Rhubarb, Pear and Ginger Crumble

Show your mum you care this Mother’s Day and cook up something really special for her. Whether it’s a savoury pastry for a scrumptious, indulgent breakfast or a tasty Rhubarb Crumble for lunch, we’ll give you the inspiration you need... and it couldn’t be easier.

1. Pre-heat oven to 180°C/350°F/Gas Mark 4.2. Heat the butter in a saucepan and add the chopped pears, rhubarb and caster sugar. 3. Cook on a gentle heat for 10 minutes until the mixture begins to soften and breakdown. Leave to stand.4. Mix the flour, sugar and ginger powder in a bowl to make the crumble.5. Cut the butter into small cubes, add to flour mix and rub together through your fingertips and palms for around 5 minutes, until the mix resembles bread-crumbs, then set aside. TIP* Don’t worry if you get some larger lumps, it adds to the rustic appearance of the pie.6. Unroll pastry sheet , using the blue plastic sheet to help manoeuvre your pastry and to avoid breaking. Gently press the pastry into your chosen oven proof dish(es) and crimp the edges for a decorative finish. 7. Fill your pastry with the cooled rhubarb and pear mix.8. Liberally apply the crumble topping over the fruit mix.9. Bake in the oven for around 25 minutes10. Serve with custard or Vanilla ice-cream and enjoy with all the family.

Ingredients

Pastry Base 1 pack of Bells Ready Rolled Shortcrust pastry Fruit Filling5 Conference Pears (peeled, cored and chopped into large chunks)400g chopped Rhubarb 150g Caster sugar10g unsalted butter Crumble Topping225g Plain Flour125g unsalted butter (room temperature)70g Caster Sugar 7g Ginger Powder

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TIP !Always take your Bells Ready Rolled Pastry out of the fridge and allow it to get to room temperature.Using the pastry too cold could cause it to break or tear when handling.

Mother’s Day Special

Cheese and Smokey Bacon Knot Toffee and Cinnamon Swirl

Ingredients1 packet of Bells Ready Rolled Puff Pastry70g Golden syrup30g Double cream20g of Caster Sugar (for sprinkling)5g CinnamonReadymade piping icing (optional, but it looks great!)

1. Pre-heat oven to 180°C/350°F/Gas Mark 4.3. For the toffee sauce, mix the cinnamon, golden syrup and double cream in a small bowl and set aside.3. Unroll pastry flat, leaving it on the blue sheet for easy handling. Lay pastry horizontally in front of you. 4. Divide into 6 vertical strips of about 4cm/1.5” using a sharp knife or pizza cutter.5. With a spoon lightly spread your toffee sauce along each strip. Fold each one in half length-ways, making 6 thinner tubes.6. Roll each tube up into a spiral, and lay spiral side up.7. Using the blue plastic sheet as a mat, spoon a little of the remaining toffee sauce over each swirl.8. Place the swirls on a baking tray (use greaseproof paper if you have it) and bake for 20 minutes until golden.9. Allow swirls to cool slightly and sprinkle evenly with sugar.10. Decorate very simply using ready made piping icing.

Ingredients1 packet of Bells Ready Rolled Puff Pastry300g grated Mature Cheddar Cheese (Alternatively try stilton, goats cheese or mozzarella)200g smoked bacon 1 Beaten egg – to glaze5g Smoked Paprika

1. Pre-heat oven to 180°C/350°F/Gas Mark 4.2. Cook the bacon until crisp and cut into bite-sized pieces.3. Mix the grated cheese with the bacon in a bowl until evenly mixed and set aside.4. Unroll pastry flat, leaving it on the blue sheet for easy handling. Lay pastry horizontally in front of you. Divide into 6 vertical strips of about 4cm/1.5” using a sharp knife or pizza cutter.5. With your fingertips evenly scatter the bacon and cheese mix along the strips. Fold each one in half length-ways, making 6 thinner tubes.6. To create each knot take one end of the tube and cross over the other end. (Be creative and do a number of folds or twists - you could even try letters!)7. Place the knots, evenly spaced, on a baking tray. Brush with a little egg and lightly sprinkle with smoked paprika.8. Bake for approximately 20 minutes until golden.9. Allow knots to cool slightly before serving.

Bakin

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