Chef Savvy

  Method 1 Ingredients 150g pearl barley 1 vegetable stock cube 25g pine nuts 25g flaked almonds 1 tsp fennel seeds 2 tsp coriander seeds 1 large butternut squash (about 1.2kg) 3 tbsp olive or rapeseed oil plus a drizzle 1 red onion finely chopped 1 leek finely chopped 2 garlic cloves finely chopped 200g feta crumbled small bunch sage leaves picked and chopped few sprigs rosemary leaves picked and chopped 50g dried cranberries or apricots, chopped, or a mixture of both 1 lemon zested For the tahini sauce 2 tbsp tahini 1 lemon juiced 1 tbsp honey small bunch parsley chopped Method step 1 Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool. step 2 Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar. ste...

  Method 1 Ingredients Nutrition Chocolate fudge easter cakes 140g soft butter 140g golden caster sugar 3 medium eggs 100g self-raising flour 25g cocoa sifted For the frosting 85g milk chocolate broken 85g soft butter 140g icing sugar sifted 235g/1.5oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose step 1 Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack. step 2 For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs. Method 2 🍰 Chocolate Fudge Easter Cake 🛒 Ingredients For the cake: 1¾ cups (220g) all-purpo...

  Method 1 Ingredients Nutrition 400g block mozzarella (not in water) 50g flour 2 eggs 150g breadcrumbs 2 tsp smoked paprika 2 tsp dried oregano vegetable or sunflower oil for frying dips to serve step 1 Cut the mozzarella into ‘chips’. Tip the flour into a bowl and season well. Whisk the eggs in a second bowl and tip the breadcrumbs, paprika and oregano into a third. Coat the mozzarella sticks in the flour, then the egg, then the breadcrumbs. Transfer to a parchment-lined tray and freeze for at least 2 hrs. step 2 Heat enough oil to come 2-3cm up the side of a saucepan. When hot, drop in a test chip – it should sizzle straight away and brown within a minute or two. The secret is to cook them long enough to crisp up the outside without letting the mozzarella ooze out – it may take you a few practice chips to get it right. Cook the chips in batches and drain on kitchen paper. Serve hot with your favourite dip. Method 2 🛒 Ingredients (Makes about 12 sticks) 12 mozzarella string chee...

  Method 1 Ingredients 375g all-butter puff pastry flour for dusting 2 tbsp apple sauce pickle or chutney 400g sausagemeat or sausages, skins removed 1 egg beaten 2 tsp sesame seeds or nigella seeds (optional) step 1 Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges. step 2 Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. C...