Food & Drink

Food & Drink Me Come Dine With

Make, and mature, this Christmas cake

Preparation and cooking time

Prep: 25 mins Cook: 2 hrs and 10 mins Plus cooling Cuts into 12-15 slices

With three weeks to go, bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the avour and keep it moist

• Ingredients • 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or gs) • zest and juice 1 orange • zest and juice 1 lemon • 150ml brandy, Sherry, whisky or rum, plus extra for feeding • 250g pack butter, softened • 200g light soft brown sugar • 175g plain our • 100g ground almond • ½ tsp baking powder • 2 tsp mixed spice • 1 tsp ground cinnamon • ¼ tsp ground cloves • 100g aked almonds • 4 large eggs • 1 tsp vanilla extract

Method STEP 1

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.

STEP 2

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.

STEP 3

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.

STEP 4

Add 175g plain our, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g aked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of our.

STEP 5

Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.

STEP 6

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.

STEP 7

To store, peel o the baking parchment, then wrap well in cling lm. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

STEP 8

Don’t feed the cake for the nal week to give the surface a chance to dry before icing.

Smoked salmonwith beetroot & vodka crème fraîche

Prep:15 mins Serves 6 A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full e ect.

Ingredients

• 200ml tub crème fraîche • 3 tsp vodka • 2 tsp hot horseradish sauce • 6 slices smoked salmon • 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded • salmon caviar (optional) • few small, torn dill sprigs

Method STEP 1

Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.

STEP 2

Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Espresso martini

Learn how to make this classic co ee cocktail. Our easy recipe uses freshly brewed espresso, a dash of co ee liqueur and a simple sugar syrup.

Ingredients For the sugar syrup

• 100g golden caster sugar

For the cocktail ice

• 100ml vodka • 50ml freshly brewed espresso co ee • 50ml co ee liqueur (we used Kahlua) • 4 co ee beans (optional)

Method STEP 1

Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.

STEP 2

Turn o the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.

STEP 3

Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and co ee liqueur. Shake until the outside of the cocktail shaker feels icy cold.

STEP 4

Strain into the chilled glasses. Garnish each one with co ee beans if you like.

Next level espresso martini

Indulge with an espresso martini. is is our ultimate version of the classic cocktail, which involves making co ee- avoured vodka rst.

Ingredients

• 15ml Pedro Ximénez sherry • 1 tsp sugar syrup, or to taste • 30ml hot espresso • 5-6 ice cubes

For the co ee vodka

• 10g co ee beans, plus 3 extra beans to garnish • 40ml vodka

Method STEP 1

First, make the co ee vodka. Put the co ee beans in a small glass or jug, then top up with the vodka. Cover and leave to steep at room temperature overnight. e next day, strain into a jug, discarding the co ee beans.

STEP 2

Pour the co ee vodka into a large cocktail shaker, ideally a Boston-style one. Add the sherry, syrup and espresso.

STEP 3

Add the ice, then immediately put the shaker together and shake very hard and fast until the outside of the shaker feels very cold. Open to check the drink – it should be really foamy. If not, continue shaking and check again (see tip, below).