# Chaplin Kitchen — tried, tested, and worth cooking > A small, hand-picked collection of recipes that actually get cooked. Search, scale and cook along step by step. Every one of the 57 recipes on https://chaplinkitchen.com/, in full, by Thomas Chaplin. Each states its prep and cook time. None carries nutrition figures, so please do not infer them. # Breakfast ## Tiramisu Granola Chocolate and coffee granola baked into big clusters and finished with white and dark chocolate. Egg whites help it stick together. Makes about a dozen bowls. **Category:** Breakfast · **Cuisine:** American · **Serves:** 12 portions · **Prep:** 10 mins · **Cook:** 25-30 mins **Recipe URL:** https://chaplinkitchen.com/r/tiramisu-granola/ ### Ingredients - 550g rolled oats - 100g mixed seeds or nuts - 1 small handful flaked almonds - 30g cocoa powder - 3 tsp instant coffee _(dissolved in a splash of boiling water)_ - 120g honey - 50g butter _(melted)_ - 2 egg whites - 1 tsp vanilla extract - Pinch of salt - 80g white chocolate _(roughly chopped)_ - 80g dark chocolate _(roughly chopped)_ ### Method 1. **Heat the oven.** Preheat the oven to 180°C/160°C fan/gas 4 and grease or line a large baking tray with baking paper. 2. **Mix it all together.** Put the oats, mixed seeds or nuts, flaked almonds, cocoa powder, dissolved instant coffee, honey, melted butter, egg whites, vanilla and salt in a large bowl. Mix really well until every oat, seed and nut is evenly coated. 3. **Press it flat.** Tip the mixture onto the tray and spread it into an even layer, then press it down firmly with the back of a spoon or spatula. This is what makes the chunky clusters, so don't skip it. 4. **Bake until crisp.** Bake for 25-30 minutes, without stirring, until the granola feels dry and crisp around the edges. 5. **Cool without stirring.** Leave it to cool completely on the tray without touching it, then break it up into chunky clusters. 6. **Add the chocolate.** Stir through the white chocolate and dark chocolate, then transfer it to an airtight container. ### Notes - Any mix of seeds or nuts works — a ready-mixed bag from the supermarket is the easy way. Roughly chop any nuts bigger than a hazelnut so they bake through with the oats. - Only add the chocolate once the granola is completely cold, or it will melt and streak rather than stay in chunks. - Keeps for up to 3 weeks in an airtight container somewhere cool and dry. --- ## Simple Honey Granola A plain honey granola that's mostly oats, with no fruit, nuts or seeds. It's baked low and slow until crisp. Good with yoghurt and fresh berries. **Category:** Breakfast · **Cuisine:** American · **Serves:** 12 bowls _(about 45g each)_ · **Prep:** 5 mins · **Cook:** 30-35 mins **Recipe URL:** https://chaplinkitchen.com/r/simple-honey-granola/ ### Ingredients - 400g jumbo rolled oats - 70g caster sugar - 15g honey _(1 tbsp, runny)_ - 30g rapeseed oil _(about 2 tbsp, or sunflower)_ - 30ml water ### Method 1. **Heat the oven.** Preheat the oven to 150°C/130°C fan/gas 2 and line two large baking trays with baking paper. 2. **Warm the syrup.** Put the sugar, honey, oil and water in a small pan over a low heat and stir until the sugar has completely dissolved and the syrup is clear, 2-3 minutes. It only needs to be warm and loose, not boiling. 3. **Coat the oats.** Tip the oats into a large bowl, pour over the warm syrup and stir for a good minute, scraping up from the bottom, until every flake looks faintly glossy and there are no dry patches left. 4. **Spread it thin.** Divide it between the two trays and spread it out in a single, even layer. Thin is what makes it crisp — piled up, the middle steams instead of toasting. 5. **Bake low and stir.** Bake for 30-35 minutes, stirring and turning it over with a spatula every 10 minutes and swapping the trays round each time. It is ready when it is an even pale gold and feels dry to the touch; it will still be a little soft while hot. 6. **Cool on the trays.** Leave it to cool completely on the trays, where it crisps up as it goes cold. Break up any bits that have stuck together, then tip it into an airtight jar or tin. ### Notes - Serve it over thick Greek or natural yoghurt with a handful of berries — strawberries, raspberries and blueberries all work — and a thin drizzle of honey if you want it to taste more of honey. Milk works too, but yoghurt keeps it crunchy for longer. - The honey is deliberately a hint rather than the main flavour; most of the sweetness comes from the sugar, which is what keeps it tasting simple. For more honey, swap 20g of the sugar for 20g more honey; it will colour faster, so check it at 25 minutes. - Jumbo oats give big, separate flakes. Ordinary rolled oats work but come out finer and crunchier; quick or porridge oats turn to dust. - Stirred as it bakes, it comes out as loose flakes with small clumps. For bigger clusters, press it flat with the spatula before baking and don't stir it — break it into pieces once cold. - Seeds are an easy addition if you want more crunch. Stir 30-50g of sunflower or pumpkin seeds in with the oats before baking. Stir sesame or flax seeds in for the last 10 minutes only, because they are small enough to burn. - A drop of vanilla extract in the syrup rounds it out if it tastes like something is missing. - There is no salt in it. A small pinch in the syrup makes the honey taste more of itself, if you'd like it. - In an air fryer, cook it in batches: a 5-6 litre basket holds about a third of the mixture in the thin layer it needs, and any deeper steams rather than crisps. Use a cake tin or solid silicone liner rather than the bare basket, so the smaller flakes don't fall through and loose paper can't blow up into the element. Cook each batch at 140°C (130°C if yours runs hot) for 8-12 minutes, shaking every 3-4 minutes, until pale gold and dry to the touch, then spread it flat to cool. It suits a half batch best — for the full amount the oven is less hassle. - Keeps for 2-3 weeks in an airtight container. If it goes soft, 5 minutes back in a low oven brings it round. --- ## Blueberry & Banana Chia Pudding A smooth chia pudding made with blueberries, banana and milk. The chia seeds are blended first, so you don't get the usual seedy texture. Makes three breakfasts that keep in the fridge. **Category:** Breakfast · **Cuisine:** Mexican · **Serves:** 3 pots · **Prep:** 5 mins · **Cook:** 2 hrs **Recipe URL:** https://chaplinkitchen.com/r/blueberry-and-banana-chia-pudding/ ### Ingredients - 1 large banana _(the spottier the better)_ - 150g blueberries _(fresh or frozen)_ - 500ml milk - 80g chia seeds ### Method 1. **Fill the blender.** Everything goes in together — banana broken into a few pieces, blueberries, milk, chia seeds. There is no order to get right and nothing to soak first; the seeds are going to be broken open rather than left to swell whole, which is the entire point of doing it this way. 2. **Blend until smooth.** Give it 30 seconds on high. Stop when the colour has gone even and there are no flecks of seed left against the side of the jug — any grittiness you can still see now is grittiness you will still feel once it has set. 3. **Pour into pots.** Split between three jars or glasses straight away. It starts thickening from the moment the blades stop, and a mixture left to stand in the blender sets into something you have to spoon out rather than pour. 4. **Chill until set.** At least 2 hours in the fridge, and overnight if you can — that is when it goes from thick drink to proper pudding. It will be noticeably firmer in the morning than it was at bedtime, which is the texture you are after. ### Notes - Blending is the whole recipe. Left whole, chia seeds soak into individual beads with a slippery skin around each one, and that is the texture people mean when they say they do not get on with chia. Broken up, they behave like a thickener instead and disappear completely. - Give it the full 30 seconds even when it looks done at 15. The colour evens out long before the seeds have actually gone, and a batch pulled early sets with a faint sandiness through it. - The banana is the only sweetener, so how ripe it is decides how sweet the pudding turns out. A yellow one gives you something quite restrained; one covered in brown spots is sweet enough that nobody asks for honey. If your banana is on the pale side, a spoonful of honey or maple syrup in the blender sorts it. - Frozen blueberries work as well as fresh and are usually cheaper. They also blend colder and come out a deeper purple, so the pudding looks better for it — no need to thaw them, just add a few seconds to the blending. - Any milk does the job. Whole milk gives the richest set, semi-skimmed is barely different, and oat milk is the best of the dairy-free options because it brings its own slight sweetness. Almond and soya both set fine but taste more of themselves. - 80g of chia to 500ml of milk is the ratio that gives a spoonable pudding. Drop to 60g and you get something loose enough to drink from a bottle; push past 100g and it sets close to jelly. - Keeps in the fridge for three to four days, which is exactly what makes it worth doing. Blend on a Sunday evening and three weekday breakfasts are already done before the week starts. - Toppings are where it stops looking like baby food. Fresh blueberries scattered over for something to bite, crushed nuts for crunch, a dollop of yogurt for tang, a drizzle of honey for sweetness — or all four, which is the version worth photographing. - Filed under breakfast, but a pot of this after dinner is a perfectly good dessert, especially in a smaller glass with the honey and nuts on top. Nobody eating it would guess it started out as a health-food breakfast. - Jars with lids beat open glasses. The surface can dry to a slight skin overnight in the fridge, and a lid — or cling film pressed down onto it — keeps the top as smooth as the rest. --- ## Traditional Pancakes Thin British pancakes, the kind you make on Pancake Day. Serve with lemon and sugar, maple syrup or fresh fruit. **Category:** Breakfast · **Cuisine:** British · **Serves:** 4 large pancakes _(recipe easily scalable)_ · **Prep:** 15 mins · **Cook:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/traditional-pancakes/ ### Ingredients - 100g plain flour - 2 large eggs - 300ml milk - 1 tbsp oil _(sunflower or vegetable)_ ### Method 1. **Whisk the batter.** In a large mixing bowl, add all the ingredients and whisk together until you have a smooth batter. 2. **Rest the batter.** Let the batter rest for 10 minutes to allow the flour to absorb the liquid, which will help create fluffy pancakes. 3. **Heat the pan.** Heat a non-stick frying pan over medium heat and lightly grease it with a little oil 4. **Cook the first side.** Pour a ladleful of batter into the pan, tilting it to spread the batter evenly. Cook for 1-2 minutes until bubbles form on the surface and the edges start to look set. 5. **Flip and finish.** Flip the pancake and cook for another 1-2 minutes until golden brown on both sides. Repeat with the remaining batter, adding more oil to the pan as needed. 6. **Serve warm.** Serve the pancakes warm with your favorite toppings, I like caster sugar and lemon juice, but maple syrup, honey, or fresh fruit are also delicious options. ### Notes - Add a pinch of salt to the batter for enhanced flavor. --- ## Banana Pancakes Fluffy American-style pancakes with banana in the batter. **Category:** Breakfast · **Cuisine:** American · **Serves:** 4 large pancakes _(recipe easily scalable)_ · **Prep:** 10 mins · **Cook:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/banana-pancakes/ ### Ingredients - 350g self-raising flour - 1 tsp baking powder - 2 bananas _(very ripe)_ - 2 medium eggs - 1 tsp vanilla extract - 250ml whole milk ### Method 1. **Mix the dry ingredients.** In a large mixing bowl, mix all the dry ingredients together: self-raising flour and baking powder. 2. **Mash and whisk the wet.** In a separate bowl, mash the bananas until smooth. Add the eggs, vanilla extract, and milk to the mashed bananas and whisk until well combined. 3. **Fold the two together.** Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are fine. 4. **Heat the pan.** Heat a non-stick frying pan over medium heat and lightly grease with butter or oil. Once hot, pour a ladleful of batter onto the pan for each pancake. 5. **Cook the pancakes.** Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. 6. **Serve warm.** Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of yogurt. ### Notes - For an extra indulgent treat, you can add chocolate chips or chopped nuts to the batter before cooking. - If you prefer a thinner batter, you can add a little more milk until you reach your desired consistency. --- ## Carrot Cake Overnight Oats Overnight oats that taste like carrot cake. Make them the night before for an easy breakfast. **Category:** Breakfast · **Cuisine:** Swiss · **Serves:** 4 bowls · **Prep:** 15 mins · **Cook:** 8 hrs **Recipe URL:** https://chaplinkitchen.com/r/carrot-cake-overnight-oats/ ### Ingredients - 500ml milk - 150g porridge oats - 1tsp vanilla extract - 1tbsp ground cinnamon - 1tsp ground nutmeg - 50g raisins - 200g Greek yogurt - 2 large carrots _(grated)_ - 25g walnuts _(chopped)_ - 1 orange _(zested)_ - 4tbsp honey ### Method 1. **Fill the slow cooker.** In a slow cooker, combine all the ingredients except the walnuts, orange zest, and honey. 2. **Cook overnight.** Cook on low for 8 hours or high for 3 hours. 3. **Top and serve.** Serve with the chopped walnuts, orange zest and a drizzle of honey. ### Notes - This recipe can be easily doubled or halved to suit your needs. - Customize the toppings with your favorite nuts, seeds, or fresh fruit. - Store any leftovers in the fridge for up to three days. - Experiment with different spices like ginger, allspice, or cardamom for a unique flavor profile. --- ## American Pancakes Thick, fluffy American-style pancakes. Serve them with fruit, jam, syrup or crispy bacon. **Category:** Breakfast · **Cuisine:** American · **Serves:** 4 large pancakes _(recipe easily scalable)_ · **Prep:** 10 mins · **Cook:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/american-pancakes/ ### Ingredients - 200g self-raising flour - 1 ½ tsp baking powder - 1 tbsp golden caster sugar - 3 large eggs - 25g melted butter, plus extra for cooking - 200ml milk - Vegetable oil, for cooking ### Method 1. **Mix the dry ingredients.** In a large bowl, combine the self-raising flour, baking powder, golden caster sugar, and a pinch of salt. 2. **Make the batter.** Create a well in the center and add the eggs, melted butter, and milk. Whisk together until smooth and pour into a jug. 3. **Heat the pan.** Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over medium heat. When the butter is frothy, pour rounds of batter into the pan, one at a time if doing big ones or a few little ones ensuring they are not too close together. 4. **Cook the pancakes.** Cook the pancakes on one side for about 1-2 minutes until bubbles appear and pop on the surface. Flip and cook for another minute on the other side. Repeat until all the batter is used. 5. **Stack and serve.** Serve the pancakes stacked on a plate with a drizzle of maple syrup and your favorite toppings. ### Notes - Add a handful of blueberries to the batter before cooking for a fruity twist. - Leftover pancakes can be frozen; allow them to cool, then wrap in cling film and freeze for up to 2 months. Thaw thoroughly before reheating in a low oven or microwave. --- ## Porridge A simple bowl of porridge for breakfast. **Category:** Breakfast · **Cuisine:** British · **Serves:** 1 bowl _(easily scaled up)_ · **Prep:** 2 mins · **Cook:** 8 mins **Recipe URL:** https://chaplinkitchen.com/r/porridge/ ### Ingredients - 50g porridge oats - 250ml milk - 20g chia seeds _(optional)_ - 20g flax seeds _(optional)_ ### Method 1. **Fill the pan.** Pour the oats, milk, and seeds into a saucepan. 2. **Bring to the boil.** Bring to the boil, stirring continuously. 3. **Simmer until thick.** Reduce the heat and simmer for 5 minutes, stirring occasionally. 4. **Top and serve.** Serve with a topping of your choice. ### Notes - Feel free to experiment with different seeds, nuts, and toppings. - If you prefer a thicker porridge, cook for longer. --- # Lunch ## Naan Pizza A naan used as a pizza base, topped with tikka masala sauce, cheddar and leftover chicken, then cooked in the air fryer for about eight minutes. **Category:** Lunch · **Cuisine:** British · **Serves:** 1 · **Prep:** 10 mins · **Cook:** 8-10 mins **Recipe URL:** https://chaplinkitchen.com/r/naan-pizza/ ### Ingredients - 1 naan bread _(shop-bought, plain or garlic and coriander)_ - 2 tbsp curry sauce _(tikka masala or similar)_ - 60g cheddar cheese _(grated)_ - 80g cooked chicken slices _(tikka or another flavoured one if you have it)_ - 1/2 small onion _(diced)_ - 1/2 bell pepper _(diced)_ ### Method 1. **Heat the oven.** Set the air fryer to 180°C, or the oven to 200°C fan/220°C/gas 7. Both want to be fully up to temperature before the naan goes in — a cold start is what gives you a soft, steamed base instead of a crisp one. 2. **Spread the sauce.** Spread the curry sauce over the naan in a thin, even layer, leaving a finger's width bare around the edge so there is a rim to hold. Two tablespoons looks mean and is exactly right; any more and it turns the bread underneath to paste. 3. **Cheese next, not last.** Scatter the grated cheddar straight over the sauce, all the way to the sauce's edge. It goes on before the toppings rather than over them on purpose — melting from underneath, it sets around everything else and holds the lot together when you pick a slice up. 4. **Lay on the chicken.** Tear or slice the cooked chicken into rough pieces and spread them over the cheese, so you get some in every bite rather than a pile in the middle. 5. **Scatter the vegetables.** Finish with the diced onion and bell pepper, scattered evenly over the top. Cut small, they roast and soften in the same few minutes the cheese takes; cut big, they come out raw and crunch through everything. 6. **Bake until it bubbles.** Air fryer: 6-8 minutes at 180°C. Oven: 8-10 minutes, straight on the shelf or on a preheated tray. It is ready when the cheese is molten and blistered in a few places and the edge of the naan has gone crisp and slightly darker. 7. **Rest, then slice.** Give it 2 minutes on a board before cutting. The cheese needs that long to stop being liquid, and the base firms up as it cools — cut it straight out of the heat and everything slides off the front. ### Notes - The naan is the whole recipe, so buy a good one. The thick, pillowy supermarket ones with a bit of char on them work best; the thin, pale, long-life ones dry out to a cracker in the time the cheese takes to melt. - Garlic and coriander naan is the upgrade for no extra effort, and a peshwari one is the surprise — the sweetness against a hot tikka sauce is properly good, if not what anyone expects. - Cheese under the toppings is the one thing worth not rearranging. Over the top it browns before the chicken has warmed through; underneath it melts into the sauce and glues the vegetables down. - Cheddar for flavour, mozzarella for the pull, and half of each if you want both. A mature cheddar earns its place here because it has to hold its own against the curry sauce, and a mild one simply disappears into it. - Any curry sauce in the fridge works — korma goes sweet and mild, rogan josh deeper, a madras will genuinely bite. Leftover curry works too, if you drain it first and chop anything big; it is the loose sauce you want, not the stew. - Flavoured chicken is worth the extra thirty pence. Tikka or piri-piri slices bring their own seasoning to what is otherwise a fairly plain topping, and plain slices need a pinch of salt and a little curry powder to keep up. - Red onion is milder and looks better; white onion is sharper and sweeter once roasted. Whichever it is, dice it small — this is not a recipe with enough time in it to cook big pieces. - The air fryer is the better tool here by some margin: the fan hits the base as hard as the top, so the naan crisps instead of going leathery. Check at six minutes, because the difference between blistered and burnt is about ninety seconds. - Air fryer baskets vary. If the naan is bigger than yours, cut it in half before topping it rather than curling it up the sides, where the raised edge shields the middle and it cooks unevenly. - It takes anything a pizza takes: jalapeños, sweetcorn, red chilli, a handful of spinach under the cheese. Mango chutney dotted over before it bakes is the one that surprises people. - Finish it the way you would a curry rather than a pizza — fresh coriander, a squeeze of lime, a drizzle of raita or plain yogurt loosened with water. It cuts through cheese and curry sauce at once. - It scales to whoever turns up: one naan each, everything assembled on a board, and they go through the air fryer two at a time while the first person is still eating. --- ## English Muffin Pizza English muffin halves spread with tomato purée, topped with cheese and grilled. Ready in about ten minutes. **Category:** Lunch · **Cuisine:** British · **Serves:** 1 · **Prep:** 10 mins **Recipe URL:** https://chaplinkitchen.com/r/english-muffin-pizza/ ### Ingredients - 1 English muffin _(split in half)_ - 2 tsp tomato purée _(1 tsp per half)_ - 60g cheese _(grated)_ ### Method 1. **Split and toast.** Split the muffin in half and toast both halves lightly — just enough to firm them up, not to brown them fully, since they are going under the grill next. 2. **Spread the purée.** Spread a teaspoon of tomato purée over each toasted half, right out to the edges. 3. **Top with cheese.** Scatter the grated cheese evenly over both halves. 4. **Grill.** Grill until the cheese is fully melted and bubbling with a few golden spots, then serve straight away. ### Notes - This is the plain cheese version. It takes toppings well — a few slices of ham, pepperoni, or whatever else you'd put on a pizza — scattered on before the cheese goes on top. - Any melting cheese works; a strong cheddar gives the most flavour for the amount used. --- ## Mayonnaise Omelette One egg mixed with a spoonful of mayonnaise and cooked in the microwave for about 40 seconds. The mayonnaise keeps it soft and fluffy instead of rubbery. It's a José Andrés idea. **Category:** Lunch · **Cuisine:** French · **Serves:** 1 person · **Prep:** 2 mins · **Cook:** 40 secs **Recipe URL:** https://chaplinkitchen.com/r/mayonnaise-omelette/ ### Ingredients - 1 large egg - 1 tbsp mayonnaise _(15g)_ - 5g butter _(or 1 tsp olive oil, for greasing)_ - Salt and black pepper _(to taste)_ - 5g Parmesan cheese _(shaved, optional)_ - 2g chives _(finely chopped, optional)_ ### Method 1. **Whisk the egg and mayo.** Crack the egg into a small bowl, add the mayonnaise, a pinch of salt and a grind of pepper, and whisk properly — 30 seconds, until it is one even pale yellow with no ribbons of mayonnaise left in it. Any lump that survives the bowl will be a greasy patch in the omelette. 2. **Grease the ramekin.** Rub the butter around the inside of a ramekin, base and sides both, right up to the rim — the omelette climbs as it cooks, and wherever it touches bare dish it sticks. 3. **Fill the ramekin.** Pour the mixture in. It should sit no more than halfway up, because it puffs to something like twice its height before it settles. 4. **Microwave for 40 seconds.** Cook on full power for 40 seconds. It is done when it has risen and the surface is set but still glossy — a little wobble at the centre is right, as it keeps cooking for a few seconds after the door opens. 5. **Plate up and finish.** Run a knife around the edge and turn it out onto a warm plate, puffed side up. Shave the Parmesan over while it is hot enough to soften it, scatter the chives, and eat it straight away. ### Notes - Microwaves differ more than recipes admit. Forty seconds is right for an 800W oven; at 1000W start looking at 30, at 600W give it closer to a minute. Whatever yours is, go back in ten-second bursts rather than guessing high — an omelette taken ten seconds too far turns from custard to sponge and there is no coming back. - The mayonnaise is doing real work, not standing in for anything. It is an emulsion of oil and egg yolk, so it brings both fat and lecithin to the party: the fat gets between the egg proteins and keeps them from tightening into rubber, and the emulsifier holds the whole thing creamy. That is the widest margin for error you will ever get on a microwaved egg. - Use a proper full-fat mayonnaise. Light versions are mostly water and thickener, which is the one thing this recipe cannot use — you get a wetter, flatter omelette and none of the insurance. Kewpie, with its extra yolk and its rice vinegar, is very good here. - A 7–9cm ramekin is the sweet spot. Wider and the omelette spreads thin and overcooks at the edges before the middle sets; narrower and it climbs out of the dish. A small mug does the job in a pinch, though it makes a taller, more soufflé-ish omelette. - Rest a saucer over the top if your microwave is a spitter. It also traps a little steam, which keeps the surface from drying. - Cooking for two? Two ramekins side by side, and add roughly half again to the time — around 60 seconds — rather than doubling everything into one dish, which cooks unevenly and never rises the same way. - Parmesan and chives are the classic finish, but this is a blank canvas: a dash of hot sauce, a spoon of chilli crisp, a few drops of truffle oil, grated Cheddar stirred in before it cooks, or smoked salmon draped over afterwards. - It sits well on hot buttered toast — the omelette turns out in one piece and lands on the bread like a lid, which is the fastest breakfast sandwich in the book. - No microwave, or no faith in one? The same mixture goes into a small non-stick pan over a low heat with the butter, stirred gently for a minute or two. Less dramatic, still noticeably softer than the same egg without the mayonnaise. --- # Main Course ## Slow Cooker Garlic & Honey Chicken Noodles Chicken cooked in the slow cooker in a sticky soy, honey, garlic and sweet chilli sauce, then tossed with noodles and green pepper. **Category:** Main Course · **Cuisine:** Chinese · **Serves:** 3 people · **Prep:** 10 mins · **Cook:** 6 hrs **Recipe URL:** https://chaplinkitchen.com/r/slow-cooker-garlic-and-honey-chicken-noodles/ ### Ingredients - 2-3 chicken breasts - 6 tbsp soy sauce - 1 heaped tbsp minced garlic - 2-3 tbsp sweet chilli sauce - 4 tbsp honey - 1 tbsp cornflour - 150ml water - 1 green pepper _(sliced)_ - 3 nests of noodles ### Method 1. **Make the sauce.** Stir the cornflour into the water until there are no lumps, then mix it with the soy sauce, garlic, sweet chilli sauce and honey in the slow cooker. 2. **Cook the chicken.** Add the chicken breasts, turn them over in the sauce so they are coated, and cook on high for 3 hours 30 minutes or on low for 6 hours. 3. **Add the green pepper.** Stir the sliced green pepper into the slow cooker 30 minutes before the end of the cooking time. 4. **Cook the noodles.** Near the end, cook the noodles according to the packet instructions and drain them. 5. **Toss and serve.** Add the cooked noodles to the slow cooker, mix them through the sauce and chicken, and serve. ### Notes - A lower-salt soy sauce keeps six tablespoons from being too salty once the sauce has reduced around the chicken. - Jarred or "lazy" minced garlic is what it was written for; three or four fresh cloves, crushed, do the same job. - Sliced onion can go in with the pepper, or at the start if you want it soft. - The chicken can go in whole and be shredded or sliced in the slow cooker before the noodles are added, or be cut into bite-sized pieces at the start. - Sliced spring onions, toasted sesame seeds and a pinch of chilli flakes scattered over each bowl finish it nicely. --- ## Spinach & Tomato Dhal A five-ingredient vegan dhal: red lentils, spinach, cherry tomatoes, a stock cube and garam masala, all put in one pan with cold water and simmered for twenty minutes. No chopping, no frying first. **Category:** Main Course · **Cuisine:** Indian · **Serves:** 4 people · **Prep:** 5 mins · **Cook:** 20 mins **Recipe URL:** https://chaplinkitchen.com/r/spinach-and-tomato-dhal/ ### Ingredients - 200g red lentils _(1 cup)_ - 60g fresh spinach _(2 handfuls)_ - 200g cherry tomatoes _(2 handfuls)_ - 1 vegetable stock cube - 1 tbsp garam masala - 500ml cold water _(2 cups)_ ### Method 1. **Fill the pan.** Put the red lentils, spinach, cherry tomatoes, crumbled stock cube and garam masala in a saucepan and pour in the cold water. 2. **Simmer the dhal.** Bring to a gentle simmer and cook on a low heat for about 20 minutes, stirring now and then so the lentils don't catch on the bottom. If it starts to look dry, add a splash more cold water. 3. **Rest and serve.** Turn off the heat and leave the dhal to stand for 2 minutes to thicken, then spoon into bowls. ### Notes - Finish each bowl with a squeeze of lemon, some fresh herbs and a pinch of chilli flakes, and serve with crusty bread. - Use a vegetable stock cube to keep it vegan. - The lentils keep drinking water as the dhal stands, so loosen leftovers with a splash of water when reheating. --- ## Fresh Pasta Silky fresh egg pasta from nothing but flour and eggs — one egg to every 100g of flour, per person. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 1 person · **Prep:** 45 mins · **Cook:** 3 mins **Recipe URL:** https://chaplinkitchen.com/r/fresh-pasta/ ### Ingredients - 100g flour _(00 or plain, plus extra for dusting)_ - 1 egg ### Method 1. **Make a well.** Tip the flour onto a clean work surface or into a large bowl and make a deep well in the middle. 2. **Bring in the egg.** Crack the egg into the well and beat it with a fork, gradually drawing in the flour from the sides until it forms a shaggy dough. 3. **Knead the dough.** Knead for 8 to 10 minutes until smooth and springy. If it is sticky, add a little more flour; if it is dry and cracking, wet your hands and keep kneading. 4. **Rest the dough.** Wrap the dough and leave it to rest at room temperature for 30 minutes. 5. **Roll it out.** Roll the dough out on a lightly floured surface, with a pasta machine or a rolling pin, until thin enough to almost see your hand through it. 6. **Cut the pasta.** Dust with flour, loosely fold or roll up, and cut into ribbons of whatever width you like. Shake them out and toss with a little more flour so they do not stick. 7. **Cook the pasta.** Cook in a large pot of well-salted boiling water for 2 to 3 minutes, until tender. ### Notes - Scale it by the ratio: one egg to every 100g of flour makes one portion. - 00 flour gives the silkiest pasta, but plain flour works well too. - Fresh pasta cooks far faster than dried — taste it after 2 minutes. - Save a cup of the cooking water to loosen whatever sauce it is going into. --- ## Hachis Parmentier The French version of cottage pie. Beef cheeks are slow-braised in red wine instead of using mince, then topped with mash made from baked potatoes and grated Emmental. The beef takes about three hours, but most of that is in the oven. **Category:** Main Course · **Cuisine:** French · **Serves:** 6 people · **Prep:** 30 mins · **Cook:** 4 hrs 45 mins **Recipe URL:** https://chaplinkitchen.com/r/hachis-parmentier/ ### Ingredients - 1.5kg beef cheeks - 375ml red wine _(full-bodied)_ - 300ml beef stock - 2 carrots _(roughly chopped)_ - 2 celery sticks _(roughly chopped)_ - 1 onion _(roughly chopped, for the braise)_ - ½ garlic bulb _(cut across, for the braise)_ - 30g tomato paste - 1 bouquet garni - Salt and pepper _(for the braise)_ - Oil _(for frying)_ - 2 onions _(finely chopped, for the ragù)_ - 4 garlic cloves _(finely chopped, for the ragù)_ - 65g butter _(softened, for the beurre manié)_ - 65g plain flour _(for the beurre manié)_ - 10g parsley _(chopped)_ - Salt and pepper _(for the ragù)_ - 3 large baking potatoes - 75g butter _(for the mash)_ - 30ml whole milk - Nutmeg _(freshly grated)_ - Emmental cheese _(grated, to top)_ ### Method #### Braised Beef 1. **Heat the oven.** Preheat the oven to 140°C/275°F/gas 1. 2. **Brown the beef cheeks.** Season the beef cheeks with salt and pepper. Heat a little oil in a large ovenproof casserole over a high heat and brown the cheeks well on all sides, in batches so the pan stays hot. Lift them out and set aside. 3. **Colour the vegetables.** Add the carrots, celery, onion and garlic bulb to the casserole and cook, stirring, until they take on some colour. 4. **Cook out the tomato paste.** Stir in the tomato paste and cook for 2 minutes, until it darkens. 5. **Build the sauce.** Pour in the red wine a little at a time, stirring and scraping up the browned bits so it thickens into a sauce as it goes. Add the beef stock and the bouquet garni, season, and return the beef cheeks and any juices to the pan. 6. **Braise until tender.** Bring to a simmer, cover, and braise in the oven for 2-3 hours, until the beef is very tender and pulls apart with a fork. 7. **Shred the beef.** Lift out the beef cheeks and shred them with two forks. Strain the braising liquid and keep it; discard the vegetables and bouquet garni. #### Hachis Parmentier 8. **Bake the potatoes.** Turn the oven up to 180°C/350°F/gas 4. Prick the potatoes and bake them for 1 hour, until soft all the way through. Make the ragù while they bake. 9. **Make the beurre manié.** Mash the softened butter and flour together into a smooth paste. 10. **Sweat the onions.** Heat a little oil in a large pan over a medium-low heat and sweat the onions for 5-10 minutes, until soft and translucent. Add the garlic and cook for 5 minutes more. 11. **Thicken the ragù.** Add the shredded beef cheeks and the reserved braising liquid and bring to a simmer. Whisk in the beurre manié a little at a time, letting it bubble for a minute between additions, until the ragù is thick and glossy. 12. **Finish the ragù.** Stir in the parsley, season with salt and pepper, and spread the ragù in a roasting dish. 13. **Mash the potatoes.** Halve the baked potatoes, scoop out the flesh and push it through a sieve or ricer. Beat in the butter and the milk, then season with nutmeg and salt. 14. **Top the pie.** Turn the oven up to 220°C/425°F/gas 7. Spread the mash over the ragù, rough up the surface with a fork, and scatter over the Emmental. 15. **Bake until golden.** Bake for 20 minutes, until the top is golden brown and crisp and the ragù is bubbling at the edges. ### Notes - **Save the braising liquid.** The strained wine and stock from the braise is what goes into the ragù, so do not throw it away with the vegetables. If there is not much left after straining, top it up with a splash of beef stock. - **Add the beurre manié gradually.** You may not need all 130g. It depends on how much liquid the braise gave up, so stop once the ragù coats the back of a spoon. - **Bake the potatoes, don't boil them.** A baked potato is drier inside than a boiled one, so the mash takes more butter without going gluey. A ricer gives the smoothest result, and a masher will do. - **Make it ahead.** The beef can be braised a day or two in advance and kept in its liquid in the fridge. The fat sets on top and is easy to lift off, and the flavour is better for the wait. The assembled pie keeps in the fridge for a day before baking; give it 30-35 minutes at 220°C from cold. - **Beef cheeks** usually have to be ordered from a butcher. Braising steak or chuck works too, and needs about 2 hours. --- ## Marry Me Chicken Orzo Marry Me Chicken made in one pan with orzo, which cooks in the creamy sun-dried tomato sauce. Takes about half an hour. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 3 people · **Prep:** 10 mins · **Cook:** 20 mins **Recipe URL:** https://chaplinkitchen.com/r/marry-me-chicken-orzo/ ### Ingredients - 1 onion - 350g chicken breasts - 80g sun-dried tomatoes - 2 garlic cloves - 600ml chicken stock - 1 tsp dried oregano - 1 tsp dried thyme - 20g reduced-fat red pesto - 240g orzo - 120ml single cream - 50g fresh basil - 50g parmesan - 1/2 tbsp oil from the sun-dried tomato jar - Salt and pepper _(to taste)_ ### Method 1. **Prep the chicken and aromatics.** Finely dice the onion and chop the chicken breasts into bite-sized chunks. Slice the sun-dried tomatoes and crush the garlic cloves. Set everything aside. 2. **Soften the onion and garlic.** Add the oil from the sun-dried tomato jar to any deep pan or saucepan, then add the onion and garlic. Cook for a few minutes until softened, then add the chicken and cook for around 10 minutes until cooked through. 3. **Build the sauce.** Add the sun-dried tomatoes, oregano, thyme, pesto and a pinch of salt and pepper to the pan. Stir to coat, then pour in about 90% of the stock. Stir again and bring to the boil. 4. **Cook the orzo.** Tip in the orzo and reduce the heat to a simmer. Cook for around 7 minutes, by which point most of the liquid should have been absorbed (but it should still be quite watery-looking, so add the remaining stock plus some additional water if it is not). The orzo will continue to soak up the liquid even once it is off the heat, so do not worry if it looks a little watery. Stir in the cream, then cook for a further 3 minutes or until the orzo is fully cooked and most of the liquid has been absorbed. 5. **Finish with basil.** Stir through some torn basil, then divide between bowls and top with extra chopped basil and parmesan, if you like. ### Notes - The oil from the sun-dried tomato jar carries a lot of the flavour — use it rather than plain olive oil if you have it. - Keep the last of the stock back until step 4; how much the orzo drinks up varies, and it is easier to loosen the pan than to thicken it. - Stir the orzo now and again so it does not catch on the bottom of the pan. - Leftovers thicken in the fridge — reheat with a splash of water or stock to bring the sauce back. --- ## Hoisin Chicken Stir-Fry with Red Pepper & Noodles Five-spice chicken thighs stir-fried with red pepper, onion and egg noodles in a soy and hoisin sauce. Ready in under half an hour. **Category:** Main Course · **Cuisine:** Chinese · **Serves:** 4 people · **Prep:** 15 mins · **Cook:** 20 mins **Recipe URL:** https://chaplinkitchen.com/r/hoisin-chicken-stir-fry-with-red-pepper-and-noodles/ ### Ingredients - 560g diced chicken thigh - 1/2 tsp Chinese five spice - 2 red peppers _(halved, cored and thinly sliced)_ - 1 red onion _(halved, peeled and sliced into half moons)_ - 6 spring onions _(trimmed and sliced)_ - 1 piece ginger _(peeled and grated)_ - 2 garlic cloves _(peeled and grated)_ - 1 bunch coriander _(roughly chopped, stalks and all)_ - 4 nests egg noodles - 2 sachets soy sauce - 2 sachets hoisin sauce ### Method 1. **Season the chicken.** Put a large saucepan of salted water on to boil for the noodles. Toss the diced chicken with the Chinese five spice in a bowl until well coated, then cover and set aside. 2. **Prep the vegetables.** While the water comes to the boil, prep the veggies: slice the red pepper and red onion, trim and slice the spring onion, and peel and grate the ginger and garlic. Roughly chop the coriander. 3. **Cook the noodles.** Add the noodles to the pan of boiling water and cook for 4 minutes. Drain in a sieve, then rinse under cold water to stop them cooking and to keep them from sticking together. 4. **Stir-fry the chicken.** Heat a glug of oil in a large frying pan or wok over high heat. Stir-fry the chicken until browned and cooked through, 8-10 minutes, then transfer to a bowl and set aside. 5. **Stir-fry the vegetables.** Add a splash more oil to the pan and stir-fry the red pepper for 3 minutes, then add the red onion and cook for a further 2 minutes. Return the chicken to the pan along with the ginger and garlic, and cook for 1 more minute. 6. **Toss it together.** Drain the noodles again and add them to the pan along with the soy sauce and hoisin sauce. Toss everything together and cook for 2 minutes, until the noodles are piping hot. Stir through the spring onion and coriander, then serve immediately. ### Notes - Go easy on the Chinese five spice — it's potent, so start with less than you think you need. - If your pan is on the small side, cook the chicken in batches so it browns instead of stewing. - Swap the egg noodles for rice noodles and the soy sauce for tamari to make this gluten-free. --- ## Creamy Sweetcorn Pasta Salad with Chorizo A pasta salad with roasted sweetcorn and crispy chorizo, dressed with tzatziki. It keeps well in the fridge, so it's good for packed lunches, and works out at about £1 a portion. **Category:** Main Course · **Cuisine:** British · **Serves:** 5 people · **Prep:** 10 mins · **Cook:** 30 mins **Recipe URL:** https://chaplinkitchen.com/r/creamy-sweetcorn-pasta-salad-with-chorizo/ ### Ingredients - 1kg frozen sweetcorn - 210g chorizo sausage _(sliced into chunks)_ - 250g penne - 1 pot of tzatziki _(approx. 200g)_ - 50g spring onions _(thinly sliced)_ - 1 tbsp olive oil - 1 tsp garlic granules - Chilli flakes _(optional)_ - Salt and pepper ### Method 1. **Tray up the chorizo.** Preheat the oven to 200°C. Add the chorizo, sweetcorn, olive oil, garlic granules and a pinch of salt and pepper to a baking tray and toss to coat. 2. **Roast and cool.** Roast for 30 minutes, stirring halfway through. Once cooked, transfer to a large bowl and leave to cool. 3. **Cook the pasta.** Meanwhile, cook the pasta according to the packet instructions, then drain and rinse under cold water until completely cooled. 4. **Dress the salad.** Add the pasta to the bowl along with the tzatziki and half of the spring onion. Stir to combine, loosening with a few tablespoons of cold water if needed, then season with salt and pepper. 5. **Divide and top.** Divide into bowls or meal prep containers and top with the remaining spring onion, chilli flakes if using, and plenty of black pepper. ### Notes - Let the chorizo and sweetcorn cool properly before mixing, otherwise the tzatziki will split and go watery. - Swap the chorizo for bacon lardons for a cheaper, less smoky version. - Keeps in an airtight container in the fridge for up to 4 days — perfect for lunches through the week. - Loosen with a splash of water or an extra spoonful of tzatziki before eating, as the pasta absorbs the dressing as it sits. --- ## Creamy Sweet Potato & Sausage Gnocchi Gnocchi with sausage in a creamy sweet potato sauce with herbs. An easy autumn dinner. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 4 people · **Prep:** 15 mins · **Cook:** 25 mins **Recipe URL:** https://chaplinkitchen.com/r/creamy-sweet-potato-sausage-gnocchi/ ### Ingredients - 450g sausages - 1 tbsp olive oil - 500g potato gnocchi - 240ml double cream - 120ml chicken stock - 240g sweet potato puree - 2 garlic cloves _(minced)_ - 2 tbsp fresh sage _(finely chopped)_ - 2 tbsp fresh thyme _(finely chopped)_ ### Method #### Sweet Potato Puree 1. **Dice the sweet potato.** Peel and dice the sweet potato into small cubes. 2. **Steam until tender.** Steam the sweet potato for about 10-12 minutes, or until soft and tender. 3. **Blend to a puree.** Transfer the steamed sweet potato to a blender or food processor and blend until smooth. Set aside. #### Main Dish 4. **Brown the sausages.** Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook for about 4 minutes on one side. Flip and cook for an additional 2 minutes until browned and cooked through. 5. **Simmer the gnocchi.** Add the gnocchi, double cream, and chicken stock to the pan with the sausages. Stir to combine, then bring the mixture to a boil. Cover the pan and cook for 5 minutes, allowing the gnocchi to soften. 6. **Stir in the puree.** Stir in the sweet potato puree and minced garlic. Reduce the heat and simmer for about 3 minutes, or until the sauce thickens and the gnocchi is fully cooked. 7. **Season off the heat.** Remove the pan from the heat and mix in half of the chopped sage and thyme. Season with salt and pepper to taste. 8. **Garnish and serve.** Serve immediately, garnished with the remaining sage and thyme for a fresh, aromatic touch. ### Notes - For extra richness, try adding grated Parmesan or a sprinkle of red pepper flakes for a bit of heat. - Try using butternut squash or pumpkin for a nice twist instead of sweet potato. --- ## Creamy Butter Bean & Spinach with Lemon Salmon Air-fried salmon on creamy butter beans and spinach, with lemon to lift the sauce. Simple enough for a weeknight. **Category:** Main Course · **Cuisine:** British · **Serves:** 2 people · **Prep:** 10 mins · **Cook:** 25 mins **Recipe URL:** https://chaplinkitchen.com/r/creamy-butter-bean-and-spinach-with-lemon-salmon/ ### Ingredients - 1 tbsp olive oil - 2 leeks _(washed, sliced)_ - 1 garlic clove _(minced)_ - 2x 400g (drained weight 235g) tins butter beans _(rinsed and drained)_ - 300ml vegetable stock - 4 tbsp creme fraiche - 2 tsp plain flour - 2 large handfuls spinach _(chopped)_ - 30g grated parmesan - 2 salmon fillets - Parsley _(chopped)_ - Chives _(chopped)_ - 1 lemon _(juice and zest)_ ### Method 1. **Soften the leeks.** Heat the olive oil in a pan, then add the sliced leeks with a pinch of salt and cook for 5-10 minutes until softened. 2. **Add the garlic.** Add minced garlic and cook for 1 minute more. 3. **Build the creamy beans.** Incorporate butter beans, vegetable stock, flour, and creme fraiche into the pan. Simmer gently for 5-10 minutes until the sauce thickens. 4. **Dress the salmon.** Meanwhile, drizzle olive oil on the salmon, along with a squeeze of lemon and some parsley. 5. **Air-fry the salmon.** Air-fry the salmon at 180ºC for 10-12 minutes until fully cooked. 6. **Wilt in the greens.** Add chopped spinach, parsley, and chives to the pan and let them wilt down for around 5 minutes. 7. **Finish with lemon and parmesan.** To finish, stir in grated parmesan, lemon zest, and squeeze in lemon juice. 8. **Plate and serve.** Serve the creamy butter beans topped with the cooked salmon, garnished with fresh parsley and chives. ### Notes - Feel free to adjust the seasoning according to your taste preferences. - Pair this dish with a side of roasted vegetables or crusty bread for a complete meal experience. - Leftovers can be refrigerated and reheated for a quick and satisfying meal later. --- ## Pesto Sausage Gnocchi Bake Sausages and gnocchi baked in a creamy pesto sauce. Easy to make and easy to adapt. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 2 people · **Prep:** 10 mins · **Cook:** 25 mins **Recipe URL:** https://chaplinkitchen.com/r/pesto-sausage-gnocchi-bake/ ### Ingredients - 6 sausages - 500g gnocchi - 1/2 tbsp olive oil - 1 tsp mixed italian herbs - 1 tsp garlic granules - 100g crème fraiche - 20g pesto - 30ml milk - 25g mozzarella - 10g parmesan cheese - 25g cheddar cheese ### Method 1. **Heat the airfryer.** Preheat the airfryer to 180°C. 2. **Toss the sausages and gnocchi.** Chop up the sausages and toss them with gnocchi in the airfryer basket. Drizzle with olive oil and sprinkle with mixed herbs, salt, pepper, and garlic Italian seasoning. 3. **Airfry until crisp.** Airfry for around 18 minutes until golden and crispy. 4. **Mix the pesto sauce.** While the sausages and gnocchi are cooking, mix crème fraiche, pesto, and milk in a bowl. Season with additional salt, pepper, and garlic Italian seasoning. 5. **Pour over the sauce.** Pour the creamy mixture over the cooked sausages and gnocchi in the airfryer basket. Add mozzarella and mix gently. 6. **Top with cheese.** Top with Parmesan and cheddar. 7. **Airfry until golden.** Airfry for another few minutes until the cheese is melted and golden brown. ### Notes - Feel free to add pine nuts for extra crunch and flavor. - Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving for a quick and satisfying meal. --- ## Traditional Spaghetti Carbonara Spaghetti carbonara made the traditional way, with eggs, cheese and pancetta and no cream. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 2 people · **Prep:** 10 mins · **Cook:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/traditional-spaghetti-carbonara/ ### Ingredients - 3 eggs _(yolks only)_ - 50g Pecorino Romano cheese _(grated)_ - 50g Parmesan cheese _(grated)_ - 200g spaghetti _(or tagliatelle)_ - 200g pancetta _(cubed)_ ### Method 1. **Cook the spaghetti.** Cook the spaghetti in a large pot of salted boiling water until al dente. 2. **Whisk the eggs and cheese.** In a bowl, whisk together the egg yolks and Pecorino cheese. 3. **Crisp the pancetta.** In a large pan, cook the pancetta over medium heat until crispy. 4. **Save the pasta water.** Drain the spaghetti, reserving a cup of the cooking water. 5. **Combine in the pan.** Add the spaghetti to the pan with the pancetta and toss to combine. 6. **Make the sauce off the heat.** Remove the pan from the heat and quickly stir in the egg and cheese mixture, adding a little of the reserved cooking water to create a creamy sauce. 7. **Season and serve.** Season with black pepper and serve immediately. 8. **Garnish the plates.** Garnish with extra cheese and parsley. ### Notes - Ensure to remove the pan from the heat before adding the egg and cheese mixture to prevent scrambling. - Guanciale can be used instead of pancetta for a more traditional flavor, although pancetta works equally well. - Enhance the dish with a touch of garlic or chili flakes for an extra burst of flavor. - Consider adding peas or asparagus to bulk up the dish and add color and freshness. --- ## Slow Cooker Leek & Potato Soup A smooth, creamy leek and potato soup made in the slow cooker. **Category:** Main Course · **Cuisine:** British · **Serves:** 6 people · **Prep:** 10 mins · **Cook:** 3 hrs **Recipe URL:** https://chaplinkitchen.com/r/slow-cooker-leek-and-potato-soup/ ### Ingredients - 3 large potatoes _(chopped, skin on)_ - 3 leeks _(sliced)_ - 1 onion _(diced)_ - 3 garlic cloves _(minced)_ - 1 tbsp butter - 100ml double cream - 1.2L vegetable or chicken stock ### Method 1. **Fill the slow cooker.** Combine all ingredients except the cream in the slow cooker. 2. **Cook until tender.** Cook on high for 3 hours. 3. **Add cream and blend.** Add the cream and blend the soup until smooth. ### Notes - Opt for vegetable stock for a vegetarian-friendly version. - Serve with crusty bread or a sprinkle of chives for an added burst of flavor. - Freeze leftovers for a quick and convenient meal on busy days. --- ## Chicken & Leek Orzotto A creamy risotto-style dish made with orzo, chicken and leeks. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 4 people · **Prep:** 10 mins · **Cook:** 25 mins **Recipe URL:** https://chaplinkitchen.com/r/chicken-and-leek-orzotto/ ### Ingredients - 500g chicken _(cut into strips)_ - 1 cup orzo - 2 leeks _(sliced)_ - 1 cup peas - 1/2 cup garlic and herb cream cheese - 500ml chicken stock ### Method 1. **Brown the chicken.** In a large pan, cook the chicken until browned. 2. **Add the orzo and stock.** Add the leek, orzo, peas, chicken, and chicken stock to the pan. 3. **Simmer until tender.** Simmer for 15 minutes, stirring occasionally. 4. **Stir in the cream cheese.** Stir in the garlic and herb cream cheese until melted and combined. ### Notes - Enhance the dish with additional vegetables such as spinach or mushrooms for added nutrition. - For a vegetarian option, omit the chicken and use vegetable stock instead. - Utilise leftover roast chicken by shredding and adding it to the orzotto for a quick and easy meal. - Substitute plain cream cheese with a clove of minced garlic and a handful of fresh herbs if garlic and herb cream cheese is unavailable. --- ## Bang Bang Chicken & Rice Chicken, peppers and rice in a creamy sweet chilli sauce, topped with melted cheddar. Quick to make and easy to change up. **Category:** Main Course · **Cuisine:** American · **Serves:** 4 people · **Prep:** 15 mins · **Cook:** 30 mins **Recipe URL:** https://chaplinkitchen.com/r/bang-bang-chicken-and-rice/ ### Ingredients - 500g chicken _(diced)_ - 1 tbsp paprika - 1 tbsp garlic granules - 1/2 tbsp oregano - 1 onion _(finely chopped)_ - 3 bell peppers _(finely chopped)_ - 3 tsp garlic puree _(or 3 cloves of garlic, minced)_ - 2 tbsp sweet chilli sauce - 300ml chicken stock _(or vegetable stock)_ - 120ml single cream _(or double cream)_ - 500g rice _(cooked)_ - 80g cheddar cheese _(grated)_ ### Method 1. **Season the chicken.** Coat the chicken in paprika, garlic granules, and oregano. 2. **Brown the chicken.** Heat a bit of oil in a large pan and fry the chicken until fully cooked and golden brown. 3. **Soften the vegetables.** Add the onion, bell peppers, and garlic puree, cooking until softened. 4. **Build the sauce.** Introduce sweet chilli sauce, chicken stock, and cream - let it simmer for 5 minutes. 5. **Stir through the rice.** Incorporate the cooked rice, stirring until well combined. 6. **Grill the cheese.** Sprinkle the grated cheese on top and place it under the grill until the cheese is melted and golden brown. ### Notes - Choose your favorite rice variety; I suggest opting for plain rice to let the vibrant flavors soak in harmoniously. - Experiment with different cheeses or a mix, such as cheddar, mozzarella, or parmesan, for a personalized touch. - For quick and convenient preparation, use microwaveable rice. --- ## Cheesy Mexican Style Beef Spiced beef with roast potatoes and melted cheddar on top. Serve with guacamole and sour cream. **Category:** Main Course · **Cuisine:** Mexican · **Serves:** 2 people · **Prep:** 15 mins · **Cook:** 45 mins **Recipe URL:** https://chaplinkitchen.com/r/cheesy-mexican-style-beef/ ### Ingredients - 3 large potatoes - 1 onion - 1 red pepper - 250g beef mince - 1 carrot - 1 1/2 tsp Ras El Hanout spice mix - 200g finely chopped tomatoes - 50ml water - 1 beef stock cube - 1 avocado - 1 lime - 50g cheddar cheese - 1 small pot of sour cream ### Method 1. **Heat the oven.** Preheat your oven to 200°C. 2. **Chop the potatoes.** Cut the potatoes into 2cm chunks _(no need to peel)_. 3. **Roast the potatoes.** Place the potatoes on a large baking tray, drizzle with oil, and season with salt and pepper. Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking. 4. **Chop the onion.** Meanwhile, halve, peel, and chop the onion into small pieces. 5. **Chop the pepper.** Halve the pepper, discard the core and seeds, then roughly chop. 6. **Brown the mince.** Heat a splash of oil in a frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. 7. **Soften the vegetables.** Add the pepper and onion to the beef, stir together and cook until softened, 5-7 mins, stirring occasionally - season with salt and pepper. 8. **Grate in the carrot.** While the vegetables cook, trim the ends of the carrot, peel and grate it _(no need to peel)_. Once the vegetables have softened, add the carrot to the pan and cook until softened, 3-4 mins. 9. **Add the spice and tomatoes.** Stir the Ras El Hanout spice mix into the beef and cook for 1 minute. Pour in the chopped tomatoes and water. 10. **Simmer the sauce.** Stir in the beef stock cube, bring to the boil then reduce the heat to medium. Allow to simmer and thicken, stirring occasionally until there is almost no liquid left, 12-15 mins. 11. **Slice the avocado.** Meanwhile, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a bowl. Halve the lime and add a squeeze of juice and a pinch of salt and pepper. Mash with a fork. Taste and add more salt, pepper and lime juice if required. 12. **Grate the cheese.** Grate the cheese. 13. **Bake and serve.** Once the sauce has thickened, spoon the beef mixture into an ovenproof dish. Top with the roasted potato and sprinkle over the cheddar cheese. Place on the top shelf of your oven and bake until the cheese has melted and is nice and golden, 10-12 mins. ### Notes - Serve with a dollop of guacamole and sour cream. - When cooking the potatoes, use two baking trays if necessary to ensure even cooking. - You could also use a different spice mix instead of Ras El Hanout, such as Cajun or Mexican. - If you don't have time to cook the potatoes from scratch, you could use potato wedges instead. --- ## Slow Cooker Lasagne Soup All the flavours of lasagne made as a soup in the slow cooker. Good for a cold day. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 6 people · **Prep:** 15 mins · **Cook:** 8 hrs 20 mins **Recipe URL:** https://chaplinkitchen.com/r/slow-cooker-lasagne-soup/ ### Ingredients - 1 packet of fresh lasagne sheets _(approx 250g)_ - 500g beef mince - 1-2 tbsp tomato puree - 1 tin chopped tomatoes - 700g passata - 1 onion _(finely chopped)_ - 1 beef stock cube - 1 tsp rosemary - 1 tsp oregano - 1 tsp basil - Pinch of salt and pepper - 3 cloves of garlic _(finely chopped)_ - 1 tbsp Worcestershire sauce - 400ml vegetable stock - 50ml double cream - 50g parmesan _(grated)_ - 1 ball of mozzarella _(tear into small pieces)_ - Fresh basil _(optional)_ ### Method 1. **Fill the slow cooker.** Combine all the ingredients, excluding the lasagne sheets, parmesan, mozzarella, double cream, and fresh basil _(if using)_ in the slow cooker - stir well. 2. **Cook it low and slow.** Cook on high for 4 hours or low for 7-8 hours. 3. **Cut the lasagne sheets.** Cut the lasagne sheets into strips. 4. **Finish the soup.** Add the remaining ingredients to the slow cooker for an additional 15-20 minutes. ### Notes - Serve with garlic bread and garnish with a sprinkle of parmesan and fresh basil for a delightful finishing touch. --- ## Marry Me Chicken A slow cooker version of Marry Me Chicken, with chicken in a creamy sun-dried tomato sauce. **Category:** Main Course · **Cuisine:** Italian · **Serves:** 2 people · **Prep:** 15 mins · **Cook:** 8 hrs **Recipe URL:** https://chaplinkitchen.com/r/marry-me-chicken/ ### Ingredients - 2 chicken breasts - 2 tbsp plain flour - 1 tbsp paprika - 1 tsp salt - 1 tsp pepper - 50g butter - 1 tsp thyme - 1 tsp oregano - Fresh basil _(optional)_ - 100g sun-dried tomatoes - 1-2 tbsp tomato puree - 200ml chicken stock - 1 onion _(finely chopped)_ - 1 tbsp garlic - 50ml double cream ### Method 1. **Coat the chicken.** Coat the chicken with flour, paprika, and seasonings. 2. **Sear the chicken.** Quickly sear the chicken in butter on a hot pan for 1-2 minutes on each side. 3. **Fill the slow cooker.** Add the chicken to the slow cooker with the rest of the ingredients except the cream and basil. 4. **Cook it low and slow.** Slow-cook all day for 8 hours on low or cook on high from lunchtime. 5. **Finish with cream and basil.** Stir in the cream and basil during the last 10 minutes. ### Notes - Serve with rice, pasta, or greens and cubed roasted potatoes on the side. --- # Desserts ## Microwave Chocolate Mug Cake A chocolate cake for one, mixed and cooked in a mug in the microwave. No eggs or butter, and it's ready in a couple of minutes. **Category:** Desserts · **Cuisine:** British · **Serves:** 1 mug · **Prep:** 5 mins · **Cook:** 2 mins **Recipe URL:** https://chaplinkitchen.com/r/microwave-chocolate-mug-cake/ ### Ingredients - 30g plain flour - 50g caster sugar - 2 tbsp cocoa powder - ⅛ tsp bicarbonate of soda - ⅛ tsp salt - 3 tbsp milk - 2 tbsp vegetable oil - 1 tbsp water - ¼ tsp vanilla extract ### Method 1. **Mix the dry ingredients.** Mix the flour, sugar, cocoa powder, bicarbonate of soda and salt in a large microwave-safe mug. 2. **Stir in the wet ingredients.** Add the milk, oil, water and vanilla extract and stir until smooth, scraping the bottom and sides of the mug so no dry flour is left behind. 3. **Microwave the cake.** Cook in the microwave until the cake is done in the middle, about 1 minute 45 seconds. ### Notes - Use a large mug: the batter rises well above where it starts while it cooks. - Microwaves vary, so check it a little early the first time. It is done when the top looks dry and springs back; a little extra time makes it rubbery rather than more cooked. - For an even more chocolatey cake, stir a small handful of chocolate chips into the batter before it goes in the microwave. They melt into gooey pockets as it cooks. - It is best eaten warm, straight away — a scoop of ice cream on top is the obvious addition. --- ## Microwave Vanilla Sponge Cake A vanilla sponge for one, cooked in the microwave in about two minutes. Weigh an egg, then use the same weight of butter, sugar and flour. Nice with jam and a scoop of ice cream. **Category:** Desserts · **Cuisine:** British · **Serves:** 1 bowl · **Prep:** 5 mins · **Cook:** 2 mins **Recipe URL:** https://chaplinkitchen.com/r/microwave-vanilla-sponge-cake/ ### Ingredients - 1 egg _(weighed in its shell)_ - Unsalted butter _(the same weight as the egg)_ - Caster sugar _(the same weight as the egg)_ - Self-raising flour _(the same weight as the egg)_ - 1 tsp vanilla extract - 1 spoonful jam _(optional, to serve)_ - 1 scoop ice cream _(optional, to serve)_ ### Method 1. **Weigh the egg.** Weigh the egg in its shell and note the weight — that is how much butter, sugar and flour you need. 2. **Mix it all in a bowl.** Put the butter, sugar, self-raising flour, vanilla extract and the cracked egg into a large microwave-safe bowl and mix until smooth, with no streaks of butter or dry flour left. 3. **Microwave the sponge.** Microwave for 2 minutes, until risen and the top springs back. 4. **Top and serve.** Top with a spoon of jam and serve with a scoop of ice cream, if you like, straight out of the bowl. ### Notes - The egg sets every other quantity, so the recipe scales by the egg: for a bigger cake, use more eggs and match their combined weight in butter, sugar and flour. The vanilla does not need to go up in step — two eggs do not need two teaspoons, so use your judgement. - Use the bowl you will eat from: it saves washing up, and the sponge goes straight from the microwave to the table. - Soft butter mixes in far more easily than butter straight from the fridge. --- ## Plum Tarte Tatin Plums cooked in a butter and brown sugar caramel, covered with puff pastry and baked, then turned out upside down onto a plate to serve. **Category:** Desserts · **Cuisine:** French · **Serves:** 1 tarte _(4 slices)_ · **Prep:** 15 mins · **Cook:** 35 mins **Recipe URL:** https://chaplinkitchen.com/r/plum-tarte-tatin/ ### Ingredients - 6 plums _(or as many as will fill your dish)_ - 30g unsalted butter - 4 tbsp soft brown sugar - 1/4 tsp ground cinnamon _(optional)_ - 320g ready-rolled puff pastry _(1 sheet)_ - 1 egg _(optional, to glaze the pastry)_ - 1 splash milk _(optional, to glaze the pastry)_ ### Method 1. **Heat the oven.** Preheat the oven to 200C/180C Fan and find an ovenproof dish or skillet the tarte will fill — one the plums sit snugly in rather than rattle around, because the pastry lid has to reach the sides. 2. **Prepare the plums.** Halve each plum, twist the two sides apart and lift out the stone, then slice each half into three or four wedges. Any that cling to the stone are best cut off it rather than wrestled free; a bruised wedge falls apart in the caramel. 3. **Start the caramel.** Melt the butter in a pan over a medium-low heat and, while a few streaks of it are still solid, add the brown sugar and the cinnamon if you are using it. Stir until it comes together as a loose, glossy syrup — not a hard caramel, which is what happens if the heat goes up and the sugar is left alone. 4. **Cook the plums briefly.** Tip the plums in and turn them through the syrup for 5 minutes, until the edges have softened and the caramel has taken on their colour. Stop while they still hold their shape and push back against the spoon; they have 30 minutes in the oven ahead of them and that is where they finish. 5. **Cut the pastry.** Unroll the pastry and cut a circle a couple of centimetres wider than the top of your dish, using the dish itself upside down as the template and cutting outside the line it leaves. 6. **Fill the dish.** Lift the plums into the dish with a slotted spoon and arrange them in a single close layer, cut sides down. Leave the loosest of the syrup behind in the pan: what looks like flavour now is the puddle that soaks the pastry later. 7. **Cover with pastry.** Lay the pastry circle over the fruit and push the overhang down between the plums and the side of the dish, all the way round, as though tucking in a bedsheet. That seal is what stops the caramel bubbling up over the top and setting the tarte into the dish. 8. **Glaze the top.** Beat the egg and brush it over the pastry, or use a splash of milk for a softer, paler finish. Pierce the middle once with the tip of a knife to give the steam somewhere to go. 9. **Bake until golden.** Bake for 30 minutes, until the pastry is puffed, deep golden and dry to a tap, with caramel visibly bubbling at the edges. 10. **Flip it out.** Let it settle for 2 minutes — long enough to stop the caramel running everywhere, short enough that it has not set and glued itself down. Put a plate face down over the dish, hold both together with a cloth, and turn the whole thing over in one committed movement. 11. **Serve it warm.** Lift the dish away, nudge back any plums that stayed behind, and serve it warm with ice cream or cream. ### Notes - Do not overcook the plums in the pan. Five minutes over a medium-low heat is a softened edge and no more; anything further and what comes out of the oven is a purple compote under a pastry hat rather than a tarte with fruit you can still see the shape of. - Liquid is the enemy, and soggy pastry is what it costs you. Slightly firm, slightly under-ripe plums hold their juice rather than weeping it, which is exactly why they work better here than the ripest ones in the bowl. - Four tablespoons of sugar suits a sharp plum. Taste one raw before you start: a sweet, ripe plum is happier with three, and a mouth-puckeringly sour one will take five. - Cinnamon is optional and easily swapped. A star anise dropped into the butter, a strip of orange zest, or a splash of vanilla all take it somewhere different without changing anything else about the method. - The egg wash gives the glossiest, deepest colour; milk gives a softer matte finish. Neither is essential — unglazed pastry browns perfectly well, it just looks like it was not thought about. - Any dish that can go on the hob as well as in the oven saves you a step: make the caramel in it, arrange the plums straight back in and put the pastry lid on there. - Flip it while it is warm. Left to cool in the dish the caramel sets, and what comes out is the tarte in pieces with the best of it still stuck to the base. - Apples are the original, and pears, nectarines, apricots or peaches all take the same treatment. Red onion, with a splash of balsamic in place of some of the sugar, makes the savoury version — served with something sharp and white, it is a starter rather than a pudding. - It is at its best within an hour of coming out of the oven, while the pastry is still crisp underneath the fruit. Leftovers keep in the fridge for 2 days and are worth 10 minutes in a hot oven rather than the microwave. --- ## White Chocolate Pudding A thick, creamy pudding made by blending silken tofu with melted white chocolate, then chilling it. It takes a few minutes to make. Dark or milk chocolate works the same way. **Category:** Desserts · **Cuisine:** American · **Serves:** 4 small ramekins · **Prep:** 5 mins · **Cook:** 2 mins **Recipe URL:** https://chaplinkitchen.com/r/white-chocolate-pudding/ ### Ingredients - 300g silken tofu _(drained)_ - 150g white chocolate _(broken into pieces)_ - 1 tbsp honey _(optional, to taste)_ - 1 pinch salt _(optional)_ ### Method 1. **Melt the chocolate.** Break the white chocolate into a heatproof bowl and microwave it in bursts of 15 seconds, stirring well between each one, until it is glossy and only just molten. White chocolate has more milk solids and less cocoa in it than dark, which means it catches and turns grainy at a lower temperature and sooner than you expect, so stop while a few pieces are still holding their shape and let the stirring finish the job. 2. **Blend it smooth.** Tip the silken tofu into a food processor with the melted chocolate, the honey if you are using it and the pinch of salt. Blend for 1-2 minutes, scraping down the sides once or twice, until it is completely smooth and glossy with no grain left in it at all. 3. **Fill the ramekins.** Divide between four small ramekins or jars and level the tops. 4. **Chill until it sets.** Cover and refrigerate for at least 1 hour. Straight from the processor it is a pourable cream; the cocoa butter firms as it cools, and an hour is what turns it into the thick, spoonable pudding it is meant to be. 5. **Top and serve.** Finish each pot with white chocolate curls, a drizzle of the melted chocolate or a little grated over the top, and eat cold. ### Notes - Silken tofu is the whole trick, and firm tofu is not a substitute — it will never blend past a grainy paste, however long the machine runs. Look for it in a shelf-stable carton rather than a water-packed tub, and drain it rather than press it; the softness is the point. - Work quickly once the chocolate is melted. Cold tofu straight from the fridge sets warm chocolate on contact, which leaves flecks through the pudding, so let the tofu sit out while the chocolate goes round the microwave. - White chocolate has already done nearly all the sweetening, so the honey is there to be tasted for rather than measured in — one tablespoon at most, and often none at all. Milk chocolate wants about one, and 70% dark about three. - The pinch of salt matters more here than it would with dark chocolate. It does not make the pudding salty; it stops the sweetness sitting flat and lets the vanilla and milk in the white chocolate come through. - It is sweeter and paler than the same pudding made with dark chocolate, and a touch firmer once cold — white chocolate carries more cocoa butter, and cocoa butter is what sets as it chills. Dark chocolate gives a looser, darker, more bitter pot from the identical method. - White chocolate is made with milk solids, so this version is vegetarian rather than vegan. Maple syrup or agave in place of the honey, and a dark or dairy-free white chocolate in place of the bar, makes it vegan — the tofu already is. - A high-powered blender or a stick blender in a tall jug both work as well as the food processor. Whatever you use, scrape the sides down at least once: the tofu likes to climb the walls and sit out the blending. - Toppings are wide open. White chocolate curls are the obvious one, but raspberries, passion fruit, crushed biscuits, a spoonful of Biscoff, chopped toasted hazelnuts or a few flakes of sea salt all belong on it — anything sharp is welcome against this much sweetness. - Covered in the fridge it keeps for up to 3 days, and firms up a little more each day. --- ## Vanilla Ice Cream No-churn vanilla ice cream made with double cream and condensed milk, so you don't need an ice cream maker. It's thick and creamy and scoops straight from the freezer. **Category:** Desserts · **Cuisine:** American · **Serves:** about 900ml _(6-8 scoops)_ · **Prep:** 10 mins · **Cook:** 4 hrs **Recipe URL:** https://chaplinkitchen.com/r/vanilla-ice-cream/ ### Ingredients - 300ml double cream _(fridge cold)_ - 397g sweetened condensed milk _(1 tin)_ - 1 tsp vanilla extract ### Method 1. **Whip the cream.** Pour the double cream into a large bowl with the vanilla extract and whisk until thick — it should hold soft peaks and leave a trail behind the beaters, but stop well before it turns grainy or buttery. 2. **Fold in the condensed milk.** Add the sweetened condensed milk and mix until completely combined, with no pale streaks left. Fold rather than beat once it starts coming together, so the air you whipped in stays where it is. 3. **Fill the container.** Pour into a freezer-safe container, smooth the top and cover it. 4. **Freeze until firm.** Freeze for at least 4 hours until scoopable — overnight if you want it firmer. 5. **Scoop and serve.** Take it out a few minutes before serving and run the scoop under hot water between scoops. ### Notes - It makes a little under a litre, so a 2lb loaf tin or any 1 litre tub is the right size. A wide, shallow container freezes faster than a deep one. - Cold cream whips faster and further. On a warm day chill the bowl and the beaters for ten minutes first. - Over-whipped cream is the one thing that goes wrong here — the moment it stops looking glossy it is on its way to butter, and the ice cream comes out grainy. Soft peaks are plenty; the condensed milk does the rest. - Press a piece of cling film or baking paper onto the surface before the lid goes on. That is what keeps ice crystals off the top. - Four hours gives you soft-scoop, thick and clotted rather than icy; a full night firms it up without ever taking that away. Either way it never sets rock hard, so it can go straight from freezer to bowl. - Use a good vanilla — with three ingredients there is nowhere for a cheap one to hide. Vanilla bean paste in place of the extract gives you the seeds through it too. - The base takes almost anything folded through at the end of step 2: crushed biscuits, honeycomb, chocolate chunks, a rippled spoonful of jam or lemon curd, or 2 tbsp of cocoa sifted in with the condensed milk. - The clotted cream likeness runs to the richness as well as the texture, so scoops smaller than a shop tub's go further. It is happiest next to something sharp or hot — stewed rhubarb, blackberries, a crumble straight out of the oven — for the same reason clotted cream is. - Keeps for up to a month in the freezer, though the texture is best in the first fortnight. --- ## High Protein Chocolate Mousse A chocolate mousse made by blending hard-boiled eggs with cocoa and vanilla. It doesn't taste of egg, needs no cooking, and takes about five minutes. **Category:** Desserts · **Cuisine:** French · **Serves:** 4 small pots · **Prep:** 10 mins · **Cook:** 2 mins **Recipe URL:** https://chaplinkitchen.com/r/high-protein-chocolate-mousse/ ### Ingredients - 6 hard boiled eggs _(peeled and completely cold)_ - 50g cocoa powder - 60g caster sugar - 1 tsp vanilla extract - 180ml whole milk ### Method 1. **Load the blender.** Peel the hard boiled eggs and drop them into a high-powered blender with the cocoa powder, caster sugar, vanilla extract and milk. 2. **Blend until glossy.** Blend on high for 1-2 minutes until completely smooth, glossy and creamy, stopping once or twice to scrape down the sides so no flecks of egg white escape the blades. 3. **Divide into pots.** Divide between four small jars or ramekins and level the tops. 4. **Chill to thicken.** Eat it straight away if you cannot wait, or cover and refrigerate for a few hours — it thickens as it chills and the chocolate flavour deepens. 5. **Finish and serve.** Finish each pot with a raspberry, a dusting of cocoa powder or a scattering of shaved chocolate. ### Notes - The eggs must be fully cold before they go in. Warm eggs give a thin, slightly eggy result; cold ones blend straight into that silky, mousse-like texture. - It works out at roughly 10g of protein per pot, which is why it makes a very respectable mousse after a training day. - A high-powered blender is doing the heavy lifting here. A food processor or stick blender can work, but blend for longer and scrape down often — any speck of unblended white is the one thing that gives the game away. - Dutch-processed cocoa gives the darkest colour and the smoothest flavour. Whatever you use, sieve it if it looks lumpy. - Taste before you chill and adjust the sugar to your liking. Cold mousse always tastes a touch less sweet than warm. - Semi-skimmed, oat or any milk you like works; whole milk simply makes it richer. - Add a pinch of salt, a shot of espresso or a splash of orange extract to push the chocolate further. - Covered in the fridge it keeps for up to 3 days. --- # Baking ## Soft Oat Breakfast Cookies Three big, soft oat cookies for breakfast, sweetened only with dates and banana, held together with peanut butter and egg and studded with chocolate. Closer to a banana bread than a biscuit, and on the table in 25 minutes. **Category:** Baking · **Cuisine:** American · **Serves:** 3 large cookies · **Prep:** 10 mins · **Cook:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/soft-oat-breakfast-cookies/ ### Ingredients - 4 dates - 2 tbsp hot milk - 1/2 large banana _(or 1 small)_ - 1 egg - 2 tbsp smooth peanut butter - Pinch of salt - 80g rolled oats _(about 1 cup)_ - 1 tsp baking powder - 30g chocolate _(broken into small pieces)_ ### Method 1. **Heat the oven.** Preheat the oven to 180°C and line a baking tray with baking paper. 2. **Soften the dates.** Squash the dates between your fingers and pull out the stones. Put them in a wide bowl and pour over the hot milk. 3. **Mash a paste.** Mash the dates into the milk with a fork until you have a rough paste. It doesn't need to be smooth. 4. **Add the banana.** Add the banana and mash it into the date mixture. 5. **Mix the dough.** Add the egg, peanut butter, salt, oats and baking powder and mix until thoroughly combined. 6. **Stir in the chocolate.** Break the chocolate into the mixture and mix it through. 7. **Shape the cookies.** Spoon the mixture into 3 round cookies on the lined baking tray. 8. **Bake.** Bake for 15 minutes, until beautifully golden brown. ### Notes - Good for breakfast, or as a snack at any time of day. - Medjool dates are best here: they are soft and sticky enough to mash straight into a paste. - Lovely eaten warm with a dollop of Greek yoghurt and a drizzle of honey. - The dates and banana are the only sweetening in the cookies themselves, so the riper the banana the sweeter they will be. - Rolled oats rather than jumbo or instant: they keep some chew without staying hard. --- ## Whole Mandarin Cake A cake made by blending three whole mandarins, peel and all, with the eggs, olive oil and sugar, then folding in self-raising flour. Five ingredients, one blender, and a moist, zesty sponge finished with a dusting of icing sugar. **Category:** Baking · **Cuisine:** British · **Serves:** 8" round cake _(8 slices)_ · **Prep:** 10 mins · **Cook:** 45 mins **Recipe URL:** https://chaplinkitchen.com/r/whole-mandarin-cake/ ### Ingredients - 3 seedless mandarins _(whole, unpeeled)_ - 2 eggs - 125ml olive oil _(½ cup)_ - 220g caster sugar _(1 cup)_ - 300g self-raising flour _(2 cups)_ - Icing sugar _(to dust, optional)_ ### Method 1. **Heat the oven.** Preheat your oven to 180C/160C Fan and line an 8" round cake tin with baking paper. 2. **Blend the batter.** Put the mandarins, eggs, olive oil and caster sugar into the blender and blend until completely smooth, with no flecks of peel left. 3. **Fold in the flour.** Pour the mandarin mixture into a large bowl, add the self-raising flour and fold it in until just combined. 4. **Bake the cake.** Scrape the batter into the prepared tin and bake for 45 minutes, until golden and fragrant and a skewer pushed into the centre comes out clean. 5. **Cool and serve.** Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool. Dust with icing sugar before serving. ### Notes - Every bit of the peel is eaten, so wash the mandarins well. Seedless ones save picking out pips; with any other kind, halve them and take the pips out first, or they turn the cake bitter. - Blend for longer rather than less — a stubborn fleck of peel is a bitter mouthful. - Fold the flour in by hand and stop as soon as no dry flour shows. Beating it makes the cake tough. - Ovens and tins vary, so trust the skewer over the clock, and cover the top loosely with foil if it browns before the middle is done. - Serve it topped with a few fresh mandarin segments on the icing sugar. - See also the [Whole Orange Blender Cake](https://chaplinkitchen.com/r/whole-orange-blender-cake/), which does the same with a whole orange but uses oats and maple syrup in place of flour and sugar. --- ## Biscoff & White Chocolate Banana Bread Banana bread with Biscoff spread and white chocolate in the batter, more biscuits on top and melted Biscoff poured over at the end. **Category:** Baking · **Cuisine:** American · **Serves:** 2lb loaf _(8-10 slices)_ · **Prep:** 15 mins · **Cook:** 1 hr **Recipe URL:** https://chaplinkitchen.com/r/biscoff-and-white-chocolate-banana-bread/ ### Ingredients - 3 overripe bananas - 150g butter - 150g caster sugar - 2 eggs - 1 tsp vanilla essence - 2 tbsp Biscoff crunchy spread _(for the batter)_ - 200g self-raising flour - 100g white chocolate _(cooking chocolate or a bar, roughly chopped)_ - 4 Biscoff biscuits _(bashed into pieces)_ - 4 Biscoff biscuits _(left whole, for the top)_ - 2 tbsp Biscoff crunchy spread _(for the top)_ ### Method 1. **Heat the oven.** Preheat the oven to 160°C fan/180°C/gas 4 and line a 2lb loaf tin with baking paper. 2. **Mash the bananas.** Mash the bananas in a large bowl until there are hardly any lumps left. 3. **Add the butter and sugar.** Melt the butter until it is just liquid, then pour it over the bananas with the caster sugar and whisk until smooth. 4. **Beat in the eggs.** Crack in the eggs, add the vanilla essence, and whisk again until everything is combined. 5. **Stir in the Biscoff spread.** Warm the Biscoff crunchy spread for the batter until it runs, then stir it through the mixture. 6. **Fold in the flour.** Fold through the self-raising flour until the batter is completely smooth, with no dry pockets left. 7. **Add the chocolate and biscuits.** Fold in most of the white chocolate, saving a small handful for the top, along with the bashed Biscoff biscuits. 8. **Fill and top the tin.** Scrape the batter into the lined tin and level it. Press the whole Biscoff biscuits into the top and scatter over the rest of the white chocolate. 9. **Bake the loaf.** Bake for about 1 hour, until risen, deep golden, and a skewer pushed into the middle comes out without wet batter on it. 10. **Finish with the spread.** Let the loaf cool in the tin for 10 minutes, then lift it out, melt the Biscoff crunchy spread for the top and pour it over. ### Notes - The bananas want to be properly overripe — black-spotted, soft, and sweet-smelling. Firm yellow ones give a drier, blander loaf. - 160°C is a fan-oven temperature. In a conventional oven use 180°C, and in either one it is the loaf's middle, not its top, that decides when it is done. - White chocolate and a sugary topping both brown quickly. If the top is dark well before the hour is up, lay a sheet of foil loosely over it for the rest of the bake. - A skewer will not come out perfectly clean through a pocket of melted chocolate, so test in a couple of places and look for batter rather than chocolate. - Melt the Biscoff spread for 15-20 seconds in the microwave. For the top, let the loaf cool a little first so the spread sets into a glaze rather than soaking straight in. - Smooth Biscoff spread works just as well if that is what you have; you just lose the little biscuit crumbs through the crumb. --- ## Whole Orange Blender Cake A cake made by blending a whole orange, peel and all, with eggs, oats, yoghurt and maple syrup. There's no flour or sugar. It's dense and moist, somewhere between a sponge and a baked oat bar, and finished with orange icing. **Category:** Baking · **Cuisine:** British · **Serves:** 8" round cake _(10 slices)_ · **Prep:** 10 mins · **Cook:** 50-60 mins **Recipe URL:** https://chaplinkitchen.com/r/whole-orange-blender-cake/ ### Ingredients - 1 navel orange _(unwaxed, quartered)_ - 3 eggs - 160g rolled oats - 2 tsp baking powder - 1/4 tsp salt - 60ml olive oil - 65g Greek yoghurt - 175ml maple syrup - 1 tsp vanilla extract - 90g icing sugar _(for the icing)_ - 1/2 orange _(zested then juiced, for the icing)_ ### Method #### Cake 1. **Heat the oven.** Preheat your oven to 180C/160C Fan and line an 8" round cake tin with baking paper. 2. **Prepare the orange.** Rinse and dry the orange, cut off the stem end, and quarter it. Pick out any pips — the peel and pith stay in. 3. **Blend the batter.** Put the orange, eggs, rolled oats, baking powder, salt, olive oil, Greek yoghurt, maple syrup and vanilla extract into the blender in that order. Blend until completely smooth, with no flecks of peel or whole oats left, scraping down the sides once if it needs it. 4. **Bake the cake.** Pour the batter into the prepared tin and bake for 50-60 minutes, until the top is deep golden and a skewer pushed into the centre comes out clean. 5. **Cool it.** Leave the cake in the tin for 15 minutes to set, then turn it out onto a wire rack and let it cool completely. #### Icing 6. **Mix the icing.** Whisk the icing sugar with the orange zest and enough of the juice to make a smooth, thick icing that falls off the spoon in a ribbon. 7. **Drizzle.** Pour the icing over the cooled cake and let it run down the sides. ### Notes - Use an unwaxed orange, or scrub a waxed one well under hot water — every bit of the peel is eaten. Organic is worth it here if you can get it. - The orange goes in first, next to the blade, so it is broken down before the oats thicken everything. A stubborn fleck of peel is a bitter mouthful; blend for longer rather than less. - This is meant to be dense. Oats do not rise like flour, and the cake comes out closer to a moist baked oat bar than a sponge — that is the texture, not a mistake. - For a lighter, more cake-like crumb, swap the oats for 220g plain flour (or a gluten-free flour) and stir it in by hand after blending, as in the Kiwi Drizzle Cake. - Any neutral oil or melted butter works in place of the olive oil; soured cream in place of the yoghurt; and honey, agave or 150g caster sugar in place of the maple syrup. - Other whole fruit works the same way: a large lemon, two limes, or a pear. - The icing is optional. Bare, it is sweet enough for breakfast or with coffee; iced, it is a dessert. - Ice only a completely cold cake, or the icing soaks in instead of setting on top. - Keeps 3-4 days in an airtight container at room temperature, or up to 5 days in the fridge. --- ## Banana Doughnuts Little doughnut bites made from one ripe banana and some self-raising flour. No yeast and no deep frying, just six minutes in the air fryer and a roll in cinnamon sugar while they're still warm. **Category:** Baking · **Cuisine:** American · **Serves:** 7 doughnuts · **Prep:** 10 mins · **Cook:** 6 mins **Recipe URL:** https://chaplinkitchen.com/r/banana-doughnuts/ ### Ingredients - 1 banana _(ripe)_ - 95g self-raising flour - 1 tbsp olive oil _(or vegetable oil)_ - Cinnamon sugar _(granulated sugar and ground cinnamon, to taste)_ - Non-stick cooking spray _(such as olive oil)_ ### Method 1. **Heat the air fryer.** Preheat the air fryer to 180°C. Mix the cinnamon sugar in a shallow bowl, ready for the end. 2. **Mash the banana.** Mash the banana in a bowl with a fork until it is as smooth as you can get it. 3. **Add the flour.** Tip in the flour and stir it through with a spatula or fork. It will look dry and crumbly at first. 4. **Bring the dough together.** Switch to your hands and press the crumbs into a smooth ball — it should be soft and a little sticky inside. Stop as soon as it holds together; overworking it makes the doughnuts tough. 5. **Roll the balls.** Divide the dough into 7 equal pieces. Rub a little of the oil over your hands and roll each piece into a smooth ball. 6. **Air fry.** Spray the air fryer basket with non-stick cooking spray and arrange the balls in it so none of them are touching. Cook for 6 minutes at 180°C, until puffed and golden. 7. **Coat in cinnamon sugar.** Lift them out carefully, brush each one lightly with the rest of the oil, then roll it in the cinnamon sugar until it is well coated. Eat them warm. ### Notes - The riper the banana, the sweeter and softer the doughnuts — brown-spotted or even mostly black is ideal. You want about 120g of mashed banana; a very large one may need a spoonful or two more flour, a small one a little less, so add the last of the flour gradually and stop when the dough holds together. - No self-raising flour? Use 95g plain flour with 1 tsp baking powder and a small pinch of salt whisked through it. - No air fryer? Shallow- or deep-fry them in a neutral, high smoke point oil for about 2 minutes a side, until golden and crisp all over. Or bake them in the wells of a greased muffin tin at 180°C (160°C fan) for 15 minutes — softer, and not as crisp outside. - Make the cinnamon sugar with as much cinnamon as you like — up to equal parts cinnamon and sugar if you like it strong. About 50g in total is plenty for one batch. Light brown sugar works in place of granulated. Any left over keeps for months in a sealed jar. - A teaspoon of vanilla or almond extract, or a pinch of salt or sugar, can go into the dough for a little more flavour. - Instead of cinnamon sugar, dip the cooked doughnuts in melted chocolate, or brush them with maple syrup rather than oil. - They are best eaten warm, the day they are made. They do not reheat well, so make only as many as you will eat — the recipe doubles easily with two bananas. --- ## Chocolate & Guinness Loaf Cake Chocolate Guinness cake baked in a loaf tin. You can't taste the beer once it's baked, but it makes the cake dark and moist. Topped with vanilla cream cheese frosting and grated chocolate. **Category:** Baking · **Cuisine:** Irish · **Serves:** 2lb loaf _(10 slices)_ · **Prep:** 30 mins · **Cook:** 50-60 mins **Recipe URL:** https://chaplinkitchen.com/r/chocolate-guinness-loaf-cake/ ### Ingredients - 175g unsalted butter _(or baking spread, at room temperature)_ - 250g light brown soft sugar - 1 tsp vanilla extract - 3 medium eggs - 150ml Guinness - 50g cocoa powder - 250g self-raising flour - 125ml whole milk - 100g unsalted butter _(block, at room temperature, for the frosting)_ - 100g icing sugar _(for the frosting)_ - 1 tsp vanilla extract _(for the frosting)_ - 200g full-fat soft cream cheese _(for the frosting)_ - 15g chocolate _(grated, to decorate)_ ### Method #### Cake 1. **Heat the oven.** Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with baking paper. 2. **Cream the butter and sugar.** Beat the butter and light brown sugar together in a large bowl until soft, creamy and evenly combined. 3. **Beat in the eggs.** Add the vanilla and the eggs and beat again until smooth. 4. **Add the Guinness.** Pour in the Guinness and mix it through. The batter may look a little curdled at this point; the flour will bring it back together. 5. **Add the dry ingredients.** Add the cocoa powder and flour and mix just until no dry pockets remain. 6. **Finish with the milk.** Pour in the milk last and mix until the batter is smooth and glossy. 7. **Bake the loaf.** Scrape the batter into the tin, filling it no more than two-thirds full, and bake for 50-60 minutes, until a skewer pushed into the middle comes out clean. 8. **Cool it completely.** Leave it in the tin for 10 minutes, then lift it out onto a wire rack and let it cool all the way before it gets any frosting. #### Frosting 9. **Beat the butter and icing sugar.** Beat the room-temperature block butter with the icing sugar until smooth and completely free of lumps. 10. **Add the cream cheese.** Tip off any liquid sitting on top of the cream cheese, then add it to the bowl with the vanilla. 11. **Mix as little as possible.** Stir just until it comes together and stop there — cream cheese frosting slackens the longer it is worked. 12. **Frost and finish.** Spread or pipe the frosting over the top of the cold loaf and grate the chocolate over it. ### Notes - Loaf tins sold as 2lb vary a surprising amount in size. Fill yours two-thirds full at most and bake any spare batter as a few cupcakes rather than risk it rising over the edge. - Any stout works in place of Guinness. For an alcohol-free cake, use the same 150ml of Guinness 0.0 or full-fat cola; most of the alcohol cooks off anyway, but either swap straight in. - Light brown sugar is what gives the crumb its softness and the gentle toffee note. Caster or golden caster sugar both work; dark brown sugar pushes it towards treacle. - Use a proper unsweetened cocoa powder, the stronger the better. Drinking chocolate is mostly sugar and bakes out tasting of very little. - Whole milk rather than skimmed helps keep the batter from splitting. - No self-raising flour? Use 250g plain flour with 2 tsp baking powder whisked through it first. - The frosting is equal weights of butter and icing sugar beaten smooth before the cream cheese goes in, which is what keeps it thick when UK tub cream cheese would otherwise turn it runny. It needs block butter — a spread or margarine will not hold — and any lumps of cold butter will not beat out once the cheese is in. Block cream cheese, if you can find it, is even firmer. - Medium eggs throughout. Two large eggs plus one extra yolk is a fair stand-in for three medium. - For gluten-free, swap in a gluten-free self-raising flour and add ½ tsp xanthan gum if the blend does not already contain it. The sponge goes dairy-free easily; the cream cheese frosting does not, so a dairy-free buttercream is the safer topping. - Unfrosted, the loaf keeps for 4-5 days in an airtight tin. Once frosted it must live in the fridge and is best within 2-3 days. It freezes, frosted or not, for up to 3 months — thaw it overnight in the fridge. --- ## Kiwi Drizzle Cake A loaf cake made by blending whole kiwis with the eggs, sugar and oil, so there's no creaming or mixer needed. It's finished with vanilla icing and slices of fresh kiwi. **Category:** Baking · **Cuisine:** British · **Serves:** 8" round cake _(8-10 slices)_ · **Prep:** 15 mins · **Cook:** 35 mins **Recipe URL:** https://chaplinkitchen.com/r/kiwi-drizzle-cake/ ### Ingredients - 2 kiwis _(peeled and sliced)_ - 2 eggs - 135g caster sugar - 80ml olive oil - 2 tsp vanilla extract - 125g plain flour - 1 tsp baking powder - 1 pinch salt - 120g icing sugar _(for the icing)_ - 2 tbsp milk _(for the icing)_ - 1/4 tsp vanilla extract _(for the icing)_ - 1 kiwi _(sliced, to decorate)_ ### Method #### Cake 1. **Heat the oven.** Preheat your oven to 180C/160C Fan and line an 8" round cake tin with baking paper. 2. **Blend the wet ingredients.** Peel and slice the kiwis into the blender, then add the eggs, caster sugar, olive oil and vanilla extract. Pulse for a few seconds, just until it is smooth and pale green — long enough to break the fruit down and no longer. 3. **Fold in the dry ingredients.** Pour the blended mixture into a medium bowl and sift the flour over it in two or three goes, adding the baking powder and salt with the last of it. Mix only until the last streak of flour disappears; this is a batter that turns rubbery if you keep going. 4. **Bake the cake.** Pour the batter into the prepared tin and bake for 30-35 minutes, until golden on top and springy in the middle — a skewer pushed into the centre should come out clean. 5. **Cool it.** Leave the cake in the tin for 15 minutes to firm up, then turn it out onto a wire rack and let it cool completely before it goes anywhere near the icing. #### Icing 6. **Mix the icing.** Stir the icing sugar, milk and vanilla together in a small bowl until smooth and thick enough to fall off the spoon in a ribbon. Loosen it with a few more drops of milk, or thicken it with another spoonful of icing sugar, until it pours the way you want it to. 7. **Drizzle and decorate.** Pour the icing over the cooled cake and let it run down the sides, then lay slices of fresh kiwi over the top before it sets. ### Notes - Ripe kiwis are the ones to use — they should give under a thumb like a ripe pear. A firm, under-ripe one blends fine but brings a sourness the sugar cannot quite cover. - No blender needed if you have a stick blender or a mini food processor; either does the kiwi, eggs, sugar and oil in the same few seconds. Blitz the fruit alone and whisk the rest in by hand if that is all there is. - Blend the wet ingredients, then stop. Kiwi seeds break up if the machine keeps running and turn the crumb grey rather than green-flecked. - Olive oil is not doing anything olive oil has to do — coconut oil, avocado oil or the same weight of melted butter all work, and a light olive oil keeps the fruit at the front if the bottle you have is a peppery one. - Sift the flour rather than tipping it in. There is no creaming stage to break lumps up later, and a sifted batter needs far less mixing to come together. - The drizzle is what makes it one, but the sponge stands up without it. Left bare this is a plain, damp afternoon cake; iced, it is sweet enough to end a meal on. - Ice only a completely cold cake. Warm sponge drinks the icing straight down into the crumb instead of setting into a layer on top. - Fresh kiwi on top is best added on the day it is eaten; the slices weep a little overnight and bleed into the icing. - Store leftovers in an airtight container in the fridge, where it keeps for 3-4 days. --- ## Sugar Cookies Soft vanilla cookies that keep their shape in the oven, so they're good for cutting into shapes and decorating with royal icing. **Category:** Baking · **Cuisine:** American · **Serves:** 20-25 cookies _(depending on cutter size)_ · **Prep:** 45 mins · **Cook:** 10 mins **Recipe URL:** https://chaplinkitchen.com/r/sugar-cookies/ ### Ingredients - 150g unsalted butter _(softened)_ - 150g caster sugar - 1 medium egg - 1 tsp vanilla extract - 350g plain flour - 500g royal icing sugar _(for the icing)_ - 60-80ml water _(for the icing)_ - Food colouring gels _(to decorate)_ - Sprinkles or edible pearls _(to decorate)_ ### Method #### Cookies 1. **Cream the butter and sugar.** Beat the butter and caster sugar together until light and fluffy — a stand mixer with the beater attachment or an electric hand whisk makes short work of this. 2. **Beat in the egg.** Add the egg and vanilla extract and beat again until smooth. 3. **Bring the dough together.** Add the plain flour and mix until the dough starts to come together. Bring it into a ball with your hands — it should be soft but not sticky. Add a touch more flour if it clings to your fingers. 4. **Chill the dough.** Wrap the dough and chill in the fridge for 30 minutes. 5. **Heat the oven.** Preheat the oven to 180C Fan or 200C regular and line two or three baking trays with parchment paper. 6. **Roll and cut.** Roll the dough out on a lightly floured surface to about 5mm thick and cut out your shapes. Re-roll the offcuts until all the dough is used. 7. **Tray the cookies.** Place the cookies onto the lined trays, leaving a little space between each one. 8. **Bake until pale.** Bake for 8-10 minutes, until just barely turning golden at the edges — they should still look pale on top. 9. **Cool completely.** Leave the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. They must be stone cold before icing. #### Decorating 10. **Mix the royal icing.** Whisk the royal icing sugar with the water, adding the water a little at a time, until you have a smooth icing. For piping outlines you want a thicker consistency; for flooding, thin it until a ribbon of icing disappears back into the surface after about 10 seconds. 11. **Colour the icing.** Split the icing between bowls and colour each one with gel food colouring. 12. **Outline and flood.** Pipe an outline around the edge of each cookie with the thicker icing and leave it to set for a few minutes, then flood the middle with the thinner icing and nudge it into the corners with a cocktail stick. 13. **Marble and decorate.** While the flood icing is still wet, add dots or lines of a second colour and drag a cocktail stick through them to marble, or scatter over sprinkles and edible pearls. 14. **Dry overnight.** Leave the decorated cookies to dry completely — ideally overnight — before stacking or packaging. ### Notes - Chilling the dough is what keeps the edges sharp, so do not skip it. If the kitchen is warm, chill the cut-out shapes on the tray for 10 minutes before baking too. - Roll to an even thickness so the cookies bake at the same rate — rolling guides or two rulers either side of the dough help. - Do not overbake. They firm up considerably as they cool, and a pale cookie stays soft. - Undecorated cookies keep in an airtight container for 5-7 days, and the raw dough freezes well for up to 3 months. - Decorated cookies will keep for a week or so once the icing has set hard. - Swap the vanilla for almond, lemon or orange extract, or add the zest of a lemon or orange to the dough. --- ## School Cake The vanilla traybake from school dinners, with a thick layer of white icing and rainbow sprinkles. It makes plenty for a crowd. **Category:** Baking · **Cuisine:** British · **Serves:** 9x13" traybake _(15-20 squares)_ · **Prep:** 20 mins · **Cook:** 50 mins **Recipe URL:** https://chaplinkitchen.com/r/school-cake/ ### Ingredients - 400g eggs _(weighed whole, in their shells — about 7 medium)_ - 400g unsalted butter _(softened)_ - 400g caster sugar - 400g self-raising flour - 1 tsp vanilla extract - 500g icing sugar _(for the icing)_ - 4-5 tbsp water _(for the icing)_ - Rainbow sprinkles _(to decorate)_ ### Method #### Sponge 1. **Heat the oven.** Preheat your oven to 180C/160C Fan and line a 9x13" traybake tin with parchment paper. 2. **Weigh the eggs.** Weigh your eggs whole, still in their shells, aiming for around 400g. Whatever they come to, weigh out that same amount of butter, sugar and flour. 3. **Cream the butter and sugar.** Beat the butter and caster sugar together until light, pale and fluffy. 4. **Add the eggs and flour.** Crack in the eggs and add the self-raising flour and vanilla extract, then beat again until well combined and smooth. 5. **Bake the sponge.** Pour the batter into the prepared tin, level the top, and bake for 45-50 minutes until risen, golden and baked through — a skewer pushed into the middle should come out clean. 6. **Cool completely.** Leave the cake to cool fully in the tin. It must be completely cold before icing. #### Icing & Sprinkles 7. **Mix the icing.** Add the icing sugar to a medium bowl and gradually add the water, a tablespoon at a time, mixing well after each addition until you have a thick, spreadable icing paste. 8. **Ice the cake.** Spread the icing evenly over the cooled cake, right to the edges. 9. **Add the sprinkles.** Scatter over your favourite rainbow sprinkles straight away, while the icing is still wet. 10. **Set and slice.** Leave the icing to set for about 1 hour, then cut into squares and serve. ### Notes - If the sponge is browning too quickly, lay a sheet of foil loosely over the top for the last 15 minutes of baking. - Keep the icing thick — a runny icing soaks into the sponge instead of setting into the classic crisp white layer. Add the water slowly, you may not need all of it. - Weigh the eggs in their shells first, then match that weight with the butter, sugar and flour. It does not need to hit 400g exactly — get as close as your eggs allow and use the same number for the other three, and the sponge comes out right. - For a smaller 9" square cake, scale the whole thing down: weigh out roughly 250g of eggs _(about 4-5 medium)_ and match with 250g each of butter, sugar and flour. - Stores in an airtight container for 3-4 days. --- ## Avocado & Banana Muffins Soft muffins made with avocado and banana and sweetened with maple syrup or honey. Good for breakfast or a snack, and suitable for babies and toddlers too. They freeze well. **Category:** Baking · **Cuisine:** American · **Serves:** 6 muffins · **Prep:** 10 mins · **Cook:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/avocado-and-banana-muffins/ ### Ingredients - 1 ripe banana - 1/2 ripe avocado - 2 eggs - 110g self-raising flour - 1 tsp baking powder - 1 tsp vanilla extract - 2 tbsp maple syrup or honey ### Method 1. **Heat the oven.** Preheat your oven to 180C Fan and line a muffin tin with 6 muffin cases. 2. **Mash the banana and avocado.** Mash the banana and avocado until they reach a soft, mushy consistency. 3. **Mix the batter.** Combine the banana and avocado with the remaining ingredients, whisking until well combined. 4. **Bake the muffins.** Divide the batter evenly among the muffin cases and bake in the oven for 15 minutes or until a skewer inserted into the center of a muffin comes out clean. ### Notes - Store in an airtight container for up to 3 days. - These muffins can be frozen for up to 3 months. - A nutritious breakfast or snack, these muffins are also suitable for babies and toddlers _(see below note for caveat)_. - For baby-friendly versions, use maple syrup instead of honey _(honey is not suitable for babies under 1 year old)_. - Feel free to add in some chocolate chips or chopped nuts for a little extra indulgence. - Try experimenting with a little cocoa powder for a chocolatey twist. --- ## Chocolate Chip Banana Bread A moist banana bread with chocolate chips. A good way to use up overripe bananas. **Category:** Baking · **Cuisine:** American · **Serves:** 2lb loaf _(8-10 slices)_ · **Prep:** 15 mins · **Cook:** 1 hr 10 mins **Recipe URL:** https://chaplinkitchen.com/r/chocolate-chip-banana-bread/ ### Ingredients - 4 large ripe bananas - 125g unsalted butter - 150g light brown sugar - 250g self-raising flour - 1 tsp baking powder - 3 medium eggs - 75g soured cream - 1 tsp vanilla extract - 150g chocolate chips ### Method 1. **Heat the oven.** Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper. 2. **Mash the bananas.** Mash the bananas until they reach a soft, mushy consistency. 3. **Cream the butter and sugar.** In a separate bowl, combine butter and sugar, beating until smooth and light. 4. **Beat in the wet ingredients.** Add eggs, mashed bananas, soured cream, and vanilla. Beat the mixture; don't worry about the appearance at this stage. 5. **Add the flour.** Incorporate the flour and baking powder, beating until well combined. 6. **Fold in the chocolate.** Gently fold in the chocolate chips and pour the batter into the prepared tin. 7. **Bake the loaf.** Bake in the oven for 60-70 minutes. After 30 minutes, cover lightly with foil to prevent excessive browning. 8. **Cool completely.** Once baked, allow the banana bread to cool completely before savoring its deliciousness. ### Notes - Baking time may vary slightly, but it shouldn't deviate significantly from the recommended duration. Keep in mind that a skewer may not come out entirely clean due to the presence of chocolate. - This delightful banana bread will remain fresh and flavorful for 4-5 days. --- ## NYC Chocolate Chip Cookies Big, thick, gooey chocolate chip cookies in the New York bakery style. **Category:** Baking · **Cuisine:** American · **Serves:** 8 or 16 cookies _(depending on size)_ · **Prep:** 45 mins · **Cook:** 14 mins **Recipe URL:** https://chaplinkitchen.com/r/nyc-chocolate-chip-cookies/ ### Ingredients - 125g unsalted butter - 100g light brown sugar - 75g white granulated sugar - 1 medium egg - 1 tsp vanilla _(optional)_ - 300g plain flour - 1 + 1/2 tsp baking powder - 1/2 tsp bicarbonate of soda - 1/2 tsp sea salt - 300g chocolate chips _(milk, dark or white)_ ### Method 1. **Cream the butter and sugars.** In a bowl, cream together the butter and sugars until smooth. A stand mixer with the beater attachment works well for this step. 2. **Beat in the egg.** Add the egg and beat again. If using vanilla, incorporate it at this stage. 3. **Add the dry ingredients.** Add the flour, baking powder, bicarbonate of soda, and salt. Beat until a cohesive cookie dough forms. 4. **Fold in the chocolate.** Fold in the chocolate chips, ensuring even distribution. 5. **Portion the dough.** Divide the dough into eight equal portions, each approximately 120g. 6. **Chill the dough.** Chill the cookie dough balls in the freezer for at least 30 minutes or in the fridge for about 1 hour. 7. **Heat the oven.** Preheat the oven to 180C Fan or 200C regular (adjust for a hotter oven by using 160C-170C). 8. **Tray the cookies.** Place the chilled cookie dough balls on a lined baking tray, with four cookies per tray. 9. **Bake the cookies.** Bake for 12-14 minutes. If you prefer flatter cookies, flatten them slightly before baking. 10. **Cool on the tray.** Allow the cookies to cool on the tray for at least 30 minutes, as they continue to bake during this time. ### Notes - Best enjoyed on the day of baking, but you can revive them by microwaving for 15-30 seconds or putting them in a hot oven for 2-3 minutes. - Easily freeze the raw cookie dough and bake from frozen when desired. - If baking from frozen, follow the same temperature and time instructions, with a possible extra couple of minutes. - Once baked, these cookies will stay fresh for 4-5+ days. - Experiment with your favorite chocolate varieties, such as milk, dark or white. - Consider using chopped chocolate bars instead of chocolate chips, ensuring the chunks are not too large. - Adjust oven temperature if it tends to run hot, as mentioned in the method. - For a delightful texture, add 1 level tbsp of cornflour and reduce the flour by 25g. - If one sugar type is unavailable, use an equal quantity of the other to maintain the desired texture. - Smaller cookies (60g) take about 9 minutes to bake. --- # Drinks ## Strawberry, Watermelon & Mint Refresher A blended summer drink made with frozen strawberries, watermelon and a few mint leaves. No added sugar, and it takes about a minute. **Category:** Drinks · **Cuisine:** American · **Serves:** 1 drink · **Prep:** 5 mins **Recipe URL:** https://chaplinkitchen.com/r/strawberry-watermelon-and-mint-refresher/ ### Ingredients - 100g frozen strawberries - 100g watermelon _(seedless, cut into chunks)_ - 4 mint leaves - 125ml water ### Method 1. **Load the blender.** Add the frozen strawberries, watermelon, mint leaves and water to a blender. 2. **Blend until smooth.** Blend until smooth, stopping to scrape down the sides if any fruit is still clinging on. 3. **Serve ice-cold.** Pour into a tall glass and serve straight away, while it is still ice-cold. ### Notes - Blend the strawberries straight from the freezer — that is what gives it the slushy, ice-cold texture without watering it down. - Add more water for something you can drink through a straw, or less for a thicker, spoonable version. - Four mint leaves is a gentle background note; push it to six or eight if you want the mint out in front. - A squeeze of lime lifts the whole thing, especially if your watermelon is very sweet. - Freezing the watermelon chunks too makes it thicker still, and works well when you have half a melon to use up. - Swap the water for coconut water or lemonade for something a little more interesting. - Blend the mint in for an even green flecking, or muddle it in the glass first if you would rather keep the leaves whole. - Best made to order — it separates as it stands, so give it a stir if it has been waiting. --- ## Mango & Passion Fruit Cooler A thick, cold drink made by blending frozen mango with passion fruit juice. Two ingredients and about a minute. **Category:** Drinks · **Cuisine:** Caribbean · **Serves:** 1 drink · **Prep:** 5 mins **Recipe URL:** https://chaplinkitchen.com/r/mango-and-passion-fruit-cooler/ ### Ingredients - 250ml passion fruit juice - 150g frozen mango ### Method 1. **Load the blender.** Tip the frozen mango and the passion fruit juice into a blender. 2. **Blend until smooth.** Blend until completely smooth, stopping to scrape down the sides if any mango is still hiding. 3. **Serve it frosty.** Pour into a tall glass and drink while it is still frosty. ### Notes - No need to defrost the mango — straight from the freezer is what gives it the thick, slushy texture. - If your blender struggles, let it stand for 5 minutes or add a splash more juice to get things moving. - Add more juice for something you can drink through a straw, or less for a spoonable, sorbet-thick version. - Orange, pineapple or mango juice all work in place of the passion fruit juice, though you lose a little of the sharpness. - A squeeze of lime brightens it up if your juice is on the sweet side. - Frozen pineapple or peach can stand in for some of the mango for a different tropical mix. - Blend in a spoonful of yoghurt or a splash of coconut milk to turn it into a creamier smoothie. - Best made to order — it separates as it sits, so give it a stir if it has been hanging around. --- ## Iced Vanilla Matcha A coffee shop-style iced matcha latte that takes about a minute. Matcha concentrate means there's no whisking or sieving. **Category:** Drinks · **Cuisine:** Japanese · **Serves:** 1 glass · **Prep:** 5 mins **Recipe URL:** https://chaplinkitchen.com/r/iced-vanilla-matcha/ ### Ingredients - 30ml Perfect Ted Original Matcha Concentrate - 300ml milk - 15ml vanilla syrup ### Method 1. **Whisk the base.** Add the matcha concentrate, vanilla syrup and a splash of the milk to a tall glass, then whisk or stir until everything is combined. 2. **Add the ice.** Fill the glass with ice. 3. **Top with milk.** Pour in the rest of the milk. ### Notes - Any milk works — oat milk gives the creamiest result and keeps it dairy-free. - Adjust the vanilla syrup to taste; 15ml is lightly sweet, so add more if you prefer it closer to a coffee-shop latte. - Mixing the concentrate with a splash of milk *before* the ice goes in stops it sinking and streaking at the bottom of the glass. - For a stronger matcha hit, push the concentrate up to 45ml and drop the milk to 250ml. - Swap the vanilla syrup for caramel, hazelnut or white chocolate syrup for a different flavour. - Pour the milk slowly over the ice to keep the layered look before you stir it together. - Best drunk straight away, while the ice is still holding up. --- ## Strawberry Frappuccino A homemade strawberry Frappuccino blended with milk and ice and topped with whipped cream. **Category:** Drinks · **Cuisine:** American · **Serves:** 1 serving · **Prep:** 5 mins **Recipe URL:** https://chaplinkitchen.com/r/strawberry-frappuccino/ ### Ingredients - 1 cup whole milk - 10 frozen strawberries - 10 ice cubes _(larger cubes work best)_ - 3 tablespoons sugar _(adjust to taste)_ - 1 teaspoon vanilla extract - Whipped cream for topping ### Method 1. **Load the blender.** Combine all ingredients in a blender. 2. **Blend until creamy.** Blend until smooth and creamy. 3. **Pour and top.** Pour into a glass and top with whipped cream. ### Notes - For a dairy-free version, substitute whole milk with almond, soy, or oat milk. - Adjust the sweetness by adding more or less sugar according to your preference. - For an extra burst of flavor, add a splash of lemon juice or a handful of fresh mint leaves before blending. - To make it more indulgent, drizzle chocolate syrup or strawberry sauce on top of the whipped cream. - Experiment with different fruits like blueberries or raspberries for a fruity twist on the classic frappuccino. - For a thicker consistency, add more ice cubes or use more frozen strawberries. - Serve immediately for the best texture and flavor. --- ## Luxury Hot Chocolate A rich hot chocolate made with real chocolate, milk and cream. Good for a cold day. **Category:** Drinks · **Cuisine:** British · **Serves:** 4 to 6 cups · **Prep:** 5 mins · **Cook:** 2 hrs **Recipe URL:** https://chaplinkitchen.com/r/luxury-hot-chocolate/ ### Ingredients - 300g chocolate _(milk, dark, or a combination)_ - 250ml double cream - 1 litre milk ### Method 1. **Fill the slow cooker.** Combine all ingredients in the slow cooker. 2. **Cook it low and slow.** Cook on high for 2 hours, stirring occasionally. ### Notes - Elevate the experience with Lindt Lindor Chocolate Truffles or Terry's Chocolate Orange. - For an extra indulgence, top with whipped cream and chocolate shavings. - Experiment with various chocolate types for your ideal blend. - Easily adjust the recipe to serve more or fewer people. - Opt for a dairy-free version with plant-based milk and cream alternatives. - Enhance with a shot of espresso for a luxurious mocha or your favorite liqueur for an adult twist. - Sprinkle with cinnamon or nutmeg for a festive touch. - Keep warm in the slow cooker on the low setting for continuous enjoyment. --- # Sides ## Zheng Shui Dan Chinese steamed egg. Eggs are beaten with warm water and gently steamed until they set into a soft, smooth custard. Serve with a little soy sauce and sesame oil. **Category:** Sides · **Cuisine:** Chinese · **Serves:** 2 people · **Prep:** 5 mins · **Cook:** 12 mins **Recipe URL:** https://chaplinkitchen.com/r/zheng-shui-dan/ ### Ingredients - 3 large eggs - 225g warm water _(or chicken or vegetable stock)_ - 1/4 tsp salt - 1 tsp light soy sauce - 1/2 tsp sesame oil - 1 spring onion _(finely sliced)_ ### Method 1. **Weigh the eggs.** Crack the eggs into a jug on the scales and note their weight out of the shell — 3 large eggs come to about 150g. 2. **Beat the eggs.** Beat them gently with the salt until evenly mixed, without whipping in air. 3. **Add the water.** Stir in one and a half times the eggs' weight of warm water or stock — so 50g of egg takes 75g, and 150g takes 225g. 4. **Strain the mixture.** Pour the egg mixture through a fine sieve into a shallow heatproof bowl, then skim or pop any bubbles left on the surface. 5. **Cover the bowl.** Cover the bowl with a plate or a sheet of foil so condensation cannot drip onto the eggs. 6. **Steam gently.** Steam over a gentle simmer for 10–12 minutes, until the centre is just set and wobbles as one piece when the bowl is nudged. 7. **Season and serve.** Drizzle over the light soy sauce and sesame oil, scatter with the spring onion and serve straight away with rice. ### Notes - Use water that is warm rather than hot — hot water starts cooking the eggs before they reach the steamer. - Weighing the eggs and keeping to 1:1.5 is more reliable than going by egg count, since eggs vary in size; up to double the water gives an even softer set. - If the surface comes out pitted with holes, the heat was too high: turn it down to a bare simmer next time, or wedge a chopstick under the lid to let some steam out. - Chicken or vegetable stock in place of the water gives a richer flavour — leave out the salt if the stock is already seasoned. --- ## Yorkshire Pudding Classic Yorkshire puddings, crisp outside and soft inside. **Category:** Sides · **Cuisine:** British · **Serves:** 6 Yorkshire Puddings _(double the recipe for 12)_ · **Prep:** 5 mins · **Cook:** 30 mins **Recipe URL:** https://chaplinkitchen.com/r/yorkshire-pudding/ ### Ingredients - 1 large egg - 50g plain flour - 50ml milk ### Method 1. **Heat the oven.** Preheat the oven to 225°C/425°F/gas 9. 2. **Oil the tin.** Grab a cupcake (or muffin) tin and pour a small amount of vegetable oil into each of the 6 compartments. 3. **Get the oil smoking.** Place the tin in the oven for 10 to 15 minutes to ensure the oil becomes piping hot. 4. **Make the batter.** Meanwhile, whisk together eggs, flour, milk, and a pinch of salt and pepper in a jug until the mixture is light and smooth. 5. **Fill the hot tin.** Carefully take the hot tray out of the oven and confidently pour the batter evenly into the compartments. 6. **Bake until risen.** Return the tray to the oven and bake for 12 to 15 minutes or until the Yorkshire puddings are beautifully risen and golden. ### Notes - If time is of the essence, you can skip pre-heating the oil, although a bit of warmth enhances the result (ensure the oil isn't cold). - If you're making a roast, you can use the fat from the meat instead of vegetable oil. - If you're making toad in the hole, you can use a larger baking tray instead of a cupcake tin. --- # Salads ## Apple, Cucumber & Feta Salad Apple, cucumber and feta with jalapeño, lime, honey and basil. A crunchy, slightly spicy salad that takes about ten minutes. **Category:** Salads · **Cuisine:** American · **Serves:** 4 as a side · **Prep:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/apple-cucumber-and-feta-salad/ ### Ingredients - 1 large apple _(diced)_ - 1 cucumber _(chopped)_ - 75g feta cheese _(crumbled)_ - 1/2 jalapeño _(seeded and finely diced)_ - Fresh basil _(torn or chopped, to taste)_ - 1 tbsp fresh lime juice - 1 tbsp honey - 1/2 tsp flaky salt - 1 pinch red pepper flakes ### Method 1. **Make the dressing.** Whisk the lime juice and honey together in the bottom of a large serving bowl until the honey has loosened. 2. **Chop the apple and cucumber.** Dice the apple and chop the cucumber into pieces of roughly the same size, then tip both into the bowl and turn them through the dressing while you do the rest — the lime keeps the apple from browning. 3. **Add the jalapeño and seasoning.** Halve the jalapeño, scrape out the seeds and white pith, and dice it as finely as you can. Add it to the bowl with the flaky salt and red pepper flakes, and toss. 4. **Crumble over the feta.** Crumble the feta over the top, tear the basil over it, and give it one last gentle turn so the cheese stays in pieces rather than smearing. ### Notes - A tablespoon is about what half a lime gives, so one lime covers a double batch. Bottled juice does the job but tastes flatter against the honey. - Seeds and pith are where most of a jalapeño's heat sits — take them out and you get the flavour and a warm background rather than a burn. Leave some in if you want it to bite. - A sharp, firm apple is the one to use: Granny Smith, Braeburn or Pink Lady. Anything soft or floury goes to mush in the dressing. - Crumble the feta by hand rather than chopping it; the ragged pieces catch more dressing than neat cubes do. - Add the feta and basil last and toss gently — feta breaks down quickly and will turn the whole bowl cloudy if it is stirred through early. - Basil bruises, so tear it at the last moment. Mint or coriander both work if that is what is open. - Best eaten within the hour. It keeps overnight but the cucumber weeps and the apple softens, so drain it and add fresh basil if you are serving it a second time. - A handful of toasted pumpkin seeds or pistachios gives it something to chew on. --- ## Moroccan Carrot & Orange Salad Grated carrot, orange and raisins in a honey dressing with cinnamon and cumin. Good with roast chicken or lamb, and better after ten minutes in the fridge. **Category:** Salads · **Cuisine:** Moroccan · **Serves:** 4 as a side · **Prep:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/moroccan-carrot-and-orange-salad/ ### Ingredients - 4 carrots _(peeled and grated)_ - 2 oranges _(peeled and segmented, each segment halved)_ - 30g raisins - 3 tbsp extra virgin olive oil - 2 tbsp orange juice - 1 tbsp honey - 1/4 tsp ground cinnamon - 1/4 tsp ground cumin - Salt and black pepper _(to taste)_ ### Method 1. **Make the dressing.** Whisk the olive oil, orange juice, honey, cinnamon and cumin together in the bottom of a large serving bowl until the honey has loosened and the dressing looks glossy rather than split. Season with salt and pepper, then stir the raisins through and leave them to plump while you get on with the carrots. 2. **Grate the carrots.** Peel the carrots and grate them coarsely straight into the bowl, then turn them through the dressing while you deal with the oranges — they start softening the moment they are coated. 3. **Segment the oranges.** Cut the top and bottom off each orange, sit it flat and cut the peel and white pith away in strips down the sides. Free the segments, cut each one in half, and add them to the bowl along with any juice left on the board. 4. **Toss and rest.** Toss gently so the segments stay whole, then taste and adjust — more salt if it is flat, more honey if the carrots came up sharp. Leave it 10 minutes before serving so the spices settle into the carrot. ### Notes - Segment the oranges over the bowl, or over the board and tip the juice in after: that is where the two tablespoons for the dressing come from, and it is sweeter and rounder than anything poured out of a carton. - Coarse holes on the box grater, not fine — fine shreds collapse into a wet mat within the hour, while coarse ones stay separate and keep some bite. - The spices want a moment in the oil before anything else goes in, which is why they are whisked into the dressing rather than scattered over the salad. Sprinkled on top they stay powdery and catch the back of the throat. - Toasting the cumin in a dry pan for thirty seconds and grinding it yourself is the single biggest upgrade here, if there is a whole jar of seeds in the cupboard. - Raisins go in at the dressing stage rather than at the end: a few minutes in the oil and orange juice swells them, and a plump raisin sits in the salad instead of quietly drinking the juice out of it. Golden sultanas are sweeter and softer, chopped dried apricots chewier, and dried cranberries take it somewhere sharper. - Carrots vary more than you would think. Young summer ones are sweet enough that the honey can drop to a teaspoon; older, woodier ones need the full tablespoon and a firmer hand with the salt. - Blood oranges make it look extraordinary for the few weeks they are around. Tangerines or clementines work too, though they are sweeter and softer, so lean on the pepper. - This one keeps better than most salads — overnight in the fridge is fine, and some would say improved. Drain off what has gathered in the bottom before it goes to the table a second time. - Mint or coriander torn over at the last moment, or toasted flaked almonds and a few pomegranate seeds if it needs to look like more of an occasion. - A drop of orange blossom water in the dressing is what a lot of versions in Morocco finish with. It is potent — a drop is a drop, not a splash. --- ## Pear & Cucumber Salad Pear, cucumber, cheddar and toasted pecans with a lemon and honey dressing. Takes about ten minutes. **Category:** Salads · **Cuisine:** British · **Serves:** 4 as a side · **Prep:** 15 mins **Recipe URL:** https://chaplinkitchen.com/r/pear-and-cucumber-salad/ ### Ingredients - 2 pears _(diced)_ - 1 cucumber _(chopped)_ - 65g cheddar cheese _(cubed)_ - 25g roasted pecans _(roughly chopped)_ - 30g raisins - Fresh chives _(to taste)_ - 1 1/2 tbsp fresh lemon juice - 1 tbsp honey - 2 tbsp extra virgin olive oil - 1/2 tsp flaky salt - 1/4 tsp black pepper - 1 pinch red pepper flakes ### Method 1. **Make the dressing.** Whisk the lemon juice, honey and olive oil together in the bottom of a large serving bowl until the honey has loosened and the dressing looks glossy. Stir the raisins through it and leave them to sit while you chop. 2. **Chop everything.** Dice the pears and chop the cucumber into pieces of about the same size, cube the cheddar, and roughly chop the pecans. Snip the chives. 3. **Toss the salad.** Tip the pears, cucumber, cheddar and pecans into the bowl on top of the raisins, add the flaky salt, black pepper and red pepper flakes, and toss until everything is coated. 4. **Scatter and serve.** Scatter the chives over the top and serve while the pear is still crisp. ### Notes - Dressing the bowl first means one less thing to wash, and the lemon in it keeps the diced pear from browning while you chop everything else. - Firm pears hold their shape best — Conference or Bosc rather than anything soft enough to eat over the sink. - A mature cheddar earns its place here; a mild one disappears against the pear and the honey. - The raisins are for chew rather than more sweetness — the honey and the pears cover that — so 30g is enough to catch one every few forkfuls. Ten minutes in the dressing plumps them and stops them drinking the juice out of the salad later. - If the cucumber is a watery one, halve it lengthways and scrape the seeds out before chopping. - The pecans soften once they are in the dressing, so hold them back and scatter them over at the table if you are making it ahead. - Best within an hour of tossing. It keeps overnight, but the pear gives up its juice and the crunch goes with it. - Blue cheese or feta instead of the cheddar both work, walnuts stand in for the pecans, and golden sultanas or dried cranberries for the raisins. --- # Sauces ## Pear Sauce Overripe pears simmered down with soft brown sugar, vanilla and a squeeze of lemon, then blitzed smooth. The pear version of apple sauce, and a good use for pears that have gone past eating. **Category:** Sauces · **Cuisine:** British · **Serves:** 1 small jar **Recipe URL:** https://chaplinkitchen.com/r/pear-sauce/ ### Ingredients - 400g pears _(overripe)_ - 50g soft brown sugar - 1 tsp vanilla extract - 1 tsp lemon juice ### Method 1. **Prepare the pears.** Top, tail and dice the pears. 2. **Fill the pan.** Put the pears in a saucepan with the soft brown sugar, vanilla extract and lemon juice. 3. **Simmer it down.** Simmer, stirring now and then, until the pears have collapsed and it has cooked down to a thick sauce. 4. **Blitz it smooth.** Blend with an immersion blender until smooth. ### Notes - No water needed: overripe pears give off enough juice of their own. - The skins can stay on — the blender takes care of them. Cores and pips are better out, so quarter and core the pears first, or push the finished sauce through a sieve if it feels gritty. - Keep simmering, stirring often, until it is dark and glossy and a spoon drawn across the pan leaves a trail, and it becomes pear butter. - Good with pork, on porridge or yoghurt, or on toast. ---