Hide and Seek Cheesecake

Try out this scrumptious Hide and Seek Cheesecake. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 3 digestive biscuits
• 20g / 2 dsp melted butter (get a grown up to melt it for you)
• 12 -16 raspberries
• 125g soft cream cheese
• ½ tsp vanilla extract
• 1 medium egg
• 30g / 3 dsp caster sugar

Step 1

Before cooking, wash your hands and put on an apron.

Step 2

Count out the biscuits them put then in the bag. Loosely holding the open end of the bag, bash the biscuits to crumbs with the rolling pin. Remember, be careful and don't bash too hard!

Step 3

Put the crushed biscuits into a bowl and add the melted butter (ask a grown-up to melt it for you). Stir with a spoon.

Step 4

Spoon the biscuit mix into 4 ramekin dishes, making sure that they each get about the same amount. Use your thumbs or the back of the spoon to press down the mixture to form a base for your cheesecake.

Step 5

Put an equal amount of raspberries on to each of the biscuit bases. Weigh the soft cheese and put it into a clean bowl. Break the egg in to a cup and mix it with a fork. Add to the soft cheese. Add the vanilla extract and sugar and mix well using a fork.

Step 6

Using the 2 spoon method with dessert spoons, you can now add some mixture to each dish until you have used it all up. Use a spatula to help you get all the mixture out of the bowl. Put the ramekins on to a baking tray.

Step 7

You will need to ask a grown-up to help with this part. Put in a preheated oven for 20 minutes at 180 °C fan/200°C/Gas 6 until lightly golden brown and just set in the middle.

Step 8

Serve with some extra raspberries

Print instructions

More like
this

Gold Digger Buns

Get baking these yummy buns. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 6 dried 'ready to eat' style apricots
• 60g butter
• 110g self-raising flour
• 30g or 2 rounded tablespoons caster sugar
• 1 egg

Step 1

Before cooking, wash your hands and put an apron on. Weigh, measure and count all the ingredients. There should be enough for six buns using the quantities shown.

Step 2

Start by cutting up the apricots with a clean pair of scissors. And remember, when using scissors everyone knows, it’s best to point them at your toes.

Step 3

Put the flour and butter in the mixing bowl and rub them together your fingers. Just imagine you are tickling until it becomes little crumbs.

Step 4

Add the chopped apricots and the sugar to the bowl and mix them together with the fork. Now break the egg into a cup and whisk it with the fork.

Step 5

Add the whisked egg to the mixture in the bowl and stir it until it becomes soft dough. If it is too sticky, you can add some more flour.

Step 6

Lightly flour your work mat with the dredger then put the dough on top. Now break the mixture into six similar sized pieces and put them on the baking tray lined with baking paper.

Step 7

You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 160ºC Fan/180ºC/Gas 4 for 15–20 minutes.

Step 8

Leave your Gold Digger Buns to cool down on the baking tray, then you can eat them!

Step 9

Serving suggestion: eat with some fresh grapes for a lovely fruity treat. This dish can be frozen for up to one month...

Print instructions

Fruity Fromage Frais Cake

Makes 6-8 slices. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 2 tbsp vegetable oil plus some extra for brushing loaf tin
• 1 egg
• 1 x 45g pot of fruity fromage frais
• 1 fresh peach (or nectarine)
• ½ pot caster sugar
• 3 pots of self raising flour

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients.

Step 2

Prepare a loaf tin by brushing around the inside with vegetable oil.

Step 3

To make the cake, start by breaking the egg into the mixing bowl and beating it with a fork.

Step 4

Now empty in the flavoured fromage frais with a teaspoon – any fruit flavour will be great. Then wash out and dry the pot.

Step 5

Using a table knife – take it for a walk around the peach, cutting down to the stone hidden inside then twist the 2 halves to open it up. Remove the stone by carefully twisting it. Then cut the peach into small bite size pieces and add to the mixing bowl.

Step 6

Now measure half a pot of caster sugar followed by 3 level pots of self-raising flour and add them to the mixing bowl. Finally measure in the vegetable oil and mix all the ingredients together well.

Step 7

Put the cake mixture into a loaf tin. Place the tin onto a baking tray.

Step 8

You will need to ask a grown-up for help with this part. Place in the oven at 160ºC fan/180° C/Gas 4 for 25-30 minutes or until cooked/golden brown...

Step 9

Serve 1 slice per person.

Print instructions

More like
this

Fruit and Fudge Buns

Try baking these yummy Fruit and Fudge Buns. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• Some butter for greasing
• 150g bread flour
• 1 tsp mixed spice
• 1 tsp caster sugar
• 3 tbsp mixed dried fruit
• 2 tbsp ready chopped fudge
• 1 tsp instant yeast
• 125ml (½ cup) milk at room temperature
• *Katy used a mini muffin tin to make these buns*

Step 1

Before cooking, wash your hands and put on an apron. Weigh and measure the ingredients.

Step 2

Put the flour, sugar and mixed spice into a mixing bowl and mix together with a fork. Add the dried fruit and chopped fudge then stir.

Step 3

To make the buns rise they need some magic – in these buns the magic is yeast. Add the instant yeast to the flour mix and stir.

Step 4

Measure the milk. Now make a dip in the middle of the flour mix and pour in some but not all of the milk mixture (be careful not to add too much milk as it may make the mixture too sticky to handle). Stir it together until it starts to stick together in a ball. You may not need all the milk.

Step 5

Turn the whole bowl of dough onto your mat and start to squeeze it to make it all stick together. Knead the dough with your fingers by pulling it to stretch and folding it over and repeating. Keep kneading the dough until it looks and feels smooth. If it gets too sticky then sprinkle a little flour over it.

Step 6

Prepare a muffin tin by using your fingers to wipe a little butter round the inside of the muffin shapes. Divide the dough into 6 equal lumps by pulling it apart and push one into each of the prepared muffin shapes. Cover with a clean tea towel and put in a warm place for about 45 minutes – 1 hour so that the yeast works its magic.

Step 7

Once the buns have increased in size you will need to ask a grown-up to help. Place in a pre-heated oven at 180°C fan oven/200ºC/Gas 6 for 20 - 25 minutes until risen and golden. Remove the buns from the tin whilst they are still warm (be careful as the fudge is very hot).

Step 8

Try serving one per person with seedless grapes.

Print instructions

More like
this

Fresh Fruit Flapjacks

Cook this sweet treat for a snack. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 80g blueberries or other soft fruit
• 35g wholemeal flour
• 25g caster sugar
• 35g oats
• 25g butter plus extra for greasing the tin

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four flapjacks using the quantities shown.

Step 2

Start by squashing the blueberries with the back of a fork on a plate. These are going to go in the middle of your flapjack.

Step 3

Put the oats, flour, sugar and butter in the bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Keep tickling until it becomes crumbly.

Step 4

Grease a loaf tin with butter. You can use your fingers!

Step 5

Put half of the crumbly mixture into the loaf tin and press it down firmly with your hand. Now spread the squashed blueberries on top evenly with your fingers.

Step 6

Pour the remaining crumbly mixture on top to hide the blueberries and pat it down all over, nice and hard.

Step 7

You will need to ask a grown-up for help with this part. Put the flapjack on a baking tray, then into a pre-heated oven at 160ºC Fan/ 180ºC/ gas 4 for about 20 minutes.

Step 8

When your fresh fruit flapjack is cooked let it cool down completely before tipping it out and cutting into four slices before eating.

Step 9

Serving suggestion: serve with some more fresh fruit. This dish can be frozen for up to one month...

Print instructions

Chunky Banana Bread

Bake some delicious banana bread. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 60 minutes

• 1 ripe banana
• 3 dessert spoons sunflower oil plus a little for greasing
• 50g golden caster sugar
• 110g plain flour
• 1 level teaspoon baking powder
• 1 egg
• 3 rounded dessert spoons of raisins
• 1 teaspoon vanilla extract

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for 6-8 helpings using the quantities shown.

Step 2

First peel the banana and put it into one of the bowls. Use the fork to mash up the banana. Add the sunflower oil. This is now called the 'wet bowl'.

Step 3

In the other bowl, put the golden caster sugar and mix together with the flour and baking powder to make a 'dry bowl'.

Step 4

Break the egg in the cup and beat with the fork then add it to the wet bowl. Add the raisins too.

Step 5

Measure the vanilla extract into the wet bowl. Stir all of the wet ingredients together. Now tip the 'dry bowl' into the 'wet bowl'. Give your mixture a big stir.

Step 6

You will need to ask a grown-up for help with this part. Oil a loaf tin with sunflower oil and pour in the mixture. Now put it on a baking tray and into a pre-heated oven at 180ºC fan/ 200ºC/Gas 6 for 30–40 minutes, or until completely cooked through.

Step 7

Once the Chunky Banana Bread has cooled down, carefully cut it into slices and eat it!

Step 8

Serving suggestion: this is delicious served warm with yoghurt and fruit as a pudding, or served as a snack with a glass of milk. This dish can be frozen for up to one month...

Print instructions

Chocolate and Mandarin Pudding

Try making this tasty dessert. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

• 2 heaped teaspoons of instant hot chocolate powder mixed with 50ml of warm water
• 1 level teaspoon of instant hot chocolate powder (to sprinkle)
• 7 sponge fingers
• 16 mandarin segments (tinned or fresh)
• 75g cream cheese
• 125g plain natural yoghurt
• Half teaspoon vanilla extract

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Put a layer of sponge fingers into the bottom of the small trifle bowl and pour half of the drinking chocolate mix on top.

Step 3

Arrange 8 mandarin segments on top of the sponge fingers.

Step 4

Put the cream cheese in the mixing bowl and whisk up till smooth. Now add the yoghurt and the vanilla extract and whisk again.

Step 5

Spoon half of the creamy cheesy mix into the small dish, hiding the mandarins and sponge fingers. Now put another layer of all the ingredients. Start with the sponge fingers. Then some chocolate drink and the remaining mandarins. Finally the layer of cheesy mix, just like you did before.

Step 6

Sprinkle 1 teaspoon of instant hot chocolate powder on the top, cover and place in the fridge for about an hour.

Step 7

Once the Chocolate and Mandarin Pudding has set you can eat it!

Step 8

Serving suggestion: serve the four portions with some of the left-over tinned mandarins. We do not recommend you freeze this dish...

Print instructions

Carrot and Courgette Muffins

Bake these yummy muffins. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 1 courgette (need 20g)
• 1 carrot (need 20g)
• 1 egg
• 2 tablespoons milk
• 1 heaped tablespoon raisins
• 1 tablespoon sunflower oil
• 75g plain flour
• 15g light soft brown sugar
• 1 level teaspoon baking powder

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for nine mini muffins using the quantities shown.

Step 2

Snap the courgette and carefully grate. Then snap the carrot and carefully grate.

Step 3

Break the egg into the bowl and whisk it with a fork. Add the grated courgette, grated carrot, raisins, milk and sunflower oil. This is called the wet mix.

Step 4

In the other bowl, mix together the flour, sugar and baking powder. This is called the dry mix.

Step 5

Pour the wet mix into the dry mix and give it a good stir with the tablespoon.

Step 6

Using the two-spoon method with the two teaspoons, spoon the mixture into small muffin cases in a muffin tray.

Step 7

You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 12–15 minutes. Once the Carrot and Courgette Muffins have cooled down a little, you can eat them!

Step 8

Serving suggestion: serve one or two with a glass or diluted orange juice or some berries. This dish can be frozen for up to one month...

Print instructions

More like
this

Bread and Butter Surprise

Try this delicious Bread and Butter Surprise for your pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 25g soft butter
• 2 slices day old bread
• 2 tinned pear halves
• 4 dsp (60g) milk chocolate drops
• 1 egg
• ½ cup milk (125ml)
• 25 g caster sugar

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients.

Step 2

Use a small amount of butter to grease an oven-proof dish (about 400ml capacity), then put the dish on a baking tray.

Step 3

Spread one side of each piece of bread with the remaining butter using the knife. Cut each slice from corner to corner (remember to get a grown-up to help you), to make 4 triangles, making 8 in total. Arrange a layer of 4 triangles of bread in the bottom of the oven-proof dish.

Step 4

Now, using the scissors or a knife (ask a grown-up to help you), cut the tinned pear halves into bite size pieces on your work mat. Put half of these pieces on top of the bread and butter triangles in your dish. Sprinkle two dessert spoons of the milk chocolate drops over the top. Arrange the four remaining triangles on top, to hide this layer of fruit and chocolate, and then sprinkle the top with the remaining chocolate drops and pear pieces.

Step 5

Break an egg into a cup and stir with the fork, add two dessert spoons of caster sugar then add ½ cup of milk.

Step 6

Stir the egg mixture well, then pour it over the top of your bread layers. Press the layers down gently with the fork to make sure that there are no dry pieces of bread.

Step 7

You will need to ask a grown up to help with this part. Put in a pre-heated oven at 180°C (fan oven)/200ºC/Gas 6 for 25-30 minutes until golden on the top.

Step 8

Serve ¼ per person with extra pear pieces and yoghurt...

Print instructions

Blackberry Bites

These scrumptious Blackberry Bites make a perfect teatime treat. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 30 minutes

• 125g self raising flour
• 25g butter
• 25g caster sugar
• 80-100ml buttermilk
• 50g (16) fresh blackberries

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients.

Step 2

Put the flour and butter in the bowl and ‘tickle’ the ingredients together by rubbing them between your fingers until crumbly. Stir in the sugar.

Step 3

Gently mix the blackberries into the crumbly mixture with the fork. Add some, but not all of the buttermilk and stir. You only need to add liquid until the mixture starts to stick together. Try not to add too much buttermilk, or the mixture will become too sticky to handle.

Step 4

Sprinkle some flour onto your work surface. Turn out the mixture onto the mat and gently make a ball with the dough. Gently flatten the dough with your hands until about 1.5cm thick. Use cookie cutters to cut out shapes from the dough and put each one on the baking tray.

Step 5

You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200°C (fan oven)/220ºC/Gas 7 for 10 - 12 minutes until golden on the top.

Step 6

Try serving one per person with extra blackberries or with yogurt on the top....

Print instructions

Banana and Toffee Pudding

Try this delicious Banana and Toffee Pudding as a treat after tea. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• vegetable oil
• 2 tbsp toffee sauce
• 1 banana
• 70g self raising flour
• 70g soft butter
• 70g caster sugar
• 1 egg
• ½ tsp mixed spice

Step 1

Before cooking, wash your hands and put on an apron. Weigh and measure the ingredients.

Step 2

Start by brushing the sides of an oven proof dish with oil, then put the dish on a baking tray. Now measure the toffee sauce into the bottom of the dish.

Step 3

Peel the banana and cut it up into slices. Lay these slices on top of the toffee sauce but keep one back for the top of the pudding!

Step 4

Break an egg into a cup. Whisk with a fork.

Step 5

Into a mixing bowl put the flour, butter, sugar and then add the mixed egg. Beat all these together with a wooden spoon until smooth. Add the mixed spice and beat again. Put the mixture on top of the banana and toffee, using a spatula to help you get it all out of the bowl and then smooth the mixture evenly in the oven proof dish.

Step 6

Place the last slice of banana onto the top.

Step 7

You will need to ask a grown up to help with this part. Place in a pre-heated oven to 160°C fan/180°C/Gas 4 for 25-30 minute or until risen and golden.

Step 8

Try serving ¼ per person with custard.

Print instructions

More like
this

Strawberry Meringue Ice Cream

Create an ice cream dessert for pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 125ml double cream
• 2 heaped dessert spoons natural yoghurt
• 2 level dessert spoons icing sugar
• 4 large strawberries
• 1 meringue nest

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Using the whisk, whisk the cream in the bowl, until it’s light and fluffy. If you don’t have a whisk, you can use two forks held together.

Step 3

Add the yoghurt and icing sugar to the cream and whisk it more.

Step 4

Place the strawberries on a small plate and then mash them with the back of a fork until they are squishy. Pull out any green stalks. Now tip the mashed strawberries into the cream mix.

Step 5

Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

Step 6

Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Step 7

Once the Strawberry Meringue Ice Cream has frozen take it out of the freezer to soften slightly and eat it! Note: homemade ice cream should be taken out of the freezer and put in the fridge about 30 minutes before serving.

Step 8

Serving suggestion: serve the four portions with some fresh berries such as raspberries, blackberries or blueberries. This dish can be frozen for up to one month....

Banana and Blueberry Ice Cream

Serves 4. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 30 minutes

• 1 lemon, ask an adult to cut it in half
• 125g mascarpone (at room temperature)
• 60g/6tbsp icing sugar
• 20g/12 blueberries
• 1 ripe banana
• For this recipe you will need a Freezer safe container with lid i.e. a 500g margarine pot

Step 1

Before you start, wash your hands and put an apron on.

Step 2

Start by getting some help from a grown-up to cut a lemon in half for you. Squeeze as much lemon juice out of the lemon halves as you can into a bowl. Add the mascarpone into the same bowl. Then measure 6 level tablespoons of icing sugar and mix it all together with the tablespoon.

Step 3

Count the blueberries and then gently stir into the mixture.

Step 4

Then on a work mat or chopping board, squash the banana with the fork to make sticky mash. Add the mashed banana to the bowl with the mascarpone. Mix with the fork or spoon.

Step 5

Now transfer the whole mixture into your freezer proof, lidded container.

Step 6

Place in the freezer for at least 2 hours before eating. Eat within three days if it lasts that long!

Step 7

Try serving with extra blueberries or wafer biscuits.

Step 8

Serve 1 spiral as a snack at tea time, or anytime!

Print instructions

More like
this

Baked Crumble Nectarines

These Baked Crumble Nectarines make a delicious, fruity pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 30 minutes

• 40g/ 2 tbsp plain flour
• 20g butter
• 10g/1 dsp demerara sugar
• 20g/1 heaped tbsp oats
• 1 fresh, ripe nectarine
• 2 tbsp orange juice

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients.

Step 2

Put the flour and butter in a bowl and ‘tickle’ the ingredients together by rubbing them between your fingers until crumbly.

Step 3

Stir in the demerara sugar – this will give the topping some crunch. Now add the oats.

Step 4

Split the nectarine into 2 halves by taking a table knife for a walk around the fruit, (make sure you ask a grown up to help you!) Start at the top where the stalk was and cut all the way around down to the bottom and back up, making sure the blade touches the stone inside as you go round.

Step 5

Twist the two halves of the nectarine in opposite directions and they should come apart. Pull the stone out of the centre and lay the halves with flat sides up in an oven proof dish.

Step 6

Put the oven proof dish onto a baking tray and measure the orange juice into the bottom.

Step 7

Sprinkle your crumble topping over the cut surface of the nectarines. You will need to ask a grown up to help with this part. Place in a pre-heated oven at 200°C fan/220ºC/Gas 7 for 12-15 minutes until golden on the top.

Step 8

Serve with natural yoghurt...

Apple Dappy

These scrumptious apple pastries make a perfect teatime treat. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 100g self raising flour
• 30g butter
• 1 tbsp caster sugar
• 4 tbsp (60ml) single cream
• 1 dessert apple peeled and cored (get an adult to help you)
• Pinch ground cinnamon
• 2 heaped tsp demerara sugar

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients. Put some baking paper on a baking tray.

Step 2

Put the flour and butter together in a bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Now stir in the caster sugar using the fork. Mix again. Add some (but not all) of the cream and mix until you get a soft dough. (You may not need all the cream).

Step 3

Carefully grate the cored apple. Add to a bowl with a pinch of cinnamon and a heaped teaspoon of demerara sugar. Mix well with the teaspoon.

Step 4

Sprinkle some flour on your work surface, roll out the dough like pastry to about ½ cm thick. Try to keep a rectangular shape.

Step 5

Spread the apple mix on top (try to leave the juice in the bowl), then roll up like a sausage along the long side. Cut into 7 thick rings. Place one in the centre of the baking paper making sure you can see the spiral. Then add the remaining six around the outside in a circle, almost touching each other.

Step 6

Sprinkle the top of the apple dappy with the rest of the demerara sugar.

Step 7

You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 20-25 minutes.

Step 8

Serve 1 spiral as a snack at tea time, or anytime!!!!

Strawberry Meringue Ice Cream

Create an ice cream dessert for pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 125ml double cream
• 2 heaped dessert spoons natural yoghurt
• 2 level dessert spoons icing sugar
• 4 large strawberries
• 1 meringue nest

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Using the whisk, whisk the cream in the bowl, until it’s light and fluffy. If you don’t have a whisk, you can use two forks held together.

Step 3

Add the yoghurt and icing sugar to the cream and whisk it more.

Step 4

Place the strawberries on a small plate and then mash them with the back of a fork until they are squishy. Pull out any green stalks. Now tip the mashed strawberries into the cream mix.

Step 5

Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

Step 6

Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Step 7

Once the Strawberry Meringue Ice Cream has frozen take it out of the freezer to soften slightly and eat it! Note: homemade ice cream should be taken out of the freezer and put in the fridge about 30 minutes before serving.

Step 8

Serving suggestion: serve the four portions with some fresh berries such as raspberries, blackberries or blueberries. This dish can be frozen for up to one month.....