Chunky Summer Slaw

A great way of using up that half of carrot left over or that lonely parsnip not used on Sunday. This delicious slaw will keep for up to a week in the fridge!

Ingredients

• 500g Grated/ Sliced raw vegetables such as; carrot, parsnip, courgette, red cabbage, radish, green beans etc.
• 150g sliced green cabbage
• 1 white onion, sliced
• 150g Crème Fraiche
• 100g Mayonnaise
• Zest and juice of 1 lemon
• Chopped chives or parsley

Method

Combine all ingredients in a bowl, season with salt and pepper and leave to soften for 30mins. Serve with salads, homemade burgers or thick cut ham for a tasty light treat this summer!

Choco - Cherry  Muffins

If you've got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them. It's a great way of using up left over Yoghurt and dried fruit - substitute the cherries for any dried berry for a fun variation.

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 140g dried sour cherries
• 100g bar white chocolate , cut into chunks
• 100g bar dark chocolate , cut into chunks
• 100g golden caster sugar
• 2 eggs , beaten
• 150ml pot natural yogurt
• 100g butter , melted

Method

1.    Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to over mix or the muffins will turn out tough.

2.    Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

How to freeze

Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 190C/fan 170C/gas 5 for 5-8 mins.

Taken from http://www.bbcgoodfood.com /