Top Easter recipes from Masterchefs John Torode, Greg Wallace and TV winners

We all know Easter will be different this year but that doesn't mean it can't still be special.

So whether you're planning a garden picnic or just fancy something a little twist on your traditional roast lamb, the Masterchef winners, along with presenters Gregg Wallace and John Torode, have got the recipes you need for a fabulous spring celebration.

Masterchef Easter Picnics
NATALIE COLEMAN'S SCOTCH EGGS
MAKES 4

Ingredients

✤ 450g Good quality sausage meat

✤ 6 Eggs

✤ 2tbsp finely chopped parsley leaves picked from 2 sprigs of thyme

✤ 1tbsp Wholegrain mustard

✤ 100g Breadcrumbs or Panko breadcrumbs

✤ 50g Plain flour,

✤ Salt

✤ Pepper

✤ Oil in deep fat fryer

1. Bring a saucepan of water (2/3rd full or enough to cover eggs) to the boil, then put four of the eggs into the saucepan and boil for five minutes for very runny yolk, six minutes for runny yolk or eight minutes hard yolk.

2. While the eggs are cooking, fill a medium mixing bowl with ice and cold water ready to plunge the eggs into. After five mins remove from saucepan using a slotted spoon and put into the ice cold water to cool for five minutes. This will stop the eggs cooking further and you will have a nice runny yolk.

3. In a large mixing bowl put the sausage meat, mustard, parsley, thyme and mix well together using your hands to make sure everything is incorporated evenly. Season with a little salt as the sausage meat may have some seasoning added and a good crack of black pepper.

4. Divide into four even size balls. Put into the fridge to firm up for 15 minutes.

5. Cut eight squares of cling film 20cm x 20cm. You will need two per sausage ball. When the meat mixture has firmed up place one of the balls on top of one of the squares of clingfilm then place another square on top, then, using the palm of your hand, flatten the ball. You want to flatten out to the thickness of a pound coin. Do the same for the rest of the balls.

6. In a mixing bowl whisk the two remaining eggs, in another bowl put the flour, and in another bowl the breadcrumbs.

7. Peel the boiled eggs then on a piece of kitchen roll dab dry any excess water and make sure all shell has been removed. Roll in the flour. Then remove the top sheet of cling film square and place the egg in the middle of the meat mixture. Gather all the corners of the cling film together and carefully shape the meat around the egg so it is completely covered.

8. Then remove the cling film and roll in the flour, then egg, then breadcrumbs. I like the scotch eggs to have a good coating of breadcrumbs so if it looks a little thin on the coating re-dip in the egg then breadcrumbs.

9. Heat the deep fat fryer to 170C and then fry two eggs at a time for seven minutes, turning occasionally so they cook evenly. Also you don't want the breadcrumbs to burn.

10. When cooked remove from fryer using slotted spoon and drain on kitchen paper to remove excess oil. They can be served hot or you can serve them at room temp.

THOMAS FRAKE'S PICNIC PORK PIES
MAKES 12

These mini pork pies are packed with peppery pork and are perfect for a picnic in the park!

Ingredients

PASTRY

✤ Plain Flour 800g

✤ Lard 200g

✤ Water 200g

✤ Salt 1tsp

✤ Egg Yolk, 1 beaten

FILLING

✤ Pork Mince (20% Fat) 600g

✤ Bacon Lardons 150g

✤ Fresh White Breadcrumbs 50g

✤ Fennel Seeds 1tbsp

✤ Dried Sage 1tbsp

✤ Pepper 1tbsp

✤ Salt, 1 tsp

JELLY

✤ Chicken Stock (fresh or from cube), 300ml

✤ Leaf Gelatine, 3 Sheets

1. In a large bowl, mix the the pork mince, bacon, breadcrumbs, fennel seeds, sage, pepper and salt together. Put to one side.

2. Sieve the plain flour and salt into a large bowl. Put the lard and water 2 into a saucepan and bring to a simmer. Once the lard has melted, pour into the flour and work into a pastry. If the pastry is still a little loose, add warm water a teaspoon at a time until smooth and pliable.

3. Dust a work surface with flour and, working quickly, roll the pastry out until approximately 3mm thick. Cut out 12 larger circles, big enough to line the holes of a muffin tin, and 12 smaller circles, big enough to top the pies.

4. Line a 12 hole muffin tin with the larger circles. Fill each with a scoop of the pork filling. Wet the rim of the pies with a splash of water and firmly press on the lids to seal. Using a pastry cutter, or sharp knife, trim the tops into a neat circle. Make a hole in the top of each pie using a chopstick or the end of a funnel.

Preheat your oven to 180C.

5. Beat an egg yolk, 1tsp of water and a pinch of salt in a bowl. Brush the tops of the pies and refrigerate for 15 minutes. Repeat this process one more time. Put in the oven to bake for 30 minutes or until golden. Remove from the oven, turn out the pies, place on a baking tray, and brush the sides with more egg wash. Return to the oven for another 20-30 minutes until the tops are dark golden-brown. Remove from the oven and cool for 30 minutes.

6. Soak the gelatin in cold water for five minutes. In a small saucepan, heat the chicken stock until simmering. Add the gelatin, stir, and dissolve. Leave to cool for 5 minutes.

7. Using a funnel or small jug, carefully fill each pie through the hole with the chicken stock. Refrigerate overnight for the jelly to set. Serve cold with piccalilli, mustard or brown sauce.

Instagram @thomas.frake

IRINI TZORTZOGLOU'S SPRING MIZITHRA AND VEGETABLE TART
SERVES 4

I like intensifying their flavour and ensuring a dry tart by pre-cooking the vegetables.

You may substitute the 400g of the two types of mizithra with 300g ricotta and 100g soft goats cheese.

Ingredients

✤ 1 packet rolled out puff pastry

✤ 250g sweet mizithra (Amari)

✤ 150g savoury mizithra (Amari)

✤ 2 heaped tbsp Greek yogurt

✤ 50g parmesan, grated

✤ 5 shallots cut in half in their skins

✤ A small handful heritage tomatoes, cut in half 100g,

✤ FROZEN peas

✤ ½ courgette trimmed and cut in small strips

✤ 3 tbsp extra virgin olive oil and extra to drizzle

✤ ½ lemon, zest

✤ 2 tbsp basil pesto, optional

✤ 1 egg, yolk only

TO SERVE Dressed pea shoots

1. Preheat the oven to 200C. Roll out the pastry onto a lined oven tin and score a border of around 1.5cm all around. Use a fork to prick the tart all over within the border and brush the border with an egg wash made by beating the egg yolk with 1tbsp of cold water. Bake the tart in the lower part of the oven for 20 minutes.

2. Bring a frying pan to a medium heat and add 1tbsp olive oil. Char the shallots by adding to the hot olive oil, cut side down and wrap them in a piece of kitchen foil. Place the shallots in the oven and cook for a further 15-20 minutes till soft.

3. Sprinkle the tomatoes with a little salt and put them in the same frying pan, cut side down. Cook them for five minutes to allow a lot of their moisture to escape and transfer them onto a dish.

4. Add a little bit more oil to the pan and toss the courgette pieces for two to three minutes to brown slightly, season and add to the dish with the tomatoes. Finally, put the FROZEN peas in the frying pan and stir for a couple of minutes to get rid of their moisture.

5. In a bowl, mix together the two mizithras with the Greek yogurt and parmesan. Add the lemon zest and season with salt and freshly ground black pepper.

6. Take out the puff pastry from the oven and press with your hands to flatten a little leave for five minutes to cool slightly. Spread the mizithra all over within the border and top with the vegetables and shallots after your remove their skins. Add a few blobs of pesto if you are using and drizzle with a little extra virgin olive oil. Bake the tart for 20 minutes. Serve with some dressed pea shoots or other green Leaves .

PETER BAYLESS' CHRISTOS ANESTI (CHRIST IS RISEN)
MAKES 12

Being married to a beautiful Greek wife, I have come to understand the importance of the Easter Festival to the people of her nation.

Much more than Christmas, Easter is the time when Greeks come together as a family to celebrate the arisen Christ.

When I say families coming together, I mean the whole family - happily in some circumstances as many as five generations will be sitting and feasting together.

In the Greek kitchen, dishes that have taken several days of the most careful and meticulous preparation will be coming to the point of serving.

Whatever wonderful delights are in store for the diners, t he celebratory meal always begins with Tsougrisma, a game played in Greek homes around the world, it involves eggs boiled in Anatoli , a rich red dye to symbolise the blood of Christ.

A basket of these brightly coloured hard-boiled eggs is placed on the table at the beginning of the Easter feast.

Each person takes an egg and in sequence around the table, hits his or her egg on to the egg of their neighbour. The egg that survives intact is the winner, bringing health and good fortune to its owner.

*Anatoli is available online or from speciality Greek food suppliers.

Ingredients

✤ 1 dozen new-laid, free range eggs

✤ 1 sachet of Anatoli

✤ 1.5 litres water

✤ 4 tablespoons white wine vinegar

✤ Water for boiling the eggs

1. Bring a large pan of water to a simmering boil and carefully lower the eggs into the water. Return to the boil and simmer gently for 10 to 12 minutes, depending upon the size of the eggs.

2. Drain the eggs and allow them to cool down to room temperature

3. Place 1.5 litres of water at 30°C into a clean pan and add 4 tablespoons of white wine vinegar and the sachet of red dye. Stir vigorously.

4. Carefully lower the eggsinto the dye, a few at a time, so that they are coveredby the liquid. Leave each batch for ONLY 3
MINUTES in the dye.

5. Remove from the dye with a slotted spoon and transfer to a wire rack or old cardboard egg box and allow to dry thorough
ly.

6. When dry, buff up the eggs with a soft cloth. The eggs may be eaten quite safely, even if some of the dye has spread to the surface of the egg white.

DHRUV BAKER'S KEDGEREE
SERVES 4

Ingredients

✤ 1 litre chicken (or vegetable) stock

✤ 200ml whole milk

✤ 2 bay leaves

✤ 500g smoked haddock fillet

✤ 2 tbsp unsalted butter

✤ 1 large onion, finely chopped

✤ 2 cloves garlic, finely chopped

✤ 2 tsp mild curry powder

✤ 250g Arborio rice

✤ 8 quails’ eggs or 4 hens’ eggs

✤ 2 tbsp finely chopped chives

✤ 2 tbsp finally chopped flat-leaf parsley

✤ Zest and juice of 1 lemon

✤ Salt and freshly ground black pepper

✤ Lemon wedges (optional) to serve

1. Put the stock, milk and bay leaves into a pan and bring to the boil, then immediately turn off the heat and slide in the haddock. Cover and allow to cook for 10-12 minutes. Remove from the pan and flake the haddock on to a plate, discarding the skin. Keep the warm milk to one side.

2. Meanwhile, melt the butter in a pan, add the onion and fry over a medium heat for about 10 minutes until soft but not coloured. Add the garlic and curry powder, fry for another minute or two, then add the rice and stir to coat all the grains.

3. Start adding the stock and milk mixture in which you cooked the fish, adding a ladleful at a time and stirring until it is incorporated before adding the next ladleful.

4. Meanwhile, place the eggs in a pan of cold water and place over a high heat; as soon as the water boils, remove the pan from the heat. Leave the eggs to cook in the water – 7 minutes for hens’ eggs and 2 minutes for quails’ eggs. Plunge into iced water for 2-3 minutes, then peel.

5. When the rice is cooked, add the chives, parsley, flaked haddock, lemon zest and juice and salt and pepper. Stir through carefully so as not to break up the fish flakes too much.

Serve topped with the eggs cut into halves or quarters and a few lemon wedges.

Master Chef Easter Lunches
KENNY TUTT'S ROAST LAMB, GOATS CHEESE CROQUETTES AND PICKLED CUCUMBER
SERVES 4

Ingredients

✤ 4 250-300g lamb rumps

✤ 2 cloves of garlic

✤ 2 sprigs of rosemary

✤ 200g soft goats' cheese

✤ 1 egg beaten with 1 tsp milk

✤ 50g panko breadcrumbs

✤ 50g plain flour,

✤ Vegetable or rapeseed oil to fry,

✤ Freshly ground black pepper

✤ 1 cucumber - peeled

✤ 200ml white wine vinegar

✤ 50g sugar

1. Prepare the croquettes first by mashing the goats cheese in a bowl with a good grind of black pepper. Take some mixture and roll into balls around the size as ping pong balls then set aside.

2. Place the egg and milk mixture, flour, and the breadcrumbs in separate bowls. Dip the goats cheese balls into the flour then the egg and milk mixture, then into the breadcrumbs, turning them to coat fully. Once all the balls are coated, pop them in the freezer for 15 minutes to firm up.

3. Once that's done lightly pickle the cucumber. Peel the cucumber and cut into slices around the thickness of a pound coin. Add the vinegar, sugar, and a pinch of salt to a saucepan with a splash of water and heat over a medium heat until sugar dissolves. Take off the heat and let it cool a little for a minute before pouring over the cucumber slices. Let that sit for at least 20 minutes.

4. Now, time to cook that lamb. Preheat your oven to 200C/180C fan. Carefully score the fat of the lamb to help render the fat. Heat an oven proof pan over a medium/high heat. Rub the lamb with a little oil then season with salt. Place fat side down and cook for six to eight minutes. Add the garlic and rosemary and then brown all over before putting in the oven skin side up for 15-20 minutes. Take out the lamb and let it rest for 10-15 minutes for a medium finish.

5. Place a frying pan on a medium/ high heat and add a generous glug of oil. When hot, add the croquettes a few at a time, turning them until golden.

6. Pop them aside to drain on kitchen paper while you fry the next batch. Drain the cucumber, and pat dry on some kitchen towel.

7. Slice the lamb and plate with the pickled cucumber and warm goats cheese croquettes, serve with some buttered new potatoes and asparagus.

Ox Block opens in Shelter Hall in Brighton in April, and Bayside Social opens on Worthing seafront in July.

Instagram @kennytutt

SALIHA MAHMOOD-AHMED BAHARAT'S SPICED CAULIFLOWER
SERVES 4

Baharat spice mix is a Middle Eastern seasoning which includes allspice, chilli peppers, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns.

The mixture is finely ground and is often used on fish, chicken, lamb, vegetables, and in soups and tajines. It's a lovely, all-purpose blend that has a little heat behind it - pairs well with robust cauliflower.

Ingredients

✤ 1 large cauliflower

✤ 3 generous tablespoons extra virgin olive oil

✤ 1 heaped teaspoon ginger garlic paste

✤ 1 flattened teaspoon turmeric

✤ 2 teaspoon red chilli paste

✤ 1/2 teaspoon Nigella seeds

✤ 1 teaspoon Baharat spice mix

✤ 3 tablespoons yoghurt

✤ Juice 1/2 lemon

✤ Handful chopped flat leaf parsley

✤ Handful pomegranate seeds

✤ Salt to taste

1. Remove most of the stalks from the cauliflower and cut the cauliflower into chunky florets. Place the cauliflower florets along with a few of the cauliflower stalks onto a large roasting dish.

2. Combine the olive oil, ginger garlic paste, turmeric, red chilli paste, Nigella seeds and baharat spice powder in a bowl and mix well. Rub this marinade liberally all over the cauliflower and season with salt to taste. Transfer to the oven and roast for 25-30 minutes until the cauliflower is charred on the edges and just cooked through.

3. To complete the dish drizzle the cauliflower with some yoghurt and squeeze of lemon juice. Top with crunchy pomegranate seeds and finely chopped parsley. Serve immediately as a main dish with some flatbreads and salad, or as a side to roast lamb.

JOHN TORODE'S POSH CURRY CUTLETS
SERVES 6-8

There won't be any leftovers when you serve this clever, easy-to-cook dish to your friends. Once cooked, the curried racks of lamb can either be sliced into cutlets or served whole as a grand centrepiece.

Should you not have the time to make the Madras paste from scratch, that's fine, you can use a good-quality jar of paste instead. Sometimes it's okay to cheat.

Ingredients

✤ 2 x 8-bone racks of lamb, trimmed

✤ 24 Charlotte potatoes, peeled

✤ 1 x 400g tin chickpeas, drained

✤ 200ml thick Greek yoghurt

✤ Small bunch of coriander, chopped

FOR THE MADRAS PASTE

✤ 1 teaspoon ground cardamom

✤ 2 teaspoons ground cinnamon

✤ 2 teaspoons fenugreek seeds

✤ 1 teaspoon black peppercorns

✤ 2 teaspoons garam masala

✤ 4 teaspoons coriander seeds

✤ 1 teaspoon ground turmeric

✤ 1 teaspoon fennel seeds

✤ 2 teaspoons mustard seeds

✤ 2 teaspoons dried chilli powder

✤ 1 onion, chopped

✤ 6 garlic cloves

✤ 80g fresh root ginger, peeled

✤ 50g butter 50ml vegetable oil

✤ 150ml brown malt vinegar

THE PASTE

1. Put all the spices in a dry pan over a high heat and toast for about two minutes until they colour and become fragrant. Grind them to a powder using a mortar and pestle or a spice grinder (a food processor doesn't do the job).

2. Using a mortar and pestle or food-processor, purée the onion, garlic and ginger.

3. Place a large, heavy-based frying pan over a medium heat add the butter, oil and the purée and cook for two minutes. Add the ground spices and vinegar and mix to a paste. Bring to the boil, then reduce the heat and simmer for five minutes, until bubbling, fragrant and the paste starts to split.

THE LAMB

4. Heat the oven to 200C/gas 6.Score the fat on the racks of lamb deeply. Place the racks, fat-sidedown, in a cold frying pan. Turn theheat up to medium and leave for agood five minutes, until fat renders.

5. Meanwhile parcook the potatoes in a large pan of boiling water for just 10 minutes. Drain and transfer the potatoes to a roasting tin. Add the chickpeas and a tablespoon of the curry paste and mix well. Spread the mixture evenly over the roasting tin.

6. Rub the remaining curry paste all over the lamb and then put the racks of lamb fat-side up on top of the potatoes. Cook in the oven for 25 minutes (do not open the oven door). Yes, 25 minutes.

7. Remove from the oven and leave the lamb to rest for 10 minutes. Mix the potatoes and chickpeas with the yoghurt and coriander, then tuck in. And to posh it up even more, serve the cutlets with grilled tomatoes, some dressed watercress or a tasty green salad.

My Kind of Food. Instagram @johntorodecooks

PING COOMBES' SLOW COOKED MALAYASIAN LAMB & POTATO CURRY
SERVES 4

Ingredients

✤ 750g lamb shoulder or neck fillet, cut into 2 inch cubes

✤ 2tbs oil 4 round shallots or 1 large onion, sliced

✤ 4 cardomom pods, slightly crushed

✤ 1 cinnamon stick, about 5cm

4✤ cloves

✤ 1 star anise

✤ 1 sprig curry leaves

✤ 15g ginger, finely chopped

✤ 2 cloves garlic, finely chopped

✤ 500ml water

✤ 1 tsp salt

✤ 1 ½ tsp tamarind concentrate

✤ 400g waxy potatoes, peeled and cut into 3-4cm pieces

✤ 185ml coconut milk

CURRY PASTE

✤ 3tbs Malaysian curry powder or you can use Madras curry powder

1✤ /2 tsp fennel seeds, toasted and then ground

✤ 3 tbs water

1. Mix the curry paste ingredients together to form a paste.

Set aside. Heat oil in wok or pan, add cloves, cardamom and cinnamon stick and fry for one minute until fragrant. Add shallots, curry leaves, ginger, garlic and fry till shallots have softened. Add curry paste and fry for a further minute.

2. Add lamb and fry for five minutes till the pinkness is gone. Add water, salt and tamarind concentrate and bring the mixture to boil.

3. Lower the heat and simmer for 1 hour and 30 minutes.

Stir from time to time. If it is getting too dry before the lamb is tender, add a little water.

4. Add coconut milk and potatoes and continue to simmer for another 30 minutes or till lamb is tender and potatoes are soft. Served with rice or roti.

Master Chef Easter Puds
JANE DEVONSHIRE: CHOCOLATE WHOOPIE CAKES
MAKES ABOUT 9

These are lovely cakes to bake with children as they are so easy - literally throw everything in and mix - and they are great fun.

They can be made with a normal whisk but it's much easier if you have an electric one as the batter is quite firm.

Ingredients

✤ 75g unsalted butter, softened or melted

✤ 125g caster sugar

✤ 150g gluten-free plain flour

✤ 4 tablespoons cocoa powder

✤ 2 teaspoons gluten-free baking powder

✤ 2 large free-range eggs

✤ 1 teaspoon vanilla bean paste

✤ ½ teaspoon xanthan gum

FOR THE FILLING (CHOOSE ANY OF THE FOLLOWING) marshmallow fluff, chocolate fudge, icing from a can, fresh whipped cream and fruit

1. Preheat the oven to 180C/160C Fan/Gas Mark 4. Line a baking tray with greaseproof paper.

2. Place all the ingredients into a big bowl and whisk them together well until you have a stiff batter.

3. Carefully place heaped tablespoons of the mixture onto the baking tray, about 3cm apart as they will spread. Try to make sure they are the same size as you want to sandwich them together and they need to cook evenly.

4. Place the baking tray in the oven (you can do this in batches) for about eight minutes, until the cakes are cooked through and have crackles, but no moisture, on the top.

5. Remove from the oven and leave to cool, then carefully sandwich together using marshmallow fluff, chocolate fudge icing or fresh whipped cream and some fruit.

Vegetarian Hassle Free, Gluten Free by Jane Devonshire (Bloomsbury Absolute, £22), Photography by Mike Cooper. Instagram @janecdevonshire

IRINI TZORTZOGLOU'S BANANA & TOFFEE CAKE WITH A DULCE DE LECHE DRIZZLE
SERVES 4

Ingredients

✤ 300g plain flour 200g unsalted butter, soft

✤ 250g golden caster sugar

✤ 4 eggs

✤ 1 ½ tsp baking powder

✤ 1 ½ tsp bicarbonate of soda

✤ 1 tsp fine salt

✤ 2 tbsp vanilla extract

✤ 3 ripe bananas, approx. 250g

✤ 50g chopped soft toffee

✤ 100g Greek yogurt

✤ 200g dulce de leche

TO SERVE (OPTIONAL)

A handful of caramel pop corn Banana chips Broken up small Easter chocolate eggs

1. Grease a bundt tin or silicone mould (with 1.5ltr bakeable capacity) and dust with flour. Preheat the oven to 180C.

2. In a large bowl, sift the flour, salt, bicarbonate of soda and baking powder .

3. In another bowl, beat the butter with the sugar for a few minutes until light and fluffy. Add one egg and 1tbsp of the flour and beat. Add the remaining eggs, adding a little flour each time so that the mix does not curdle. Last add the vanilla extract.

4. In another bowl, mix the banana flesh with the yogurt and the toffee. Incorporate some of the flour and some of the banana/yogurt mix into the butter mix. Fold in using a spatula. Repeat until all the ingredients have been fully incorporated.

5. Spoon the mixture into the bundt cake tin and tap gently to get rid of any bubbles or gaps.

6. Bake in the oven for one hour, testing with a skewer or a thin blade knife after 50 minutes. The cake is ready when the skewer or knife comes out clean. Leave the cake to cool for a few minutes and turn out onto a cake dish. When completely cool, drizzle with the dulce de leche and decorate.

Author of Under the Olive Tree. Visit www.irinicooks.com Instagram @irinitzortzoglou

GREGG WALLACE'S TORTA AL CIOCCOLATO DI CAPRESE
SERVES 4

This beautiful tart originates from the island of Capri, one of my favourite places in the world. It contains chocolate, and almond flour rather than plain flour, so is very rich and decadent, something I am attempting to be.

Ingredients

✤ 225g (8oz) unsalted butter, plus extra for greasing

✤ 220g (7oz) dark cooking chocolate, plus extra to serve

✤ 4 large eggs, separated

✤ 180g (6¼oz) caster sugar

✤ Pinch of salt

✤ 260g (9½oz) almond flour cocoa powder, for dusting

1. Preheat the oven to 190C/170C fan, Gas Mark 5.

2. Line the bottom of a 20cm springform cake tin with baking parchment and grease the sides with butter. Sit a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not actually touch the water. Place the butter and chocolate in the bowl and stir with a wooden spoon until they melt together. Don't be tempted to turn up the heat. or the chocolate will become grainy. Set aside to cool slightly.

3. Put the egg whites and a tablespoon of the caster sugar into a bowl and whisk into stiff peaks.

4. Put the egg yolks and the remaining caster sugar into a separate bowl and whisk until thick, creamy and peach-coloured. Add the salt, almond flour and the cooled chocolate and give it a good mix.

5. Gently fold the beaten egg whites into the chocolate mixture until the bits of white disappear. Be careful as you want to keep it as airy as possible.

6. Pour the batter into the prepared cake tin and bake in the centre of the oven for 45-55 minutes, until a skewer inserted into the centre comes out almost clean (it is quite a gooey cake). Set aside to cool for about 15 minutes, then remove from the tin.

7.Transfer the cake to a plate and serve warm or cold, sprinkled with chunks of dark chocolate and dusted with cocoa powder .

SIMON WOOD'S DOUBLE CHOCOLATE BROWNIES
SERVES 4

Ingredients

✤ 200g double cream

✤ 500g butter

✤ 400g dark chocolate

✤ 130g plain flour

✤ 10g baking powder

✤ 700g sugar

✤ 8 eggs

1. In a glass bowl over a saucepan of hot water on a medium heat melt the chocolate and the butter together.

2. In another bowl beat eggs and sugar together until pale in colour and the sugar has dissolved.

3. Gently fold chocolate into eggs before sifting the dry ingredients into the beaten egg mix and folding carefully together to keep the mixture light.

4. Next whip cream to ribbon stage and stir into your chocolate mix.

5. Add into a 12in x 10in baking tray, cook for 35 mins at 180C. Remove from the oven and leave to cool before cutting into 12 pieces and dusting with icing sugar

...AND BROWNIE CHOCOLATE SAUCE
SERVES 4

A simple but luxuriously silky sauce to top ice cream, chocolate cake, brownies or profiteroles

Ingredients

✤ 200g good-quality dark chocolate, minimum 70% cocoa solids, chopped

✤ 175ml double cream

✤ 50ml Whole Milk

✤ 30g caster sugar

1. Bring a medium saucepan of water to the boil in a pan, then reduce the heat until the water is gently simmering.

2. Place a heatproof bowl over the water taking care not to allow the base of the bowl to touch the water. Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.

3. Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.

4. Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.

@WOODKRAFTCheltenham (Instagram) @SimonJWoodUK WOODKRAFT Cheltenham 13 Regent St, Cheltenham

Master Chef Easter Drinks
TIM ANDERSON' S GREEN TEA ARNOLD PALMER
MAKES 2 LITRES (70 FL OZ/8 CUPS), ENOUGH FOR 6-8 GLASSES

The Arnold Palmer is one of the world's greatest drinks, a simple but highly effective combination of iced tea and lemonade (non-sparkling American lemonade, that is).

The late golf legend for whom the drink is named preferred his made with three parts unsweetened tea to one part lemonade. I think this is about right the lemon and sugar just sort of seasons the drink, making it more quenching but without interrupting the easy-going nature of iced tea.

Green tea is a little more sharp than black tea, so I think it benefits from a little extra sweetness, but feel free to taste and adjust however you like. You can use any kind of Japanese green tea, but I quite like it with hojicha (roasted tea) or genmaicha (toasted rice tea).

Ingredients

✤ 2 lemons

✤ 2 litres (70 fl oz/8 cups) water

✤ 80g (3 oz/generous o cup) caster (superfine) sugar, or more to taste

✤ 8 x teabags of Japanese green tea, or 4 tablespoons loose-leaf Japanese green tea

✤ Ice cubes, to serve

1. Peel the lemons with a vegetable peeler, making sure there's as little white pith left on the peels as possible, then juice the lemons. Place the lemon peels and the lemon juice in a saucepan with the water and sugar and bring to a simmer.

2. Remove from the heat, leave to cool slightly, then add the tea. Leave to infuse for five minutes or so, or until it's as strong as you like it (add more sugar at this point as well, if you like).

3. Pass through a sieve (finemesh strainer) and chill in the refrigerator. Serve in highball or pint glasses with plenty of ice.

TIM ANDERSON: WATERMELON SAKI MOJITO
SERVES 1

Sake loves fruit and I think it is especially nice with watermelon. I came up with this for a special 'summer of sake' promotion we ran at the restaurant a couple of years ago and it was so popular it wound up on the permanent menu.

It is really, really, really, stupidly refreshing. And really easy. And really pink!

Ingredients

✤ ½ lime, cut into little wedges, plus a slice of lime to garnish

✤ 3-4 cubes watermelon (seedless or deseeded)

✤ 1 teaspoon demerara sugar 10-12 mint leaves, plus an extra sprig to garnish

✤ ½ shot/1 tablespoon white rum

✤ 2 shots/3 tablespoons sake (try to use a nice fruity sake, if you can)

✤ Sparkling water, to top up

✤ Ice (ideally crushed), to serve

1. Muddle the lime, watermelon, sugar and mint together in the bottom of a highball glass until the watermelon is completely liquefied and the sugar is dissolved.

2. Add the rum, sake, a splash of sparkling water and a handful of ice. Stir well and top with another splash of sparkling water.

3. Garnish with a slice of lime and a sprig of mint and serve with a straw.

TIM ANDERSON'S GREEN BRANDY SLUSH
SERVES 4

Ingredients

✤ 4 x teabags of Japanese green tea, or 2 tablespoons loose-leaf Japanese green tea

✤ 180 ml (6 fl oz/¾ cup) brandy

✤ 500 ml (17 fl oz/2 cups) lemon sorbet (1 carton)

✤ Handful of crushed ice juice of ½ lemon 4 slices

1. Steep the tea directly in the brandy, at room temperature - it should take 1-2 hours to infuse, but the longer you leave it the stronger it will taste.

2. Remove the teabags or strain out the leaves and combine the infused brandy with the sorbet, ice and lemon juice in a food processor or blender and blitz until smooth and slushy.

3. Serve in snifters, garnished with orange slices.

- Vegan Japaneasy by Tim Anderson (Hardie Grant, £22)

IRINI'S CORFIOT EASTER SLING

Ingredients

✤ 5ml green olive brine

✤ 20ml Fairtrade kumquat liqueur

✤ 10ml Cointreau

✤ 60ml gin

✤ 10ml simple syrup (1:1 sugar/water)

SERVE WITH:

✤ 2 drops of a high phenolic extra virgin olive oil

✤ 1 whole or half a kumquat on a stick

1. Put a glass in the freezer for 10 minutes.

2. In a shaker, mix everything with 3 cubes of ice, shake, strain into the cold glass with the kumquat and two drops of EVOO.