Makes 6Ingredients125g (41/2oz) of sautéed or roasted chicken or turkey, cubed (or puréed) 100g (4oz) shredded reduced-fat Cheddar cheese100g (4oz) butternut squash purée100g (4oz) carrot purée100g (4oz) reduced-fat cream cheese purée 1/4 tsp garlic powder 1/4 tsp salt6 large who...

This recipe is called 'Inca’s Delight'because it uses the grain quinoa, which the Incas once grew high up in the Andes. Freshen it up by adding toasted sesame seeds, half a tin of chickpeas or chopped herbs, like fresh mint, before serving.Serves 2 adults and 2 children or 8 chil...

one. Are you going to stand in the long queue or the short one? Point out these differences.3 Hot and cold Time to mix a few drinks: do you want hot chocolate or cold apple juice? Talk about winter and summer. At bathtime, check that there’s first cold

Winx are the last show at Pitti Bimbo. For those in the cold on who the Winx are? They are a cartoon sensation about a group of teen fairies aimed at pre-teen girls. Cashing in on the popularity of the show is the debut collection. The show isn

/2 tsp baking powder1/2 tsp bicarbonate of soda1/2 tsp salt100g (31/2oz) cold butter, cut into small cubes150g (51/2oz) grated Cheddar2 tsp chopped fresh thyme leavesHandful chopped fresh basil50g (13/4oz) pumpkin seeds150ml (1/4 pint) milk3 eggs130g (41

Ingredients500g (1lb 2oz) Jersey Royal potatoesSalt and pepper1 tbsp honey1 tbsp wholegrain mustard 2 tbsp sherry vinegar 125ml (4fl oz) ground nut oil1 shallot, finely diced30 tarragon leavesMethodClean the potatoes, put into a saucepan of cold

. Peel and finely chop the zest of the lemon, ensuring you remove the white pith. Finely slice the smoked salmon and mix with the shallots, lemon zest and chives and season the mix with cayenne pepper and salt. Gently mix with the cold salmon mousse.Poach 12

tin and bake on the middle shelf of the oven for about 20 minutes. Allow to cool in the tin before transferring to a wire rack until cold.To make the frosting, put the caster sugar, egg whites, vanilla extract and salt in a heatproof bowl set over a

not sure whether they taste best hot or cold – both are lovely.Serves 4Ingredients2 red and 2 yellow peppers225g (8oz) brown or white basmati rice1/2 cinnamon stick4 cardamom pods5 tbsp olive oil1 medium onion, peeled and finely chopped1 carrot, peeled

150g (51/2oz) plain white flour 1/4 tsp sea salt75ml (21/2fl oz) olive oil2–3 tbsp cold waterMethodIf using uncooked chicken thighs, add a splash of olive oil to a saucepan. Add the chicken and sauté until it starts to colour. Cover with the stock