Apple & plum sponge pudding

2oz trex or butter (plus extra for greasing dish)
1 egg, beatened
1/2 tsp baking powder 
4oz Plain flour 
2oz brown sugar
1 ripe banana mashed
1 tbsp caster sugar
3 apples
6 plums, stones removed and quartered 

1)peel, core and chop the apples and pop in a small pan. Cover with water and sprinkle over 1 tbsp of caster sugar. Bring to the boil and turn down and simmer for no more than. 5 mins. Remove from the heat, drain and put to one side. 
2)cream together the trex and brown sugar then add the beaten egg and mix in well
3)sift in the flour and baking powder and fold in well
4)stir in the mashed banana 
5)grease an ovenproof dish and spoon in the apple and mix in the plums 
6)top with the banana sponge mix and pop in a preheated oven at 180 degrees and cook for 30 mins until sponge is golden. Test to see if cooked with a skewer and if it comes out dry it's done!

✔️Top tip: if you don't like banana leave this out of the sponge mix but add 1/2 tsp of vanilla extract 

Orange egg yolk cookies

Makes 8 large cookies

INGREDIENTS

125g unsalted butter, softened 

100g light-brown sugar

50g caster sugar 
Grated rind of an orange 

1 tbsp orange juice
3 egg yolks 

160g plain flour

1/2 tsp salt
1/2 tsp bicarbonate of soda

100g chocolate chips

1)Line a large baking tray or baking tin with baking paper and heat oven to 180c
2)Beat the butter and sugars in the bowl with an electric mixer until combined but not too creamy. 
3)Add the grated orange, orange juice and egg yolks, and mix well. 
4)Put the flour, salt and bicarbonate of soda in another bowl and mix together well. 
5)Add to the butter mixture along with the chocolate chips, and mix until combined. 
6)Scoop individual portions of cookie dough on to the lined baking tray and pat each portion into a little ball. 
7)Arrange the cookies on the baking tray leaving enough space between them so they have room to expand during bake as they will almost double in size
7)Bake for 18 minutes, until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before serving. 


✔️Top tip: These cookies will keep for up to five days in an airtight container.

Ham and cheesy pasta

A great way to use up extra meat and veg you jugs have in the fridge! Tasty Tuesday!

Serves 3

1 tbsp coconut oil
1 red onion roughly chopped
1 clove garlic crushed
1/2 red chilli 🌶 finely chopped 
6 cherry tomatoes sliced in half
1 400ml tin chopped tomatoes 
1 yellow pepper sliced
250g cooked gammon/ham
1 tsp chopped thyme 
2 handfuls of spinach
50g mozzarella cheese chopped into small chucks
8 oz dried pasta

1)bring a pan of water to the boil and add the pasta. Reduce to a simmer and cook in accordance with the instructions, approx 10-12 mins
2)in a large pan heat the coconut oil and add the garlic, chilli and onion. Cook for 2-3 mins stirring occasionally 
3)add the cherry tomatoes and stir well, then add the chopped tomatoes and thyme and bring to a bubble, then add the pepper, gammon and simmer for 5 mins
4)add the spinach and chopped mozzarella and stir well so the cheese melts 
5)when the pasta is cooked, drain well and add to the cheesy ham tomato sauce and mix well then serve

✔️Top tip: swap your ham for cooked sausages or leave out meat and add extra vegetables such as carrots and broccoli - add to the sauce at the same time as the cherry tomatoes and cook until softened 

Holy Guacamole

1 medium avocado 
1 spring onion chopped very finely 
3 cherry tomatoes chopped finely 
1 fresh chilli chopped finely (add more if you like spice!)
1 tsp coriander powder (if you have fresh even better, chop the leaves well and add 2 tbsp)
Juice of half a lime
Salt to taste

1) Peel the avocado and mash the flesh until smooth
2)Add the onion, tomatoes, coriander and chilli and mix well, squeeze over the lime juice and stir in
3)Sprinkle in salt to taste, and serve immediately 

Chicken & vegetables stir fry

A very quick and tasty dish for all of the family. A great way to use up any leftovers in the fridge!


•1 tbsp coconut oil 
•1 clove garlic finely chopped
•2 sprigs of fresh thyme
•1 red chilli seeds removed and chopped finely
•2 cooked chicken legs, meat removed and chopped into small chunks
•300g mixed chopped veg (whatever takes your fancy!)
•1 onion finely sliced
•300ml chicken stock
•Salt and pepper to season

1)heat the oil and gently fry the garlic, chilli and onion until it starts to soften
2)add the rest of the vegetables and stir fry for 5 mins or until the veg has softened 
3)add the chicken and stir well before adding the stock 
4)stir again and bring to a gentle simmer
5)when everything is simmering nicely and warmed through serve with rice or noodles

Traditional lasagne!

This is so tasty. It takes sometime to prepare, but it's a great dish to make ahead and pop it in the oven when you're ready.

Serves 6

For the sauce
2 tbsp olive oil
900g/2lb minced beef 
2 onions roughly chopped 
4 sticks celery diced 
2 garlic cloves, crushed 
2 level tbsp plain flour  
150ml/¼ pint beef stock
1 tbsp sugar 
3 tbsp tomato purée
1 tbsp chopped thyme
2 x 400g/14oz can chopped tomatoes 
For the sauce
50g/2oz butter
50g/2oz plain flour
750ml/1¼ pints hot milk
2 tsp Dijon mustard
50g/2oz parmesan cheese, grated 
salt and pepper
For the lasagne
10-12 sheets lasagne
75g/3oz cheddar cheese, grated

1. Preheat the oven to 160C/325F/Gas 3. 

2. For the sauce, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the sugar, tomato purée and thyme, then stir well. 

3. Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender. 

4. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper. 

5. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese. 

6. Leave for six hours before cooking so that the pasta can start to soften. 

7. Preheat the oven temperature to 200C/400F/Gas 6. 

8. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges.
✔️Top tip: make the day before, pop in the fridge overnight and pop in he oven when you're ready. It will take a little longer 1-1:30 and cover with foil initially so the top doesn't catch. Remove 20-30 mins before the end of cooking time. 

Raspberry & chocolate pavalova

I can't tell you how easy this is and it's a real crowd pleaser.The key is making sure you get the meringue right. Don't add the sugar too early, give the egg whites a really good whisk until the peaks start to form. 

Serves: 6

FOR THE BASE

3 large egg whites

150 g caster sugar

2 tbsp cocoa powder sieved 

1/2 teaspoon balsamic vinegar 

FOR THE TOPPING

300ml double cream

300 g raspberries

2 tbsp dark chocolate coarsely grated

METHOD

1. Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.

2. Beat the egg whites until white peaks form, and then beat in the sugar a spoon at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, then gently fold until the cocoa is mixed in. Mound on to a baking sheet in a circle. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about 45 mins. When it's ready it should look crisp around the edges and sides and be dry on top. Turn off the oven and open the door slightly, and let the meringue cool completely.

3. When you're ready to serve, gently place on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate and sprinkle over the top. 

✔️Top tip: you could substitute the meringue for the shop bought variety, or make a day or 2 ahead and store in an airtight container.