Soak these oats, with juicy raisins and warming cinnamon, overnight to help with your digestion – they’ll also cook more quickly and have a creamier texture
- 100g rolled porridge oats (not instant)
- 50g raisins
- 1 heaped tsp ground cinnamon
- 2 Bramley apples, peeled and coarsely grated (about 350g grated weight)
- 4 heaped tbsp natural bio yogurt and a sprinkling of ground cinnamon, to serve
- 8 pork sausages
- 3 leeks, sliced
- 1 apple, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp grainy mustard
- 200ml stock
- 375g pack ready-rolled shortcrust pastry
- 1 egg, beaten
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
- 175g butter, plus extra for greasing
- 175g light muscovado sugar, plus 1 tsp
- 3 large eggs, beaten
- 1 eating apple
- 1 tsp vanilla extract
- 200g dried mixed vine fruits
- 85g ground almonds
- 1 tsp baking powder
- 175g plain flour
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- splash lemon or orange juice
- 1 tbsp marmalade or apricot jam
- Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
- Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
- To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.
- 100g unsalted butter
- 100g plain flour
- 600ml full-fat milk, warmed
- 2 tbsp grated Parmesan (or vegetarian alternative)
- 1 tbsp Dijon mustard
- 2 tbsp chopped thyme leaves
- 4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
- 175g rindless goat's cheese, crumbled
- 50ml double cream
- 25g grated Parmesan (or vegetarian alternative)
- 1 large egg yolk
- handful mixed baby salad leaves, picked and washed
- handful rocket, washed
- 1 red apple, cut into fine matchsticks
- 1 tbsp chopped chives
- 50g walnut pieces, chopped
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
- Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
- About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
- Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.