WAGON WHEELS RECIPES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.

Steps:

• Make the biscuits: whizz the ingredients in a food processor until mixture starts to clump together. Tip on to a work surface and knead to bring together. Shape into a disc, wrap in clingfilm and chill for 1hr. Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment. Roll out dough on a lightly floured surface to 3mm thick. Stamp out 16 circles using an 8cm round cutter, re-rolling trimmings as needed. Arrange on lined sheets (they don’t spread much) and bake for 10-12min, or until sandy to the touch (they will firm on cooling). Leave to cool completely on the sheets. Meanwhile make the marshmallow filling. In a large heatproof bowl set over a pan of barely simmering water, beat egg white, sugar, golden syrup and a pinch of salt with a handheld electric whisk until mixture has doubled in size and is the consistency of stiffly whipped double cream, about 8min. Transfer to a piping bag (either fitted with a 5mm nozzle or you can snip the bag later) and set aside. To assemble, cut 8 x 8cm baking parchment circles (draw around your biscuit cutter for ease). Arrange on a wire rack that’s set over a baking tray. Next melt chocolates in a heatproof bowl set over a pan of barely simmering water. Set aside to cool slightly. Spread a thin layer of raspberry jam over the top of 8 of the biscuits. Snip a 5mm hole in the end of your piping bag if needed and pipe a spiral over the jam of each base, to cover. Top with the remaining biscuits, so you have 8 sandwiches. Smooth the sides with a small palette knife, if needed. Dunk the base of each sandwich into the chocolate and then place each on a parchment circle. Transfer remaining chocolate to a jug and pour over the sandwiched biscuits, using a palette knife to ensure all sides are evenly coated. Chill in fridge to set. Peel off base parchment before serving.