PHOTOGRAPHS YUKI SUGIURA ILLUSTRATIONS EMMA DIBBEN
”No matter how old you are, opening your fridge to find the shelves full of enticing snacks and homemade meals is a sight to behold. When I go to visit my parents in Lincolnshire, peeking in the fridge is one of the things I look forward to most (not forgetting the dogs). My mum has a knack for filling it with just the right things for the weekend, especially if it’s a holiday. Here, I’ve devised a mix of recipes and suggested a list of easy-to-find ingredients that will give you all the components you need for an Easter weekend of feasting – whatever time of day someone pulls open the fridge door”.
LOTTIE COVELL, DEPUTY FOOD EDITOR
THE BAKE-ANY-TIME BISCUIT
Parmesan sablés
MAKES ABOUT 16. HANDS-ON TIME 10 MIN, OVEN TIME 12 MIN
MAKE AHEAD
It’s good to make a double batch of this dough, wrap it in cling film and put it in the fridge. It will keep for a couple of days, ready to slice and bake as needed. The dough also freezes well: wrap in a double layer of cling film, then freeze for up to 3 months. Defrost just enough until you can cut through it with a sharp knife, then slice off as many biscuits as you want and return the rest of the dough to the freezer.
In a food processor, pulse 160g plain flour with ½ tsp fine sea salt, ½ tsp cayenne pepper and a pinch of English mustard powder to combine. Add 150g chilled, cubed, unsalted butter, then pulse until you have a mixture that looks like breadcrumbs. Add 150g grated parmesan and 1 tsp cold water, then pulse to form a dough. Shape into a log, then wrap in cling film and chill for at least 30 minutes or up to 48 hours (see Make Ahead). Heat the oven to 180°C/ 160°C fan/gas 4. Slice the dough into 5mm rounds and place on a lined baking sheet about 3cm apart (the biscuits will spread a little in the oven). Brush with beaten free-range egg, then sprinkle with extra sea salt and poppy seeds. Bake for 12 minutes or until golden.
PER BISCUIT 156kcals, 11.4g fat (6.9g saturated), 5.1g protein, 7.9g carbs (0.2g sugars), 0.4g salt, 0.4g fibre
“These little biscuits are perfect for when unexpected guests drop by”
NO-FUSS CHILLED PUDDING
Lemon, lime and ginger cheesecake
SERVES 8-10. HANDS-ON TIME 20 MIN, PLUS CHILLING
Lemon, lime and ginger cheesecake
MAKE AHEAD
Prepare the cheesecake up to 48 hours in advance. The leftovers will keep for a few days longer in a sealed container in the fridge.
FOOD TEAM’S TIP
It’s easy to change the flavours here. Try swapping the lemon and lime zests in the filling for 1 tsp vanilla bean paste, then swirl through a couple of tablespoons of good quality rhubarb jam. Keep the stem ginger syrup as the flavour is great with rhubarb.
FOR THE BASE
• 200g gingernut biscuits
• 60g unsalted butter, melted
• Grated zest 1 lime
• Vegetable oil for greasing
FOR THE FILLING
• 560g full-fat cream cheese (we like Philadelphia)
• 397g tin condensed milk