recipes

# Veggie Fajitas

ingredients

• 400g can black beans, drained
• small bunch coriander, finely chopped
• 4 large or 8-12 small flour tortillas
• 1 avocado, sliced, or 1 small tub guacamole
• 2 tbsp soured cream or crème fraîche

For the fajita mix

• 1 red and 1 yellow pepper, cut into strips
• 1 tbsp oil
• 1 red onion, cut into thin wedges
• 1 garlic clove, crushed
• ½ tsp chilli powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 1 lime, juiced

method

1. To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
2. Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
3. Warm the tortillas in a microwave or in a low oven, then wrap them so they don’t dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

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# Christmas Cake

ingredients

• 450g raisins
• 450g sultanas
• 120g mixed peel
• 170g halved glace cherries
• 285g plain flour
• 285g butter
• 285g soft brown sugar
• 6 eggs (beaten)
• 4 tbsps brandy
• rind grated from 1/2 lemon
• 1/2 tsp mixed spice
• 1/2 tsp ground cinnamon

method

1. Preheat the oven to 150C.
2. Line a 9" round cake tin.
3. Mix the fruit, peel, cherries, flour and spices together.
4. Cream the butter, sugar and lemon rind together.
5. Add the eggs a little at a time, beating well after each addition.
6. Fold in the flour and fruit mixture a bit at a time. Add the brandy.
7. Put the mixture into the tin, make a dip in the centre.
8. Put in lower part of oven and bake for 4 hours, cover the top with tin foil.
9. Leave to cool in the tin for 4 - 6 hours, then wrap in greaseproof paper and store in an airtight tin.

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# Brownies

ingredients

• 120g dark chocolate
• 80g butter
• 250g golden caster sugar
• 70g ground almonds
• 1 egg
• 50g cocoa powder
• 125g self raising flour
• 70g mini marshmallows
• 1.5 tsp vanilla extract
• 0.25 tsp baking powder
• 0.5 tsp instant coffee granules

method

1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with greaseproof paper.
2. Melt chocolate, coffee and butter with 60ml water on a low heat.
3. Whisk the eggs and sugar together to a sabayon.
4. Combine with the dry ingredients.
5. Bake for 20 minutes.

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# Death Krispies

ingredients

• 200g Rice Krispies
• 200g butter
• 200g marshmallows
• 200g hard dairy toffees
• 600g chocolate

method

1. Put butter, toffees and marshmallows in a large pan and gently melt.
2. Once melted, take off the heat, add the Rice Krispies and mix gently until all the Krispies are coated.
3. Press the mixture into a deep baking tray lined with greaseproof.
4. Leave to cool for 1 - 2 hours - do not put in the fridge.
5. Melt the chocolate and pour over the top of the Krispies, leave to set at room temperature.
6. Cut into squares and serve.

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