Gooey flapjacks

250g porridge oats
125g butter
125g light brown sugar
3 tbsp golden syrup 
3 tbsp dried cranberries (or dried fruit/chocolate drops)
Sprinkle of chia seeds

1) In a food processor mix the oats, butter, sugar and syrup. Don't over mix or the oats will become too crumbly. 
2) Add the cranberries and chia seeds and blitz for 20 seconds to mix in. 
3) Lightly grease a baking tray with butter and transfer the mixture onto the tray. Using a knife, form the mixture into a large square pressing down with a spoon to evenly spread the mixture and make it compact. 
4) Pop in the oven at 180 degrees for 20-30 mins until golden. Leave to cool on the tray for 10 mins, then using a large sharp knife cut into 12 slices. Gently transfer to a wire rack to cool. 

Bombay Potatoes 🥔

• 8 to 10 medium potatoes, peeled & cut into small chunks
• ½ teaspoon salt
• 1 teaspoon turmeric
• 2 tablespoons sunflower oil
• 1 small onion diced
• 2 teaspoons mustard seeds
• 2 teaspoons curry paste

1. Preheat oven to 200℃  
2. Place the potatoes in a large saucepan and cover with water.
3. Add salt and turmeric and bring to the boil and then simmer gently for 5 minutes.
4. Drain and toss in the remaining ingredients; ensure all the potatoes are well coated.
5. Put in a a large roasting pan and pop in the oven for 30 to 40 mins then serve. 

Tuna pasta bake

1 onion finely sliced
2 carrots chopped into small chunks
1 clove crushed garlic
1 tbsp olive oil
1 400ml tin chopped tomatoes 
2 tsp dried herbs
Worcester sauce
1 large can tuna chunks
2 handfuls of spinach
10 oz dried pasta 
2 packets of crisps
Grated cheddar cheese

1) bring to boil a large pan of water, add the pasta and chopped carrots and cook for 10 mins until al dente 
2) meanwhile gently fry the onions and garlic in a large saucepan for 2-4 mins then add the tomatoes, splash of Worcester sauce and herbs and leave to simmer for 10 mins until reduced. Stir in the spinach and stir until wilted then add the tuna. 
3) drain the pasta and stir into the tomato sauce. Transfer into an ovenproof dish, sprinkle with the crisps and top with the cheese. 
4) pop under a hot grill until the cheese has melted and golden. 

Vegetable Lasagne

1 tbsp olive oil
2  onions
1 red onion 
3 carrots
3 large mushrooms
1 leek
Handful of olives chopped small
Sprinkle of peas
3 handfuls of spinach
1 can chopped tomatoes 
1 can cherry tomatoes 
1 tsp dried thyme 
1 tsp dried mixed herbs
1 tsp smoked paprika 
Splash of Worcester sauce

White sauce:
2 oz butter
2 oz plain flour 
1 pint hot milk
1 tsp mustard
Salt & pepper
4 oz cheese

Lasagne sheets
Extra cheese for the topping

1) gently fry the onions, leek and carrots until softened. Stir in the mushrooms and olives and fry for 2 mins 

2) add the tins of tomatoes and stir well. Bring to the boil and then reduce for a simmer and stir in the herbs, paprika and Worcester sauce. Leave to simmer of 15-20 mins. 

3) meanwhile make the white sauce. Melt the butter then whisk in the flour and cook for a minute. Then slowly add the hot milk a small amount at a time stirring constantly so it doesn't stick. Once all of the milk has been added, continue to stir until thick and the. Add the mustard and salt and pepper to taste before adding the cheese and stir until melted. 

4) layer up the lasagne by putting sheets to cover the bottom of an ovenproof dish. Cover with half of vegetable sauce then a third of the white sauce. Top with another layer of lasagne, the rest of the vegetables and half the white sauce. Top with a final layer of lasagne sheets and then the remaining sauce. 

5) Sprinkle with cheese and pop in the oven for 30 mins on a baking tray until the top is golden. 

Victoria Sponge

Ingredients

225g (8oz)	butter (room temperature) plus extra for greasing
225g (8oz)	caster sugar
225g (8oz)	self-raising flour
2 level tsp	baking powder
4	large eggs
	For the filling and topping:
about 4 tbsp	raspberry or strawberry jam
	a little caster sugar, for sprinkling

Prepare the tins

Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Cut 2 baking parchment circles, grease the sandwich tins with butter and put the circles inside. Grease the circles. The tins must be greased evenly, or the cakes will not rise properly.

Make the mixture

1. Place the butter in a large bowl, then add the caster sugar, self-raising flour, and baking powder. Crack the eggs one at a time and add to the bowl. 

2. Using the electric mixer on a slow speed, beat for minutes, or until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.

3. Divide the mixture equally between the prepared cake tins and level the surfaces with a palette knife or spatula, smoothing it over the surface of the two cakes.

Bake and assemble the cake

1. Bake both cakes for 20–30 minutes. When done, they will shrink away from the sides and the tops will spring back if pressed. Cool for 2 minutes; loosen the edges with a knife. 

2. After about 10 minutes, push the cakes out of their tins on their bases, invert them onto a thick tea towel, and remove the bases. Cool the cakes the right way up on a rack.

3. Soften the jam with a spoon and when the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, (if you want to, you can also include whipped or buttercream on top of the jam) put the other layer on top, and sprinkle with caster sugar.