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1. Pre-heat the oven to 220c/430f.
2. Take the cauliflower. Remove the leaves, cut the florets off and wash.
3. In a mixing bowl pour in the flour, 120ml of water, the garlic powder and a pinch of salt.
4. Whisk until smooth then mix the cauliflower into the batter until coated all over.
5. Place the cauliflower on an oven tray lined with greaseproof or parchment paper and bake for 20 minutes, turning half way through cooking.
6. Meanwhile, prepare the buffalo sauce by melting the butter in a clean mixing bowl.
7. Add the red hot sauce and tomato puree. Whisk until smooth.
8. After 20 minutes of roasting, take the cauliflower from the oven and mix into the buffalo sauce until coated all over.
9. Place the cauliflower bites into an oven dish and bake in the oven for a further 20 minutes, turning half way through cooking.
10. When crisp, take from the oven and serve straight away with sour cream on the side.

Love cauliflower? Check out my lemon and coriander infused cauliflower rice recipe.

1. Melt the butter in a large non-stick saucepan over a low heat on the stove.
2. Once melted, add the marshmallows and stir continuously until melted into the butter.
3. Add the Rice Krispies into the saucepan and stir into the melted butter and marshmallows using a spatula.
4. When thoroughly combined, line the base of a dish with greaseproof or parchment paper and pour the mixture in.
5. Press into the dish until compacted down and up to the sides of the dish. Leave to cool.
6. Once firm, cut into 12 Rice Crispy treats then they’re ready to enjoy.

For some creative recipe ideas, mix sprinkles or dried fruit into the mixture before firming up.

1. Take a jug and pour in the egg yolks, milk, quark cheese and 4 tbsp of honey. Mix together with a folk until smooth.
2. Pour the mixture into a saucepan and heat over a low heat on the stove, stirring continuously.
3. When steam has just started to come off the mixture and it sticks to the back of a wooden spoon, remove from the heat.
4. Pour into a heatproof bowl, cover and allow to cool completely in the fridge.
5. Meanwhile, prepare the strawberry flavouring. Pour the strawberries into a blender and blitz until smooth.
6. Sieve the blended strawberries into a clean saucepan in order to remove the seeds.
7. Add 4 tbsp of honey and place over a low heat on the stove. Bring up to simmering point and allow to reduce down and thicken slightly.
8. Pour the flavouring into a clean heatproof bowl and allow to cool completely in the fridge.
9. Once the ice cream base and flavouring have chilled, pour into the ice cream maker bowl.
10. Put the bowl into the machine, set your desired hardness setting and leave the machine to chill and churn the ice cream.
11. When the ice cream is ready, scrape the ice cream from the bowl and paddle. Store in a freezer-proof container and enjoy straight away or keep in the freezer for later.

For other flavours, check out all my other ice cream recipes.

1. Preheat the oven to 180c/350f.
2. Start by making the sponge. In a mixing bowl, cream the caster sugar and 110g of butter together.
3. Sieve in the self-raising flour and break in the eggs. Thoroughly mix together until smooth.
4. Pour the mixture into a cake tin lined with greaseproof or parchment paper.
5. Bake in the oven for 20-25 minutes until cooked through. Then leave to cool on a wire rack.
6. Next, make the frosting. Cream 40g of butter in a mixing bowl until pale.
7. Now mix the cream cheese then icing sugar into the butter until smooth.
8. When the sponge has cooled, crumble into fine breadcrumbs in a large mixing bowl.
9. Thoroughly mix the frosting into the sponge until smooth then roll out 20 balls from the mixture.
10. Place the balls onto greaseproof or parchment paper then leave to chill in the fridge for 30 minutes.
11. Melt the chocolate in the microwave. Then for each cake pop, dip the end of a lollypop stick in the chocolate then stick 1/3 of the way into each ball. Chill for another 30 minutes in the fridge.
12. Dip each cake pop in the melted chocolate, twirl until smooth then sprinkle with sprinkles.
13. Leave to set in the fridge for a final 30 minutes, then they’re ready to enjoy.

Need help? Watch my tutorial filmed in the UK demonstrating each stage of my cake pop recipe.

1. Remove the leaves and stalk from the cauliflower.
2. Cut the florets off the cauliflower and wash under the tap in a colander.
3. Put the florets in a blender or food processor and blitz until the cauliflower is the size of rice.
4. Heat the olive oil in a non-stick frying pan then add the cauliflower rice. Stir in the lemon juice and chopped coriander.
5. Fry for 5 minutes over a medium heat whilst stirring continuously.
6. Once cooked, remove from the heat and serve straight away.

Try my cauliflower rice in my other rice recipes.

1. Sieve the self-raising flour and cocoa powder then add to a regular sized mug.
2. Crack the egg into a bowl, whisk, then add half the egg to the mug.
3. Take the ½ banana and mash in a separate bowl, then add to the mug.
4. Finally, add the caster sugar, milk and sunflower oil to the mug.
5. Thoroughly mix all the ingredients together using a folk.
6. Place in the microwave and cook on full power (800 watts) for between 50-60 seconds.
7. The mug cake is ready when it rises to the top of the mug and it’s nice and gooey on the top.

Leave the cake to briefly cool down before enjoying this mug full of amazingness!

1. Peel the carrot, cut in half and slice into strips. Wash the spring onions and chop.
2. Take the garlic clove, peel and finely chop. Then set aside.
3. Heat some oil in a wok or large frying pan. Cut the chicken into strips then fry for 5 minutes over a medium heat.
4. Now add the spring onion, carrot, garlic and grate in the Ginger.
5. Then add the washed sugar snap peas and broccoli that has been chopped into pieces.
6. Fry over a high heat for 5 minutes.
7. Stir in the soy sauce, white wine vinegar, tomato puree and sesame seeds. Then add the rice noodles (prepared as per instructions on the pack).
8. Briefly toss the noodles around the pan until they’re coated in the sauce.
9. Remove from the heat and serve straight away. Start with a layer of noodles, followed by the chicken and veg. Then sprinkle with freshly chopped coriander.

Check out all my other stir-fry recipes for more inspiration.

1. Peel the potato then finely slice into circles. Then set aside.
2. Slice the Leek and wash under the tap with the Mangetout and allow to drain.
3. Take a large piece of greaseproof or parchment paper and arrange the sliced potato in the middle.
4. Layer the sliced Leek and Mangetout on top, followed by the sliced Chorizo.
5. Sprinkle over the Oregano then place the frozen Cod Fillet on top.
6. Drizzle over some Olive Oil then grind over some Black Pepper.
7. Wrap the ingredients up in the greaseproof or parchment paper into a parcel then put on a plate.
8. Microwave on high (800w) for 5 minutes.
9. Carefully remove from the microwave and unwrap. Check everything is cooked and enjoy.

If the en papillote needs longer, simply wrap up and microwave for another minute. Why not try this recipe with different types of fish like red snapper, trout or salmon?

1. Peel the Garlic Clove and add to a mini food processor, along with the Olive Oil, Dijon Mustard, Honey and Balsamic Vinegar.
2. Cut the Lemon in half and squeeze the juice from half the Lemon into the food processor.
3. Finally, wash the Basil and add to the food processor.
4. Blitz over a high speed until all the ingredients are chopped up. When you’re happy with the consistency, enjoy straight away or leave in the fridge until ready to serve.

Check out my salad recipes – perfect for using with this balsamic vinaigrette.

1. Cube up the Butter and add to a large mixing bowl along with the Caster Sugar.
2. Using either an electric hand whisk or a food mixer, thoroughly cream the Butter and Sugar together until fluffy and light in colour.
3. Sieve the Self Raising Flour into the mixing bowl then crack in the Egg and pour in the Vanilla Essence.
4. Mix the ingredients together until combined. The mixture should be slightly doughy and sticky to touch.
5. Line a baking tray with greaseproof or parchment paper and roll out 24 balls from the mixture.
6. Place onto the tray with enough room for the cookies to expand.
7. Bake in the oven on 190c/375f for 10 minutes.
8. When golden on top, take from the oven (they will still be soft on top - don’t worry, they will firm up).
9. Sprinkle with Caster Sugar then leave to cool on a wire rack. Then they’re ready to enjoy.

TIP! Add white or dark chocolate chips to the cookie dough for extra flavour.