This stunning make-ahead dessert is a stress-free way of wowing your guests
- 450g caster sugar
- zest and juice 3 limes
- 8 leaves gelatine
- 300g raspberries
- 300g blueberries
- 300g strawberries
- clotted cream and shortbread, to serve
MethodSoak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
- 200g butter
- 200g dark muscovado sugar
- 175g black treacle
- 2 tbsp ginger syrup
- 200ml full-fat milk
- 2 large eggs, beaten
- 325g plain flour
- 1½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 75g stem ginger, chopped
- zest 2 limes
- 4 tbsp lime marmalade or lime curd
- zest 2 limes, plus juice of 1
- 140g icing sugar
- 1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes
- Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
- Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
- Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake – if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
- Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
- In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it’s too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week – it tastes great on the day it’s made, but even better after a day or two in the tin.
- 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix)
- 200g frozen pea
- small bunch mint, leaves picked
- 2 spring onions, whites and greens separated and thinly sliced
- 1 tbsp white wine vinegar
- 1 tsp golden caster sugar
- ½ vegetable stock cube
- 140g piece of ham, or thick slices, trimmed of any fat and shredded or finely chopped
- big handful pea shoots
- Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
- Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
- Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
- Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.
- 3 courgettes, thickly sliced
- 1 aubergine, cut into thick fingers
- 3 garlic cloves, chopped
- 2 red peppers, deseeded and chopped into chunks
- 2 large baking potatoes, peeled and cut into bite-size chunks
- 1 onion, chopped
- 1 tbsp coriander seeds
- 4 tbsp olive oil
- 400g/14oz can chopped tomatoes
- 400g/14oz can chickpeas, rinsed and drained
- small bunch coriander, roughly chopped
- Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
- Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.