new march 2023

This no-bake cake is a delicious mash-up of sugar, spice and all things nice… You could swap the pistachios for cashews or walnuts, and the ginger nuts for digestives or rich tea biscuits.

Chocolate & date fridge cake

bar Waitrose Belgian Dark Chocolate (72% cocoa)

bar Waitrose Belgian Dark Chocoloate (54% cocoa)

g unsalted butter, cubed

Medjool Dates, pitted and chopped

75 g pistachio nut kernels

g pumpkin seeds

g Essential Ginger Nuts,

Step 1

Line an 18cm x 18cm square tin with baking parchment. Roughly chop both bars of chocolate and put in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water). Stir occasionally until everything has melted. Take off the heat; stir until combined.

Step 2

Stir most of the dates, pistachios, pumpkin seeds and ginger nuts into the chocolate mixture, reserving a few to decorate the top. Add a good pinch of salt, then tip into the lined tin. Press down with the back of a spoon to smooth the surface. Scatter over the remaining dates, nuts, seeds and biscuit chunks.

Step 3

Leave at room temperature to set for 1 hour, then cover and chill until set firm. Take out of the fridge for 5 minutes before cutting into slices about 2cm thick and then in half to serve. Store any leftover cake in an airtight container in the fridge for 1 week.

This gloriously speedy supper can be made in just 10 minutes thanks to the pre-sliced broccoli and the microwaveable rice.

Teriyaki tofu with Tenderstem broccoli

broccoli

250 g pack Tilda Fragrant Jasmine Rice

280 g pack The Tofoo Co. Naked Tofu

150 g pack teriyaki sauce

Bring a medium saucepan of water to the boil and cook the
broccoli for 5 minutes, until just tender in the centre of
the stems. Drain and set aside. Cook the rice according to
pack instructions. Meanwhile, preheat a nonstick frying pan
over a high heat and cut the tofu into 2cm cubes. When hot,
add 1 tbsp vegetable oil to the pan followed by the tofu. Cook
undisturbed for 2 minutes, or until a golden crust forms around
the edges and base of the tofu, then turn the pieces over
and cook for 2 minutes more on the other side. Pour in the
teriyaki sauce and cook until it reduces down to a sticky glaze
and coats the tofu. Divide the cooked rice between 2 shallow
bowls, then top with the broccoli and sticky tofu.

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Top 2 new march 2023 recipes from across the web

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Chocolate & date fridge cake

Teriyaki tofu with Tenderstem brocc...

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