EVERY DAY FOOD MADE GOOD

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