Coronation chicken potato skins
Preparation time:10 minutes
Cooking time:30-40 minutes
Total time:40-50 minutes
- 12 small Charlotte potatoes
- 1 tbsp olive oil
- 2 x 170g packs essential Waitrose Coronation Chicken Deli Filler
- 1 red or green chilli, deseeded and finely chopped, optional
- Fresh coriander leaves, to garnish
- Preheat the oven to 190ºC, gas mark 5. Rub the potatoes with a little of the oil. Transfer them to a baking sheet and bake for 30–40 minutes, or until tender. Set aside until cool enough to handle.
- Halve the potatoes and scoop out most of the flesh (see cook’s tip), leaving a thin layer. Brush the inside of the potato skins with the rest of the oil and sit them cut side up on the baking sheet. Return them to the oven for 10 minutes until golden.
- Leave the skins to cool for 10 minutes, then fill each one with a little of the coronation chicken. Sprinkle the chilli over the top (if using) and garnish each with a coriander leaf.
Use the scooped-out potato to make a batch of homemade fishcakes. Mix with some drained canned tuna, salad onions, horseradish and a little beaten egg, then pan-fry until golden.
British summer salad with honey-mustard dressing
Crisp green beans, sweet and earthy new potatoes, fresh and vibrant salad, mustardy cress — these are the flavours that make up a British summer, and they’re combined here to create a wonderful seasonal salad.
Preparation time:15 minutes
Cooking time:15 minutes
Total time:30 minutes
- 4 essential Waitrose Free Range Eggs
- 750g pack Waitrose Baby New Potatoes, halved
- 50g pack British Green Beans, trimmed
- 1 tbsp cider vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 2 tbsp rapeseed oil
- 250g cherry tomatoes, halved
- 100g radishes, thinly sliced
- Punnet essential Waitrose Salad Cress
- Boil the eggs in a pan of simmering water for 9 minutes, then drain and cool. Shell and halve the eggs.
- Meanwhile, cook the potatoes in a pan of boiling water for 8–10 minutes until tender. Add the beans and cook for a further 3 minutes until both are tender. Drain and cool under running water then transfer to a serving platter.
- Whisk the vinegar, mustard and honey together with a fork, then whisk in the oil until well blended.
- Arrange the tomatoes, radishes and eggs on top of the beans and potatoes. Drizzle over the mustard dressing and scatter with cress to serve.
Cook’s tip: A few capers or anchovies scattered over the top before serving would add a nice salty balance to the sweet dressing.
Preparation time:15 minutes
Cooking time:10-12 minutes
Total time:25-27 minutes
- 300g self raising white flour
- 75g butter, cold and cut into cubes
- 50g caster sugar
- 150ml milk
- Butter, to serve
- Strawberry conserve, to serve
- Whipped or clotted cream, to serve
- Preheat the oven to 200°C, gas mark 6. Place the flour in a mixing bowl and stir in the cubes of butter, then rub it in, using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep it light.
- Stir in the sugar, then pour in the milk and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.
- Knead the dough briefly to smooth out the cracks, taking care not to overwork it or your scones will not rise so well. Roll out to about 1½–2cm thick and cut into rounds using a 6cm pastry cutter. Gather up the scraps of dough, knead briefly, roll out again and cut out further scones.
- Arrange the scones on a baking sheet. Bake for 10–12 minutes, until they have risen and are golden brown. Transfer to a cooling rack.
- Serve warm or cold. Split the scones, spread with butter and strawberry conserve and top with whipped or clotted double cream.
- If you want a light shine, brush with a little milk and sprinkle with caster sugar. For a high glaze, brush the tops with a beaten egg.
- To make savoury cheese scones: Omit the sugar and stir in 75g grated mature cheddar instead. Add 1 tsp mustard with the milk. Brush the tops of the scones with milk and sprinkle with a little more grated cheese before baking.
Victoria sponge with buttercream
Preparation time:20 minutes
Cooking time:20 minutes
Total time:40 minutes
Serves: 6 – 8
For the filling:
- 50g Lurpak Cook’s Range Baking
- 100g golden
- Icing Sugar
- 1 tsp vanilla bean extract
- 75g raspberry or strawberry jam
For the sponge:
- 175g Lurpak Cook’s Range Baking
- 175g golden caster sugar
- 3 medium eggs
- 175g self-raising flour
- ½ tsp baking powder
- 1 tsp golden icing sugar
- Preheat the oven to 190°C, gas mark 5. Grease and line 2 x 18cm round sandwich tins.
- For the buttercream, whisk the Lurpak Baking until pale and gradually whisk in the icing sugar and vanilla extract. Cover and chill.
- For the sponge, whisk the Lurpak Baking with the sugar until pale and fluffy. Whisk in the eggs one at a time. Mix the flour and baking powder together and fold into the butter mix. Spoon into the tins and smooth.
- Bake for 20 minutes until golden and springy to touch. Remove from the tin and cool on a wire rack.
- Place one of the cakes on a serving plate and spread with jam. Spread the buttercream on the second cake and place on top. Dust with icing sugar and serve.
Cherry Eton mess
Preparation time: 15 minutes
Cooking time: 2 hours – 2 hours 30 minutes
Total time: 2 hours 15 minutes – 2 hours 45 minutes
- 2 large egg whites
- 150g caster sugar
- 420g pack Waitrose British Cherries, pitted and roughly chopped
- 1 vanilla pod, halved and seeds scraped
- 2cm piece ginger, grated
- 500g tub Greek yogurt
- Preheat the oven to 110°C, gas mark ¼. Line a large baking tray with baking parchment.
- Whisk the egg whites until stiff, then gradually whisk in 100g sugar a little at a time until glossy.
- Spoon 10 dollops of meringue onto the prepared tray and bake for 2-2½ hours until dried out and crispy. Turn off the oven and leave them in the oven until cool.
- Meanwhile, place the cherries, vanilla seeds, 50g sugar and ginger in a saucepan and simmer for 10 minutes. Allow to cool then drain and reserve the liquid.
- Just before serving, mix the cherries with the yogurt, break the meringue into chunks and stir into the yogurt. Divide between 4 bowls or large glasses and drizzle with the reserved cherry-ginger liquid.