CONTENTSApple & Sultana Cake 10Apple Dessert Cake 11Bacon & Egg Flan 13Bakewell Tart 12Bacon and Sweetcorn Chowder 17Banana Cake 17Barley & Mushroom Casserole 3Barley Water 3Basic Pizza Crust 13Beefburgers 7Biscuits 11Blackberry & Apple Jam 4Blackberry & Apple Jelly 8Boiled Cake 8Bread 11Butternut Squash Soup 15Carrot Cake 20Cheese & Onion Flan 13Cheese and Potato Pie 6Cheese Pastry 7Cheesecake 11Chicken (or vegetable) Biryani 16Chicken (or veg) Gougere 18Chicken Stock 2Choc Krispies 8Chocolate Crunch 6Chocolate Biscuit Squares 22Chocolate Log 15Chocolate Roulade 21Chocolate Spice Cake 9Christmas Cake 10Christmas Pudding 9Cinnamon Swirls 21Cowboy Pie 15Crab-apple Jelly 5Cream & Potato Pie 15Elderflower Cordial (24 hrs) 4Elderflower Cordial (5 days) 5Farmhouse Custard Tart 13Flapjacks 7Fresh Fruit Salad 7Fruit Malt Loaf 10Gazpacho 2Ginger bread 8

Ginger Biscuits 23Grandma's Macaroni Cheese 14Gypsy Tart 4Leek Pie 13Little Mince Pie Cakes 16Macaroni Cheese 14Malt Loaf 8Meat & Potato Pie 12Mincemeat 9Mums Sausage & Onion Meal 2Orange & Lemon Squash 4Parsnip Wine 5Pear and Almond Frangipane 19Quiche Lorraine 17Raspberry and Almond Slices 22Raspberry Milk Chocolate

Cheesecake 23Raspberry and Malteser Crunch 23Raspberry Jam 5Red Onion and Rosemary

Foccacia 20Rich Christmas Cake 19Rock Cakes 2Rowan Jelly 16Runner Bean Chutney 3Sausage Rolls 11Sausagemeat Jalousie 18Scones 6Shortbread 5Spicy Tea Bread 9Spicy Winter Warmer Soup 18Sponge Sandwich 12Strawberry Jam 16Sultana Cake 10Swiss Lemon Buns 19Swiss Roll 14Taboullah 4Three Cheese Pasta Bake 22Treacle Sponge Pudding 6Trifle 14Uncooked Chocolate Biscuity Stuff22Vegetable Curry 3Vegetable Stock 2Victoria Sandwich 11

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Rock Cakes

8oz flour½ tsp baking powder1½oz butter1½oz sugar1 egg, well beatena little milk2oz currants or sultanas

Rub the butter into the flour. Add the dry ingredients. Beat in the egg and a little milk if the mixtureis too stiff. Pile heaps of the mixture onto a greased baking tray. Bake in a fairly hot oven for 15-20 minutes.

Vegetable Stock

2 Onions2 Leeks2 Carrots2 Large TomatoesSprigs ParsleyWater CressSaltPeppercornsWater

Put everything in a saucepan. Simmer for 2 hours.

Chicken Stock

Chicken BonesBay leafOnionPeppercornsWater

Simmer for at least 3 hours. Leave to cool & skim off the fat before use

.Mum’s Sausage & Onion Meal

SausagesGravyOnions slicedBacon Slices (optional)

Put all ingredients into saucepan. Wrap bacon slices around sausages first. Bring to boil & boil for approx 1hour. Serve with potatoes & peas etcThis can be done in a casserole dish and put in the oven instead.

Gazpacho

1 ½ lbs tomatoes, skinned,1 cucumber, peeled,1 chopped green pepper1 chopped onion2-3 cloves garlic1 tbs Olive oil½ pt tomato juiceSalt, pepper2tbs Tarragon or wine vinegar

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Combine all ingredients except tomato juice in a blender or food processor, and puree until smooth. Transferto a large bowl, add tomato juice and refrigerate for 4 hours.

Barley & Mushroom Casserole

2oz butter2 onions chopped8oz mushrooms, sliced8oz pearl barley¾ tsp salt¾ tsp black pepper300 ml stock

Preheat Oven. Melt the butter in a frying pan. Add onions and cook untilgolden. Add mushrooms and cook for 3 mins. Transfer onions & mushrooms to an ovenproof casserole dish.Add the barley, salt & pepper. Pour in the stock and stir to mix. Cover the casserole and cook for 40 mins oruntil the barley is tender and the liquid absorbed.

Runner Bean Chutney2lb Runner Beans4-5 Onions1 ½ lbs Demerara sugar1 ½ tbs turmeric1 ½ tbs mustard1 ½ tbs cornflour1 ½ pts vinegar

Peel and slice beans, cut onions up small. Boil beans & onions in saltwater (enough to cover them) untiltender. Strain & drain beans and onions, then cut up small or put through mincer. Add sugar and 1 ¼ ptsvinegar and boil for 15 minutes. Mix turmeric, mustard and cornflour with the other ¼ pt vinegar & add tobeans & boil for another 15 mins. Allow to cool & put in jars.

Vegetable Curry2 med potatoes1 clove Garlic, chopped1 onion, chopped1 or 2 tomatoes ½d or ¼d¼-½ cauliflowersalt & pepper½ tsp paprika½ tsp chilli powderBlack mustard seedsClovesCinnamon sticksBay leavesCreamed coconut blockWater & cooking oil

Add water to coconut block & add tomatoes, cauliflower, potatoes & boil. Add chilli, paprika & bay leaves.Season with salt & pepper. MEANWHILE Fry onions & garlic on medium heat till brown with a sprinkling ofmustard seeds, cloves, cinnamon (not too much), (turmeric can be added here). When brown (not burnt)add the fried mixture to the boiling potatoes & let the curry boil away. When ready serve with brown rice.

Barley Water600ml (1 pint) Water50g (2oz) Pearl Barley

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½ Lemon1 tbsp Sugar

Place the barley into a sieve and pour over 1.2 - 1.8lt (2 - 3 pints) of boiling water to scald and cleanse it(this aids in producing a clearer colour for the finished barley water).Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.Place the barley, lemon rind and water into a saucepan and simmer covered for 20 minutes.Strain through a jelly bag or muslin cloth.Add the lemon juice and sugar to taste. Allow to cool and refrigerate before drinking.Use within 24 hours.

Taboullah8oz cracked/bulgar wheat1 onion1tbs chopped mintsalt6 tbs chopped parsleypepper4-6 tbs veg oil

Place wheat in basin and pour over enough water & cover. Leave to soak for ½ hour. Drain & rinse well.Finely chop the onion & mix with wheat. Mix herbs and wheat well together, add oil and season to taste withlemon juice, salt & pepper. Cover & chill until required. This will keep for several days in a fridge. (1/2 of thisis plenty).

Gypsy Tart1 10 inch pre-baked shortcrust pastry case9 tbs Evaporated milk (chilled)18 tbs Dark brown sugar

Preheat oven. Put milk in bowl & whisk until it’s double the starting consistency, or it leaves trailsbehind the whisk when you move it around mixture. Add sugar & whisk until it is all mixed in & theconsistency is the same as above. Pour mixture into pastry case & bake in oven for approx 15 mins. Takeout of oven (carefully), allow to cool & enjoy.

Orange & Lemon Squash1 juicy lemon1 ½ lbs sugar2 juicy oranges1 oz citric acid3 pts boiling waterCut fruit in half lengthways & slice thinly. Put into large bowl with sugar and citric acid. Pour on boiling waterand stir with spoon, NOT METAL, until sugar has dissolved. Leave overnight. Strain & bottle. Dilute to taste.

Elder flower Cordial (24hrs)8 elderflower heads600ml boiling water400g caster sugar1 dssp citric acid1 lemon, grated & squeezedDissolve the sugar into the water & stir in the citric acid. Pour this over the elderflowers and leave to standfor 24 hours. Strain & bottle.

Blackberry & Apple Jam

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BlackberriesApplesSugar

Pick blackberries & put in a pan with a little water to start off. Boil slowly & strain. Measure juice:1 pt juice – 1lb sugar & 1lb apples.Put in pan & cook rapidly until set. Allow to cool & pot..

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Elderflower Cordial (5 days)

20 elderflower heads1 lemon (sliced)2 tsp citric acid3 ½ lb sugar3 ½ pts boiling water

Put all dry ingredients into clean pan. Pour boiling water over. Stir until sugar is dissolved. Skim. Cover witha cloth or lid. Stir twice daily for 5 days. Strain through muslin & bottle. The cordial can be frozen in plasticbottles (leave space for expansion) Fresh cordial can be refrigerated for up to 2 weeks. Dilute with water,sparkling mineral water or lemonade & serve with slices of lemon & sprigs of mint. Diluted, this can be madeinto a refreshing sorbet.

Crab-apple JellyCrab-applesSugar

Wash crab-apples, do not pare. Remove stems or blossom ends. Cut into halves & remove seeds. Coverwith water. Cook until soft. Drain through muslin. Use 1lb sugar per 1pt juice. Boil rapidly until setting pointreached. Allow to cool & then pot.

Parsnip wine4 lb parsnips scrubbed and sliced1 orange0.5 oz root ginger (Optional)2 lemons1 gallon water3 lb sugarsherry or burgundy yeast

Boil the parsnip, slice the bruised ginger (if used) and the thinly peel rinds of the lemons andorange in the water until the parsnips are just tender. Do not over boil. strain the liquid on to thesugar and stir well. When lukewarm add the previously activated yeast and the fruit juices. leave for24 hours, well covered in a warm place.Pour into the fermentation jar, insert an airlock. leave to ferment to a finish in a warm place. removejar to cooler place for a week or so before siphoning off into a clean storage jar. fill to just belowcork. leave for 6 months, then siphon off into bottles.variation: For sugar beet wine substitute sugar beet for parsnips.

Shortbread8oz marg4oz sugar12oz plain flour

Preheat oven. Cream sugar & butter together, mix in flour. Rest for about ½ hour then roll out to ½”-3/4”thick. Put in a shallow tray. Prick surface all over with a fork to prevent bubbling. Bake for about 30 mins.

Raspberry JamMakes: 4.5kg (10lb)2.7kg (6lb) Sugar2.7kg (6lb) Raspberries

Pick over the raspberries, removing any stalks, wash if necessary, drying well.Preheat oven to 110°C: 225°F: Gas ¼.Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes, until tender and thejuices are running.Remove the pan from the heat and stir in the sugar, until fully dissolved.

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Bring to the boil and cook rapidly until the setting point is reached.Skim the surface if necessary and pot.

Treacle Sponge Pudding

2 tbs Golden Syrup115g flour, sifted2 large eggs115g sugar100g marg

Generously butter a 900ml pudding basin. Place the buttered pudding basin into the fridge for 5 mins to firmup the butter, Once cooled, remove from fridge & add the golden syrup to the base of the basin. In a largemixing bowl, place the flour, eggs, sugar, marg & mix together thoroughly. Spoon the flour mixture into thebasin, over the golden syrup. Take a large piece of foil, fold it in half & grease one side thoroughly. Coverthe pudding with the greased foil, pleating the foil a few times to allow room for expansion. Fasten foil to rimof pudding basin with string. Place basin in large steamer & steam over medium heat for 1 hour 30 mins.Once risen & cooked, turn it out from basin & serve.

Chocolate Crunch200g Chocolate200g Rich Tea biscuits100g marg2tbs honey/golden syrup

Grease shallow cake tin with marg. Put ½ biscuits into strong plastic bag & secure with tag. Squash biscuitswith rolling pin. Put crushed biscuits in bowl & repeat with rest of biscuits. Put marg, honey (golden syrup) &100g chocolate into saucepan & melt together over low heat. Remove the saucepan from heat wheneverything has melted. Add the crushed biscuits to mixture & mix well. Pour mixture into baking tin & pressdown with back of spoon. Melt rest of chocolate in bowl over boiling water. Then pout this over biscuitmixture in tin & smooth level over. Put tin in fridge until cold & then cut into small squares.

Cheese and potato Pie1lb potatoes24oz cheese1 onion½ oz marg1 tomato2tbs milk

Put a saucepan of water on to boil with a pinch of salt. Wash and peel potatoes. Peel onion. Cut potatoesinto even sized pieces. Chop onion into even small pieces. Put onion and potaoes into boiling water and boilfor 20 mins. Grate cheese and slice tomato. Strain potatoes when they are ready, return them to thesaucepan, add marg and milk. Mash until smooth. Add ¾ cheese and mix in. Put in a dish and sprinklecheese on top. Arrange tomato on top of pie. Serve it up.

Scones8oz flour¼ pt milk2oz marg

Preheat oven. Rub flour and marg together ** and then add milk. Separate the mixture into blobsand shape them into little cylinders. Put them in the oven for about 5-20 minutes.

** At that stage you could add34oz cheese = cheese scones

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or 10z sugar = sweet sconesor 2oz dried fruit = fruit scones

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Flapjacks2oz Golden Syrup**2oz marg2oz sugar6oz porridge oats

Preheat oven. Melt syrup and marg I a saucepan and then add the sugar. Mix in WELL porridgeoats. Take saucepan off hotplate. Put mixture into tin and put into the oven for 10-15 mins (until goldenbrown). Cut sections in the mixture and then leave to cool.

**2oz black treacle can be substituted for 2oz golden syrup to make black jacks.

Beefburgers4oz mince1 egg1 onion (small)2 slices bead

Separate the mince. Grate the slices of bread. Chop the onion and mix it together with the egg. Separateinto 4-8 pieces and shape them. Fry burgers in a frying pan for about 5 minutes each side.

Fresh Fruit Salad1 red apple1 pear1 orange (2 satsumas)1 bananaa few grapes1 lemon or lemon juice¼ pt fruit juice

Wash all fruits except the banana. Peel the oranges, slice into rings and then quarters. If using satsumasremove peel and segment. Cut each segment in half. Place in serving dish. Quarter the pear and apple, &remove the core. Cut into cubes and place in dish. Peel the banana, slice into rings and cover with lemonjuice. Place in serving dish. Halve the grapes * remove pips. Place in serving dish. Pour over the fruit juice,stir and chill before serving.

Cheese Pastry4oz flour2oz cream cheese2oz marg2oz cheesesprig of parsley

Preheat oven. Rub the flour and marg until it is like breadcrumbs. Grate cheese & mix it into mixture. Addsome water. Roll out mixture like pastry. Using small cutter, cut out as many circles as you can(even number). Cut ½ circles in half and put all these in the oven for 10-15 mins. Chop the parsley & mixwith cream cheese. Then when the pastry has been removed from the oven. Put a blob of cream cheeseon the full circle & put 2 semi circles into cream cheese to look like butterflies. When completed leave tocool.

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Choc Krispies14 tbs rice krispies/cornflakes2tbs sugar1oz cocoa/drinking choc20 paper cases2ox marg

Melt syrup & marg in saucepan. When melted mix in drinking choc (cocoa). Then mix in well the ricekrispies/cornflakes. Put the mixture into paper cases and leave to cool.

Malt Loaf1 cup All Bran1 cup milk1 cup currants1 cup flour1 cup sultanas½ cup sugar

Preheat oven. Put all the ingredients except the flout into the bowl. Leave to soak for 1 hour. Addflour & mix well. Put the mixture into a greased tin & bake for 1 hour.

Boiled Cake1 cup sugar1 tsp bicarb1 cup currants¼ lb marg1 cup sultanas1tbs golden syrup1 cup water1 tsp mixed spice1 cup flour1 egg

Preheat oven. Putt all the ingredients except flour and egg into a saucepan and heat slowly untilmarg has melted. Boil for 5 mins, allow to cool. Add flour & egg mix well. Put into greased tin and bake for1¼-1½ hours.

Ginger bread2 heaped tbs brown sugar¼ pt milk2 heaped tbs syrup1 level tsp bicarb1 heaped tbs marmalade2 level tsp ground ginger8 heaped tbs flour1 level tsp mixed spice3oz marg

Preheat oven. Put the sugar, marg, syrup, marmalade & milk into a saucepan. Warm until melted,DO NOT BOIL. Leave to cool. Put the rest of the ingredients into a bowl and mix in the cool liquid. Beat well.Put into greased tin & bake for ¾ - 1 hour.

Blackberry & Apple JellyBlackberriesApplesSugar

Pick blackberries , apples, do not pare; remove stems; cut into halves & remove seeds put in a pan with a

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little water to start off. Boil slowly & strain. Measure juice:1 pt juice – 1lb sugar .Put in pan & cook rapidly until set. Allow to cool & pot.

Mincemeat1 ½ lb Cooking apples100z brown sugar1 lb raisinsjuice 1 lemon8oz currants½ tsp mixed spice8oz sultanas4 tbs brandy8oz suet

Peel, core & slice apples. Cook them without water. Mash to pulp & leave to cool. Put all other ingredients inbowl. Stir in apple & mix well.

Christmas Pudding1 ½ lb currants1 tsp salt1 ½ lb raisins1 tsp nutmeg1 lb suet1 tsp spice1 lb breadcrumbs6 eggs1 ½ lb brown sugar1 can Guinness/ Mackeson¼ lb flour

Mix all ingredients together well. Put into container & boil for 5 hours (2lb) or 4 hours (1lb). Boil for 1 houragain to serve.

Chocolate Spice Cake4oz marg7oz caster sugar2oz cooking choc 2 eggs6oz flour½ tsp each cinnamon, spice, salt8 tbs milk

Icing1oz marg5oz icing sugar3 tsp cocoa(drinking choc)1 tbs boiling water2 drops vanilla essence

Preheat oven. Cream marg & sugar. Melt chocolate over pan boiling water. Cool slightly & thenbeat into creamed mixture with spices & egg yolks. Fold flour into mixture alternatively with the milk. Whiskegg whites & fold in. Bake in oven for 45 mins. Ice when cool (mix all ingredients together).

Spicy Tea Bread8oz flour1oz glacé cherries

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1oz soft brown sugar¼ pt milk½ tsp salt1 tbs syrup½ -1 tsp cinnamon2oz sultanas(gran sugar)

Preheat oven. Mix together all dry ingredients. Add the milk & syrup & beat well. Put into cake tin &sprinkle with granulated sugar. Bake for 48 mins. Serve sliced & buttered.

Fruit Malt Loaf

12oz flour6oz dried fruit4tbs golden syrup2tbs ovaltine2oz sugar½ pt milk

Preheat oven. Mix all the ingredients together. Put into a grease 2lb loaf tin. Bake for 1 ¼ hours.

Christmas Cake15oz raisins4 oz cherries halved14 oz sultanas1 lemon rind & juice12oz currants9oz plain flour½ tsp salt1 level tsp mixed spice8oz marg8oz soft brown sugar4 eggs beaten1 ½ level tbs black treacle2 tbs brandy

Preheat oven. Cream marg & sugar, beat in eggs. Fold in flour, fruit, lemon juice, treacle andbrandy. Put into 8in (deep) tin or shallow 9 ½ in tin. Tie brown paper round the outside of tin. Bake for 1hour, then 140oC for 3 ½ hours. Cover cake with brown paper for last hour of cooking time. When cool wrapin foil or put into an airtight container ready to decorate just before Christmas.

Apple & Sultana Cake8oz flour1lb cored apples, chopped6oz margjuice 1 lemon2oz sugar4oz sultanas2 eggs beaten

Preheat oven. Place flour, marg, sugar and eggs in a bowl & beat well until smooth. Stir in theapples, lemon juice and sultanas. Put into greased tin and bake for about 1 ½ hours.

Sultana Cake8oz Sultanas

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6oz flour4oz marg1 egg6oz sugar

Put the sultanas in a saucepan, cover them with water & leave overnight. Preheat oven to 170oC. Bringsultanas to the boil & boil for 5 mins. Cut marg into small piece and put in a bowl. Strain sultanas & add tomarg. When marg has melted beat in sugar. Beat in egg, sift flour & fold in. Put into lined greased cake tin.Bake in centre of oven for 30 mins at 150oC for a further 45-60 mins.

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Apple Dessert Cake

5oz Marg1 tsp baking powder3 large eggs8oz flour5oz caster sugar12oz apples, peeled, cored & sliced1 tsp Almond essence

Preheat oven. Grease 8 in cake tin. Put all ingredients except apples into a bowl, Mix well. Spread½ mixture in tin, put apple slices on mixture then cover with rest of mixture. Bake in centre of oven for 1 ½hours.

Bread1 ½ lb strong flour1 pkt dried yeast1oz lard/marg1tsp sugar2 level tsp salt¾ pt warm waterextra flour.

Preheat oven. Put flout & marg in bowl, rub together & add rest of dry ingredients. Make a well inthe centre and pour in a little water and mix up the ingredients. When the consistency is right **, kneeddough for a minimum of 5 mins. Stretch the dough & fold dough over on mixture until dough stays together.Shape dough & leave to rise for a few mins, Bake in oven for 15-20 mins.

** To make ryvita “wash dough”. Put in warm water & squeeze until all white stuff (gluten) is out. Bake inoven like normal bread.

Cheesecake4oz digestive biscuits2oz sugar2oz marg1 egg8oz curd cheese/cream cheese

Preheat oven. Crush biscuits. Melt marg. Mix biscuit crumbs & marg. Put biscuit base in tin. Mixcheese, sugar, egg together well. Put mixture on biscuit base & put in oven for 15 mins. When cooked turnoff oven & leave in oven for 15 mins. Leave to cool.

Biscuits6oz plain flour4 ½ oz marg1 ½ oz icing sugar(pinch salt

Preheat oven. Cream fat and sugar together. Sieve flour and salt. Fold flour into creamed mixture.Stir until mixture forms a dough, knead up. Roll out ¼ in (0.7cm) thick & using 2 in cutter, shape into biscuits.Place on baking tray, prick well. Bake for 10-20 mins.

Sausage Rolls8oz flaky pastry1lb sausage meatbeaten egg

Preheat oven to 180oC. Make up pastry. Roll out into 50cm x 25cm oblong. Cut into 2 pieces lengwise.

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Halve sausage meat and roll each piece in a long strip about 50cm long. Place on pastry. Damp edge ofpastry, fold over sausage meat, seal edge and brush with beaten egg. Cut strip in 6 equal portions. Place ona tray. Make 2 cuts in each roll. Bake for 20-30 mins.

Bakewell Tart

6oz flan-pastry1 egg1oz ground almonds2oz caster sugar½ tsp vanilla essence1 ¼ oz cake crumbs2oz margjam2 tsp almond essence

Preheat oven. Make pastry. Roll out & line sandwich tin. Spread base with jam. Cream Marg &sugar until light & ‘fluffy’. Gradually add lightly beaten egg. Add a little at a time, beat in well between eachaddition. Beat in essences. Fold in ground almonds and cake crumbs, stir well. Cover jam with this mixture.Roll out pastry scraps and cut into strips. Place on top lattice fashion. Bake for 45 mins – 1 ½ hours.

Victoria Sandwich (normal)6oz flour4oz marg4oz caster sugar2 eggs(pinch salt)Raspberry jam

Preheat oven. Line tins. Cream marg with sugar until light and ‘fluffy’. Gradually add lightly beateneggs. Add a little at a time, beating well between each additions. Sieve flour and salt. Fold flour into creamedmixture and place in prepared tins. Bake for 10-20 mins. When cooked, cool, spread with jam & sandwichtogether.

Sponge Sandwich (Light)3oz plain flour3 eggs3oz caster sugar1 tbs warm waterbutter icing(pinch salt)

Preheat oven. Prepare tins. Whisk eggs and sugar together for 10 minutes or until mixture is thickand creamy. Sieve flour and salt together. Sieve ½ quantity of flour into whisked mixture. Fold in gently, addwarm water and stir in. Sieve in remaining flour and fold in as before. Continue to stir until a smoothconsistency is obtained. Pour into prepared tins. Bake for 10-20 mins. Remove from tins & cool. When quitecold, sandwich together with butter icing.

Meat and Potato PieCold boiled potatoesShortcrust pastryBig tin minced beef and onion.

Preheat oven. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin andput pastry in it. Open the tin of minced beef and spread it on the pastry. Cover the minced beef by slicing thecold boiled potatoes and put it over the meat. Roll the other portion of pastry into a circle. Cover the pie withthe pastry, damp edges & cut off excess. Bake in oven until pastry is cooked (½ - ¾hr).

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Cheese and Onion Flan

6-8oz cheese3 eggs1 large onionpinch saltShortcrust pastry

Preheat oven. Grate cheese, chop onion and fry lightly. Put onion on cheese and leave to cool.When cool add salt and mix together. Add eggs, beat in when mixture is mixed well. Roll pastry into circle &put into tin. Cut off excess pastry. Put cheese mixture on pastry and put in oven. Bake for approx 30 mins.

Bacon & Egg Flan2-3 rashers bacon3 eggsshortcrust pastrydash of milk.

Preheat oven. Roll pastry into a circle and put it in greased tin. Cut off excess pastry. Take offbacon rind and cut bacon into small pieces. Add eggs and mix well. When mixed well add dash of milk andmix in. Put mixture on pastry and bake for approx 30 mins.

Farmhouse Custard TartCooked pastry caseJamStewed appleCustard (not tinned)

Put a thin layer of jam on the pastry case, then add the stewed apple. Finally add the custard and then allowto set.

Leek PieLeeksShortcrust pastryEggs.

Preheat oven. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin andput pastry in it. Wash and chop leeks. Add eggs and mix together. Put mixture on pastry. Roll the otherportion of pastry into a circle. Cover the insides of the pie with the pastry, damp edges & cut off excesspastry. Bake in oven until cooked (½ - 1 hr).

Basic Pizza Crust1 tbs sugar1 pkt dry yeast1 cup warm water3 cup flour¼ tsp saltolive oilDissolve sugar and yeast in 1 cup warm water in a large bowl, let stand for 5 mins. Stir in 2¾ cups flour, saltand oil to form a soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic.Place dough in bowl coated with cooking spray, turning dough to coat top. Cover and let rise in warm placefor 1 hour or doubled in bulk. Punch dough down and divide in half. Roll each half into 12 inch circle. Placeeach circle on baking sheets or pizza pans. Crimp edges to form a rim, cover and let rise in warm place for30 mins. Top and bake.

Can store half dough in freezer upto 1 month after dough has risen, dust with flour and wrap in plastic wrap,

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and store in heavy duty zip top bag.

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Trifle1 tin fruit (cocktail) in fruit juice1 jellytrifle sponge1 pkt custard (tin custard.

Crumble sponge into dish to make crumbs. Melt jelly & separate fruit juice from fruit. Put most of the fruit onsponge. When jelly has melted add fruit juice and mix well. Pour little of the jelly into bowl and pour rest overthe fruit sponge. When jelly has set pout custard over jelly. When custard is cold (homemade) decorate withfruit and jelly that was saved.

Sage and Onion Stuffing2oz breadcrumbs½ tsp salt1/8 tsp pepper1oz marg2 tsp sage (finely Chopped)beaten egg6oz finely grated raw onion

Mix ingredients together, using egg to bind. Use as required.

Swiss Roll3 eggs3oz flour3oz caster sugarJam (or lemon curd)

Preheat oven. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs andwhisk egg whites, whisk egg yolks into mixture one at a time. Whisk in sugar and sift flour, then fold in flour.Scrape contents out of bowl into tin, don’t spread with knife Put it in oven top shelf for 12-15 minutes orspongy. Line greaseproof paper with sugar. Take cake out of oven and out of tin & put on paper with sugar,take off greaseproof paper. Spread on jam (lemon Curd) and roll up sponge. Cut off ends & leave to cool.

Grandma’s Macaroni Cheese1 tin Campbells condensed tomato soupCheese gratedMacaroni

Heat macaroni, heat tin of soup but do not add extra water to it. When soup is warm, mix in grated cheese.When macaroni is cooked, drain and mix with soup mixture. Serve.

Macaroni Cheese300g short-cut macaroni25g butter25g plain flour1 tsp English mustard powder600ml milk175g grated mature cheddar, or more to taste

Cook the pasta according to pack instructions. Drain thoroughly. Meanwhile, make the sauce. Melt the butterin a pan and stir in the flour and mustard. Cook, stirring, for 30 seconds, then slowly add the milk to give athin smooth sauce. Simmer for 5 minutes, stirring occasionally, then stir in the cheese until melted. Mix inthe pasta and either serve straight away or transfer to a heatproof dish and top with extra grated cheese.Bubble under the grill, then serve with grilled tomato halves or a tomato salad.

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Chocolate Log3 eggs2oz flour3oz caster sugar1oz drinking chocolate

Icing2oz marg4oz icing sugar½ oz drinking choc

covering8oz chocolate

Preheat oven to 180oC. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs andwhisk egg whites, whisk egg yolks into mixture one at a time. Whisk in sugar and sift flour& drinkingchocolate together, then fold in flour and drinking choc. Scrape contents out of bowl into tin, don’t spreadwith knife Put it in oven top shelf for 12-15 minutes or spongy. Line greaseproof paper with sugar. Take cakeout of oven and out of tin & put on paper with sugar, take off greaseproof paper. Put another bit ofgreaseproof paper on top of sponge & roll up the sponge & leave to cool. Cream marg, icing sugar & drinkchoc together. When Sponge is cool, unroll sponge, take out greaseproof paper & put icing on the sponge &reroll the sponge. Cut off ends. Melt chocolate with a little bit of marg, carefully mix together and cover swissroll in chocolate, make markings in the chocolate to look like a log. Sieve a bit of icing sugar on the log tolook like snow.

Cowboy Pie5 strips of bacon1 tin of baked beansmashed potatograted cheeseCrushed crisps

Heat oven Cook bacon, then cut up & place on bottom of dish. Then add the tin of baked beans.Put the Mashed potato on top of the baked beans. Sprinkle cheese & then crisps on top & bake for approx40 mins.

Cream & Potato PieShortcrust pastryPotatoes, slicedDouble cream

Preheat oven to 180oC. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin andput pastry in it. Put the sliced potato into the tin, once nearly full, pour cream over potato. Cover the pie with the pastry, damp edges & cut off excess. Bake in oven until pastry is cooked (½ - ¾hr).

Butternut Squash Soup1 tbs olive oil1oz butter1 onion, peeled and chopped1 clove garlic, crushed2 lbs butternut, peeled and sliced1½ pints chicken stocksaltpepper

Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté. When the onion hassoftened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil. Simmer for 25minute or until the butternut is soft. Blend the soup with a hand-held blender. Season to taste.

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Chicken (or Vegetable) Biryani300g basmati rice25g butter1 large onion finely chopped1 bay leaf3 cardamon pods1 small cinnamon stick1tsp turmeric4 chicken breasts cut into chunks (or mixed veg)4 tbs curry paste85g raisins850mls chicken stock (or veg stock)

Heat butter in a saucepan till melted. And cook the onions, bay leaf, cardamon pods and cinnamon stick fo10 mins. Sprinkle in the turmeric and add the chicken (or veg) and curry paste. Cook for a few minutes untilsmelling nicely. Stir in the rice and raisins into the pan and then pour in the stock. Put a lid on the pan andbring to the boil. Turn down the hotplate and cook for 5 minutes. Turn off the heat and leave for another 10minutes.

Rowan JellyMakes: 1.4 - 1.8kg (3 - 4lb)900g (2lb) Rowan Berry900g (2lb) Crab Apples1.8lt (3 pints) WaterSugar

Pick over the rowan berries, removing any stalks, wash if necessary, drying well.Wash the whole crab apples, removing any bruised parts.Place the fruit and just enough water to cover into a heavy bottomed saucepan.Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause thejelly to become cloudy.Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.Skim the surface if necessary, allow to cool slightly then pot.

Strawberry JamMakes: 4.5kg (10lb)2.7kg (6lb) Strawberries2.7kg (6lb) Sugar2 Lemons

Wash and hull the strawberries, drying thoroughly.Place the strawberries into a heavy bottomed saucepan with the juice of the two lemons.Preheat oven to 110°C: 225°F: Gas ¼.Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.Cook the strawberries over a low heat for about 15 minutes, until tender and the juices are running.Remove the pan from the heat and stir in the sugar, until fully dissolved.Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.Skim the surface if necessary and pot.

Little Mince Pie Cakes6oz self raising flour4oz light muscovado sugar1 tsp mixed spice6oz softened butter3 eggs2tbsp milk

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5oz mincemeaticing sugar for dusting

Heat oven to 190oC. Line bun tins with paper cases. Put the flour, sugar, spice, butter,eggs and milk into amixing bowl and beat with an electric hand whisk for 2-3 mins until light & fluffy. Put a spoonful of cake mixin each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix andsmooth. Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warn or cold.

Banana Cake

125g butter150g caster sugar1 tsp vanilla extract1 egg, beaten2 very ripe bananas, mashed190g flour60ml milk

Heat oven to 170 oC. Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in saucepan over a medium heat. Remove from heat and add the mashed bananas, mix well. Add the egg, mix well. Stir in the flour and the milk. Pour into the prepared tin, sprinkle with a tablespoon of Demerara sugar to give a crunch topping if liked. Bake for 35 mins, until a skewer comes out clean. Leave to cool and enjoy.

Bacon & Sweetcorn Chowder

Knob butter3 rashers smoked streaky Bacon1 small onion1 large potato250 ml veg stock400ml milk200g sweetcorn, frozen or tinnedSmall pot double cream

Peel and chop potato into cubes. Peel and finely chop onion. Chop up bacon. Fry the bacon in a little oil and butter. As soon as it starts to colour add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5 mins or until potato is tender, then add the sweetcorn and cream and heat through.

Quiche Lorraine

175g plain flour100g butter1 egg yolk200g pack lardon50g cheddar cheese200ml crème fraiche200ml double cream3 eggs well beatenPinch nutmegFor the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small

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dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case. Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case. Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

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Sausagemeat Jalousie

13oz packet puff pastry1 large onion, skinned and finely chopped8oz sausagemeat2 tbsp tomato puree2 tbsp fresh breadcrumbs1 eggs beatenSalt & pepperMilk to glaze

Preheat oven 200oC. Prepare baking tray. Mix together the onion, sausagemeat, cheese, tomato puree, breadcrumbs, egg, alt and pepper. Cover and chill until required. Divide pastry into two equal pieces and roll each piece out to an oblong approx 12’’ x 8’’ – trim as necessary. Place one piece on the damp baking tray. Spread the filling onto the pastry, to within 2cm of the edge. Brush the edge of the pastry with water, Prepare top by folding pastry in half lengthwise and, using a pair of scissors, cut through the folded edge to within 2cm of the open edges. Open out carefully and place on top of the filling, Seal the edges with a fork and trim off uneven edge, brush the top with milk. Bake in oven for 35-40 minutes,

Chicken (or veg) Gougere

Choux pastry Filling50g butter 25g butter65g plain flour 25g plain flour150ml water 275ml stock2 eggs beaten 125ml single cream1 tsp mustard powder 2 cooked chicken breasts (or veg)75g cheddar cheese 1 carrot

1 red pepperPreheat oven 180 oC 1 small onion

Make stock. Boil butter and 150ml water, add flour (the mix just come away from the side). Leave to cool. Make reloute by melting butter, add flour, slowly add stock. Brink to the boil and season, add cream. Add chicken (or veg). Slowly add beaten eggs yo choux pastry mix, add cheese. Dot the choux pastry mix in you dish to make a boder. Add sauce sauce to the middle and sprinkle with cheese, Bake for 20/25 mins,

Spicy Winter Warmer Soup

3-4 carrots, chopped1 large onion, diced2 red peppers, de-seeded and diced3 cloves garlic, minced1 tin chopped tomatoes½ tsp dried crushed chillies½ tsp mild chilli powderground black pepper & sea salt2 tsp mixed herbs1.5 pts hot stock from cube

In a non stick stock-pot/pan, fry the carrots & onions for 5mins over med-high heat.Add the peppers, garlic, chillies, chilli powder and herbs and continue frying for 5mins. Add tin of tomatoes with juice, and stock, then add salt & pepper. Stir well and bring to the boil, reduce heat, cover and simmer for about 25-30 mins. Remove from heat and allow to cool slightly, before whisking with a hand blender to a smooth consistency. 

For a milder version, do not use the crushed chillies, or make your own variations with different herbs, spices, etc.

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Pear and Almond Frangipane

375g shortcrust pastry75g butter75g sugar75g ground almonds50g S.R. flour2 eggs, beatenTin of pearsjam

Roll out the pastry and use to line a deep 23cm fluted flan tin. Chill for 30 minutes. Preheat the oven to 180°C, gas mark 4. Prick the pastry base with a fork, then line with greaseproof paper, fill with baking beans and cook in the oven for 15 minutes. Remove the beans and paper. Meanwhile, make the filling. Combine the butter, sugar, nuts, flour and eggs, and beat until smooth and creamy. Spread the jam over the part-baked pastry base, then top with the almond mixture, smoothing the surface with a palette knife. Slice the pears and fan out. Arrange on top of the filling. Return the tart to the oven for 35-45 minutes until the filling is set and golden brown.

Rich Christmas Caketo feed the cake:

1½ tbsp whiskey 2 tsp caster sugar11/2 tbsp orange marmalade 50 ml hot tea350g mixed fruit 1 tbsp whiskey or orange juice50g mixed peel50g glaze cherries112g butter112g caster sugar115 plain flour2 large eggszest of half a lemon½ tsp mixed spice½ tsp cinnamon

Mix hot tea, whiskey & marmalade in a container until the marmalade melts. Stir in the dried fruit, peel & cherries, cover and leave overnight to soak. Grease and double line a loaf tin. Put oven on at 160/fan 140/gas 3. Crack eggs into a small bowl and beat with a fork. Cream together the butter & sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the flour and spices, followed by zest and soaked fruit. Add in any liquid that has not been absorbed, mix well. Spoon into prepared tin and bake for 45 minutes. Turn oven down to 140/fan 120/gas 1 and bake for a further 45-55 minutes or until an inserted skewer comes out clean. Dissolve the sugar in the hot tea and add the whiskey. Make small holes in the cake with the skewer and spoon over the surface.

To decorate warm the apricot jam with 1tbsp water, then pres through sieve into a bowl. Put the cake on a board and brush the top with a thin layer of jam, reserving some for later. Lightly dust a surface with icung sugar, then roll out the marzipan to slightly larger than the top of the cake. Lift onto the cake, press on lightly, then trim to meet the edges. Brush the remaining jam over the marzipan, place the ready rolled icing on top and trim to fit. Decorate the top as you choose. Wrap each cake first in baking parchment, then in foil. Store in the tin for up to 3 weeks. Can be frozen for up to 2 months.

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Swiss Lemon Buns

250g strong bread flour250g plain flour25g sugar2 tsp saltZest of a lemon1 packet yeast125ml tepid milk125ml tapped water1 egg½ jar jam

Pre heat oven (gas 6/200c). Mix strong flour, plain flour, salt, sugar, yeast, lemon. Add tepid milk and water to a jug. Beat the egg ib a jug (NOT THE SAME ONE AS THE MILK). Slowly add egg to bowl. Add milk and water. Mix in to bowl. Knead. Cut in half, then each in half again, then cut in half again, so the 8 pieces are roughly the same size. Presents (put edges on base like wrapping presents) then roll from an almost flat hand to a bridged hand. Flip and roll into ovals/circles about 15 cm, put a teaspoon jam in the middle. Presents (put edges on base like wrapping presents). Put in cake tin in a flower shape. Prove. Put in oven (140c-150-) .

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Red Onion & Rosemary Foccacia

Bread Dough 5 tbsp olive oil500g strong white flour 2 large red onions, sliced1 packet yeast handful rosemary sprigs1tsp salt 1 tsp sea salt flakesup to 350ml lukewarm watera little sunflower oil, for greasing

Make the basic dough (Tip flour, yeast and salt into a large bowl and making well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough – add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.), adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.. When the dough has risen, knock it back and stretch it to fit an oiled swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins. Heat oven to 200C/fan180C/gas 6. Spreadthe onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

Granary Bread

250g strong white flour225g malted granary bread flour1 tsp caster sugar1 packet yeast1 tsp salt150ml warm milk1 egg, beaten1tbsp olive oil100-150ml lukewarm water

Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough water to form a soft, wet dough. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is noe ready to be shaped. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size. Heat oven to 200C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half fills the pot. Leave until doubled in size. Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesemes seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

Carrot CakeLEMON FROSTING

225g self-raising flour 200g cream cheese1 teaspoon baking powder 75g icing sugar1 teaspoon ground cinnamon 1 and ½ teaspoons freshly squeezed lemon juice½ teaspoon ground ginger Finely grated zest of 1 lemon¼ teaspoon freshly grated nutmeg150ml sunflower oil3 eggs200g light soft brown sugar350g grated carrotszest of half a lemon

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½ tsp mixed spiceFinely grated zest of one orange

Preheat the oven to 180 degrees centigrade (350 f) Gas 4. Sift the flour, baking powder and spices into a large bowl and make a well in the centre. In a separate bowl, beat the sunflower oil, eggs and sugar together. Pour this mixture into the dry ingredients and fold together. Add the grated carrot, orange zest and mix well to combine. Spoon the mixture into the prpared tin and level the surface. Bake in the preheated oven for about 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool in the tine for 10 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool completely. To make the frosting, beat the cream cheese, icing sugar, lemon juice and zest together in a bowl until smooth and creamy. Spread over the cooled cake.

CINNAMON SWIRLS 250g (8 oz) strong plain flour           Filling

Pinch  salt 50g soft brown sugar

25g butter 50g sultanas                        

1 sachet Easy-Blend yeast 2 tsp ground cinnamon

approx. 150ml (¼ pint) tepid milk

1 egg beaten.

50g soft butter                    

Glace Icing

75g icing sugar sieved

Cold water to mix

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Pre-heat oven:  200ºC / 180ºC (fan oven) / Gas Mark 6. Lightly grease a baking tray. Sieve the flour and salt together into a mixing bowl. Add butter and rub into flour. Stir in the yeast. Add the tepid milk and egg to the flour mixture and mix to a soft dough. Knead the mixture on a floured surface until smooth and elastic (approx. 10 minutes), cover and leave in a warm place for approx 20 mins to prove and double in size. Make the filling: cream together  butter , cinnamon and brown sugar until light and fluffy. Knead the dough back for 1 min to Knock it back, then  roll  out to a rectangle. Spread the filling over the dough leaving a 2cm border, Sprinkle over the sultanas Roll up like a swiss roll and then cut into 12 equal slices, Place in tin, cover and leave for 20 mins. Bake in pr heated oven for 20- 30 mins or until well risen. Make glace icing Remove from oven (use oven gloves) Leave to cool. Drizzle icing over the cinnamon swirls.

Chocolate Roulade

175g dark chocolate finely chopped6 large free-rang eggs175g caster sugar2 tablespoons of cocoa powder.

Line the base and sides of the buttered tin with non-stick baking powder. If you make a small diagonal snip in each paper corner of the paper, it will help fit the paper snugly into the corners of the tin. Put the chocolate in a heatproof bowl and set it over a pan of seaming hot but not boiling water. Leave to melt stirring occasionally. Remove the bowl from the pan of water and stir until the chocolate is smooth then leave to cool for about 15 minutes or until just warm. Preheat oven 180C/350F/gas 4. Separate the eggs, putting the whites in one large mixing bowl and the yolks into another. Whisk the egg whites with an electric whisk on high speed until they stand in stiff peaks. If you turn the bown unpside down, the whites should be stiff enough not to fall out. Put the sugar into the bowl with the egg yolks and whisk using the electric whisk on high speed tor 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon

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like trail on itself when the whisk is lifted out. Pour the cooled chocolate into the yolk and sugar mixture and gently fold in with a wooden spoon to blend evenly. Add 2 large spoonfuls of the whisked egg whites to the chocolate mixture and stir gently to loosen the mix, then fold in the remaining egg whites using a large metal spoon. Take care not to knock out the air you have just whisked in. Sift the cocoa powder over the top and lightly but thoroughly fold it in with the metal spoon. Pour the mixture into the prepared tin and gently move the tin around on the worktop so the mixture finds its own level. Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp when pressed gently with a finger. Remove from the oven and leave to cool in the tin; the sponge will fall and crack a little as it cools. Lay a large piece of non-stick baking paper on the worktop and dust it lightly with the icing sugar. Turn the sponge out onto the paper, the carefully peel off the lining paper. Spread the whipped cream (or butter cream) over the spong, leaving a clear edge of about 2 cm on all sides. Using a sharp knife, make a shallow cut along one of the short edges. Roll this cut edge tightly to start. Use the sugar-dusted paper to help continue the tight roling by pulling it away from you as you roll. Finish with the join underneath, then lift the roulade onto a serving plate of board usung a large wide spatula or 2 fish slices.

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Raspberry and Almond Slices

150g fresh raspberries, frozen until firm1 egg3 tbsp caster sugar1 tbsp plain flour75g unsalted butter

Almond shortcrust pastry50g ground almonds200g plain flour80g caster sugar125g unsalted butted, chilled and cut into cubesIcing sugar to dust

Preheat the oven to 180C (350F) gas 4. To make the pastry, put the ground almonds, flour and sugar in a food processor. With the motor running, add a cube of butter at a time until the mixture is incorporated and the mixture resemble coarse breadcrumbs. Add 2 tbsp cold water and process until just combined. Be careful not to over process the mixture. Tip the pastry out onto a lightly floured work-surface and knead to form a ball. Roll it out between two layers of baking paper until it is about 5 cm longer and wider than the tart tin. Carefully lift the pastry into the tin and use your fingers to press it down into the base and sides, letting it overhang. Prick the base all over with a fork and bake in the pre-heated oven for twenty min’s until lightly golden. Carefully break off the overhanging pastry. Don’t turn off the oven.Put the egg, sugar and flour into a bowl an use a balloon whisk to beat until light and pale. Put the butter into a small saucepan and set over medium heat. Leave to melt until froffy and dark golden with a nutty aroma. Working quickly, pour the melted butter over the egg mixture and beat well. Scatter the frozen raspberries over the tatr case. Pour the warm batter over the raspberries. Bake in the still hot oven for about 45 min’s, until the top resembles a golden meringue. Leave to cool in the tin for at least 30 min’s before dusting with icing sugar and cutting into slices.

Three Cheese Pasta Bake

8oz Penne Pasta2 tbsp Butter2 tbsp flour1 ½ cups whole milk½ cup half double cream and half milk4oz shredded white cheddar1/4 cup grated parmesan cheese8oz shreded gruyere cheese1 tsp salt¼ tsp pepperPinch ground nutmegPreheat oven to 350. Prepare pasta according to package directions. Meanwhile, melt butter in a medium sauce pan over medium heat. Whisk in flour, cook, whisking constantly, 1 minute. Gradually whisk in milk and half and half, cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese, Parmesan cheese, 1/2 cup Gruyere cheese, and next 3 ingredients, until smooth.Stir together pasta and cheese mixture, and pour into a lightly greased baking dish. Top with remaining 1/2 cup of Gruyere cheese. Bake at 350 for 15 minutes or until golden and bubbly..

Chocolate Biscuit Squares

3oz Butter2oz any kind of sugar1 generous tbsp Golden Syrup2 tbsp cocoa½ lb digestive biscuits, crushed1 large bar of Cadbury’s Milk Chocolate

Melt butter, sugar, syrup and cocoa in a large pan over a low heat. Mix in the biscuits. Tip into a shallow baking tin and press down with the back of a metal spoon so it goes into the corners and

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the edges. Allow to cool the melt Cadbury’s Dairy Milk and our over. Spread with a knife then tilt the baking tin around until it has reached everywhere. Let it harden then cut into pieces.

Raspberry and Maltesers Crunch

142ml whipped double cream300ml greek yoghurt150g raspberries3 x bags of Maltesers

Mix the whipped double cream with greek yoghurt and raspberries. Crush 3 bags of Maltesers and fold into mixture. Serve in clear glasses.

Raspberry Milk Chocolate Cheesecake

180g digestive biscuits75g melted butter100g milk chocolate300g mascarpone cream cheese200ml double cream75g sugar150g raspberriesIcing sugar

Crumble the digestives in a food processor, add the melted butter and mix well. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon. Melt the chocolate in a microwave or a glass bowl set over a pan of simmering water. Mix the cream cheese, cream and sugar together until smooth. Add the raspberries and stir in, then add the melted chocolate and quickly swirl through. Spoon into the flan ring and smooth the top with a palette knife, then place in the fridge and chill for 2 hours. Serve dusted with icing sugar and a little melted chocolate if you like.

Ginger Biscuits

100g golden syrup75g butter1 egg225g self raising flour2 tsp ground ginger

Place the golden syrup, butter and egg in a food processor and whizz until well blended. Add flour, ground ginger and blend again. Drop teaspoonfuls of the mixture, spaced well apart, on a non-stick baking sheet and cook for 5-6 minutes until golden brown.

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