MARY BERRYS CARROT CAKE RECIPES

Steps:

• Set the oven to 180C/160C Fan/Gas 4.
• Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
• Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
• Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
• Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.

Steps:

• 1. You will need a large, deep frying pan or sauté pan with a lid or a flameproof casserole dish. Heat the oil in the pan over a high heat. Add the sausages and fry them until browned on all sides, then set them aside. Add the bacon and fry for a few minutes until crisp, then set aside.

  2. Add the onion, pepper, carrot and garlic to the pan and fry for 5 minutes over a high heat. Pour in the stock, tomatoes and tomato paste, then add the thyme sprigs. Bring to the boil, add the potatoes and season with salt and pepper.

  3. Turn the heat down to a simmer and return the bacon and sausages to the pan. Cover and simmer on the hob for about 20 minutes. Remove the lid and continue to simmer for another 10 minutes until the sauce has reduced a little and the sausages and vegetables are tender. Serve in bowls, with a green vegetable.

  Prepare ahead: Can be made up to 8 hours ahead. Bring to the boil to reheat.