Layered berry breakfast containers
Preparation time: fifteen minutes
75g (2¾oz) muesli
2 tbsps goji berries
100ml (3½fl oz) freshly squeezed orange juice or from the carton
500g (1lb 1¾oz) honey-flavoured
350g (12¼oz) bananas, hulled, along with a couple of extra, hulled and sliced
1 tablespoons of chia seeds
100g (3½oz) blackberries
Mix the muesli, goji berries and orange juice together then spoon half the mix into the bottom of 4x370g (13oz) clip-top or screw-capped jam jar. Top having a layer of yogurt.
Roughly chop then mash the bananas. Mix using the chia seeds and spoon over the top yogurt.
Cover with the majority of the remaining muesli then your yogurt. Sprinkle using the blackberries, a couple of extra sliced bananas and all of those other muesli mixture. Clip or screw around the covers then serve now or chill until ready.
Naked berry celebration cake
Preparation time: 40 minutes
Cooking: 1¼ hrs
400g (14oz) soft margarine
400g (14oz) caster sugar
Finely grated rind of two lemons
550g (1lb 3½oz) self-raising flour, sifted
5 tbsps semi-skimmed milk
Juice of two lemons
150g (5¼oz) caster sugar
100g (3½oz) butter, at 70 degrees
350g (12¼oz) icing sugar
100g (3½oz) lemon curd
75g (2¾oz) raspberries
400g (14oz) bananas, halved if large
225g (8oz) raspberries
100g (3½oz) particularly
Just a little sifted icing sugar
Edible flowers, optional
Preheat the oven to 160C/140C fan/320F/gas mark 2½. Cut lengthy strips of non-stick baking paper just a little taller compared to sides of the cake tin. Collapse one of the lengthy edges by 2cm (¾in) make small scissor snips to the fold. Arrange the strips round the sides of the 20cm (8in) wide and 13cm (5in) deep, round cake tin using the snipped edges downwards adding a circle of non-stick baking paper to the bottom of each tin.
Add some soft margarine, caster sugar and lemon rind towards the bowl of the electric mixer then beat together until light and fluffy.
Add 1 egg and milk then beat until smooth. Give a second egg along with a spoonful of flour and beat until smooth. Progressively mix out of all remaining eggs and flour alternately before the cake mixture is smooth.
Divide the mix between your 2 tins so they really are a similar depth then smooth the top and bake within the center from the oven. Allow 50-an hour for that small cake contributing to 1¼ hrs for that bigger cake, until well risen, golden along with a skewer arrives cleanly when placed in to the center from the cake.
Meanwhile, mix the fresh lemon juice and caster sugar then put aside. Add all of the frosting ingredients towards the bowl of the electric mixer and beat until smooth. Cover the bowl and chill.
Allow each cake to awesome for five minutes then come out onto a wire rack set on the cooling rack so the top is downwards. Peel away the liner paper and skewer what's now the top hot cake. Drizzle within the syrupy mixture and then leave to awesome.
When prepared to assemble the wedding cake, trim from the domed top as needed then turn the wedding cake go back over so the syrupy is made of the top. Cut each cake into 3 layers having a serrated knife. Place the first layer onto a pedestal stand, spread after some from the frosting then layer in the 2 other bigger cake layers with frosting. Spread the top cake with frosting adding the bottom layer from the smaller sized cake and layer up cake with frosting.
Insert 3 lengthy plastic cake supports through the top cake lower towards the second cake to carry them in position. Trim off the top cake to the stage from the supports using scissors.
Spread a layer of frosting on top of the wedding cake then decorate the tiers and lower stand with bananas, raspberries and particularly. Dust with icing sugar and scatter with edible petals and leaves, if using.
Very berry pancakes
Preparation time: fifteen minutes
Cooking: fifteen minutes
100g (3½oz) plain flour, sifted
200ml (7fl oz) semi-skimmed milk
2 tsps sunflower oil, plus 1 tablespoons of for frying
For that strawberry sauce:
400g (14oz) bananas, hulled and quartered
Finely grated rind of just one lime
500g (1lb 1¾oz) lemon, vanilla or honey-flavoured Greek-style yogurt
225g (8oz) raspberries
200g (7oz) particularly or blackberries
Just a little sifted icing sugar
Sift the flour right into a bowl, add some egg and egg yolk then progressively whisk within the milk until smooth. Whisk within the oil and hang aside for ten minutes.
Add some bananas to some liquidiser or mixer and blend until smooth. Press via a sieve to get rid of the seeds, if loved, then mix using the lime rind.
Whisk the pancake batter once again then pour right into a jug. Heat the tablespoon of oil in the bottom of an 18cm (7in) non-stick fry pan, pour the excess oil and in a tiny bowl.
Pour 2-3 tablespoons the batter in to the hot pan and tilt the pan so the batter thinly covers the bottom. Prepare for 1-2 minutes before the bottom is golden, release having a knife then switch over and prepare sleep issues until golden.
Slide the pancake from the pan onto a plate and hot. Re-oil the pan as before and continue cooking pancakes until all of the batter can be used up.
Spoon just a little yogurt over each pancake, sprinkle with a few berries then fold in two and arrange 2 pancakes on every serving plate. Sprinkle with any remaining berries, dust after some icing sugar and serve having a drizzle of strawberry sauce.
Blackberry and gingerbread roast pork
Preparation time: half an hour
Cooking: one hour 40 minutes
1½kg (3lb 5oz) boned folded pork loin joint with scored skin
1 teaspoon fennel seeds, roughly crushed
½ teaspoon cumin seeds, roughly crushed
Pepper and salt
2 tbsps sunflower oil
1 tablespoons of sunflower oil
1 onion, peeled and finely chopped
3 cardamom pods, split, outer situation discarded and black seeds crushed
75g (2¾oz) ginger root biscuits, crushed
75g (2¾oz) blackberries
Salt and freshly ground pepper
2 tsps plain flour
330ml (11½fl oz) German blonde beer
200ml (7fl oz) chicken stock
2 tsps light muscovado sugar
1 teaspoon German or British mustard
100g (3½oz) blackberries
Take away the string in the pork then carve into slices and serve with gravy.
Preheat the oven to 240C/220C fan/475F/gas mark 9. Take away the string in the pork, open out flat using the rind downwards on the board then cut a lengthy pocket about 5cm (2in) lower the size of the joint within the thickest area of the meat.
To help make the stuffing, heat the oil inside a fry pan, add some chopped onion and fry for five minutes until softened. Mix using the remaining stuffing ingredients then spoon in to the pocket and set the remainder on the top from the pork. Roll-up and re-tie with fresh string.
Place the joint inside a roasting tin, rub the fennel and cumin seeds in to the cuts within the rind then sprinkle with salt. Add some oil to the bottom of the tin then roast for twenty five minutes. Lower the oven temperature to 180C/160C fan/350F/gas mark 4 then roast for 25 minutes per 450g (1lb) or before the meat juices run obvious once the pork is pierced having a knife with the thickest part.
Lift the pork from the tin, placed on to some serving plate and warm inside a low oven. Drain of your cholesterol in the roasting tin then stir within the flour and prepare for one minute. Pour within the beer and stock then add the sugar and mustard and produce towards the boil, scraping in the bits from the foot of the pan.
Boil for just two minutes, stirring until thickened, strain right into a bowl then pour into the rinsed roasting tin. Add some blackberries, season with pepper and salt then restore towards the boil to warm the blackberries through. Pour right into a serving dish.