Vanilla Ice Cream (for your dog)

Ingredients
300ml Milk (I use low fat here)
4 Eggs (separated)
Vanilla Extract

Equipment
1 Pan
1 Glass Mixing Bowl
1 Balloon Whisk
1 Ice Cream Maker (optional but extremely highly recommended)
1 Wooden Spoon
1 Freezer Container

The Good Bit

1. Heat your milk in a pan over a gentle heat and stir in the egg yolks, your mixture should be pale yellow and fairly runny, do not boil the milk then allow to cool for 5 minutes
   
2. Whilst you are waiting for the milk, whisk up the egg whites in a glass bowl using a balloon whisk until it forms stiff peaks.
3. Gradually fold the egg white into the milk (a dessert spoonful at a time) and add a splash of vanilla extract, when mixed chill in the fridge before putting in your ice cream maker or chill in the fridge before you place in the freezer, checking it every so often and giving it a good whisk to stop ice crystals forming (only the best for my dog!! you can leave the whisking out though if you don't think your dog will mind little crystals of water in it's ice cream!!!)

Makes 1 very spoiled dog!

Rum and Raisin Ice Cream

Ingredients

3/4 Cup of Raisins

1/4 Cup Dark Rum

2 Cups Cream

2 Cups Milk

1/2 Teaspoon Vanilla Essence

Equipment

1 Mixing Bowl

1 Fork

1 Airtight Freezer Container

The Good Bit

1. Start by soaking your raisins in the rum overnight. The following day, place all the rest of the ingredients in your bowl with the raisins and rum and mix well, pour into your container and freeze.
2. Check back every 30 minutes or so, when your ice cream starts to freeze, give it a good stir with the fork, keep doing this until you have a firm mixture, then freeze overnight, serve and enjoy.

Haddock Fishcakes

Ingredients
300g Smoked Haddock (or tinned tuna/salmon)
Milk
450g Potatoes
100g Watercress
200ml Creme Fraiche
1 Egg
1 Tablespoon Horseradish Sauce
80g Breadcrumbs
Oil (for frying)

Equipment
2 Large Pans
1 Potato Masher
2 Bowls (one with beaten egg in, the other with your breadcrumbs in)

The Good Bit

1. Place the fish in your pan and cover with milk, brink to the boil and simmer for 5 minutes (the fish should flake easily with the back of a fork) In the other pan cook your potatoes in boiling salted water for 10-15 minutes until they are soft and tender. (drain them then mash them)
2. Chop your cress, saving 2 tablespoons for later, add the rest to the mash, season then stir in the fish, now you want to make about 8-12 little patties, use your hands for this then chill for 30 minutes.
   
3. Now dip your patties in the egg first then into the bread crumbs, get a nice even coating all round, and fry until golden. Mix the horseradish with the creme fraiche and the reserved cress, then serve with the fish cakes (go on, have chips too! or how about a salad, euw!!!)

Serves 4

Potato Tikka Soup

Ingredients

1 Onion

3 Tablespoons Tikka Curry Paste

750g Potatoes (cubed)

600ml Milk

1 Vegetable Stock Cube

A Splash of Oil

Coriander and Mango Chutney to Serve

Equipment

1 SHARP Knife

1 Chopping Board

1 Large Pan

1 Blender

The Good Bit

1. Cook your onion in a splash of oil for 3-4 minutes until softened, add in the tikka paste and cook for a further 2 minutes, now add in the potatoes and stir well coating them all over.
2. Add in your milk and stock cube, bring to the boil and cover, simmer for 25 minutes.
3. Allow the mixture to cool then pass through a blender, reheat when you are ready to serve and garnish with a sprinkling of chopped coriander and a dollop of mango chutney.

Serves 4

Omlette in Tomato Sauce

Ingredients

1 Onion (finely chopped)

2 Cloves Garlic (finely chopped)

4 Eggs (beaten with a pinch of salt added)

150ml Milk

1 Tablespoon Fresh Rosemary (chopped)

150ml Vegetable Stock

1x400g Can Chopped Tomatoes

75g Gruyere (diced)

Grated Parmesan to Serve

Crusty Bread to Serve

A Knob of Butter

Equipment

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Plate

The Good Bit

1. Fry your onion and garlic in the butter for 4-5 minutes until soft and beginning to colour then add your eggs, gruyere and milk and make an omlette (leave it to cook until it is almost firm all over the top surface) lift out and roll up on your plate and cut into inch wide strips.
2. Add the tomatoes, stock and rosemary to the frying pan and bring to the boil, allow to simmer for 10 minutes then add the omlette slices, warm through for 3-4 minutes then serve with a sprinkle of grated parmesan on top and crausty bread.

Serves 4

Italian Omlette

Ingredients

900g Potatoes (cut into thinish slices)

1 Tablespoon Oil

1 Onion (sliced)

2 Cloves Garlic (chopped)

6 Sundried Tomatoes (cut into slices)

1x400g Can Artichoke Hearts (drained and halved)

250g Ricotta Cheese

4 Eggs (beaten)

2 Tablespoon Milk

50g Parmesan Cheese

3 Tablespoons Fresh Thyme (chopped)

Equipment

1 SHARP Knife

1 Choppig Board

1 Pan (half full with boiling salted water)

1 Frying Pan

1 Spatula

1 Ovenproof Dish

1 Mixing Bowl

1 Fork

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
2. Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
3. Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.

Serves 4

Hot Cross Bun Pudding

Ingredients
4 Hot Cross Buns (cut horizontally twice to make three slices)
Low Fat Spread
1/2 Lemon (zested)
1/2 Teaspoon Ground Cinnamon
2 Eggs
450ml Milk
Demerara Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish (round, deep 1.2l/2 pint)
1 Medium Mixing Bowl
1 Fork

The Good Bit

1. Pre heat your oven too 180C 350F Gas 4. Keep the top slices of bun, spread the other slices with the low fat spread and then cut them in half and arrange the slices spread side up in your ovenproof dish. Sprinkle with the lemon zest and cinnamon and finish with the four bun tops.
2. Beat the eggs with the milk using the fork and strain the mixture over the buns. Sprinkle some demerara sugar on top and cook for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot

Serves 4

Easter Biscuits

Ingredients
110g Caster Sugar (plus extra for dusting)
110g Butter
1 Egg (separated)
225g Plain Flour
A Good Pinch Mixed Spice
55g Currants
30g Candied Peel
3 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Metal Spoon
1 Sieve
Baking Parchment
1 Wire Rack

The Good Bit

1. Preheat your oven to 160c 325f gas 3 and grease the baking parchment then cream the butter and sugar in your mixing bowl until light and fluffy with the spoon and beat in the egg yolk
2. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel then add just enough milk to make a stiff dough.Roll out the dough onto a lightly floured surface and cut out the biscuits with a pastry cutter. Place them on the prepared baking parchment and bake for about 10 minutes.
3. Remove from the oven and brush with the egg white, sprinkle with a little caster sugar and return to the oven for 5-10 minutes until they are a pale golden brown. Remove from the tray and cool on a wire rack.

Makes about 20

Lenten Biscuits

Ingredients
110g Butter
110g Caster Sugar (plus extra for sprinkling)
1 Egg (separated)
225g Plain Flour
30g Chopped Mixed Peel
55g Currants
Milk

Equipment
1 Mixing Bowl
1 Baking Tray (greased)
1 Rolling Pin
1 Pastry Cutter (5cm diameter)

The Good Bit

1. In your mixing bowl, cream the butter and sugar until pale and fluffy then beat in the egg yolk with a fork then fold in the flour, currants and peel, mixing well.
2. Pour in a little milk at a time, mixing well until the mixture forms a fairly firm dough, next roll out the dough to about 3mm/1/8in thick and cut into 5cm/2in rounds then place the rounds on a greased baking sheet and bake in the oven for 15-20 minutes at 180C/350F/Gas 4.
3. After 10 minutes, remove the biscuits from the oven and brush each one quickly with egg white and sprinkle with caster sugar. Return to the oven for 5-10 minutes more to finish baking then take out and put the biscuits on a wire rack to cool.

Makes 24 biscuits

Simnel Cake

Ingredients
175g Light Brown Sugar
175g Butter
175g Self Raising Flour
3 Eggs
25g Ground Almonds
2 Tablespoon Milk
100g Sultanas
100g Cherries (quartered, washed and dried)
100g Dried Apricots (chopped into small pieces)
100g Fresh Ginger (finely chopped)
1 Teaspoon Mixed Spice
2 Teaspoon Ground Ginger
450g Golden Marzipan
3 Tablespoons Apricot Jam
1 Egg (beaten)

Equipment
Greaseproof Paper
1 Round Cake Tin 20cm
1 Wire Rack
1 Rolling Pin
1 SHARP Knife

The Good Bit

1. Preheat your oven to 160c 320f gas 3. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment, measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.
2. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface and cook for about one and three-quarter hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.
3. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge
4. Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over.
   
   

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

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

Drop Scones/Scotch Pancakes

Ingredients
125g Self Raising Flour
2 Tablespoons Caster Sugar
1 Egg (beaten)
150ml Milk
Lard (or oil for frying)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Frying Pan
1 Sieve
1 Palette Knife

The Good Bit

1. Sift the flour into the bowl and mix in the sugar, make a well in the centre and drop in the egg, gradually add in the milk and get going with the whisk, you want a reasonably thick batter, the thicker the batter the thicker the pancakes will be (make it too runny and you'll have a nightmare on your hands)
2. Heat your lard/oil in the frying pan then add good spoonfuls of batter into the pan to form puddles about the size of the palm of your hand, when the underneath is golden, flip over with a palette knife, once golden on both sides, serve.
3. Serve with butter, jam or honey, if you have any left they can go under the grill the day after or in the toaster (DON'T STICK A KNIFE IN THE TOASTER TO GET THEM OUT)

Makes 18ish

Scones

Ingredients
250g Self Raising Flour
1 Teaspoon Baking Powder
Pinch of Salt
50g Butter
25g Caster Sugar
125ml Milk (plus extra for glazing)
Whipped Cream and Jam to Serve

Equipment
1 Large Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Wire Rack
1 Rolling Pin
1 Pastry cutter (2 inch round)
1 Pastry Brush

The Good Bit

1. Pre heat your oven too220c 425f gas 7. Sift the flour into your bowl along with the baking powder and salt, drop in the butter and get your hands in there and rub until the mixture looks like bread crumbs, stir in the sugar then slowly add the milk a little at a time until you have a soft dough.
2. Lightly flour a surface and knead your dough on it then roll out to an inch thin, cut 2 inch rounds then place on your greased baking tray, brush with milk and then place n the oven for 10 minutes. Transfer to the wire rack (for traditional English cream tea, serve with jam and clotted cream, and I'm gutted we can't find clotted cream over here in France otherwise I'd open a tea shop!!)

Makes 10

Ginger Bread Cake

Ingredients
250g Plain Flour
125g Butter (melted)
3 Teaspoons Ground Ginger
1 Teaspoon Ground Mixed spice
1 Teaspoon Bicarbonate of Soda
75g Treacle
125g Golden Syrup
50g Soft Brown Sugar
150ml Milk
2 Eggs (beaten)
25g Almond Flakes

Equipment
1 Sieve
1 Mixing Bowl
1 Large Pan
1 Fork
1 Wooden Spoon
1x7 Inch Baking Tin (lined and greased)
1 Wire Rack
1 Airtight Storage Tin

The Good Bit

1. Sift the flour into the mixing bowl and add the spices and bicarbonate, heat the butter in a pan along with the sugar, treacle and syrup, just gentle until the sugar dissolves and the mixture becomes a little more runny, allow to cool then add to the flour along with the eggs and milk and stir thoroughly.
2. Pour your mixture into your tin then sprinkle over the almonds flakes and then stick it in a pre heated oven at 160c 325f gas 3 for about 1 and 3/4 hours. Test with a metal skewer in the centre (it should come out clean) if not give it 15 minutes more.
3. remove from the oven and allow to cool for 15 minutes before tipping out onto a wire rack, once cooled store in an airtight tin for a few days to improve the flavour.
   

Beef Medallions in Peppercorn Sauce

Ingredients
4 Beef Rondels/Medallions
1 Packet Peppercorn Sauce Mix
3 Large Carrots (sliced or julienne if you are being fancy)
125g Haricot Verts
8 Medium Potatoes
Butter
Milk or Cream
Salt and Pepper

Equipment
1 Griddle Pan
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
2 Large Pans (with salted water in)
1 Masher

The Good Bit

1. Get the carrots and haricots verts in the pan with the water and bring to the boil on a low simmer, leaving for 10 minutes, until they are soft. At the same time boil the potatoes up in the other pan, again for about 10 minutes (stick a fork in them to see if they are done, you want them to break easily so they may need a little longer, your carrots are ok just to sit in the warm water.
2. On your griddle, heat to a high heat and add no oil, you want to sear both sides of the steak for about 5 minutes, whilst that is on make the peppercorn sauce according to the packet instructions, that's just usually adding a quantity of milk and bringing to a simmer.
3. Drain then mash your potatoes, add a knob of butter and cream (if your using it) or milk, season with salt and pepper.
4. Divide your mash between four plates, sit your steak on top, and drizzle over the peppercorn sauce, drain your carrots and haricots vert and add a knob of butter, give the pan a good shake to cover all the contents in the butter then serve at the side.
   

Serves 4

Shepherds Pie

Ingredients
450g Potatoes
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Lamb
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheddar Cheese

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top, Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready
   

Serves 4