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.
   
   

Chocolate Rice Krispie Cakes

Ingredients
1 Block of Your Favorite Chocolate (only)
or
2 Mars Bars (only)
or
2 oz Butter
1 Tablespoon Golden Syrup
2 Teaspoons Cocoa Powder
Icing Sugar
And
Rice Krispies or Corn Flakes or Broken Shredded Wheat

Equipment
1 Mixing Bowl
1 Pan (with enough water in to touch the bottom of your bowl when the water is simmering)
Paper Cake Cups

The Good Bit

1. OK we're doing 3 types here but they all work along the same principal. Melt your block of chocolate/2 mars bars/butter, golden syrup, cocoa powder in a bowl over the simmering water. If you are doing this the cocoa powder way, also add in enough icing sugar until you have a thick sauce.
2. Now add in the cereal of your choice, rice krispies, cornflakes or broken shredded wheat (this make excellent nests for easter treats) making sure to coat all the cereal, spoon out into your paper cake cups.
3. If you are going with easter treats, you may like to decorate them with a few mini eggs! chill in the fridge for 15 minutes before attempting to eat them, longer if you have the will power!

Caesar Salad

Ingredients
3 Slices Of Fresh Bread (cubed) (or a good farmhouse white)
1 Lettuce (roughly torn)
Parmesan (grated)
Vegetable Oil
1 Glove Garlic (crushed)
4 Anchovy Fillets (chopped)
4 Tablespoons Lemon Juice
2 Teaspoons Mustard Powder
1 Egg (yolk only)
200ml Olive Oil
Pepper

Equipment
1 Blender
1 Frying Pan
1 Garlic Press
1 Serving Bowl
Kitchen Paper

The Good Bit

1. Start by bunging the garlic, anchovies, lemon juice egg yolk and mustard powder in your blender, mix well then slowly add the olive oil until you have a thick creamy dressing, if it is too thick for you just a a splash of water, season with freshly ground black pepper.
   
2. Now heat a splash of vegetable oil in the frying pan until it is very hot, then rapidly fry off your cubes of bread until they are golden on all sides then drain on a piece of kitchen paper.
3. Now chuck your lettuce in a bowl and mix in 2 tablespoons of grated parmesan along with the dressing, when it's mixed well and ready to serve, sprinkle over the croutons and another tablespoon of parmesan.

Serves 4

Waldorf Salad (don't worry if you're all out of waldorfs!!)

Ingredients
50g Walnuts (coarsely chopped)
4 Cooking Apples (cored and diced, don't peel them)
1 Bunch Celery (finely diced, save a few leaves for garnishing)
1 Small Bunch Grapes (seedless if you can, halved)
450ml Mayonnaise

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Mix all the ingredients in your bowl, keeping back a sprinkling of the nuts, transfer to the serving bowl.
2. Garnish with the celery leaves around the edges and sprinkle over the remaining nuts. Serve.

Serves 4

Tomato and Coriander Salad

Ingredients
1 Kg Mixed Tomatoes (get some yellow and cherry too if you can)
2 Teaspoons Lime Zest
1/2 Small Red Onion (thinly diced)
2 Tablespoons Fresh Coriander (roughly torn)
1 Tablespoon Lime Juice
1 Clove Garlic (crushed)
1/2 Tablespoon Clear Honey
4 Tablespoons Olive Oil
Pinch of Cayenne Pepper
Salt and Pepper
1 Tablespoons Sesame Seeds (toasted) (optional)

Equipment
1 Balloon Whisk
1 Garlic Press
1 Sharp Knife
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Whisk together the coriander, garlic, lime juice, honey, cayenne and the salt and pepper, then whisk in the oil and set aside.
2. Now quarter all your tomatoes and place in a serving bowl, sprinkle over the lime zest, onion and if you are using the toasted sesame seeds. Now whisk the dressing ingredients again and drizzle over the salad, cover the salad and set aside for 30 minutes (i like to put it in the fridge as a cold salad is awesome on a hot day)

Serves 4

Bombay Potatoes

Ingredients
450g Potatoes (peeled and diced)
4 Tablespoons Vegetable Oil
7 Curry leaves
2 Onions (finely chopped)
2 Green Chillies (finely chopped)
2 dried Red Chillies
50g Fresh Coriander (chopped)
1 Teaspoon Turmeric
1/2 Teaspoon Each Cumin, Mustard, Fennel, Salt and Garam Masala
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Large Pan
1 Wok

The Good Bit

1. Cook the potatoes in boiling slightly salted water with 1/2 turmeric in for about 10-15 minutes until they are just tender, then drain and set aside.
2. Heat your oil in the wok and add the dried chillies and curry leaves, cook until they are almost burnt, then add in the onion green chillies, coriander leaves, the rest of the turmeric and spices seeds until the onion is soft.
3. Drop in the potatoes and a splash of water then mix well and cook for a further 10 minutes until all the spices are well mixed and the potato well coated, add lemon juice to taste and serve.

Serves 4

Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4