Puzzles

Here are this weeks 3 puzzles to test your number crunching skills ranging from easy to medium and hard. Click the download symbol below to download our puzzles and competitions to your phone or computer and complete at your own leisure. TOTAL UMBRELLA UNLAWFUL WHISPER APPOINT AWARE COURT DANGEROUS DELETE DESERT FIREPLACE FISHERMAN FOX GARBAGE GIFT INSPIRE INTEGRITY METHOD

EASY

RIDGE SINGER STEWARD STITCH STROLL TANK

MEDIUM

THRUST

275g unsalted butter, softened, plus extra for greasing 100g bar Irresistible Fairtrade 70% dark chocolate, broken into squares 250ml Irish stout 125g ready to eat dried prunes 225g Fairtrade brown sugar 200g self raising flour, sieved 25g Fairtrade cocoa powder, sieved 4 British eggs 3 tsp ground cinnamon, plus extra for dusting 1tsp ground nutmeg 1tsp vanilla essence 85g icing sugar 5 tbsp condensed milk FEED 12 READY IN 1 HOUR 30 MINUTES

METHOD 1.Preheat the oven to 180 C/fan 160 C / Gas 4 2. Grease a 21cm round, loose-bottomed cake tin, then line with greaseproof paper 3. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, making sure the base doesn’t touch the surface 4. When melted, set aside to cool 5. Blend the stout and prunes until smooth, the set aside 6. Place 225g of the butter and the brown sugar, four, cocoa, eggs, cinnamon, nutmeg and vanilla THIS GLUTTEN FREE DISH WITH BUTTER BEANS AND CREAMY PESTO DRESSING MAKES A GREAT PACKED LUNCH FEED 2 READY IN 40 MINUTES

INGREDIENTS

• 1 small butternut squash, peeled and cut into wedges • 1 small red onion, cut into thick wedges • 2tsbp olive oil • ½ x 190g jar Italian green pesto • ½ x 160g bag sliced curly kale • 3tbsp 0% fat Greek style natural yogurt • 400g can butter beans, drained and rinsed

Irish stout cake

THIS GROWN-UP, BITTERSWEET BAKE IS MADE WITH A RICH MIXTURE OF STOUT, CHOCOLATE AND SPICES

7. Beat until smooth, then stir in the chocolate and the prune and stout mixture 8. Spoon the mixture into the cake tin, level the surface and bake for 55-65 mins, or until a skewer comes out clean when inserted into the centre. 9. Turn out onto a wire rack and leave to cool completely 10. While the cake is cooling, beat the rest of the butter and the icing sugar until creamy, then beat in the condensed milk 11. Cover and chill the frosting until the cake has cooled 12. Spread the frosting over the top of the cake,

Warm butter bean and pesto Salad

and serve dusted with extra cinnamon. 18 • 25g pecan nuts, toasted

METHOD

1. Preheat the oven to 200C/fan 180 C /Gas 6. Toss the squash and onion in 1 ½ of oil, 1 tbsp of the pesto and seasoning. Roast for 30 mins until beginning to soften. Add the kale and roast for 10 mins more 2. Meanwhile, mix the remaining pesto with the yogurt to make a dressing 3. Heat the rest of the oil in a frying pan, and fry the butter beans until they begin to pop and blister. Transfer to a large bowl. Add the roasted veg and pecans to the pan and toss together. Transfer the salad to a serving dish and drizzle over the dressing. Serve immediately.