Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Ingredients: – 500g flour – 500g unrefined caster sugar – 1 Tablespoon Fairtrade espresso – 1 Tablespoon baking powder – 5 eggs, lightly beaten – the finely grated zest of 1 ½ lemons – 150g Fairtrade cashew nuts – 150g Fairtrade Brazil nuts (roughly cut into 6-8 pieces) – 100g plump sultanas – 100g sliced Fairtrade dried apricots – 100g sliced dried figs – Oven at 180°C Preparation: Mix the flour, sugar, espresso and baking powder together in a large bowl. Add half the eggs and all the lemon zest and mix well. Gently mix in the remaining eggs. Add the nuts and dried fruit and mix well. Divide the dough into 6 and roll out into sausage shapes about 3cm in diameter and place on baking parchment on baking trays, at least 6cm apart. You may find it easier to dampen your hands when rolling these out to prevent the dough sticking to your hands. Lightly flatten the ‘sausages’ and bake until golden brown, approximately 20-30 minutes. Remove from the oven and leave to sit for 10 minutes to cool and firm up. Drop the temperature of the oven to 140°C. Using a serrated knife, cut the biscotti on an angle into ½ cm thick slices and lay these out on the baking trays. Return to the oven and cook for 10-12 minutes then turn the biscotti over and cook until they are pale golden, approximately 10-15 minutes. Once done, remove from the oven and cool on cake racks, then store them in airtight jars. They’ll keep for 2-3...
Hugh Fearnley Whittingstall – Butternut and nut butter soup

Hugh Fearnley Whittingstall – Butternut and nut butter soup

Serves 6–8 To make it easier to whisk the peanut butter into the soup, warm it slightly first to soften it. You can do this by standing the jar in a bowl of hot water or leaving it in a warm place for 10 minutes or so.  You can use other squash varieties too, or indeed a 50:50 mixture of sweet and regular potatoes, but then you wouldn’t have the joke. Ingredients: – 1 butternut squash, about 800g–1kg – A large knob of unsalted butter – 1 large onion, chopped – 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes – A 3cm piece of fresh ginger, grated – 1 small garlic clove, chopped – About 1 litre chicken or vegetable stock (pages 192 and 266 respectively) – 227g  jar of crunchy peanut butter (or use home-made, see page 52) – Juice of 1 lime – 3 tablespoons finely chopped coriander – Sea salt and freshly ground black pepper To serve: – Plain yoghurt – Coriander leaves – 2 tablespoons toasted pumpkin seeds or chopped toasted peanuts (optional) – A little finely chopped chilli (optional) Preparation: Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes. Pour in the stock. Bring to the boil and simmer gently, partially covered,...
Divine’s Chocolate Chip and Brazil Nut Banana Bread

Divine’s Chocolate Chip and Brazil Nut Banana Bread

Ingredients: – 150g plain flour – 150g wholemeal flour – 1 tsp baking powder – 1 tsp bicarbonate of soda – ½ tsp salt – 100g 70% Divine chocolate, broken into pieces and roughly chopped – 60g Fairtrade brazil nuts, roughly chopped – 125g unsalted butter, very soft, plus a little extra for greasing – 150g Fairtrade caster sugar – 2 large eggs – 100ml buttermilk – 1 tsp vanilla extract – 1 tsp almond extract – 4 medium overripe bananas, mashed almost to a puree Preparation: 1. Preheat the oven to 180 C / 350 F / Gas Mark 4 and grease a 2lb loaf tin with a little butter. 2. Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Add the chocolate and brazil nuts and briefly mix together until evenly distributed and coated in flour. 3. In a separate bowl, cream together the butter and sugar with a hand whisk or food mixer until light and fluffy. Beat in the eggs one at a time, followed by the buttermilk, vanilla and almond extracts and finally the mashed bananas. 4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a large spoon, mix everything together until just combined. 5. Pour the mixture into the greased loaf tin and cook in the preheated oven for 60-70 minutes or until a skewer comes out clean when inserted into the middle. 6. Remove from the oven and allow to cool in the tin for 5-10 minutes before turning out onto a wire rack to cool...
Vicky Bhogal – Salted Caramel Cashew Praline

Vicky Bhogal – Salted Caramel Cashew Praline

Crush, chop or bash 50g Fairtrade salted cashews, so that you have very small pieces. Lightly toast in a dry non-stick frying pan and set aside. Line a baking sheet with baking paper, then place 165g Fairtrade caster sugar in a heavy-based pan with 1/4 cup of water and dissolve over a low heat. Once dissolved, turn up the heat and boil, but do not stir, until the syrup begins to caramelise. When it is a deep amber colour, remove from the heat, wait for it to stop bubbling, and stir in the cashews. Pour evenly onto the baking paper and leave to set for about 15 minutes. Carefully peel the praline pane off the paper, break into chunks and then crush in a food processor to give smaller shards. Tastes good by itself or served with a good quality ice...