1. Ensure your hands and surfaces are clean. Pre-heat oven to 200C (390F)
2. Remove pastry from packaging, unroll on the parchment paper that it is wrapped in and divide into 6 equal squares.
TIP: the pastry is easier to handle if it is removed from the fridge approx. 15 mins before use, but this is not essential. Also, don’t worry if pastry cracks a little, just squeeze any splits back together gently.
3. Place your bacon horizontally across each of the six squares, tucking over the edges if necessary. Then top the bacon with a handful of cheese.
IDEA: you can use other ingredients to make a vegetarian option; tomatoes are popular but why not experiment with other alternatives, like spinach or onion?
4. Once your bacon is covered in grated cheese, pick up the two corners of your square that don't have anything on them and bring them together, over the bacon, so that the two sides slightly overlap, and press them together.
5. The 6 turnovers are now good to go in your pre-heated oven on the parchment paper you have been working on. COOK until golden brown (approx. 20 mins)
For the tomato sauce:
Chop the onion and fry in olive oil until golden in colour. Add the passata & shredded basil, salt & pepper to season. Bring to the boil & then let simmer for 45mins to 1hr.
While the sauce is cooking, slice the aubergines length ways into roughly 5mm slices. Fry the slices in sunflower oil until golden brown on each side. Once the tomato sauce is ready & all aubergine slices are fried, you can begin to assemble.
1. Place a thin layer of tomato sauce on the bottom of your oven dish and add a layer of sliced aubergine.
2. On top of the aubergine, dot slices of mozzarella & a sprinkle of parmesan.
3. Repeat these two steps until you have used up all of your ingredients, saving some mozzarella & parmesan for the top.
4. Bake in the oven for 30mins at 180-200(C).
Delicious hot from the oven or cold the next day ... if you have any left!
1) Add olive oil to the pan and melt anchovies
2) Add crushed garlic and fry until golden
3) Deglaze your pan with the red wine before adding in your tomato sauce
4) Cook on a medium-low heat for twenty minutes before adding the black olives & capers and warming through
5) Season to taste and serve over cooked spaghetti with fresh parsley, grated lemon zest and parmesan
1) Make the coffee and allow to cool
2) Place the chilled coffee, milk and a handful of ice into a blender and whizz until combined.
3) Add the sugar or maple syrup to sweeten to your liking
4) Pour into a long glass and top with whipped cream or a scoop of ice cream
1) Soak the chickpeas in cold water for 8 hours (or overnight) Alternatively use a tin of chickpeas, drained
2) In a food processor, blend the chickpeas with the bicarb of soda
3) Add the garlic, vegetables, spices and herbs and mix. Add the gram flour and puree until you form a paste
4) Using your hands, form the mixture into small rounds. You should have around 16
5) Heat a large, non stick frying pan. Fry the falafels for 2 minutes until crisp
1. In a small pan warm the milk until it’s tepid and then set it to one side for a minute
2. Sift the flour into a large bowl and add the yeast. Make a well in the middle and add the butter, sugar, milk and egg and mix it together
TIP: If using a bread mixer, you can use a dough hook on a medium speed until you have a soft dough – about 10 minutes. If you are not using a mixer you can knead the dough by hand for this step which will take roughly the same time.
3. Transfer the dough onto a lightly floured surface and knead it by hand for a minute or so forming the dough into a ball
4. Transfer this ball into a greased bowl and cover loosely with a piece of lightly greased cling film and leave it to rise for 1-2 hours or until it has doubled in size
5. Bring the dough back onto a floured surface and roll it into a rectangle with a rolling pin, about 25cm by 35cm. It’s important to make sure the dough is of even thickness
6. Using a knife, spread the lemon curd onto the dough, right to the edges, and sprinkle the sultanas over evenly
7. Roll the dough to create a sausage and cut the sausage into 6 sections and place these rolls in a pre-greased tray and cover loosely with a piece of greased cling film
8. Leave to rise for 1-2 hours until they look light and puffy
9. After they’ve been through a second rise, remove the cling film and place the tray in a pre-heated oven at 180(C) (160(C) for fan assisted ovens) and bake for around 10-15 minutes until golden brown.
10. Transfer to a rack and leave to cool.
Mix the icing sugar with the warm water, in a bowl, adding a tablespoon of water at a time. When it’s at that nice glossy, gloopy consistency, dip the top of each bun into the icing to get an even topping, spreading off the excess with a clean finger.
Time for the finishing touch, pop half a glace cherry on top of each bun.