Keep that winning smile
These snacks are great for recovery but some of them contain a lot of dried fruit, which is particularly high in sugar and sticks to your teeth. Protect your smile from tooth decay by drinking water while eating and pair your snack with a non-sugar snack such as fresh fruit. Eating a recovery meal as soon as you can will help the enamel recover and keep all your pearly whites healthy.

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Recovery bars
After a hard training session you will be running on empty but eating the right snack in the first 30 minutes after playing sports will help you to recover. These tasty bars are an ideal snack to pack in your kit bag because they are just what your body needs. They are a good source of carbohydrates and protein that works to quickly refuel you while helping to build and repair tired muscles.

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The following recipe for Speedy Seedy Bars was featured as one of the four ‘seeds’ recipes in the weekend supplement of The Guardian, Cook. This recipe was chosen by the food writer, Eve O’Sullivan, for the Reader’s Recipe Swap. O’Sullivan wrote ‘Suzanne Anderegg’s speedy seedy bars are a fantastically versatile take on flapjacks–her ingenious use of bananas limits the volume of butter and syrup to a surprisingly delicious effect’.

Speedy seedy bars
These are easy to make and perfect for a quick bite after sports

Makes 12-14 bars 
Ingredients:
75g margarine or butter
3 tbsp golden syrup, honey or maple syrup
200g rolled porridge oats
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tsp ground cinnamon
100g sultanas or other dried fruit
2 bananas, roughly mashed

Method:

1. Preheat an oven to 160°C. Lightly grease and line the base of a 18 x 25cm baking tin.
2. Heat the margarine and syrup in a large pan, stirring until butter is melted. Remove from the heat, add the oats, seeds, cinnamon and sultanas. Mix until all the oats are well coated. Add the mashed bananas and mix until combined.
3. Tip the mixture into the tin, press down lightly, then bake for 25-30 minutes until starting to brown. Cool before cutting into bars.

Variation: Try using chopped dates, apricots or dried cranberries.

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DofE trek bars
My son asked if I could make him some bars that would help fuel him trekking for 2 days in the Peak District as part of the Duke of Edinburgh assessment for the Bronze Award. Challenge accepted!

Makes 12-14 thick bars 
Ingredients:
125g peanut butter
5 tbsp golden syrup, honey or maple syrup
200g rolled porridge oats
50g ground almonds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tsp ground cinnamon
2 tbsp cocoa
100g sultanas
50g chopped dates
50g chopped apricots
2 large bananas, roughly mashed

Method:

1. Preheat an oven to 160°C. Lightly grease and line the base of a 18 x 25cm baking tin.
   Place the peanut butter and syrup in a large bowl and beat until it is fully mixed.
2. Add the oats, almonds, seeds, cinnamon, cocoa and dried fruit. Mix until all the oats are well coated.
3. Add the mashed bananas and mix until combined.
4. Tip the mixture into the tin, press down lightly, then bake for 25-30 minutes until starting to brown. Cool before cutting into bars.

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Cocoa coconut trek bars

Makes 12-14 thick bars
Ingredients:
125g peanut butter
5 tbsp golden syrup, honey or maple syrup
200g rolled porridge oats
50g coconut
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp sesame seeds
2 tbsp cocoa
100g sultanas
50g chopped dates
50g chopped apricots
2 large bananas, roughly mashed

Method:

1. Preheat an oven to 160°C. Lightly grease and line the base of a 18 x 25cm baking tin.
2. Place the peanut butter and syrup in a large bowl and beat until it is fully mixed. Add the oats, almonds, coconut, seeds, cocoa and dried fruit. Mix until all the oats are well coated.
3. Add the mashed bananas and mix until combined.
4. Tip the mixture into the tin, press down lightly, then bake for 25-30 minutes until starting to brown. Cool before cutting into bars.

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Pumpkin spice coconut bars

Makes 24
Ingredients:
225g ground almonds
350g chopped dates
140g desiccated coconut
212g cooked pumpkin (or ½ 425g can pumpkin puree)
60g oats
2 tsp cinnamon
½ tsp ground ginger
¼ tsp of each nutmeg, cloves and allspice
1 tsp vanilla extract

Method:
1. Heat an oven to 160°C and lightly grease a 18 x 25cm baking tin.
2. Place the almonds, dates and coconut to a large bowl and mix together. Add the rest of the ingredients to the bowl and mix until it forms a thick dough.
3. Press the dough into the tin and bake for 20-25min until firm and starting to golden.
4. Let the bars cool for 10min before cutting into 24 slices. Cool completely before removing.

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PB & J refuel bars
While training for a marathon, I was inspired by #AnyWhichWayABix to come up with a bar recipe using Weetabix. This one really hits the spot after a long run!

Ingredients:
6 Weetabix, crushed (100g)
100g oats
6 tbsp mixed seeds
1 tsp ground cinnamon
50g raisins
8 dates, chopped (50g)
75g crunchy peanut butter
2 bananas, roughly mashed
50g strawberries, chopped

Method:
1. Preheat an oven to 160°C. Lightly grease and line the base of an 18 x 25cm baking tin.
2. Place the Weetabix, oats, seeds, cinnamon and dried fruit into a large bowl and mix. Stir in the peanut butter and mashed banana. Finally, fold in the strawberries and mix until combined.
3. Tip the mixture into the tin and press down evenly. Bake for 25-30 minutes until starting to brown. Cool before cutting into bars.

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PB & J muffins
I have always loved the salty-sweet combination of peanut butter and jam. However, these chunky muffins are a much healthier and tastier version of the PB & J sandwiches that I used to bring for lunch every day at school. Now my children also share a love of PB & J and there is no chance of these muffins returning home, uneaten.

Makes 18
Ingredients:
300g wholemeal flour
150g rolled porridge oats
3 tsp baking powder
40g sugar
150g crunchy peanut butter
450ml skimmed milk
2 medium eggs, beaten
150g fresh (or defrosted) raspberries

Method:

1. Preheat the oven to 200°C. Combine the flour, oats, baking powder and sugar together in a large bowl.
2. In another bowl, mix the peanut butter, milk and eggs (don’t worry if it is a bit lumpy). Pour the wet ingredients into the dry and stir until just combined. Fold in the raspberries.
3. Spoon into muffin cups and bake for 20-25 minutes until golden brown. Leave for 2 minutes before removing.

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Peanut butter and banana scones 

Makes 12 scones
Ingredients:
500g wholemeal self-raising flour
Extra flour for rolling
½ tsp cinnamon
½ tsp nutmeg
1 very large banana or 2 small
50g crunchy peanut butter
300ml skimmed milk

Method:

1. Set the oven to 200˚C and line 2 baking trays with parchment paper.
2. Mix the flour and spices in a large bowl.
3. Chop the banana into circles ½ cm thick and fold into the dry ingredients. Measure out the peanut butter and milk together and add to the dry ingredients all at once. Stir thoroughly together until fully mixed (don’t worry if the bananas get a bit mashed).
4. Place the mixture on to a floured surface and roll out to around. 2cm thickness. Cut into 12 scones and cook for 15-20 minutes until just starting to turn golden brown.

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Plum, blueberry and walnut scones
These scones make a good addition to a packed lunch or perfect mid-afternoon snack. You can substitute pecans or almonds for the walnuts.

Makes 15-18 scones
Ingredients:
500g seeded wholewheat flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
250g plums, chopped (around 5 small)
250g blueberries
100g walnuts, chopped
500ml buttermilk
40ml sunflower oil

Method:

1. Preheat an oven to 200˚C and line two baking trays with parchment paper.
2. Place the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl and stir together with a spoon until fully mixed. Fold in the plums, blueberries and walnuts.
3. Add the buttermilk and oil together to the bowl and mix until just combined. Roll out gently with a little flour and cut into scones. Place on the baking trays, leaving space between each to rise. Bake for 17-20min until lightly browned and cooked through.

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Blueberry, walnut and maple Scones of Destiny
In a nod to the famous Scottish Stone of Destiny which plays an important part in the Coronation ceremony, I wanted to create a more traditional scone and add some distinctly Canadian flavours.

Makes 8
Ingredients:
250g wholewheat flour
1 tsp baking powder
¼ tsp bicarbonate of soda
½ tsp cinnamon
20ml margarine
100g blueberries
55g walnuts, chopped
180-200g fat free plain yoghurt or buttermilk
1 tbsp maple syrup

Method:

1. Preheat an oven to 200˚C and line a baking tray with parchment paper. Place the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl and stir together with a spoon until fully mixed.
2. Crumble in the margarine with your fingers until it resembles breadcrumbs.
3. Add the blueberries, walnuts, 180g yoghurt and maple syrup together to the bowl and mix until just combined. Add more yoghurt if required as the dough should be soft but not too wet. Turn out the dough onto a floured surface and roll or pat out gently to around 2cm thick. Cut into scones and place on the baking tray, leaving space between each to rise.
4. Bake for 17-20min until lightly browned and cooked through.

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Carrot and sultana scones
These scones will remind you of a very moreish carrot cake and so I recommend making a double batch and freezing some for a rainy day.

Makes 8 scones
Ingredients
275g wholemeal flour
2 tsp baking powder
¼ tsp cinnamon
¼ tsp mixed spice
100g carrots, coarsely grated
50g sultanas
25g pumpkin seeds or mixed seeds
25g walnuts, chopped
125ml skimmed milk
40ml sunflower oil
1 tsp vanilla extract

Method

1. Heat the oven to 200ºC and line a baking tray with parchment. Add the flour, baking powder and spices to a large bowl and mix until blended. Add the carrots, sultanas, seeds and nuts.
2. Make a well in the centre and pour in the milk, sunflower oil and vanilla extract. Stir until everything comes together and forms a soft dough.
3. Place the dough on a countertop and pat it out to a thickness of about 2cm. Cut into 8 scones of any shape you wish.
4. Transfer to the baking tray and bake for 15–18 minutes, until risen and golden. Leave to cool on a wire rack before serving.

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Apple, Wensleydale and cranberry drop scones
These scones are very moreish and also make a great breakfast or teatime snack.

Makes approx. 20
Ingredients:
500g seeded wholewheat flour
2 tsp baking powder
1 tsp cinnamon
½ tsp mixed spice
2 large apples, chopped
75g raisins or sultanas
75g dried cranberries
50g walnuts, roughly chopped
150g Wensleydale and cranberry cheese, crumbled
40ml sunflower oil
450ml skimmed milk

Method:

1. Preheat an oven to 210˚C and line two baking trays with parchment paper. Place the flour, baking powder and spices in a large bowl and stir together with a spoon until fully mixed. Fold in the chopped apples, raisins, cranberries, cheese and walnuts.
2. Add the milk and oil together to the bowl and mix until just combined. Using the spoon, drop the mixture into scone-sized blobs on the baking tray, leaving space between each to rise.
3. Bake for 17-20min until lightly browned and cooked through.

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Pecan and date bread
This bread is so good that you may resort to hiding any leftovers for a clandestine snack. Not that I’ve ever done that…

Makes 1 loaf
Ingredients:
700g Wholemeal seeded flour
50g oats
7g fast action yeast
½ tsp salt
½ tsp sugar
100g pecan halves
75g dates, chopped
½ tsp extra virgin olive oil

Method:

1. Place the flour, oats, yeast, salt and sugar in a large bowl and mix together. Add 490-500ml of tepid water and mix until it forms a dough. Knead on a floured surface for 5 min until elastic.
2. Add the pecans and dates and knead to mix. Form the dough into a ball and place in a large bowl. Brush a little olive oil on top and cover loosely with cling film. Leave in a warm place to rise for 1 hour.
3. Punch down the dough and knead lightly. Form into a loaf shape and place on a lined baking tray.
4. Preheat an oven to 200˚ Bake for 30-35 minutes until browned and cooked through. Cool slightly before slicing.

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Herby soda bread with seeds
You don’t have to tell anyone that this soda bread contains courgette but it’s the reason why it is so moist.

Makes 1 loaf
Ingredients:
250g white flour
250g wholemeal flour
100g oats
1 tsp bicarbonate of soda
50g mixed seeds or chopped nuts
1 medium courgette (around 200g) grated
Handful of fresh basil, oregano and mint leaves
540-550ml buttermilk

Method:

1. Preheat an oven to 200˚C and line a baking tray with parchment paper. Place the dry ingredients and the seeds or nuts into a large bowl and mix together. Grate the courgette and add to the bowl. Roughly chop the basil and mint. Add it together with the oregano to the rest of the ingredients. Stir until everything is well mixed.
2. Add ⅔ buttermilk and stir until it forms a soft dough. Add the rest if needed. Turn the dough onto a lightly floured countertop and gently knead it. Form it into a round loaf and place it on the baking tray. Score the top of the loaf with an ‘X’ and bake for 40-45min or until cooked through and browned.

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Walnut, sesame & fig bread
I used spelt flour in this recipe because it gives the bread a slightly nutty flavour but you can also make it using only wholemeal flour.

Makes 1 loaf
Ingredients:
330g wholemeal flour
330g spelt flour
1 tsp yeast
1 tsp brown sugar
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp sumac (optional)
50g sesame seeds + 1 tbsp for topping
100g walnuts, finely chopped
100g figs, chopped
1 pear, finely chopped
1 tsp olive oil

Method:

1. Place the flours, yeast and brown sugar in a large bowl and mix the ingredients together while getting rid of any lumps. Stir in the dried herbs, sumac and sesame seeds.
2. Prepare the walnuts, figs and pear and add together to the dry ingredients. Mix until combined. Add 380ml of warm water to the bowl and mix together until it begins to form a soft dough. Add an extra 20ml of water, if needed. Turn the dough out onto a lightly floured countertop and knead for around 5 minutes until the dough is slightly stretchy.
3. Pour the olive oil into the bowl and place the dough back in it, turning it so that it is coated all over. Cover loosely with some cling film and a dish towel and place in a warm area for 1 hr to rise.
4. Preheat an oven to 180˚C and line a baking tray with parchment paper. Turn the dough out onto the countertop and knead it slightly, forming it into a ball. Place the dough on the parchment paper and form it into a rounded loaf. Sprinkle the remaining sesame seeds on top and score a cross on top of the dough with a knife. Bake for 40-45 minutes until browned and cooked through. 

   

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Spiced fruit and nut bread with clementines
A very simple but moreish bread to make that can be varied according to what you have in your cupboard. This recipe was featured as one of 5 ‘clementines’ recipes in the weekend supplement of The Guardian, Cook. The recipe was chosen by food writer, Eve O’Sullivan, for the Reader’s Recipe Swap. She wrote that ‘If you’re on the hunt for an easy breakfast, look no further’. 

Makes 1 large loaf
Ingredients:
500g wholemeal or granary bread flour
1 tsp bicarbonate of soda
½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 large clementines
4 tbsp mixed seeds
100g raisins or sultanas
100g dried cranberries
200g chopped nuts such as almonds, pistachios or walnuts
1 egg
500ml buttermilk

Method:

1. Preheat an oven to 200˚C and line and lightly grease a baking tray. Place the flour, bicarbonate of soda and spices in a large mixing bowl and mix together.
2. Grate the rind of the clementines and add to the bowl. Chop the flesh of the clementines and add along with the seeds, dried fruit and nuts. Stir until mixed.
3. In a separate bowl, beat the egg with the buttermilk. Add to the dry ingredients and stir until it is just mixed (It should make a sticky dough).
4. Pour the dough onto the baking tray and form it into the shape of a large mound using a spatula. Bake for40- 45 minutes until cooked through and browned. Remove from the tray and leave to cool on a wire rack for about 15 minutes before slicing it up.

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Alpine bread
This bread was inspired by the amazing cheeses and breads I fuelled up on while running the Eiger Ultra Trail in Grindelwald.

Makes 1 large loaf
Ingredients:
500g wholemeal or granary bread flour
1 tsp bicarbonate of soda
4 tbsp mixed seeds
100g Emmental or gruyere cheese
120g apple, approx. 1 small, no need to peel
100g raisins or sultanas
100g dried cranberries
200g chopped nuts such as almonds, hazelnuts, walnuts or a mix
1 egg
600ml buttermilk

Method:

1. Preheat an oven to 200˚C and line and lightly grease a baking tray. Place the flour, bicarbonate of soda and seeds in a large mixing bowl and mix together.
2. Grate the cheese and chop the apples and add to the bowl along with the dried fruit and nuts. Stir until mixed.
3. In a separate bowl, beat the egg with the buttermilk. Add to the dry ingredients and stir until it is just mixed. It should make a soft dough.
4. Place the dough onto the baking tray and form it into the shape of a large mound using a spatula. Bake for 40-45 minutes until cooked through and browned. Remove from the tray and leave to cool on a wire rack for about 15 minutes before slicing it up.

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Super seedy bread
This bread is very satisfying to make if you have any worries because kneading is not only a great way to get out some stress but you will also be rewarded with a very tasty loaf.

Makes 1 loaf
Ingredients:
375g seeded wholemeal flour, plus extra for dusting
7g sachet fast action yeast
3 tbsp mixed seeds + extra for sprinkling
1 tsp sugar
½ tsp salt
240ml warm water
1 tbsp olive oil
1 egg, beaten

Method:

1. Mix the flour, yeast, seeds, sugar and salt together in a bowl. Add the water and oil and mix until it forms a dough. Knead the dough until elastic. Leave covered in a greased bowl with cling film and let rise 1hr or until doubled.
2. Preheat an oven to 200°C and line a baking tray. Place the dough on a flour dusted countertop and knead it lightly. Shape into a round loaf and place on the baking tray.
3. Brush the beaten egg on top of the dough and sprinkle with seeds. Place in the oven and bake for 35-40 minutes or into lightly browned and cooked through. Cool 10min before slicing.

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Vanilla chai tea bread
A very simple bread to make and enjoy alongside a cuppa. This recipe is very versatile and is good for using up any of small quantities of forgotten dried fruit and nuts discovered at the back of the cupboard. My two favourite versions of this tea bread are sultana & almond and fig & pistachio. I normally make this recipe without using any sugar as my family finds it sweet enough. 

Makes 1 loaf
Ingredients:
1 Vanilla chai tea bag
500g wholewheat self-raising flour
100g sultanas or chopped figs
100g chopped almonds or pistachios
2 pears, chopped (no need to peel)
1 egg
1 tbsp flaked almonds or chopped pistachios

Method:

1. Preheat an oven to 200˚C and lightly grease a loaf tin. Add the tea bag to 500ml boiling water and set aside to cool.
2. Place the flour, dried fruit and nuts in a large mixing bowl and mix together. Stir through the chopped pear.
3. In a separate bowl, beat the egg and add the cooled tea. Add to the dry ingredients and stir until it is just mixed.
4. Spread out the dough in the baking tin and sprinkle with the flaked almonds or chopped pistachios. Bake for 40- 45 minutes until cooked through and lightly browned. Remove from baking tin and leave to cool on a wire rack for about 15 minutes before slicing it up.

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Sweet potato bread
This yummy loaf is a great way to use up any leftover starchy veg. You can use leftover boiled or baked sweet potatoes whether it is peeled or not and even substitute leftover squash or pumpkin. If you wish to make a sweeter loaf simply add a handful of sultanas or other dried fruit to the mix.

Makes 1 loaf
Ingredients:
500g seeded wholemeal flour (or wholemeal flour with 2 tbsp mixed seeds)
1 tbsp fast action yeast
4 tbsp pumpkin seeds
1 tbsp sugar
1 tbsp olive oil
1 tsp salt
50g chopped nuts (walnuts and pecans work well)
180g cooked sweet potato
180ml tepid milk
1 egg, beaten (optional)

Method:

1. Place the flour, yeast, pumpkin seeds, sugar, olive oil , salt and walnuts into a large bowl and stir together. Add the sweet potato and mash it into the mix. Add the milk and mix until well blended and it comes together. Add more flour or milk as necessary to make a soft but not too sticky dough.
2. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, about 7 min. Form into a ball and place into a greased boil. Cover with clingfilm and leave in a warm place to rise for 1 hour or until doubled.
3. Heat an oven to 190°C and line or grease a baking sheet with a little olive oil. Turn the dough out onto the countertop and knead lightly. Form into a round and place onto the baking tray. Use a knife to make a cross on the top of the dough.
4. Bake for 30min then remove from oven. Brush the bread with the beaten egg, if using, and return to the oven to cook another 10-15min until the glaze and bread is cooked through. Remove from the oven and cool on a rack for 10min before slicing up.

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Pesto swirls
These pesto bundles are very moorish and so although they need to rise twice they are definitely worth the wait.

Makes 10-12 swirls
Ingredients:
450g wholemeal bread flour
7g fast-action dried yeast
½ tsp salt
2 tbsp extra virgin olive oil plus more for greasing
250g ricotta cheese
Large handful of fresh basil (around 30g)
70g semi-dried tomatoes, chopped
1 garlic clove, crushed
2 tbsp pine nuts
Black cracked pepper
3 tbsp grated Parmesan cheese

Method:

1. Place the flour, yeast, and salt in a large mixing bowl and mix together. Make a well in the centre of the flour and pour around 280-300ml warm water (you may need slightly more or less depending on your flour). Mix with a wooden spoon until it forms a dough then turn it out onto a countertop. Knead the dough for 5 minutes until it is elastic and smooth.
2. Form the dough into a ball and rub a little olive oil all over. Place back into the bowl and cover it loosely with cling film. Leave in a warm place to rise for 1 hour or until it has doubled in size.
3. Once the dough has risen line a baking tray or Swiss roll tray with parchment paper and grease with a little oil.
4. Place the ricotta cheese in a sieve over a bowl and leave to drain for at least 10min.
5. Turn the dough out onto a floured countertop and knock the air out a little bit by lightly kneading it 3-4 times. Roll the dough out into a rectangle, approx. 30x40cm. Spread the ricotta cheese evenly on top of the dough. Roughly chop the basil and sprinkle it over top with the chopped tomatoes, garlic and pine nuts. Season with black cracked pepper.
6. Roll up the dough like a Swiss roll and pinch the ends together to seal the filling. Slice the roll into approx 12 rounds and place them slightly apart on the baking tray. Loosely cover with oiled clingfilm and leave to rise another 30min-1 hr until doubled again.
7. Preheat an oven to 180˚C. Sprinkle the Parmesan cheese on top of the swirls and bake for 35-40 minutes until browned and cooked through. Remove from the baking tray and leave to cool on a wire rack for about 10 minutes before eating.

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Spiced plum and walnut swirls

Makes 8-10 swirls
Ingredients:
350g wholemeal bread flour
7g easy-bake dried yeast
¼ tsp salt
Olive oil for greasing
125g chopped plums
½ clementine or satsuma
1 small star anise
50g walnuts, roughly chopped
½ tsp cinnamon

Method:

1. Place the flour, yeast, and salt in a large mixing bowl and mix together. Make a well in the centre of the flour and pour around 190-200ml warm water (you may need slightly more or less depending on your flour). Mix with a wooden spoon until it forms a dough then turn it out onto a countertop. Knead the dough for 5 minutes until it is elastic and smooth.
2. Form the dough into a ball and rub a little olive oil all over. Place back into the bowl and cover it loosely with cling film. Leave in a warm place to rise for 1 hour or until it has doubled in size.
3. Meanwhile, make the plum compote by placing the plums in a saucepan with the star anise. Squeeze the juice from clementine on top and heat to medium heat. Let bubble for a minute and then stir as it continues to cook. Stir with a wooden spoon and slightly mash the plums on the side of the pan. After 5min it should be thick and jammy but you can check if it is done by dragging the spoon across the bottom on the pan. If the compote separates for a moment to make a line then it is done. Leave to cool while the dough rises.
4. Once the dough has risen, preheat an oven to 200˚C. Line a baking tray or Swiss roll tray with parchment paper.
5. Turn the dough out onto a floured countertop and knock the air out a little bit by lightly kneading it 3-4 times. Roll the dough out into a rectangle, approx. 1cm thick. Remove the star anise from the plum compote and spread it evenly across the dough, leaving a slight edge to allow for leakage. Scatter the walnuts on top and sprinkle the cinnamon evenly. Roll up the dough like a Swiss roll and pinch the ends together to seal the fruit.
6. Slice the roll into rounds approx. 2cm wide and place on the baking tray. Continue and place apart slightly. Bake for 20-25 minutes until browned and cooked through. Remove from baking tin and leave to cool on a wire rack for about 10 minutes before eating.

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Hot cross bunnies
These are quite enjoyable to make and decorate but if you do not have the time or patience just form them into the bog standard hot cross buns shape at step 4 and use the runny flour to make a cross. In any case, these exceptionally good buns will certainly not taste bog standard!

Makes 24
Ingredients:
900g wholewheat flour
½ tsp salt
4 tsp quick active yeast
1 tsp sugar
2 tsp ground cinnamon
1 tsp ground cloves
Zest of 1 lemon
Zest of 1 orange + flesh
3 tbsp sunflower oil
175g chopped apple (around 2 small)
150g currants
100g sultanas + extra for decoration (see below)
100g chopped walnuts
1 egg, beaten
4 tbsp flour
To decorate:
Sultanas for eyes
Hazelnuts for nose
Dried apricots cut into slivers for whiskers

Method:

1. Combine the flour, salt, yeast, sugar, spices and zests in a large bowl. Add 600ml of warm water and the sunflower oil and mix together using an electric mixer and dough hook or by hand. Continue to knead the dough for two minutes.
2. Chop the flesh of the orange and add to the dough along with the apple, dried fruit and walnuts. Knead for 5 minutes until the dough is elastic.
3. Leave the dough in a bowl and cover it loosely with cling film. Leave it to rise until it has doubled (around 1-1½ hours). Place the dough on a countertop and knead a couple of times to knock out the air. Divide into 24 pieces and line a baking tray with parchment.
4. Working with one piece of dough at a time, shape each piece into a round. Make 2 cuts at a 45 degree angle on each side of the round near the top to form two rabbit ears. Pull the ears away slightly from the face and either let them hang down as floppy ears (see below) or place them more vertically in a classic bunny face. Bear in mind though that the buns will be more compact with floppy ears and so easier to wrap and pack into a pocket to eat as an after sport snack. Repeat with the rest of the dough, place onto the baking tray and leave for 40min to rise again.

5. Preheat an oven to 210˚C. Brush the beaten egg over the tops of the buns. Stick on sultanas to make eyes, a hazelnut for the nose and sliced dried apricot for whiskers. Mix the flour with a little water to form a runny dough and use it to carefully fill in each ear on top of each bun.

6. Bake the buns for 15-20 min until they are golden and cooked through and the whiskers are starting to blacken. If you wish the whiskers less brown then cover the buns while cooking for the last 7min. Serve while warm (although any cold leftovers will be quickly gobbled up, too).

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Christmas hot chocolate
This hot chocolate will warm you up and help you recover any time of the year but the spices will definitely put you in a festive mood.

Ingredients:
2 tbsp cocoa
1-2 tbsp sugar or equivalent sweetener, to taste
250ml skimmed milk or alternative
A good pinch of ginger, nutmeg and cinnamon plus extra for serving

Method:

1. Place the cocoa and sugar in a heatproof large mug and stir to mix any lumps out. Add a little milk at a time and mix in completely with the cocoa and sugar before adding more. Repeat until you have added all of the milk. You may also find it useful to use a whisk or milk frother to blend.
2. Heat the mug in a microwave for 1½ – 2 min on high until it is fairly warm. Mix again and heat until it is hot but not boiling. Sprinkle a little cinnamon on top before serving.

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Easy speedy custard
The first thing you may notice about this custard is that it is not yellow in colour but most commercially made custard and powdered mixes contain annatto to give it that more recognisable canary yellow hue. However, despite the pale colour I can assure that it still tastes great.

Makes around 550ml
Ingredients:
500ml skimmed milk
2 tbsp sugar or equivalent sweetener
2 tbsp cornflour
1 egg
1 tsp vanilla extract

Method:

1. Heat the milk in a saucepan on med-low heat until simmering but not boiling.
2. While the milk is heating, mix the sugar or sweetener with the cornflour in a medium bowl. Add the egg and whisk together until there are no more lumps.
3. Remove the milk from the heat and gradually pour a little milk into the egg mixture while continuing to whisk. Add a little more milk and whisk in. Continue until all of the milk is added.
4. Pour the mixture back into the saucepan and heat again on medium heat. Stir with a wooden spoon, stirring constantly until thickened. Serve at once.

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