200g/7oz white rice

250g/8oz chicken breast, diced

4 tbsp vegetable oil

75g/2½oz carrots, cut into thin ‘matchsticks’

60g/2oz baby sweetcorn, sliced

60g/2oz green beans, trimmed

2 tbsp sliced spring onions

For the batter

1 egg yolk

Freshly ground black pepper

1½ tbsp cornflour

1 tbsp milk

For the sauce

4 tbsp chicken stock

2 tbsp tomato ketchup

1 tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp caster sugar

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Method

1.  Cook the rice according to the instructions on the packet.

2.  Make the sauce by mixing together all the sauce ingredients in a bowl.

3.  Beat together the batter ingredients in another bowl.

4.  Heat two tablespoons of oil in a saucepan.

5.  Dip the chicken in the batter, then fry it carefully. Remove from the pan and set aside.

6.  Next, stir fry the carrots, baby corn and green beans in the remaining two tablespoons of oil for four minutes.

7.  Add the sauce and boil for one minute. Then add the chicken and spring onions and heat through.

8.  Spoon a helping of sweet and sour chicken on top of a bed of rice and serve.

8 large sausages

6 rashers bacon

2 medium onions

6 medium/large potatoes

2 vegetable stock cubes

Dried Sage

Salt & pepper

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Method

1.  Pre-heat oven to 200 degrees Celsius.  Brown the sausages in a pan with a little oil, then put them in the bottom of a casserole dish.

2.  Put the potatoes on to boil.

3.  Chop the onions roughly, and really gently cook them in a little oil. You do not want to colour them, just get them nice and soft.

4.  When the onions are starting to go translucent, add the bacon chopped into small ish bits.  Add sage, then when all is cooked through put the onion and bacon mix on top of the sausages.

5.  Make up the stock and pour on top.

6.  Mash the potatoes with some butter and salt and pepper.

7.  Cover your sausages, veg, etc with the mashed potatoes, then put in the oven for 30 mins or until the mash is golden on top.

250g/8oz carrots, diced

250g/8oz turnips, diced

2 onions, diced

1 stick celery, diced

White of 1 leek, sliced

75-125g/3-4oz pearl barley

125g/4oz dried peas, soaked for 4-5 hours

Salt and pepper

2.3L/4pt lamb or chicken stock

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Method

1.  Add all the ingredients to the stock.

2.  Simmer gently for a couple of hours, making sure that the peas become mushy and the barley expands and becomes soft and white.

3.  Check the seasoning and serve.

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, chopped

1 carrot, scraped and chopped

1 stick celery, chopped

50 g (1 3/4 oz) pancetta or streaky bacon, diced

350 g (12 oz) lean minced beef

400 g (14 oz) can chopped tomatoes

2 tsp dried oregano

125 ml (4 fl oz) scant 1/2 cup red wine

2 tbsp tomato puree (paste)

salt and pepper

675 g (1 1/2 lb) fresh spaghetti or 350 g (12 oz) dried spaghetti

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Method

1.  Heat the oil in a large frying pan (skillet). Add the onions and cook for
3 minutes.

2.  Add the garlic, carrot, celery and pancetta or bacon and saute for 3-4 minutes or until just beginning to brown.

3.  Add the beef and cook over a high heat for another 3 minutes or until all of the meat is brown.

4.  Stir in the tomatoes, oreqano and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.

5.  Stir in the tomato puree (paste) and season with salt and pepper.

6.  Cook the spaghetti in a pan of boiling water for 8 – 10 minutes until tender, but still has ‘bite’. Drain thoroughly.

7.  Transfer the spaghetti to a serving plate and pour over the bolognese sauce. Toss to mix well and serve hot.

2 tablespoons oil

2 large chicken breast fillets, skinned and cut into chunks

1 clove garlic, finely chopped

1 large onion, sliced and chopped

1/2 teaspoon ground ginger

1/2 teaspoon chilli powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground white pepper

250g tinned chopped tomatoes

4 tablespoons chicken stock

2 tablespoon ground almonds

4 tablespoons double cream

4 tablespoons plain yoghurt

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Method

1.  Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through.  Cut open a small piece to test that it is no longer pink.

2. Season with ginger, chilli powder, cinnamon, turmeric and white pepper and set the heat to medium.

3.  Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.

4.  Stir in cream and yoghurt, and then cook gently for 2 to 4 minutes, before serving on a bed of rice.

125g Softened Butter

125g Caster Sugar

2 Eggs, lightly beaten

1 tsp Vanilla Extract

125g Self Raising Flour

2 tbsp Milk

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Method

1.  Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes.

2.  In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.

3.  Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.

4.  Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.

5.  Spoon into the tin and bake for 12 minutes or until risen and golden on top.

6.  Allow to cool for ten minutes on a rack before removing from the tin.

80z Brown Sugar

60z Butter

40z Margarine

250z Oats

Pinch Salt

One banana

2 tablespoons Golden Syrup

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Method

1.  Over a low heat melt the butter and the Margarine in a deep saucepan

2.  Add the sugar and 2 tablespoons of golden syrup and stir well

3.  Mix in the oats. You may find it easier add them in gradually stirring and covering the oats with the paste

4.  Add a pinch of salt and continue to stir

5.  Mash up the banana and stir in. This may take a bit of time to make sure the banana completely covers the mixture

6.  Spread the mixture evenly over a non stick baking tray. Smooth over with a knife making sure the mixture is even

7.  Place the baking tray onto the middle shelf in a preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a golden brown.

8.  Stand for a minute or two, then score the mixture with a knife into you portions

9.  Cover the tray with something light such as a few pieces of kitchen roll and leave for a couple of hours.

16 digestive biscuits

1 large tin of Nestle’s Condensed milk

2 table spoons of shredded coconut

6 heaped table spoons of drinking chocolate  (Nesquik or Cadbury.. but NOT cocoa)

Shredded coconut, or sprinklies to cover

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Method

1.  Crush the biscuit together until smooth

2.  Mix the chocolate, coconut and crushed bistcuits together in a bowl

3.  Add the tinned milk

4.  Combine them all together until you end up with a sticky dough

5.  Put the mix in the fridge to cool and become less sticky to handle (around 10 mins)

6.  Roll the dough into little balls, sprinkle with coconut and place in little paper cupcake cups

7.  Keep in fridge to harden up (around 20 mins)

2 x 7g sachets of powdered gelatine

300ml (1/2 pint) Water

400g (14oz) Caster Sugar

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Method

1.  In small bowl, stir together gelatine and 150ml water.  Set aside to set up.

2. In medium saucepan, combine sugar and remaining 150ml water, over low heat.  Stir until sugar is dissolved and let cool.

3. Combine gelatine and sugar water, and beat with electric mixer until foamy.

4.  Pour into a lightly greased swiss roll tin and let set.

5.  Cut into squares.

225g Plain Flour

2tsp Baking Powder

1/2 tsp Salt

30g Caster Sugar

55g Butter

150ml Milk

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Method

1.  Heat the oven to 200C/fan 180C/gas 6.

2.  Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs.

3. Bit by bit, add 150ml milk until you have a firm dough.  Turn out onto a floured work surface.  Pat the dough into a circle about 1 1/2 cm thick and cut out the scones.

4. Put onto a non-stick baking sheet and brush the tops with milk.  Bake for 12-15 minutes.  Serve with butter, or jam and cream.