Curry Paste

Ingredients
50g Coriander seeds
4 Tablespoons Cumin Seeds
2 Tablespoons Fennel Seeds
2 Tablespoons Fenugreek seeds
4 Dried red Chillies
5 Curry Leaves
1 Tablespoon Chilli Powder
1 Tablespoon Ground Turmeric
150ml White Wine Vinegar
250ml Vegetable Oil

Equipment
1 Wok
1 Mixing Bowl
1 Spoon
2 Air Tight Jam Jars
Pestle and Mortar/Spice Mill

The Good Bit

1. Grind all the whole spices using the mill or mortar, then place in your mixing bowl along with the rest of the powdered spices and mix well, stir in the wine vinegar and add 5 tablespoons of water.
2. Heat the oil in the wok then pour in the spice mix and cook for about 10 minutes until all the water has been absorbed, when the oil rises to the top, it's done. allow to cool and then pour into your jars and keep in the fridge.

Makes 2 jars

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit

1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.

Makes 2 Jars

Saffron Bows

Ingredients
300g Pasta Bows
150ml Double Cream
25g Butter
75g Parmesan (grated)
1/2 Teaspoon Saffron Threads
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 Sauce Pan

The Good Bit

1. Cook the pasta according to packet instructions (usually around 10 minutes), in the meantime, heat the butter in the saucepan, add the cream and saffron and bring to a gentle simmer.
2. Drain your pasta and serve, season your sauce, stir well and pour over the pasta, now sprinkle over a little parmesan.

Serves 4

Pasta Shapes with Pepperoni, Onion and Balsamic Vinegar

Ingredients
3 Large Onions (thinly sliced)
250g Pepperoni (sliced)
375g Pasta Shapes
300ml Vegetable Stock
4 Tablespoons Fresh Chopped Parsley
1 Tablespoon Balsamic Vinegar
Olive Oil
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 SHARP Knife
1 Chopping Board
1 Frying Pan

The Good Bit

1. Start by chopping your onions and gently frying them in a splash of oil for about 40 minutes until they are very soft and just beginning to colour.
2. OK now cook your pasta according to the packet instructions, usually about 10 minutes but that does depend on the shape! I always try a piece to see if it needs longer, do your best not to over do the pasta.
3. Now whilst the pasta is cooking, chuck the pepperoni in with the onions and turn up the heat a little, cook for about a minute, now pour in your stock and add the parsley and vinegar and season with salt and pepper.
4. Drain your pasta and return it to the pan, toss in the pour and give a good stir to make sure it is well mixed, serve.

Serves 4

Red Wine Risotto

Ingredients
300g Risotto Rice (long grain will do)
450ml Red Wine
600ml Chicken Stock
125g Butter
250g Mushrooms (sliced)
175g Parmesan (grated)
2 Red Onions (thinly chopped)
2 Cloves Garlic (thinly chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Large Frying Pan
1 Spatula

The Good Bit

1. Pour the red wine and stock in your pan and bring to a gentle simmer, in the frying pan, heat up a little oil and add half the butter, gently cook the onions and garlic until they are soft (don't brown them)
2. Add the rice to the frying pan and stir well, now add the stock from the other pan until you just cover the rice, keep the liquid simmering and keep stirring, as the liquid soaks up, add a little more stock and keep stirring, keep this up, adding a little stock at a time until all the stock has been absorbed.
3. When you've got the point when you are half way through your stock, add in the mushrooms and season with salt and pepper, finally add in the butter when all the stock is gone and most of the parmesan, stir in and serve. sprinkle over the remaining parmesan.

Serves 4

Gnocchi and Pesto

Ingredients
1 Portion Pesto (made in september 2008 or in sauces)
500g Potatoes
175g Plain Flour
1 Egg (beaten)
Pinch of Grated Nutmeg
Salt and Pepper
Butter
Parmesan (grated)

Equipment
1 Pan (2/3rds full with boiling salted water)
1 Colander
1 Potato Masher
1 Slotted Spoon
1 Serving Bowl (lightly buttered)

The Good Bit

1. Make your pesto first then get the potatoes on the boil for 10-15 minutes until they are soft enough to mash.
2. Drain the potatoes and the leave the pan on the heat a little longer to get rid of as much moisture as you can, mash them as well as you can so there are no lumps then beat in the flour and egg and season with nutmeg and salt and pepper.
3. Mix until you have a good dough, then with floured hands turn the dough out onto a floured surface and start to make little sausages about the the size of your thumb upto the first joint.
4. Add a couple of gnocchi to the water at a time and cook for 2-3 minutes until they float then remove them with a slotted spoon and and drain. Place all your gnocchi in a buttered serving bowl and dot a little butter on to them, sprinkle over the parmesan and then top with the pesto.

Serves 4

Pasta 'n' Pesto

Ingredients
1 Amount of pesto (as described in September 2008 or stocks and sauces)
500g Tagliatelle
50g Parmesan
Salt and Pepper

Equipment
1 Large Pan

The Good Bit

1. Make up the pesto, and cook your pasta for about 10 minutes (follow packet instructions) now drain the pasta, toss in the pesto, season and serve sprinkled with grated parmesan.

Serves 4

Spaghetti Carbonara

Ingredients
175g Smokey Bacon (rinded and cut into strips)
1 Clove Garlic (crushed)
300g Spaghetti
4 Tablespoons Double Cream
3 Egg Yolks
75g Parmesan Cheese (grated)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Mixing Bowl
1 Fork
1 Large Pan (2/3rds full with boiling salted water)

The Good Bit

1. Fry your bacon in a splash of olive oil for 2-3 minutes then add the garlic and fry for a further minute.
2. In the meantime cook your pasta according to packet instructions (10 minutes usually, you want it just cooked, not over done so it is sloppy and breaks easily)
3. Beat the egg yolk and cream together well and pour over the bacon, keep stirring otherwise you'll get an omlette! Drain your pasta and add the sauce and parmesan, stir well season and serve.

Serves 4

Mushroom Sauce

Ingredients
175ml Milk
30g Butter
60g Button Mushrooms (cleaned and sliced)
1 Tablespoon Plain Flour (level)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
1 Wooden Spoon

The Good Bit

1. Melt the butter in a saucepan gently then cook the mushrooms for 2-3 minutes, next add the flour and cook for a further minute, stirring all the time.
2. Now gradually add the milk and bring to the boil (if you've been cooking meat or vegetables, any juice/stock you have left in any pans is a lovely addition) Keep on stirring until the sauce thickens, season and serve.
   

Cauliflower Cheese and Tomato

Ingredients
1 Medium Sized Cauliflower
30g Butter
30g Plain Flour
285ml Milk
115g Grated Red Leicester (or similar cheese, cheddar is fine)
175g Tomatoes (skinned, seeded and diced)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (1/2 filled with boiling salted water)
1 Sauce Pan

The Good Bit

1. Trim the stems from the cauliflower and place the stalks and floret in the boiling water for about 15 minutes, in the meantime melt your butter in the sauce pan and add the flour, keep stirring and cook for 1 minute.
2. Keep stirring whilst you gradually add the milk, gently bringing it to the boil, cook for 2-3 minutes then add 3/4 of the cheese and season. Drop in all but 1 tablespoon of the diced tomatoes and keep stirring until the cheese melts. Remove the pan from the heat and keep warm.
3. When the cauliflower is done, drain it and then place in your serving dish, pour over the cheese sauce and the sprinkle over the remaining tomatoes and cheese, serve immediately, of grill to brown off the top, it's up to you.

serves 2

Welsh Rabbit

Ingredients
60g Butter
1 Level Teaspoon English Mustard Powder
1 Teaspoon Worcestershire Sauce
30g White Bread Crumbs
2 Eggs (yolks only)
225g Mature Cheddar Cheese (grated)
5 Tablespoons Light Ale
4 Thick Slices of Bread
Sliced Gherkin, Tomato and Celery Leaves to Garnish
Freshly Milled Black Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Small Sauce Pan

The Good Bit

1. Melt the butter in the sauce pan first then stir in the worcestershire sauce, mustard, breadcrumbs, egg yolks, cheese and a good sprinkle of pepper, heat this whilst stirring continously and don't let it bubble, once the cheese has melted pour in the ale, stir then let it cool for 15 minutes.
2. Make yourself 4 slices of toast then spread the cheesy mixture on one side of each piece then stick back under your grill for 1-2 minutes until the cheese is bubbling.
3. Serve with a couple of slices of tomato on top, your celery leaves and gherkin at the side. Enjoy!
   

Tomato Salsa

Ingredients
6 Tomatoes (skinned, seeded and diced)
1 Handful Fresh Basil (shredded finely, no stalks)
25g Black Olives (thinly sliced)
3 Shallots (thinly sliced)
2 Cloves Garlic (very finely sliced)
3 Tablespoons Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix together all your ingredients and serve immediately.

Mexican Salsa

Ingredients
6 Tomatoes (skinned seeded and diced)
2 Cloves Garlic (crushed)
1 Red Onion (finely sliced)
4 Tablespoons Fresh Coriander (roughly chopped)
1 Lime (juiced)
2 Green Chillies (seeded and finely sliced)
Salt and Pepper

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Juicer

The Good Bit

1. Mix all your ingredients together in your bowl and chill in the fridge for an hour or so before use. Excellent with nachos or served at a BBQ
   

Salad Dressing

Ingredients
2 Tablespoons White Wine Vinegar
2 Tablespoons Dijon Mustard
8 Tablespoons Olive Oil
Salt and Pepper (use freshly ground if you can)

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Start by mixing the vinegar and mustard together in your bowl then whisk in the oil until you have a thick creamy mixture, now season with salt and pepper and chill until ready to use.
2. Serve drizzled over salad leaves or tossed into potatoes.
   

Jazzy Butter Sauce

Ingredients
3 Shallots (chopped as fine as you can)
100g Butter (softened)
1 Tablespoon Black Pepper (freshly ground is best)
1 Teaspoon Dijon Mustard
Pinch Of Salt
A Splash of Oil

Equipment
1 Frying Pan
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Fry off the shallots slowly for 6-8 minutes until they are soft and golden brown, leave them to cool for a couple of minutes.
2. Now gently warm up or beat your butter in the bowl to get it soft and add the shallots pepper, salt and mustard, blend in well then roll out on a piece of cling film and place in the fridge until firm and needed. Goes REALLY well with steak!!
   

Salami Tower!!

Ingredients
6 Slices Bread
50g Butter
50g Soft Cheese
4 Slices Salami
Lettuce (4-5 big leaves shredded)
Mayonnaise (I like the type with Dijon mustard mixed in)
1 Tomato (thinly sliced)
Salt and Pepper

Equipment
1 Mixing Bowl
1 Wooden Spoon
1 Table Knife

The Good Bit

1. Start by mixing together in the bowl the butter and soft cheese. Spread 1/4 of this mixture onto your first 2 slices of bread, Put 2 slices of salami on each, top these with half your lettuce and then add a dollop of mayonnaise to each.
2. Now spread another 1/4 of the butter/cheese mix onto 2 more slices of bread and place these on your sandwich spread side down, then spread another 1/4 of the butter cheese mix on top and top off both sandwiches with the other half of your lettuce and a few slices of tomato, season with salt and pepper.
3. Finally spread the remaining 1/4 of the butter/cheese mix on your last 2 slices of bread and place butter side down on top of your sandwich, slice in half and serve a proper mans sandwich!

Serves 2

Onion Gravy

Ingredients
1 Small Onion (finely chopped)
A Good Knob of Butter
300ml Beef Sock (if you can make this with a stock cube and the juices you have left over from cooking vegetables like carrots or peas, you'll get a very tasty gravy)

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan

The Good Bit

1. Start by melting your butter in the pan then slowly cooking the onion 10-15 minutes is really fine, just get it to go soft and golden not burnt, then stir in the flour and cook for about a minute, you'll get a thick mess at this stage.
2. Next if you can pour some reserved juices from your vegetable pans into the pan where you cooked your meat thats good, if not just add 300ml boiling water to your onion pan, give your meat a good stir, get all the burnt bits off the bottom into your water then add to the onions.
   
3. Now crumble in a stock cube and keep stirring until you have a nice thick brown shiny gravy. If it is too thick just add a little more water, if it's to thin, keep stirring, turn up the heat and simmer off some liquid whilst you keep stirring.
   

Butter Sauce

Ingredients
25g Plain Flour
175g Butter (chopped into cubes)
300ml Water
1/4 Teaspoon Nutmeg
1/4 Teaspoon Fresh Ground Black Pepper
Salt

Equipment
1 Pan
1 Mixing Bowl
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Add all your ingredients to the bowl then sit it in a pan of hot (not boiling or simmering water) Stir continuously with the spoon until you have a smooth paste. Now add in the butter and whisk with the balloon whisk.
2. Once all the ingredients are well mixed season with salt and serve, if you need to keep the bowl over the hot water whilst you finish preparing and serving the rest of your meal you can for about 30 minutes, make sure it's no longer and that the water isn't boiling or you'll make the sauce really oily. Serve with fish, asparagus and broccoli.
   

Serves 4

Onion Sauce

Ingredients
450g Onions (sliced)
50g Butter
600ml Stock (vegetable, beef, chicken, lamb stock or milk)
25g Plain Flour
Pinch of Each, Mace, Nutmeg, Salt.
Freshly Ground Black Pepper

Equipment
1 Large Pan
1 Medium Pan
1 SHARP Knife
1 Chopping Board
1 Sieve

The Good Bit

1. Heat half the butter in your large pan and add the onions, cook slowly so as not to brown them, stirring occasionally, in the other pan heat your stock or milk. Once the onions are soft add the stock or milk and drop in the mace, nutmeg and season with salt and pepper.
2. Simmer for 10-15 minutes then strain, reserving the liquid and onions, now heat the remaining butter in one of your pans and add the flour, cook for about 2-3 minutes then remove from the heat and add in the reserved liquid.
3. Keep stirring all the time to avoid lumps, next chop up the reserved onions as fine as you can and add to the pan, stir again, reheat for a little while then serve. Works well with all meats but especially lamb.
   

Serves 4

Hollandaise Sauce

Ingredients
125g Butter (diced)
2 Egg Yolks
1 Tablespoon Water
1 Tablespoon White Wine Vinegar
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
Pinch of White Pepper
Pinch of Sugar

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Pan Gently Simmering Water

The Good Bit

1. Throw all the ingredients except the butter in your bowl and whisk until the mixture is light and frothy, now place the bowl over the simmering water and continue whisking until the sauce thickens and the whisk begins to leave a trail.
2. Remove the pan from the heat and start to add the butter a cube at a time whisking well between each addition until all the butter is gone, the sauce should be shiny and thick, season to taste and serve.

Makes 200ml

Parsley Sauce

Ingredients
600ml Milk
40g Butter
40g Plain Flour
4 Tablespoons Chopped Fresh Parsley
Salt and White Pepper (black will do freshly milled)

Equipment
2 Small Pans
1 Wooden Spoon
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Heat your milk in one pan then cover and set aside for a while whilst you do the next stages.
2. Heat the butter in the other pan until it just begins to melt (don't allow to burn or colour) now add in the flour and stir with the wooden spoon until you have a smooth mixture, remove from the heat and add the warm milk, stirring all the time.
3. Place the sauce back on the heat and bring to the boil, then reduce the heat and simmer for 5 minutes stirring occasionally. Just before serving add the chopped parsley and season then stir well. (do not re heat or try to cook the parsley otherwise you'll loose it's delicate flavour) Serve with white fish or broad beans and chicken!
   

Serves 4

Bechamel Sauce

Ingredients
1 Onion (quartered)
425ml Milk
2-3 Parsley Sprigs
1 Bay Leaf
A Pinch of Mace (optional)
10 Peppercorns
40g Butter
20g Plain Flour
Salt and Freshly Ground Pepper

Equipment
1 Sauce Pan
1 Wooden Spoon
1 Slotted Spoon/Sieve
1 Bowl/Jug

The Good Bit

1. Start by putting the milk in the sauce pan along with the onion, parsley, bay leaf peppercorns and mace, bring the milk to a slow simmer taking about five minutes then remove from the heat, using the slotted spoon remove the onion, parsley, pepper corns and bay leaf. Tip the milk in your jug and rinse and dry the pan.
2. Next melt your butter in the pan, as soon as it melts stir in the flour but be careful not to burn it (you'll add colour and a nutty flavour to your sauce (which we don't want!!) until you have a nice glossy smooth paste. Slowly add the spiced milk a little at a time stirring with the wooden spoon when you have added half the milk whisk with the balloon whisk and add the rest of the milk, turn down the heat and leave to cook for 5 minutes, stirring occasionally. Season and serve.

Makes 425ml

Rock Cakes

Ingredients
225g Plain Flour
1 Teaspoon Baking Powder
90g Butter (cut into chunks)
90g Granulated Sugar (plus extra for sprinkling)
60g Sultanas
30g Chopped Mixed Peel
1 Egg (beaten)
2 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Knife (blunt dinner knife will do)
1 Dessert Spoon
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Sieve the flour and baking powder into your bowl and add in the butter, rub between your fingers until all the butter is well mixed in and resembles fine breadcrumbs then stir in the mixed peel and sultanas.
2. Make a well in the centre and drop in the egg and milk and with the knife (unless you want to end up incredibly messy) combine all the ingredients until you have a stiff dough. Now using the spoon, spoon out individual dollops of the mixture on to your baking tray leaving room for them to spread a little.
3. Bake for 10-15 minutes until they look golden and have risen well, transfer them to your wire rack and sprinkle a little sugar on top of each and allow to cool. I love these whilst they are still warm and moist so get them eaten quickly!

Makes about 12

Gingerbread Men

Ingredients
175g Plain Flour
175g Soft Brown Sugar
125g Butter (chopped into chunks)
1 Teaspoon Bicarbonate of Soda
2 1/2 Teaspoons of Ground Ginger
1 Egg (beaten)
4 Tablespoons Golden Syrup

Equipment
1 Mixing Bowl
1 Small Glass (to beat the egg in)
1 Fork
1 Baking Tray (greased)
1 Wire Rack
1 Sieve

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour, bicarb and ginger into a bowl, mix together well and then add butter, rub between your fingers until the mixture resembles fine breadcrumbs then add the sugar and mix again.
2. Now add the syrup to the egg and tip into a well in the breadcrumbs, this is where it gets messy but fun! Using your hands, mix this lot together until you have a well blended dough, now roll out to a thickness of about 3 mm on a well floured surface. Cut out your shapes and place on the baking tray.
3. Place in the oven for 10-15 minutes until they come out golden. Allow to cool for five minutes before moving to the wire rack to fully cool. Enjoy! (if you want to go the whole hog you could always decorate with either currants or smarties!!)
   

Madeira Cake

Ingredients
175g Self Raising Flour
75g Plain Flour
175g Caster Sugar
175g Butter
3 Eggs
1 Lemon (zested and juiced)

Equipment
1 Mixing Bowl
1 Sieve
1 Zester
1x7 Inch Cake Tin (lined with parchment paper and greased)
1 Balloon Whisk (it's easier if you have an electric whisk)
1 Fork/Spatula

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. Mix the butter and sugar together well until light and fluffy, a fork is a good way to start this off then move on to the electric or balloon whisk.
2. 1 at a time beat the eggs into the butter cream mixture, between each egg sift in 1 tablespoon of flour, once all the eggs are in and well mixed fold in the remaining flour with a fork or a spatula then finally fold in the zest and juice from your lemon. Whack this lot in to your cake tin then put in the oven for an hour and a quarter.
3. When the cake is well risen and brown remove from the oven and allow to cool for 5 minutes before you tip out onto a wire rack, don't remove the paper. If you are going to store the cake, wrap in tin foil then place in an air tight tin until needed.
   

Potato Cakes

Ingredients
500g Potatoes
2 Teaspoons Salt
50g Butter
100g Self raising Flour
Oil

Equipment
1 Large Pan
1 Potato Masher
1 Rolling Pin
1 Frying Pan

The Good Bit

1. Cook the potatoes in a large pan of boiling salted water for 10-15 minutes, drain the water and then mash along with the salt, butter and flour, you should have a stiff and fairly dry dough.
2. Sprinkle a little extra flour onto your worktop and roll out to 5mm thickness, cut into triangles and fry for 4-5 minutes on each side until golden (you may need to add extra oil now and then. Serve hot with a fried egg (great as part of a full English breakfast) They can be heated under a grill or in a toaster the following morning.
   

Felixstowe Tart

Ingredients
85g Butter
175g Caster Sugar
150g Self Raising Flour
3 Eggs (separated)
Apricot Jam
1 Inch Fresh Root Ginger (cut into thin slivers)

Equipment
1 Mixing Bowl
1 Balloon Whisk (electric whisk is easier)
1 Fork
1x8 Inch Flan Tin or Similar (greased)

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Whisk together your butter and half of the sugar until light and fluffy, beat the egg yolks in one at a time with the fork then mix in the flour, push this mixture into your flan tin and bake for about 20-25 minutes until golden brown, remove and set aside.
2. Turn up the heat on your oven too 220c 425f gas 7. Tip the cake out into an oven proof serving plate and spread apricot jam all over it, missing a ring around the edge about 1 cm wide, sprinkle over half the ginger.
3. Whisk the egg whites in a bowl until you have soft peaks, then a tablespoon at a time, whisk in the remainder of the sugar (reserving 1 tablespoon) Cover the cake with the meringue mix right up to the edge then sprinkle over the remaining sugar and ginger. bake for 8-10 minutes.
   

Marzipan Tarts with Mango Cream

Ingredients
1x250g Pack Puffy Pastry
150g Marzipan (rolled out to 4 equal 6mm thick slices)
2 Fresh Mangos
Lemon Curd
150ml Double Cream (whipped into soft peaks)

Equipment
1 Electric Whisk
1 Rolling Pin (unless you bought ready rolled puff pastry)
1 SHARP Knife
1 Chopping Board
1 Baking Tray

The Good Bit

1. Pre heat your oven to 220c 450f gas 7. On a lightly floured surface roll out your pastry into an 11inch square then cut this into 4 equal sized squares, then transfer to your baking tray, now cut your marzipan to make 8 triangles. Place 2 triangles into the centre of each of your pastry squares slightly overlapping.
2. Slice your mangos down each side of the central stone then peel, now cut lengthways around the mango and push down on each end so that it fans out. Place 1 mango fan flat side down on to the middle of each pastry square then drizzle over 1 tablespoon of lemon curd over each.
3. Bake in your oven for 12-15 minutes until the pastry has risen and is golden. In the meantime, remove any remaining flesh from around the mango stones and stir into the whipped cream. Serve warm with a dollop of cream!!
   

Serves 4

Oat Biscuits 'The SAS of Dunkers'

Ingredients
240g Self Raising
240g Sugar
240g Porridge Oats
240g Butter (melted)
1 Tablespoon Golden Syrup
1 Tablespoon Hot Water
1/2 Teaspoon Bicarbonate of Soda

Equipment
1 Mixing Bowl
1 Wooden Spoon
1 Small Pan (for melting the butter in)
1 Baking Tray (greased)
1 Wire Rack
1 Sieve

The Good Bit

1. Pre heat your oven too 180c 350f gas 4, sieve the flour into the bowl and mix in the sugar and oats, stir until thoroughly mixed, meanwhile warm up the butter in a pan and add in the water and syrup, when nicely melted add in the bicarbonate of soda, allow to cool for a minute.
2. Make a well in your flour and add in the liquid ingredients and stir well, once well combined drop walnut size pieces onto your baking tray (leaving room for expansion) and flatten down a little with the back of a fork. Cook for 15 minutes until golden then cool a little before transferring to your wire rack.
   

Chocolate Cup Cakes

Ingredients
125g Butter
125g Caster Sugar
125g Self Raising Flour
2 Eggs (beaten)
2 Tablespoons Cocoa Powder
2 Tablespoons Boiling Water
125g Chocolate (chopped into chunks)
50g Butter

Equipment
20 Paper Cases (placed into the spaces on your bun trays)
1-2 Bun Trays
2 Mixing Bowls
1 Pan (to fit one of the mixing bowls inside along with simmering water to melt the chocolate)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Beat the butter and 125g of butter together until pale and smooth, the mix in the beaten egg, mix the cocoa powder and boiling water together and fold into the egg mixture along with the flour.
2. spoon into your paper cases then stick them in the oven for 14 minutes, then remove to a wire rack to cool. Whilst they are cooling melt your chocolate in a bowl in the simmering pan of water carefully, add in the butter then stir in well, spoon over your cakes and leave to set. (I put mine in the fridge after a while to get the chocolate nice and hard.)

Makes 20