-roll out pastry and line flan tin-line dough with greased proof and fill with baking beans-bake blind 10 mins,remove paper and beans and bake further 5 mins-melt chocolates separately- slowly-leave to cool-whip cream to soft peaks-beat yolks,mascarpone and rum together-divide rum mix and cream between chocolates and mix-alternately spoon mixes into flan case and swirl with skewer-chill in fridge 2 hours

Double Chocolate flan

-cream butter and sugar-sieve dry ingredients-add gradually to creamed mix with egg-add currants and mix well-add sufficient milk to make pliable dough-roll out to 1/4 inch thick and cut into circles-put onto baking tray and bake 10 mins until lightly golden-remove from oven and sprinkle with sugar-leave to cool

Easter Biscuits

-roughly rub butter, flour, sugar and salt together-add yolk with hands to bind dough together-put dough in plastic bag in fridge for 1/4 hour-cook as required

Rich Shortcrust Pastry

-boil beans, onions,vinegar and salt 1/2 hour or until beans tender-mix other ingredients then add to bean mix-bring to boil-put into sterilised jars and label

Bean Chutney

-put beans,onions,vinegar and salt in pan and boil 1/2 hour or until beans tender.-add remaining ingredients and bring slowly back to boil so sugar can dissolve.-put into 4ish sterilised jars, label!-leave to mature 2 months+

Runner Bean Chutney

-gently melt butter, sugar and syrup until sugar dissolved-let it begin to boil then remove from heat-add oats-press into tin-cook 20 mins until golden

Flapjacks

- heat oil and fry onions 5 mins- in a bowl mix all remaining ingredients- add onions and mix well- press into loaf tin BAKE 1 1/4 HOURS- cool slightly then turn out

Pork and Apple Meatloaf

-mix veg together-mix sauce ingredients together-pour over veg and mix well-season if necessary-garnish with coriander

Coleslaw

-put everything in saucepan and gently heat for about 10 mins until fruit soft but not mushy.- coolyou could add port when fruit is cold if you want the alcoholic effect!

Cranberry sauce

-put elderflowers in large bowl-put water and sugar in pan, stir frequently and slowly heat up to boiling to dissolve sugar-off heat add citric acid and lemon bits-pour over elderflowers, cover and leave 24 hours-strain through double muslin into bottles-store in cool,dark place(will last over summer)

Elderflower Cordial

-mix dry ingredients-mix wet ingredients then gradually add to dry ingredients-add choc-put 1/2 mix into each mugmicrowave 4 mins - might run down side of mug (still delicious!)

Mug choc cake

-mix oats,sugar and bicarb-add butter-put 1/2 mix in tin-cover with mincemeat-top with remaining oat mix-bake-cool and slice

oat and mincemeat bars

-soak bread in milk 10 mins-drain milk and put in saucepan, set bread aside-slowly add cornflour to milk and heat gently, stirring well, until thickens-add butter and boil a few seconds-mix in tuna, most of cheese, bread and eggs-put in dish and place in bain marie-sprinkle remaining cheese on top-bake for 30 mins

Tuna Bake

-stew apples with sugar-melt butter into apple mix-mix all dry ingredients into a bowl-add apple mix-add eggs-add dried fruit-mix well and pour into baking tin-bake 1 hour and 15 mins until brown on top

Apple Cake

-put all except pine nuts in a large pan-slowly bring to boil,stirring occasionally, until sugar dissolved-simmer until thickened for 1- 1 1/2 hours-meanwhile toastpine nuts in dry frying pan until golden- add to mix at end of cookingPour into jars, label

Courgette Chutney

-scatter bananas in open dish and freeze 5 hours-put in food processor with milk and blend until as smooth as you like-SERVE NOW

Frozen Bananas

-mix all dry ingredients saving some cheese-heat oil, add onion and cook 10 mins-add cabbage and carrot to pan and cook 10 mins-add eggs to dry mixture-put 1/2 egg mix into dish,then veg mix, then remaining egg mix-sprinkle remaining cheese on top-bake 20 mins

Nut Pie

-mix dry ingredients-rub in butter-stir in yolk and 2 tbsp milk (add 3rd if necessary)-knead together lightly-roll out to 1/8th inch thick and cut into heart shapes-place on baking sheets and brush with egg white-sprinkle with sugarBake 10 mins until golden brown

Valentine Biscuits

-rub in flour,baking powder and butter-add sugar and currants-add egg and sufficient milk to bind together to make stiff dough-roll out and cut into rounds-heat pan to medium and fry cakes 2-3 mins until brown then turn over and repeat.-when cooked cool on rack and sprinkle sugar over

Welsh Cakes

-heat oil and cook onions then garlic-add tomato puree and cook 1 mins-add stock and simmer 10 mins-add all other ingredients carefully-season-put lid on!-bake 1 1/2 - 2 hours until veg cooked.

Vegetable Tagine

-cut potatoes into bite sized chunks and cook-drain-mix other ingredients except dill-add to potatoes-keep in fridge-add dill just before serving

lemony potato salad

- roll out pastry and line tin (or paint each layer of filo with melted butter and layer up in tin) - save some for topping-bake 10 mins until golden- heat oil and fry onion then add garlic- wash fresh spinach, drain, then cook in own water until wilted (microwave frozen for 5 mins)- chop into pieces- mix egg,ricotta,nutmeg,S&amp;P, and feta- add onion mix and spinach- put into flan base and arrange pastry loosely on top- scatter pinenuts on top-bake 30 mins until gtop golden (cover with foil if browning too quickly)

Spinach and Feta Pie

- fry onion until soft-add spinach until wilted-remove from heat and add cottage cheese-season well- put in ovenproof dish (or use to stuff chicken breasts)-bake 30 mins

Spinach stuffing

-mix all dry ingredients-mix wet ingredients-mix wet into dry ingredients!-add bananas-add choc chips-put into bun tinBake 20 minsCool

Banana choc muffins

-put all in large pan and heat slowly, stirring occasionally, until sugar dissolved-bring to boil and simmer until thickened-could be about an hour or morePour into jars and label!

Spicy Tomato Chutney

-fry cumin and coriander 1 min then crush with pestle and mortar-put in large pan with remaining ingredients EXCEPT fish sauce-bring to boil and simmer until jam like consistency-add fish sauce and cook 2 mins-put in sterilised jars + lable

Jam - cherry tomato and sweet chilli

<ul><li>put potatoes in pan, just cover with water, sprinkle over stock cubes, bring to boil and simmer 5 mins,</li><li>add onions and simmer 5 more mins,</li><li>add courgettes and simmer 10 mins until soft.</li><li>off heat add nutmeg and season</li><li>blend until smooth - add more hot water to if you really want runnier soup!</li></ul>

Courgette and Cheddar soup

-cream butter, syrup and sugar-beat in eggs gradually-add chocolate-add dry ingredients and almonds-pour in tinsbake 25-30 mins until risen and just coming away from sides

Gooey Chocolate Cake

-mix cocoa into butter and leave to cool-whisk eggs and sugar until smooth-add cocoa mix-add vanilla-SLOWLY add flour-add choc and sultanas-pour into tin, cook 35 mins-leave to cool 2 hours

Brownies

- fry off leeks in 2tbsp olive oil with lid on pan over medium heat - about 20 mins until soft and just going a little brown. Remove from pan.- boil sherry and stock and reduce a little.- mix creme fraiche ,flour,mustard,sage,parsley and pepper in a bowl.- remove stock mix from heat and add leeks,chicken.- sprinkle cheese on top.- in a bowl mix breadcrumbs,bacon,parsley and oil. Scatter over cheese layer.Cook 1 hour - if going too brown cover with foil.

Sherry chicken with breadcrumb crust

-cream butter and sugar-add 1/2 flour with spoon then remainder with hands-add choc drops and bind together-roll into 16 balls, flatten slightly and spread out on tray-cook 13 mins-cool on wire rack (they'll harden)

Chocolate chip cookies

-heat oil on tray then bake parsnips 20 mins-boil squash 10 mins; drain but reserve 350ml water-heat 1/2 butter and fry onions-add flour and reserved water, bring to boil stirring-add spinach-then add beans,parsnip,squash and thyme-transfer to dish-make top;rub oats,breadcrumbs and butter together - add cheese and seeds-spread over veg mixbake 20 mins

Vegetable crumble

- in saucepan melt butter with guinness and chocolate- off heat add ginger, sugar and cocoa- in a bowl mix sour cream with vanilla and eggs- add to chocolate mixture- then fold in flour and bicarb- pour into tinBake 45 minutes. Cooked when skewer comes out clean.Leave to cool in tin.

Guinness and ginger cake

-cook sweet potato in microwave on high 10 mins until soft-boil cauli 5 mins-cut potato into wedges and place in dish-add cauli-make sauce;put milk flour and butter in pan and bring to boil whisking-add most cheese and chives-pour over veg and sprinkle remaining chees overbrown under grill

Sweet potato and cauliflower cheese

- rub oats,flour and butter together until large bread crumb sizes- add sugarPut fruit in bottom of dish and sprinkle crumble over (don't press it down)Bake 20 - 25 mins until top just golden

Fruit Crumble

-in a bowl mix honey, worcs sauce and mustard-add sausages (defrosted frozen is fine) in bowl and mix-put in baking tray and cook 30 mins or whatever it says on sausage packet!

sticky sausages

-divide raspberries between pots-put choc and cream in saucepan and slowly bring to boil to melt choc- add vanilla then set aside to cool slightly- put yolks and sugar in bowl and mix- add choc mix to yolks and mix- divide mix between potsbake 25 mins - you are just setting the eggscool overnight then serve - dust with cocoa powder if you want!

Chocolate & raspberry pots

-cream marg and 1/2 flour-add remaining flour and water andmix with hands and form a dough-put in plastic bag in fridge to rest 30 mins-cook filling ingredients as required-roll out pastry and line tin-sprinkle some cheese over base-arrange chosen ingredients over this,finishing with remaining cheese-whisk eggs lightly and add evap-pour over filling-bake 30 mins until set and lightly browned

Quiche

-add pepper to flour and mix into cheese-then rub in butter-stir in yolk with knife-bring together and knead briefly-flour work top and roll out to 1/2 cm thick-cut into stripsbake 5 mins or until pale golden brownleave 5 mins then put on rack to cool

Cheese straws

-add biscuit crumbs to butter, mix well-press into tin-put in fridge 1 hour or more-put juice in bowl and add gelatine pieces-soak 10 mins-put this bowl in saucepan over heat, stir well until gelatine melted-set aside-in food processor blend cheese,bananas,honey and cream-add gelatine-pour over base-put in fridge 2 hours

Banana Cheesecake

-put flour,bicarb and spices in a bowl - rub in butter-in a saucepan mix treacle,golden syrup,milk and sugar then heat gently until sugar dissolved. Then raise heat til mix nearly boiling-add grated ginger to flour mix then gradually add sugar mix-add egg and mix thoroughly - pour in tinbake 50 mins until inserted skewer comes out almost cleanleave to cool in tinturn cake out to ice - mix icing sugar, lemon zest and lemon juice then drizzle over cake

Sticky Ginger cake

-crush saffron in hands then put in pan with milk and heat to nearly boiling-leave to stand 20 mins-cream butter, sugar and honey until pale-add eggs and flour until all mixed-add baking powder-strain saffron mix and discard strands, then gradually add milk (yellow!) to mixture-add cherries and sultanas-pour into tinBake 45 mins until skewer comes out clean

Honey Cake

<ul><li>Spread the margarine on the bread</li><li>Slice the cheese thinly and put between the margarined sides of bread.</li></ul>

Cheese Sandwich

-cream butter and sugar-add dry ingredients and eggs gradually-add milk (mix will be thicker than for normal sponge)-divide into 3 bowls-colour 2 bowls of mixture-put spoonful's into tin to make random pattern!Bake 3/4 to 1 hour until browned and skewer clean when poked into cake

Marble Cake

- heat oil and fry veg and apple then put in a bowl-fry sausagemeat-add cooked veg/apple-add egg,breadcrumbs and pepper to seasonbake 30 mins

Sausagemeat stuffing

-heat milk, onion, peppercorns, and bay leaf until nearly boiling-remove from heat to cool and for flavours infuse for at least 2 hours (overnight in fridge if you want)-strain milk and discard all except onion-melt butter, add flour and gradually add milk, stirring all the time until thickens-leave to cool slightly-in food processor blend liver, bacon, onion and garlic until smooth-add sauce-put in dish and place in bain marie and fill with boiling water until halfway up dish-bake 1 hour until set and browned on top (if needs longer cover with foil)

Pork Pate

-heat 1 tbsp oil and fry off onions for 5 mins,then add pepper for 4 mins then add garlic for further minute (put on plate)-put aubergines in tea towel and squeeze out-heat remaining oil and fry off aubergines turning a lot until beg to brown-add tomatoes,stock and onion mix-in bowl mix wine,puree and cinnamon then add to aub mix-add lentils and parsley,season and bring to simmer-make topping; put milk,flour,butter and nutmeg in pan and heat while whisking til simmers and thickens. Season-cool a little then beat in ricotta then egg-put veg mix in dish and cover with ricotta sauce-sprinkle cheese on topbake 1 hour and rest 15 mins before serving

Vegetarian moussaka

<ul><li>in a large dry and very clean mixing bowl use a balloon or electric whisk to mix the egg whites until you can make the mixture holds peaks (tip bowl upside down and mix should not fall out!)</li><li>gradually whisk in sugar thoroughly in 4 or 5 batches</li><li>tip onto parchment in a large circle shape</li><li>turn oven down to 120 C degrees and bake for 1 hour (do not open oven door). Then turn oven off but leave pavlova in to dry overnight.</li><li>next day decorate with whipped double cream and fresh fruit</li></ul>

Pavlova

-heat butter and fry off onion for 3 mins then add all other ingredient's and simmer with lid on for 45 mins or until squash is soft.-season to taste then blitz with hand held blender until smooth

Squash soup

<ul><li>check dried fruits for stalks (discard!) and mix together with cherries, dried peel and lemon rind</li><li>in another bowl mix flour, spices and almonds</li><li>in yet another bowl mix eggs and treacle</li><li>in a final bowl cream butter and sugar</li><li>gradually add flour mix, alternating with egg mix, to the creamed mixture</li><li>then mix in the fruits thoroughly</li><li>pour into the prepared tin and make a dip in the centre so it bakes as level as possible.</li><li>tie 2 sheets brown paper around the outside of tin</li><li>put 2 more sheets of paper onto the oven shelf and place the tin on top of them - lay final 2 sheets brown paper over the top of the tin</li><li>bake 3 hours</li><li>put cake tester (or skewer) into centre of cake - if it comes out clean remove cake for the oven. If mix still wet return to oven for 15 min intervals until tester comes out clean</li><li>cool cake in tin, then remove baking parchment</li><li>prick holes all over flat base of cake (this will be the top of a decorated cake) and pour in 2 tbsp rum</li><li>wrap in 2 layers baking parchment and store in air tight container</li><li>"feed" cake with another 2 tbsp rum every week</li><li>a week before Christmas brush cake with warmed sieved marmalade and cover top and sides with rolled out marzipan. Cover loosely with parchment and leave to dry</li><li>a day or 2 later cover with roll out icing and decorate as desired</li><li>OR brush cake with warmed marmalade and decorate with larger dried fruits and shelled nuts. Glaze with warmed marmalade (or apricot jam but I never have any!)</li></ul>