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This comfort pudding is a tasty way to use up a glut of apples and day-old bread. Some historians have said it is named after Queen Charlotte, wife of George III.

Equipment: You will need a 2 litre/3½ pints Charlotte mould or pudding basin, and a 4cm/1½in round cookie cutter.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves 6

Ingredients

50g/1¾oz lightly salted butter, softened

50g/1¾oz caster sugar

1 loaf medium sliced white bread, crusts removed

For the filling

300g/10½oz caster sugar

100g/3½oz lightly salted butter

2kg/4lb 8oz Cox apples, peeled, cored and cut into 8 equal wedges

For the custard

500ml/18fl oz full-fat milk

1 vanilla pod, seeds scraped

5 free-range egg yolks

30g/1oz caster sugar

Method

Step 1. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter the inside of the Charlotte mould with butter, then dust with the sugar.

Step 2. Using a 4cm/1½in round cookie cutter, cut out rounds of white bread and then line the mould in an overlapping pattern, pressing down to seal as you go. Set the remaining bread aside. Transfer the mould to the fridge while you make the filling.

Step 3. To make the filling, heat the sugar in a large sauté pan over a medium heat until it reaches a dark caramel colour. Tip in the butter and let the mixture bubble for a few seconds. Add the apples, toss to coat in the caramel, then cook over a high heat for 5 minutes, stirring occasionally.

Step 4. Pour the apple filling into the lined mould, then top with enough pieces of bread to seal. Clip the lid on firmly, or if you’re using a pudding basin, cover with foil and rest a heavy baking tray on top. Bake for 30 minutes, then remove from the oven and leave to rest for 10 minutes. Turn out onto a warm serving plate.

Step 5. Meanwhile, to make the custard, combine the milk, vanilla pod and seeds in a saucepan and bring to a gentle simmer. Meanwhile, whisk together the egg yolks and sugar in a large, heatproof bowl.

Step 6. Pour the milk through a sieve onto the egg yolk mixture, whisking as you pour to combine. Return the mixture to the pan over a low heat and cook gently for 2–3 minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon. As soon as the custard is cooked, pour into a serving jug. Serve alongside the apple Charlotte.

These creamy chicken enchiladas are sure to become a new family favorite! This recipe is so simple to put together and also perfect for using leftover chicken.

Prep Time: 20 mins

Additional Time:30 mins

Total Time: 50 mins

Servings:5

Makes : 10 enchiladas

Ingredients

1 (10 ounce) can Old El Paso® Red Enchilada Sauce

2 ½ cups shredded deli rotisserie chicken

1 ½ cups shredded Cheddar cheese

1 (8 ounce) package cream cheese, cut into 1/2-inch cubes

1 (1 ounce) package fajita seasoning mix*

10Old El Paso® flour tortillas for soft tacos & fajitas

Directions

Step 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13×9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.

Step 2Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.

Step 3Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

How beautiful is this tart? The season for blood oranges is short, so don’t miss the chance to try this.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves 8

Ingredients

200g/7oz sugar, plus extra for dusting

150ml/5fl oz blood orange juice (about 3 oranges)

2 blood oranges, zest only, finely grated

1 tsp orange blossom water

3 free-range eggs, plus 2 yolks, beaten

100g/3½oz butter, cubed

For the pastry

175g/6oz plain flour

100g/3½oz cold unsalted butter, cut into small cubes

25g/1oz icing sugar

1 free-range egg yolk

1 tbsp ice-cold water

For the topping

3 blood oranges, peeled, sliced into rounds

1 tbsp icing sugar

double cream or custard, to serve

Method

Step 1. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined.

Step 2. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

Step 3. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.)

Step 4. To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball.

Step 5. Roll the pastry out into a circle about 27cm/13in in diameter.

Stp 6. Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes.

Step 7. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans.

Step 8. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool.

Step 9. Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar.

Step 10. Using a cooks’ blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge.

Step 11. To serve, slice the tart and serve with double cream or custard.

This easy one-pot Spanish-style stew gets most of its flavour from the chorizo, so buy the best you can find. Add an extra pinch of chilli if you like things a bit hotter.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 2

Ingredients

1 tsp olive oil

80g/3oz cooking chorizo sausage, finely chopped

1 onion, chopped

2 garlic cloves, thinly sliced

pinch dried chilli flakes

½ tsp sweet smoked paprika

1 rosemary sprig, leaves stripped and finely chopped

50ml/2fl oz red wine

400g/14oz tin chopped tomatoes

250ml/9fl oz fish stock

300g/10½oz medium squid, cleaned

400g/14oz tin chickpeas, drained (240g/8½oz drained weight)

50g/1¾oz baby spinach

small handful flatleaf parsley, roughly chopped

1 lemon, zest only

sea salt and freshly ground black pepper

Method

Step 1. Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp.

Step 2. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick.

Step 3. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes.

Step 4. In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half.

Step 5. Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley.

Step 6. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving.

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Prep Time: 15 mins

Cook Time: 20 mins

Additional Time: 5 mins

Total Time: 40 mins

Servings:4

Ingredients

¾ cup fresh peaches, peeled and diced

1 small red bell pepper, chopped

2 tablespoons finely chopped red onion

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

1 clove garlic, minced

⅛ teaspoon salt

⅛ teaspoon ground black pepper

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon Caribbean jerk seasoning

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon seasoned salt

1pork tenderloin

Directions

Step 1 Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.

Step 2 Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.

Step 3 Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 4 Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

This Korean taco recipe was given to me by a Korean friend. It’s so full of flavor! I did tweak it a little to add more spice. Serve with your favorite taco toppings.

Prep Time: 20 mins

Cook Time: 8 hrs

Total Time: 8 hrs 20 mins

Servings: 8

Yield:

16 tacos

Ingredients

1 (3 pound) beef chuck roast, trimmed

½ medium onion, diced

½ cup dark brown sugar

⅓ cup soy sauce

10 cloves garlic

1 medium jalapeno pepper, diced (Optional)

1 (1 inch) piece fresh ginger root, peeled and grated

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

salt and ground black pepper to taste

16 (6 inch) corn tortillas (Optional)

Directions

Step 1 Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.

Step 2 Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.

Step 3 Serve with corn tortillas.