Berry and Sultana Coconut Cake
Fresh berries and dried sultanas are baked in a coconut-milk batter. This particularly moist cake stays in its tin during cooling and can be served warm in four generous portions.
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Cannellini Beans and Celeriac with Chives
Tender roasted celeriac and potato are combined with warm cannellini beans over natural yogurt. Crisp bread cubes, herbs and chives finish the small plates.
Cannellini Beans and Savoy Cabbage with Thyme
Softened celeriac and savoy cabbage are combined with warm cannellini beans, sage and thyme. Serve with natural yogurt, crisp pita and lemon wedges.
Cannellini and Leek Pasta
Leek, parsnip and onion soften with Dijon mustard before cooked cannellini beans, pasta and brown rice are folded through. Chives finish the dish.
Celeriac and Leek Soup with Watercress
Celeriac, leek and onion simmer with thyme and cider. Cooked lentils and watercress join the broth near the end of cooking.
Celeriac and Lentil Soup
Celeriac, mushrooms and onion simmer with cider until tender. Cooked lentils are warmed in the broth, then parsley is added before a brief rest.
Celeriac and Lentils with Potato
Celeriac, potato and onion simmer with cider and black pepper until tender. Cooked lentils and brown rice are heated through, then cheddar is folded in.
Celeriac and Mushroom Sauce with Horseradish
Roasted celeriac and yogurt give body to a thick, strongly pungent horseradish sauce. Raw button mushrooms, parsley and black pepper are blended into the cooled root vegetable with red wine vinegar.
Cheddar and Celeriac with Parsley Yogurt
Roasted potato and celeriac are topped with melted cheddar and spooned into golden baked filo cups. Parsley yogurt finishes the small portions.
Chestnut and Berry Cocoa Squares
A buttery cocoa cake holds cooked chestnuts and red berries. Brewed coffee moistens the batter before it is baked as a slab and cut into small squares.
Chestnut, Strawberry and Mocha Cake Bites
Cocoa cake squares contain cooked chestnut pieces and strawberries, with a measured addition of brewed coffee for a gentle mocha flavour.
Leek and Potato Filo Bites
Tender roasted potato is combined with softened leek, peas, finely diced radish and parsley. Spoon onto golden baked filo bases and serve while crisp.
Mushroom and Cheddar Salad with Watercress
Chilled quinoa, mushrooms, cheddar and watercress are tossed with parsley and a grated horseradish vinaigrette.
Mushroom and Haddock Pita Bites
Roasted haddock and softened mushrooms and leek are folded with ricotta, parsley, thyme and herbs. Spoon the topping onto crisp pita triangles just before serving.
Mushroom and Potato Sauce with Horseradish
Freshly grated horseradish dominates this pungent mushroom condiment, with cider and red wine vinegar sharpening it. Roasted mushrooms are blended first, boiled potato is folded in by hand, and water loosens the sauce to the desired pouring consistency.
Parsnip and Cabbage Pita Bites
Finely grated parsnip, celeriac and radish are mixed with shredded savoy cabbage, herbs and a mustard dressing. Small spoonfuls of the slaw are served on crisp pita.
Parsnip and Leek Toasts
Parsnip, leek and peas are cooked until tender and lightly mashed with olive oil, thyme, herbs and black pepper. Spoon the warm topping onto small crisp toasts.
Parsnip and Potato with Cheddar
Parsnip, potato and onion cook until tender, then spinach and cooked brown rice are folded in. Cheddar and chives finish the dish.
Pea and Celeriac Filo Bites
Tender celeriac and peas are combined with sautéed mushrooms, ricotta and a measured spoonful of grated horseradish. The topping is served in crisp baked filo cups.
Pear and Treacle Honey Cake
Cored pear dice sit in a rich treacle-and-honey batter with vanilla. The high syrup content makes a dense, sticky bake; cook it gently in a broad round tin and let it settle before portioning.
Peas and Cheddar with Horseradish
Tender peas and savoy cabbage are cooked with egg and cheddar, then folded with yogurt, cider and a measured spoonful of grated horseradish. Serve warm with crisp pita.
Rhubarb and Oat Almond Mini Cakes
Rhubarb stalks, rolled oats and almonds make a dense batch of small squares. The rhubarb is finely diced and the quick-cooking flakes rest in the egg mixture before the cakes go into the oven.
Rhubarb and Strawberry Coconut Mini Cakes
Strawberry and rhubarb pieces are folded through an oat batter hydrated with coconut milk. Vanilla flavours the mixture, which is baked in small square moulds and cooled before sharing.
Rhubarb and Treacle Cake
A moist rhubarb bake enriched with treacle and natural yoghurt, with cinnamon in the batter. A broad tin keeps the layer shallow; rest it before cutting the eight dessert portions.