Me Dine Come With

Serves: 12

Make this easy Easter-themed traybake with the kids. It features a chocolate sponge covered in fudge icing then decorated with Easter sweets and treats.

Ingredients

•150ml sun ower oil, plus extra for the tin

•165g golden caster sugar

•2 eggs

•150ml milk

•165g self-raising our

•3 tbsp cocoa powder

•1 tsp bicarbonate of soda

For the chocolate fudge icing

•100g milk or dark chocolate, chopped (either a chocolate bar or Easter egg, broken up)

•100g butter, softened

•100g icing sugar

•100g Easter treats (chocolate eggs, sweets, chocolate bar pieces)

Method

STEP 1

Heat the oven to 180C/160C fan/gas 4. Oil and line a

One-pan salmon with roast asparagus

Prep: 20 mins

Cook: 50 mins

Serves: 2

For an easy side dish to complement a spring roast, just cook this recipe without the salmon.

Ingredients

• 400g new potato, halved if large

• 2 tbsp olive oil

• 8 asparagus spears, trimmed and halved

• 2 handfuls cherry tomatoes

• 1 tbsp balsamic vinegar

• 2 salmon llets, about 140g/5oz each

• handful basil leaves

Method

STEP 1

Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast traybake tin, about 20 x 30cm, and 5cm deep. Put the oil, sugar, eggs and milk in a bowl and whisk until well combined. Sieve over the our, cocoa and bicarb, and stir brie y until combined. Pour the mixture into the tin, and bake for 20-25 mins until the cake is well risen and springs back when pressed.

Transfer to a wire rack and leave to cool completely.

STEP 2

Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in short blasts in the microwave until melted. Leave to cool for a few minutes.

Easter hot chocolate

Prep: 2 mins

Cook: 3 mins

Serves: 1

Use up leftover chocolate from Easter eggs to make an indulgent hot chocolate. Top with squirty cream and marshmallows for a truly decadent drink.

Ingredients

• 200ml milk

• ½ tbsp cocoa powder

• 100g hollow chocolate egg (milk or dark), broken into small pieces

• 2 tbsp whipped or squirty cream

• 25g mini chocolate eggs, sugar-coated chocolate buttons or beans, or more chocolate egg, broken into small pieces

• 1 tbsp mini marshmallows

Method

STEP 1

STEP 3 Beat the butter and icing sugar together until pale and u y, then drizzle in the chocolate and beat again until smooth and uniform in colour. Swirl the icing over the top of the cake, with a few peaks and swirls to decorate. Scatter with the Easter treats to serve.

Pour boiling water from the kettle into a heatproof mug to warm it up. Heat the milk and cocoa in a small pan, or in blasts in the microwave, until steaming. Discard the hot water in the mug, and tip in the chocolate egg pieces. Pour over the hot milk. Stir for 30 seconds or until the chocolate has melted. Top with the cream, sprinkle over the mini eggs or broken egg pieces and marshmallows to serve.

Amaretto sour

Prep: 10 mins

Serves: 4

Combine amaretto, lemon, egg white and cherries with ice for a classic amaretto sour. A great cocktail to impress guests at a dinner party.

Ingredients

• 200ml amaretto

• 3-4 lemons, juiced (you will need 120ml)

• 1 egg white

• small jar or can of cherries in syrup

• ice

Method

STEP 1

Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice).

STEP 2 the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

STEP 2 row in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a nal 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold.

STEP 3

Pour into glasses and garnish with cherries to serve.