Cornbread Muffins

Easy
Prep 25 minutes
Cook 40 minutes
Makes 12

Ingredients

• 85g melted butter, plus extra for frying
• 1 large sweetcorn, kernels sliced off
• 1 small onion, finely chopped ½ red chilli , deseeded, finely chopped
• 140g plain flour
• 140g polenta or cornmeal
• 2 tsp baking powder
• 50g strong cheddar, grated
• 2 eggs
• 284ml pot buttermilk
• 100ml milk

Method

1. Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.

2. Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.

Nutrition per serving

189 kcalories, protein 6g, carbohydrate 22g, fat 9 g, saturated fat 5g, fibre 1g, sugar 3g, salt 0.44 g

Broccoli and Stilton Soup

Easy
Prep
10 mins
Cook 35 mins
Serves 4

Method

1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

Nutrition per serving

340 kcalories, protein 24.3g, carbohydrate 13.8g, fat 21 g, saturated fat 9.6g, fibre 6.9g, sugar 5g, salt 1.4 g