This dessert tastes so good and looks rather impressive yet it is so simple to make! 

Ingredients you will need:

(For the Panna Cotta)

- 250ml of whole milk

- 250ml of double cream

- 25g caster sugar

- 1 teaspoon of vanilla paste/ 1 vanilla pod split lengthways with the seeds scraped out

- 3 leaves of gelatine 

(For the blueberry coulis) 

- 250g blueberries

- 75g caster sugar

- 100ml water

- 1 tbsp honey

Method:

Step 1: Put some cold water into a bowl and soak the gelatine until soft.

Step 2: Next pour the milk, cream, sugar and vanilla into a pan and put on a medium heat and bring to a simmer.

Step 3: Before you add the gelatine to the milk and cream mixture take it out of the water and squeeze all the excess water out of it. Then take the milk and cream mixture off the heat and add the gelatine. Stir until the gelatine has dissolved.

Step 4: Set out the dishes you want to serve your panna cotta in and pour the panna cotta into a jug, so it is easier to pour into the dishes. Divide the mixture into your dishes and put in the fridge to set for at least an hour.

Step 5: Whilst waiting for the pan cotta to set, put the water and sugar, to make to coulis, into a pan with a handful of the blueberries and bring to the boil on a high-medium heat. Turn it down so the mixture is at a simmer and add your honey. Simmer for a few minutes until the coulis has thickened slightly.

Step 6: Take the pan off the heat and then using a handheld blender, blitz the coulis until smooth and then put the pan back on the heat. Add the rest of the blueberries and heat through so some still remain whole. Take off the heat and leave to cool until needed.

Step 7: When the panna cotta has fully set you can serve it straight away right from the fridge or just leave it in the fridge until you are ready to eat it. 

Step 8: Enjoy!

These pancakes are perfect if you are wanting to do something festive for that someone special but need it to be quick and super easy.

Ingredients you will need: 

- 200g plain flour

- 1 tbsp sugar

- 1 tbsp baking powder

- 1 large egg

- 300 ml milk

- oil for cooking 

- a pinch of salt

- any flavourings you would like; cinnamon, blueberries, lemon, Nutella, syrup- its up to you! 

 (the flavourings can be added before cooking the pancakes or after depending on what you choose)

Method: 

Step 1: Put all the dry ingredients into a large jug or bowl and stir together. 

Step 2: Crack the egg into the milk and lightly whisk. Then add the milk and egg to the jug or bowl a little at a time, mixing well in-between additions. 

Step 3: Heat up a frying pan on a medium to low heat and when warm add some oil and heat gently. 

Step 4: Once you have made sure all the wet and dry ingredients are combined well, and there are no bits of flour still stuck at the bottom of the jug or bowl you can then start to cook your pancakes. 

Step 5: When the pan is warm, not too hot, you can either pour your pancakes in or ladle them. If you just want small circle pancakes, just pour the mixture straight into the pan and stop adding mix when you get to the size you want. I decided to make heart shaped pancakes so i placed a metal cookie cooker in the pan and poured my mixture in that.

Step 6: When the pancakes start to get little bubbles coming through this is when you need to flip them over. The easiest way to do this is with a large spatula and just to go for it. This is where the heart shaped ones got a little tricky so instead of cooking in the heart shaped cookie cutter I just made slightly larger pancakes and cut the hearts out after- this was much much easier! 

Step 7: When the pancakes are nicely coloured on each side flip them out and add any toppings you like and serve! 

Step 8: Enjoy! 

This soup is super tasty and so simple and quick to whip up!

Ingredients: 

- 200g courgette, roughly chopped

- 85g broccoli 

- 100g kale, roughly chopped

- 500ml vegetable stock 

- 1 tbsp sunflower oil 

- 2 garlic cloves, roughly sliced

- a thumb size piece of fresh ginger

- 1/2 tsp ground turmeric 

- 1/2 tsp ground coriander 

- pinch of salt

- 1 lime, zested and juice

- a small pack of parsley, roughly chopped- leave a few whole leaves to serve

Method: 

Step 1: Prepare all the vegetables and spices so everything is ready and easy for you in the next steps. 

Step 2: Put the oil into a deep pan, add the salt, garlic, ginger, turmeric and coriander and fry on a medium heat for around 2-3 minutes. Add a few tablespoons of water to the spices to give them a bit more moisture. 

Step 3: Add the chopped courgettes and mix well with the spices so the courgette pieces are well coated, then cook for around 3 minutes. 

Step 4: Add 400ml of the stock and simmer for another 3 minutes.

Step 5: Add the broccoli, kale and lime juice plus the rest of the stock. Leave this to cook on a simmer until the vegetables are soft, this usually takes around 3-4 minutes. 

Step 6: Next take the soup off the heat, add the chopped parsley, put the soup into a blender and blend on a high speed until smooth. If you don't have an electric blender a hand held one is sufficient.

Step 7: Garnish with fresh parsley leaves and lime zest and enjoy!