Honey and Hazelnut Cake

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

225g/8oz honey
6 eggs, separated
110g/4oz plain flour, sifted
110g/4oz ground hazelnuts
100ml/3½ fl oz milk
Method

1. Grease a cake tin and preheat the oven to 180C/350F/Gas 4.
2. Leaving the honey in the jar, place in a pan of hot water so it stays runny.
3. Place the egg yolks into a large bowl. Pour over the honey and beat.
4. Gradually add the sifted flour and ground hazelnuts.
5. Bind the mixture with the milk.
6. Beat the egg whites until stiff and fold into the mixture. Pour into the buttered tin. Bake for 40 minutes.
7. When cold turn out.

Bobotie

This mildly spicy meat dish with an egg custard topping, was declared the national dish of South Africa in 1954. It’s sure to become a family favourite.

Preparation time : 10 minutes
Cooking time : 40 minutes to 50 minutes
Total time : 50 minutes to 1 hour

Serves: 6
Ingredients

500g pack Waitrose Aberdeen Angus Extra Lean Ground Beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp mango chutney
50g Waitrose Orange River Sultanas
350ml semi-skimmed milk
2 slices wholemeal bread, crusts removed
3 large eggs
Method

1. Preheat the oven to 180°C, gas mark 4. Heat a large non-stick frying pan and fry the beef over a medium heat for 2-3 minutes, stirring all the time. Add the onion and cook for a further 4-5 minutes, stirring occasionally, until the onion starts to soften and the beef is lightly browned.
2. Add the garlic and curry powder and fry for 1-2 minutes to allow the spices to cook. Remove the pan from the heat and stir in the mango chutney and sultanas.
3. Pour about 200ml of the milk into a small bowl. Tear the bread into small pieces and add to the milk. Leave to soften for a minute then stir into the beef mixture.
4. Tip the mixture into either 6 individual shallow ovenproof dishes, or a 2-litre shallow, ovenproof dish. Press down well with the back of a spoon.
5. Mix the remaining milk with the eggs and a little seasoning, and beat lightly. Pour over the beef and place in the oven for 30-40 minutes until the mixture is piping hot and the top golden brown. Serve with a light salad of chopped cucumber, cherry tomatoes and sweetcorn.

Cook's tips

There are many variations of this dish. For example you could add chopped dried apricots or apricot jam instead of chutney. If making in advance, follow steps 1 and 2, then add the soaked bread, and egg and milk mixture just before cooking.

Smoky Sausage Kebabs with Fresh Pineapple

These kebabs are so quick and easy to assemble, and make a tasty meal for children. Serve with a salad and chargrilled chunks of corn on the cob.

Preparation time : 15 mins, plus at least 15 minutes marinating
Cooking time : 15 minutes to 20 minutes
Total time : 45 minutes to 50 minutes

Makes: 10 kebabs
Ingredients

2 tbsp malt vinegar
1 tbsp light brown muscovado sugar
2 tbsp tomato ketchup
1 tsp smoked paprika
1 tsp Bart Fines Herbes
420g pack Waitrose British Pork 30 Cocktail Sausages
425g pack fresh prepared pineapple
Method

1. Blend the vinegar, sugar, ketchup, paprika and herbs in a shallow dish and add the sausages, turning to coat well. Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes or up to 1 hour).
2. Preheat the barbecue or grill to its highest setting. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning.
3. Thread 3 sausages onto each skewer, alternating with the pineapple pieces. Cook for 15-20 minutes, turning regularly and basting with any remaining marinade.
4. Serve the kebabs with a mixed salad and chargrilled corn on the cob chunks.

Cook's tips

Add some chunks of yellow and red pepper to the sausages, to make larger kebabs for adults. Use the same marinade recipe, but substitute the sausages with some chicken breast pieces.

Chicken Enchiladas with Smoky Tomato Sauce

The smoky tomato sauce has a hint of cocoa for a deeper, richer flavour. But don’t worry, it’s not too spicy, so it’s cool for kids.

Preparation time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes

Serves: 8
Ingredients

For the filling:
200g pack Waitrose Roast Chicken Sweet Chilli Mini Fillets, shredded
195g can Waitrose Sweetcorn Crisp and Naturally Sweet in Water, drained
200g grated mature Cheddar cheese

For the enchilada sauce:
300g pack 8 corn tortillas
2 tsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ tsp smoked paprika
680g jar Waitrose Organic Passata
1 tbsp cocoa powder
Method

1. Preheat the oven to 200°C, gas mark 6. Wrap the tortillas in foil and place in the oven for 15 minutes to warm through (according to pack instructions), while you make the sauce.
2. Heat the oil in a medium sized saucepan and gently fry the onion for 4-5 minutes until softened. Add the garlic, paprika, passata and cocoa and simmer gently for about 10 minutes. Tip half the sauce into the base of a large, shallow, oblong ovenproof dish.
3. Assemble the 8 enchiladas by putting a little bit of chicken in a line down the centre of each tortilla, together with some sweetcorn and a sprinkling of cheese (reserve a little to use as topping). Roll up each tortilla, tucking in both ends when rolling, and place in the dish seam-side down. Pour over the remaining enchilada sauce and scatter with the reserved cheese.
4. Place in the oven for 10-15 minutes until the cheese has melted and the sauce is bubbling. Serve with soured cream, salad leaves and cucumber slices.

Crumbly Cookies with Jammy Fillings

Preparation time : 15 minutes
Cooking time : 15 minutes to 20 minutes
Total time : 30 minutes to 35 minutes

Makes: 30
Ingredients

225g soft butter
100g caster sugar
1 tsp vanilla extract
275g plain flour, sifted
½ tsp baking powder, sifted
8 tbsp jam (use a selection such as raspberry and apricot)
Method

1. Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking parchment. Place the butter and sugar in a mixing bowl and beat using an electric whisk or a wooden spoon until pale and fluffy.
2. Add the vanilla extract and continue beating until well combined. Using a metal spoon, fold in the flour and baking powder until the mixture forms a soft dough.
3. Take a small piece of the dough and roll in your hands to make a ball. Place on the baking tray then repeat to make more balls, leaving a gap between each one (as the mixture will spread during baking). Repeat until all the mixture has been used.
4. Make an imprint into each ball using your finger, deep enough to hold a little jam. Carefully fill each cookie with about ½ teaspoon of jam, making sure you don’t overfill.
5. Place in the oven for 15-20 minutes until lightly golden brown. Carefully transfer to a wire rack and cool completely before eating. Perfect with a glass of orange squash.

Cook's tips

You could try other fillings for the cookies, such as lemon curd or even giant chocolate buttons. The cookies will keep in an airtight tin for up to 3 days.

Sweetcorn fritters, bacon and guacamole

Preparation time : 15 minutes
Cooking time : 25 minutes to 30 minutes
Total time : 40 minutes to 45 minutes

Makes: 12 fritters
Serves: 4
Ingredients

100g Waitrose Organic Self-raising Flour
150ml organic semi-skimmed milk
2 organic eggs, separated
Pinch Waitrose Organic Chilli Flakes (optional)
½ x 20g pack fresh organic curly parsley, finely chopped
½ x 500g bag frozen Waitrose Organic Sweetcorn, thawed
4 rashers Waitrose Organic Free Range Smoked English Dry Cure Back Bacon
4 tsp organic sunflower oil, for frying

For the guacamole
1 ripe organic avocado, halved, stoned, peeled and chopped
Juice of ½ organic lemon
1 tbsp Waitrose Organic Mayonnaise
Method

1. Sift the flour with a pinch of salt into a large mixing bowl. Pour the milk into a jug then add the egg yolks, chilli flakes if using, and parsley. Mix well. Gradually add the egg mixture to the flour, whisking until smooth. In a clean bowl, whisk the egg whites until they form soft peaks, then fold into the batter along with the sweetcorn. Leave the batter to stand while you make the guacamole.
2. Using a fork, mash the avocado with the lemon juice, mayonnaise and seasoning until smooth and creamy. Set aside while you grill the bacon on a medium heat for 3-4 minutes until crisp.
3. Meanwhile, heat 1 teaspoon of oil in a frying pan. Ladle spoonfuls of the batter into the pan to make individual fritters about 10cm in diameter. Cook in batches of 3.
4. Fry the fritters for 3-4 minutes on each side, until golden brown, then keep warm while you cook the remaining batches. Cut the bacon rashers in half and sandwich between 3 fritters, to make a stack, then repeat. Serve topped with a generous dollop of guacamole.

Cook's tips

Any leftover fritters can be cooled, then frozen for enjoying another day.

Lemon drizzle cake

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

• juice 11⁄2 lemon
• 85g caster sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy,
2. add the eggs, one at a time, slowly mixing through.
   
3. Sift in the flour, then add the lemon zest and mix until well combined.
   
4. Line a loaf tin (8 x 21cm) or round case with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
   
6. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
   
7. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Mandys Marbleous Marble cake

225g butter , softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Mix all ingredients together, except cocoa powder.
seperate into 2 bowls, add cocoa powder to 1 bowl.
Put in a tin, bake for approx 45-55 mins. Gas Mark 4