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The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week.

Preparation time less than 30 mins

Cooking time less than 10 mins

Serves 4

Ingredients

2 vegetable stock cubes

50g/1¾oz miso paste

250g/9oz mixed or chestnut mushrooms, sliced

300g pack medium straight-to-wok noodles

bunch spring onions, sliced

250g/9oz pak choi, sliced

200g/7oz beansprouts

150g/5½oz cooked, peeled king prawns

1 red chilli, sliced, to garnish (optional)

1 lime, cut into wedges, to serve

Method

Step1. Bring 1.5 litres/2½ pints water to the boil in a large saucepan.

Step 2. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes.

SStep 3. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through.

Step 4. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over.

This Oreo milkshake is easy to make, super kid-friendly, and delicious — a favorite on a hot day.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 2

Ingredients

6chocolate sandwich cookies (such as Oreo®)

3 scoops vanilla ice cream

¾ cup milk

Directions

Step 1

Blend chocolate sandwich cookies, ice cream, and milk together in a blender until smooth. Pour into 2 glasses.

This gorgeous creamy casserole has added depth of flavour from a splash of Madeira and earthy wild mushrooms.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves 4

Ingredients

For the casserole

1 medium chicken, jointed into 8 pieces

1 tsp plain flour

75g/2½oz butter

1 onion, finely chopped

1 garlic clove, finely chopped

5 tbsp Madeira

500ml/18fl oz chicken stock

200ml/7fl oz double cream

4 sprigs fresh thyme, leaves only, chopped

250g/9oz chestnut mushrooms, cut into quarters

100g/3½oz chanterelle mushrooms, cleaned

2 tbsp roughly chopped fresh flatleaf parsley

sea salt and freshly ground black pepper

For the mash

1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks

150g/5½oz butter

150ml/5fl oz double cream

Method

Step 1. For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.

Step 2. Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.

Step 3. Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.

Step 4. Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley.

Step 5. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.

Step 6. Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.

Step 7. Serve the casserole with a spoonful of mash.

Our easy carrot cake recipe only needs one tin and two bowls – just add the wet ingredients to the dry and bake. This classic carrot cake has a touch of orange and walnuts plus the obligatory cream cheese icing. It’s incredibly quick to put together, but because it is baked in a single layer, it needs to cook slowly all the way through to the centre. This results in a dense, moist carrot cake that isn’t too sweet with too much icing. It will keep for several days in an air-tight tin, if you can restrain yourself.

Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves 8-10

Ingredients

For the carrot cake

4 free-range eggs, at room temperature

200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin

250g/9oz carrots, coarsely grated

100g/3½oz raisins or sultanas (optional)

100g/3½oz walnut pieces, plus a few extra for decoration

1 orange, zest only

200g/7oz self-raising flour

2 tsp mixed spice

1 tsp bicarbonate of soda

¼ tsp fine salt

200g/7oz light brown sugar

For the cream cheese frosting

150g/5½oz unsalted butter, softened

3 tbsp caster sugar

300g/10½oz full-fat cream cheese, at room temperature

Method

1.For the carrot cake, preheat the oven to 180C/170C Fan/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.

2. Break the eggs into a large bowl, and lightly whisk using a fork. Add the vegetable oil and whisk again. Stir in the grated carrots, raisins, walnut pieces and orange zest.

3. In a separate large bowl, sift together the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.

4.Spoon the cake batter into the lined tin and bake on the middle shelf for 1–1¼ hours, until the cake has risen and is golden-brown all over. Remove the cake from the oven and set aside in the tin to cool for 10–15 mins, then turn the cake out and leave to cool completely on a wire rack.

5. While the carrot cake cools, make the frosting. Place the softened butter in a large bowl with the caster sugar, beat it for 2–3 minutes until light and creamy, then beat in the cream cheese until smooth.

6. Place the cake on a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top and serve.

Before frosting, carrot cake will keep for a week and can be frozen for up to a month. Once the cake is frosted keep it chilled.