasonal vegetables.

How to prepare jackfruit

If you do manage to get your hands on a fresh jackfruit, firstly, be aware that it contains natural latex, so if you have a latex allergy, make sure you wear gloves when handling.

How you prepare jackfruit will depend on what you are planning to do with it, and whether you buy a young (yellow) or an older (green)  fruit. 

A ripe jackfruit will have yellowish, spiky skin and can be eaten just like any tropical fruit; as breakfast, a snack, or in desserts.

Depending on the size of the jackfruit, you may buy this already portioned into wedges, if not, here’s what you need to do:

1. The inside of jackfruit is quite sticky, so it’s recommended to oil a sharp cooks knife to make the process easier - some recommend oiling the outside of the fruit too. 
2. Carefully, but firmly cut the fruit in half lengthwise, and then quarter. 
3. Remove the tough core to make it easier, this will reveal the bright yellow fruit pods - which are what you’re going to eat. Pluck the pods out, removing the fibrous skin on the outside, and the seed on the inside, and wash under cold water. 
4. The seeds are also edible and many people boil these and add to curries or stews, or roast them as a snack.

Young jackfruit is much tougher, with pale flesh and a less-developed flavour, this is why it’s mainly used for cooking, as it carries strong flavours extremely well. It’s the young, green jackfruit with the fibrous consistency that imitates meat. It’s most commonly found in the UK already prepared in tins from brands like Biona, Cooks and Co, and Natures Charm, which makes it perfect for a quick meal fix.

If you do get hold of young jackfruit, they’re just as easy to prepare than ripe ones, but a lot stickier with resin that can stain.

1. As with ripe jackfruit, oil your knife, this time a sharp pairing or serrated knife. You can also lightly oil the hand that will be touching the fruit, or wear gloves. 
2. This time, instead of cutting it in half, treat it more like pineapple and cut away the skin.
3. Slice into smaller wedges, lengthwise, and remove the woody center. Slice the wedges into cubes and rinse under water.

Our favourite jackfruit recipes

If you’re looking for jackfruit recipes we’ve been busy developing a couple of real staple meal ideas that use this tropical ingredient as their main focus.

Jackfruit pulled pork tacos

Jackfruit pulled pork is a great vegan twist on this classic American recipe. The fruit has a fab fibrous texture that holds the sauce really well. We’ve gone for using tinned jackfruit in this recipe, to make it really easy.

Get the recipe: Jackfruit pulled pork tacos

Pulled jackfruit hoisin pancakes

Anything you can do with shredded meat you can pretty much do with jackfruit. This Chinese classic is delicious when made with jackfruit, and ready in no time at all.

Get the recipe: Hoisin pancakes

Where does jackfruit come from?

Despite it being relatively new to us, jackfruit was cultivated in India around 6000 years ago. This fruity favourite is the national fruit of Bangladesh and Sri Lanka. It’s also grown in Southeast Asian countries like Vietnam, Malaysia, and Thailand. It likes warm climates, so can also be grown in some southern parts of America too.

A jack tree grows as tall as 80 feet and mature trees can bear as many as 500 jackfruits in a single year. Jackfruit is the largest fruit grown on trees, with some reaching a whopping 1 meter in length and can weigh a staggering 50kg. When ripe, the fleshy pods inside are bright yellow and sweet. They have a unique mild flavour; almost a hybrid of several tropical fruits like banana, pineapple, and mango combined. 

In the UK, it’s uncommon to see fresh jackfruit, perhaps in Asian supermarkets or on specialist market stalls in bigger cities, but certainly not in your local Sainsbury's or Tesco. That being said, young, or unripened jackfruit is now widely available in tins, and you will most likely spot them on supermarket shelves up and down the country. 

What are the health benefits of eating jackfruit?

Although jackfruit isn’t the best protein substitute for vegan alternatives to meat, it does come loaded with a whole host of other benefits. It’s rich in Vitamin C and Magnesium, which is thought to possibly reduce the risk of many health problems like high blood pressure and heart disease.

One cup of this lovely stuff contains just 155 calories when raw, so is also useful if you’re trying to stick to a low-calorie plan. The same quantity also contains 2.4g protein, 2.6g fiber, and 39.6g carbohydrates.

There are lots of things you can make with jackfruit. You can make chips out of the flesh by roasting it, cook it up into jam, and even process it into flour.

Hot cross buns are probably our favourite treat for Easter. Nothing beats the taste of oozing butter, delicately melting into the crisp toasted surface of a hot cross bun, dotted with hot gooey raisins. 

We know it's tempting to just buy a packet of supermarket hot cross buns, but hot cross buns are one of those recipes that are improved beyond comparison when you make your own. They're lighter, fresher, and tastier. Plus you will fill your kitchen with the most tempting baking aromas imaginable.

Spiced buns like these were traditionally handed out on Good Friday as an important Easter food, but these days we tend not to be so restrictive. We'll happily eat them throughout the Easter period. In fact at one point, during the reign of Elizabeth I, it was illegal to sell hot cross buns except on Good Friday, at burials, and at Christmas. Anyone caught contravening the ban had to give all their products to the poor. As a result, baking your own hot cross buns became lucky. It is supposed to win you friends and ensure all the bread you bake over the next year is perfect.

Our step-by-step hot cross buns recipe makes baking your own buns at home really simple, and we're pretty sure it can win you friends too. They're not difficult to do. Just make sure you leave enough time for the dough to rise between kneading sessions - about 1½ hours of proving time in total. The recipe makes a dozen buns - enough to see a family of four through the whole long weekend.

How to make hot cross buns

Once you've mastered the basic recipe, you can start getting creative. Swap the dried fruit for blueberries, dried cherries or cranberries, chocolate chips or chunks of salted caramel. Traditionally we make the crosses on the top of the bun with a simple paste of flour and water - as here - but you can use melted white chocolate or marzipan if you prefer.

To make hot cross buns you will need:

• 750g strong white bread flour
• 1 tsp salt
• 90g butter, cubed
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• 60g light muscovado sugar
• 150g mixed dried fruit
• 90g dried apricots, chopped
• 7g sachet easy-bake dried yeast
• 300ml warm milk
• 2 medium eggs

For the crosses:

• 90g plain white flour
• 2 tbsp golden caster sugar, to glaze

How to make hot cross buns: Step 1

Sift the white flour and salt into a large mixing bowl. Rub in the butter, until the mixture resembles breadcrumbs. Stir in the spices, sugar, dried fruit and yeast. Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.

How to make hot cross buns: Step 2

Turn it out onto a floured surface and knead for about 10 mins, until smooth and elastic. Place in an oiled bowl, and cover with cling film. Leave in a warm place for about 45 mins to rise. Turn out the dough and knead lightly for a few minutes.

How to make hot cross buns: Step 3

Divide into 12 and shape each piece into a bun. Place well apart on the baking sheet, and cover loosely with oiled cling film. Leave in a warm place for 45 mins, until doubled in size then cut a cross in the top of each bun with a sharp knife.

How to make hot cross buns: Step 4

Mix the flour with 3-4 tbsp cold water to form a paste. Pipe a cross on top of each bun.

How to make hot cross buns: Step 5

Set the oven to 200°C and bake the buns for 15-20 mins. Put the sugar into a cup with 1 tbsp boiling water and stir until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.

Top tips for making hot cross buns

Even if you have a fancy mixer with a dough hook, it's best to knead these buns by hand and make sure you do it for a full 10 minutes. Kneading stretches the gluten in the dough. 

After good kneading, the dough should be smooth and shiny, and when you press your finger into it, it should spring back easily. However, kneading in a mixer can be too rough and actually break down the gluten in the dough, leading to dense, tougher buns.

Can you toast hot cross buns?

Hot cross buns can be toasted to reheat once baked or give them a crisp bite. People tend to toast hot cross buns if they plan on smothering them with melted butter for an indulgent treat. Toast a hot cross bun for around 60 seconds/1 minute for the optimum crispness.

Can you microwave hot cross buns?

If you want to reheat your hot cross buns, we've recommend cutting in half and toasting, however if you don't want a crispy finish, and would rather them be soft, melt-in-the-mouth style buns - 10-20 seconds in the microwave on medium heat should do the trick.

You might also like...

Easter bread

How to make Simnel cake

Easter nests

Frankenstein cupcakes are easy to make but make fun Halloween cupcakes with their grumpy face and ghoulishly green skin. You don't need any fancy equipment to make them, but with our simple step-by-step recipe from cupcake queen Victoria Threader, they'll look impressive enough for your Halloween party!

Ingredients

• 1 x batch basic cupcakes (in black cases)
• ½ a batch buttercream
• 180g green fondant
• 50g black fondant
• 20g white fondant
• 10g modelling paste
• Cornflour, to dust
• Silver food colour paint pen

Step 1

Bake your cupcakes and leave to cool. Using the palette knife, spread the buttercream onto the tops of the cupcakes. Be sure not to spread it too close to the paper or it will make a mess when you put the fondant on the top.

Step 2

Roll your green fondant out to 4mm thick and cut 12 x 68mm circles.

Step 3

Lay the green circles of fondant over the top of the buttercream and smooth the edges with the tips of your
fingers.

Step 4

Using the same circle cutter, roll the remainder of the green fondant out and cut a shape for the chins.

Step 5

Place these at the bottom of the cupcakes to make the chin. You can add a dimple if you like.

Step 6

To cut the teeth, roll the white fondant out to 2mm thick and cut tiny squares with your sharp knife.

Step 7

Using the water brush, add a dot of water where you would like the teeth to go.

Step 8

For the hair, roll the black fondant out to 2mm thick and cut a long strip, cutting triangle shapes from one side to make the fringe.

Step 9

Stick this to the top of the head using the water brush.

Step 10

For the eyes, use the 13mm and 5mm cutters, cutting the large circle in white first and then a small black circle for the centre. Stick the black dots to the white and then trim the tops off the eyes to make way for the eyelids. If anything seems to be sticking, give everything a light dust with cornflour.

Step 11

To make the eyelids, cut 13mm green circles and cut them in half sticking them to the tops of the eyes, when you add them to the cupcakes.

Step 12

To make the bolts, add a tiny dot of black fondant to the modelling paste and knead together to make grey modelling paste. Using the alphabet cutter, cut the capital letter ‘t’ out for the bolts and leave them to dry for a few minutes. Once dry to touch, give them a little brush with the silver food colour pen and leave them to dry again. Once dry, they will be strong enough to push into the sides of the head. Placing them on a sponge will speed up the drying process.

Step 13

Push the bolts into the sides, add a touch of petal dust to the cheeks with a soft brush if liked - and your cupcakes are now ready to serve!

Learn how to make Halloween fang cake decorations for your Halloween cupcakes this year.

With gruesome blood made from jam, you can make these cupcakes in no time thanks to our easy step-by-step picture and video recipe.

Ingredients

• 22g white fondant
• 22g white modelling paste
• 24x small white marshmallows
• 2tbsp good quality raspberry jam
• Small piece of fondant for catching the dust

Step 1

Before you start decorating, wipe the board, pin and your hands with a small piece of fondant. This will pick up all the little stray flecks of dust that may be stuck the board and stop it getting into your cake decorations.

Step 2

Mix the modelling paste and fondant together and colour it pink. Start by using a tiny dot of colour paste on the end of a cocktail stick and work your way up to the desired colour. Once the colour is in you can’t take it out so be careful.

Step 3

Divide the paste into 4g pieces and roll into 4cm sausages.

Step 4

Lay the sausages on a curved object to set. Victoria uses a small plastic gadget to help curve the teeth.

Step 5

Using a sharp knife cut one marshmallow in half, then in half again length ways and trim the tops and the bottoms so they are all the same size.

Step 6

For the fangs use a sharp knife cut the marshmallows diagonally so you have two pointed fangs. Trim the tops ever so slightly so you can stick it onto the fondant more easily.

Step 7

Using a water brush, wet he bottom of the gums, make sure you really rub to get the fondant sticky or the marshmallows will not stick. Stick four little teeth in the middle and the two fangs either side. Leave them to dry on a drying sponge but you can use greaseproof paper too.

Step 8

Add the 2tbsps of jam to the strainer and strain the pips/bits out so you have a nice smooth blood like syrup. After straining the jam add it to a parchment paper piping bag, if you don’t have one use a food bag with the corner snipped off.

Step 9

Pipe you cupcakes, use a Wilton 1B nozzle. To pipe this swirl, start in the centre, working your out to the paper using this as a guide to work your way up in a spiral to the centre. To stop, push down slightly and pull up quickly.

Step 10

Pipe the jam on the ends of the fangs, dribbling it down the cupcakes and then add the teeth.

Step 11

Your cupcakes are now ready to serve!

Whip up these wickedly tasty witch's hat cookies in a quick 20 minutes.

These delicious biscuits are some of our favourite Halloween cookies with a difference. Covered in milk chocolate and decorated with colourful fondant, they're full of sweet flavour. And they're so simple to make, using ice cream cones and rich tea biscuits plus a little bit of decoration and spooky inspiration.

Watch how to make witch's hat cookies:

Ingredients

To make these spooky witches hat biscuits you will need:

• 6 rich tea biscuits
• 6 ice cream cones
• 100g milk chocolate
• ready-to-roll green, orange and black fondant
• icing sugar and water, for sticking

Step 1

Using scissors, cut the end part of the ice cream cone off and trim until flat. Make the ends of the cone are flat and sit level with the biscuits, so that they will stand up later...

Step 2

Melt the chocolate in the microwave on a low heat stirring every 30 seconds or until melted. Stir and cool a little. Dip the cones into the chocolate so that they will stick to the biscuits, which will become the rim of the hat.

Step 3

Place a cone on the centre of each biscuit and leave to set.

Step 4

Using a teaspoon, drizzle the chocolate over the ice cream cone and biscuits until completely covered. Move the biscuits onto a greaseproof paper-covered board and pop into the fridge to set.

Step 5

Meanwhile, make the belts for the hat. Roll out some orange and green ready-to-roll icing. Cut into strips. Roll out the black fondant and cut out small rectangular shapes to sit on top of each belt, in a buckle shape.

Step 6

Once the chocolate has set, take out of the fridge and attach the belts to the hat using the icing sugar mix. Cut off any excess fondant with a knife and press at the back to seal.

Step 7

Use the icing sugar mix to stick the black buckle onto the coloured belts.

Step 8

Your witch's hat biscuits are ready to be served!

Top tips for making Witch's hat cookies:

You could turn these witch's hat cookies into a fun game by filling the cones with sweeties so there's a surprise on the inside - which ones will contain a trick or will they all contain treats..?

You might also like...

Halloween food ideas

Halloween biscuits

Halloween cupcakes

This Halloween piñata cake is fun to make and full of tasty treats.

Kids will love this Halloween piñata cake packed full of different delicious chocolates and sweeties. From chewy fangs to green Smarties, this spooky cake is the perfect October bake and makes an excellent Halloween birthday cake too. The easy 8-step cake will take 25 mins to cook and approximately 1hr to prepare and decorate. For added effect, dye the sponge with different food colourings - think green for a rotten piñata cake look or even black for a gruesome twist.

Ingredients

For the cake:

• 200g butter
• 200g caster sugar
• 4 medium eggs
• 2tsp vanilla extract
• 200g self-raising flour
• 1tsp baking powder
• 1-2tsp yellow or green food colouring

For the buttercream:

• 450g icing sugar
• 150g butter
• 1tsp vanilla extract
• 1-2tsp black food colouring

To decorate and fill:

• Jellied snakes
• M&Ms
• Haribo
• Dolly mix
• Maltesers

Step 1

Preheat oven 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper. Using an all-in-one method pour all of the ingredients into a large mixing bowl and whisk with an electric hand whisk together until combined. Once combined, pour into the 2x cake tins.

Step 2

Bake in the oven for 20-25 mins until springy to the touch. Turn the cakes out onto a wire rack and decide which is going to be the base and which is going to be the topper. Turn the base upside down and leave to cool.

Meanwhile prepare the buttercream. Whisk the butter and vanilla extract and gradually add in the icing sugar and food colouring until combined. Add in the black food colouring.

Step 3

Turn the topper cake upside down and mark out a circle on the sponge using a sharp knife. Make sure you don’t cut all the way through the sponge, you want to go half way down and scoop out the insides. Do the same to the base cake.

Step 4

Pop the base cake onto your chosen serving plate or board and pack it with different sweets and chocolates. Make a little mound of sweets.

Step 5

Cover the outside edges of each layer with a light buttercream. You can do this neatly using a small spoon or spatula.

Step 6

Put the topper cake on top like a lid. Press the edges down firmly so they sandwich together.

Step 7

Coat the cake in the rest of the buttercream smoothing with a spatula or the back of a metal spoon.

Step 8

Decorate with your Halloween themed sweeties and cut to reveal its sweetie filled insides!

If you don't want to overload your cake with buttercream, use jam to sandwich the 2 cakes together.

You might also like...

Halloween food ideas

Halloween cupcakes

Halloween cookies

This red velvet Christmas cake is a delicious twist on a traditional fruit cake and has the added bonus of being gluten-free. Cranberries, orange juice, ruby port and ground almonds all lend festive flavours to this American classic.

Gluten-free cakes can sometimes taste dry, but the addition of grated beetroot makes this cake exceptionally moist. Once the cake has cooled, follow along with our step-by-step picture guide as we show the simplest way to cover your cake in marzipan and royal icing. 

Looking for a more traditional Christmas cake recipe? You can’t go wrong with Mary Berry’s classic.

Ingredients

For the cake:

• 200ml ruby port
• finely grated zest and juice of 1 orange
• 350g mixed dried fruit
• 150g dried cranberries
• 250g butter
• 250g dark muscovado sugar
• 4 large eggs
• 250g gluten-free plain flour
• 1tbsp ground mixed spice
• pinch of gluten-free baking powder
• 90g beetroot, grated
• 2tbsp beetroot powder or squeeze of red paste colouring
• 1tbsp vanilla extract
• 60g ground almonds
• 20cm greased and lined deep cake tin

To decorate:

• 3tbsp apricot jam, warmed and sieved
• 1kg packet white marzipan
• 500g packet royal icing
• 1tsp glycerine
• bronze sand glitter
• bronze crunch sprinkles
• 5cm wide gold ribbon
• Bottle Brush Christmas trees

Step 1

To assemble, trim the top off the cake to level, if needed, and upturn on to a cake board or serving plate. Brush the cake top and sides with the apricot jam.

Cut out a baking parchment template – a 20cm round using the cake tin as a guide, plus a strip for the sides. Roll out the marzipan on a large sheet of baking parchment and cut to size, using templates. Press the marzipan round on top of the cake. Put the long marzipan strip on to the parchment strip and lift up on that as you press it on to the cake sides.

Step 2

Use a palette knife to spread the icing over the top and sides of the cake. Paddle the knife backwards and forwards to remove any bubbles. Occasionally dip it into boiling water, if needed, to help smooth the surface. Create a slightly swirled peak effect all over the top and smooth sides. Leave to dry.


Sprinkle over the bronze sand glitter and crunch sprinkles, arrange Christmas trees on top. Tie a ribbon around the sides to finish.

Our step-by-step picture guide makes preparing this chocolate nativity cake a doddle. It’s a chocolate lover's dream, with a rich cocoa sponge, smooth chocolate and gingerbread icing, encased in a layer of chocolate fingers.

Once you’ve made the nativity cake, you’ll need to mould the Jesus, Mary, Joseph from coloured fondant icing. You could make these based on the designs shown in the image above – or, follow our easy step-by-step guide to making nativity cake toppers. After a more traditional festive cake? Try Mary Berry’s cake Christmas cake recipe.

Ingredients

For the cake:

3 x 180g packs dark chocolate broken into squares 525g unsalted butter, at room temperature 525g golden caster sugar 14 large eggs 375g self-raising flour 125g cocoa 200ml milk

To decorate:

400g jar Lotus Biscoff Smooth Spread 400g jar chocolate spread 3 x 228g packets milk chocolate finger biscuits bronze rainbow dust edible glitter bronze crunch sprinkles nativity figures, made from a coloured fondant icing 10 straws gold glitter star cake toppers

You will need:

Multi-size Cake Pan divided into two 25 x 15cm greased and lined. Or use two 20cm square tins

How to make this chocolate nativity cake

Nativity cake: Step 1

To assemble the cake, if you have used 2 square tins, trim off 5cm along the length of each cake to make a rectangular stable shape (the trimmings are not needed). Take the shallower cake and use a bread knife to cut off 2 triangles – 1 from each side – to create a large triangular roof.

Nativity cake: Step 2

Put the deeper cake on to a cake board and trim the top off to level it. Push in a series of straws into the chocolate cake, trimming the ends so that they show 1cm above the cake (this will help support the cake and roof). Spread a generous layer of the Biscoff spread around the sides of the deeper cake.

Nativity cake: Step 3

Spoon chocolate spread into a piping bag and pipe over the top of the base cake. Gently press triangular roof on the top of the base. Spread the roof with the remaining Biscoff spread

Nativity cake: Step 4

Arrange the chocolate finger biscuits around the sides of the base cake. Cut chocolate fingers to cover the roof ends and press on. Finish by arranging the chocolate fingers on the roof. Sprinkle a little bronze glitter rainbow dust on the roof and the bronze crunch pieces around the stable. Push in 1 or more gold star cake topper into the top of the stable.

You might also like... Mary Berry's Christmas cake Chocolate finger cake Malteser Christmas pudding

Nativity cake: Step 1

To assemble the cake, if you have used 2 square tins, trim off 5cm along the length of each cake to make a rectangular stable shape (the trimmings are not needed). Take the shallower cake and use a bread knife to cut off 2 triangles – 1 from each side – to create a large triangular roof.

Nativity cake: Step 2

Put the deeper cake on to a cake board and trim the top off to level it. Push in a series of straws into the chocolate cake, trimming the ends so that they show 1cm above the cake (this will help support the cake and roof). Spread a generous layer of the Biscoff spread around the sides of the deeper cake.

Nativity cake: Step 3

Spoon chocolate spread into a piping bag and pipe over the top of the base cake. Gently press triangular roof on the top of the base. Spread the roof with the remaining Biscoff spread.

Nativity cake: Step 4

Arrange the chocolate finger biscuits around the sides of the base cake. Cut chocolate fingers to cover the roof ends and press on. Finish by arranging the chocolate fingers on the roof. Sprinkle a little bronze glitter rainbow dust on the roof and the bronze crunch pieces around the stable. Push in 1 or more gold star cake topper into the top of the stable.


Shape and decorate Jesus, Mary, Joseph, kings and an angel with coloured fondant icing or use shop-bought clay dough figures to stand in front of the stable.

Score extra points with the kids by making this Disney's Frozen-inspired Olaf cake for Christmas. It might look complicated to prepare, but our step-by-step picture guide makes it easy.

Magic sparkles add a twinkly touch to the snow, while Olaf’s Santa hat and the gift border give the final festive flourish. We highly recommend Mary Berry’s traditional Christmas cake recipe for a delicious base. You can also stick to a shop-bought Madeira or Victoria sponge to save on time and washing up. 

Ingredients

• 3 tiered Victoria sponge or Madeira cake, covered in buttercream or ganache
• 1.5 kg white ready to roll fondant
• 100g white modelling paste
• 120g green modelling paste
• 20g each colour modelling paste
• 20g black fondant
• 10g brown paste
• 1g orange
• 15g of red modelling paste
• Wilton candy eyes
• sparkly sugar
• magic sparkles
• a length of dried spaghetti
• piping gel, to use as glue
• sky blue food colouring (such as Sugarflair)

Step 1

Using the sky blue food colour, colour 1kg white ready to roll fondant. Roll the fondant out until it will fit over the cake, to about 2-3mm thick. Smooth the fondant onto the cake using an upwards sweeping motion with your hands. If you sweep up rather than down, it stops the fondant tearing at the edge.

Step 2

Cut the excess off with a pizza wheel, leaving a little extra around the edge, just until you’ve smoothed the bottom. Smooth the cake using the fondant smoothers, then you can trim the extra icing off with a sharp knife.

Step 3

Roll out 500g white ready-to-roll fondant and using a craft or sharp knife, cut a wiggly pattern into the fondant. This will act as the snow for the top of the cake. Place the white fondant onto the cake, smoothing the edges with the tips of your fingers.

Step 4

Use the excess white fondant to make the snow balls. Add the sugar and magic sparkles to a small bowl. Roll various sized balls of fondant and paint them with the piping gel. Drop the painted snowballs into the sugar/sparkles mix and roll around until it’s completely covered. Leave the snowballs to dry on greaseproof paper until you are ready to stick it to your cake.

Step 5

To make the trees, divide the green modelling paste and roll cones. Pop the cones onto a skewer as it's easier to cut the branches this way. Using the small scissors, snip upwards into the paste, lifting up as you snip.

Paint the tips of the branches with the piping gel and then put the tree into the sprinkles bowl. Pour the sprinkles over the top of the tree - they will stick to where you’ve painted the piping gel on. Leave them on greaseproof paper until you’re ready to use them.

Step 6

For the presents, roll and cut the coloured paste into different sized squares, overlapping them slightly as you stick them. Use the piping gel as glue to stick them. Once all the presents are glued onto the cake, cut a contrasting strip for the ribbon and mould some bows for the tops.

Step 7

To make Olaf, mould a piece of white modelling paste into a diamond shape and add the Wilton candy eyes by sticking them with a dot of piping gel.

Step 8

To make Olaf, mould a piece of white modelling paste into a diamond shape and add the Wilton candy eyes by sticking them with a dot of piping gel.

Step 9

For the Christmas hat, roll 10g red paste into a cone shape. Roll the tapered end flat with the rolling pin and stick the sugar mimosa ball to the end for the bobble. Hollow out the centre of the hat with the ball tool. Cut a small strip of white paste and stick sprinkles to it before sticking around the bottom edge of the hat.

Step 10

With a drop of piping gel, stick the trees and the snowballs onto the cake.

To make Olaf’s body, roll 2 small balls for the feet and then push the length of spaghetti into the cake between the feet - this will hold the body together.

Roll a large and a small ball of paste for the body and use the small ball tool to indent where the coal buttons will go. Stick the black fondant on with a dot of piping gel and brush around the top of the neck where the head is going to go.

Step 11

Push the head onto the spaghetti and trim the excess spaghetti off with a pair of scissors. Then with a brush of gel stick the hat to Olaf’s head.

To make the arms, divide the brown paste into two and roll one into a bobbly shaped stick. To cut the hands, add 2 snips in the ends of the paste for the fingers. For the waving arm, add some piping gel to a small length of spaghetti and roll the brown paste around the spaghetti, cutting in the same way for the fingers. Push the waving arm into the body and stick the other down the side of the body.

Step 12

Your cake is now ready to serve. It will stay fresh for up to 4 days and doesn’t need to be kept in the fridge.

Muffin mix in a jar is the great alternative present idea for everything from a last minute housewarming present to Secret Santa. 

Homemade food gifts like this muffin mix in a jar are fun, cheap and really show the recipient you care. We've made a chocolate muffins mix here as they're the most classic and easiest muffin idea, loved by many. Just add a pretty ribbon and write the recipe on a tag for the Christmas muffin mix, so the recipient knows how to turn the dry mix into deliciously tasty chocolate muffins. You could also make a mix for blueberry muffins by adding dried fruit and banana muffins by similarly adding dried bananas to the recipe.

Ingredients

• 400g self-raising flour
• 275g soft brown sugar
• 40g cocoa
• 2tsp baking powder
• 100g chocolate chunks

Step 1

Take a 1l sterilised Kilner jar and place on a flat, stable surface.

Step 2

Mix together the flour and baking powder and pour them into the jar.

Step 3

Pat down the flour with the end of a rolling pin to get a flat surface and to pack the flour down tightly.

Step 4

Pour the cocoa powder on the top of the flour. You may find this easier (and less messy) from a jug rather than a bowl.

Step 5

Pat the cocoa powder with the end of a rolling pin to get a flat surface and to pack it down tightly.

Step 6

Pour the light brown sugar into the jar.

Step 7

Pack the sugar down with the end of a rolling pin to get an even surface.

Step 8

Add enough chocolate chunks to fill the jar right to the top.

Step 9

Seal the jar tightly: the mix will last for a couple of months in a tightly sealed jar stored in a cool, dry place.

Step 10

Wrap the jar with a ribbon and attach a label with our muffin recipe so the recipient knows how to turn them into muffins.

This wonderfully jolly Santa cake looks very impressive, but it's actually simple with our step-by-step picture guide. 

Mary Berry’s traditional Christmas cake recipe makes a wonderful base, although any fruit cake will work. You can always buy white sugar paste and use food dye to get the colours you want, but be sure to wear food-safe gloves if you do. Stick to gel-based dyes rather than liquid to avoid making the sugar paste too sticky. Take your time drawing Santa's face, as this is the trickiest part.

Ingredients

• 20cm round basic Christmas cake
• 5-6 tbsp apricot glaze or sieved apricot jam
• 750g (1½lb) white marzipan
• 1kg packet white sugarpaste
• 250g (8oz) green sugarpaste
• 250-350g (8-12oz) red sugarpaste
• 100g (3½oz) flesh-coloured sugarpaste
• Knob of Trex or White Flora
• 150g (5oz) black sugarpaste

Step 1

Cover your Christmas cake with marzipan and sugar paste.
Knead the green sugarpaste to soften it and then roll it out on a surface lightly dusted with icing sugar. Wet the top of the cake drum with water and lift the green sugarpaste over it. Press it down against the board and trim away the excess sugarpaste from around the board, then polish the surface smooth, using an icing smoother or side scraper. Place a little apricot jam in the centre of the board and slide the white-covered cake on top.

Step 2

Draw around the cake tin you used and then draw a face - this will be used as a template later.

Step 3

Knead the red sugarpaste to soften it and roll it out into a long strip, just wider than the height of the cake. Cut one edge to give a straight line. Brush water on the side of the cake. Roll up the red sugarpaste and then unwrap it around the cake, with the straight cut edge against the cake drum.

Step 4

Rub the red sugarpaste smooth with the smoother or side scraper, and then use a knife to cut away the surplus around the top edge.

Step 5

Roll out some more red sugarpaste and cut out the hat. Brush water on the back of the piece and stick it into place.

Step 6

Roll out some of the flesh-coloured sugarpaste, cut out the face shape and stick in place with water. Roll out some white sugarpaste and cut out the brim of the hat. Use a round cutter to cut the bobble for the hat and both sides of the moustache, and leave to dry flat.

Step 7

Add some Trex or White Flora to the black sugarpaste to soften it enough to go through the sugarcraft gun. If you don’t have a sugarcraft gun, then roll out the sugarpaste by hand. Brush water on to the cake where the black lines are needed, position it on the cake, or squeeze the sugarpaste into place if using a gun. Press it down lightly. When the bobble is dry, stick it on top of the hat.

Step 8

Roll 2 balls and stick into place for the eyes, and make a curved shape for the mouth. Roll an oval shape of flesh-coloured sugarpaste and stick in place for the nose. Place a line of black sugarpaste around the base of the cake. Secure the ribbon around the edge of the cake drum, using double-sided sticky tape.

Our three-minute mug cake recipe should come with a warning. It's so quick and easy to make you'll be tempted to make one every time you look at the microwave.

This mug cake recipe uses 10 ingredients and takes just three minutes to cook. You can experiment with your favourite toppings and chocolate treats for the inside, we're certain you're going to love the recipe. Make sure your mug is microwave safe before baking. Let the cake stand for a minute before tucking in as it will be incredibly hot.

How to make a mug cake

Ingredients

• 4 tbsp plain flour
• 1 tbsp cocoa powder
• 4 tbsp sugar
• 1 egg
• 3 tbsp milk
• 3 tbsp oil
• dash of vanilla extract
• Pinch of cinnamon (omit if preferred)
• 1 or 2 segments of Terry's chocolate orange bar, broken into tiny pieces
• 2 tbsp of chocolate chips

Video of the week

How to make a mug cake: Step 1

Mix together all the dry ingredients in the mug. Don't pick a mug that's too large or your cake may not reach the top.

How to make a mug cake: Step 2

Add the egg, milk, oil, vanilla extract and mix together. Once smooth, add in the pieces of chocolate and fold into the mix. Sprinkle chocolate chips on top. Try and get the mixture as even as possible in the mug and avoid pockets of air.

How to make a mug cake: Step 3

Microwave for 3 mins, in a 700w microwave on full heat. You should see the mug cake rise to the top of the mug. Keep an eye on it as it goes around. If after three minutes you can see (without opening the microwave door) that the cake is still rising, give it another 30 seconds.

How to make a mug cake: Step 4

Turn the mug upside-down and tip the mug cake out onto a saucer. Run a knife around the edges if your mug cake doesn't slide out easily. Or you can eat straight from the mug.

You might also like…

Mary Berry’s chocolate cake recipe

Maltesers mug cake

Mary Berry’s Mini Egg mug cake

Take your cupcake decorating skills to the next level with these impressive Minion cupcakes.

These Despicable Me cupcakes are ideal for kids' parties, bake sales, or as a special food gift for a Minions fan. Create a variety of different facial expressions with modeling fondant. If you want to give your cupcakes a little twist, scoop out the middle of each cupcake and spoon in some jam or lemon curd.

How to make minion cupcakes

Ingredients

• 120g yellow modeling paste
• 20g white modeling paste
• 10g blue fondant
• 10g black fondant
• 10g grey modeling paste (you can get grey by mixing a tiny amount of black fondant into the white modeling paste)
• 5g red fondant
• 5g chocolate or brown fondant
• A small strip of wafer paper
• White confetti sprinkles
• Silver edible paint
• Red edible ink pen

Minion cupcakes: Step 1

Choose a cutter that fits the size of your cupcakes so that the toppers can sit perfectly on top of your cakes. Victoria used a 58mm cutter.

Using a rolling pin with spacers if you have them, roll the yellow modelling out to 2mm thick and cut 12 x 58mm plain circles and leave them on a drying sponge or greaseproof paper. Ideally these toppers need overnight to set hard or they may droop on the cupcakes.

Minion cupcakes: Step 2

Using the 68 & 48mm scalloped cutters, cut one large scalloped circle and then one plain in the centre. Remove the centre piece of paste and using the plain writing nozzle, cut a hole in the centre of each scallop. If you find the nozzle is sticking use a touch of Trex or dip it into corn flour. Cut the circle on one side and open it out so you have one long strip of scallops to make the head dress for the maid minion.

Minion cupcakes: Step 3

To make the maid minion's hat, cut a strip of scallop and with the water brush stick along the top of the head, then roll the black fondant out and cut a thin strip to stick underneath.

Minion cupcakes: Step 4

For the maid's pinny use the 58mm cutter to cut a semi circle from the rolled black fondant and stick to the bottom of the topper. Cut a small rectangle for the top and 2 strips for the straps.

Cut a thin strip from the rolled white paste and stick along the top of the semi-circle, hiding the join. Using the scalloped cookie cutter and nozzle again cut a section for the pinny and stick it in the centre under the white strip. Make a small bow using the tiny decorations mould and stick at the top of the rectangle.

Minion cupcakes: Step 5

To make the feathers for the Village People-style minion, draw and cut 26 feathers (13 for each) from the strip of wafer paper. Feather them with the scissors by cutting diagonally towards the centre on each side of the feather.

With a damp water brush stick 11 feathers along the top of the topper, roll the white paste and cut a white strip to cover the bottom of the feathers. Then roll tiny red balls of red fondant and stick them along the top of the white strip. Finally, stick the last 2 feathers behind the end feather on each side, you may need to trim them to fit.

Minion cupcakes: Step 6

To make the dungarees, repeat the same steps as the pinny. Using the 58mm cutter, cut a semicircle from the rolled blue fondant and stick to the bottom of the topper.

Cut a small rectangle for the top and 2 strips for the straps. Roll 2 tiny black balls of fondant and stick them on for buttons, indenting the centre with the plain writing nozzle and adding stitching with a cocktail stick or pin tool.

Minion cupcakes: Step 7

To make the glasses, use the 33 & 23mm cutter for the larger glasses and then 23 & the 18mm cutter for the smaller ones. Cut a large circle, then using the smaller cutter cut the centres from the circles removing them as you go. Mix the silver lustre dust with white alcohol to make paint. Paint them silver.

Minion cupcakes: Step 8

To make the eyes, use the smaller circle cutters again, 23mm for the large eye and 18mm for the small. Cut a large white, smaller brown and tiny black sticking them on top of each other as you go.

Minion cupcakes: Step 9

You can add eye lids using the remainder of the yellow paste if you wish and then stick them on with a touch of water.

Minion cupcakes: Step 10

Stick the silver circles over the eyes for the glasses and make the black strips either side of the glasses using leftover black fondant. Make the mouths using the various sizes of circle cutters and rolled black fondant. Victoria used white confetti sprinkles broken in half for the teeth and the heart cutter for the tongue.

Minion cupcakes: Step 11

With the red edible ink pen, draw a pattern on the Village People-style minion's Indian head dress.

Minion cupcakes: Step 12

Leave your completed toppers to dry on a drying sponge or greaseproof paper overnight.

Once you're happy with them, make up a batch of 12 basic cupcakes and some basic buttercream and prepare your cupcakes. Pop the cupcake toppers on each cake and serve.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Frozen cupcakes

Complete your jungle-themed party with these impressive lion cupcakes made in just eight easy steps.

These cupcakes are made using just five ingredients; modeling paste, fondant, sugar pearls, and clear noodles for the lion’s whiskers. If you can’t find coloured fondant, you could opt to colour white fondant with food colouring instead.

How to make lion cupcakes

Ingredients

• 120g brown modeling paste for the mane
• 60g orange fondant for the head
• 30g cream fondant for the chin
• Black sugar pearls for the eyes
• Chinese clear noodles for the whiskers

Lion cupcakes: Step 1

Make up a batch of our basic cupcakes and allow to cool.

Whip up our classic vanilla buttercream and either pipe a swirl onto the cakes or spread a layer with a palette knife.

Lion cupcakes: Step 2

Roll the brown modelling paste out to ¼ inch thick and cut 12x wavy circles. Using the nail scissors, snip around the edges and leave to dry on a sponge or greaseproof paper. You can keep the off-cuts of fondant under a glass to stop them from going dry.

Lion cupcakes: Step 3

Roll the orange fondant out and cut 12x hearts. Stick the hearts onto the top of the mane with a brush of water.

Lion cupcakes: Step 4

Roll the cream coloured fondant and cut 12x 23mm circles and stick over the bottom of the hearts with a brush of water.

Lion cupcakes: Step 5

Stick the black sugar pearls onto the head with a dot of water.

Lion cupcakes: Step 6

Cut a small triangle from the off-cuts of brown modelling paste and stick on for the nose. Using a cocktail stick, mark down from the centre of the nose, then using the smile tool or small cookie cutter press into to the fondant at the bottom of the line for a smile.

Lion cupcakes: Step 7

Cut the Chinese noodle to size and push into the cheeks. For the ears cut 12x 10mm circles and indent with a balling tool. Cut the circles in half and stick them to the top of the head with a brush of water.

Lion cupcakes: Step 8

Ice the cupcakes by piping or spreading the buttercream onto the tops. Place the toppers onto the iced cupcakes.

You might also like…

Hummingbird Bakery’s vanilla cupcakes recipe

Elephant cupcakes

Monkey cupcakes

These space cupcakes are ideal for a themed birthday party or as an extra special food gift.

The kids are going to love these impressive space cupcakes which are much easier to make than you may think. Ready to roll modeling paste and a steady hand, turn your cupcakes into out-of-this-world masterpieces.

How to make space cupcakes

Ingredients

• 160g of Navy modeling paste
• 20g of white modeling paste
• 30g of green modeling paste
• 30g of grey modeling paste
• 20g red modeling paste
• 5g of orange modeling paste
• 5g of yellow modeling paste
• Various Sprinkles
• Edible glue (you can make this by melting touch of fondant/paste with a few drops of water)
• Silver luster dust and white alcohol mixed to make paint

Space cupcakes: Step 1

Make a batch of our basic cupcakes. Leave to cool and top with our basic buttercream.

Space cupcakes: Step 2

These toppers can be made well in advance but they will need at least one night to dry. Mix the navy paste with the white making sure you don’t over mix so you get the nice white streaks. Roll and cut 12 x 65mm circles and place them onto a drying sponge.

Space cupcakes: Step 3

For the rocket, roll the green paste and cut a 55mm circle, then using the same cutter, cut sections away replacing the tip with red paste by using a sharp knife. Roll the red paste out and cut a 30mm circle, then cut it into quarters for the fins.

For the window, cut 2 13mm circle, removing the centre from one with the 6mm cutter. Stick one to the other with a brush of water.

For the engines, cut a thin strip and the 2 small triangles with the tops cut off and stick them to the bottom of the rocket. Assemble all the pieces onto the navy topper.

Space cupcakes: Step 4

Stick silver non-pareil around the window with a brush of water.

Space cupcakes: Step 5

For the flames, cut petal shapes, sticking onto each other graduating down to the yellow paste and roll over with the rolling pin, trim and stick to the bottom of the engines.

Space cupcakes: Step 6

For the moon cut 65mm circle cutting away a large part of the circle and sticking it onto the navy topper. Use the double ended ball tool to add texture and dust with pearlised lustre dust to give it a shine.

Space cupcakes: Step 7

For the galaxy topper, brush edible glue in a swirl in the centre and sprinkle with white sprinkles to the surface to stick. Add stars and different coloured sprinkles by dotting the glue and sticking them to the surface.

Space cupcakes: Step 8

Finally paint the grey parts on the rocket silver using silver lustre and white alcohol.

Space cupcakes: Step 9

Place the finished toppers onto the cupcakes.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Astronaut cupcakes

Ideal for children’s birthday parties, make these cute fairy cupcake toppers in just seven simple steps.

Top your cupcakes with these impressive toppers. Each fairy is made using modelling paste in a variety of different colours. You could also use ready-to-roll fondant too. This recipe uses a handful of different cake decorating tools including a scallop tool, piping nozzle and small circle cutters.

How to make fairy cupcake toppers

Ingredients

• 120g red modelling paste
• 100g white modelling paste
• 100g fondant
• 20g yellow modelling paste
• Various food colour
• Dusky pink petal dust
• Royal icing sugar
• A length of dry spaghetti

Fairy cupcake toppers: Step 1

Make up a batch of our basic cupcakes

and allow to cool.

Whip up our classic vanilla buttercream with a dash of pink food colour and either pipe a swirl onto the cakes or spread a layer with a palette knife.

Fairy cupcake toppers: Step 2

Roll the red modelling paste out to 1/8 of an inch thick and cut 12x 58 circles. Place them on a drying sponge or greaseproof paper to dry.

Roll 15g of white modelling paste out and cut various sized circle for the dots of the toadstool. Don’t worry if you don’t have small circle cutters, just roll small ball of paste and push them flat with the tip of your finger.

Fairy cupcake toppers: Step 3

Mix 100g of white fondant and 70g of modelling paste together.

To make the heads, colour 50g of the modelling paste/fondant skin tone with a touch of tangerine food colour, roll into a sausage and cut into 13, 12 for the heads and one for the arms, which you can put to one side.

Roll each piece into a ball and add the smiles, using the scallop tool, and black non-pareils for the eyes. Make a slight indent for the nose with the edge of a piping nozzle.

Once the heads are dry to the touch, add a little colour to their cheeks using the petal dust.

Fairy cupcake toppers: Step 4

Roll 15g of white modelling paste out and cut 12 butterflies for the wings. You can use a piping nozzle to cut small holes from the wings to give them a lacy effect.

Fairy cupcake toppers: Step 5

For the body, take 120g of paste and divide into 3 and colour as you wish - Victoria used violet, pink and sky blue. Divide each coloured paste into 4 (remembering to keep the other paste covered so it doesn’t go dry) and roll 4 small cones. Flatten the bottom of the cone by tapping on your table top a few times. Add and short piece of spaghetti to the centre of the cone to attach the head to.

With the leftover skin tone paste, roll small thin sausage shapes for the arms

Roll small thin sausages from leftover white modelling paste for the wand and cut 12x 5mm stars from the yellow modelling paste and stick the end of the wand.

Fairy cupcake toppers: Step 6

Brush a little water at the top of the cones and add the heads by pushing them onto the spaghetti. Stick the arms on either side of the body, the wings to the backs of the cones and  the wands across the fairies, using a brushes of water.

Roll 15g of yellow modelling paste for the hair and cut 12 daisy shapes. Stick the centre of the flower to the tops of the heads with a brush of water, arranging the petals to the side so you can the faces.

Fairy cupcake toppers: Step 7

Mix a tablespoon of royal icing sugar with a few drops of water to make a thick paste. Add a touch to the bottom of each fairy and stick to the centre of each toadstool. Add one toadstool to each iced cupcake.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Carrot cake cupcakes

The kids will love these elephant cupcakes made with a variety of modelling paste including grey, sky blue and pink.

Perfect for kids’ parties, especially wildlife or circus themed ones, these elephant cupcakes are much easier to make than they look. These cupcakes are made with different cake decorating tools, which can be bought online or in most cake decorating specialised shops.

How to make elephant cupcakes

Ingredients

• 120g sky blue modelling paste
• 160g grey modelling paste
• 30g pink modelling paste
• 10g dark grey modelling paste
• Black sugar pearls for the eyes

Elephant cupcakes: Step 1

Make up a batch of our basic cupcakes and allow to cool. Whip up our classic vanilla buttercream and either pipe or a swirl onto the cakes or spread a layer with a palette knife.

Elephant cupcakes: Step 2

Roll the blue modelling paste to 2mm thick and cut 12x 68mm circles and leave them to dry on a drying sponge or greaseproof paper.

Elephant cupcakes: Step 3

Roll the grey fondant out to 2mm thick and cut 12x 53 mm circles for the heads, stick them to the blue topper with a brush of water.

Elephant cupcakes: Step 4

Roll the dark grey modelling paste out and cut 12x daisies for the tuft of hair and stick on with a tiny brush of water. Add the sugar pearls for eyes and then draw on the eyebrows with the edible ink pen.

Elephant cupcakes: Step 5

Add a smile to one side of the face with the PME scallop tool or the side of a spoon.

Elephant cupcakes: Step 6

For the trunk, take a small piece of grey modelling paste and roll a sausage shape, flatten it at one end with your thumb and add two lines across the centre with your pin tool or cocktail stick. Stick them to the face with a brush of water.

Elephant cupcakes: Step 7

For the ears, roll the pink modelling paste out to 2mm thick and cut 12x 33mm wavy circles. Using the round side of the cutter, cut the wavy circle in half, leaving the shape round at the top and wavy at the bottom, then use the 53 mm cutter to cut a section away for the head.

Elephant cupcakes: Step 8

Stick to the sides of the head with a brush of water and pop 2 pieces of kitchen towel under the ears until they are dry, this probably takes about 15 minutes. Using the off cuts of pink modelling paste, add cheeks by cutting 5mm circles and sticking them on with a brush of water.

Elephant cupcakes: Step 9

Place the finished topper on the cupcakes.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Frog cupcakes

The kids are going to love these bee cupcakes. This recipe makes 12 cupcakes using simple cake decorating tools.

These bee cupcakes are made by cupcake decorating expert Victoria Threader. Victoria says; “Fondant and modelling paste can be found in most supermarkets in the cake decorating aisle. If you’re unable to find coloured fondant you could colour white fondant yourself using food colouring.”

How to make bee cupcakes

Ingredients

• 200g yellow fondant (or white fondant coloured with yellow food colouring)
• 40g black fondant
• 10g white fondant
• 30g white modelling paste
• Black sugar pearls
• Black edible food colour pen
• 1tbsp royal icing sugar and a few drop of water
• Rose petal dust

Bee cupcakes: Step 1

Make up a batch of our basic cupcakes and allow to cool.

Bee cupcakes: Step 2

Whip up our classic vanilla buttercream and spread a layer on the cupcakes with a palette knife.

Bee cupcakes: Step 3

Roll the yellow fondant to 1/8” thick and cut 12x 68mm circles, placing them over the buttercream, smoothing to a dome with the tips of your fingers.

Bee cupcakes: Step 4

Roll the black fondant to 1/16” thick and cut 1cm strips for the stripes.

Bee cupcakes: Step 5

Lay 3 black strips over the yellow fondant. You can bow the stripes slightly to give it a round effect. Trim the ends with a sharp knife.

Bee cupcakes: Step 6

For the eyes, roll 10g of white fondant and cut 24x 5mm circles for the eyes. Use a brush of water to stick the eyes onto the cakes and then the black sugar pearls for the pupils.

Bee cupcakes: Step 7

For the wings, roll the white modelling paste quite thin, about 1mm, and cut 24x heart shapes. Stick one on top of the other, making sure you can see the back heart, this gives you a 3D effect. Leave to dry on a drying sponge or greaseproof paper for about 30 minutes.

Bee cupcakes: Step 8

Draw a little smile onto the face with an edible black food marker.

Bee cupcakes: Step 9

To stick the wings on, mix the royal icing sugar together with a few drops of water to make a thick paste. Put a blob at the top of the bee where you would like the wings to go, leave it to dry for about 3 minutes then stick the wings on.

Bee cupcakes: Step 10

Finish your cupcakes with rose petal dust cheeks using a small paint brush. Leave the cakes to dry fully before serving them or turning them on their sides.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Strawberry cupcakes

Wrap with a bow and give these baby girl cupcakes as a food gift to celebrate the new arrival. Ideal for baby showers too.

Just like our baby boy cupcakes, these cupcakes are made by cake decorator Victoria Threader. Victoria says; “This recipe makes four baby faces, four bibs, and four announcement cupcakes, but you can mix and match or just make one design on all 12 cakes if you could like.”

How to make baby girl cupcakes

Ingredients

• 125g pink modelling paste
• 125g white modelling paste
• 30g skin tone
• Black sugar pearls
• Edible pens
• Black sugar pearls
• Rose petal dust

Baby girl cupcakes: Step 1

Make up a batch of our basic cupcakes and allow to cool.

Whip up our classic vanilla buttercream and either pipe a swirl onto the cakes or spread a layer with a palette knife.

Baby girl cupcakes: Step 2

Start by making the bonnet. To do this you will need to roll out the pink modelling paste until 1/16 of an inch thick. Emboss the fondant with the woollen texture mat tool by placing it, ridges down, and rolling over it with a rolling pin.


Once you’ve added texture, cut 4x 68mm wavy circles for the bonnet and leave them on a drying sponge or greaseproof paper.

Now it’s time to move onto the face. Roll the skin coloured modelling paste to 1/6 of an inch thick and cut 4x 52mm circles for the face. Attach the face to the bonnet using a dab of water.

Baby girl cupcakes: Step 3

Use the 5mm circle cutter to cut eyes from the white modelling paste, cutting and then flattening with the tip of your finger before sticking it on the face.

Use the same cutter to cut blue circles but don’t flatten these, just stick them with a brush of water onto the white circles, adding black sugar pearl to the centre.

Baby girl cupcakes: Step 4

Roll a small ball of skin tone fondant and stick to the center of the face with a bit of water to make the news. If you have one, use the scallop tool to create the smile (you could use the side of a spoon if you don't). Make the bow, using a tiny bow mould and press it into white modelling paste, using water to attach. Add a touch of rose petal dust with a soft brush to the cheeks.

Baby girl cupcakes: Step 5

To make the ‘It’s a girl’ embossed topper, start by preparing and making the bunting. Cut tiny triangles from the white modelling paste and decorate with edible pens. Leave to dry for about 5 mins. Make the bunting string by rolling out a thin sausage of white modelling paste.

Baby girl cupcakes: Step 6

Make the ‘It’s a girl’ by using the embossed tool. Roll out the pink modelling paste until 1/6 of an inch thick and press down the embossed tool. Cut around the writing with using a 52mm circle cutter. Make the white edges by cutting 4x 68mm wavy circles.

Place the embossed pink toppers onto the white ones and stick down with a few dabs of water. Add the bunting and string using water too – you can trim the ends of the modelling paste string if it hangs over.

Paint the embossed letters using silver lustre dust and white alcohol. Leave this topper to one side to dry on a drying sponge or greaseproof paper.

Baby girl cupcakes: Step 7

To make the bib cupcake toppers, you will need to roll out some pink modelling paste to 1/6 of an inch thick and cut out 4x 68mm wavy circles. Next, roll the white modelling paste and cut 4x 52mm circles. Stick the white fondant onto the pink using water – this is your topper base.

Next make the bibs by rolling out some pink modelling paste 1/6 of an inch thick cutting out 4x 50mm scalloped ovals using the cutter. Roll the white paste out 1/6 of an inch and cut 4x 30mm plain ovals. Stick with white fondant onto the pink using water.

Make the tiny holes by using a cocktail stick. Finish the bib by cutting a section away with the 30mm oval cutter (see picture) push the two ends toward each other to make the neck of the bib. Attach to the topper base using water.

To make the bow, roll a tiny ball of pink and stick it onto the join at the top of the bib. Roll 2 tiny sausage shapes and mark them using a cocktail stick. Stick each piece of fondant with water either side of the joint.

Baby girl cupcakes: Step 8

Place the finished toppers onto the iced cupcakes and present in a pretty cupcake gift box with a pink ribbon.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Baby shower recipes

These cute baby boy cupcakes are ideal for baby showers, or as celebratory cupcakes to welcome the new arrival.

These cupcakes are by cupcake decorating expert Victoria Threader. Victoria says; “Just like our baby girl cupcakes, these cupcake toppers can be made weeks in advance as long as they are kept in a breathable cardboard cake box. If you keep them in a standard Tupperware box, they’ll sweat and won’t look as pretty.”

How to make baby boy cupcakes

Ingredients

• 125g blue modelling paste
• 125g white modelling paste
• 30g skin tone fondant
• Black sugar pearls
• Edible pens
• Black sugar pearls
• Rose petal dust

Baby boy cupcakes: Step 1

Make up a batch of our basic cupcakes and allow to cool.

Whip up our classic vanilla buttercream and either pipe a swirl onto the cakes or spread a layer with a palette knife.

Baby boy cupcakes: Step 2

To make the bonnet, roll the blue modelling paste out to 1/6 of an inch thick and emboss with the woollen texture mat by rolling your rolling pin over the top of the pattern onto the paste.

Cut 4x 68mm wavy circles for the bonnet and place them on a drying sponge or greaseproof paper.

Baby boy cupcakes: Step 3

Roll the skin tone fondant out to 1/6 of an inch thick and cut 4x 52mm circles for the face.

Baby boy cupcakes: Step 4

Use the 5mm circle cutter to cut eyes from the white modelling paste, cutting and then flattening with the tip of your finger before sticking it on the face.

Use the same cutter to cut blue circles but don’t flatten these, just stick them with a brush of water onto the white circles, adding black sugar pearl to the centre.

Baby boy cupcakes: Step 5

For the nose, roll a small ball of skin tone fondant and stick in the centre of the face, and then use the scallop tool to add a smile.

With a brush of water, stick the faces to the bonnet. Mould a bow using the tiny decorations mould and stick under the chin. Finally blush the cheeks with the rose petal dust and a soft brush.

Baby boy cupcakes: Step 6

To make the ‘It’s a boy’ topper, roll the white modelling paste out to 1/6 of an inch thick and cut 4x 68mm wavy circles.

Roll the blue modelling paste out to 1/6 of an inch thick and lightly grease the top of the paste and the embossing stamp, stamp the ‘It’s a boy’ onto the top of the fondant and the use the 52mm circle cutter to cut around the words, making sure the words are at the bottom.

If you don't have an embossing stamp you could carve the words onto the fondant with a sharp knife or edible ink pen.

Baby boy cupcakes: Step 7

To make the bunting, cut tiny triangles and colour with the edible pens and leave to dry. Roll tiny sausage shapes for the string of the bunting, sticking with a touch of water along the top of the circle, trimming at the ends. Stick on the triangles, once dried.

Baby boy cupcakes: Step 8

Paint the embossed words using silver lustre dust mixed with white alcohol, and then stick the blue circle onto the white wavy circles and leave to dry on the drying sponge or greaseproof paper.

Baby boy cupcakes: Step 9

For the bibs, roll the blue modelling paste out to 1/6 of an inch thick and cut 4x 68mm wavy circles. Roll the white modelling paste and cut 4x 52mm circles and stick onto the blue.

Roll the blue modelling paste out and cut 4x 50mm scalloped ovals. Roll the white modelling paste out and cut 4x 30mm plain ovals and stick on to the blue.

To make the tiny holes, push in a pin tool or cocktail stick into all the scallops. Cut a section away with the 30mm oval cutter. Push the 2 top ends around at the top and stick on the white topper.

To make the bow, roll a tiny ball of pink paste and stick it onto the join at the top, then roll 2 tiny sausages and mark with a cocktail stick and stick to either side of the ball of paste for the bow effect.

Finish by cutting out 4x 10mm hearts and stick them onto the bibs.

Baby boy cupcakes: Step 10

Place the finished toppers onto the iced cupcakes and enjoy.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Baby shower recipes

These cute farm animal cupcakes are by celeb chef Annabel Karmel who specialises in recipes to make with kids.

This easy farm animal cupcake recipe includes how to make three different animals; pigs, dogs, and sheep. Annabel says: “To decorate the cakes you will need: marshmallows, biscuits, chocolate buttons, colourful sweets, and tubes of writing icing. Not forgetting some food colouring for the pink pig cupcakes.”

How to make farm animal cupcakes

Ingredients

For the cupcakes:

• 2 large eggs
• 1 tsp vanilla essence
• 110g caster sugar
• 110g soft margarine
• 110g self–raising flour

For the icing:

• 110g butter, softened
• 250g icing sugar, sifted
• 1tbsp water
• Food colouring

Recipes from My Favourite Recipes by Annabel Karmel (published by DK, £8.99)

Farm animal cupcakes: Step 1

To make this cupcake recipe, heat the oven to 180˚C/ 350˚F/Gas 4. Beat together the eggs, vanilla, caster sugar, margarine, and flour.

Farm animal cupcakes: Step 2

Line a bun tin with paper cake cases, and half fill each case with the cake mixture.

Farm animal cupcakes: Step 3

Bake for 18–20 minutes. When done, the cakes will rise up, turn golden in colour, and spring back when pressed.

Farm animal cupcakes: Step 4

For the icing, beat the butter until creamy. Gradually beat in the icing sugar. Then beat in the water. If you’re making the pigs add a few drops of red or pink food colouring for pink icing.

Farm animal cupcakes: Step 5

To make the marshmallow sheep, spread a thick layer of butter icing over the top of the cupcakes.

Farm animal cupcakes: Step 6

Stick on marshmallows – large for heads, halved for ears, and mini ones for woolly coats. Use writing icing for glue.

Farm animal cupcakes: Step 7

To make puppy cakes, stick biscuit ears on icing and use chocolate buttons and sweets for eyes and noses.

Farm animal cupcakes: Step 8

To make piggy cakes, stick on a nose made from a large marshmallow and ears made from slices of marshmallow.

Farm animal cupcakes: Step 9

Draw the faces on your animals using writing icing squeezed from a tube.

Farm animal cupcakes: Step 10

This is what the puppy cakes will look like once decorated.

Farm animal cupcakes: Step 11

This is what the piggy cakes will look like once decorated.

Farm animal cupcakes: Step 12

And finally what the sheep cakes will look like once decorated.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Animal cupcakes

These colour in cupcakes are made using white modelling paste, edible art pens and circle cookie cutters.

Whip up a batch of these easy colour in cupcakes in just five steps. We’ve used our basic cupcakes recipe, but you could opt for other flavoured cupcakes instead or even readymade ones. Cupcake decorating expert, Victoria Threader used Food Doodler Edible Pens to decorate these cupcakes.

How to make colour in cupcakes

Ingredients

• 150g of white modelling paste for the toppers
• Edible Art Pens - eg Food Doodler Edible Pens
• 68mm circle cookie cutter

Colour in cupcakes: Step 1

The night before – Roll the white modelling paste out to 2mm thick and cut 12 x 68mm circles, leaving them to air dry overnight.

Colour in cupcakes: Step 2

Make a batch of cupcakes using our basic cupcakes recipe, allow to cool and top with our vanilla buttercream.

Colour in cupcakes: Step 3

While you are waiting for the cupcakes to cool, draw pictures with the black edible marker onto the white toppers. Don’t worry if you are not good at drawing, it’s pretty easy to do this by tracing an image and then using a blunt toothpick to outline the design onto the icing. The children might like to draw their own pictures too.

Colour in cupcakes: Step 4

Get the children to colour the pictures with the edible pens.

Colour in cupcakes: Step 5

Add the finished coloured toppers to the iced cupcakes.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Carrot cake cupcakes

These butterfly cake toppers are made with both white and dark chocolate. This recipe makes 12 toppers.

Delicately pipe dark chocolate wings and fill with white chocolate coloured with pink petal dust. Leave to set to create impressive and edible butterfly wings, perfect for popping on top of cupcakes. These butterfly cake toppers would be great on top of birthday cakes or special occasion bakes too.

How to make butterfly cake toppers

Ingredients

• 200g of dark chocolate (50% cocoa solid)
• 200g of white chocolate (cook’s Belgium white choc from Sainsbury’s)
• Pink petal dust

Butterfly cake toppers: Step 1

Make up a batch of our basic cupcakes and allow to cool.

Butterfly cake toppers: Step 2

Melt 200g of dark chocolate in the microwave on 20 second bursts until its smooth.

Butterfly cake toppers: Step 3

Place a piece of greaseproof paper on top of a chopping board and draw on butterfly wings. You can use an edible food ink pen to do this, if you have one.

Butterfly cake toppers: Step 4

Add the melted dark chocolate to a small piping bag, cut a tiny hole in the end of the bag and pipe the outline of the wings. Make sure you pipe them quite thick or they will break, you need to apply quite a lot of pressure to get a thick outline. Pop the wings in the fridge/freezer for 15 minutes to set.

Butterfly cake toppers: Step 5

Melt the white chocolate in the microwave on 20 second bursts until smooth and add the rose pink petal dust. Mix until the colour is even and add it to the piping bag.

Butterfly cake toppers: Step 6

Cut a tiny hole in the end of the bag, remove the wings from the fridge/freezer and fill in the centres. Use a tooth pick to get to the edges by swirling it in small circles. Once all the wings are filled in, give the chopping board a couple of taps on the work surface to even out the chocolate.

Butterfly cake toppers: Step 7

Using the dark chocolate again, add detail in the pink chocolate. If the chocolate has set in the bag, just pop it in the microwave for 10 seconds to melt it again (make sure your bag is microwave safe first). Pop the wings back in the fridge/freezer to set - this should take about an hour.

Butterfly cake toppers: Step 8

Make an ‘M’ shape by folding tin foil. Remove the wings from the fridge/freezer and place in the centre of the tin foil ‘M’ one wing on each side meeting in the middle.

Using the dark chocolate, pipe large pearls all the way down the centre of where the wings meet and pop them back in the fridge/freezer.

Butterfly cake toppers: Step 9

While the wings are setting, whip up our classic vanilla buttercream and either pipe a swirl onto the cakes or spread a layer with a palette knife.

To create this swirl, use a Wilton 1M nozzle. Start in the centre, working your way out to the paper applying quite a lot of pressure as you pipe. Pipe 3 times around and stop in the centre, releasing the pressure, pushing down slightly, and then pulling up quickly.

Butterfly cake toppers: Step 10

After 30 minutes add a butterfly topper to each iced cake.

You might also like…

Chocolate cupcake recipe

Hummingbird Bakery’s vanilla cupcakes recipe

Butterfly cakes