Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

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In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).

Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

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In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.

MAKE AHEAD : The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.

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MAKE THE FROSTING
In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth. Add the confectioners’ sugar and beat until incorporated. Beat in the vanilla. Cover and refrigerate the frosting until it is firm enough to spread, about 1 hour.

MEANWHILE, MAKE THE CUPCAKES Preheat the oven to 350°. Line 16 muffin cups with paper liners. In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg. In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs. Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.
Spoon the batter into the prepared muffin cups. Bake for about 25 minutes, until the cupcakes spring back when gently pressed. Transfer the cupcakes to a rack and let cool completely.
MAKE THE CARAMEL In a medium saucepan, spread the sugar evenly and cook over moderately low heat, shaking the pan to keep the sugar in an even layer. Cook, swirling the saucepan occasionally, until the sugar is melted and a deep-amber caramel forms. Slowly add the cream (be careful, the caramel will boil vigorously) and cook, whisking, until smooth. Transfer the caramel to a heatproof bowl and stir in the salt. Let cool to room temperature.
Frost the cupcakes and drizzle with the caramel sauce. Garnish with the crystallized ginger and serve.
MAKE AHEAD The unfrosted cupcakes can be stored overnight in an airtight container at room temperature. The caramel can be refrigerated for up to 1 week; rewarm before using.

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Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

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1. In a large bowl, whisk together all of the ingredients (starting with 1 & 1/4 cup almond milk) until the clumps are gone. Place in fridge for 1-2 hours, until thick or overnight.

Stir well, add more milk if desired to achieve the thickness you desire, and serve chilled. Alternatively you can heat in the microwave and serve it warm.

It’s nice with a spoonful of coconut cream mixed in or a mashed banana too.

Nutritional Info: (per serving, without shaved chocolate): 197 kcals, 12 grams fat (healthy fat from chia/almond), 26 grams carbs, 15 grams fibre, 9 grams sugar, 8 grams protein.

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Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.

Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.

Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.

Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.

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Equipment
900g loaf tin (or 17cm square tin)
Sugar thermometer

To Store
This fudge will keep for up to 2 weeks in an airtight box between layers of non-stick or waxed paper

Method

1. Grease the base and sides of the loaf tin with sunflower oil and line with non-stick baking parchment. Half fill the sink with cold water.

2. Combine all the ingredients apart from the butter and pecans in a large (2½ litre), heavy-based saucepan. Cook gently over a medium heat to dissolve the sugar, stirring frequently.

3. Pop the sugar thermometer into the pan, bring to the boil and continue to steadily cook the syrup at a gentle boil until it reaches 114°C/236°F. You will need to stir the mixture frequently to prevent it catching on the bottom of the pan. (The syrup will take about 15 minutes to reach the correct temperature, but do not be tempted to walk away from the task in hand – the moment you turn your back to do something else the syrup will go above the correct temperature and you’ll end up with toffee rather than fudge.

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About This Recipe
YIELD:
Serves 4
1 hour (using microwave) 1 hour 45 minutes (using oven)
SPECIAL EQUIPMENT:
Grill, Microwave

Roast pepper over gas stove, grill, or broiler until skin is completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 to 15 minutes. Remove the charred outer skin, cut in half and remove the seeds and core. Finely chop pepper.
2 To bake potatoes in oven or grill: Preheat oven or grill to 400°F. Place potatoes directly on cooking rack and bake until a paring knife can be inserted into middle of potato with little to no resistance, about 60 minutes. Transfer to plate and let rest until cool enough to handle, about 10 minutes.
3 To bake potatoes in microwave: Place potatoes on a microwave safe plate and microwave on high for 9 to 12 minutes, rotating potatoes every 3 minutes, until a paring knife can be inserted into middle of potato with little to no resistance. Remove from microwave let and rest until cool enough to handle, about 10 minutes.
4 Slice tops off potatoes lengthwise. Using a spoon or mellonballer, scoop out flesh into a medium bowl, leaving about 1/4-inch of flesh remaining in potato.
5Add all but 1/2 cup of cheese into bowl with potato flesh along with roasted pepper, sour cream, 3 tablespoons melted butter, paprika, and cayenne. Mash ingredients together until mixture is cohesive.
6 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush potatoes all over with remaining butter and season with salt and pepper to taste. Place on cool side of grill, cover, and cook until potato skins start to brown around the edges and slightly crisp, about 10 minutes.
7 Remove potatoes from grill. Spoon filling into potatoes and top with remaining cheese. Place potatoes back on the cool side of the grill, cover, and cook until cheese has melted, about 10 minutes. Remove from grill, let cool for 5 minutes, garnish with chives, then serve immediately.

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Method

Combine the dosa batter with little water and salt in a bowl and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ¾ cup of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6″) thick uttapa and cook on a medium flame for a minute.
Add 1 tsp of butter in the centre, smear evenly and cook for 2 minutes.
Sprinkle 2 tbsp onions, 1 tsp coriander, ½ tsp of green chillies and ¼ tsp of garam masala over it.
Turn over and cook on the other side till it turns light brown in colour.
Repeat with the remaining ingredients to make 3 more uttapas.
Serve immediately with sambhar, coconut chutney and green garlic chutney.

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