Suzanne says: “This decadent brioche bake is so delicious, and the perfect weekend brunch for friends and family! Dust with icing sugar and add a dollop of Greek yoghurt, if you like. Yum!”

Prep: 5–10 minutes
Serves: 4–6

Ingredient

• 8 butter brioche rolls (approx. 280g)
• 1 cup (130g) frozen or fresh raspberries
• 120g white chocolate, cut into rough chunks
• ½ cup (50g) pecans, roughly chopped
• 4 eggs
• ½ cup (120ml) double cream
• 1 cup (240ml) whole milk
• ¼ cup (60ml) maple syrup
• 1 tsp vanilla extract

Method

If making ahead to freeze:

Tear the brioche rolls into pieces and put them into a large, labelled freezer bag along with the raspberries, the chunks of white chocolate and the chopped pecans.

Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing jug. Whisk together with a fork, then pour into the freezer bag. Give everything a good mix and freeze flat.

Oven: 

Remove from the freezer and leave to fully defrost. Preheat the oven to 180°C. Pour everything into a lightly greased, medium-sized ovenproof dish and place in the oven for 30–40 minutes, until golden.

Air fryer:

Remove from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil. Return to the air fryer for another 10–12 minutes, until golden.

If cooking now:

Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing bowl and whisk with a fork.

Tear the brioche rolls into pieces and add to the mixing bowl along with the raspberries, the chunks of white chocolate and the chopped pecans.

Mix and leave to sit for 20 minutes.

Oven:

Preheat the oven to 180°C. Pour the mix into a lightly greased ovenproof dish and place in the oven for 30–40 minutes, until golden.

Air fryer:

Preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil.

Return to the air fryer for another 10–12 minutes, until golden.

Suzanne says: “If you have ever been to Greece you have likely tried spanakopita, and these swirls are my take on it. Grab your tin of cooked spinach purée from the world food aisle in your local supermarket (or use frozen chopped spinach) and give these cheesy, crunchy swirls a go!”

Prep: 10 minutes
Makes: 8

Ingredients

• 800g tinned spinach purée, or 30 cubes of frozen chopped spinach (roughly 800g), defrosted
• a large handful of fresh parsley, finely chopped
• a large handful of fresh dill, finely chopped
• 200g feta cheese, crumbled
• 1 egg, beaten
• 1 tsp salt
• a good grind of black pepper
• 1 pack of filo pastry (you will need 8 sheets)
• 3 tbsp olive oil

Method

If making ahead to freeze:

Put the spinach in a clean tea towel and squeeze out as much liquid as you can.

Place the drained spinach in a mixing bowl with the parsley, dill, feta and egg. Add the salt and pepper and mix well.

Lay one sheet of filo pastry on your work surface and brush it all over with olive oil. Keep the other sheets of filo under a damp tea towel to stop them drying out.

Add ⅛ of the filling in a line along the bottom of the filo sheet, just in from the edge, then loosely roll up the pastry into a long sausage shape.

Coil it round carefully to create a spiral, making sure not to roll it too tight, otherwise the pastry may break. Brush the swirl well with olive oil. Repeat to make the other seven swirls.

Open your large labelled freezer bag. Keeping the bag flat, put in the swirls, leaving space so they don’t stick together. If stacking them on top of each other, add a layer of baking parchment to stop them sticking and place flat in the freezer until fully frozen.

Oven:

Preheat the oven to 180°C. Place the frozen swirls on a lined baking tray and cook for 22–25 minutes, until golden.

Air fryer:

Preheat the air fryer to 180°C. Put the frozen swirls on some baking parchment and cook for 12–14 minutes, flipping over halfway through, until golden.

If cooking now:

Follow the method in the ‘making ahead to freeze’ section up until the end of step 4.

Oven: Preheat the oven to 180°C. Place the swirls on a lined baking tray and cook for 20–22 minutes, until golden.

Air fryer:

Preheat the air fryer to 180°C. Place the swirls on baking parchment and cook for 12 minutes, flipping over halfway through, until golden.

Tip:

Serve with a lovely side salad and some tzatziki.

Suzanne says: “This is one of my favourite curries! The mild coconut peanut sauce is so delicious, and it’s the perfect balance of sweet and savoury. If you’re a peanut lover, this one’s for you!”

Prep: 5 minutes
Serves: 4

Ingredients

• 650g skinless and boneless chicken thighs
• 2 cups (350g) frozen mixed sliced peppers
• 3 tsp frozen chopped garlic
• 3 tsp frozen chopped ginger
• 1 onion, finely sliced
• 3 tbsp crunchy peanut butter
• 1 tbsp mild curry powder
• 1 tbsp runny honey
• 2 tbsp soy sauce
• juice of 1 lime
• 1 tbsp frozen chopped coriander
• 1 chicken stock cube, crumbled
• 1 x 400ml tin of coconut milk

Method

If making ahead:

Put all the ingredients into a large labelled freezer bag, mix well, then freeze flat.

Hob: 

Remove from the freezer and leave to fully defrost, then pour into a large saucepan or casserole dish. Bring to the boil, then reduce to a simmer. Pop the lid on the pan and cook for 45–50 minutes, stirring often. Once cooked, shred the chicken using two forks.

Slow cooker:

Remove from the freezer and leave to fully defrost, then pour into the slow cooker. Pop the lid on and cook for 4 hours on high or 8 hours on low. Once cooked, shred the chicken using two forks.

Pressure cooker:

Remove from the freezer and leave to fully defrost, then pour into the pressure cooker. Seal the lid and cook for 16 minutes on high pressure, then allow it to naturally release. Once cooked, shred the chicken using two forks. 

If cooking now:

Hob:

Put all the ingredients into a large saucepan or casserole dish and mix. Bring to the boil, then reduce to a simmer, pop the lid on and cook for 45–50 minutes, stirring often. Once cooked, shred the chicken using two forks.

Slow cooker:

Put all the ingredients into the slow cooker and mix. Pop the lid on and cook for 4 hours on high or 8 hours on low. Once cooked, shred the chicken using two forks.

Pressure cooker:

Put all the ingredients into the pressure cooker and mix. Seal the lid and cook for 16 minutes on high pressure, then allow it to naturally release. Once cooked, shred the chicken using two forks.

Tips:

Serve with fluffy rice, fresh coriander and a squeeze of lime.