Chilli & chorizo roly polys difficulty * #110

Makes 30
Preparing time: 15 minutes 
Cooking time: 20 minutes 

  • 1 tablespoon olive oil 
  • 1/2 medium-strength red chilli, finely chopped 
  • 1 small red onion, finely chopped
  • 75 g chorizo, finely chopped
  • 2 tablespoons chopped fresh coriander 
  • 500 g ready-made puff pastry 
  • 1 egg yolk 
  • 2 teaspoons water 
  • salt

  1. Heat the oil in a frying pan, add the chilli and onion and gently fry for 5 minutes until softened 
  2. Remove from the heat and leave to cool 
  3. Stir in the chorizo, coriander and a little salt
  4. Roll out the pastry on a lightly floured surface to a 40 x 30 cm rectengle
  5. Mix the egg yolk with the measurement water and brush thinly over the pastry
  6. Spread the chorizo mixture in an even layer on top 
  7. Roll up the pastry, starting from a long side 
  8. Wrap in clingfilm and freeze for 30 minutes 
  9. Trim off the ends of the pastry log and cut across into 1 cm thick slices
  10. Lay the lices on a floured surface abd roll lightly with the rolling pin to flatter
  11. Place on 2 greased baking sheets
  12. Brush with a little more of the egg yolk mixture and bake in a preheated oven, 220C( 425 F), Gas Mark 7, for 10 minutes
  13. Press down the centres of the pastries using the back of a spoon if risen, then return to the oven and cook for further 5 minutes or until golden 
  14. Transfer to a wire rack to cool slightly, then serve warm or cold 
  15. Enjoy! :-)


Citrus spiced Madeira cake difficulty * #109 

Cuts into 10
Preparing time: 15 minutes
Cooking time: 50 minutes

  • 4 star anise, broken into pieces 
  • 175 g caster sugar
  • 175 g slightly salted butter, softened
  • 3 eggs
  • finely rind of 1 orange
  • 2 tablespoons orange juice 
  • 250 g self-raising flour
  • 1 teaspoon baking powder
  • small piece of candied orange peel, cut into thin strips

  1. Put the star anise and 50 g of the sugar in a small food processor, blender or coffee grinder and grind until the star anise is completely ground and the sugar is flecked with colour
  2. Tip into a bowl, add the butter, remaining sugar, eggs, orange rind and juice, flour and baking powder and beat together until pale and creamy
  3. Spoon the mixture into a greased and lined 18 cm round cake tin and level the surface 
  4. Place the strips of candied peel on the center of the cake
  5. Bake in a preheated oven, 160C(325 F),Gas Mark 3, for about 50 minutes or until just firm to the touch and skewer inserted into the center comes out clean 
  6. Loosen the edge, turn out on to a wire rack to peel off the lining paper 
  7. Leave to cool
  8. Enjoy! :-)


Merguez sausage rolls difficulty ** #108

Makes 32
Preparing time: 25 minutes 
Cooking time: 25-30 minutes 

  • 500 g good-quality pork sausagemeat 
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons fennel seeds 
  • 1 tablespoon ground paprika 
  • 2 garlic cloves, crushed 
  • 2 spring onion, finely chopped 
  • 500 g ready-made puff pastry 
  • egg, to glaze
  • salt and pepper 

  1. Put the sausage meat in a bowl and add the cumin coriander, fennel seeds, paprika, garlic, spring onions and a little salt and pepper
  2. Mix well with your hands until evenly combined 
  3. Roll out the pastry thinly on a lightly floured surface to a 40 cm square, then cut into 4 strips
  4. Divide the pork mixture into 4 pieces and pinch out a quarter of a sausage meat along the centre of each strip
  5. Brush the pastry edges with a little beaten egg and fold one side of the pastry over the sausage meat 
  6. Pressing the edges of the pastry firmly together to make long, thin logs
  7. Brush with beaten egg and cut into 5 cm lengths 
  8. Place on a large greased baking sheet and score 2 or 3 cuts along the top of each with a sharp knife 
  9. Bake in a preheated oven, 220C(425 F),Gas Mark 7, for 15 minutes 
  10. Reduce the temperature to 160C(325 F),Gas Mark 3, and cook for the further 10-15 minutes until deep golden and cooked through
  11. Enjoy! :-)


Pink heart cake difficulty*** #107

Cuts into 12
Preparing time: 60 minutes 
Cooking time: 75 minutes 

  • 225 g slightly salted butter, softened
  • 175 g caster sugar 
  • 3 eggs 
  • 250 self-raising flour 
  • 1 teaspoon baking powder
  • 100 g ground almonds
  • 200 g white chocolate, chopped
  • 4 tablespoons milk 
To finish 
  • 5 tablespoons smooth apricot jam 
  • 750 g white ready-to-roll icing 
  • sifted icing sugar, for dusting 
  • 2-3 tablespoons multicoloured sugar sprinkles

  1. Beat together the butter, sugar, eggs, flour, baking powder and ground almonds in a bowl until pale and creamy
  2. Sprinkle in 175 g of the chocolate drizzles with the milk and stir gently
  3. Spoon the mixture into a greased and lined 20 cm round cake tin and level the surface 
  4. Bake in a preheated oven, 160C( 325F), Gas Mark 3, for about 60 to 75 minutes or until just firm and skewer inserted into the center comes out clean 
  5. Turn out on to a wire rack, peel off the lining paper and leave to cool 
  6. Spread the jam over the cake 
  7. Roll out the icing on a surface dusted with sifted icing sugar to a 30 cm round 
  8. Lift over the cake and fit around the side, easing out the folds and trimming off the excess 
  9. Smooth down with hands dusted with icing sugar 
  10. Press a 8 cm heart biscuit cutter into the top and lift away icing inside the cut area
  11. Melt the remaining chocolate and spread into the heart, then scatter over the sprinkles
  12. To finish, wrap a pastel-coloured ribbon around the side
  13. Enjoy!