Classic Victoria Sandwich--Cooking Books

Classic Victoria Sandwich

Ingredients

For the cake

200g caster sugar

200g softened butter

4 egg, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)

icing sugar, to decorate

Method

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

3.To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. 

4. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Chicken & Pesto Roll-ups--Cooking Books

Chicken & pesto roll-ups

Ingredients

25g butter
25g plain flour
600ml milk
50g grated fresh Parmesan
100g Gruyère
6 tbsp pesto
8 pancakes (see recipe link below)
2 cooked skinless, boneless chicken breasts, shredded
285g jar artichoke hearts in oil, drained and quartered if necessary

Method

1. Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes.

2. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.

3. Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.

4. Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)

5.Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.

Farro salad with roasted carrots & feta--Cooking Books

Farro salad with roasted carrots & feta

Ingredients

500g carrot, halved or quartered (baby carrots can stay whole)
2 red onion, quartered
1 tbsp extra-virgin olive oil
200g farro or pearled spelt
100g baby spinach
50g feta cheese (or vegetarian alternative)

For the dressing

3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tbsp clear honey
2 garlic clove, chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
small handful parsley, finely chopped

Method

1. Heat oven to 190C/170C fan/gas 5. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well. Roast for 25 mins.

2. While the vegetables are roasting, boil the farro or spelt following pack instructions. Drain and tip into a bowl. Mix the dressing ingredients with 1 tbsp water and some seasoning, then stir half through the warm grains.

3. When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.

Thai carrot & radish salad--Cooking Books

Thai carrot & radish salad

Ingredients

4 tbsp sweet chilli dipping sauce
zest 1 lime
 and 2 tbsp juice
1 tsp fish sauce
1 Little Gem lettuce, separated into leaves
2 carrot, cut into thin batons
10 radish, sliced
4 spring onion, cut on the diagonal
handful roughly chopped coriander

Method

1. Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.

2. Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.