Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

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As we are now officially in to summer, what better way is there to get in to summer cooking than dusting down the barbecue and having a go at making these fantastic thai red curry chicken kebabs!

These thai red chicken kebabs are full of fantastic flavours and are the epitome of what we class as summer recipes. They take virtually no time at all to prepare and cook, which is one reason they are a fantastic dish to serve at a barbecue. The thai flavours put an alternative twist on regular chicken kebabs and the crunch of fresh pepper and red onion really compliments the spice of the curry paste. So why not give these a go at home for your next barbecue to really kick start your summer!

Ingredients:

• 2 boneless chicken breasts cut in to large chunks
• 2 tbsp of Thai red curry paste
• 2 tbsp of coconut milk
• 1 red onion, cut in to chunks
• 1 courgette, halved and cut in to chunks
• 1 red pepper cut in to chunks
• 1 lime, halved to serve

Instructions:

Source: BBC Good Food 

Step 1-In a mixing bowl, mix together the salt, brown sugar, paprika, garlic powder and dry mustard to form the rub for the pork. Once well combined, rub well in to the pork, cover and refrigerate for a minimum of an hour but preferably overnight.

Step 2-Preheat your oven to 300 degrees Fahrenheit/150 degrees celcius. Place the pork in a roasting tin, and allow it to slow cook for around 6 hours until it starts to fall apart. Try our vitreous enamel roasting tin for this, it’s perfect and comes with a roasting rack!

Step 3-Now you can start making the barbecue sauce to go with the pork. In a saucepan, add the cider vinegar, yellow mustard, ketchup, brown sugar, the crushed garlic cloves, salt, cayenne pepper and black pepper. Cook on a medium heat until the sugar starts to dissolve. Once this has happened, take it off the heat and allow to cool.

Step 4-Once the pork has started to fall apart, remove it from the oven and let it rest for around 10 to 15 minutes. You want to get all of the juices and loose bits of pork from the bottom of the roasting tin to use for your sauce. To do this, take a cup of water and add it to the roasting tin over a medium heat. Scrape all of the pieces off the bottom of the pan with a wooden spoon. Reduce by no more than half and pour it in to the saucepan with the other barbecue sauce ingredients and cook for a further 5 minutes.

Step 5-The next step is to start removing the meat from the joint. Take 2 forks and use them to hold the meat steady while you pull pieces of the pork off. Place in bowl and pour half of the barbecue sauce over it and mix.

Step 6-Now make the coleslaw by mixing the carrots, onions, cabbage and chilli in a mixing bowl. In a separate bowl, add the mayonnaise, mustard, vinegar, lemon juice and a pinch of sugar to form the dressing for the coleslaw. Once you are happy it is all well combined, pour over the vegetable mixture and mix well. Season the coleslaw to taste with salt, pepper etc.

Step 7- We suggest serving this bbq pulled pork in bread rolls with a generous portion of the coleslaw on top! Now all there is left to do is enjoy this delicious bbq pulled pork as part of your bbq weekend!