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chopped 80g pecans, roughly chopped 180g dried apricots, roughly chopped 250ml chicken stock 100ml whole milk Then add in the stock and milk, bring to a simmer then turn off the heat.

plain flour 50g white sugar 1/2 tsp baking powder 1 tsp salt 1 tsp pumpkin spice (or cinnamon) 100ml milk (dairy or milk alternative) 2 tbsp butter, melted 1 tsp vanilla extract or paste 1 egg 2 tbsp butter bowl, combine the flour, sugar, baking powder, salt and pumpkin spice In a seperate bowl, combine the milk

Marie Piper, Russets or if you're in Australia - the soil covered Sebago's) 1 tsp salt 60g butter 90ml milk The potatoes should be very easy to mash, add a few tbsp more of milk or cream if you want to loosen The fork should glide through them when they're ready Warming the butter and milk is what helps the mash Whole milk works best here for both texture and flavour. When you're ready to make the mash, simply warm the butter and milk or cream and then finish the recipe

Serves : 1 Ingredients 45g oats 20g chocolate whey protein powder 1 tbsp cocoa powder 1 egg 90ml any milk

cooked vegetables ) 4 strips of prosciutto 60g goat cheese, cheddar or mozzarella 1 egg, beaten (or use milk toppings and your chosen cheese Finally, use a pastry brush - or fingers - to brush the beaten egg (or milk

freeze : 5 hours+ Servings : 8 ice pops (in 90ml capacity moulds) Ingredients 1 x 400ml can coconut milk The canned coconut milk is usually separated (half liquid - half solid) so you want to make sure this is all blended as smooth as possible, full fat coconut milk freezes better. Swap to milk or dark chocolate, or a mix of all 3 and any nuts or toppings you like.

You can also use a single cream or milk instead of double cream. Or skip it out completely.

hours inc. rise times) Time to bake : 20 - 25 minutes Servings : 12 Ingredients Cinnamon dough 220ml milk In a seperate bowl, combine the granulated sugar, milk vanilla, eggs, salt and melted butter and then

make : 5 minutes Servings : 2 Ingredients 300g frozen* blueberries 1 banana, fresh or frozen* 250ml milk

1 medium sweet potato (~300g), finely sliced into discs 2 handfuls of spinach 8 eggs, whisked 75ml milk In a large bowl (or nutribullet), whisk and combine the eggs, milk and a pinch of salt. * to make this dairy free, skip the feta cheese (or use a vegan alternative) and use a plant based milk

8g baking powder 1/2 tsp salt 400g plain flour 2 egg yolks 1 whole egg Zest of 1 lemon Custard 700ml milk Heat the milk and lemon zest together in a saucepan, bring to a gentle boil and then strain through a Set the lemon infused warm milk to one side. Add a splash of the warm milk to loosen the mixture, stirring it the whole time. Pour the egg yolk mixture into the saucepan with the remaining warm milk.

Make a big batch to last you throughout the month and serve with milk or on greek yogurt with a drizzle