We don’t know about you, but Christmas dinner just isn’t complete without a side of cranberry sauce ready and waiting on the table! This delicious cranberry sauce recipe is not only easy, but it tastes amazing too. Give it a go throughout this festive season.
Time: 15 minutes
You will need:
1 small pan
250g fresh or frozen cranberries
100g light muscovado sugar
100ml orange juice (carton is fine)
Step 1 On a medium heat, add the orange juice and light muscovado sugar to your pan and stir to combine. Bring mix to boil.
Step 2 Add your cranberries and let stew until soft and tender, but are still holding their shape. This will take around 5-10 minutes depending on whether you use frozen or fresh berries.
Step 3 Take off the heat once the cranberries are soft but slightly intact. The sauce will thicken when cooling. Will keep well in the fridge for a week. Warm up to room temperature before serving.
Is there a difference between using fresh cranberries or frozen?
The only difference between fresh and frozen cranberries can be seen in the time it takes for each to get soft and tender when simmering. If using frozen cranberries, the process may only take 5 minutes, whereas using fresh berries may take longer (8-10 minutes). Its all just personal preference!
Should the sauce be made to use on the day?
This sauce can be kept within the fridge for up to a week. Keep in a tight lidded container to remain extra fresh! Remove on the day of your dinner and leave on the side to achieve a room temperature before serving.
Nothing says crowd-pleaser like a dish of crispy roast potatoes. With the holiday season on the horizon, these tasty, rosemary roast potatoes are the perfect dish for bringing the family together for an unforgettable meal.
Time: 1 hour
You will need:
Roasting oven dish
13 Maris Piper potatoes (Red, Russet or Yukon Gold also work)
1 teaspoon baking soda
60 ml extra-virgin olive oil
1 tbsp – garlic cloves, crushed.
1 tbsp – freshly chopped rosemary
1 tbsp – freshly chopped parsley
Pinch of salt
Fresh ground black pepper
Pinch crushed chilli flakes
Preheat oven to 220°C.
Bring to a boil
Fill a large pot with water and bring to a boil. Add in salt, baking soda, and potatoes, and stir.
Reduce heat to a simmer, and cook for 10 minutes after returning to a boil. Check the potatoes are cooked by piercing the potatoes with a fork. If they are easily pierced, they’re done.
Fry up the herbs
Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
Coat the potatoes
Strain the oil over the potatoes. Add salt and pepper to taste, and mix. Shake the pot that the potatoes are in to loosen the outer layer of the potatoes. This will ensure extra crispiness.
Transfer potatoes to a large baking sheet and roast for 30-35 minutes.
Once your potatoes have browned and are nice and crisp, they’re ready to take out of the oven. Transfer to a bowl and season with more rosemary, salt and pepper.
What are the best potatoes for roasting?
You can use ANY kind of potato for roasting! From white potatoes, red potatoes, baby potatoes, russets, to roasted sweet potatoes, whichever potato you choose will make for delicious roasties.
What goes with roast potatoes?
Roast potatoes are a staple side dish for many meals. These mouth-watering rosemary roast potatoes pair perfectly with a roast joint (beef, lamb), roast chicken, grilled fish, as well as roasted vegetables.
Passionflower tea is warm and inviting on cold winter nights, especially for those who struggle to settle their minds in the evening. Praised for its anxiety reducing properties, the passionflower is said to promote a healthy sleeping pattern and calm those who struggle with hyperactive anxiety.
Said to have been used by native American tribes as a sedative, passionflower tea is worth a try for those who desire more sleep.
Servings: 1 serving
TotalTime: 35 minutes
You will need:
Your favourite mug
For the tea:
1-2 tsp of dried passionflower
1 cup of water
Put your measured dried passionflower herbs into your mug and fill the mug with hot water. Place a plate over top of the mug and let the herb excrete its natural flavours and oils. Let sit for 20 to 30 minutes. When the time has passed, strain out the loose herb and enjoy!
If you struggle with high-functioning anxiety, drinking this tea 3-4 times a day can make a huge difference.
If you’re not too keen on the taste, add a squirt of honey for a sweeter kick.
Drink your tea an hour or two before bedtime to feel the full effect.
Heat oven to 200°C. Brush 1 sheet of puff pastry dough with melted butter, then gently press into a 9-inch tart pan, letting ends extend over edges of pan. Fold in edges of dough, slightly pinching sides to form crust.
Arrange the Pears
Arrange pear slices in decorative circles on the prepared crust. Sprinkle top with sugar, spices and cubes of butter. Bake 45 minutes until crust is deep golden brown and pear topping is cooked. Remove from oven and transfer to cooling rack; leave oven on.
Make the Caramel
While your tart is baking, in small saucepan over medium heat, heat sugar until dissolved. Cook 3 to 4 minutes, carefully swirling pan, until sugar begins to caramelize and turn amber in colour. Remove from heat; stir in butter and salt until combined. Stir in heavy cream. Continue to cook sauce for 2 minutes, stirring constantly, until slightly thickened and smooth. Remove from heat.
Decorate and serve
Carefully and quickly brush top of tart with caramel sauce. Be sure to brush both crust and pear topping. Bake the tart for another 10 minutes until caramel is melted and just begins to bubble. Return tart to cooling rack. Let it cool before slicing.
When should you pick pears?
It’s best to pick pears when they are mature but not fully ripe and let them ripen in the home. Simply, cup the fruit in your hand, tilt horizontally, and it should come away easily. You can then leave them indoors at room temperature for a week to ripen.
How do I store fruit tarts?
This pear tart is best served the day it is made; cool or room temperature storage is fine that day, but be sure to refrigerate the leftovers.
Its raspberry season, so what better time to make a deliciously decadent raspberry cheesecake? This rich and tasty no-bake cheesecake is incredibly easy to make, so it’s the perfect dessert to whip up on a weekday to impress the family without putting in loads of effort.
Combine most the raspberries (leave some for decoration later), sugar and lemon juice/zest in a saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour into a heatproof bowl and cool in the fridge.
Make the base
Crush the digestive biscuits into a fine crumb (it should look like sand). Melt the butter on a low heat on the hob until it becomes liquid. Take off the heat and stir in the crushed biscuits until combined. Transfer the mixture into the cake pan and press the mixture into the bottom of the pan with a spoon to form the cheesecake base. Chill in the fridge for 1 hour.
Make the filling
Place white chocolate in a heatproof bowl and place over a pan with simmering water. Melt over low heat. In a large bowl mix the double cream and cream cheese until smooth (use an electric whisk if preffered). Add powdered sugar, and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
Arrange the cheesecake
Pour the filling over the prepared base, use a spatula to spread it evenly. Cover the cake pan in cling film and chill the cheesecake in the fridge for 6 hours (or overnight).
Decorate and serve
After the cheesecake has chilled, drizzle the coulis over the cheesecake and top with the remaining raspberries. Now you’re cheesecake is ready to serve!
Make it the day before you want to eat it – this cheesecake needs around 6 hours (up to overnight) in the fridge to chill and set.
To create a raspberry swirl effect in your cheesecake, after pouring the filling onto the base, pour some of the coulis onto the hot filling and use a chopstick to swirl the coulis into the filling.
For an extra zingy taste, add a teaspoon of lemon juice into your cheesecake filling.
If you’re harvesting your own raspberries this autumn, remember to pick on a dry day, then either use them fresh or freeze them for later use.
Did you make this recipe? Share your photos with us on our instagram page!
The king of spices. As the world’s most expensive spice, Saffron is celebrated around the world for its versatility in gourmet cooking. Originating from the filaments of autumn-flowering Crocus sativus, discover how to grow and harvest your very own gourmet saffron spice in the garden.
Steps for planting Saffron
Plant Crocus sativus bulbs anytime between August to late September. Space the bulbs around 6 inches apart and 4-5 inches deep in the ground.
Tip 💡 – Approx. 50-65 flowers will produce 1 tablespoon of Saffron.
Steps for harvesting Saffron – Part 1
Saffron is so easy to harvest. Harvest time is in October/November once Crocus sativus start to bloom. Using tweezers, extract the red filaments of the stigma. After extraction, dry the saffron out in a warm, dry room.
Steps for harvesting Saffron – Part 2
Dry out the filaments for around 15-20 minutes and then vwala! You have grown your very own saffron, ready to use in your favourite recipes straight away.
Tip 💡 – If you don’t fancy using your fresh saffron straight away, store away in an airtight container for later use.
The quintessentially British apple crumble is the way to many of our hearts and is an absolute MUST for the colder autumn months. Now that many of our apple trees have produced lovely, juicy apples, it’s time to put them to work! With that in mind, we brainstormed our favourite apple-centred recipes, and we all agreed; you can’t go wrong with the classic crumble.
Perfect for rainy days and family dinners, this apple crumble recipe will have everyone begging for seconds!
Serves: 4 Prep time: 1 Hour
– 3 Medium Apples (either from your garden or bought). Peeled, cored, and sliced. – 2 TBSP of Caster Sugar (use 1 TBSP if you’d like it less sweet) – 1 TBSP of Cinnamon
– 1 TBSP of Rolled Oats – 1 TBSP of Demerara Sugar Cream, custard, or ice cream to serve
Step 1 Heat your oven to 190C/ 170 fan/ gas 5
Step 2 Toss the sliced apples with 2 tbsp of Golden Caster Sugar and 1 tbsp of cinnamon. Transfer the coated apples into a dish that is approx 5cm deep. Press down on the apples so you can barely see the bottom of the dish (we’re avoiding big holes for the crumble to fall into).
Step 3 Put your plain flour and the rest of the caster sugar into a bowl and add a pinch of salt.
Step 4 Add your butter to the bowl and combine the ingredients by rubbing them together with your fingertips. Do this until the mixture starts to look like soft breadcrumbs. If you’d prefer, you can put the mixture into a processor until the mixture looks sandy. Make sure you don’t over pulse!
Step 5 Pour the mixture over your apples in the baking dish and spread it out so it covers the apples evenly. You can do this with a flat spoon.
Step 6 Get a fork and press the mixture down so the crumble becomes compact and crisp.
Step 7 (optional) Sprinkle with your oats and Dermerara sugar.
Step 8 Place your dish into the oven once it has pre-heated and leave in for 34-40 minutes. It should be golden on top and the apples inside should be soft. You can check this with a fork.
Leave to cool and cover with your favourite topping to enjoy!