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Food And Nutrition

Lemon and almond cake




  • 200g/7oz butter, softened, plus extra for greasing
  • 200g/7oz golden caster sugar
  • 3 large free-range eggs (organic if possible)
  • 50g/2oz plain flour or white spelt flour
  • 125g/4½oz ground almonds
  • 2 lemons (juice of 1 and finely grated zest of 2)

For the icing

  • 1 lemon, juice only
  • 5-6 tbsp icing sugar


  1. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment.

  2. In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest.

  3. Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean.

  4. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.

  5. When you’re ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve.

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Food And Nutrition

Moroccan Tagine of Shrimp in Tomato Sauce Recipe




A zesty homemade tomato sauce with Moroccan spices forms the base for this flavorful shrimp tagine.


  • 2 pounds plus 3 ounces (1 kilogram) large shrimp
  • 2 pounds plus 3 ounces (1 kilogram) fresh tomatoes, ripe
  • 1/3 cup olive oil
  • 1 medium onion, finely chopped
  • 7 cloves garlic, pressed
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh coriander
  • 1 bay leaf, optional
  • Fresh parsley, chopped, for garnish
  • Coarsely ground black pepper, for garnish
  • Lemon slices, or wedges, for garnish

Steps to Make It

Clean the Shrimp

  1. Gather the ingredients.

  2. Wash the shrimp under running water and drain.

  3. Remove the head, legs, and shells (and tails if desired)

  4. Devein the shrimp if necessary.

  5. Wash the shrimp again and set aside in a colander to drain.

Make the Tomato Sauce

  1. Gather the ingredients.

  2. Peel, seed, and chop the tomatoes(Or, if the tomatoes are very soft, you can cut them in in half, seed them and grate them.) ​

  3. Set the tomatoes aside.

  4. Place the base of a large tagine over medium-low heat. (The use of a diffuser between the heat source and tagine is recommended.)

  5. Add the olive oil and onions and saute gently for several minutes, or until the onions begin to soften.

  6. Add the garlic and sauté just for a minute or two, until very fragrant.

  7. Remember to maintain the low heat, and avoid burning the garlic.

  8. Add the tomatoes, spices and herbs and stir to combine.

  9. Cover, and allow the tagine to slowly reach a simmer.

  10. Do not increase the heat to speed things up.

  11. Continue simmering the tomatoes, stirring occasionally, for about 30 minutes, or until the tomatoes can be mashed with the back of a spoon and a thick sauce forms.

Cook the Shrimp

  1. Add the cleaned shrimp to the tomato sauce, along with a few tablespoons of water if you feel the sauce should be thinned, and cover.

  2. Cook the shrimp for several minutes then stir gently to turn the shrimp over.

  3. Continue cooking for several minutes more, until the shrimp are just done.

  4. Remove the tagine from the heat.

To Serve

  1. When ready to serve, discard the bay leaf and garnish the tagine with chopped parsley, a few turns of the pepper mill and fresh lemon slices. Wedges of lemon may be offered on the side.

  2. It is customary to serve the shrimp directly from the tagine, with each person eating from his side of the dish. In lieu of a fork, Moroccan bread is used to scoop up the shrimp and sauce.

  3. Enjoy!

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Food And Nutrition

Chorizo and meatball stew




This is a real store cupboard saviour. Pork mince can vary wildly in fat content, so make sure you check before buying. You could add more vegetables to this stew if you like – spinach, sweet potato, carrot or celery would all work. Chickpeas are a nice substitution for the beans, too.

Each serving provides 366 kcal, 27g protein, 44g carbohydrate (of which 7.5g sugars), 7.5g fat (of which 3g saturates), 7g fibre and 0.6g salt.


  • 250g/9oz lean pork mince (8% fat or less)
  • 25g/1oz dried breadcrumbs
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1 onion, grated
  • spray oil, for frying
  • 20g/¾oz chopped chorizo
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin cannellini beans, drained
  • 200g/7oz roasted red peppers from a jar (not in oil), drained weight, chopped
  • 100g/3½oz basmati rice
  • salt and freshly ground black pepper
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Food And Nutrition

How To Prepare Ultimate festive cheese toastie




What better way to use up the odds and ends from your cheeseboard than the ultimate festive cheese toastie? No need for a toastie maker – it’s made in a frying pan.


  • 2–3 stalks of parsley, leaves picked, finely chopped
  • 2 spring onions, finely sliced
  • 100g/3½oz hard cheese, grated (such as strong cheddar, gruyère)
  • 75g/2¾oz soft cheese, diced (such as camembert, soft blue)
  • 4 slices firm bread (such as boule or sourdough)
  • your favourite mustard, for spreading
  • 2 tbsp fruity chutney (festive leftovers such as cranberry sauce or membrillo work well)
  • 50g/1¾oz butter, softened
  • salt and freshly ground black pepper
  • pickled walnuts, cornichons, thinly sliced apple, to serve (optional)
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