foody

Ingredients

 1 tbsp yeast

 4 tbsp caster sugar

 150ml / 5 floz milk (warmed)

 225g / 8oz plain flour (plus extra for dusting)

 ¼ tsp salt

 50g/2ozbutter (melted)

 1 free range egg, (beaten)

 300ml/ 10 ½ floz vegetable oil (for deep frying)

 Filled food source of your choice (e.g. jam, custard, etc.)

Method

1) Mix the yeast with a ½ teaspoon of the sugar, and 2 tablespoons of the warm milk. Place in a warm place to rest for 15 mins, or until frothy.

2) Sift the flour and salt into a large bowl, stir in 1 tablespoon of sugar.

3) Make a well in the flour, and pour in the yeast mix, the rest of the milk, the melted butter, and the egg. Mix to make a dough, and then knead, cover the bowl and leave to stand for 45 mins or till dough has doubled in size.

4) On a floured work surface, knead the dough for five mins, then divide into 12 balls, and place in a warm place, for upto 30 mins or until the have doubled in size.

5) Heat the oil in a deep pan, until it reaches 190c / 375f or a cube of bread dropped in sizzles, and turns golden in 30 secs. (CAUTION! HOT OIL IS DANGEROUS, AND SHOULD NOT BE LEFT UNATTENDED.)

6) Gently lower the dough balls, one at a time, into the hot oil, in batches of 2-3 and fry for 3-5mins, or until golden brown, and then carefully turn over. Take from the oil and drain on kitchen paper.

7) Roll the hot doughnuts in the remaining sugar, make a small slit in the doughnut with the tip of a knife, and fill with the filling of your choice.

Ingredients

• Calorie controlled cooking oil spray

• 1 medium onion (sliced)

• 2 garlic cloves (thinly sliced)

• 2 celery sticks (trimmed and thinly sliced)

• 400g/ 14oz tin chopped tomatoes

• 1 vegetable stock cubes

• 1 tsp dried mixed herbs

• 2 medium carrots, or 2 yellow peppers, (cut into 2cms/1in chunks)

• 400g/14oz tin of butter beans (drained and rinsed)

• 1 head young spring onions( approx. 125g 4 ½ oz, trimmed and sliced)

• Sea salt & freshly ground black pepper

Method

1. Spray a large non stick saucepan with oil, cook the onion, garlic, celery, and carrots or peppers, gently for 10mins stirring regularly until softened.

2. Add 750ml 26fl oz, water, and the chopped tomatoes, crumble over the stock cube, and stir in the dried herbs. Bring to the boil, then reduce the heat to simmer and cook for 20mins

3. Season the soup with salt and pepper, add the spring greens, butterbeans, return to a gentle simmer, and cook for a further 3-4 mins, until the greens are softened. Season to taste, and serve in deep bowls.