Ingredients
50 g (2 oz) butter
100 g (4 oz) icing sugar, sieved
2 x 5 ml spoon (2 tsp) hot water

Method
Beat butter until soft, gradually beat in icing sugar, water and any flavouring.

For Variations of traditional butter cream - try

Vanilla: Add a few drops of vanilla essence to the mixture & mix well.

Chocolate: Add 1 tablespoon of sieved cocoa powder with the icing sugar.

Coffee: Dissolve 1 teaspoon of instant coffee in the hot water.

Orange or lemon: Add finely grated rind of half an orange or one lemon. Replace the hot water with orange or lemon juice.

Ingredients

3 oz dried black-eyed beans, pre-soaked and drained
3 oz green split peas - rinsed
3 oz green lentils - rinsed
2 oz peeled carrots
2 oz peeled small white turnip
2 oz peeled celery
1 large onion, peeled and diced
8 oz tomato frito
2 oz butter
2 large tomatoes
1 glass of red wine
1 tbs fresh mixed herbs – any from sage/rosemary/thyme/parsley – chopped finely
Salt and pepper

For the topping:

1½ lb potatoes – peeled and quartered
2 oz butter - softened
2 tablespoons milk
½ onion – finely grated
1 oz Manchego Cheese – grated
Salt and black pepper

Oval or round baking dish 9 inches in diameter and 2 inches deep, lightly buttered.

Method:

Wash the black eyed beans under cold running water and discard any broken or damaged beans. Put them into 2 pints of cold water and leave to soak overnight.

Put the beans into a saucepan with the split peas and lentils. Add 1½ pints boiling water and salt, cover and simmer gently for 60 minutes, or until the pulses have absorbed the water and are soft. Remove them from the heat and mash them a little with a fork.

Pre-heat the 190 degrees Celsius of Gar Mark 5

Put the potatoes on to cook in boiling salted water.

To prepare the vegetables – peel, roughly chop and put into a food processor and process into small pieces. Put the butter into a large frying pan and melt over a low/medium heat add the vegetables and cook gently for 10 to 15 minutes – or until softened and are very lightly tinged golden brown at the edges. Add the red wine and tomato frito and reduce slightly.

Place the tomatoes into a heatproof bowl and pour boiling water over them. Leave for around a minute and strain. Run under cold water for a few seconds and transfer back to the bowl. The skins should come off quite easily. Thinly slice the tomatoes and put to one side.

Combine the pulses, vegetables, herbs, salt and black pepper to taste and spoon the mixture into a lightly buttered baking dish. Arrange the tomato slices on the top.

When the potatoes are cooked, drain and transfer to a bowl. Add the butter and milk and whisk until smooth.

Spread the potato over the ingredients in the baking dish and sprinkle with the grated Manchego Cheese and grated onion.

Bake the pie for around 20 minutes in the middle of the oven - or until the top is golden brown.

I have loved this ice cream ever since I was a small child. Its just wonderful. Its so bound into memories of my childhood that it is almost a comfort food, a sure thing to cheer me up on a miserable day!

Ingredients

1 cup of raisins
2/3 cup dark rum
8 large egg yolks
1 cup caster sugar
3 cups whole milk
1½ single or whipping cream

Method:

Put the rum and raisins into small bowl, cover and allow to stand at room temperature for about two hours.

Drain the raisins over a bowl and reserve 6 tablespoons or rum.

Whisk egg yolks and caster sugar in large bowl until well blended, bring the whole milk and cream to boil in large saucepan over gentle to medium heat.

Gradually whisk the cream/milk mixture into the egg yolks, return to the saucepan and stir over gentle heat until custard thickens. This should take around 15 minutes – do not boil!

Strain the custard into bowl and allow to cool.

When the custard has cooled, add the raisins and reserved rum to the custard and refrigerate until cold.

Pour the custard into the ice cream maker and process according to manufacturer’s instructions.

Transfer to a freezer container, cover and put into the freezer compartment until firm.

Ingredients:
75 grams wholemeal breadcrumbs
60 grams brown sugar
3 large eggs, separated
1 tablespoon whisky
270 ml double cream
75 grams icing sugar

Method:
Preheat the grill.

Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking sheet and place under the grill for about 6 minutes until the crumbs are caramelised, set aside to cool.

Once the crumbs have cooled, break into small bite-sized pieces.

Whisk the egg whites until stiff peaks are formed.

Whisk the egg yolks with the whisky in a small bowl and then gently fold the egg yolk mixture into the whisked egg whites.

In a separate mixing bowl, whisk the cream and icing sugar together until light and fluffy.

Fold the whisked cream and breadcrumbs into the egg mixture using a metal spoon.

Transfer into mixture to a freezer-proof container with lid and freeze for a minimum of 4 hours before serving.

Ingredients - For the filling
500 grams “forced” rhubarb – pink skin - cut into 2cm pieces
150 grams caster sugar
50 ml water

For the scone topping
300 grams plain flour, plus extra for dusting
50 grams golden caster sugar
1 teaspoon Baking powder
130 grams unsalted butter, chilled
1 large free-range egg, beaten
100 ml single cream
1 beaten egg, for glazing

To Serve – English Custard or Cornish Clotted Cream.

Method

Preheat the oven to 170C or gas mark 3. Place the rhubarb in an ovenproof dish and cover with the sugar and water, bake until the rhubarb is tender, 25 to 30 minutes. Set aside to cool.

For the scone topping – sieve the flour, sugar, and baking powder into a baking bowl, grate the cold butter into the dry ingredients and mix together. Mix egg and single cream together in a separate bowl and pour onto flour mixture, mix until combined being careful not to overwork.

With floured hands, transfer the scone mixture to a floured working surface and roll out to about 2 cm thick. Cut about 8 rounds, brush with beaten egg and place in the refrigerator for about an hour to chill.

Preheat the oven to 220 degrees Celsius or gas mark 7.

To assemble the dish –place the scones on top of the rhubarb mixture and lightly sprinkle with a little caster sugar. Transfer to the preheated oven and bake for 10 minutes or until lightly golden brown.

Leave the pudding to cool a little before serving.

Serve with Cornish clotted cream or freshly made custard.

Can use this recipe with other fruit (blueberries, raspberries, blackberries and/or apple. If frozen fruit is used, allow the fruit to thaw before use.

Ingredients

4 large eggs, lightly beaten
Olive oil and butter
2 large potatoes, peeled and cut into 1cm dices
1 large Spanish onion, chopped
Salt and White Pepper

Method:

Mix the potatoes and onion together, then sprinkle over the salt and stir to combine.

Heat the olive oil in a frying pan and then add the potatoes and onions – there should be just sufficient olive oil to cover the ingredients.

Cook over a high heat, stirring occasionally, until the potatoes are brown and crisp and the onions have started to colour. Empty into a sieve over a bowl and let them drain. Retain the oil.

Add the potatoes and onion to the beaten eggs while still warm and check the seasoning (at this stage you can add white pepper if liked).

Heat a little of the used olive oil and when hot pour in the egg mixture.

Level the mixture out using a spatula and leave on a gentle heat until a golden brown underneath. It is necessary to shake the pan occasionally so that the omelette does not stick.

When golden brown (about 4 to 5 minutes), turn the omelette out onto a plate, ensuring it moves freely out of the pan. Add a little more oil to the pan and return the omelette brown side up, leave on the heat for a few minutes more.

Turn onto a plate when finished and leave to cool. Can be eaten at room temperature or cold with salad.

10 inch pie dish – lightly buttered

Ingredients
Pastry:
10 oz self raising flour
5 oz unsalted butter
4 - 5 tbsp of cold water
a pinch of sea salt

Filling
10 oz of cherries
4 oz Golden Granulated Sugar
2 tablespoons Kirsch
1 tablespoon Demerara sugar
2 teaspoons Cornflour
1 beaten egg – to glaze

Method

Preheat the oven to 200°C.

1. Stone the cherries and place in a bowl with the Kirsch and sugar. Leave to soak for about an hour. Meanwhile make the pastry and leave in the refrigerator to rest.

2. Strain the cherry mixture, collecting the juice in a separate bowl, then sieve the Cornflour and combine with the cherry juice stirring well until thickened, pour juice over the cherries and stir.

3. Divide the pastry into two (one slightly larger). Roll out the larger piece of pastry on a lightly floured surface and line the prepared pie dish.

4. Fill the pastry case with the cherry mixture, rounding the cherries to that there are more in the centre of the dish to give an attractive shape to the finished pie.

5. Roll out the remaining pastry and lay it over the top of the pie dish, pressing down on the two pastry edges to seal them together.

6. Brush the top with the beaten egg and sprinkle with Demerara sugar. Cut three (small) slits into the top of the pie to allow the steam to escape.

7. Bake until golden brown – for approximately 25 to 30 minutes.

There is no better way to start the day that a portion of Oats. Not only are they a source of slow release energy, but they are also associated with actually helping to lower cholesterol .

Ingredients
4½ cups rolled oats
1 cup plain flour
1 teaspoon bicarbonate soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups chocolate chips, raisins, almonds, hazlenuts (any or all)
(I use a mixture of chocolate, almonds, and small seedless raisins)

Method
1. Preheat oven to 165 degrees C. Lightly grease and flour a 9×13 baking tin.

2. Combine the oats, flour, bicarbonate of soda, vanilla extract, butter, honey and brown sugar in a baking bowl, stir in the 2 cups chocolate chips, raisins and/or nuts.

3. Spread the mixture into a prepared tin and press down lightly. Bake for 15 to 20 minutes or until golden brown. Allow to cool for 10 minutes then cut into bars. Cool bars completely on a cooling rack before serving.

Notes: Honey can be substituted with maple syrup for a really interesting variation.

Ingredients - pastry case:

1 cup self raising flour
¼ cup golden granulated sugar
1 tablespoon grated lemon zest from an unwaxed lemon
½ cup Butter
1 Egg yolk; slightly beaten
½ teaspoon Vanilla Extract
1 teaspoon lemon juice

Ingredients – filling:

4 large eggs - separated
2 x ½ cups of golden caster sugar
1/3 cup of lemon juice
2 tablespoons of grated lemon zest from an unwaxed lemon
1 leaf Gelatine
¼ teaspoon sea salt

Preheat oven to 200 degrees Celsius or Gas Mark 6.

Method

Pastry – sieve together Self Raising Flour, sugar into a baking bow, add the lemon peel and stir until combined. Rub in the butter until the mixture resembles breadcrumbs, then stir in the egg yolk, vanilla essence and lemon juice and bring together to form a dough. Roll out carefully and press into a pie tin. Prepare pastry case to be blind baked ie prick all over and line with baking parchment, fill with baking beans and bake for 10 minutes, remove parchment and beans, and return to oven for a further 5 minutes. Cool completely on a wire tray and put to one side.

Filling: Beat the 4 egg yolks in bowl and combine with half the caster sugar, lemon juice, lemon zest and gelatine. Place over a pan of gently boiling water (being careful not to allow the bowl touch the water) and cook for until thickened stirring all the time. Remove the bowl from heat.

Beat the egg whites and salt in large bowl until the soft peaks stage is reached, then gradually add remaining half of caster sugar, continue beating the mixture until it is stiff and glossy.

Carefully stir 2 tablespoons of the egg whites into the lemon mixture then add the remainder and carefully fold in. Pour into the cooled pastry crust and refrigerate. Serve cold with whipping cream.

Ingredients
1 lb 2 oz golden granulated sugar
10 fl oz water
4 tablespoons vinegar
½ teaspoon bicarbonate of soda

Method
Butter 11 x 7 inch tin.

Put the granulated sugar, water and vinegar into a deep saucepan and heat (gently) until the sugar is dissolved, stirring continuously. When the sugar has dissolved, bring the mixture to boiling point and boil gently (stirring) until a little of the mixture dropped into a cup of cold water becomes hard and brittle. Remove the pan from the heat while testing for setting point.

When ready, remove the pan from the heat and stir in the bicarbonate of soda, immediately pour into the buttered tin and when cooled mark into small bite size pieces with a sharp knife. Leave to go cold, turn out of tray and break into pieces. Store in a tin lined with greaseproof