It’s that time of the year when the smell of hot cross buns fills the house, but what do you do when everyone has had their fill of buns and butter? With GLAD products there’s no end to the list of special treats you can make.



• 30 g unsalted butter

• ¼ tsp saffron threads, crushed roughly • about 4 (600 g) small pale-green or regular courgettes, tops trimmed slightly and halved lengthways • 2½ tbsp olive oil • salt and black pepper

• 1 tsp cornflour

• 300 g Greek-style yoghurt

• 2 garlic cloves, crushed

• ½ tsp dried mint

• ¾ tsp coriander seeds, toasted and crushed roughly using a pestle and mortar

• 1½ tbsp picked mint leaves

• ½ lemon

1. Preheat the oven to a high grill setting. Line a baking tray with baking paper.

2. Put the butter and saffron in a small saucepan on a medium heat. Once the butter has melted, set aside to infuse.

3. Place the courgettes in the prepared baking tray and toss with 2 tbsp oil, 1⁄3 tsp salt and a good grind of pepper. Arrange them cut side up and grill for 15–20 minutes, until nicely charred and softened.

4. Towards the last 10 minutes of grilling time, make the sauce. In a large bowl, whisk together the cornflour and 3 tbsp water until smooth, then add the yoghurt, garlic, dried mint, the remaining ½ tbsp oil and ½ tsp salt. Whisk to combine, then transfer to a large non-stick sauté pan on a medium heat. Cook, stirring continuous­ly, for about 10 minutes, or until thickened slightly and warmed through. Do not let the sauce boil, or it will split.

5. Transfer the warm yoghurt sauce to a plate with a lip and top with the courgettes, grilled side up. Spoon over the saffron butter, then sprinkle with the coriander seeds and mint leaves. Squeeze over the lemon half and serve right away.

HOT CROSS BUN PUDDING-CAKE Filled with pecans, raspberrie­s, chocolate and the warm spices of hot cross buns, this is an irresistib­le dessert. Serves 6–8 Preparatio­n time 10 minutes Baking time 25–30 minutes

— 100 g pecan nuts

— 1ℓ milk

— 6 eggs

— 100 g sugar

— 8 hot cross buns, broken into pieces — 100 g chocolate splinters

— 185 g fresh raspberrie­s, plus extra berries, to serve — ready-made custard, to serve

1. Preheat the oven to 180°C.

2. Place pecan nuts in a GLAD Zip Seal Resealable Storage Bag and use a rolling pin to break them into smaller pieces (Photo 1). Note that you can wash GLAD Zip Seal Resealable Storage Bags and use them again.

3. Place milk, eggs and sugar in a large mixing bowl and mix until well combined. Add the rest of the ingredient­s and the pecan pieces. Mix through until well combined.

4. Line a 28 cm cake pan with GLAD Bake & Cooking Paper (Photo 2). Spoon the batter into the pan and bake for 25–30 minutes, until just set.

5. Remove the cake pan from the oven and allow to cool to room temperatur­e. Tun the pudding cake out onto a serving plate and serve with custard and fresh raspberrie­s.

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