Breakfast

  1. Festive French toast stars
  2. Wholewheat pasta 
  3. Sponge fingers

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The big burger

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Seriously tasty burger with two beef patties, lettuce, cheese, onion, pickles and thousand island dressing. Appetite required. Ingredients  Serves:  2  200g lean steak mince 1/2 onion, minced salt and pepper 3 sesame seed burger buns 4 squirts low calorie Thousand Island dressing 2 small handfuls finely shredded iceberg lettuce 4 cheese singles 1 small handful sliced dill pickles Method Prep: 5 min   ›    Cook: 10 min   ›    Ready in: 15 min   In a mixing bowl add the mince, half of the onion, salt and pepper and mix well with your hands and really squidge it up. On a chopping board take the mince mixture and flatten out on the board. Take a presentation ring and cut out 4 thin burgers. (see pic) Meanwhile add the remaining onion to a mug and add a little water. Microwave on high for 1 minute, drain through a tea strainer and set aside (this will slightly blanch the onion). When ready to cook, heat a non stic...
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Sponge fingers

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Ingredients   Serves:  48  4 eggs, separated 150g (5 oz) caster sugar 100g (4 oz) plain flour 1/2 teaspoon baking powder Method Prep: 30 min   ›    Cook: 8 min   ›    Ready in: 38 min   Preheat oven to 200 C / Gas mark 6. Line two 30x45cm (12x18 in) baking trays with baking parchment. Fit large pastry bag with a plain round tube. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour. Sift flour and baking powder. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking tray. Bake in preheated oven for 8 minutes.
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Classic grilled Dover sole

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Ingredients  Serves:  4  4 small Dover sole, about 225 g (8 oz) each, cleaned and skinned 750 g (1 lb 10 oz) baby new potatoes, scrubbed 1 large sprig of fresh mint 40 g (1¼ oz) unsalted butter finely grated zest and juice of 1 large lemon 450 g (1 lb) baby leaf spinach freshly grated nutmeg (optional) salt and pepper sprigs of fresh mint to garnish lemon wedges to serve Method Prep: 20 min   ›    Cook: 25 min   ›    Ready in: 45 min   Preheat the grill to high. Cut a piece of foil to fit the grill pan and lay the fish on top (depending on the size of the grill, you may have to cook the sole in 2 batches). Put the potatoes in a saucepan, cover with boiling water and add the sprig of mint. Cook for about 15 minutes or until the potatoes are just tender. Meanwhile, melt the butter in a small saucepan and mix in the lemon zest and juice. Season with salt and pepper. Brush the lemon butter over the fish and ...
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