Great value Archives

Couscous recipes

Moroccan fish couscous

30 minutes

Miso and corn chowder

1 hour

Meringue recipes

Strawberry pavlova

1 hour, plus 3 hours setting time

French recipes

Tarte Tatin

30 minutes

Pork recipes

American barbeque ribs

1 hour

Apple recipes

Baked apples with bay leaves, dates and honey

25 minutes

French coq au vin

45 minutes

Chops recipes

German kassler chops with red cabbage

20 minutes

Roast butternut salad

25 minutes

Gluten-free treat

Lemon polenta cake

1 hour

Chocolate, cardamom and orange cake

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1½ hours

Ingredients

250 g butter, plus extra for greasing
270 g caster sugar
1 orange, zested
4 free-range eggs
300 g cake flour
1 T ground cardamom
2 t baking powder
2/3 cup plain yoghurt
1/2 cup orange juice
240 g white chocolate

For the chocolate glaze:

2/3 cup cream, heated
150 g 70% dark chocolate, chopped and melted

Method

Preheat the oven to 160°C. Grease and line a 24 cm cake tin.

Cream the butter and sugar until light and creamy, then add the orange zest.

Beat in the eggs, one at a time, adding 1 tablespoon of flour after each egg. Sieve the remaining flour with the cardamom and baking powder and fold in.

Mix the yoghurt and orange juice and fold into the mixture. Melt the white chocolate, add to the yoghurt mixture, then pour into the tin and bake for 1½ hours.

Cool in the tin for 10 minutes before turning out onto a rack. Glaze when cool.

To make the glaze, gently heat the cream, then stir into the melted chocolate. Cool, then pour over the cake.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Porcini Cappuccino

Moroccan fish couscous

Miso and corn chowder

Strawberry pavlova

Tarte Tatin

American barbeque ribs

Baked apples with bay leaves, dates and honey

French coq au vin

German kassler chops with red cabbage

Roast butternut salad

Lemon polenta cake

Chocolate, cardamom and orange cake

Chocolate, cardamom and orange cake

Ingredients

Method