Ingredients

• 175g unsalted butter
• 175g caster sugar
• Grated zest & juice of 2 lemons
• 120g Rachel’s Low Fat Natural Bio Live Yogurt
• 2 large eggs, beaten
• 175 self raising flour
• 3tbsp caster sugar
• 150g icing sugar, sifted
• ½ tbsp water

Method

1. Pre-heat the oven to 180°C/gas 4. Grease and line a round 15cm/6” loose bottom cake tin.
2. Cream together the butter and sugar in a bowl until light and fluffy.
3. Add the grated zest of lemons and yogurt then add the eggs.
4. Add the flour, mix well and spoon the mixture into the prepared tin, ensure a level surface.
5. Bake in the oven for 35 minutes or until golden brown or until a skewer comes out clean.
6. Transfer to a cooling wire.
7. In a small saucepan add the juice of the lemons with the remaining 3 tablespoons of sugar and allow to reduce on a high heat. Leave to cool slightly.
8. Using a skewer or cocktail stick prick the cake all over and then pour the lemon sugar syrup all over the top, allow it to soak in.
9. Leave to cool completely before icing.
10. Mix the icing sugar with the water until a runny paste consistency is achieved. Using a spoon drizzle the icing liberally backwards and forwards over the cake.

Ingredients

• 115g butter, softened
• 175g self raising flour
• 1 tbs icing sugar
• 1 tbs arrowroot

Method

1. Preheat oven to 160C.
2. Cream butter and sugar and add arrowroot and flour and mix well to combine.
3. Line a baking tray with baking paper, then using a teaspoon, scoop a spoonful of mixture and roll it into a ball. Place it on the tray, and repeat until all the mixture is gone.
4. Press each ball gently with a fork and bake for 10 minutes. Cool.

Ingredients

• 120g coconut
• 250ml milk
• 200g caster sugar
• 175g self raising flour

Method

1. Preheat oven to 180C.
2. Place all ingredients in a bowl and mix.
3. Line a loaf tin with baking paper and pour mixture in.
4. Bake for 40 minutes.

Ingredients

• 3 Mission Deli Original Wraps
• 15g butter, softened
• 55g demerara sugar
• 2 large oranges, zest from 1 and juice from 2
• 650g juicy, ripe plums, halved, stones and each half cut into 3
• 55g dark chocolate, finely grated

Method

1. Pre-heat the oven to 190C/375F/gas mark 6.
2. Spread each wrap with a little butter, scatter over 1tbsp of the sugar and orange zest. Roll up tightly and shred into 1cm slices. Place in a bowl and toss with the plums, orange juice and remaining sugar.
3. Arrange half the mixture into a large, ovenproof, gratin dish and scatter over half the chocolate. Repeat again finishing with a layer of chocolate.
4. Place in the oven and bake for 20-25 minutes or until bubbling hot.
5. Serve straight away with vanilla ice-cream.

Ingredients

• 4 Mission Deli Mediterranean Wraps
• 110g cream cheese
• 1 garlic clove, crushed
• 75g baby spinach leaves
• 225g cherry tomatoes, cut into quarters
• 225g cooked, skinless, boneless chicken breast, shredded finely
• 55g Parmesan cheese, finely grated
• 350g jar ready-made tomato sauce

Method

1. Mix together the cream cheese and garlic and spread over the wraps.
2. Place the spinach leaves on top of each, scatter over the tomatoes, chicken and sprinkle over half the parmesan. Season well with black pepper.
3. Roll up each wrap and place in a large ovenproof gratin dish or non-stick roasting tray.
4. Drizzle the sauce over the wraps and scatter over the remaining cheese.
5. Place in the oven and bake for 18-20 minutes or until golden and bubbling hot. Serve with a rocket salad.

Ingredients

• 6 Mission Mini Wheat & White Deli Wraps
• 6 tbsp houmous
• 2 medium carrots, peeled and grated
• 3 spring onions, finely sliced
• 200g skinless, boneless chicken breast, thinly sliced

Method

1. Spread 2 mini wraps with half of the houmous.
2. Sprinkle over half the carrots, spring onion and chicken. Top with another mini wrap and press down firmly.
3. Spread both the tops with the remaining houmous, carrot, onion and chicken and top with another mini wrap. Press down firmly.
4. Cut each double decker into quarters and pop into a lunchbox or serve with a green salad.

Ingredients

• 4 Mission Deli Original Wraps
• 115g Thai rice
• 1 tsp caster sugar
• 1/4 tsp salt
• 1 tbsp rice wine vinegar
• 1 tbsp sushi ginger, finely chopped
• 2 tbsp sesame seeds, toasted
• 1 ripe avocado, stoned, peeled and diced
• 125g spoked trout fillets, flaked
• For the salad:
• 1 bunch of watercress, washed
• 2 oranges, segmented
• Freshly ground black pepper

Method

1. Cook the rice as directed on the packet and allow to cook slightly. Stir in the caster sugar, salt, rice wine vinegar and ginger and chill well.
2. Add the flaked fish to the rice and combine well.
3. Spread the chilled rice and fish mixture over the wraps.
4. In a bowl, toss together the sesame seeds, avocado and spring onion. Scatter the mixture evenly over the rice.
5. Roll tightly into a sausage and shape and tightly wrap in cling film. Chill for at least 1 hour.
6. Toss all the salad ingredients together.
7. Remove the wraps from the fridge and unwrap. Using a sharp knife trim off the ends and slice each wrap diagonally into 4 or 6. Arrange on a serving board or plates and serve with little bowls of soy sauce and wasabi for dipping and the salad on the side.

Ingredients

• 4 Mission Deli Mini Wheat and White Wraps
• 2 tbsp olive oil
• 3 large onions, finely sliced
• 2 tsp wholegrain mustard
• 450g cooked new potatoes, sliced
• 250g Greek style yogurt
• 55g Cheddar, finely grated
• 1 small bunch of chives

Method

1. Preheat the oven to 200C/400F/gas mark 6.
2. Line 2 baking trays with parchment paper. Lay 2 mini wraps on each.
3. Heat the oil in a pan, add the onions, cover and cook over a medium heat for 10 minutes until softened. Take off the lid, turn up the heat and cook for a further 3 minutes or until lightly golden. Stir in the mustard and spread the mixture evenly over the base of each mini wrap.
4. Arrange the potatoes over the top of each.
5. Mix together the yogurt, 3/4 of the cheese and chives. Spread over the potatoes.
6. Grind over a little black pepper and remaining cheddar.
7. Place in the oven and bake for 18-20 minutes.
8. Serve with watercress and crispy bacon if desired.
9. An exclusive Lesley Waters recipe.

Ingredients

• 4 Mission Deli Mediterranean Herb Wraps
• 225g petit pois
• 1 small garlic clove, crushed
• 110g cheddar cheese, finely grated
• 2 tbsp extra virgin olive oil, plus extra for brushing
• Freshly ground black pepper
• 4x 100g skinless, boneless salmon fillets
• Fresh basil leaves to serve
• For the chilli roasted tomato chutney:
• 400g baby plum tomatoes, halved
• Pinch of dried chilli flakes
• 1 tbsp balsamic olive oil
• 3 tbsp extra virgin olive oil

Method

1. Cook the peas in boiling water until tender. Refresh under cold water and drain well.
2. Place the peas, garlic, cheddar, oil and black pepper in a blender and whiz until smooth-ish.
3. Preheat the ovento 200C/400F/gas mark 6.
4. Lay the salmon fillets in the centre of each wrap. Spread the top of the salmon fillet with the pea pesto. Fold over the two wrap halves over the salmon fillet and tuck in the two ends. Place seam side down on a baking tray lined with baking parchment.
5. Prepare the tomato sauce, place all the ingredients in a small non-stick roasting tin and toss well. Place in the oven for 25 minutes.
6. Brush each salmon parcel generously with olive oil and place in the oven for 20 minutes.
7. To serve, cut each parcel in half on the diagonal and arrange on a warm serving plate and top with fresh basil leaves. Serve with the roasted tomato chutney.