Orange, ginger and rye upside-down cake (foremost image)
Serve with plain yoghurt to maintain it gentle, or a little bit creme fraiche for a wonderful afternoon deal with.
For the oranges
50g unsalted butter
125g demerara sugar
1 vanilla pod, cut up
6-8 oranges of any kind
For the sponge
300g darkish rye flour
½ tsp positive salt
1 tsp floor ginger
1 tsp floor cinnamon
1 tsp blended spice
½ tsp floor cloves
200g unsalted butter
200g gentle brown sugar
200g black treacle
160g complete milk
1 Preheat the oven to 180C/350F/fuel mark 4 and have prepared a 25cm solid-bottomed cake tin.
2 In a small saucepan, soften the butter and the demerara sugar. Split the vanilla pod, scrape the seeds into the butter and break up with a fork, then pour the combination into the cake tin and swirl to coat, laying the cut up vanilla pod within the backside.
3 Cut off the ends of the oranges and reduce downwards across the fruit to peel. Slice crossways into 1.5cm slices. Arrange the slices within the backside of the cake tin on prime of the vanilla pod.
4 To make the sponge, whisk the flour, salt and spices collectively in a bowl. Set apart. In a small saucepan, soften the unsalted butter, sugar and treacle. Whisk collectively till clean. Carefully combine this into the dry flour combine.
5 Whisk within the milk and at last the eggs. Pour the cake combination over the oranges and bake within the oven for 45-55 minutes or till springy and a skewer inserted comes out clear.
6 Let the cake cool for 15 minutes within the tin, then use a knife to launch the cake from the sting of the tin. Put a plate over the cake and switch it the other way up in order that the underside turns into the highest.
Rum and marmalade bostock
A toothsome fruity brunch to rustle up whereas the kettle boils.
4 thick slices of brioche
4 heaped tbsp marmalade
80g flaked almonds
1 tbsp icing sugar
¼ tsp cinnamon
For the frangipane
90g butter, diced and chilled
1 egg, crushed
1 tbsp rice flour
½ tsp vanilla essence
90g floor almonds
1 tbsp darkish rum
For the orange syrup
Juice and zest of ½ orange, ideally blood orange
1 tbsp darkish rum
1 To make the frangipane, beat the butter and sugar in a processor till gentle and creamy. Add the egg a little bit at a time till mixed. Add the rice flour, vanilla essence and almonds and blitz. Add the rum and whizz for five extra seconds. Put within the fridge to set.
2 Make the syrup by heating the water, sugar, juice and zest till the sugar has dissolved. Remove from the warmth and add the rum. Allow to chill.
3 Toast the brioche on each side and preheat the oven to 200C/400F/fuel mark 6. Lay the brioche on a baking tray and brush with the orange syrup.
4 Spread every slice with 1 heaped tbsp marmalade. Spread the frangipane on prime then sprinkle with the almonds. Bake for 15 minutes till colored.
5 Dust with icing sugar and cinnamon.
Lemon and dill popcorn
Dill makes a contemporary addition to nearly something – even snacks.
Lagom by Steffi Knowles-Dellner (Hardie Grant)
Makes 1 giant bowlful
3 tbsp butter
Zest of 1 lemon
2 tsp dried dill
2 tbsp vegetable oil
100g popcorn kernels
1 Melt the butter in a saucepan with the lemon zest and dill. Set apart however preserve heat in order that it doesn’t solidify.
2 Heat the oil in a big saucepan over a medium warmth with just a few popcorn kernels. Once they’ve popped, the oil is scorching sufficient, so instantly tip within the remaining kernels. Partially cowl with a lid, permitting a little bit steam to flee. Shake the pan regularly and wait till there are about 5 seconds between pops earlier than eradicating from the warmth and tipping into a big bowl.
3 While the popcorn remains to be heat, drizzle over the lemon and dill butter and sprinkle with loads of sea salt. Toss very well to evenly distribute and serve right away.
Pomelo, coconut and lime salad
Pomelo is a fruit finest suited to savoury dishes – you possibly can change it with grapefruit sweetened with honey.
Green Kitchen Travels by David Frenkiel and Luise Vindahl (Hardie Grant)
A handful desiccated coconut
A handful of cashew nuts
1 pomelo or 2 grapefruit
½ crimson onion, very finely chopped
A handful of coriander leaves
For the dressing
Juice of 2 limes
2 tbsp clear honey or maple syrup
4 tbsp olive oil
1 Toast the coconut and cashew nuts in a dry frying pan over a low warmth, stirring often, till golden. Tip out of the pan instantly to forestall over-browning.
2 Peel the pomelo as within the first recipe and take away the segments by reducing the fruit away from the membrane that surrounds every slice. Separate the slices into barely smaller items.
3 Put the fruit in a big bowl, add the remaining components and toss to combine. Stir collectively the dressing components and pour over the salad. Toss nicely and serve right away.
Quick clementine compote
Wonderful atop a stack of pancakes or drop scones. Cardamom or cinnamon would work simply in addition to the saffron.
Makes a small jarful
2 tbsp honey
A pinch of saffron (optionally available)
1 Peel the fruits as you’d usually and take away any giant items of pith.
2 Put the flesh right into a pan with the honey and the saffron, in case you are utilizing it. Cook for about 10 minutes till you may have a unfastened, jammy consistency.
Claire Ptak, Rob Andrews, Steffi Knowles-Dellner, David Frenkiel and Luise Vindahl, Anna Jones from theguardian.com