Cranberry Friands & Friand-style slices Ingredients: 100g unsalted butter, melted & cooled 140g icing sugar plus extra for dusting 25g plain flour 85g ground almonds 3 medium egg whites 85g fresh or frozen cranberries Idea Using frozen cranberries will help to add more moisture into the friands making them moist. If you can’t get hold of cranberries then any berry-fruit will do ie) blueberries or strawberries. Makes 6 friands or 8 slices 180 ⁰ C/350 ⁰ F/Gas Mark 4 Method: 1)Preheat the oven to 180⁰C and then grease 6 friend or muffin tins or if making friend-style slices grease an 8-inch cake tin 2)Place the almonds and cranberries into a large mixing bowl and sieve in the flour and icing sugar. Mix well. 3)In a separate bowl, whisk the egg whites until they reach a light, sloppy foam. Make a well in the dry ingredients and add place in the egg whites. Stir until a soft batter is formed. 4)Divide the mixture amongst the friand/muffin tins or place all the mixture into the cake tin if making the slices. 5) Place in the preheated oven and bake for around 18 minutes if baking separate friands or for around 45 minutes if making slices. To check if the cakes are ready, insert a knife into the deepest part of the cake and if the knife comes out clean, the cake is ready – if the knife comes out with raw mixture on then place back into the oven to continue baking. 6)Leave to cool. If making friand-style slices, then once cooled, cut the cake into 8 equal slices. Recipe adapted from

Cranberry Jam Ingredients: 675g frozen cranberries 150ml water 675g caster sugar Idea This is a basic jam recipe and so will work with any fruit, even some vegetables for those that dare, the only thing to change will be the amount of sugar – as to contrast with a bitter fruit or to let the fruit’s sugar do the work. Makes around 1 pint/600ml. Method: 1)Wash the cranberries thoroughly and remove any stalks. Place the cranberries with the water into a large preserving pan, a large saucepan will do. 2)Cook over a low heat for 90 minutes, stirring occasionally 3)Add the sugar and bring to the boil, stir frequently and begin testing for the setting point. The jam is ready when some is placed onto a place and, when pushed along the plate with a finger, the jam wrinkles. 4)Transfer to sterilised jars and cover immediately. Leave undisturbed in a cool, dark, for 24 hours before consuming. Recipe taken from

Lemon Curd Ingredients: 3 egg yolks 3 unwaxed lemons 6.5 tbsp unsalted butter, cubed ½ cup sugar Pinch of salt Idea Lemon curd is not the only option – try using a range or mixture of citrus fruits to help use up those left over egg yolks. Makes around 300ml. Method: 1)Peel all 3 lemons, taking as little white pith as possible. Juice the lemons and measure out around 35ml of the juice. 2)Place all the ingredients into the bowl of a food processor and blitz until well combined, around 1 minute. 3)Prepare your strainer above a bowl ready to strain the curd, a nut milk bag is great for this. 4)Place the mixture into a saucepan a heat gently, stirring frequently. Cook the mixture for around minutes – the curd should be able to coat the back of a spoon and when a finger is run along the back of the spoon, a clear path should be left. 5)Strain and place into sterilised jars. Leave to cool before placing on the lids. Refrigerate. Recipe adapted from