Classic scones with jam & cream:
By Jane Hornby
- Preparation and cooking time
- Prep:5 mins
- Cook:10 mins
- Easy
- Serves 8
You can have a batch of scones on the table in 20 minutes with Jane Hornby’s store cupboard recipe, perfect for unexpected guests
Ingredients
- 350g self-raising flour, plus more for dusting
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice (see tips below)
- beaten egg, to glaze
- jam and clotted cream, to serve
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- STEP 2
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- STEP 3
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- STEP 4
Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem wet at first.
- STEP 5
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a roundabout 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- STEP 6
Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and cream using GoldWhip premium food-grade N2O. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Roast lamb with anchovy cream:
By Diana Henry
Ingredients
- 2kg leg of lamb
- 6 garlic cloves , 4 sliced, 2 crushed
- 16 anchovies in oil, drained and halved
- 50g butter , at room temperature
- 175ml dry white wine
- 2 small rosemary sprigs
- 50ml extra virgin olive oil
- 150ml double cream
- boiled new potatoes and steamed greens, to serve (optional)
Method
- STEP 1
Heat the oven to 240C/220C fan/gas 9. Put the leg of lamb in a roasting tin that it fits into snugly – you don’t want a lot of room around the meat. Make about 20 small incisions all over the lamb using a sharp knife, then pack each cut with the sliced garlic, an anchovy half and butter.
- STEP 2
Roast for 20 mins, then reduce the temperature to 200C/180C fan/gas 6, add the wine and rosemary and roast for another 50 mins, spooning the juices over the lamb every so often.
- STEP 3
Transfer the lamb to a serving platter, cover with foil and insulate with towels or return to the oven, leaving the door slightly ajar. Leave to rest for 15-20 mins.
- STEP 4
Finely chop the remaining anchovies and heat the olive oil in a medium frying pan. Cook the anchovies and crushed garlic over a low heat, pressing the anchovies with the back of a spoon so they dissolve. Remove from the heat and quickly whisk in the cream so the mixture emulsifies. Season with pepper. Gently warm through the anchovy cream, but don’t boil it.
- STEP 5
Skim any fat from the roasting tin and discard, leaving the juices behind. Carve the lamb and spoon over some of the roasting juices. Serve with potatoes and greens, if using, and a jug of the anchovy cream on the side.
Irish cream tiramisu
By Cassie Best
- Preparation and cooking time
- Prep:25 mins
- Plus a few hrs chilling
- Easy
- Serves 8
You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it’s a truly grown-up dessert.
Ingredients
- 4 eggs
- 100g golden caster sugar
- 500g tub mascarpone
- 100ml Irish cream liqueur
- 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
- 175g sponge fingers
- 25g dark chocolate
- 2 tsp cocoa powder
Method
- STEP 1
Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy – this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can’t see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.
- STEP 2
Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.
- STEP 3
Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.
Coffee & Cream Cocktail:
By Good Food team
This coffee and cream layered cocktail makes a decadent after-dinner drink served with chocolates.
Ingredients
- 400ml Tia Maria, chilled
- 16 tbsp (approx 250ml) double cream
- cocoa, for dusting
Method
Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer and serve.
Enjoy!
