Recipes
We’ve all had the traditional red wine version at Christmas but this mulled wine recipe uses white wine, a fresh orange, sugar or honey, cinnamon and cloves. For a child-friendly version, replace the wine with a carton of white grape juice and add a teaspoon of sugar to each mug. Serve with mince pies and plenty of festive cheer.
This mixture is easy to make, it does have quite a few ingredients and takes some time to prepare. If you are a vegetarian, just replace the suet with vegetarian suet. Vegetarian suet is also suitable for a gluten free pudding but use gluten free bread for the breadcrumbs and gluten free flour aswell if required. When re-heating on Christmas day, ensure you mix a tablespoon of brandy mixed with a teaspoon of vodka to pour over to light the pudding. The vodka will give a brighter flame than the brandy alone.
You won’t be able to resist the combination of crisp lemon meringues, rich golden cream and fresh raspberries – perfect for parties as well as family meals. A Rangemaster top tip is to use tiny drops of oil to secure baking parchment to the baking tray and stop it curling up at the ends when in the oven.
A fun dessert to make with the kids, these zingy lemon cupcakes are so moreish and really easy to do. They are also a firm favourite for school bakes and lunchboxes. You can beat the ingredients together by hand or use a mixer and decorate with yellow icing and lemon jelly slices. Keep an eye on them when baking, as they take less than 10 minutes.
Packed with fruity flavour and goodness, this traditional baked pudding is a great way to use up seasonal berries and looks so pretty in the centre of the table. You can also use frozen berries - just defrost before use. We love the combination of strawberries, raspberries, redcurrants and blackberries, served with cream for a naughty but nice treat.
Wonderfully moist and tangy, this zesty cake can be made with seedless clementines, satsumas or tangerines, depending what’s in season. It’s a lovely summer pudding made from polenta and natural yogurt, which makes it one of the healthier options, too. You’ll know it’s cooked when an inserted skewer comes out clean – about an hour should do it.
Super speedy and easy to make, this adult take on the humble pancake is the perfect dinner party pleaser. Serve as a huge stack on a plate in the centre of the table and let guests help themselves. Add a pouring jug of extra chocolate sauce for extra brownie points and if you want a family-friendly version, just leave the brandy out.
A traditional fresh dessert
This easy to make, portable desert makes an ideal addition to any summer picnic.
Burns night celebrates the life and work of Robert Burns. Robert Burns was the author of the well-known Auld Lang Syne, traditionally sung on New Year’s Eve. “Burns Night is traditionally celebrated with a meal that includes haggis, but for those of you who don’t like haggis or want something a little different why not try Clootie Dumpling, a delicious desert that’s also easy to prepare”. Alison Baker, Expert Home Economist
An Italian flat bread ideal for dipping into olive oil and balsamic vinegar!
Cooked simply like this with the crunch of sesame and Nigella seeds, the tuna remains succulent. The skewers are easy to cook on a griddle but a large non-stick frying pan will also work well.
You don’t have to wait for Easter to enjoy these fruity teatime treats – why not make your own to eat all year round? You’ll know when they are cooked, as you’ll get a hollow sound when you tap the base – 20 mins or so should do it. We like them toasted, buttered and served with a steaming hot cup of tea!
Coffee lovers can get a super sweet caffeine treat with these Coffee Nut Cookies.
Enjoy the rich saltiness of Halloumi with this speedy recipe. Perfect for a quick evening meal!
A great way to make the most of a glut of sweet vegetables such as red onions, aubergine, baby courgettes and orange peppers. The addition of fresh tomatoes and marjoram really lifts this dish and the colours look wonderful on the plate. Cook until tender and serve with crusty bread or a side of fluffy couscous.
This is a colour vegetable stir-fry with a crunchy texture, great to serve with prawns, Quorn or on it's own with some noodles. We used a chilli sauce but you could use just soy sauce if you prefer. As with any frying, the secret is to not put too much in the pan at once, you may need to cook this in two batches depending on the size of your wok.
Quick and simple to prepare and cook, this dish uses fresh tuna steaks, which can be bought from the fish counter or in fresh and frozen packs. Always season your fish before cooking and coat with oil; never oil the pan. The salsa can be prepared in advance and kept in the fridge to save time.
It’s surprisingly simple to make your own pizza and this recipe is a great one for doing with the kids. They’ll love getting messy, making and kneading the dough, and you can let them loose with bowls of baby plum tomatoes, mushroom slices, sweetcorn and ham then encourage them to create their own designs. A Rangemaster pizza pan is the perfect tool for this job but you can also use a floured baking tray.
The ultimate Sunday roast, this family favourite of chicken, veg and gravy can all be cooked in one tin. Allow yourself plenty of time to prepare the bird – 30 minutes should do it – while cooking takes around 1hr 20. Make sure there’s enough wine left for a glass or two for the cook!
This one-pot wonder makes a great Sunday roast. If you’re unsure about French trimming the lamb, ask your butcher to do it for you. Spreading the lamb with Harissa paste gives it a warm, spicy flavour while adding a deep red colour that looks stunning on the plate. Using sweet potatoes can also make a nice change from traditional roasties.
A store cupboard standby, this Italian classic is so easy and quick to make yet tastes absolutely delicious. If you can’t get hold of clams, use cockles or mussels instead, and if you don’t have time to shop, just serve as a tomato-based dish. Garnish with freshly chopped parsley or a few basil leaves.
Another Rangemaster fish favourite, this tasty dish combines the delicate flavour of trout with salty anchovies and fresh red chillies. You can serve it whole or with the head removed on a bed of wilted greens and go steady on the chilli if you prefer a warming rather than hot spice. A refreshingly different main course when you fancy a change from meat and two veg.
Another pork and ham favourite, this recipe is inspired by a traditional Italian dish and is best served with spaghetti or linguine to hold the sauce better. It shouldn’t take longer than 30mins to prepare and cook, making it an ideal weekend lunch. Remember, you’ll need cling film at the ready to flatten the pork before cutting into two thin pieces.
Rich and creamy, this classic rice dish combines the delicate flavour of prawns and salmon with the distinctive taste of asparagus. Use risotto or Arborio rice for best results and stir continuously for that rich, creamy texture. Add more butter for extra richness and a few Parmesan shavings to finish.
The perfect weekend roast with crispy crackling...
