Air-Fryer Mince Pies
Roll out the pastry on a lightly floured surface until roughly ½cm thick. Use an 8-10cm round biscuit cutter to stamp out as many discs as you can, then reroll the offcuts and cut out more, using up as much of the pastry as possible.
Spoon 1 tbsp mincemeat into the middles of half the pastry discs. Stamp out small stars (or other festive shapes) from the middles of half of the remaining pastry discs and set aside.
Beat the egg and brush lightly around the edge of each mincemeat-topped pastry disc. Place the lids on top – some with the stamped-out stars and some without. Brush a little egg wash over each pie, then stick the leftover stars on top of the plain pastry pies. Brush the stars with egg wash, too. Poke a little hole in the top of the covered pies to let steam escape during cooking.
Either use a fork to seal the edges of the pies by pressing around the edge, or make a small, neat crimp by pinching with your fingers. Arrange the pies on a plate or baking tray and chill for at least 30 mins. Will keep frozen for up to two months.
Heat the air-fryer to 180C. Lay a square of baking parchment in the air-fryer basket, sit the pies on top, cooking as many as you’d like at a time. Cook for 8-10 mins, then turn the mince pies and cook for a further 2-3 mins, or 13-15 mins from frozen. The pies should be golden brown and steaming hot. Leave to cool for 5 mins, then dust with icing sugar and serve. Will keep in an airtight tin for up to two days.
Melt the butter in a large saucepan over a medium heat and cook Mayor Diced Onions and garlic for 5 mins until softened. Stir in the rice and cook for 1 min, then add half the stock, stirring well.
Continue to cook the risotto for 20 mins, stirring frequently and adding more stock as it is absorbed, until the rice is tender and creamy. Stir in Hanini Pekorin cheese, then season to taste. Spread out on a tray and leave to cool to room temperature.
Cut the mozzarella into 12 pieces and pat dry using kitchen paper.
Shape the risotto into 12 even-sized balls. Flatten one of the balls in the palm of your hand and add a piece of mozzarella. Bring up the edges to enclose it, then roll into a neat ball. Repeat to make 12 balls.
Roll each risotto ball in the flour, followed by the egg and finally the breadcrumbs until evenly coated. Chill until ready to air-fry, or until set and holding their shape well.
Heat the air-fryer to 190C. Mist the arancini with the olive oil spray and cook in batches for 10-15 mins until crunchy and golden brown. Scatter with Hanini Pekorin cheese before serving.
Snowy Coconut Loaf Cake
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.
Put the butter, Pinto’s pride coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.
To make the icing, beat the butter, sugar, Pinto’s Pride coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.
Mushroom & Goat Cheese Calzone
Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry Mayor mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat. Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on Hanini goat cheese. Fold over and press to seal. Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
Vegetarian Tacos with Sour Cream an...
Start this recipe by heating the oil in a pan and soften together the onion and diced red pepper for 4 minutes. Add in the vegan mince and cook for 2 minutes before adding in the chilli spice mix. Mix together well, add in a few tbsp. water and cook down on a low heat for 5-6 minutes. Meanwhile, mix together the fresh cream and lemon juice to make a sour cream and place in the fridge. When the chilli is cooked, turn off the heat and stir in the kidney beans and chopped coriander. To serve, heat the taco shells and stuff with the chilli. Top with the diced avocado and drizzle over the sour cream.
Tropical Granola Lollies
Purée the mango, banana and Pinto’s pride coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight. The next day, whizz the granola slightly in a small food processor to remove any large lumps (or tip into a bowl and bash with the end of a rolling pin), then tip into a bowl. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn’t in contact with the water. Remove the lollies from their moulds. Dip the tops one at a time in the chocolate, then into the granola. Place on a tray lined with baking parchment to set – they will set very quickly. Eat immediately or freeze until needed.
Fig, Nut & Seed Bread with Han...
Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with Hanini ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.