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ex­tra You will need a 20cm round spring­form tin with deep sides, and a pip­ing bag fit­ted with a plain noz­zle (op­tional). Butter the base of the tin and line with a disc of bak­ing pa­per. To make the base, mea­sure the bis­cuits into a re­seal­able freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of tex­ture. Heat the butter in a small saucepan over a low heat un­til just melted. Add the crushed bis­cuits and sugar and stir un­til com­bined. Spoon into the base of the pre­pared tin and press with

This is very sim­i­lar to a meat chilli but us­ing ten­der cubes of but­ter­nut squash and black beans, which are read­ily avail­able in cans. Use canned black eyed beans, but you could use kid­ney beans if you pre­fer.

TIP: Rinse the tins of toma­toes with a lit­tle of the wine (or a drop of wa­ter) be­fore adding to the pan. This helps clean the tins and means there is no waste!

Serve with boiled rice, gua­camole, soured cream and grated cheese, or with tor­tillas, or as a fill­ing for bur­ri­tos. Makes 6-8 serv­ings 1 small but­ter­nut squash (about 1kg), peeled, de­seeded and cut into cubes 3tbsp olive oil 2 red onions, chopped 2 gar­lic cloves, crushed 1 fresh red chilli, de­seeded and finely chopped 1tbsp ground cumin 1tbsp ground co­rian­der 3 x 400g tins of chopped

toma­toes 150ml white wine 1tbsp light mus­co­v­ado

sugar 2 x 400g tins of black beans, drained and rinsed salt and freshly ground

black pep­per sprigs of co­rian­der, to

serve Pre­heat the oven for 220°C.

Ar­range the cubes of squash in a sin­gle layer a bak­ing tray and driz­zle over 2 ta­ble­spoons of the olive oil. Sea­son with salt and pep­per and toss to­gether. ugh of the coulis into the holes to fill them, set­ting aside the re­main­ing coulis for dec­o­rat­ing the top of the cheese­cake. Spoon the re­main­ing white chocolate mix­ture on top and smooth and level the top. Cover with cling film and chill in the fridge for a min­i­mum of 6 hours or ide­ally overnight. To serve, ar­range the rest of the rasp­ber­ries on top of the cheese­cake and driz­zle over the re­main­ing coulis. Run a pal­ette knife around the edges of the tin be­fore re­mov­ing the sides and base (see tip), and sit it on a serv­ing plate. Think of sticky tof­fee pud­ding in the form of a cup­cake – divine and very spoil­ing! Mus­co­v­ado is a nat­u­ral sugar and gives a won­der­ful caramel taste. I used light here but you could use dark mus­co­v­ado, if you liked, for an even stronger tof­fee flavour.

TIP: To mea­sure black trea­cle ac­cu­rately, spray or coat the spoon with a lit­tle oil be­fore scoop­ing up the trea­cle from the tin. The trea­cle will then slip off eas­ily when you add it to the bowl.

Makes 12 cup­cakes FOR THE TOF­FEE SAUCE 50g butter 75g light mus­co­v­ado

sugar 150ml dou­ble cream ½tsp vanilla ex­tract FOR THE SPONGES 100g bak­ing spread 150g self-rais­ing flour 150g light mus­co­v­ado

sugar 3tbsp milk 2eggs 1tbsp black trea­cle ½tsp vanilla ex­tract FOR THE IC­ING 150g butter, soft­ened 225g ic­ing sugar, sifted You will need a 12-hole muf­fin tin and a pip­ing bag fit­ted with a plain or star noz­zle. Pre­heat the oven to 180°C and line the tin with pa­per cases.

First make the tof­fee sauce. Mea­sure all the in­gre­di­ents into a saucepan and stir over a medium heat. Once the butter has melted and com­bined with the sugar and cream, bring to the boil and al­low to bub­ble for about 3 min­utes to thicken.

Set aside to cool down com­pletely.

To make the sponge for the cup­cakes, mea­sure all the in­gre­di­ents into a large bowl and whisk with an elec­tric hand whisk un­til blended and smooth.

Spoon the mix­ture into the pa­per cases, di­vid­ing it evenly be­tween them.

Bake in the oven for about 20 min­utes or un­til well risen, golden and springy to the touch.

Re­move from the oven and leave to cool in the tin for a few min­utes be­fore trans­fer­ring to a wire rack to cool down fully.

To make the ic­ing, mea­sure the butter and ic­ing sugar into a bowl and whisk with an elec­tric hand whisk un­til light and fluffy, or use a free stand­ing food mixer.

Add three­quar­ters of the tof­fee sauce to the ic­ing and whisk to com­bine. Keep the speed low or the sugar will fly ev­ery­where!

Spoon into a pip­ing bag and pipe swirls on top of each cup­cake us­ing ei­ther a plain or star noz­zle. Use a tea­spoon to driz­zle the re­main­ing sauce over the top. Lovely and light, and us­ing the finest in­gre­di­ents, this is one of the quick­est pasta dishes to make. The flavours of the crab, wine and cream in­ter­min­gle beau­ti­fully, lifted by the lemon and basil. A whole dressed crab con­sists of white and brown meat – the brown meat giv­ing rich­ness to the dish – but you can use white meat if you pre­fer.

Makes 6 serv­ings 350g dried spaghetti 2 tbsp. olive oil 1 onion, finely chopped 1 gar­lic clove, crushed 100ml white wine 150ml pour­ing dou­ble

cream 1 dressed crab (about 120g in the shell), re­moved from shell and the shell dis­carded Juice and finely grated zest

of 1 lemon 100g fresh white crab­meat 75g fresh white

bread­crumbs large bunch of fresh basil, chopped, plus ex­tra whole leaves to gar­nish salt and freshly ground

black pep­per

show pre­mieres on BBC Life­style (DStv 174) on Tues­day at 9pm. Cook the spaghetti in a saucepan of boil­ing salted wa­ter, ac­cord­ing to the packet in­struc­tions.

While the spaghetti is cook­ing, heat half the oil in large, deep fry­ing pan (it needs to be large enough to toss the spaghetti into the sauce).

Add the onion and cook over a high heat for 3-4 min­utes. Lower the heat, cover with a lid and cook for a fur­ther 10 min­utes or un­til ten­der.

Add the gar­lic and fry over a high heat for a minute.

Pour in the wine and

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