It’s the weekend, so why not get into the kitchen and cook up a treat for the whole family - or yourself!
Have you always fancied yourself as something of a master chef?
If so, we maybe able to help courtesy of Chesterfield Food and Drink Awards 2016 host and celebrity chef Mich Turner.
Lemon and Pistachio Roulade
4 medium eggs
115g (4oz) golden caster sugar
3 tbsp vanilla bean paste
115g (4oz) plain flour
100g (3½oz) pistachios, roughly chopped
½ quantity lemon and lime curd
300ml Crème Chantilly
Grated zest of 1 lime
25g (1oz) pistachios, chopped
Preheat the oven to 180C and line a 23x28cm Swill roll tin with non-stick baking parchment.
Melt the butter and set aside to cool. Place the eggs and sugar in a large mixing bowl and whisk until the mixture forms a thick trail (about 5 minutes), then briefly whisk in the vanilla bean paste. Sieve the flour into the mixture and gently fold in with a metal spoon. Pour in the cooled, melted butter and gently fold until well mixed.
Transfer the batter into the prepared tin, level with the back of a metal spoon and scatter the surface with chopped pistachios.
Bake for ten to 12 minutes until risen, golden brown and springy to the touch.
Soak a tea towel with cold water and place on a clean work surface.
The tea towel will help to cool the roulade rapidly and create a setting effect – helping the roulade to roll without cracking.
Place a sheet of non-stick baking parchment on top dusted lightly with golden caster sugar. Invert the roulade onto the baking parchment and roll the roulade up tightly –keeping the baking parchment inside and wrapped in the tea towel. Set aside to cool.
Once cooled, unravel the roulade. Use a palette knife to spread the roulade evenly with lime curd followed by a generous layer of Crème Chantilly. Carefully roll the roulade up and transfer to a serving plate.
Fill a large piping bag with a closed flower nozzle and the remaining crème Chantilly. Pipe a swirled decoration the length of the roulade and decorate with the remaining pistachios and the grated lime zest.
How to make the lemon and lime curd
2 medium lemons
225g golden caster sugar
3 medium eggs + 1 egg yolk
90g cubed unsalted butter
Place the butter, sugar and strained lemon and lime juice into a large bowl set over a pan of gently simmering water.
Heat until the butter has melted and the sugar has dissolved, stirring all the time
Remove the bowl from the heat. In a separate bowl blend the eggs with an electric hand blender until smooth and pour over the lemon mixture, stirring all the time.
Return the bowl to the heat, placed over the sauce pan as before and continue to heat the lemon curd, stirring with a wooden spoon until thickened – this will take up to 20 minutes.
Store in bowl, covered with Clingfilm in the refrigerator for up to five days.
How to make the Cream Chantilly
300ml double cream 75g caster sugar
2tsp vanilla bean paste
Whip the cream, sugar and vanilla together until voluminous and firm but still glossy. Be careful not to over-whip.