Ham Turnovers (4)

1 tbsp olive oil
300g mushrooms, sliced
150g ham, chopped
1 packet garlic Philly
1 block puff pastry

1. Fry mushrooms for 8 mins
2. Add ham,fry for 1 min
3. Add Philly, cool
4. Roll pastry into 4 rectangles
5. Put ¼ mixture into each rectangle
6. Fold over to form a pasty
7. Crimp the edges
8. Bake 200, GM6 for 20 mins

Spiced Cauliflower Soup (6)

1 tbsp chilli oil
1 onion, diced
1 clove garlic, crushed
2 tsp ground coriander
1 cauliflower, chopped
1 potato, cubed
1 lemon
1.4 litres chicken stock

1. Fry onion in chilli oil for 10 mins
2. Add a pinch of salt
3. Add garlic and coriander
4. Fry for 2 mins
5. Add cauliflower and potato
6. Cook for 3 mins
7. Add lemon zest and stock
8. Season
9. Simmer for 15 – 20 mins
10. Cool, purée, reheat

Chocolate and peanut butter swirl tart ( makes 2 )

2 sweet pastry cases
250g dark chocolate
200ml double cream
1 tbsp golden syrup
50g butter
2 large eggs, beaten
100g white chocolate
4 tbsp smooth peanut butter

1. Melt dark chocolate, cream, syrup and butter together in the microwave
2. Melt white chocolate and peanut butter together in the microwave
3. Spread 2/3 of the white chocolate mixture over the pastry base
4. Top with dark chocolate mixture
5. Dollop on remaining white chocolate mixture
6. Make a swirly pattern using a skewer
7. Bake 160, GM3 for 25 mins

Raisin and Apple Soda Bread ( makes 2 )

200g dried fruit
200g walnuts
500g plain wholemeal flour
10g salt
4 tsp baking powder
150ml apple juice
150ml water

1. Crush ½ the walnuts to a powder
2. Combine flour, salt, baking powder and walnuts in a bowl
3. Add fruit, apple juice and water
4. Mix to make a dough
5. Divide dough into 2 rounds
6. Cut a deep cross in each
7. Bake 200, GM6 for 20 mins

Walnut and Honey Soda Bread ( makes 2 )

200g honey
200g walnuts
500g plain wholemeal flour
10g salt
4 tsp baking powder
300ml water

1. Crush ½ the walnuts to a powder
2. Gently warm the honey
3. Combine flour, salt, baking powder and walnuts in a bowl
4. Add honey and water
5. Mix to make a dough
6. Divide dough into 2 rounds
7. Cut a deep cross in each
8. Bake 200, GM6 for 20 mins

Hot Spiced Whisky

300ml whisky
400ml ginger wine
500mlapple juice
225ml water
6 cloves
zest of 1 lemon
1 cinnamon stick

1. Mix ingredients together
2. Warm gently for 10 mins

Cherry Loaf

Cake:
225g butter
225g golden caster sugar
4 eggs, beaten
2 tsp vanilla extract
225g SR flour, sifted
375g cherries
175g white chocolate drops


Frosting:
140g mascarpone
100g white chocolate, melted
white chocolate curls
cherries to decorate

1. Line a 1 kg loaf tin
2. Cream butter and sugar
3. Add eggs, flour and vanilla
4. Add cherries and chocolate
5. Bake for 1 hour 10 mins
6. Cool completely
7. Mix mascarpone and chocolate
8. Spread on top of loaf
9. Add curls and cherries

Apple gingerbread loaf

150g butter
150g soft dark brown sugar
150g golden syrup
200mlmilk
250g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 ½ tsp baking powder
2 eggs, beaten
75g pecans, chopped
3 pieces stem ginger, chopped
2 apples, peeled, chopped

1. Line 2 litre loaf tin
2. Melt butter, sugar and syrup
3. Add milk
4. Sift flour into a bowl
5. Add spices and baking powder
6. Add sugar mixture
7. Fold in eggs, pecans, ginger and apples
8. Pour into loaf tin
9. Bake 180, GM4 for 50 minutes

Mustard and thyme carrots (6)

750g Chantenay carrots, trimmed
50g butter
1 tbsp white wine vinegar
2 tsp wholegrain mustard
1 tbsp fresh thyme

1. Cook carrots in boiling salted water for 4 mins, drain
2. Melt butter
3. Whisk in vinegar and mustard
4. Season
5. Toss in the carrots
6. Scatter over the thyme leaves

Velvet soup

1 cauliflower, chopped
1 potato, diced
2 cloves garlic, chopped
850ml milk
25g butter
175g mature Cheddar, grated
salt,pepper

1. Simmer cauliflower, potato and garlic in milk until soft, for 15 mins
2. Cool, purée
3. Return to heat
4. Add butter and cheese
5. Stir until melted
6. Season to taste

Baked Blueberry Cheesecake

50g butter
200g ginger biscuits, crushed
few drops vanilla essence
400g mascarpone
350g cream cheese
125g caster sugar
2 tbsp cornflour
3 eggs
1 orange, zest
300g blueberries

1. Grease a deep 24cm tin
2. Melt the butter
3. Stir in the biscuits
4. Press into tin to form a base
5. Chill
6. Beat remaining ingredients
7. Fold in the blueberries
8. Bake 180, GM4 45 mins – 1 hr

Baked potato

2 large potatoes, 300g each
salt

1. Scrub the potatoes
2. Prick with a fork
3. Sprinkle lightly with salt
4. Put on a baking sheet, not touching
5. Scatter the sheet with water by shaking wet hands over it
6. Bake 200, GM6 for 1 ½ hours

Cranberry coconut snowballs

250g salted butter
100g golden caster sugar
few drops vanilla essence
250g plain flour
125g cornflour
40g dried cranberries, chopped
200g white chocolate
desiccated coconut, to sprinkle

1. Cream butter and sugar together
2. Add vanilla
3. Add sifted flour and cornflour
4. Add cranberries
5. Mix into a dough
6. Roll into 30 small balls
7. Chill for 30 mins
8. Bake 170, GM3 for 20 mins
9. Cool
10. Cover with melted chocolate
11. Sprinkle with coconut

Panettone Pudding

50g butter, softened
250g panettone slices
2 eggs
142ml double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar for dusting
cream to serve

1. Grease 1 ½ pt shallow dish
2. Butter the panettone slices
3. Add to dish
4. Whisk eggs, cream, milk, vanilla and sugar
5. Add to dish
6. Bake 160, GM3 for 35 mins
7. Dust with icing sugar
8. Serve with cream

Merry Cherry Fizz

50ml cherry brandy
50ml kirsch
50ml amaretto
100ml vodka
750ml sparkling red grape juice
12 maraschino cherries

1. Pour spirits into a jug
2. Mix well
3. Divide between 6 glasses
4. Top up with grape juice
5. Add 2 cherries to each glass