Mrs. Sigg’s Snickerdoodles

Ingredients 1 h48 servings92 cals On Sale What’s on sale near you. 1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Add all…

Mushroom & potato soup

Ingredients 1 tbsp rapeseed oil   2 large onions  , halved and thinly sliced 20g dried porcini mushrooms 3 tsp vegetable bouillon powder 300g chestnut mushrooms, chopped 3 garlic cloves, finely grated 300g potato  , finely diced 2 tsp fresh thyme 4 carrots, finely diced 2 tbsp chopped parsley   8 tbsp bio yogurt 55g walnut pieces Method Heat the oil in a…

Prosciutto, kale & butter bean stew

Ingredients 80g pack prosciutto  , torn into pieces 2 tbsp olive oil   1 fennel bulb  , sliced 2 garlic clove, crushed 1 tsp chilli flakes 4 thyme sprigs 150ml white wine or chicken stock 2 x 400g cans butter beans 400g can cherry tomatoes 200g bag sliced kale   Method Fry the prosciutto in a dry saucepan over a high heat until…

Noodle jar salad

Ingredients 50g instant rice noodles juice ½ lime   1 tsp fish sauce   50g mango pieces 1 carrot   ½ small pack mint   ½ small pack coriander 1 tbsp salted peanuts pinch chilli flakes Method Put 50g instant rice noodles in a bowl and cover with boiling water, leave to stand for 3 mins, drain then rinse in cold water and…

Sticky pear tarts with Roquefort cream

Ingredients 1 large ripe pear   320g pack ready-rolled puff pastry plain flour, for dusting For the cream 1 tbsp honey   50ml double cream 25g mild Roquefort, crumbled 2 tbsp golden caster sugar Method Unravel the pastry and cut out two 15cm diameter circles using a saucer or small plate as a guide. Put them on a tray…

Lemon roast chicken with chorizo stuffing

Ingredients 4 onions  , 2 unpeeled and thickly sliced, 2 finely chopped 2 tbsp olive oil  , plus extra for greasing 3 tsp sweet smoked paprika 4 lemon thyme sprigs 1½ kg whole chicken   2 lemons, zested and then halved 100g chorizo  , diced 120g cooking chorizo  , meat squeezed from the skins 175g fresh white breadcrumbs 100g soft dried apricots, chopped 4 tbsp…

Pot-roast pheasant with pearl barley & stuffed onions

Ingredients 2 tbsp vegetable oil, for frying 1 large pheasant crown (legs removed and kept for the stuffing – see below) 1 large onion  , finely diced 3 garlic cloves, grated 1 parsnip  , peeled and diced 50g pearl barley 200ml dry cider   400ml fresh chicken stock 3 thyme sprigs 100g small wild mushrooms  or chestnut mushrooms, quartered if large 1 Braeburn…

Vegan sponge cake

Ingredients 150g dairy-free spread, plus extra for the tins 300ml dairy-free milk, we used oat milk 1 tbsp cider vinegar 1 vanilla pod, seeds scraped 300g self-raising flour 200g golden caster sugar 1 tsp bicarbonate of soda   For the filling 100g dairy-free spread 200g icing sugar, plus extra for dusting 4 tbsp jam, we used strawberry…

Polenta sweet potato fries with herby dip

Ingredients 1kg sweet potatoes   scrubbed and cut into fries (leave the skin on) 3 tbsp olive oil   1 tbsp smoked salt 4 tbsp polenta   For the dip 180g Greek yogurt 1 jalapeño (deseeded if you don’t like it very hot), roughly chopped 1 garlic clove, roughly chopped 1 small pack mint  , leaves picked 1 smal pack coriander 1 lime   ,…