IT'S THE WEEKEND: Food and Drink - Bake some tasty treats

Tenderstem and Cambozola tartlet

Serves four

Preparation time: Two minutes

Cooking time: Eight minutes

You’ll need:

200g pack Tenderstem broccoli

1 packet ready-rolled puff pastry

200g Cambozola

What to do:

Preheat the oven to 220°C.

Blanch the Tenderstem for one minute in boiling water whilst you prepare the pastry.

Take one packet ready-rolled puff pastry, cut it into four rectangular pieces and place it onto two baking trays lined with parchment.

Arrange the blanched Tenderstem floret-to-stem along the pastry and top with thin slices of Cambozola, taking care to cover the delicate tips with cheese to prevent them scorching.

Season with a grind of black pepper and a little sea salt, and bake for about eight minutes in a really hot oven. Serve with a punchy rocket salad.

Sweet chilli beetroot, bacon & cheddar brunch bread

Serves four

Preparation time: 20 minutes, plus 1-1½ hours proving

Cooking time: 25 minutes

You’ll need:

250ml warm water

1 tsp dried yeast

1 tsp sugar

500g strong white bread flour

½ tsp salt

1 tsp dried sage (optional)

1 tbsp extra virgin olive oil

150g sweet chilli infused beetroot, drained and pureed

5 rashers smoked streaky bacon

3 tbsp pumpkin seeds

80g mature cheddar, grated

What to do:

In a jug mix the water with the yeast and sugar. Set aside for a few minutes to allow the yeast to activate - after five to 10 minutes there should be a layer of foam on the surface.

In a food mixer or large bowl tip the flour, make a well in the centre and add the salt, dried sage and olive oil.

Pour in the water and yeast and the pureed beetroot and knead with a dough hook for five minutes or by hand for ten minutes. Set aside in a non-draughty place to rise for around an hour or until it has doubled in size.

Whilst the bread is rising cook the bacon until crisp. Allow to cool and cut into small pieces and set aside.

Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the bacon, seeds and cheese over the surface and roll up into a log shape, tucking the ends under.

Transfer to a baking sheet and set aside for 20 minutes to rise for a second time. Preheat the oven to 220?C/Gas Mark 7.

Once the bread has finished its second rise, cook in a hot oven for around 25 minutes. If it is done the bread should sound slightly hollow when tapped on the base. Serve whilst still warm cut into thick slices with plenty of butter.

Streamline Strawberry Chocolate Brownies

These have all the gooey intensity of a chocolate brownie but they are made lighter by swapping butter for yoghurt. The strawberry jam gives a lovely fruity kick to cut through the rich chocolate.

Serves: 16

Preparation time: 10 minutes

Cooking time: 30-35 minutes

You’ll need:

200g dark chocolate, (try to use one with around 70 per cent cocoa content) chopped

2 medium eggs

200g dark Muscovado sugar

150g 0 per cent fat Greek yoghurt

150g plain flour

2tbsp Streamline strawberry jam

Fresh strawberries to serve

What to do:

Preheat the oven to 170C/ 150 fan/ gas three and line a 20cmx20cm tin with greaseproof paper.

Heat the chocolate over a pan of hot water, stirring occasionally

While the chocolate is melting, whisk the eggs in a mixing bowl until they’re fluffy and thickened.

Continue whisking, gradually adding the sugar and then stir in the yoghurt. Gently stir the melted chocolate into the egg mixture until completely combined then sieve in the flour and gently fold in.

Pour half of the mixture into the brownie tin spreading onto the corners then drizzle over the Streamline strawberry jam.

With a skewer or the tip of a knife, lightly swirl the jam into the mixture. Add the remaining mixture, again spreading to the corners then bake for 30 to 35mins until the brownie has a crust on top but is still soft in the middle.

Leave to cool in the tin then cut into 16 squares. The consistency improves the next day so, if you can bare it, keep them in an airtight tin overnight and serve the following day with fresh strawberries.

Sophie Michell’s gluten free chocolate cake with Sweet Eve strawberries and raspberries

Serves: 8-10

Preparation time: 15 minutes

Cooking time: 1 hour

You’ll need:

250g unsalted butter diced

250g dark chocolate broken into pieces

5 medium eggs separated

250g golden caster sugar

200ml crème fraiche

half a punnet of Sweet Eve strawberries (hulled and chopped)

a handful of BerryJewel raspberries

a sprig of mint

icing sugar to decorate

What to do:

Preheat the oven to 180°C/160°C fan/Gas mark 4 and line a 20cm x 10cm-deep loose-bottom cake tin.

Melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally.

While the chocolate is melting, whisk the egg yolks with half the sugar in a large bowl, until pale, thickened and doubled in volume.

In a separate bowl, with clean whisks, whisk the egg whites until stiff, then gradually beat in the remaining sugar, one tablespoon at a time, whisking after each addition. You should by the end have a stiff, glossy mix.

Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in batches. Pour the mixture into the prepared tin and bake for 60-75 minutes or until a skewer inserted at the centre comes out with just a few moist crumbs clinging to it. Leave the cake to cool in the tin. It will sink in the middle, but this is completely normal.

Once the cake has cooled, remove from the tin and then spoon the crème fraiche in to fill the sunken centre of the cake. Finally pile on the Sweet Eve strawberries, BerryJewel raspberries and a few mint leaves. To finish, dust over a little icing sugar.