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Preheat oven to 200^oC / 400^oF / Gas Mark 6.

Whisk together the cream, egg and cream cheese.

Add sugar, vanilla essence, lemon rind and juice and the cornflour. Whisk again until smooth.

Add apples and put into a shallow ovenproof dish.

Mix together the brown sugar, oats, cinnamon and flour. Rub in the butter until it resembles course bread crumbs. Sprinkle evenly over the apple mixture.

Bake for 35 to 40 minutes until the apples are soft and the topping is crisp. Serve warm and with whipped cream.

Serves 4

This pudding can be eaten cold of hot. When cold, the topping will be soft and chewy.

The topping is suaitable for freezing

675g (1¹/₂ lb) Bramley Cooking Apples, peeled, cored and chopped

150ml (¹/₄pt) single cream

50g (2oz) cream cheese

1 egg

50g (2oz) sugar

2 - 3 drops vanilla essence

rind and juice of 1 lemon

2 tablespoons of cornflour

Topping:

50g (2oz) soft brown sugar

50g (2oz) rolled oats

1 tablespoon cinnamon

50g (2oz) plain flour

50g (2oz) butter

1 - Place the spring onions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring the soup to the boil, then cover the pan and leave to simmer for 10 minutes.

2 - Add the broccoli to the pan. Cut the fish into bite sized chunks and add to the pan with the sweetcorn.

3 - Season the soup well with black pepper, then cover the pan and simmer for another 5 minutes, or until the fish is cooked through. Remove the bay leaf and scatter the chopped spring onions over the top.

4 - Serve hot, with crusty bread

4 spring onions, sliced

450g (1lb) new potatoes, diced

300ml (¹/₂ pint) fish stock or water

300ml (¹/₂ pint) skimmed milk

1 bay leaf

225g (8oz) broccoli florets, sliced

450g (1lb) smoked haddock fillets, skinned

198g (7oz) can sweetcorn, drained

black pepper

chopped spring onions to garnish

Serves 4

1 - Remove and excess chicken skin and cut each breast into small bite sized chunks.

2 - Heat the vegetable oil in a medium sized wok.

3 - Add the chicken pieces and stir fry over a medium heat for 5 minutes until sealed.

4 - Add the red onion and the mushrooms and continue to fry for a further 5 minutes.

5 - Put the cashew nuts on a baking tray and toast under a preheated medium grill until just browning - to bring out the flavour.

450g (1lb) boneless chicken breast portions

2 tablespoons vegetable oil

1 red onion, sliced

175g (6oz) white mushrooms, sliced

100g Cashew Nuts

75g (3oz) jar of yellow bean sauce

freshly chopped coriander to garnish

Serves 4

the yellow bean sauce. Allow the sauce to simmer for two to three minutes

7 - Transfer the stir fry to warm serving bowls and garnish with fresh coriander.

1 - Place sweetcorn in a blender or food processor with the arrowroot/cornflour. Add vegetable or tomato juice and blend until smooth.

2 - Brush cod with oil and place in a shallow flameproof dish. Cook cod in dish under a hot grill for 2 minutes, turn over and grill for a further 1 minute. Pour corn mixture over.

3 - Grill for a further 10 minutes or until the cod is cooked through and the sweetcorn mixture thickens slightly and browns. Sprinkle with Parsley.

350g Sweetcorn, drained

1 teaspoon arrowroot or cornflour

125ml (12fl oz) vegetable or tomato juice

4 small cod steaks

1 tablespoon oil

2 tablespoons chopped fresh parsley to garnish

Serves 4

1 - Place the flour, egg and milk in a blender or food processor and blend until smooth. Tip into a bowl, stir in the courgettes and parsley and set aside for 15 minutes.

2 - To make the pancakes, melt the butter in a frying pan over a moderate hear. Pour about 4 tablespoons of the courgette mixture into the frying pan and cook until golden on both sides. Repeat with the remaining mixture. Keep the pancakes hot.

3 - Heat the cream in a medium saucepan over a moderate heat. Add the nutmeg and wine and simmer until the sauce has thickened slightly. Stir in the chicken and chives, heat through and serve the mixture over the pancakes. Garnish with parsley and red pepper.

Serves 4

(OTHER VEGETABLES CAN BE USED IN THE PLACE OF THE COURGETTE)

125g (4oz) plain flour

1 egg

375ml (12fl oz) milk

185g (6oz) Courgettes, grated (or other vegetable)

2 tablespoon chopped fresh parsley

30g (1oz) butter

250ml (8fl oz) double cream

¹/₄ teaspoon grated nutmeg

60ml (2 fl oz) white wine

250g (8oz) cooked chicken, cut into small pieces

1 tablespoon snipped fresh chives

Parsley sprigs and strips of red pepper garnish

1 - Drain the chickpeas and place in a heavy-based saucepan. Add enough water to cover, bring to the boil and simmer for 1^₁/₂ hours.

2 - Meanwhile, heat the oil in a large saucepan. Add the sliced onion and cook, stirring, for 5 minutes, or until softened. Add the garlic, leeks, carrots, turnips and celery and cook, stirring occasionally, for 5 minutes. Stir in the bulgar wheat, tomatoes and chives, season to taste with salt and pepper and bring to the boil. Spoon the mixture into a heatproof pudding basin, cover with lid of foil and reserve.

3 - When the chickpeas have been cooking for 1^₁/₂ hours, set a steamer over the saucepan. Place the basin inside the steamer, cover tightly and cook for a further 40 minutes. Remove the basin from the steamer, drain the chickpeas, then stir them into the vegetable and bulgar wheat mixture. Transfer to a warmed serving dish and serve immediately, garnished with extra chives.

225g (8oz) dried chickpeas, soaked overnight in enough water to cover.

3tbsp olive oil

1 large onion, sliced

2 garlic cloves, finely chopped

2 leeks, sliced

175g (6oz) carrots, sliced

4 turnips, sliced

4 clery sticks, sliced

115g (4oz) bulgar wheat

400g (14oz) canned chopped tomatoes

2tbsp snipped fresh chives, plus extra to garnish

salt and pepper

1 - Preheat the oven to 180^oC (350^oF, Gas Mark 4). Heat the oil and half the butter in a heavy-based frying pan. Add the lamb chops and brown on both sides. Remove the chops and discard all but one tablespoon of fat.

2 - Saute the leeks in the remaining fat until transparent. Set them aside. Add the potatoes, salt, pepper, parsley and mint and mix them together gently.

3 - Butter a shallow baking dish, rub with the cut sides of the garlic. Spoon half of the potatoes and herbs into the dish, then arrange the chops on the top. Place a teaspoon of redcurrent jelly on each chop. Cover with the remaining potato mixture. Pour over enough stock to cover the potatoes. Dot with remaining butter. Bake, uncovered, for 50 minutes or until most of the liquid has been absorbed and potatoes are cooked and golden.

1 tablespoon vegetable oil

30g (1oz) butter

4 thick lamb chops, fat removed

2 large leeks, thickly sliced

6 potatoes, peeled and thinly sliced

salt

freshly ground black pepper

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh mint

1 clove of garlic, halved

1 tablespoon of redcurrent jelly

500ml (16fl oz) chicken stock

g

Serves 4

Cut the pork diagonally into thin slices. Fold in half.

Mix together the mustard, crushed garlic, ground tumeric, ground coriander, ginger, yogurt and salt and pepper. Add enough milk to make a thin paste.

Arrange the pork and mushrooms alternately on 8 kebab skewers.

Coat the kebabs in the paste and lay flat on foil or in a dish. Chill for at least one hour.

Cook under a preheated hot grill for 8-10 minutes, turning at least once duringcooking and brushing with more paste if you wish.

Sprinkle with the chopped coriander, garnish with lemon slices and serve with brown rice.

500g Pork fillet

2 teaspoons sage and onion mustard

2 cloves garlic (crushed)

2 teaspoons tumeric

3 teaspoons ground coriander

1 teaspoon ground ginger

150g carton natural low fat yogurt

150ml skimmed milk

125g button muchrooms (halfed)

1 tablespoon chopped coriander

salt and pepper to taste

lemon slices to garnish

Cook the rice with the tumeric and lemon zest, drain and cool. Gently fry the onion and mushrooms in the butter until soft.

Stir in the rice, herbs, cranberries and eggs, and season.

Heat the oven to 180^oC (200^oC for fan ovens) or Gas mark 6. Roll out the pastry into a rectangle. Put the mix down one side in a log, fold the pastry over to make a parcel, trim, crimp the sides and brush with beaten egg.

Add some leaf decorations if you like and brush again, then chill for 30 minutes. Sprinkle with the sesame seeds and bake for 30 MInutes.

500g Block puff pastry

1 Egg, beaten

60g Basmati Rice

A pinch of Tumeric

1 Lemon, zested

1 Onion, finely chopped

600g Chestnut Mushrooms, sliced

Butter

A handful of Parsley and Tarragon, chopped

1 tbsp dried Cranberries

2 Eggs, Hard-boiled and chopped

Sesame seeds to decorate

Begin by trimming the leeks, discarding the tough outer layer.

Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water.

Drain well.

In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and mashed potato, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and the let the vegetables sweat over a very low heat for about 15 minutes.

After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a ferther 20 minutes or until the vegetable are soft - if you have the heat too high the milk may make it boil over.

4 Large Leeks

1 Medium Onion, chopped small

175g Mashed Potato

1oz (25g) Butter

1¹/₂ Pints (850ml) vegetable stock

10fl oz (275ml) milk

salt and freshly milled black pepper

To serve:

1 tablespoon creme fraiche / double cream

1¹/₂ tablespoons snipped fresh chives / chopped fresh parsely

- leave it to cool a little first - and blend to a puree. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.

Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or creme fraiche before serving and sprinkle with freshly snipped chives or parsely.

Serves 4

Preheat the oven to 180^oC, fan 160^oC, gas mark 4.

Cook 350g of Italian farfalle, following pack instructions. During the last minute of cooking, add 500g of the mixed vegetables. Drain and set aside.

Whizz some leftover bread in a blender to make fresh breadcrumbs. Melt 2 teablespoons of butter (in a microwave or using a low heated pan), then add to the breadcrumbs. Mix in 1 tablespoon of chopped dill and combine.

25g Fresh Dill

300ml Half-Fat Creme-Fraiche

500g Farfalle (pasta)

1Kg Mixed Frozen Vegetables

300g Cooked and Peeled Prawns

Bread

Butter

- Mix that into the drained pasta and add the 300g of cooked and peeled prawns. Spoon the mixture into a 2 litre casserole or baking dish and top with the breadcrumbs. Bake for 30 minutes until golden and heated through.

You don't have to use prawns, you can substitute them for any other kind of pre-cooked meat, like chicken.

Cook the noodles in boiling salted water under tender. Drain well, then mix in the soup and sherry. Put about one third of the noodle mixture in a greased casserole. Cover with half the tuna, spring onions and eggs, then season with salt and pepper to taste. Repeatthe layers andtop with the remaining noodle mixture.

Mix together the crisps and cheese and sprinkle over the top.

Cook in a preheated moderate oven, 180^oC (350^oF), Gas Mark 4, for 25 to 30 minutes or until the top is golden brown.

Serves 4 to 6

500g noodles

salt and pepper

1 x 298g can of condensed cream of mushroom soup

2 tablespoons medium sherry

2 x 198g can tuna fish, drained and flaked

6 spring onions (finely chopped)

4 hard-boiled eggs, sliced

25g crisps, crushed

2tablespoons of grated parmesan cheese