Simple recipes for life in lockdown

Not able to find your favourite ingredients in the shops? These  simple recipes have you covered.

Shoppers have been hoarding and bulk buying food items such as pasta for the past few weeks. However, new recipes requiring very few ingredients have gone viral meaning it is possible to make your favourite meals even when ingredients are running low.

Jamie Oliver’s super quick-fresh pasta 
– 2 large handfuls of plain flour
– Water

– Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
– Knead for just a couple of minutes, or until smooth and shiny.
– On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.
– Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.
– Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.

Mashed Potato and Rice chocolate cake
Great British Bake-Off’s Rosie Brandreth-Poynter has raided her cupboard and come up with an ingenious lockdown chocolate cake that uses no eggs or flour.

– 300g potatoes (peeled, boiled, mashed and cooled)
– 200g dried, uncooked rice (I used a mix of basmati and sushi rice as that’s what I had!)
– 250ml milk (or oat milk)
– 2 tablespoons lemon juice
– 60g cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon instant coffee or ½ teaspoon orange extract or zest of 2 oranges (optional)
– ¼ teaspoon salt
– 170g margarine/butter

350g caster sugar/any sugar (granulated, demerara, soft brown…whatever you have!)
– 1 teaspoon vanilla extract (optional)

Peel the potatoes and boil until very soft, mash until smooth and leave to cool
– Blend the rice in a blender or food processor to form a powder
– Pre-heat the oven to 160 degrees C fan
– Add the lemon juice to the milk, stir and set aside (it will separate – this is supposed to happen!)
– Beat the sugar and margarine/butter together
– Add the mashed potato and beat until as smooth as possible
– Mix in the other ingredients, the mixture will look like curdled cake batter – this is how it is supposed to look, so don’t worry!
– Grease the cake tin/tins (I used an 8 inch tin, so if you use different size, the baking time may need to be adjusted)
– Bake for 1 hour, or until a skewer comes out clean
– Leave in the tins for a few minutes, then tin out and leave to cool fully on a wire rack
– Ice/decorate with whatever you have, I poured a chocolate ganache (a mixture of cream and melted chocolate) over the cake then added sprinkles. This is a moist, rich cake so icing is optional.