Green Tomato Chutney

Ingredients
2.25kg Tomatoes (green are best and you need to cut them into 8 wedges)
600ml Malt Vinegar
5 Large Onions (finely chopped)
225g Raisins
450g Sultanas
350g Demerara Sugar
25g Salt
4 Teaspoons Mixed Spice
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
Sterile Jars

The Good Bit

1. put your tomatoes and vinegar in the pan and simmer over a low heat for 30 minutes, then add the onions, raisins and sultanas and continue simmering for another 30 minutes.
2. Now add the sugar, salt and spices and keep on a low simmer for a further 1 1/2 hours until you have a nice thick chutney. Leave to cool slightly before putting in sterile jars

Makes 1.5 kg

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

Hot Cross Buns (this one is tricky)

Ingredients
(For the Ferment Starter)
1 Egg (beaten)
215ml Water (warm)
15g Fresh Yeast
1 Teaspoon Sugar
55g Strong White Flour
(For the Dough)
450g Strong White Flour (plus extra for dusting)
1 Teaspoon Salt
2 Teaspoon Ground Mixed Spice
85g Butter (cut into cubes, plus extra for greasing)
85g Sugar
1 Lemon (zest only)
170g Mixed Dried Fruit
(For the Topping)
2 Tablespoons Plain Flour
Vegetable Oil
1 Tablespoon Golden Syrup (gently heated for glazing)

Equipment
1 Balloon Whisk
1 Small Jug (for the starter)
1 Sieve
2 Large Mixing Bowls
1 Lemon Zester
1 Tea Towel
1 Baking Tray
1 Knife (doesn't have to be sharp)
1 Large Plastic Bag
1 Piping Bag
1 Wire Rack
1 Pastry Brush

The Good Bit

1. (For the ferment starter) mix the beaten egg with enough warm water to make up approximately 290ml/½ pint of liquid. Whisk in the yeast, sugar and flour until the mixture is smooth and well combined, then cover and set aside in a warm place for 30 minutes.
2. (For the dough) Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest to the well and pour in the ferment starter.With your hands, gradually draw the flour at the edges of the bowl into the well in the centre, mixing well with the ferment starter, until the mixture comes together as a dough.
3. Turn out the dough onto a lightly floured work surface and knead lightly until smooth and elastic.Carefully work the mixed dried fruit into the dough until well combined.
4. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to rise. Turn out the dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
5. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
6. Grease a baking tray with butter and transfer the buns to the tray. Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
7. Preheat the oven to 240C/475F/Gas 8. Meanwhile, for the topping, mix the plain flour to a smooth paste with two tablespoons of cold water.
8. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross over the cuts in each bun. Transfer the buns to the oven and bake for 8-12 minutes, or until risen and pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

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.
   
   

Ginger Nuts

Ingredients
115g Self Raising Flour
1 Level Teaspoon Bicarbonate of Soda
Pinch of Salt
1 Level Teaspoon Ground Ginger
1 Level Teaspoon Ground Mixed Spice
45g Ground Rice
60g Butter
60g Caster Sugar
115g Golden Syrup

Equipment
1 Mixing Bowl
1 Sieve
1 Wooden Spoon
1 Pan
1 Baking Tray (lined with greased parchment paper)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour into your mixing bowl and add the bicarb, salt, ginger and mixed spice and stir in along with the rice, make a well in the centre. Warm your syrup, butter and sugar in the pan until it is a little runnier then pour into the well and mix thoroughly. Get your hands in there and make a good dough!
2. With a teaspoon shape into balls about the size of a walnut and place well spaced apart on your lined baking tray (do 2 lots if you haven't the room, otherwise you'll get 1 big block of biscuit, yes i have done that myself, doh!!) cook for 10-12 minutes then remove from the heat, allow to cool for 5 minutes before transferring to a wire rack.

Makes 24ish

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.
   

Spiced Lamb Skewers

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
3 Tablespoons Fresh Mint (chopped)
1 Tablespoon Fresh Parsley (chopped)
1 Tablespoon Fresh Oregano (chopped)
1/2 Teaspoon of Each Mixed Spice, Ground Coriander, Ground Cumin
450g New Potatoes
1/2 Small Cucumber
1 Tomato (de seeded and diced)
1 Clove Garlic (crushed)
4 Pitta Breads
150g Natural Yoghurt
Salt and Pepper
Cucumber Slices, Cherry Tomatoes and Lemon Wedges to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
2 Mixing Bowls
8 or 12 Wooden Skewers (soaked for 20 minutes in water)
1 Pan (1/2 filled with boiling salted water)
1 Grater

The Good Bit

1. Mix the lamb, onion, oregano, parsley, mixed spice, cumin, coriander and 1 tablespoon of mint together, season with salt and pepper, divide the mixture into either 8 or 12 then squeeze around the skewers.
2. Cook the potatoes in the salted water for 10 minutes or until they are done (test with a fork) whilst they are doing, grill your kebabs for 8-10 minutes turning now and then to get a nice even colour all over.
3. In the other bowl grate your cucumber, then using your hands, squeeze out as much juice as you can, mix the yoghurt, tomato and another tablespoon of mint into that, add the garlic, stir well and season with salt and pepper.
4. Drain the potatoes when they are done and toss in the remaining mint, serve with the kebabs, pitta bread, a dollop of the yoghurt mixture and slices of cucumber and chopped tomatoes.
   

Serves 4

Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Christmas Cake

Ingredients
125g Self Raising Flour
200g Plain Flour
250g Butter
250g Brown Sugar
250g Currants
250g Raisins
250g Sultanas
75g Mixed Peel (chopped)
75g Glace Cherries
50g Ground Almonds
5 Eggs
1 Tablespoon Treacle
1 Teaspoon Mixed Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
50ml Sherry
1 Lemon (zested)
4 Tablespoons Brandy

Equipment
1 Large Mixing Bowl
2 Wooden Spoons
1 9inch Round Baking Tin (or 8inch square tin) (greased)
Greaseproof Paper
1 Sieve
2 Mixing Bowl
1 Airtight Tin

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. Line the baking tin with a double thickness of grease proof paper and leave a good 5 cm sticking out above the rim of the tin.
2. Start by sieving the flours into the large mixing bowl, add the salt and spices and give a little stir, in an other bowl cream the butter and sugar together until you have a light mixture then add the treacle and mix well, in the other mixing bowl, drop in the eggs, vanilla and sherry and beat gently together.
3. Now what you need to do is, beat half the egg mixture into the creamed mixture then fold in 1/3rd of the flour, then add 1/2 the egg mixture again and fold, then add 1/2 the remaining flour and fold, finally add the last bit of egg, fold, and then the flour and fold again.
4. Now add in all the other ingredients (except the brandy) and fold in well then pour the mixture into your cake tin and flatten out the top. Now chuck this in the oven for 4-4 1/2 hours)
5. If the cake begins to brown too much you can cover it with a double layer of greaseproof paper, check to see if it is done by sticking it in the centre with a skewer, if the skewer comes out clean it's done, if it comes out sticky then leave it in. Turn the cake out on to a wire rack and allow it to cool completely then finally prick the top all over and drizzle over 4 tablespoons of brandy, leave it to mature for 3 months in an airtight tin (adding brand 1-2 tablespoons every couple of weeks)