Serves: 6
Calories per serving: 113
Fat: 3.5g
Saturated fat: 0.5g
Suitable for freezing: yes

– 1 tbsp olive oil
– 1 large onion, peeled and roughly chopped
– 2 red peppers, deseeded and roughly chopped
– 2 garlic cloves, peeled and chopped
– 1 tsp each ground cumin and coriander
– half tsp ground cinnamon
– 1 tbsp harissa paste
– 2x400g cans whole tomatoes
– zest and juice of half a lemon

to serve:

– 400g can chickpeas, drained and rinsed
– handful of coriander leaves
– flat or pitta breads, toasted

1.Heat the oil in a large pan, add the onion, peppers and garlic and cook over a low heat for 10 minutes, until softened. Add the spices and harissa paste, cook for a minute, then add the tomatoes and two canfuls hot water, to rinse out the cans into the soup. Bring to the boil, cover and simmer for 15 minutes.

2. Use a stick blender to blitz half the soup a little. Reheat for a few minutes, if necessary. Add the lemon zest and juice.

3. Heat a little oil in a frying pan, add the dried chickpeas and fry for a few minutes, until golden and crunchy. Sprinkle on top of soup with coriander leaves. Serve with flat or pitta breads.

Tip from our kitchen: To make this soup even more substantial, or stretch further, add 150g cooked basmati rice.

Bundáskenyér, literally “bread in a coat” or “bread in a fur coat” is a beloved Hungarian dish. It is prepared by dipping slices of bread into beaten eggs and frying them until golden. In Hungary, the preference is usually for a savory version: people season it with salt, pepper, or garlic, and sometimes eat it with cheese or sour cream. It is considered a quick comfort food, often eaten for breakfast or dinner.

Interestingly, similar recipes exist in many other countries, but the flavor profile often changes. In the United States and the United Kingdom, the dish is known as French toast. There, the egg mixture is sweetened with sugar, cinnamon, or vanilla, and the fried bread is typically served with syrup, honey, or fresh fruit.

France has its own variation called pain perdu, meaning “lost bread”. Traditionally, it was a clever way to use stale bread and avoid waste. In Spain, the equivalent is torrijas, which are especially popular during Easter. Spanish torrijas are soaked in milk, sugar, and sometimes wine before frying, resulting in a rich, sweet treat.

So, while Hungarians enjoy bundáskenyér mainly as a salty dish, in many other cultures the same technique produces a dessert. The names differ – French toast, pain perdu, torrijas – but the principle remains universal: bread, egg, and frying, transformed into comfort food across borders.

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Cauliflower, cheese and ham soufflés

serves: 4-6
preparation time: 15 minutes
oven temperature: 180 °C
baking time: 45 minutes

Ingredients:

• ½ cauliflower
• 60ml butter
• 200g thinly sliced ham, cut into small cubes
• 60ml cake flour
• 500ml full-cream milk
• salt and freshly ground black pepper, to taste
• 6 egg yolks, beaten
• 250g (625ml) Cheddar cheese to sprinkle on top

Preparation:

1. Break the cauliflower into individual florets and cook them in salted water until soft. Drain.
2. Grease the bowls or ramekins with butter. Divide the cauliflower among the bowls and sprinkle the ham on top.
3. Melt the butter in a saucepan and stir in the cake flour until mixed. Remove it from the plate and stir in the milk. Beat the mixture with a wire whisk until smooth and return the saucepan to the plate. Continue beating until the sauce is smooth and starts to boil. Remove from the plate and season with salt and black pepper. Gradually whisk in the egg yolks. Stir in the grated cheese, mustard and nutmeg.
4. Whisk the egg whites until stiff and then fold this in with a large metal spoon. Divide the mixture among the bowls or ramekins, sprinkle extra cheese on top if preferred, and bake the soufflés for about 15 minutes until golden brown and fully risen. Serve immediately.

Filled egg sandwiches with Cheddar and Bacon

serves: 4
preparation time: 10 minutes
cooking time: 20 minutes

Ingredients:

• 8 strips of rindless bacon
• 60ml sun-dried tomato pesto
• 8 slices of bread
• 500 ml (200 gr) Cheddar cheese, grated
• 6 eggs
• 60ml milk
• salt and freshly ground black pepper, to taste
• 60ml butter
• fresh rocket (optional)
• oven-roasted tomatoes (optional)

Preparation: 

1. Place the bacon on a baking sheet and place it under a preheated grill until crisp and golden brown.
2. Spread the pesto on four of the bread slices. Divide the Cheddar cheese between the four slices and place two strips of bacon on each slice. Close the sandwiches and press them down lightly.
3. Beat the eggs and milks and season to taste with salt and freshly ground black pepper. Pour the mixture into a dish and carefully place each sandwich in the egg mixture. Allow each sandwich to stand in the egg mixture for a while to absorb as much of it as possible.
4. Heat the butter in a pan and grill the sandwiches until golden brown and done. Place either a handful of rocket or oven-roasted tomatoes on each sandwich and serve.

Omelette with caramelised apples and mature Cheddar cheese

serves: 2
preparation time: 20 minutes
cooking time: 25 minutes

Ingredients:

• 4 extra-large eggs, separated
• 15ml water
• 30ml butter
• 250ml (100 gr) mature Cheddar cheese, grated

for the apple filling:

• 50g butter
• 6 apples, cut into wedges
• 1ml cinnamon
• 60ml brandy
• 50ml (40gr) sugar

Preparation:

1. Prepare the apple filling: Heat the butter in a pan and fry the apple wedges until golden brown and soft. Sprinkle cinnamon on top and stir through. Add the brandy and sugar and stir until the sugar has dissolved and the apples have caramelized. Set the filling aside.
2. Prepare the omelets: Beat the egg yolks and water until mixed, Whisk the egg whites until they form firm peaks, then fold them into the egg yolks with a spoon.
3. Heat the butter in a frying pan and add half of the egg mixture. Fry it for a couple of minutes or until golden brown underneath.
4. Spoon half of the caramelized apples onto the omelet and sprinkle half of the cheese on top. Fold the omelet and slide it onto a plate. Repeat with the remaining egg mixture. Serve immediately.

Cheese straws with herbs

makes: 30 straws
preparation time: 15 minutes
oven temperature: 200 °C
baking time: 30 minutes

Ingredients:

• 2 rolls puff pastry (400gr each)
• 5ml fresh sage, chopped
• 5ml fresh rosemary or thyme, chopped
• 15ml fresh chives, chopped
• 250ml Cheddar cheese, finely grated
• 125ml pecorino cheese, finely grated

Preparation:

1. Preheat the oven. Roll out one sheet of puff pastry on a large baking sheet. Sprinkle the herbs and grated cheese on top. Place the second sheet of puff pastry lightly on top of the first one but do not press it down. Use a ruler and a sharp knife to cut strips about 10-15mm in width through both sheets of pastry. Make space for the strips to expand while baking by removing every alternate strip and placing it on a second baking sheet.
2. Pick up each strip and twist it ones or twice. Be careful not to stretch the dough, Place the straws in the fridge for about 20 minutes.
3. Bake the straws for about 15 minutes or until golden brown and crisp. Let the straws cool before removing them from the baking sheet.

TIP: If you have baked the straws beforehand and want to crisp them up, simply place them in a hot oven (200 °C) for 5 minutes before serving.

Risotto balls with Cheddar cheese

makes: about 20 balls
preparation time: 40 minutes plus cooling time
cooking time: 40 minutes

Ingredients:

• 30ml butter
• 2 garlic cloves, crushed
• 315ml (250gr) arborio rice
• 200ml dry white wine
• 750ml chicken stock
• 100ml cream
• 125ml (50gr) Cheddar cheese, grated
• 125ml (50gr) Parmesan cheese, grated
• 50g sun-dried tomatoes in vinaigrette, cut into strips
• a handful of fresh basil leaves, roughly shredded
• salt and freshly ground black pepper, to taste
• 20 cubes Cheddar cheese, each about 1cm in size
• cake flour
• 2 eggs, beaten
• dry breadcrumbs
• oil for deep frying

Preparation:

1. Melt the butter in a large saucepan. Add the garlic and stir-fry it over moderate heat for about a minute.
2. Stir in the rice until it is thoroughly covered with butter. Add the wine and stir continually until all the wine has been absorbed.
3. Keep the stock hot in a separate saucepan on the oven. Add it one ladleful a time to the risotto, stirring until all the liquid has been absorbed before adding the next ladleful. This will take about 20-25 minutes. By this time the rice will be cooked but still slightly firm.
4. Stir in the cream, Parmesan cheese, Cheddar cheese, sun-dried tomatoes and basil leaves. Season to taste and allow to cool.
5. Use your hands to shape the risotto unto bite-sized balls. Press a cube of Cheddar into each one and then dip the balls in the cake flour, followed by the beaten eggs and then the breadcrumbs.
6. Heat the oil in a saucepan and deep-fry the balls until golden brown. Drain the, on a piece of kitchen towel and serve warm.

Penne al forno

serves: 4-6
preparation time: 15 minutes
oven temperature: 180 °C
baking time: 35-40 minutes

Ingredients:

• 30 ml butter
• 500gr penne
• salt to taste
• 2 eggs, beaten
• 10ml mustard powder
• nutmeg to taste
• 500ml full-cream milk
• 400gr (4x250ml) mature Cheddar cheese, grated
• 1 bunch of spring onions, chopped
• paprika to taste

Preparation: 

1. Preheat the oven and grease an ovenproof dish with butter. Cook the penne in a large saucepan of salted water until al dente. Drain the pasta and return it to the saucepan. Stir in the butter and beaten eggs.
2. Mix the mustard powder with about 30ml boiling water and stir in into the pasta in the saucepan. Season to taste with nutmeg.
3. Stir in the milk, 300gr (3x250ml) grated cheese and spring onions until everything is thoroughly mixed and spoon it into the greased oven dish. Sprinkle the rest of the cheese and paprika on top. Bake for 30-45 minutes or until golden brown and set.

The Victoria sponge cake is a classic British dessert, known for its simple yet delightful taste. It is named after Queen Victoria, who reigned from 1837 to 1901. During her time, the cake became quite popular as it was said to be one of her favourite treats. The cake consists of two light sponge cakes sandwiched together with a layer of jam and sometimes whipped cream. In the past, the sponge cake was made using eggs, sugar, flour, and butter, which were mixed and baked to perfection. Over the years, some bakers have added a dash of vanilla or a sprinkle of icing sugar on top for extra flavour and decoration. The history of the Victoria sponge reflects the traditions of British afternoon tea, where it was often enjoyed with a cup of tea. Today, it remains a classic choice for tea parties and celebratory occasions across the country, representing the sweet simplicity of British baking heritage.

Victoria sponge recipe

Serves: 6-8
Preparation time: 10 mins
Cooking time: 20 -25 mins
Calories per serving: 373
Fat per serving: 24g 

Ingredients:
for the cake

125g self-raising flour
125g butter, softened
125g caster sugar
2 medium eggs
2tbsp milk

for the filling 

4-6 tbsp raspberry jam
142ml carton double cream
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

1. Set the oven to moderate, 180°C.
2. To make the cake:Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
3. Bake the cakes in the centre of the oven for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
4. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes, then turn them out on to a wire rack and leave them to cool completely.
5. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.

The unfilled cakes can be packed in freezer bags and freeze for up to 3 months. Allow the cakes to defrost before filling.

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A füzetben megtalálod, hogyan készül a:

– Traditional Christmas Pudding (hagyományos brit karácsonyi édesség)

– Mince Pie (aszalt gyümölcsös hagyományos angol karácsonyi pite)

– Chocolate Red Berry Marshmallow Cupcakes (csokis-erdei gyümölcsös  pillecukros muffin)

– Peppermint Bark (házi készítésű mentolos-fehércsoki) szeletek

– Almond Biscotti (mandulás olasz keksz – csodafinom)

– Gingerbread Man Cookies (mézeskalács emberke süti)

Peri-Peri Chicken

makes: about 500 ml sauce
serves: 6
preparation: 30 mins
marinating: 2 hours or overnight
cooking: 1 ½ hours

The homemade periperi sauce is worth the effort and can be made a few days in advance.

Ingredients for the sauce:

– 2 red peppers
– 1 yellow pepper
– 1 red onion
– 4-6 garlic cloves
– 4-6 red chillies
– juice and finely grated zest of 1 lemon
– 15ml smoked paprika
– 5ml cayenne pepper
– 5ml dried oregano
– 2,5ml rosemary
– 125ml olive or sunflower oil, plus extra for rubbing
– 30ml white wine vinegar
– 2,5-5ml salt

for the chicken:

– 1 whole chicken
– salt and freshly ground pepper
– to serve: fresh parsley, chopped lemon wedges

Preparation:

1. Preheat the oven to 200°C. Grease a roasting pan with oil. Put a wire rack on a baking sheet and grease with non-stick spray. Sterilise a glass jar or bottle.
2. Rub the skins of the pepper, onion and garlic cloves with oil and arrange in the roasting pan. Roast for 15-20 min or until the garlic and onions are soft, and the skins of the peppers are charred.
3. Transfer the peppers to a plastic bag, seal and allow to cool – the peppers will sweat, making them easier to skin.
4. Once cooled, remove the peppers from the bag and pull the skins off. Remove the skin of the onion. Squeeze the garlic flesh from the skins.
5. Transfer the peppers, garlic, onion, chillies, lemon juice and zest, paprika, cayenne pepper, oregano and rosemary to the bowl of a food processor. Add the oil and vinegar and pulse until smooth. Season with salt.
6. Transfer the sauce to the jar or bottle, seal and store in the fridge.
7. Chicken: Cut out the spine of the chicken. Use the heel of your hand to flatten the chicken (the breastbone will break). Cut slits in the chicken and season.
8. Transfer the chicken to a large, non-metal marinating dish and pour 250ml (1c) peri-peri sauce over. Make sure the chicken is well covered. Cover the dish and marinate the chicken for 2 hours or overnight.
9. Put the chicken, skin side up, on the wire rack over the baking sheet and roast for 15 minutes. Reduce the temperature to 180°C and roast for another 35-40 minutes or until the chicken is cooked.
10. To serve: Cut the chicken into portions, sprinkle with parsley and serve with the lemon wedges, peri-peri sauce and a side dish of your choice.

 

Serves: 15
Calories: 410
Fat: 31g

You will need:

• 300g golden caster sugar 3 medium eggs
• 300ml sunflower oil
• 1 teaspoon vanilla extract
• 300g self-raising flour, sieved
• 2 teaspoons ground cinnamon
• 60g desiccated coconut
• 150g carrot, peeled and grated
• 225g can pineapple in juice, drained and crushed in a blender

FILLING AND DECORATION:

• 500g tub mascarpone cheese
• 1 tablespoon vanilla extract
• 60g caster sugar
• 8 tablespoons lemon curd
• good handful of mini sugared eggs
• 2x20cm round cake tins, lined with baking parchment

1) Set the oven to Gas Mark 5 or 190 C. Put the sugar, eggs, sunflower oil and vanilla into a bowl and whisk with an electric mixer for a few minutes, until pale and well combined.
2) Sieve in the flour and cinnamon.  Add the coconut, carrot and pineapple. Gently fold everything together. Divide mixture between the tins. Bake for 30 minutes, until well-risen, golden and shrinking away from the sides of the tin. Turn out on to a wire rack to cool.
3) To make the filling: Put the mascarpone, vanilla and sugar in a bowl and mix together until smooth.
4) Slice each cake in half, horizontally. Put the base of 1 cake on to a cake stand or serving plate, spread with 4 tablespoons lemon curd. Top with another cake and spread with half the flavoured mascarpone. Repeat with the other 2 layers of cake and arrange the sugared eggs on top.

Tip from the kitchen: The sugared Easter eggs tend to soften and the colours run, so pop them on the cake just before serving.

caster sugar – extrafinom (por)cukor
extract – kivonat
self-raising flour – élesztős liszt
to sieve – szitálni, szűrni
ground – őrölt
to desiccate – szárítani, aszalni
to grate – reszelni
to drain – (meg)szárítani, lecsepegtetni
blender – turmixgép
lemon curd – citromkrém
sugared – cukrozott
to line – kibélelni
baking parchment – sütőpapír
to whisk – felverni (habot)
pale – halvány (szinű)
to combine – összekeverni/keveredni
to divide – (szét/ketté)osztani
well-risen – jól megkelt
to shrink away – visszahúzódni
smooth – sima, lágy
flavoured – ízesített
to tend to  – hajlamos valamire
to soften – (meg)puhulni

There is probably only one food more Hungarian than ‘rakott krumpli’ (potato casserole), goulash soup.

Although there is no evidence that potato casserole has such an ancient origin as curd dumplings, as the oldest recipe mentioning it is from 1865, it is certainly not imported by other nations. At the same time, the first recipe, to put it mildly, approached this food from a rather different direction than we do now, because it somehow sounded like this:

“Boil the potatoes, peel it and cut into slices. Cook veal pieces until soft and chop them coarsely. Chop a little green parsley as well, a small head of red onion, and five washed and dehulled anchovies. Melt a piece of butter, add all the above-mentioned ingredients, add a little salt and steam the mix well. Put a few spoons of sour cream and a few pieces of butter on a plate, a row of potatoes and salt it. Then pour sour cream and butter on it again, then the veal, and sour cream again. Then layer potatoes again until you put everything on the plate. Top with butter and sour cream, and decorate it with chopped anchovies and fry it until it turns golden.”

This original recipe featuring veal and anchovies is far from today’s sausage-egg version, but this may prove that it wasn’t inspired by the French tartiflette. In terms of its origin, gastro-historians think it first appeared around the areas of Debrecen and Szeged.

Potato Casserole

-ingredients-

– 600 g potatoes

– 5 eggs

– 200 g of sausage

– half dl fat (or oil)

– salt

– 330 g sour cream

Cook the potatoes and eggs in their shells, then peel and cut into circles. Also cut the sausages and fry them a little in their own fat. The fat of the sausages can be used later for layering. Then start layering the ingredients in a baking dish. First a little fat, then potatoes, eggs, sausages, fat again, and sour cream. You can salt the layers a bit, and even sprinkle pepper on them to taste. When the ingredients run out, cover the top of the last layer with sour cream and bake the potato casserole for approximately an hour in an oven preheated to 200 degrees, or until the top layer turns golden brown.

source: Hungary Today

A cikk elolvasása után döntsd el, hogy a következő 8 állítás igaz, vagy hamis a szöveg alapján. Minden helyes válaszod 1 pontot ér.

Serves: 3-4
Calories: 610
Fat: 26g
Saturated fat: 16g
Suitable for freezing: no

–         400-500g rhubarb cut into pieces

–         125g caster sugar

–         175g plain flour

–         125g butter

–         100g demerara sugar

–         Custard, to serve

1. Set the oven to 180ºC or Gas Mark 4.

2. Put the rhubarb into a dish and sprinkle over 3tbsp water and the sugar. Stir together until well mixed.

3. Tip the flour into a bowl and add the butter and demerara sugar, then rub the butter into the flour until the mixture starts to bind together and work it some more until it begins to clump together. Then sprinkle it on top of the rhubarb.

4. Bake for 30-40 minutes, or until the topping is a light golden colour and the filling is bubbling. Serve with custard.  

makes: 6
preparation: 15 mins
cooking: 30 mins, plus 15 mins cooling time

Make yourself a cuppa and tuck into one of these wickedly delicious, coffee-flavoured cakes, topped with whipped cream.

Ingredients:

• 2 tbsp coffee granules
• 125g butter softened
• 150g soft light brown sugar
• 1 medium egg
• 175g self-raising flour
• 4 tbsp cocoa powder
• ½ tsp bicarbonate of soda

to serve:

• 200ml double cream
• 1-2 tbsp icing sugar
• 6 dariole tins, buttered and floured, and base-lined with Bakewell paper

Preparation:

1. Set the oven to gas mark 4 or 180°C. Put the coffee granules in a small bowl and add 6 tbsp boiling water. Set aside. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg, then sift in the flour, cocoa, and bicarbonate of soda. Add the coffee and mix until smooth.
2. Divide the mixture between the tins, put them on a baking tray and bake for 25-30 mins until risen and just firm. Cool in the tins for 15 mins, then turn them out on to a wire rack to cool completely.
3. To serve: Whip the cream with the icing sugar until softly holding its shape. Spoon cream on to each cake and dust with cocoa.

Serves: 3-4
Calories per serving: 544
Fat per serving: 34 g

Ingredients for the sauce:

• 148ml double cream

• 100g bar dark chocolate

• few drops of vanilla extract

Ingredients for the fritters:

•  oil, for frying

• 100g self-raising flour (or flour and baking powder)

• pinch of salt

• 150ml chilled sparkling water

• 1 medium egg

• 2 bananas, peeled and sliced

• 2 tablespoons of icing sugar

• 1 tablespoon of cinnamon

• banana leaves to serve (optional, available from oriental food shops)

Preparation:

1.     To make the sauce:Bring the cream to the boil in a saucepan. Remove the pan from the heat and then add the chocolate, broken into pieces. Stir until chocolate melts and then add vanilla extract to taste. Leave the sauce to cool and thicken until it’s the desired consistency, stirring occasionally so that it cools evenly. If sauce thickens too much, it may be gently re-warmed.

2.     To make the fritters:Heat the oil in a deep-fat fryer or chip pan until it’s about 180-190°C. Sift the flour and salt into a bowl. Lightly whisk together the water and egg, and then whisk this into the flour to give a coating-consistency batter. Don’t worry if it’s still slightly lumpy.

3.     Dip the banana slices in the batter, then carefully lower them into the hot oil. Add enough banana slices to fill the pan. It may be necessary to cook the slices in 2-3 batches. Cook the slices for 1-2 minutes until the batter on the base of the slices is golden, then turn them and cook for a further 1-2 minutes until they’re an even golden colour. Remove the fritters from the pan and drain them on absorbent kitchen paper. Keep the fritters warm until they are all cooked.

4.     Sift together the icing sugar and the cinnamon, and then toss the hot fritters in this mixture. Shake off the excess and serve them on strips of banana leaf, if liked, or on a plate with the chocolate sauce. Not suitable for freezing!

double cream – zsíros tejszín
drop – csepp
vanilla extract – vaníliakivonat
baking powder – sütőpor
pinch of salt – egy csipet só
chilled sparkling water – hideg szénsavas ásványvíz
icing sugar – porcukor
cinnamon – fahéj
to remove – eltávolítani, levenni
broken into pieces – darabokra tört
to melt – olvadni, olvasztani
to thicken – sűríteni, sűrűsödni
desired – kívánt
consistency – állag
evenly – egyenletesen
to re-warm – újramelegíteni
deep-fat fryer – fritőz
chip pan – mély serpenyő
to sift – szitálni
to whisk together – összekeverni (habverővel)
coating-consistency batter – palacsintatészta
lumpy – csomós
to lower – csökkenteni
in batches – adagokban
even  – egyenletes
to drain – lecsöpögtetni
absorbent – felszívóképes
kitchen paper – konyhai papírtörlő
to toss – dob, megforgat
to shake off – leráz
excess – túl sok, felesleg
suitable for – alkalmas valamire

Serves:6-8
Preparation time: 10 minutes
Cooking time:1 hour
Calories per serving:490
Fat per serving:28g
Ingredients:

for the carrot cake

– 175g wholemeal self-raising flour

– 1 level tsp baking powder

– 2 level tsp ground mixed spice

– pinch of salt

– 150ml sunflower oil

– 175g soft light brown sugar

– 3 medium eggs

– 100g raisins

– 250g carrots, peeled and grated

for the topping

– 200g cream cheese

– few drops vanilla extract

– 3-4 level tablespoon icing sugar

– orange and green food colouring

– 1kg loaf tin, buttered and lined with a strip of baking parchment

– 2 disposable piping bags

1. Set the oven to moderate, 180°C.

2. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into the loaf tin.

3. Bake in centre of oven for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.

4. Remove cake from the oven. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.

5. To make the topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.

6. Colour a small amount of icing orange and a small amount green, and use to fill a piping bag each. Spread the remaining uncoloured icing over the top of the cake.

7. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a ‘V’ shape and pipe leaves.

Wrap undecorated cake in a freezer bag; freeze for up to 3 months. Defrost before icing.