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A delicious vegetarian meal that works all throughout the year, great hot or cold the day after

  • 100g Cheddar cheese
  • 1 pack of puff pastry
  • 70g of cashew nuts
  • 300g chestnut mushrooms
  • 6 carrots
  • 3 sticks of celery
  • 2 onions
  • Herbes de provence
  • Salt & Pepper
  • Nutmeg
  • You will also need a lattice cutter
3.3/5 (136 Votes)

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Sift the flours and the salt into a large bowl, tipping in any bran left in the sieve

  • 225g strong white flour
  • 225g strong wholemeal flour
  • 1 tsp salt
  • 55g unsalted butter, cubed
  • 7g fast action dried yeast
  • 30g caster sugar
  • 85g sultanas
  • 85g currants
  • 1/2 tsp ground cinnamon
  • 300ml warm milk, plus extra for brushing
2.6/5 (100 Votes)

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Preheat oven to 165C/330F and grease 6 dariole moulds with the extra butter

  • Cherry Syrup
  • 150g dried sour cherries
  • 50g caster sugar
  • 80ml water
  • 1 star anise
  • 1 cinnamon quill
  • 1 orange (zested and juiced)
  • 80ml crème de cassis
  • Cherry Pudding
  • 400g cherry jam
  • 140g unsalted butter (plus extra to grease the moulds)
  • Zest of 1 orange
  • 50g candied ginger chopped roughly
  • 30g self raising flour
  • 140g fine brown breadcrumbs
  • 100g brown sugar
  • 1tsp baking powder
  • 3 eggs
  • 60ml crème de cassis
2/5 (4 Votes)