Chocolate and ginger squares

• 300g ginger nuts, crushed
• 140g stem ginger, chopped
• 300g plain chocolate
• 100g butter
• 100g golden syrup

1. Line a 20 X 30 cm tin
2. Mix biscuits and ginger
3. Melt chocolate, butter and syrup
4. Mix with biscuits and ginger
5. Chill
6. Cut into 32

Blueberry, lemon and mint drizzle cake

115g soft butter
25g fresh mint
250g blueberries
1 lemon, zest + juice
250gflour
2 tsp baking powder
pinch salt
225g caster sugar
2 eggs
120ml milk
25g desiccated coconut
100g granulated sugar

1. Pre heat oven to 180, GM4
2. Prepare loaf tin
3. Chop ¼ mint
4. Put in a bowl with blueberries and 1 tsp lemon juice
5. Cream butter and sugar
6. Fold in remaining ingredients
7. Spoon 1/3 mixture into tin
8. Add 1/3 blueberries
9. Repeat layering twice
10. Bake for 60 mins
11. Grind the mint leaves and 2 tsp sugar until it forms a paste
12. Stir in the lemon juice
13. Leave to infuse
14. Strain
15. Sprinkle over the cake
16. Leave to cool
17. Sprinkle over more sugar

Pecan Pie

1 pastry case
110g butter
110g Golden syrup
1 tsp vanilla extract
225g brown sugar
3 eggs,beaten
285g pecan nuts, halved

1. Pre heat oven to 180, GM4
2. Melt butter, syrup, vanilla and sugar
3. Cool for 5 – 10 mins
4. Add eggs and stir well
5. Arrange nuts in the pastry case
6. Pour over the syrup mixture
7. Bake for 40 – 50 mins

Lemon, lime, ginger marmalade

1 tin prepared lemons
jam sugar as on the tin
knob butter
replace 125ml water with lime juice
3 balls stem ginger, chopped

1. Combine ingredients
2. Boil until setting point reached
3. Cool, bottle

Coffee Walnut Cake

Cake:
200g flour, sieved
1 ½ tsp baking powder
200g butter
100g light brown soft sugar
100g caster sugar
3 eggs, beaten
1 tbsp coffee dissolved in
1 tbsp boiling water
100g chopped walnuts
25 – 50ml milk

Butter cream:
60g butter
125g icing sugar, sieved
2 tsp coffee dissolved in
2 tsp boiling water

Topping;
200g icing sugar
2 tsp coffee dissolved in
2 tsp boiling water
50g chopped walnuts

Equipment:
2 * 20cm sandwich tins

1. Cream butter and sugar
2. Add remaining cake ingredients
3. Divide between tins
4. Bake for 25 – 30 mins
5. Beat butter cream ingredients
6. Spread inside cooled cake
7. Beat icing ingredients
8. Spread over cooled cake
9. Decorate with walnuts

Roast chicken salad

1.5kg chicken pieces
150g lardons
10 shallots
few thyme sprigs
1 rosemary sprig
1 tsp chilli flakes
2 tbsp olive oil
250ml white wine
crusty bread
green salad

1. Preheat oven to 200, GM 6
2. Place chicken in roasting dish
3. Add lardons, shallots, thyme, rosemary and chilli
4. Season
5. Drizzle with olive oil
6. Roast for 20 mins
7. Add wine
8. Roast for 25 mins
9. Serve with bread and salad

Potato mushroom persillade (2)

350g potatoes, sliced
50g butter
2 ½ tbsp olive oil
1 onion, sliced
15g flat leaf parsley
2 garlic cloves
300g mushrooms, sliced

1. Boil potatoes for 4 mins, drain
2. Melt 25g butter, 1 ½ tbsp olive oil
3. Fry potatoes for 10 – 15 mins
4. Melt remaining oil and butter
5. Fry onions, garlic and mushrooms for 10 mins
6. Combine mushrooms, potatoes
7. Add parsley
8. Serve topped with a fried egg