Gluten-free carrot cakeWith zesty cream-cheese icingWith zesty cream-cheese icingServes 12Cooks In1 hour plus coolingDifficultySuper easyNutrition per servingCalories 389 19 Fat 24.5g 35 Saturates 6.5g 33 Sugars 25.1g 28 Protein 4.2g 8 Carbs 40g 15 Of an adult& 39;s reference intakeIngredientsunsalted butter , for greasing225 g gluten-free self-raising flour , plus extra for dusting2 large free-range eggs125 g soft brown sugar125 ml sunflower oil1½ teaspoons ground ginger1 teaspoon ground cinnamon1 eating apple200 g carrots1 orange , zest and juice1 handful of sultanas50 g walnuts , (optional)For the icing75 g unsalted butter , softened100 g icing sugar1 orange , zest only75 g cream cheese50 g walnutsMethodPreheat the oven to 190ºC/375ºF/gas 5.

Pasta with aubergine & tomato sauceTopped with fresh basil & ricottaTopped with fresh basil & ricottaServes 4 to 6Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 510 26 Fat 15.6g 22 Saturates 2.9g 15 Sugars 9.4g 10 Salt 0.70g 12 Protein 18.8g 38 Carbs 78.9g 30 Fibre 3.

Jamon-wrapped cod with borlotti bean stewServes 6Cooks In2 hours 10 minutesDifficultyShowing offNutrition per servingCalories 445 22 Fat 17.5g 25 Saturates 3.1g 16 Sugars 5.1g 6 Salt 2.7g 45 Protein 43.7g 87 Carbs 29.7g 11 Fibre 7.1g -Of an adult& 39;s reference intakeIngredients400 g dried borlotti beans , or 1 x 400g tin of borlotti beans2 red peppers3 cloves of garlic250 g kale½ a bunch of fresh flat-leaf parsley200 g coarse breadcrumbs1 tablespoon smoked paprikaolive oil15 thin slices jamón ibérico or prosciutto900 g rectangular-shaped fillet of cod , skin off and pin-boned boned, from sustainable sources4 fresh bay leavesRecipe FromJamie MagazineBy Andy HarrisMethodIf using dried, soaked borlotti beans, drain them in a colander and place in a large saucepan.

The ultimate steak & roastiesHomemade flavoured vinegarHomemade flavoured vinegarServes 6Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 730 37 Fat 41.4g 59 Saturates 17.2g 86 Sugars 2.2g 2 Salt 1.3g 22 Protein 38.2g 76 Carbs 54.1g 21 Fibre 4.2g -Of an adult& 39;s reference intakeIngredients1 kg French-trimmed côte de boeuf , with a good layer of intramuscular fat1.

Chocolate & caramel tart with hazelnutsServes 12Cooks In2 hours 10 minutesDifficultyShowing offNutrition per servingCalories 569 28 Fat 28.4g 41 Saturates 14.3g 72 Sugars 68.8g 76 Salt 0.3g 5 Protein 3.8g 8 Carbs 79.4g 31 Fibre 1.3g -Of an adult& 39;s reference intakeIngredientsPASTRY150 g plain flour40 g cocoa25 g icing sugar120 g unsalted butter1 large free-range egg yolkFILLING300 g caster sugar60 ml runny honey300 ml double cream45 g unsalted butterNUT BRITTLE50 g blanched hazelnuts100 g caster sugarSPUN SUGAR100 g caster sugar½ tablespoon glucose syrupRecipe FromJamie MagazineBy Cara HobdayMethodTo make the pastry, sift the flour, cocoa and icing sugar into a bowl.

Michela’s baby BologneseWonderful weaning recipes your little one will loveWonderful weaning recipes your little one will loveMakes 750gCooks In1 hour 50 minutesDifficultySuper easyIngredients1 stick of celery1 carrot1 raw beetroot1 red onionolive oil1 clove of garlic500 g quality minced beef1 x 400 g tin chopped tomatoesMethodPreheat the oven to 180ºC/350ºF/gas 5.