A quick & deliciously easy recipe for Peanut Butter lovers.Salty peanut butter with oozing strawberry
jelly – what’s not to love!
Prep time: 10 minutes
Chilling time: 20 minutes
340g Skippy® Creamy Peanut Butter
50g coconut oil, melted
1 tbsp honey
75g strawberry jam
1.Line a muffin tin with 12
2.Place the peanut butter,
coconut oil and honey into a blender and blitz until the peanut butter is
smooth and creamy.
3.Now divide the peanut
butter between the cupcake cases.
4.Heat the jam in the
microwave for 30-45 seconds until runny and drizzle on top of the peanut
butter.Use a toothpick to swirl the jam
through the peanut butter.
5.Place the muffin tin
into the freezer for 15-20 minutes or until hardened.Store in an airtight container in the fridge
or freezer.If frozen let sit in room
temperature for 5 minutes.Enjoy!
Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties,
which are currently available in major supermarkets including Sainsbury’s,
Morrisons, Costco, International section of Tesco and Ocado. For more
information and recipes visit www.peanutbutter.uk.com
SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look
no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with
loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut
Butter, plus lots of crunchiness.
SKIPPY® EXTRA SMOOTH Peanut Butter
Spread on the smiles with smooth, creamy, melt in
the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum
and fun to just about anything. It ain’t nothing but smooth snacking with this
These are the ultimate
roast potatoes, crisp on the outside and oh so fluffy on the inside!
Preparation time: 10 minutes
Cooking time: 50 minutes
1.5kg floury potatoes,
Maris Piper or King Edwards, peeled and cut in half
100g duck fat
8 garlic cloves
Few sprigs of thyme
Few sprigs of rosemary
Sea salt & freshly
1.Preheat the oven to 220°C/200°C
Fan/Gas mark 7.
2.Put the potatoes in a
saucepan of cold, salted water and bring to the boil, parboil for 5 minutes. Drain well and then give them a gentle shake
to fluff p the sides.
3.Meanwhile place the
roasting tin in the oven and melt the duck fat.
4.Sprinkle the semolina
over the potatoes and carefully tip into the sizzling fat along with the
garlic, thyme, rosemary and season.Toss the
potatoes gently to ensure an even coating of fat and spread them out in an even
5.Roast the potatoes
until golden and crisp, this should take 45-50 minutes to ensure they colour evenly.When cooked to perfection pat dry with
kitchen paper to remove the excess fat and serve.Enjoy!
This is the prefect winter
warmer to get you in the festive spirit!
Preparation time: 15 minutes
Cooking time: 15 minutes
2 unwaxed oranges
1 lemon, peel only
150g caster sugar
5 cloves, plus extra
5 cardamom pods, bruised
1 cinnamon stick
¼ tsp freshly grated
2 bottles of fruity
unoaked red wine
150ml ginger wine
1.Peel and juice one of the oranges and place in
a large saucepan with the lemon peel, sugar, cloves, cardamom, cinnamon and
nutmeg.Add some wine to just cover the
sugar, heat gently until the sugar has dissolved.Now bring to the boil for 5-8 minutes until
you have a thick syrup consistency.
2.Meanwhile, stud the
remaining orange with cloves and cut into segments to use as garnish.
3.Reduce the heat and
stir in the remaining wine and ginger wine, gently heat through.
4.To serve, pour into
heatproof glasses and serve with the orange segments as garnish.Merry Christmas!
Christmas dinner means Christmas
turkey; this recipe keeps your turkey moist and full of flavour.
Preparation time: 15 minutes
Cooking time: 4 hours
(plus resting time)
6 kg turkey, giblets
140g butter, at room
1 lemon, zest and
1 orange, zest and
A few sprigs of thyme
leaves, finely chopped
1 sprig of rosemary,
leaves finely chopped
Sea salt and freshly
4 large onions, peeled
3 bay leaves
2 tbsp olive oil
For the gravy
1 tbsp plain flour
200ml white wine
600ml good quality
1.Preheat the oven to 180°C/160°C fan/350°F/Gas
2.Make sure the turkey is
dry all over by patting with kitchen paper.In a small bowl mix together the butter, lemon and orange zest, thyme,
rosemary and season well.Now gently
push your fingers under the turkey’s skin around the neck, breasts and tops of
the drumsticks; easing the skin away from the flesh.
3.Now spread the butter under
the skin with your fingers and push it as far as you can.Place half of the lemon and orange, 2 onion
halves and bay leaves into the turkey cavity.Now rub the turkey all over with the olive oil and sprinkle with salt.
4.Arrange the remaining
onions in the bottom of a large roasting tin and place the turkey on top.Now completely cover the bird with tin
foil.Now roast the bird as per
calculated cooking times; 40 minutes per kg.
5.At 30 minutes before
the end of the cooking time remove the turkey from the oven and increase the
heat to 200°C/180°C fan/Gas mark 6.Remove the foil and place back in the oven for 30 minutes until golden.
6.Test the turkey is
cooked by piercing the fattest part of the thigh with a skewer, the juices should
run clear.If pink cook for a further 10
minutes and check again, continue until the juices run clear.
7.Rest the turkey lightly
covered with foil at least 30 minutes to one hour before serving.Reserve the cooking juices and onions in the
tin for the gravy.
8.For the gravy, pour
away the excess fat from the turkey tin but leave the onions.Place the tin over a medium heat and sprinkle
over the flour.Mix through with a wooden
spoon and cook for2 minutes and press
down on the onions to extract the flavour.Now gradually add the wine and stock and bring to the boil scraping any
bits from the bottom of the tin.Bring
the gravy to a simmer over a low heat for 15 minutes.Now sieve and season to taste before serving
in a warmed gravy jug alongside the Christmas turkey.Merry Christmas!
1.Place all the dried fruit into a large bowl and add
the brandy.Stir well and leave to soak
the butter, sugar, chocolate, vanilla, treacle and soaked dried fruits into a
large saucepan.Heat gently until
everything has melted together and is fully combined.
oven to 150°C/130°C fan/gas mark 2. Line a deep loose bottomed cake tin, 23cm
round or 20cm square, with baking parchment.
a bowl mix the flour, almonds, cocoa and spices together. Stir the eggs into
the slightly cooled chocolate mixture in the saucepan, followed by the flour
into the prepared tin and bake for 1 ½ hrs - 1 ¾ hours or until a skewer poked
in comes out clean. Cool in the tin, once cooled remove from the tin and wrap
in greaseproof paper and store in an air-tight container until ready to
The ginger ale adds both flavour and incredible tenderness to the
ham.This compliments a roast turkey
Preparation time: 20 minutes
Chilling time: 3 hours, plus cooling time
2-3 kg gammon joint
1 onion, peeled & halved
1 carrot, peeled & halved
1 stick of celery, roughly chopped
Zest of 4 satsumas, removed with a vegetable peeler
4 star anise
2 litres ginger beer
For the glaze
4tbsp clear honey
tbsp wholegrain mustard
1.Put the gammon, onion, carrot, celery, satsuma zest
and star anise in a large pan.Pour over
1.9 litres of ginger beer (reserve 100ml for the glaze).If the gammon is not covered fully with the
ginger ale top up with water if required.
2.Bring the liquid to the boil, skim off any skum and
reduce the pan to a simmer, cover and allow to simmer for 2 hours.Set aside and allow to cool in the liquid.
3.Preheat the oven to 220°C/200°C Fan/Gas mark 7.
4.Once cooled remove the ham from the pan and
carefully remove the fat from the ham whilst making sure that you leave a layer
5.Score the fat into diamond shapes, placing a clove
in the centre of each diamond.Line a
large roasting tin with foil and place the ham on top.
6.For the glaze, in a pan warm the honey, mustard and
the remaining ginger beer and boil until it starts to thicken.Now spoon over the ham and bake for 20-25
minutes or until caramelised.
Treat friends and family to a little bit of chocolate heaven with this
delicious truffles recipe for an easy and thoughtful edible Christmas gift.
Prep time: 30 minutes (plus chilling time)
Cooking time: 10 minutes
100ml double cream
40g light muscovado sugar
300g Menier dark chocolate, roughly chopped
25g butter, softened & cubed
200g Menier milk chocolate
Menier cocoa powder, to dust
1.In a pan heat the cream, baileys and sugar over a
gentle heat until it begins to boil.Allow to simmer for a minute and remove from the heat and cool for 2 minutes.
2.Place the dark chocolate and butter into a large
heatproof bowl and pour over the cream & baileys mixture.After a couple of minutes stir well until
smooth and glossy.Add a pinch of salt
and allow to cool, cover and place in the fridge for two hours to set.
3.Remove from the fridge and using a teaspoon scoop
out the truffles and then roll in your hand to form spheres.Chill the truffles whilst you melt the milk
chocolate in a heatproof bowl over a pan of simmering water.
4.Dip each truffle into the melted chocolate to coat,
sprinkle with cocoa powder and place on greaseproof paper to set. Enjoy!
A tasty lamb and pea curry recipe that is quick to make and can be made
Prep time: 15 minutes
Cooking time: 1 hour
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp vegetable oil
2 onions, peeled & chopped
6 whole cloves
1 inch of cinnamon
6 whole black peppercorns
1 tbsp garam masala
1 tsp turmeric
1 tin of chopped tomatoes
5 cloves of garlic, peeled & minced
2 inches of root ginger, peeled & grated
2-5 fresh chillies, deseeded & chopped (depending on heat preference)
500g lean lamb mince
100g frozen peas
Salt for seasoning
the cumin and coriander seeds into a dry frying pan and roast until fragrant
and then grind in a pestle and mortar.
the oil and butter into a large pan and melt and then add the onion, cloves,
cinnamon and peppercorns over a medium heat until the onions are browned. Remove
the cinnamon stick and add the cumin and coriander mix with the garam masala
and turmeric and fry for 30 seconds whilst stirring.
the tin of tomatoes, garlic, ginger and chillies. Cook the mixture
over a medium heat for 10 minutes.
the lamb and mix into the mixture breaking up the lamb. Cover with a
lid and simmer on a low heat for 35-45 minutes. Add the peas 10
minutes before the end. Season with salt and add more garam masala
dish is best when it is cooled and reheated to allow the flavours to
infuse. Reheat in the pan and serve with basmati rice and Indian
This is a wonderfully delicious pie full of rich
flavours - the perfect pie for chilly weather!
Preparation time: 15 minutes
Cooking time: 2 hours
For the pie filling
3-4tbsp olive oil
200g smoked bacon
1 large onion, peeled,
halved & sliced
2 garlic cloves, peeled
& finely chopped
2tbsp plain flour
700g good quality
stewing steak, cut into 2.5cm cubes
500ml bottle of real ale
(I used Newcastle Brown Ale, but I am a Geordie)
400ml good beef stock
2tbsp tomato puree
horseradish sauce (optional)
3-4 sprigs of fresh
thyme, leaves stripped from stalks & finely chopped
2 bay leaves
250g small chestnut
mushrooms, wiped & halved or quartered
2 tbsp cornflour
For the pie
325g short crust pastry
325g ready-made puff
1 egg, beaten to glaze
tablespoon of oil in a large non-stick frying pan. Fry the bacon and
onion until pale golden in colour and then add the garlic and fry for a further
2 minutes, stirring regularly. Set aside using a slotted spoon.
the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil
to the frying pan and add the steak, you may have to do this in
batches. Fry the meat until it is well browned all
over. Add more oil if necessary. Set aside.
the frying pan with half of the ale. Bring the ale to the boil and
stir hard to remove all the sediment from the base of the
pan. Transfer the steak and bacon to the frying pan then add the
remaining ale, stock, tomato puree, horseradish and herbs to the
dish. Bring to the boil and then cover, simmer for 1 ½ hour or until
the meat is very tender. Mix the corn flour with 2tbsp of cold water
and add to the pan. Continue to simmer uncovered for a further 5
minutes or until the juices are thick. Season to taste and allow to
meantime preheat the oven to 200°C/Gas 6. Heat the remaining oil in
a frying pan and fry the mushrooms over a high heat for about 5 minutes until
golden and add to the meat. Remove the bay leaves and then strain
the liquid from the meat but add some of the gravy to suit your taste.
Set aside the rest of the gravy to serve as gravy with the pie.
out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave
the excess pastry hanging over the edge. Spoon the cooled beef
mixture into the dish and brush the edge of the pastry with the beaten egg.
out the puff pastry to 4mm thick and large enough to cover the
pie. Place the pastry over the pie and press the edges firmly
together to seal and trim neatly. Brush the top of the pastry with
the beaten egg. Decorate with trimmings and brush with more egg to
glaze. Bake in the oven for 40-45 minutes until the pastry has
puffed and is golden brown. Divide the pie and serve with mash and plenty of gravy, enjoy