Carrot Cake

This is a lovely carrot cake recipe that results in a moist, delicately spiced and delicious cake that is packed with nuts and fruit and is simply perfect with a cup of tea or coffee.

We made it for a little treat for my Mum on Sunday morning for Mother’s Day and we all enjoyed a slice after dinner. 

Carrot Cake

Here’s how:

• 240ml vegetable oil
• 2 heaped tbsp Greek natural yoghurt
• 3 large carrots (about 270-300g)
• 4 eggs
• 1 tbsp vanilla extract
• Zest of 1 lemon
• 265g self-raising flour
• 350g light muscovado (brown) sugar
• 1/2 fresh nutmeg
• 2.5 tsp cinnamon
• 115g dried mixed fruit
• 115g chopped walnuts (plus a handful for decorating)

For the icing:
100g softened salted butter
100g soft cream cheese
300g icing sugar
Drop of vanilla

Firstly preheat the oven to 180 degrees and grease and line two 20cm baking tins.

Peel and grate the carrots and set aside for the moment.

Zest the lemon, roughly chop the walnuts and if there are any large pieces of fruit in your dried fruit mix, halve them.

Now in a small bowl or jug, whisk together the yoghurt, oil, eggs, vanilla and lemon zest until well combined and smooth.

In a large mixing bowl add the self raising flour, the sugar, nutmeg and cinnamon and mix together roughly. Try to smooth out any large bits of sugar.

Now add the oil, yoghurt and egg mixture to the flour and sugar with the carrots and mix well until it comes together as a lovely brown batter.

Now add the nuts and fruit and mix in and then divide between the two baking tins.

Place into the middle of the oven and bake for 25 minutes. Test with a skewer or cocktail stick when they come out of the oven and if they come out clean, they’e done, if not return for the oven for five more minutes.

Remove from the tin and place on a board or wire rack and allow to cool for at least thirty minutes.

For the icing simply combine all of the ingredients and whisk fairly hard until you have a smooth creamy texture.

Once satisfied with the consistency, add 2 tbsp of the mixture to the top of the bottom layer of the cake and use the back of a spoon or a palette knife to spread as evenly as possible.

Now place the second layer on top, and repeat the process with the remaining icing until the top is covered. Try to smooth it over so it is quite even.

Finally decorate with the remaining walnuts - I like to go around the edges with walnut halves, but any pattern is fine. Enjoy!

Steak and Ale Pot Pie

There is nothing more warming or comforting than a meal of homemade pie served with smooth mashed potato and vegetables - it just cannot be beaten in the comfort food stakes.

This one is a favourite and I vary it between different ales, sometimes a stout or a Guinness, it always yields fantastic flavour and is a real family favourite.

I only add a puff pastry lid so it isn’t quite as naughty as it could be, and I am unashamed to admit I use shop-bought puff pastry (this time from Lidl) that is ready rolled as a slight shortcut. The meat takes a good three hours of slow braising in the broth before putting into the pie dish though, so I still feel rather virtuous.

Steak and Ale Pot Pie

Here's how:

• 500ml ale (I used Shepherd's Neame Bishop's Finger)
• 500g braising steak
• 100g mushrooms
• 1 onion
• 500ml beef stock or gravy
• 1 tsp Salt
• 1 tsp white Pepper
• 1/2 tsp dried thyme
• 3 tbsp plain flour
• 1 tbsp rapeseed oil
• 1 pack ready rolled puff pastry
• 1 egg

Firstly add the rapeseed oil (olive or vegetable oil is fine too) into a non-stick pan on a medium heat and place the oven onto 180.

Now cut the beef with a sharp knife, into generous bite sized pieces.

In a bowl place the plain flour and season, generously then give a quick stir. Now place the meat into the flour and toss to coat it in the seasoned flour all over. This will help to not only flavour the meat, but to thicken the cooking liquor into a thick gravy.

Add the meat to the pan and sear on all sides to gently brown, then remove the meat and add to a casserole dish.

Now slice a large white onion and add to the dish. Wash and slice the mushrooms and add to the dish and give a good stir.

Pour over the ale you are using and the beef stock, place the lid on top and put the dish into the oven for 3 hours of cooking.

After the first half hour turn the oven down to 160 and try to stir the dish every half hour or so.

Remove from the oven once cooked and test the meat, it should be tender and soft enough to break with ease when pushing a fork through. If the meat is still a little tough, return to the oven for 30 minutes.

Now leave to stand for 30 minutes or more as this will help the sauce to thicken further. Place the meat and juices into a pie dish.

Now place the pastry lid over the top so it hangs over the side and use your thumb to press down all round the edges to seal it. As this is a pot pie it needn't be super neat and certainly isn't at my house.

You can decorate the top with any adornment or leave it plain, as my daughter loves to help me cook we use cookie cutters to make different shapes each time.

Now beat an egg and use a pastry brush to coat the pastry and help it have a lovely shine and colour when cooked.

Finally use a sharp knife to make 2-3 incisions straight into the pastry, this is to allow the steam to rise out and avoid soggy pastry.

Place into the oven for 30-35 minutes or until golden brown and serve with your choice of accompaniments. Enjoy!

Here's a few more savoury pie suggestions from me:

1. Cheese and Vegetable Pie
2. Squash and Goat's Cheese Pie
3. Creamy Leftover Chicken and Mushroom Pie

And if you prefer a potato topping here are some lovely variations:

1. Family Fish Pie
2. Steak and Lentil Cottage Pie
3. Chicken and Mushroom Potato Pie
4. Mediterranean Makeover Potato Pie