Ingredients 2 overripe banana frozen 2 heaping tablespoon Chipotle Cashew Nut Butter 2 tablespoons honey plus extra for garnish 2 cup ice 1 cup milk Method Combine all ingredients in the order listed in a blender. Begin to blend at a low speed working up to the highest until all ingredients are thoroughly blended. Pour into glasses and add some cream and twirl a drizzle of honey on top. Serve.

Ingredients For the Turkey 500g Left Over Turkey, cut into strips 1/2 tin of good quality coconut milk 1 tablespoon fish sauce 2 teaspoons curry powder 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon ground pepper For the Sauce 3 tablespoons soy sauce 2 tablespoons sugar 1 teaspoon grated fresh ginger 1 tablespoon sesame oil 2 tbsp Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter 100ml vegetable stock Let’s Cook It Step 1 Whisk coconut milk, fish sauce, curry, sugar, salt and pepper. Rub marinade into turkey strips in a bowl and chill for up to 1 hours, mixing occasionally. Step 2 Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter and stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more stock, if you…

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Ingredients For the sponge 200g caster sugar 200g softened butter 4 eggs 200g self-raising flour 1 tsp baking powder 2 tbsp milk For the filling 100g butter, softened 140g icing sugar, sifted A  jar of Nutty Professor Bonnet Berry Burst icing sugar, for dusting Let’s Bake It Step 1 Heat the oven to 170C(fan) Gas 5. Butter your cake tins and line with baking paper. Step 2 In a bowl, beat the sugar, butter, eggs, self-raising flour, baking powder and milk together to form a smooth, soft batter. Step 3 Split the batter mix between the tins, smooth the surface with the back of a spoon. Step 4 Bake for approx 20 mins until golden and the cake springs back when pressed. Step 5 To make the filling, beat the butter until smooth and creamy, then gradually mix in the icing sugar. Step 6 Spread the buttercream over the bottom of one of the…

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Ingredients 115g unsalted butter 125g Nutty Professor Chocolate Nut Butter or Nutty Professor Original Nut Butter 100g caster sugar 110g soft brown sugar 1 eggs 150g plain flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoons bicarbonate of soda Let’s Bake It Step 1 Cream butter, Nutty Professor Chocolate Nut Butter or Nutty Professor Original Nut Butter, caster sugar and brown sugar together in a bowl; beat in eggs. Step 2 In a separate bowl; sift flour, baking powder, bicarbonate of soda and salt; stir into butter mixture. Chilli the cookie dough for about an hour in the fridge (cover with cling film) Step 3 Preheat oven to 190 C / Gas 5. Step 4 Roll cookie dough into 2cm balls and place on baking trays. Flatten each ball. Bake in preheated oven for about 12 minutes or until cookies begin to brown. Additional Notes This cookie recipe works well with any of…

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Ingredients For the Chicken 750g Chicken Thighs (boneless, skinless, cut into strips) 1/2 tin of good quality coconut milk 1 tablespoon fish sauce 2 teaspoons curry powder 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon ground pepper For the Sauce 3 tablespoons soy sauce 2 tablespoons sugar 1 teaspoon grated fresh ginger 1 tablespoon sesame oil 2 tbsp Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter 100ml chicken stock Let’s Cook It Step 1 Whisk coconut milk, fish sauce, curry, sugar, salt and pepper. Rub marinade into chicken chicken strips in a bowl and chill for up to 3 hours, mixing occasionally. Step 2 Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter and stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more stock,…

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5/5