Terrace Restaurant

If it's good enough for Christian Louboutin, it's good enough for us.

A handful of fresh French raspberries
15ml of fresh lemon juice
A splash of Himalayan goji berry liquour
1 teaspoon of freshly grated ginger
70ml measure of Cherrygood
35ml measure of Grey Goose Le Citron
Crushed ice

This cheeky little cocktail number was commissioned by Elton John for his famous Grey Goose Winter Ball, in honour of legendary shoe designer Christian Louboutin. Here's how it's done:

Combine all the ingredients. Don’t shake the cocktail mixer - the ice will dilute it. Finish with a sprinkle of pepper and garnish with a cherry.

Ladies it's not essential, but wearing 3-inch heels whilst you sip this, probably takes it up a level.

This recipe for Sport Relief from Gordon Ramsay and health expert Anita Bean, is perfect to tuck into after you've run a Sport Relief Mile!

35mins

4

10mins

50g breadcrumbs
25g parmesan, grated
10g parsley, chopped
1 jar Seriously Good Bolognese & Red Wine sauce
250g ricotta
250g buffalo mozzarella, diced
100g baby spinach, chopped
250g De Cecco no-boil cannelloni
Green beans to serve

1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6.

2. Mix half the breadcrumbs with the parmesan and parsley and set aside.

3. Spread 3 tbsp sauce into the base of a large ovenproof dish.

4. In a bowl, mix the ricotta with half of the mozzarella, the spinach and remaining breadcrumbs. Tip into a plastic food bag and seal. Cut a hole in one corner and pipe the mixture into the cannelloni tubes. Layer the filled pasta in the ovenproof dish.

5. Mix the sauce with 150ml water and pour over the cannelloni. Scatter over the remaining mozzarella and top with the crumb mixture.

6. Cover with foil and bake for 20 minutes, then remove the foil and cook for a further 10–15 minutes, until the top is golden. Serve with green beans.

Nutritional breakdown per serving (based on 4 servings):
610 calories, 27g fat (14g saturates), 29g protein, 65g carbohydrate (10g total sugars), 2.1g salt

Celebrate your success by tucking into this dish after completing your Mile. It contains both carbohydrate and protein which will be well deserved to speed muscle recovery and refuel after exercise. It also contains spinach, which makes it a good way of getting extra iron and vitamin C to boost your defences and prepare you for your next sporting challenge.

Seriously Good sauces are available from RRP £1.98 at selected major retailers. At least 10p from every jar goes to Comic Relief all year round, and Gordon Ramsay doesn’t get a penny. Visit www.seriouslygood.com.

For an Indian twist on a Scottish classic, try out this recipe from Scottish chef Tony Singh, for some added spice on Burn's Night.

600g of Campbell's Prime Meat Haggis (cooked in boiling water and kept hot for service)
3 large boiled in their skins potatoes (Desiree are ideal for this)
Salt to taste
½ tsp ground black pepper
1 x egg

For the stuffing:
200g drained mashed neeps
½ tbsp chopped ginger
¼ tsp garam masala
¼ tsp salt
Red chilli to taste
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying

Place mashed turnip in a bowl and add all of the stuffing ingredients. Mix well
Divide the mixture into 6 equal portions and keep aside. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions.

Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of turnip stuffing in the centre. Fold the edges together very finely so that mixture does not come out. Now very gently flatten it into a 2-inch patty and repeat the procedure for all pieces.

Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides till crisp golden brown. To serve, place the Tikki in the centre of a plate and place a ball of Campbell haggis on top.

Burns Night is the culmination of Scotland’s Winter Festivals and with a jam-packed programme of events across the country there will be plenty for everyone to make the most of. More information about Burns, including ideas for hosting your own Burns Supper can be found at www.scotland.org/winter

Tip: this is great with some brown sauce!

A fruity delicious cake made with peaches & walnuts and decorated with exotic passion fruit.

20 - 25 mins

10-12 slices

15 mins

300g caster sugar
3 medium eggs, beaten
300ml sunflower oil
200g banana, mashed
227g peach slices, tinned & roughly chopped
1tsp ground cinnamon
300g plain flour
1tsp bicarbonate of soda
100g walnuts, chopped
3tbsp Rachel’s Low-Fat Natural Yoghurt

For the icing:
200g cream cheese
250g icing sugar
100g Rachel’s Low-Fat Natural Yoghurt

For the syrup:
2 passion fruits
150g caster sugar

Pre-heat the oven to 170°C/325°F/Gas Mark 5. Line and grease three 20cm cake tins. Place the sugar, eggs, oil, banana and peaches in a bowl and whisk with an electric mixer. Add the cinnamon, flour, bicarbonate of soda slowly and mix until all the ingredients are incorporated. Add the walnuts followed by the yogurt.

Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch. Or use a skewer, if it comes out clean then the cakes are done. Turn the cakes out onto a wire rack to cool.

Prepare the icing. Soften the cream cheese by placing it in a bowl and beat until smooth, ideally with an electric mixer then add the icing sugar and beat again. When the mixture is completely smooth, add the yogurt.

When the cakes are cold spread half of the icing onto two of the cakes to make the bottom layers and finally sandwich the third cake on top. Chill the cakes and continue to make the syrup. Cut each passion fruit in half and scoop out the flesh and seeds. Make sure you catch all the juice. In a small saucepan heat the passion fruit pulp with the sugar and allow the mixture to come to a rolling boil. Allow to cool slightly, the syrup should thicken as it cools. Take the cake from the refrigerator and pour over the syrup allowing it to drizzle down the sides of the cake.

Tip: the cakes will keep undecorated if made in advance but are best kept chilled.

Per serving: 727kcal, Protein 7.3g, Carbs 82.8g, Fat 40.2g, Sat Fat 8.9g, Fibre 2.2g, Sugar 65.0g, Salt 0.2g.

Cost per serving: £0.47

A classic French vegetarian dish from Rachel's. Superbly healthy, full of colour & vibrancy.

4

3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Salt & pepper

To serve: Rachel’s Low Fat Natural Bio Live Yogurt, and some chopped herbs.

Heat the oven to 200°C/gas mark 6. In a large roasting tin add the olive oil followed by the vegetables and give it a good shake around. Add a little more oil if you think the vegetables need extra coating. Season. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges. Transfer to a serving dish and spoon over the yogurt and chopped herbs, serve immediately.

Tip: Try adding a spoonful of pesto to the yogurt for an extra twist, delicious served with pasta or crusty bread.

Per serving: 306kcal, Protein 4.3g Carbs 11.9g, Fat 25.9, Sat Fat 4.0g, Fibre 3.8g, Sugar 10.4g, Salt 0.0g.

Cost per serving: £1.46