Twinings - Mango, Avocado and Rocket Salad with Mango Tango Tofu

Salads aren’t just for summer! This is a great dish if you’re craving something light, healthy and refreshing after a heavy winter. The sweet flavours of mango team nicely with the sharp rocket and tangy dressing to make an easy salad which you’ll want to make time and time again.

Please have a look at my sixth January Twinings recipe: http://www.twinings.co.uk/blog/2016/january/mango-avocado-and-rocket-salad-with-mango-tango

Twinings - Lamb Chops with Celeriac and Potato Mash and Garden Min Pea Puree

 After a long days work, we know it can be hard to motivate yourself to cook something fresh and healthy for dinner. This recipe however will change that attitude. It is quick and easy to create, as well as being super healthy and delicious.

Contrary to potato mash, celeriac mash is packed with interesting flavours, and therefore needs no butter or dairy to liven it up - perfect for the health conscious or those with dairy intolerances. Any leftover pea puree can be used again during the week to smother over fish for baking, or coat chicken for grilling. 

Try my fifth January Twinings recipe here: http://www.twinings.co.uk/blog/2016/january/lamb-chops-with-celeriac-and-potato-mash

Twinings - Lemon Infused Courgetti with Winter Pesto

I'm not sure what it is, but courgetti seems to always leave you feeling energised and refreshed. Try my third January recipe for Twinings: http://www.twinings.co.uk/blog/2016/january/lemon-infused-courgetti-with-winter-pesto 

Twinings - Gingery Butternut Squash Soup

This recipe is great for keeping away colds and bugs, or warming you up on these chilly winter days. The kale crisps add a delicious crunchy texture to the soup, and the Root Ginger tea accentuates the fiery ginger flavours. Check out my full recipe here: http://www.twinings.co.uk/blog/2016/january/gingery-butternut-squash-soup

Twinings - Baked Camomile and Sweet Fennel Seabass

For one of those days when you don't want carbs - this will fill you up! Take a look at my second January recipe for Twinings: http://www.twinings.co.uk/blog/2016/january/baked-marinated-camomile-and-sweet-fennel-seabass

Twinings - Steamed Green Tea and Avocado Smoothie

Doing dry January? Try my Steamed Green Tea and Avocado Smoothie recipe on the Twinings Blog:

http://www.twinings.co.uk/blog/2016/january/steamed-green-tea-and-avocado-smoothie

Prune and Almond Tart with Raspberry Jam

I have made this super simple recipe a few times now, and it always seems to blow people away. Unfortunately I can't take credit for it, as it was in one of my mum's old cookbooks. Hope you like it!

Ingredients (serves 8)

for the frangipane -

225g unsalted butter

225g caster sugar

175g ground almonds

50g plain flour

4 eggs

4tbsp brandy

for the tart - 

200g shortcrust pastry

2 tbsp raspberry jam

225g soft pitted prunes

10g flaked almonds

frangipane mix (above)

1. Firstly, pre heat the oven to 180°c. Cream the butter and sugar in a mixer to make the frangipane, until almost white. In a separate bowl, mix the flour and ground almonds. Add one egg to the butter and sugar, one at a time, with a tbsp of ground almond and flour mix. Once all the eggs have been added, drizzle in the brandy and continue to add the rest of the ground almond and flour mix.

2. Grease a 9-10" flan dish with a little butter, roll out the pastry and fill the dish. Spread the raspberry jam over the bottom and then pour in the frangipane mix. Finish by sitting the prunes on the top.

3. Bake in the oven for 30-35 minutes. Half way through cooking, sprinkle the frangipane with almond flakes and return it to the oven.

Allow to cool before serving. Try it with yoghurt, cream or ice cream.

Any leftover pastry or frangipane (depending on the size of your dish) can be used to make a smaller frangipane.