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Serves 4 Prep time 20 minutes Cook time 30 minutes Ingredients 300g brown rice 200g sprouting broccoli 1 tbsp sesame oil 1 tsp sesame seeds 1/2 tsp salt 1 thumb of fresh ginger 2 garlic cloves, crushed 200g lean pork fillet 1 tbsp Sichuan peppercorns 1 tsp salt 1 tsp sesame seeds 1 tbsp light soy sauce 1 free-range egg 3-4 tbsp corn flour 3 tbsp vegetable oil for cooking the pork For the sauce 1 garlic clove, chopped 1 thumb of ginger, sliced 2 Florida Grapefruit 100g California Prunes, chopped 2 tbsp light soy sauce 2-3 spring onions, sliced Here's How Cook the rice in twice as much water to rice in volume, it should take approximately 20 minutes. Preheat the oven to 180c to cook the broccoli. Place the broccoli onto a large sheet of baking parchment. Add the sesame oil and seeds as well as the chopped ginger and crushed garlic. Sprinkle 2-3 tbsp of water over the broccoli and fold up the parchment paper into a parcel to trap all the flavours in while cooking. Place the parcel into the oven and cook for 20 minutes. Time to prepare the pork, cut horizontally and butterfly the meat out into one thinner piece. Place the pork between two pieces of parchment paper and using a tenderising mallet or rolling pin, bash out until approximately  1/2cm thick. Now slice the pork into thin pieces and place in a mixing bowl. Crush the peppercorns in a pestle and mortar and scatter over the pork with a teaspoon of salt. Pour over the light soy, followed by the sesame seeds. Crack the egg into the bowl with the pork and stir together, Add the corn flour, but don’t over mix otherwise it will bind together. You just want to roughly coat the pork. Cook the pork in a large nonstick frying pan with hot oil. Cook in small batches so as not to crowd the pan and thus maintain extra crispness. When the pork is cooked and crispy, remove from the pan transfer to a baking tray and put in the oven to keep warm. Continue this process until all the pork is cooked and crisp. Wipe the pan clean and return to the heat. Add a small splash of oil to the pan, then add the garlic and ginger. Cook on a medium heat for 2-3 minutes. Add the juice from the Florida Grapefruit and chopped California Prunes. Season with a little light soy sauce and boil until reduced to a sauce consistency. Taste the sauce before you add the pork and season if required. Remove the pork from the oven and add to the sauce with the chopped spring onions. Stir together and serve with your cooked brown rice and baked broccoli.

Makes 12 cookies Prep time 30 minutes Cook time 15 minutes Ingredients 2 Florida Grapefruit, zest and juice 100g chopped California Prunes 150ml vegetable oil 200g golden caster sugar 1 large free-range egg 1 tsp ground cinnamon 140g plain flour ¼ tsp bicarbonate soda 300g porridge oats Here's how Preheat the oven to 160 C and line 2 baking trays with baking parchment. Zest and juice the Florida Grapefruit over the chopped California Prunes in a bowl and set to one side to soak for 15 minutes. Meanwhile, in a large bowl, mix the oil and sugar. Gradually beat in the egg with a little of the Florida Grapefruit juice that the prunes are soaking in. Sift the flour, cinnamon, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the soaked California Prunes, make sure you lift them out of the juice and give them a little squeeze. Drop heaped tablespoons of the cookie dough onto the baking trays and shape with wet hands into a cookie shape, well-spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before eating They will keep in an airtight container for up to 3 days.

Welcome to the cozy world of homemade Parkin! If you're seeking a comforting treat that's as warm and inviting as a crackling fireplace on a chilly evening, you've come to the right place. This traditional British delicacy is the epitome of comfort food, with its rich, spicy aroma and dense, sticky texture that practically hugs your taste buds. Parkin has been a beloved favourite for generations, and this recipe is a delightful journey into the heart of its sweet and comforting charm. Whether you're new to the world of Parkin or it's a cherished family tradition, this recipe will guide you through the process with love and care, ensuring your kitchen is filled with the wonderful scents of treacle, ginger, and oats. As you mix the ingredients and watch the batter come to life, you'll feel a sense of connection to the past, as if you're baking with the generations who came before you. Parkin isn't just a treat; it's a nostalgic trip down memory lane, a taste of tradition, and a warm, sweet embrace that will make your heart sing. So, roll up your sleeves, preheat that oven, and get ready to create a Parkin masterpiece that will fill your home with warmth, friendship, and pure, unadulterated comfort. Whether you're planning a cozy night in or a gathering with loved ones, this Parkin recipe will wrap you in a blanket of delicious nostalgia and leave you with a satisfied smile. Enjoy the journey and savour every delightful bite of this time-honoured classic. Ingredients 200g Butter 135g Treacle 150g Golden syrup 85g Brown sugar 250g Self raising flour 100g Pin head/course oatmeal 1 tsp Ground ginger 1 free range egg 4 tbsp Milk For the glaze 100ml Ginger beer 1 tbsp Brown Sugar Here’s how Pre heat the oven to 160c Line a 20cm square brownie tin with parchment paper. Place the syrup, treacle, sugar and butter in a shallow pan and melt together. Meanwhile pour the flour, oatmeal and ginger into a bowl and blend together. Once the syrups, sugar and butter are melted remove from the heat and pour into the centre of the bowl with the flour and oatmeal. Quickly add the egg and milk before stirring together. Transfer the mixture into the brownie tin and bake for 45 minutes or until the top of the cake is firm to the touch. Boil the ginger beer and sugar in a saucepan until it becomes a syrup before brushing over the top of the cake. Hot Chocolate Orange with Meringue and Shortbreads Ingredients 125g Dark chocolate 2 pints Whole full fat milk 1 tbsp Golden syrup 1 Orange Place all the ingredient into a shallow pan and warm through gently until all the chocolate has melted. For the meringue topping 150g Caster sugar 150ml water 2 Egg white Here’s how Place the sugar and water into a shallow pan and bring to the boil. Separate the eggs and place the whites into a bowl with an electric whisk. Whisk the egg white until light and fluffy. Meanwhile let the liquid continue to boil, until it reaches 115c, then pour into the whites slowly while still whisking. Continue to whisk until the sides of the bowl have cooled down a little. Once cooled the meringue is ready to transfer into a piping bag to top the hot chocolate with. For the shortbreads Ingredients 125g Butter at room temperature 75g Caster sugar 1 Egg yolk 175g Plain flour 50g Dark chocolate chips Here’s how Place the butter and sugar into a larger mixing bowl and beat together until light and fluffy. Stir in the egg yolk, then add the flour and chocolate chunks. Mix the ingredients together until it forms a soft dough. Transfer the mixture onto a clean lightly floured work surface. Leave the dough to rest in the fridge for 20 minutes, before rolling out to approximately 1cm thick. Using a round cookie cutter, cut out the biscuits and transfer to a non stick baking tray. Cut a small u shaped slice out of the biscuits so once they are baked they can hang onto the side of the mug of hot chocolate. To make the drink, pour the hot chocolate into the mug. Pip the Italian meringue around the edge of the mugs, then add the biscuit. Finally continue piping the meringue on top of the hot chocolate, then toast with a blow touch before serving.