Blackberry Cheesecake Brownies

Blackberry cheesecake brownies that will have everyone begging for second. A rich brownie base, tangy cheesecake and sweet blackberry swirl!!!

Ingredients:

For the brownies:

• ¾ cup cocoa powder
• 1½ cups sugar
• 2 eggs
• 170g butter
• ½ cup plain flour
• 2 tsp vanilla extract
• ½ tsp salt

For the Blackberry puree

• 180g fresh/frozen blackberry
• ¼ cup granulated sugar
• ¼ cup water

For the cheesecake:

• 225g cream cheese, softened
• ¼ cup greek yogurt
• 1 large eggs
• ¼ cup sugar
• ½ tsp salt

Method:

Blackberry puree: Cook blacberry puree by combining all the ingredients in a small saucepan over medium-high heat for about 10 minutes.  Using a whisk or spoon to help break down the blackberries. Once cooked, place a fine mesh strainer over a small bowl and using a spatula, squeeze through all the liquid and dispose if the solids. Let cool to room temperature.

Pre-heat oven to 160ºC. Line an 8"x8" baking dish with parchment paper and set aside.

Melt butter in a saucepan or in microwave. Stir in sugar, eggs, vanilla extract and salt. Once combined, fold in cocoa powder and flour.

Pour the brownie batter into a baking dish, spreading evenly to the edges. Combine all the cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium high speed.

Pour over the brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife or toothpick. Try ro swirl only into the cheesecake batter, not the brownie batter.

Bake for 50-60 minutes or until the cheesecake begins to turn golden and a toothpick inserted in the center of the brownies comes out mostly clean.

Place in the fridge and allow to cool for at least 2 hours but up to overnight. Cut into 9 squares.

Mushroom Wellington

This tasty vegan Portobello Mushroom Wellington is perfect main for Christmas dinner!!!

Ingredients: 

• 4 portobello mushrooms
• 4 cloves garlic, minced
• 1 tbsp fresh thyme (leaves part)
• 1 tbsp fresh  rosemary, finely chopped
• 1 tbsp olive oil
• sprinkle of salt and pepper

Nut Roast:

• 1 large red onion, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• sprinkle of salt and pepper
• 1 cup white wine
• ½ tbsp brown sugar
• 2 cups chestnuts
• 2 cups pecan
• 2 slices seeded bread
• ½ cup vegetable stock

Wellington Case:

• 2 block short crust pastry
• ½ cup soy milk, for brushing and sticking

Method:

Put the portobello mushrooms in a baking tray and cover in a splash of olive oil.

Sprinkle the rosemary, thyme, salt, pepper and garlic over the top of the mushrooms.

Bake at 200°C for 15  minutes and once they are ready, set to one side to cool.

Put the red onion in a pan with olive oil and fry until it is translucent.

Add the rosemary, thyme, salt, pepper and cook them together until they are sticking. Add a cup of white wine and cook the alcohol off.

Add some brown sugar and mix it round so it caramelises, pour the mixture in a glass mixing bowl.

Put the chestnuts, pecans and bread in a food processor and whiz them all up into crumbs. Add the crumbly mixture into the glass bowl with the onions and gradually pour in the vegetable stock.

Stir the mixture round with a wooden spoon so it clumps up. Spread 1cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)

Mould the mixture with your hands into a large, thin, wide sausage shape.

Put the pre-cooked portobello mushrooms on top of the sausage.

Encase the mushrooms in the rest of the nutty mixture and smooth it out with your hands.  Carefully lay the second sheet of the shortcrust pastry over the top of the roast mould.

Push the pastry down with your fingers. Cut off the edges of the pastry with a pizza cutter or a sharp knife.  Remove the excess. Cut the excess into shapes to decorate the wellington.

Seal the edges with fork, take care here, make it look good.

Decorate your wellington with shapes you cut out of the excess pastry and fork in air holes.

Bake fir 200°C for 40 minutes, check after 30 minutes. f it looks ready, take it out from the oven.

Use a bread knife to carve the wellington into slices.

Serve with all the trimmings.

Blueberry Cake with Honey and Lemon

This delicious blueberry, honey and lemon cake is a proper teatime treat that is really simple to make. When it's fully cooked, it will have a crisp dark brown exterior which looks even  more appetising with a light dusting of icing sugar and a handful of fresh blueberries. It is best enjoyed fresh out the oven with a steaming pot of tea or coffee and a good company.

Ingredients:

• 150g butter, melted
• 175g castor sugar
• 50g honey
• 150g greek yogurt
• zest of 1 lemon
• 1 tbsp vanilla extract
• 225g self raising flour
• 2 eggs
• 125g blueberries, plus extra to serve

Method:

Heat the oven to 150°C fab oven. Line a 25 x 12 cm loaf tin.

Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla.

Fold in the flour and blueberries.

Spoon into the lined tin, level the surface and bake for 1 hour until cooked through. Test with a skewer and should come out clean. Serve with dusting of icing sugar and extra blueberries.

Baby shower cupcakes

These cute baby shower cupcakes are easy to make.  Celebrate with family and friends with these delightful little crowd pleasers! Can use any type of cupcakes for this.

The baby name has been picked and you have got the perfect gift to give to the mom-to-be at the baby shower. The party games are ready to go, so now it's time to consider one of the most important parts of any party: the cake, of course!

Steamed Bao Buns

These Asian Steamed Buns /bread will wow your friends and family. Also known as Bao, these buns are a blank canvas for whatever you'd like to fill them with.....preferably something savoury, sweet and spicy all at the same time.

Ingredients: 

• 2½ cups plain flour (use bleached flour if you want a complete white bubs)
• 1/3 cup (84ml) warm water
• ½ cup (125ml) warm milk
• 1 tbsp active dried yeast
• 4 tbsp sugar, divided half
• 2 tbsp sunflower oil
• ½tsp baking powder
• ¼ tsp salt

Method:

Combine warm water, milk, active yeast, sugar and oil. Whisk to let the yeast and sugar dissolve then let it sit until yeast activate, about 5-10 minutes.

Meanwhile, combine flour, sugar, baking powder and salt in a stand mixer. You can mix this with your hand if you prefer.

Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes dough shape. Keep kneed for 3-4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough out from the hook and form a ball. Place back to the mixing bowl, cover with cling film and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed.

Place the raised dough on a working surface. Roll out the dough ¼ inch thick. Sprinkle flour is not necessary but if you do, use as minimal as possible. Cut the dough 3½ to 4 inch circle with a round cutter. This recipe makes about 13-16 baos.

                                                     

Lightly brush or spray oil on one surface of the baos and fold in half and place a piece of baking paper in the centre.

                             

                                                                        

Gently press each bao with a roller and place on a baking paper. Cover with a lid and let it rest for additional 30-40 minutes.

Meanwhile, bring water to a boil on wok or a steamer pot. Carefully place the steamer with the baos on top of the boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8-12 minutes. When they are done cooking, tilt the lid a little for a slow air circulation about 2-3 minutes before opening the lid.

Prise open each bun and fill with pulled pork or pull jackfruit or any filling you fancy.

You can serve the baos as a side or make sandwiches!

Enjoy!

Heart Cheesecake

This Valentine's tell your sweethearts how you feel by adding personalised messages on brightly coloured, rich and creamy, Heart Cheesecakes. This fun twist on a holiday classic is sure to win the hearts of your loved ones. 

Each sweet little dessert was brightly coloured and personalised with a special message printed on top just like the candy conversation hearts

Ingredients:

• 10-12 digestive biscuits, finely blitz
• a pinch of cinnamon powder
• 25g butter, melted
• 450g cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 500ml sour cream
• 1 tsp vanilla extract
• some food colouring, blue, red, purple, green pink, yellow

Method:

Fill a roasting pan with enough water to come half way up the sides of the silicone heart moulds. Set the pan in oven.

Heat oven to 160°C/140°C for fan assist oven.

Mix together the biscuits crumbs, cinnamon and melted butter. Divide equally the crumbs among the 18 hearts shape silicone mould. Press the crumbs into an even layer and refrigerated until needed.

Beat cream cheese until creamy and smooth. Add sugar and beat until incorporated. 

Beat in the eggs and then sour cream and vanilla and mix just to combine. 

Equally divide the batter into 6 bowls. Colour one bowl of filling pink, another yellow, purple, green, orange and blue using food colouring.

Equally divide each colour of filling among 3 heart cavities. 

Bake cheesecake in a water bath for 18-24 minutes until the edge look set but the centre is jiggly but not wet.

Remove from oven and water bath and allow to cool at room temperature for an hour. 

Freeze for at least 2 hours the remove and un-mould.

Paint conversation heart phrases onto the tops of the cheesecakes using red food colouring

Vegan Garlic & Herbs Cheese

Making a vegan cheese has never been so easy. This garlic and herbs cheese is delicious, dairy free and has no added oil. Is made of cashew nuts, agar agar powder, nutritional yeast and spices. Serve on bagels, chips, crackers or celery. Enjoy! 

                                                                                                                                                               

Ingredients:

• 60g cashew nuts
• 1 tsp basil
• 1 tsp oregano
• ½ tsp salt
• 1½ tsp cornflour
• ½ of 1 garlic clove
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice or cider vinegar
• 1 tsp maple syrup
• 1 cup water, divided
• 1½ tsp agar agar powder
• oil to brush the ramekin

Method:

Soak the cashew nuts  1 hour in hot water.

Drain the cashew nuts and place them in a blender along with the basil, oregano, garlic, salt, cornflour, nutritional yeast, lemon juice, maple syrup and ½ cup water. Process for 2-3 minute and set aside.

In a saucepan combine ½ cup water and agar agar powder. Add the cashew nut mixture and bring to a boil, stirring constantly.

Pour into the lightly oiled ramekin and refrigerate at least 2 hours. Remove by turning upside down onto a board.

Bacon-Wrapped Pork Tenderloin

Nothing beats the scent of rosemary and roasted bacon from the oven, it's maybe the best recipes for pork you will ever have!. To enhance the recipe, you can add more flavouring by letting the tenderloin marinate overnight. Serve this gourmet dish for a dinner main course and just watch the smiles on the faces of your guests! This serve 4

Ingredients: 

• 600g pork tenderloin
• 100g thin sliced bacon
• 2 onions
• 2 cloves garlic
• ½ cup chicken stock
• rosemary
• ground pepper and olive oil

Method:

Preheat oven  to 180°C/160°C for fan assist oven.

Prepare the pork tenderloin, wrap it with bacon slices and tie up with a string, along with rosemary sprigs.

Put the roast in a rectangular baking dish. Add the onions, garlic, chicken stock and a little olive oil.

Lightly ground pepper over the wrapped tenderloin and roast for 40-50 minutes depending on the size.

Remove the string before serving. Cut the tenderloin and serve with the gravy and side dish of your choice-roasted potatoes, green beans, carrot, broccoli....

Blood Orange Coffee Cake

Blood orange might sound unappetising but they earned that name because of the vivid re colour of their flesh. The fruit is similar in taste and texture to a regular orange but unlike traditional  oranges, blood oranges aren't available all year round.

Ingredients:

For Streusel

• ½ cup packed light brown sugar
• ½ cup plain flour
• 2 tsp cinnamon
• 1 tsp cocoa powder
• 1 tsp instant espresso coffee powder
• ½ tsp salt
• 60g cold butter, cut into pieces

For cake

• 3 cups plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 230g butter, softened at room temperature
• 1½ cup sugar
• 2 tbsp freshly grated orange zest
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup plain yogurt

Blood orange glaze

• ¼ cup freshly squeeze blood orange juice
• ½ tsp vanilla extract
• ¾ icing sugar

Method:

Preheat oven to 175°C. Butter and flour a 10 inch bundt cake pan and set aside.

For Streusel: Whisk together the sugar, flour, cinnamon, cocoa, espresso powder and salt. Add the butter pieces and using finger tip, mix together the flour and butter until the flour is incorporated and in tiny pieces, looking like crumble.

For the cake: Take the and mix it with the orange zest. Rub in between your fingers to combine fully. 

In a small bowl, whisk together the flour, baking powder, baking soda and salt. Beat the butter with electric mixer on medium speed until creamy, then add the sugar and beat for 5 minutes on medium speed until fluffy, scrapping down the sides if needed. 

Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat well. Beat in the yogurt, again scraping down the side if needed.

Gradually add in the dry ingredients with the mix on a low speed. Beat until they are just incorporated. Spoon half of the batter into the greased bundt tin. Sprinkle the batter with two thirds of the streusel. Add the remaining batter on top then swirl in the remaining streusel with a knife. Bake until the wooden pick inserted into the cake comes out clean, about 45 to 55 minutes.

Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely.

Once cool, drizzle the cake with blood orange glaze. let it set for about 30 minutes then slice and serve.

Blood orange glaze: Whisk together the ingredients until combined and smooth.

Nut Roast en croute

Cook this perfect festive nut roast recipe-it's not just for vegans and will make a great addition to your Christmas dinner. 

Ingredients:

• 1 tbsp groundnut oil
• 1 onion, finely chopped
• 1 celery stick, finelly chopped
• 2 carrots, peeled and finelly chopped
• 2 cloves garlic, finelly chopped
• 250g chestnut mushroom, finelly chopped
• 150g mixed nuts
• 100g red lentils, rinsed
• 100g cooked chestnuts, crumbled
• 1 pack ready to roll light puff pastry
• 3 tbsp almond milk

Method:

Preheat oven to 200°C/180°C for fan oven.

Heat the oil in a large non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 5 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high , add the mushrooms and cook for a further 5 minutes.

Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whiz in the food processor until coarsely ground. 

Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.

Combine the nuts, lentils, and crumbled cooked chestnuts with sautéed vegetables. Season to taste and leave to cool.

Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.

Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for over 40-45 minutes, until the pastry is nice and golden.

Mini Chocolate Peanut Butter Bundt Cakes

This mini cakes ! Oh la la . They feature the addictively-good combo of chocolate and peanut butter in a cute Bundt cake shape. And the good news is, there is a cheating way to make this cake to save times if you don't have much time.  A box of chocolate cake mix is the answer!

Method:

• A package chocolate cake mix, batter prepared according to the package directions
• 1 cup smooth peanut butter
• 1 cup chocolate chips
• ½ tsp vegetable oil
• 1½ cup coarsely chopped Reese peanut butter cups

Method:

Preheat oven to 180°C/160°C for fan oven. Coat the mini bundt moulds with cooking spray and lightly flour.

Mix the chocolate cake mix according to the package direction. Pour batter evenly into the bundt mini mould. Bake 18 to 20 minutes or until a toothpick inserted  in centre comes out clean. Let it cool for 10 minutes, then invert onto cooling racks to finish cooling completely.

Place peanut butter into a resealable plastic storage bag and snip off the small tip of one corner. Drizzle peanut butter evenly over the cakes.

In a small microwave bowl, combine chocolate chips and oil. Microwave 60 seconds or until chocolate is melted and smooth.Place chocolate into another resealable plastic storage bag and snip off a small tip of one corner. Drizzle chocolate evenly over the cakes.

Place peanut butter cups in centre of the cakes. Let sit 30 minutes or until the chocolate harden.

Berry Rare Cheesecake

This cheesecake is berry rare indeed with an Oreo crust, creamy mixed berry centre nd raspberry puree jelly topping.

Ingredients:

Crust:

• 150g Oreos, finely ground
• 50g butter, melted
• 150g frozen mixed berries
• 1½ tbsp granulated sugar
• 1 tbsp lemon juice

Cheesecake filling:

• 120g cream cheese, room temperature
• ½ cup yogurt
• 2 tsp gelatin, dissolved with 2 tablespoons warm water
• ½ cup double cream
• 1½ tbsp granulated sugar

Jelly topping:

• ½ cup raspberry puree
• 2 tsp gelatin, dissolved with 1½ tbsp warm water

For decoration:

• double cream
• berries
• mint

Method:

In a bowl, combine crushed Oreos and melted butter. Press into a bottom of a round springform pan.

In a medium bowl, combine the mixed berries, sugar and lemon juice. Heat in microwave for 2 minutes. Set aside.

Into a blender, add all cheesecake filling ingredients. Blend until combined. Divide mixture between 2 bowls. Into the first bowl, add one-fourth of the berries and stir to combine.  Add the remaining berries to the second bowl, stir to combine.

Pour the mixture with more berries onto the Oreo layer. Place in fridge to chill for about 30 minutes until hardened.

Add the remaining cheesecake filling mixture and chill until hardened.

In a small bowl, combined raspberry puree and gelatin. Pour on top of cheesecake.

Add double cream into a syringe and squirt dollops in a circle on top of cheesecake. Use a skewer to swirl gently. Place in fridge to chill until hardened.

Remove from pan. Garnish with berries and mint before serving.

Eggless Chocolate Mousse Cake

Eggless chocolate mousse cake without the use of oven! SOOOO freaking smooth and delicious !

Ingredients:

• 1 litre milk ( soya, almond or milk)
• 100ml double cream ( or vegan cream)
• 150g sugar
• 50g cocoa powder
• 50g corn flour
• 300g cup dark chocolate

Method:

Line a 8" x 8" cake tin with parchment paper.

Combine all the ingredients except the dark chocolate in a large mixing bowl and mix well. Strain to remove any lumps.

Pour the mixture in a saucepan and cook until it's just boiling. Add in the dark chocolate. Continue cooking until it's smooth and thicken.

Pour into the prepared pan. Keep in the room temperature to cool. Once cool keep in the fridge for 6 hours or overnight.

Flip the mousse over a board. Remove from mould and dust with cocoa powder.

Slice into pieces with a very hot knife.

You can also go to YouTube to look at step by step at https://goo.gl/images/Q2wWjw

Coconut & lemongrass broth

A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours.

Ingredients:

• 3 cloves garlic, peeled
• 2-3 green chillies, stem removed if prefer not too hot
• thumb-size ginger, peeled and chopped
• 4 tbsp coconut oil or cooking oil
• 4 spring onions, roughly chopped
• small bunch of coriander
• few springs fresh mint
• ½ tsp ground turmeric
• 2 x 400ml tins coconut milk
• 2 limes, juice separately
• 1 tbsp vegetable stock powder or 1/2 vegetable stock cube
• 1 tbsp soy sauce
• 2 lemongrass, smash
• 1/2 butternut squash, peeled and thinly sliced
• 100g spinach 
• 100g rice noodles

Method:

Warm the coconut oil in a small pan over a low heat until melted.

Put the ginger, garlic, spring onions, almost all of the coriander and mint and melted coconut oil into the food processor. Blend for 30 seconds or until you have a smooth deep green paste.

Put a deep medium-sized pan over a medium heat and add the herb and spice paste stirring it for a minute while it warms. Stir in the turmeric, coconut milk, juice of one lime, vegetable stock and soy sauce.

Fill one and the half coconut milk tins with hot water and add it to the pan. Put in the lemongrass. Bring it to boil, then lower the heat to a simmer. Add butternut squash.

Put the noodles into a heatproof bowl and pour just enough of the boiling water from the kettle to cover them.

Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it is needed to add some sweetness and more lime and salt as needed.

Drain the noodles and divide between 4 deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. 

Chicken Katsu Curry

This restaurant favourite is so simple to make at home. 

Ingredients:

For the chicken:

• 4 skinless chicken breast
• 50g plain flour
• 1 large egg, lightly beaten
• 100g panko breadcrumbs
• sunflower oil, to shallow fry

For the curry sauce:

• 1 tsp sunflower oil
• 1 onion, finely chopped
• 1 inch fresh ginger root, peeled and grated
• 2 garlic clove garlic,crushed
• 1 tbsp medium curry powder
• 2 tbsp plain flour
• 500ml chicken stock
• 1 tbsp soya sauce
• 2 tsp honey

Method:

Bash the chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness.

Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.

For the sauce: Heat the oil in a saucepan and fry onion over medium heat for 5 minutes to soften and start to turn golden. Add ginger and garlic and cook for a further minute, then stir in curry powder and flour. Cook for 1 minute, then gradually add stock to avoid lumps forming. Add soya sauce and honey. Bring to boil, then simmer for 10-15 minutes to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.

Heat a thin layer oil in a large non-stick frying pan over medium-high heat and cook chicken  for 5 minutes on each side or until cooked through. Slice to a thick slices and serve with rice and the curry.

Enjoy!

Vegan Chocolate Raspberry Tart

Rich and smooth dark chocolate that melts on your tongue followed by a kick of bright and zingy fresh raspberries It is simply to die for.
A nutty toasted almond base topped with tangy raspberries and then covered in a creamy and intensely dark chocolatey dark chocolate filling.

Ingredients:

• 75g almond
• 50g oats
• 100g pitted dates
• 1 tbsp coconut milk, melted
• pinch of salt
• 400ml full fat coconut milk
• 25g corn flour
• 40g sugar
• 30g cocoa powder
• 1 tsp vanilla extract
• 100g frozen raspberries

Method:

For the base: Toast the almonds in frying pan until light golden brown and fragrant. 

Place the almonds, oats, dates, salt and coconut oil in a food processor and blitz until fine crumbs that stick together when you pinch them between your fingers.

Firmly press the mixture into a loose bottom cake tin or tart tin. Pop it in the fridge to set  and move on to the chocolate filling.

Pour the coconut milk into a small saucepan. Mix the corn flour with few tbsp of the coconut milk in a small bowl until you have a thin paste.

Add the sugar and cocoa powder to the saucepan and bring to a boil. Slowly add the corn flour mixture and whisk continuously to avoid clumps from forming. Turn down the heat, keep whisking and cook until a thick custard like texture.  Take the filling off the heat and mix in the vanilla extract.

Take the tart base out from the fridge and scatter the raspberries evenly. Pour over the chocolate filling and spread it around until every last raspberry is covered.

Put back in the fridge and let it set over night.  Enjoy!

Pork with Sweet Potatoes

A colourful dish, with sweet potatoes, dried cranberries and apple slices.

Ingredients:

• ½ cup plain flour
• ½ tsp salt
• ¼ tsp pepper
• 1 pork tenderloin, about 450g
• 1 tbsp oil
• 2 medium sweet potatoes (about 450g), peeled and cubed
• ½ cup dried cranberries
• 400ml chicken stock
• 1 tbsp Dijon mustard
• 1 medium apple, sliced
• 4 spring onions, chopped

Method:

In  a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 pieces, pound each with a meat mallet to ¼-in thickness. Dip pork in flour mixture to coat both sides, shaken off excess.

In a large nonstick pan,  heat oil over medium-heat, brown pork in batches. Remove from pan.

Add sweet potatoes, cranberries and stock into the same pan. Bring to a boil. Reduce heat, simmer covered for about 5 minutes or until potatoes are almost tender. Stir in mustard.

Return the pork to the pan, add apple and spring onions. Return to a boil. Reduce heat, simmer, covered for further 5 minutes or until pork and sweet potatoes are tender.

Vegan Raspberry, Almond and Sherry and Saffron Trifle

This glorious vegan trifle recipe is perhaps the ultimate comfort food dessert. Beautifully rich coconut cream, custard and raspberry compote add bags of flavour.  The raspberries make it a summery dessert. But you can use any seasonal fruit you like.

Ingredients:

Vegan sponge:

• 200g self-raising flour
• 160g castor sugar
• 60g ground almond
• 1½tsp baking powder
• 250ml soya milk
• 100ml oil
• 1 tsp vanilla extract

Saffron custard:

• 1.5ml almond milk
• 180g castor sugar
• 2 tsp vanilla extract
• 1 pinch saffron, about 10 threads
• 80g cornflour

Berry Compote:

• 260g raspberries
• 100ml water
• ½ tbsp lemon juice
• 60g castor sugar

Coconut Whipped Cream:

• 800ml coconut milk, chilled in the fridge overnight
• 50g icing sugar
• ½ tsp vanilla extract

Method:

For the sponge: Preheat the oven to 180°C/160°C for fan oven. Line a 23cm round cake tin with baking paper.

Place all the dry ingredients for the vegan sponge in a large bowl and mix together. Measure out the wet ingredients into a jug and again mix together with a whisk. Pour the wet ingredients into the dry mixture and mix until well combined, then pour into the lined cake tin. Bake for 30 minutes until well risen and the sponge springs back to the touch.

Remove from the oven and leave to cool for a few minutes in the tin, then turn out on to a wire rack and leave to cool completely.

For the custard: Put all the ingredients, except the cornflour into a pan and heat gently, stirring frequently until warm.

Mix the cornflour with enough cold water to make a smooth paste. Add to the almond milk mixture and cook for a few minutes, stirring until thickened. Remove the pan from the heat. Strain the custard through a sieve to remove any lumps. Leave to cool.

For the raspberry compote: Put half the berries with the remaining ingredients in a saucepan and bring up to a simmer. Cook gently for 10-15 minutes, stirring frequently, until the berries have totally broken down and the liquid is glossy.

Take the pan off the heat, leave the compote to cool a little then blend with a blender. Strain the mixture through a fine mesh sieve to remove the seeds, then mix with the remaining berries.

To assemble: Cut the sponge into slice 2.cm thick and use to line the base of a glass trifle dish evenly. Pour the sherry evenly over the sponge, then spoon over an even layer of raspberry compote.

Leave in the fridge for 20 minutes or more to settle before carefully spooning over the custard. Cover and leave the custard to set in the fridge for a few hours.

When the custard is almost set, make the coconut whipped cream. Open the can of coconut milk and scoop off the thick cream from the top into a bowl. Sift icing sugar into the bowl and add in the vanilla extract. Whisk in a fairly high speed until the mixture comes together. careful not to over whip.

Pipe the freshly whipped coconut cream on top of the trifle or spoon a small spoonfuls and spread out across the top, then heat the spoon in hot water and use it to smooth the surface of the cream. Finally scatter with the toasted almonds and decorate with raspberries