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cinnamon 2 bay leaves 2 tsp sugar Salt and pepper, to taste Béchamel 60g butter 60g plain flour 500ml milk (I use whole milk) 100g parmesan, finely grated* 1 whole egg 1 egg yolk 1 tsp salt Pinch of nutmeg Method Gradually pour in the milk, w hisking continuously to avoid lumps.

minutes Servings : 4 - 6 Ingredients 220g plain flour 100g sugar 1 tsp baking powder Pinch of salt 360ml milk In a separate bowl, whisk together the milk, ricotta, egg yolks, vanilla, lemon zest and juice until

powder 1/4 tsp bicarbonate of soda 1/4 tsp salt 100g greek yogurt 1 egg Pinch cinnamon (optional) 1 tbsp milk or spatula and if the batter is so thick that it doesn't easily drop off a spoon, add in 1 tbsp of milk

peas 1 tbsp olive oil 1 brown onion, sliced 2 garlic cloves, minced 2 handfuls of spinach 8 eggs 80ml milk Whisk the eggs, milk and half of the grated cheese in a large bowl.

  100g cheddar cheese, grated 1 rosemary sprig, leaves stripped and finely chopped 1 egg yolk 1 tbsp milk Use 1 tbsp of milk or water if your dough needs more liquid to come together.

eggs, at room temperature 140g plain flour 60g cocoa powder 1 tsp salt Zest from 1 orange 220g orange milk chocolate (I used Cadbury milk orange giant buttons) 24 chocolate orange segments (I used Terry's minis chocolate from the saucepan into the mixing bowl and mix again until just combined Roughly chop the milk

A fudgy chocolate brownie base swirled with pistachio cream and topped with pistachio nuts and milk chocolate eggs 60g plain flour 60g cocoa powder 1 tsp salt 100g pistachio cream 60g pistachios, chopped 120g milk

cooking chorizo, diced 2 garlic cloves, finely chopped or minced 2 handfuls of spinach 8 eggs 80ml milk Whisk the eggs, milk and half of the grated cheese in a large bowl.

paste 2 sweet potatoes, cut into 1cm cubes 4 tbsp peanut butter (smooth or crunchy) 400ml tin coconut milk Stir in the red Thai curry paste then add in the cubed sweet potatoes, peanut butter and coconut milk

powder 2 tsp turmeric 2 tsp sugar 1 tsp ginger 1 tsp salt 200g passata 150g natural yogurt 250ml coconut milk Add in the passata, yogurt and coconut milk and cook for 15 - 20 minutes.

soft and gooey in the middle and studded with mini eggs throughout for a crunchy texture and extra milk 100g plain flour 30g cocoa powder 1/2 tsp salt 260g caster sugar 3 eggs 3 bags (240g) mini eggs 100g milk

Ingredients 180g jumbo rolled oats 4 tsp chia seeds 1 tsp ground cinnamon 1/2 tsp ground ginger 360ml any milk