Food & Drink

Black bean burger

Come Dine WithMe

Prep: 30 mins Cook: 20 mins Serves: 4

Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. ey’re full of goodness.

Ingredients For the burger

75g wholemeal bread ,or sourdough 75g walnuts 400g sweet potato 400g can black beans, drained 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp onion granules 1 tbsp tomato purée 2 tbsp rapeseed oil, to fry

For the salad

½ cucumber, halved, deseeded and sliced on an angle 2 large carrots (about 300g) peeled into ribbons small bunch coriander, nely chopped 2 tbsp lime juice 1 tbsp rapeseed oil

To serve

4 sourdough burger buns 2 large tomatoes, thickly sliced 1 avocado, peeled, stoned and sliced 50g rocket coconut yogurt or burger sauce of choice

Method STEP 1

Put the wholemeal bread and walnuts in a food processor and pulse to make ne crumbs.

STEP 2

Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to rm up.

STEP 3

Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.

75g wholemeal bread ,or sourdough

½ cucumber, halved, deseeded and

Method STEP 1

Put the wholemeal bread and walnuts centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly

STEP 3

Meanwhile make the side salad by mixing the cucumber, carrot,

STEP 4

Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of

Salted caramel cupcakes

Prep: 20 mins Cook: 20 mins Serves: 12

Treat yourself to these easy cupcakes with a caramel- avoured sponge and salted caramel topping. Perfect for afternoon tea.

Ingredients

• 100g softened salted butter • 100g golden caster sugar • 2 eggs • 1 tsp vanilla extract • 100g self-raising our • 1 tbsp milk • 6 tsp caramel sauce

For the icing

• 75g soft salted butter • 150g icing sugar • 200g caramel sauce • a pinch of sea salt akes

Method STEP 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.

STEP 2

Beat the butter and sugar together with an electric whisk until pale and u y. Add the eggs, one at a time, and the vanilla extract. Brie y mix in the our until just combined, and stir in the milk until the batter just falls o the beaters.

STEP 3

Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it’s not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.

STEP 4

Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and u y. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.

STEP 5

Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.