Swiss roll

Preparation time: 10 mins
Cooking time: 7-10 mins (less for fan assisted)
Oven temperature: 220C/Gas 7

Ingredients

3 eggs
75g/3oz caster sugar
75g/3oz plain flour
4 tablespoons raspberry jam (we also tried a vanilla cream but I don't have the recipe for that - I'll update this when I have it)
caster sugar for dredging
(we also tried some self-raising flour to try to make the sponge thicker)

Method

1. Line and grease a 23x30cm/ 9x12in swiss roll tin (a normal baking tray will be fine but check the size in case you need more of the sponge mixture to fill it). Whisk the eggs and sugar until very pale and thick enough to leave a trail when the whisk is lifted out. Carefully fold in the flour using a metal spoon. Pour the mixture into the prepared tin, spreading it out very lightly. Bake in a hot oven for 7-10 mins (less for fan assisted).




2. Meanwhile, place a clean tea-towel on a work surface, cover with greaseproof paper and dredge with sugar. Turn out the hot swiss roll on to the paper. Trim off the edges, spread with jam and, using the cloth and paper as a guide, quickly roll up tightly. Dredge with caster sugar and cool a wire rack.




We found the sponge was too thin and broke easily when trying to roll it. Therefore, try playing around with the ingredients or quantities. If you find a way to make this work, or a better recipe, do let us all know!

Chicken Tagine

(This recipe was borrowed from http://www.bbc.co.uk/food/recipes/database/chickentagine_74834.shtml. Thank you BBC!)

Ingredients

125g/4½oz green olives
100ml/3½fl oz olive oil
1 large onion, chopped
4 chicken breasts
2 garlic cloves, chopped
1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
½g saffron threads
1 tsp ground ginger
1 tsp freshly ground black pepper
1 large preserved lemon, peel only, chopped
3 tsp chopped fresh coriander
1 tsp chopped fresh parsley
vegetables, to serve

Method

1. Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.

2. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.

3. Add the chicken breasts and fry for a minute or two.

4. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.

5. Add the preserved lemon, coriander, parsley and the blanched olives.

6. Add enough water to just cover the chicken, then bring to the boil.

7. Reduce the heat, cover and simmer on a low heat for about 35 minutes.

8. Serve with a selection of steamed vegetables.