Masak Masak Ala Emak

Beef Wellington Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Yummy Roast turkey crown Mary Berry shows you how to cook a roast turkey crown - deliciously flavoured with orange and thyme - in 10 easy steps. A wonderful option for Christmas dinner. To find exact  turkey crown cooking times  use our roast calculator. This meal, if served as 10 portions, provides 335kcal, 56g protein, 7g carbohydrate (of which 3.5g sugars), 8g fat (of which 4g saturates), 0.4g fibre and 0.9g salt per portion.

Gordon Ramsay's roast turkey crown Gordon Ramsay shows you how to roast turkey crown with a herb butter, stuffing and delicious creamy gravy. This turkey crown recipe is fit for a king. Calculate your exact  turkey crown cooking times  with our roast calculator.

Gingerbread cake with orange icing This rich, treacly gingerbread is addictively good. Try making it as an alternative to a traditional Christmas cake. ( https://www.bbc.co.uk/food/recipes/gingerbread_cake_with_69829 )

Sticky ginger puddings This is quick recipes, only take 10 to 30 mins for cooking time .  This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky.  For this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds.

Sticky gingerbread cake If you can, wrap and keep this tea time treat for a few days before eating – its stickiness will develop as it matures. this recipe only take less than 30 mins for preparation and 30 mins to 1 hour for cooking time.

Sardines in tortillas with spicy tomato sauce and refried beans Pan de cazon, literally translated as bread with dogfish, is a dish popular in Yucatan. I was surprised to find that the dogfish tasted more like tinned sardines. So I tried making this with a couple of tins of sardines and it was really lovely. Ingredients 2 tbsp  olive oil 1 medium onion, sliced 1 clove garlic, chopped 1 tsp dried epazote or oregano ½ –1 habanero chilli, stem and seeds removed, roughly chopped 600ml/20fl oz tomato passata 250g/9oz sardines in olive oil, drained 250ml/9fl oz corn oil, for deep frying 12 small corn tortillas (about15cm/6in tortillas) salt and freshly ground pepper 1 avocado, stone and skin removed, to serve For the refried beans 600g/1lb 5oz black beans, rinsed 2 medium onions, finely chopped 6 garlic cloves, finely chopped 1 bay leaf ½ tsp dried epazote or oregano 35g/1¼oz lard 1 green jalapeno or serrano chilli, finely chopped ½ tsp salt Method To m

Vegan pavlovas Vegan meringues are easy to make and require little hands on time. These contain relatively cheap ingredients so you can make them all the time. Each serving provides 163 kcal, 1.5g protein, 13g carbohydrates (of which 12g sugars), 12g fat (of which 10g saturates), 0.7g fibre and trace salt.( By   Matt Pritchard ) Ingredients For the meringues 100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled ¼ tsp cream of tartar 100g/3½oz caster sugar 1 tbsp lemon juice 1 tsp vanilla bean paste drop of red food colouring (optional) For the topping coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled 3 tbsp agave syrup ½ tsp vanilla bean paste small punnet of strawberries, halved (optional) handful of passion fruit, halved (optional) Method Preheat the oven to 100C/80C Fan/Gas ¼. Line a large

Coconut chili chicken This coconut chicken curry recipe is proof that making your own curry from scratch really is easy. ( By   Nigel Slater ) Ingredients 3 plump stalks lemongrass 50g/2oz fresh ginger 2 hot red chillies 2 cloves garlic a bunch coriander 2 limes 2 tbsp ground nut  oil 200g/7oz tomatoes 2 tbsp fish sauce (nam plah) 2 tbsp dark soy sauce 8 chicken thighs 400ml/14oz can coconut milk 8 apricots, halved Method Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and le

Haddock parcels and coconut rice The haddock simply cooked with chilli, coriander and lemongrass in this flavoursome, healthy dish, served with coconut rice. This meal is  low calorie  and provides 403 kcal, 34.4g protein, 57.5g carbohydrate (of which 0.4g sugars), 2.2g fat (of which 0.9g saturates), 0.1g fibre and 0.3g salt per portion. Ingredients 4 haddock fillets, about 150g/5½ oz each 4 tbsp chopped fresh coriander 1 red chilli, chopped 1 shallot, thinly sliced 1 lime, sliced, plus extra lime halves to serve 2 lemongrass stalks, 1 roughly chopped and 1 bashed 300g/10½oz basmati rice 2 fresh or dried kaffir lime leaves 50ml/2fl oz reduced-fat coconut milk Method Preheat the oven to 180C/160C Fan/Gas 4. Cut 4 pieces of nonstick baking paper, each 30cm/12in square. Put a haddock fillet in the centre of each piece and arrange some of the coriander, chilli, shallot, lime and chopped lemongrass stalk evenly over each. Wrap them up into neat parcels. Transfer t

Thai coconut-chilli prawns The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party.( By   The Hairy Bikers ) Ingredients 4cm/1½in piece fresh galangal, peeled, chopped 2.5cm/1in piece fresh ginger, peeled, chopped 2 stalks lemongrass, outer leaves removed, inner core chopped 2 garlic cloves, peeled 1 red chilli, stalk removed 2 limes, zest and juice 3 tbsp soy sauce small bunch fresh coriander, roots and leaves chopped separately 1 x 100g/3½oz block dried coconut 24 large prawns, peeled, heads removed ½ fresh coconut, flesh only ½ lime, cut into wedges, to serve Method Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then mas

Rose, raspberry and coconut fool I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients!( By   Nadiya Hussain ) Ingredients 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water vari

Coconut cake By   Annie Rigg This recipe uses desiccated coconut and coconut cream to give a good hit of coconut flavour.  For this recipe you will need 2 x 20cm/8in sandwich cake tins. Ingredients 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ lime, zest only 250g/9oz plain flour 3 tsp baking powder pinch salt 75g/2½oz desiccated coconut 4 tbsp coconut cream For the icing 50g/1¾oz coconut chips 200g/7oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar 4 tbsp coconut cream 2 tsp vanilla extract or 1 tsp vanilla bean paste ½ lime, zest only salt Method Preheat the oven to 200C/180C Fan/Gas 6. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too.

Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. Ingredients 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter How-to-videos Method Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do

Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend.( link ) Ingredients 8 thin rashers smoked streaky  bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach For the hollandaise 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling

Eggs Benedict is the perfect weekend breakfast. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop-bought variety. Ingredients 6 eggs, at room temperature 2 tbsp white wine vinegar 6 English muffins, halved butter, for spreading 6 slices ham or smoked salmon 1–2 tbsp finely snipped fresh chives For the hollandaise sauce 225g/8oz butter, cubed 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, very finely chopped 10 black peppercorns 1 bay leaf 3 fegg yolks pinch sea salt pinch caster sugar Method Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and reduce to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water, then remove the eggs and place them on a kitchen towel. For the hollandaise sauce, melt the butter slowly in

Ingredients For the pickled radishes 2 bunches  radishes , sliced, leaves reserved (see below) 2 tbsp golden caster sugar 1 tbsp white wine vinegar 1 tbsp low-salt  soy sauce 1 tbsp brown sugar 1 red chilli, deseeded and sliced For the duck 1 tsp clear honey 1 tbsp low-salt  soy sauce 1 tbsp rice wine 1 tbsp white wine vinegar 1 tsp five spice powder 2 duck breasts For the radish leaves 1 tbsp vegetable oil leaves from 2 bunches  radishes 2 garlic cloves, sliced 1 tsp low-salt  soy sauce 1 tsp sesame oil 1 tsp sesame seeds Method Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.