Method Preheat oven to 180C. Grease and line a loaf tin with non-stick baking paper, allowing a 2cm overhang on both long ends. In a large bowl combine all the ingredients being careful not to ...

Line a loaf tin with baking paper. Using a spoon, scoop out the pumpkin flesh and transfer into a food processor. Puree until smooth. Measure out a cup and a half of pumpkin puree to use in the ...

Pre-heat oven to 160°C. Line a 1 litre loaf tin with baking paper. Heat oil in a large frying pan and sauté the leek over low heat until softened but not coloured. Cook the broccoli and potatoes ...

5. Line a loaf tin with baking paper and then add the cake batter to the tin, then sprinkle on the almonds. 6.

Preheat the oven to 190C/170C fan/Gas 5. Grease and line a 900g loaf tin with non-stick parchment paper.

Method Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside.

Heat the oven to 170C/160C fan/gas mark 3. Butter and line a loaf tin (mine’s 20 x 10cm at its base), letting the paper hang over the long sides to help lift out the bread.

Set oven to 180°c and line a loaf tin or baking tin with parchment paper. Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and ...