Ingredients

-300 g Tipo 00 flour , plus extra
-100 g semolina flour
-100 g chestnut flour
-1/2 tsp sugar
-6 g fine sea salt
-2 x 7 g sachets of dried yeast
-325 ml tepid water
-Olive oil
-125 g vacuum-packed chestnuts
-A handful of small rosemary sprigs
-50 g thinly sliced pancetta , cut into 5cm lenghts

Directions

Pour the flours into a large bowl with the sugar, salt and yeast and mix well. Form a well in the centre and pour in the water, then mix the liquid around with your fingers, drawing flour in and gradually combining the ingredients to form a dough.

Transfer the dough to a floured surface; knead for 5 minutes, then put back in a clean bowl, cover with a warm, damp cloth and leave somewhere warmish to prove.

Preheat the oven to 200C/gas 6. Meanwhile, lightly oil a 20cm x 30cm baking tray. When the dough has doubled in size, which should take about 30 minutes, tip it back onto the floured work surface and knead again briefly, adding flour if it’s a little too sticky.

Rub a rolling pin with flour and roll the dough to form a 30cm x 20cm rectangle. Using the rolling pin, lift the dough and unroll it over the tray, dropping it neatly into place. Leave to prove for another 30 minutes.

When the focaccia has risen again slightly, push the chestnuts and rosemary springs into the dough. Lay the pancetta on top, so it can crisp up in the oven. Sprinkle with a little salt and drizzle with olive oil. Bake for 15–20 minutes, then remove and place on a cooling rack. Drizzle the focaccia generously with olive oil, and sprinkle with a little more sea salt.By JamieOliver

Ingredients

-100 g 70% cocoa dark chocolate , broken into pieces
-300 ml full-fat milk
-85 g sugar
-3 free-range egg yolks
-300 ml whipping cream

Directions

Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.

Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.

Ingredients

-200 g dried sour cherries
-3 tablespoons kirsch
-100 g unsalted butter
-500 g plain flour , plus extra for dusting
-225 ml milk
-2 sachets dried yeast
-50 g caster sugar
-1 large free-range egg
-150 g mixed peel
-50 g whole almonds
-1 teaspoon ground cinnamon
-300 g marzipan or almond paste
-100 g icing sugar
-1 clementine

Directions

A few hours ahead, or even a day ahead, soak the cherries in kirsch.

Melt the butter. Sift the flour into a bowl. Heat the milk to lukewarm, pour into a jug and stir in the yeast, sugar and a pinch of sea salt. Leave for 5 minutes, then stir in the butter and beat in the egg. Pour into the flour and mix till smooth and shiny. Turn onto a floured surface and make a hollow in the centre.

Drain away any excess booze from the cherries before adding them. Chop and add the mixed peel and almonds, followed by the cinnamon. Knead well. After about 5 minutes the dough should be elastic, but not sticky.

Flour the bowl and put the dough back. Cover with a cloth and leave for 1 to 2 hours, till doubled in size.

Empty the dough onto a floured surface and briefly knead; roll into a 36cm x 26cm rectangle. Roll the marzipan out to be the same length and place along the middle. Fold the dough over, encasing the marzipan, and place on a tray. Leave to rise until doubled.

Preheat the oven to 190ºC/gas 5.

Bake the stollen for 45 minutes, till golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Sieve the icing sugar into a bowl, add the clementine zest and juice to make a thick icing. Drizzle over the stollen before serving.

Ingredients

-1 teaspoon cumin seeds
-250 g wholemeal self-raising flour , plus extra for dusting
-¾ teaspoon baking powder
-350 g plain yoghurt
-olive oil
-2 ripe avocados
-75 g feta cheese
-1 teaspoon rose harissa

Directions

Lightly toast the cumin in a dry pan, then tip into a bowl.

Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough.

Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste.

In another bowl, stir the harissa into the rest of the yoghurt.

Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.

Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 to 3 minutes, until puffed up and charred, turning halfway.

Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.

Ingredients

-1box Betty Crocker SuperMoist chocolate fudge cake mix

-Water, oil and eggs called for on cake mix box

-2jars (11.5 oz each) salted caramel sauce

-1cup heavy whipping cream

-1tablespoon powdered sugar

-1cup chocolate-flavor syrup

-1/2cup chopped salted peanuts

Directions

1- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.

2- Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.

3- In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

Ingredients

Cake

-4cups Original Bisquick mix

-2cups shredded carrots 

-1 1/3cups milk

-1/4cup packed light brown sugar

-1/2teaspoon ground allspice

-1/2teaspoon ground cinnamon

-1/2teaspoon ground nutmeg

-2eggs

-1can (14 oz) sweetened condensed milk

Topping

-1container Betty Crocker Whipped cream cheese frosting

-1cup whipped cream cheese

-1container (8 oz) frozen whipped topping, thawed

-1/2cup caramel topping

-1/2cup chopped pecans

Directions

1- Heat oven to 350°F. Grease bottom only of 13x9-inch pan.

2- In large bowl, mix Bisquick® mix, carrots, milk, brown sugar, allspice, cinnamon, nutmeg and eggs with wooden spoon until just moistened. Pour batter into pan; spread to edges with spatula. Bake about 40 minutes or until toothpick inserted in center comes out clean.

3- Place pan on cooling rack. Cool 30 minutes, then poke holes in top of cake with fork or end of wooden spoon. Pour condensed milk evenly over cake, filling holes. Cool completely.

4- In large bowl, beat frosting, whipped cream cheese and whipped topping just until combined. Use spatula to spread topping evenly over cooled cake. Drizzle evenly with caramel topping; sprinkle with chopped pecans. Cover and refrigerate at least 4 hours to set.

Ingredients

For the lentil ragu
-2 tbsp olive oil
-1/4 pack of 500g frozen sliced onions
-1 carrot, finely diced
-1 celery stalk, finely diced
-3 garlic cloves, crushed
-150g (5oz) mushrooms, finely chopped
-100ml (3 1/2oz) red wine
-250g (8oz) ready cooked Puy lentils
-1 x 400g tinned chopped tomatoes
100ml (3 1/2oz) vegetable stock
-1 tsp dried mixed herbs
-1 bay leaf
-2 tbsp tomato purée

For the white sauce
-100g (3 1/2oz) butter
100g (3 1/2oz) plain flour
-600ml (7fl oz) semi-skimmed milk
-pinch of nutmeg
-9-12 dried lasagne sheets
-50g (2oz) Parmesan, grated
-100g (5oz) mozzarella, torn

Directions

To make the lentil ragu, heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook for 5-6 minutes until starting to soften. Add the garlic and mushrooms and cook for a further 5 minutes on medium.

When the vegetables are soft, add in the wine and cook until it is reduced by half. Wash the lentils in a sieve and tip into the pan, mix well to combine and then add the tomatoes, stock, herbs, bay leaf, 2 tbsp tomato purée and 1 tsp of ground black pepper.

Partially cover a lid on the pan cook on medium for 20-25 minutes. Add 1 tsp of salt when the ragu is nearly done. While the ragu is cooking, prepare the white sauce and preheat the oven to gas 6, 200°C, 180° C fan.

Melt the butter in a saucepan and then add the flour, mix until all combined and cook for 2-3 minutes. Take the pan off the heat and gradually whisk in the milk and nutmeg. When all the milk is added, return to the heat and bring to a gentle boil for 2 minutes, stirring, until you have a custard consistency.

In a large, ovenproof baking dish, layer up the lasagne. Start with ragu, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with torn mozzarella and vegetarian cheese and bake in the oven for 40 minutes.