Contents

Fay Ripley’s Smoky Cheese and Onion ...... 3

Summer ...... 4

BerryWorld Raspberry Goat’s Cheese Crostini ...... 5

Jane Devonshire’s ...... 6

BerryWorld Gluten-free Strawberry and Almond ...... 7

Fay Ripley’s Bakewell Tart ...... 8

BerryWorld Vegan Blackberry and Chocolate ...... 9

BerryWorld Lemon and Blueberry Muffins...... 10

Vegan Coffee and Walnut ...... 11

BerryWorld Raspberry Fro-yo (sugar-free) ...... 12

It means so much more than tea and cake

Breast Cancer Care is the only UK-wide charity dedicated solely to caring for anyone affected by breast cancer. We provide support services that bring people together, removing some of the isolation and fear that comes with a cancer diagnosis. Every day, we help more people feel more in control and able to manage what they’re going through. So enjoy your Afternoon Tea with family and friends knowing that you’re making a difference.

Registered charity: England and Wales 1017658, Scotland SC038104 Fay Ripley’s Smoky Cheese and Onion Tart

You can, of course, use any grated hard cheese, but it’s the smoke that makes grown-ups rip the last piece out of their kids’ hands. This is homemade pizza without the pressure.

Makes Prep Time Cook Time 4 10 Mins 40 Mins

You’ll need

• A splash of olive oil • 1 onion, peeled and finely sliced • 1 tbsp fresh thyme leaves, roughly chopped • 180g smoked Cheddar, e.g. Applewood, grated • 200mI half-fat crème fraîche • 320g pack ready rolled (or make it) • 10 cherry tomatoes, halved

What to do

1. Preheat the oven 180°C (fan), 200°C, 3. Unroll the pastry onto a lined baking tray. gas mark 6. Fold over the edges of the pastry, 1cm in, all the way around to give the tart an edge. 2. Heat the olive oil in a frying pan and fry Use a fork to press it into place and mark the sliced onion till soft and starting to go the border. golden at the edges, about 10 minutes. Throw in the thyme leaves and transfer to 4. Spread the cheesy mix over the base of a large bowl along with the grated cheese the tart and scatter with the tomato halves. and crème fraîche. Add some black Bake for 30 minutes till golden and bubbling. pepper and mix well.

To serve Fay Ripley is supporting Allow to cool slightly and serve on a big Breast Cancer Care’s wooden board with a crisp green salad. Afternoon Tea

3 Summer Sandwiches

You’ll need

Goat’s cheese, walnut & roasted pepper (makes 20) • 200g soft goat’s cheese • 100g cream cheese • 10 slices white bread • 2 roasted red pepper • 25g walnut

Lemony cucumber & prawn (makes 12) • 6 slices wholemeal bread • 1/2 cucumber, thinly sliced • 4 tbsp mayonnaise • Zest of 1 lemon • 6 large cooked prawn, halved for topping

Creamy egg & cress (makes 12) • 4 eggs • 2 chopped spring onion • 2-3 tbsp crème fraîche Makes Prep Time • 12 small roll 44 20 Mins • Cress, to serve

What to do

1. For the goat’s cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts. 2. For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise. 3. For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

Thanks to BBC Good Food for this recipe www.bbcgoodfood.com 4 BerryWorld Raspberry Goat’s Cheese Crostini

The creamy goat’s cheese perfectly complements the tangy raspberries, and the sweet balsamic finishes these off perfectly.

Makes Prep Time Cook Time 20 10 Mins 10 Mins

You’ll need

• 1 baguette • 3 tsp oil • 150g soft, crumbly goat’s cheese • 300g raspberries • Small bunch of basil • Olive oil and balsamic syrup to serve

What to do

1. Heat the oven to 180°C/160°C fan. Cut the baguette into 20 thin slices, drizzle with oil and toast in the oven until golden. 2. When they’re cool enough to handle spread each slice, generously with goat’s cheese then top with 2 raspberries, a basil leaf and a good grind of pepper. 3. Lay on a serving dish and drizzle with olive oil and balsamic syrup.

Thanks to BerryWorld for this recipe www.berryworld.com 5 Jane Devonshire’s Gluten-free Scone Muffins

These taste exactly like but as they are Gluten Free the mix is much wetter so you can’t roll it out like ordinary scones, I therefore cook them in cases, wait for them to cool and cut them in half and serve them like a scone, they are very light.

Makes Cook Time 12 25 Mins

You’ll need

• 450g gluten-free plain flour • 80g butter • 1 tsp salt • 4 tsp caster sugar • 4 large free range eggs separated • 2 tbsp baking powder I am proud of this recipe and that is one of the reasons • 200ml milk • I wanted to use it for the Afternoon Tea Campaign for 1 egg for glazing Breast Cancer Care a cause so very close to my heart. • 12 muffin tin and 12 muffin cases

What to do

1. Preheat oven gas mark 7/220°C. 7. Fill the muffin cases with the mixture (its 2. about 1.5 tablespoon of mixture to each Separate the eggs and put the whites into muffin case). a large mixing bowl. 8. 3. Mix the spare egg with a fork and using In another bowl sift the flour, add the sugar, a pastry brush put the egg on the top of the salt and cubed butter to the flour. Using your muffins to glaze them, using this opportunity fingertips lightly work the butter into the flour to smooth the top of the mixture flat. until a bread crumb like texture achieved. 9. 4. Place in the oven and bake for 20-25 minutes. Add the eggs yolks, baking powder and They are a little paler than normal muffins. using a wooden spoon or spatula lightly mix in and then slowly add milk. 10. Remove from oven, allow to cool. When 5. ready to serve remove from the muffin cases. I find it easier to use an electric whisk for this Slice in half and smother with strawberry jam part, I whisk the 4 egg whites until stiff peaks. and clotted or whipped cream. 6. A tablespoon at a time add the flour mixture into the beaten egg white and continue whisking until all flour mixture combined into the egg white. Take your time to make sure there are no lumps.

6 BerryWorld Gluten-free Strawberry and Almond Macaroons

Macaroons are a perfect treat to impress your guests. These strawberry and almond macaroons are particularly light and fruity.

Makes Prep Time Cook Time 8 20 Mins 15 Mins

You’ll need

For the macaroons • 4 large egg whites • 175g icing sugar • 170g ground almonds • 30ml water • 170g caster sugar

For the filling • 200g butter (at room temperature) • 100g icing sugar • 10 strawberries hulled and sliced

What to do

1. Preheat the oven to 170°C fan/150°C. 5. With a spatula, gently stir the syrup and egg whites mixture with the sugar, and almond 2. Place 2 of the egg whites in a large bowl, paste until the two mixtures are combined. sift in the icing sugar and ground almonds and mix into a paste. 6. Place the mixture into a piping bag and pipe out equal rounds onto a baking tray 3. Place the water and caster sugar in a small lined with greaseproof paper. Don’t worry pan, and bring to the boil. The syrup needs if all the mix doesn’t fit on the tray, you to reach 118°C. can cook it in batches. 4. While the syrup is boiling, whisk the 7. Allow the macaroons to sit for 20-30 2 remaining egg whites until stiff, ideally minutes so they can form a skin. Cook the using an electric whisk. Pour the hot syrup macaroons for 15-20 minutes and then slowly into the egg whites, whisking all the allow to cool on the tray for 10 minutes. time. Continue whisking until the mixture is thick glossy and cool – the syrup will 8. For the filling, beat the butter and icing sugar cook the eggs. together until light and fluffy. Sandwich the macaroons together with two slices of strawberries and a little .

Thanks to BerryWorld for this recipe www.berryworld.com 7 Fay Ripley’s Bakewell Tart

I’m such a big fan of the Bakewell that I once dragged my husband to the town of ‘Bakewell’ in the Peak District just to taste their authentic . Well mine is just as good but super easy to make.

Serves Prep Time Cook Time 6-8 15 Mins 50 Mins

You’ll need

• 150g butter, softened • 150g golden caster sugar • 150g self-raising flour • 150g ground almonds • 2 large free-range eggs • 1 tsp vanilla extract • 6 tsp raspberry jam • 1 x 150g punnet raspberries • 50g flaked almonds • 22–24cm springform cake tin

What to do

1. Preheat the oven to 160°C (fan), 180°C, gas mark 4. Line the cake tin with baking parchment. 2. Using a food processor or an electric whisk, blitz or whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Plop half of the mix into the lined cake tin and smooth. 3. Now dot the jam, ½ teaspoon at a time, all over and scatter with the raspberries. With the remainder of the cake mix, drop dollops over the fruit to cover but don’t worry about the holes just use your fingers to spread it about a bit. 4. Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. Serve warm or at room temperature.

Fay Ripley is supporting Breast Cancer Care’s Afternoon Tea

8 BerryWorld Vegan Blackberry & Chocolate cupcakes

These vegan cupcakes are full of chocolatey goodness, the rich chocolatey flavour and the tart blackberries makes a great combination.

Serves Prep Time Cook Time 18 15 Mins 20 Mins

You’ll need

• 250ml almond milk • 220g caster sugar • 80ml rapeseed oil • 1 tbsp vanilla seed paste • 210g self-raising flour • 1 tsp baking powder • 30g cocoa powder • 120g blackberries, chopped if large

For the icing • 150g icing sugar • 20g blackberries plus extra to decorate

What to do

1. Heat the oven to 180°C/160°C fan and 3. Divide the mixture between the cake line two bun tins with fairy cake size cases. cases, bake for 20-24 minutes until the In a bowl beat together the milk, sugar, spring back when you gently press oil and vanilla until combined. the tops. Leave to cool completely. 2. Reserve 2 tsp of flour then in a separate 4. While the cakes are cooling, make the bowl sieve together the flour, cocoa and icing. Roughly mash the blackberries baking powder. Fold the dry ingredients and stir into the icing sugar. into the wet until all combined. Sprinkle 5. the reserved flour over the blackberries When the cakes are cold spread the icing and gently shake them until they’re over and top with a whole blackberry. coated then gently stir into the batter.

Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.

Thanks to BerryWorld for this recipe www.berryworld.com 9 BerryWorld Lemon and Blueberry Muffins

These delicious tangy blueberry muffins have a crunchy topping are just bursting with blueberries and lemon curd, best served warm and fresh from the oven. Easy and quick to make they are perfect for a teatime treat.

You’ll need

• 100g butter • 200g blueberries • 250g self rasing flour • 1 tbp bicarbonate of soda • 100g caster sugar • Zest of 1 lemon • 2 free range eggs • 150ml semi skimmed milk Serves Prep Time Cook Time • 10 tsp lemon curd 10 15 Mins 20 Mins • 6 tsp demerara sugar

What to do

1. Preheat the oven to 220°C/200°C fan/gas 6. 2. Line a deep muffin tin with paper cases. 3. Place the butter in a small pan and melt, allow to cool for a few minutes. 4. Wash the blueberries and pat dry, toss in a little flour. 5. Sift the flour and bicarbonate of soda into a large bowl. Stir in the caster sugar, blueberries and lemon zest. 6. Beat the eggs, add the milk and melted butter, mix together and pour into the flour mixture. Mix together quickly and lightly, the mixture should still look a bit lumpy. 7. Divide between the muffin cases, make a little indent and place a teaspoon of lemon curd on the top of each one, sprinkle with the demerara sugar. 8. Bake for approx 20 mins until risen and golden. 9. Cool for at least a few minutes before enjoying.

Thanks to BerryWorld for this recipe www.berryworld.com 10 Romy’s Vegan Coffee Walnut Cake

You’ll need

• 1 tbsp flaxseeds • 3 tbsp hot water • 300g flour • 3 tbsp maple syrup • 50g walnuts, plus more for decoration • 2 tsp cinnamon • 1 tsp baking powder • 4 tbsp coffee – either instant coffee in hot water, or cold brew • 200ml soy milk • 120ml rapeseed oil • Coconut oil for the baking dish

For the icing: • 2 cups icing sugar • 1-2 tbsp chai tea • (soaked in the fridge over night) • 1/2 tsp vanilla essence Cook Time • 2-3 tbsp soy milk 30 Mins

What to do

1. Mix the flaxseeds with the hot water and set aside For the icing: for 10 minutes. 1. 2. Add 2 cups of icing sugar Mix the flour with the baking powder and cinnamon, to a bowl, then slowly add the then add in a handful of walnuts, leaving some nuts chai tea and vanilla essence left over for the cake decoration at the end. whilst stirring with a fork. 3. In a large jug blend the coffee and soy milk with the 2. Add in a little soy milk until maple syrup, then add the rapeseed oil. the mix is smooth, but thick. 4. Once combined, add the flaxseed-mixture to the flour-mix If it gets too runny, add more and slowly add the liquids whilst stirring with a spatula. icing sugar. The consistency is supposed to be thick, 5. Oil a baking tin (I used a round one!) with coconut oil but not crumbly. and add the mixture to the tin. I prefer not to use baking paper for my cakes, as it gets easily stuck on the cake 3. Add the icing onto the and ruins it. Instead I prefer oiling the tins and then cold cake and transfer lightly dusting with a little flour. to the fridge to set. 6. Bake in the oven for 30 minutes at 180 degrees.

Thank you so much to Romy for this recipe romylondonuk.com 11 BerryWorld Raspberry Fro-yo (sugar-free)

Looking for a healthy berry recipe? This healthier alternative to ice cream, raspberry frozen yogurt is great for all occasions. Serve immediately or freeze in an air tight container.

For the best results sprinkle with frozen raspberries to add another tasty texture.

Serves Prep Time 6 10 Mins

You’ll need

• 350g raspberries, washed and dried • 500g Greek yogurt • 200g condensed milk

What to do

1. Put the washed raspberries in a lidded container and freeze until solid. Once solid put them in the food processor and blitz until finely chopped. Take out 3-4 tbsp and keep in the freezer until you serve. 2. Add the Greek yogurt and condensed milk to the processor and whizz until everything is combined. The raspberries will have frozen the other ingredients so to serve ‘soft scoop’ straight away or tip into a freezer container to firm up. 3. Serve scoops with the raspberry bits sprinkled over the top.

Note: If you’ve returned the frozen yoghurt to the freezer remember to remove it 5 minutes before you serve so it’s soft enough to scoop.

Thanks to BerryWorld for this recipe www.berryworld.com 12 If you have any questions about Afternoon Tea call 0300 100 4442 or email afternoontea@breastcancercare .org uk.

Registered charity: England and Wales 1017658, Scotland SC038104