Hazelnut and raspberry pavlova

Actress and keen cook Fay Ripley is joining us in the kitchen to celebrate Mother's Day.

She's got an amazing dessert that you can spoil your mum with this weekend - a hazelnut and raspberry pavlova!

Serves 8–10
Prep time.: 15 mins
Cooking time: One hour (Pavlova only)


5 large egg whites
280g caster sugar
1 level tsp cornflour
1 tsp white vinegar
200g roasted chopped hazelnuts (buy the ready-to-go packs)
500ml whipping cream
400g raspberries
100g dark chocolate, broken into pieces

Skinny tuna nicoise

As the name suggests, this salad traditionally originated from the Southern French town of Nice. James blanches the greens for just a minute in boiling water, so they just lose their bite, then plunges them into cold to refresh them (and stop the cooking process) so they keep their lovely vibrant colour

James also cooks his egg using a method called coddling. This means cooking it for two minutes so it's just started to cook but is basically still runny. It takes the rawness away but means it's still runny enough to whisk into a dressing. That way you get a richer dressing without adding more oil!

Serves 2

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Before you pick up the phone and dial for an Indian take-away as a Friday night treat, Dean's going to show you how easy it is to make your own takeaway.

Dean's favourite is Indian and he's partial to a curry, so he's taken inspiration from the nation's favourite with his easy chicken tikka masala recipe, served with mushroom pilau rice.

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