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Ratatouille chutney :

Method : 1. Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender.

2.  Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.
500g onions
500g apples
1 tbsp paprika
500g ripe tomatoes
500ml white wine vinegar
2 tsp black mustard seeds
300g light muscovado sugar
2 tsp lightly crushed coriander seeds
1 red chilli (deseeded if you don't like it too hot)
1½ kg mix of red peppers, aubergines and courgettes   

Vietnamese chicken baguettes (Bhan Mi) 

Method : 1. Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.

2. Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.

3. Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it's time for lunch, pour over the sauce just before tucking in.

juice ½ lime   
1 tsp olive oil
1 tsp rice vinegar
1 sandwich baguette
1 small chicken breast
1-2 tbsp sweet chilli sauce
½ tsp golden caster sugar
2 spring onions, thinly sliced
½ small carrot, peeled and grated
½ red chilli, thinly sliced into rounds
3-4 Little Gem lettuce leaves, washed
2½cm/1in piece cucumber, deseeded and sliced

Giant jaffa orange cake

Ingredients:    250g pack butter, softened, plus extra for greasing
300g golden caster sugar
4 large eggs
100g full-fat natural yogurt
300g plain flour
2 tsp baking powder
zest 4 large orange (use the oranges below)

For the orange jelly
juice 5 large oranges (about 500ml), save the   zest of 1orange to finish 100g golden caster sugar 6 gelatine leaves For the chocolate ganache 300ml pot double cream 200g milk chocolate, finely chopped 100g dark chocolate, finely chopped

To finish 2 tbsp apricot jam zest 1 orange

1. First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you'll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.

2. Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.

3. Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well – you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).

4. To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

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