Taylors Yorkshire Iced Tea with Pimms

Taylors Yorkshire Iced Tea with Pimms 0

A refreshing iced tea made from the traditional Taylors Yorkshire tea, but with a twist from Pimm's No 1. A great refresher for a warm sunny day.


  • 4 Taylors Yorkshire tea bags
  • 20g pack mint • 100g caster sugar • juice 2 large
  • 100g caster sugar • juice 2 large
  • Juice 2 large oranges , plus slices to serve
  • Juice 2 lemons , plus slices to serve
  • 400ml Pimm's No 1
  • A few sliced strawberries and plenty of ice, to serve


  1. Put the Taylors Yorkshire tea bags and half the mint into a large jug, then pour over 1.2 litres boiling water from the kettle. Leave to infuse for 10 mins, then remove the bags and stir in the sugar. Once cool, remove the mint, add the orange juice, lemon juice and Pimm’s, and chill thoroughly. Can be made up to a day ahead.
  2. Serve over plenty of ice, with slices of orange, lemon and strawberry, and remaining mint sprigs.
  • Heather Fraser
Hartleys Summer Berry Trifle

Hartleys Summer Berry Trifle 0


  • 2 x 135g packs Hartley’s Raspberry Jelly Cubes
  • Hartley’s Best Raspberry Jam
  • 6 trifle sponges
  • 100ml apple juice
  • 600g mix of summer berries
  • 500g chilled custard - we love Ambrosia custard!
  • 150ml double cream, lightly whipped


  1. Separate jelly into cubes and place in a large jug or bowl. Add 285ml boiling water and stir until dissolved. Add 285ml cold water, this will make the jelly double strength.
  2. Pour jelly into a shallow container.
  3. Put in the fridge to set.
  4. Once the jelly is set, cut into 2cm pieces.
  5. Spread jam onto the trifle sponges.
  6. Cut the trifle sponges in half.
  7. Put half the sponge and jelly into the trifle dish and drizzle with half the apple juice. Cover with a third of the fruit and then half the custard. Repeat this process, topping with cream and remaining fruit.
  • Heather Fraser
Gravity-defying Cadbury Chocolate Finger Cake with Nestle Smarties

Gravity-defying Cadbury Chocolate Finger Cake with Nestle Smarties 0

Anti-gravity cakes are this year's must-have trend for birthdays or parties - this stunning Smartie cake will delight kids and grown-ups alike

Ingredients cake:
  • 150ml vegetable oil, plus extra for greasing
  • 200gr plain flour
  • 8 tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 280gr light brown soft sugar
  • 200ml buttermilk
  • 100ml strong coffee or espresso
  • 2 tsp vanilla extract
  • 2 large eggs

Ingredients decoration:


  • 2 packs Cadbury chocolate fingers
  • 8 tubes of Smarties, or other sweets

Ingredients chocolate fudge icing:

  • 100gr milk chocolate, chopped into small pieces
  • 200gr slightly salted butter, softened
  • 400gr icing sugar
  • 4 tbsp cocoa powder
  • 2 tbsp milk


  • 1 bendy straw
  • 1 paper bag or sweet packet (see tip)
  • sticky tape
  • 2 Wooden skewers


  1. Heat the oven to 180 C. Grease and line two 20cm cake tins with baking parchment.
  2. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well.
  3. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth.
  4. Pour the wet ingredients into the dry and whisk until well combined.
  5. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean.
  6. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
  7. To make the chocolate fudge icing, put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted.
  8. Remove the bowl from the heat and leave to cool a little.
  9. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine, then whisk with a hand mixer until smooth.
  10. Sift in the cocoa and pout in the melted chocolate and milk, then mix again until smooth.
  11. Use roughly half the icing to sandwich the cakes together on a cake stand or board. Use a palette knife to cover the entire cake with the remaining icing - don't worry about being too neat.
  12. Use the chocolate fingers to cover the sides of the cakes - do this straight after icing as the icing will set after a while, and the chocolate fingers won't stick.
  13. Melt the remaining chocolate in the microwave or in a small bowl suspended over a pan of gently simmering water. Leave to cool until the chocolate is a spreadable consistency.
  14. Push a skewer into the centre of the cake and slip the straw over the top - this will give it more stability.
  15. Push 1-2cm of the straw into the cake. Use a cutlery knife to spread a blob of chocolate onto a Smartie and, starting at the base, stick the Smarties to the straw. Work your way up until the straw is completely covered.
  16. Tip the remaining Smarties on top of the cake to flood the surface. Enjoy!
  • Heather Fraser
Baxters Mushroom Risotto Baked Peppers

Baxters Mushroom Risotto Baked Peppers 0


  • 1 tbsp olive oil
  • 1 large red, 1 large green, 1 large orange and 1 large yellow pepper, cut in half through the stalk, deseeded and cored
  • 25g butter
  • 1 large onion, finely chopped
  • 150g/5oz risotto rice
  • 700ml/1 pint hot vegetable stock (or water)
  • 150g broccoli florets, finely chopped
  • 1 295g can of Campbell's Condensed Cream of Mushroom Soup
  • 1 can sweetcorn, drained


  1. Preheat the oven to 220°C/fan oven 200°C /Gas mark 7. Toss the pepper with the oil and rub with your hands to coat evenly in the oil. Arrange the peppers, cut side upwards, in a shallow roasting tin and season with salt and freshly ground black pepper.
  2. Roast for 12-15 minutes.
  3. Melt the butter in a large non-stick frying pan and fry the onion for 5 minutes until softened.
  4. Stir in the rice and pour over the stock.
  5. Simmer over a low heat, stirring occasionally for 10 minutes.
  6. Add the broccoli and cook for a further 5 minutes until all the stock has been absorbed and the rice is cooked.
  7. Stir in the Campbell's Condensed Cream of Mushroom Soup and sweetcorn.
  8. Spoon the rice mixture into the peppers - don't worry if you have a little filling left over, simply serve it on the side.
  • Heather Fraser
Heinz Baked Bean Pizza

Heinz Baked Bean Pizza 0


  • 4 tortillas
  • 420g baked beans
  • 1 cup grated reduced-fat edam cheese
  • 4 tablespoons extra-light sour cream
  • 1/2 avocado, cubed
  • 1 red onion, sliced (optional)
  • 1 cup chopped fresh coriander


  1. Heat the grill to medium. Place tortillas on a baking tray, spray with oil and grill, bottom side up, for 2 minutes or until brown. Remove from the grill, flip tortillas over and spread with beans. Sprinkle with cheese. Place back under the grill until the cheese is melted and golden.
  2. Transfer tortillas to plates and top each with a dollop of sour cream and 1/4 of the avocado, red onion and coriander. Eat with a knife and fork, or cut into slices and eat with your hands!
  • Heather Fraser
McVities Digestive Passion fruit Meringue Tartlets

McVities Digestive Passion fruit Meringue Tartlets 0

A sour passion fruit curd paired with the meringue topping settles into perfection in a digestive based crust. A perfect combination between sweet and sour in these Digestive Passion fruit Meringue Tartlets.

Ingredients Digestive base:

  • 200g Digestive biscuit
  • 80g melted butter
  • pinch of salt
  • pinch of cinnamon

Ingredients passionfruit curd:

  • 2 eggs
  • 1 egg yolk
  • 75g caster sugar
  • 1 tbsp corn flour, dissolved in 1.5 tbsp water
  • 1/2 cup passionfruit pulp (from 3-4 passionfruits)
  • 60g butter, chilled, diced


  1. Crush and ground digestive biscuits. Add melted butter, salt and cinnamon and stir till biscuit is coated with butter. Scoop a few tbsp of biscuit onto tart shells, press flat with thumb and all the way to the sides. Put in the refrigerator to chill it.
  2. Make Passionfruit curd. Put everything except butter in a small pot. Cook over low heat and stir with a whisk constantly to prevent burns. Once it thickens and starts to bubble, cook for another minute. Remove from heat and add in butter, stir till butter has melted. The curd will look glossy. Pour into the chilled tart shells and let it chill for 1 hour or till ready to serve.
  3. Make meringue. Fill into a piping bag, snip the tip off. Pipe on top of the curd and use a blow torch to add some magic. Serve immediately.
  • Heather Fraser