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.

Blackberry & plum crumble

1. Crumble:
   • 100g plain flour
   • 100g butter cut into small
   • 80g soft brown sugar
   • 50g porridge oat
   Fruit:
   • 6 large ripe plums halved and stoned
   • 1 tbsp soft brown sugar
   • 1 tbsp plain flour
   • 1 star anise
   • 
   • 1 tsp ground cinnamon
   • 1 tsp vanilla extract
   • juice 1/2 lemon
     
   • 300g blackberries
   
   
   
   1) To make the crumble topping. Put the flour and butter in a food processor and pulse to crumbs. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
2. 2) Heat oven to 200C and tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and remove the star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot or cold. 

Sweet potato chips

2 sweet potato

2 tsp coconut oil

1 teaspoon of smoked paprika

Sprinkle of salt and pepper

1) Peel the sweet potato and cut into chip shapes. 

2) Put in a mixing bowl and mix with coconut oil, paprika, salt and pepper. 

3) Line a baking tray with non-stick paper and bake in the oven for 20-25 min

Summer Coleslaw

100g Greek yoghurt ½ lemon,juice only

• 1 tbsp mustard (I used English)
• 3 tbsp roughly chopped coriander
• ¼ white cabbage finely shredded
• ¼ red cabbage finely shredded
• ½ r d onion thinly sliced
• 1 carrot peeled then peeled into ribbons
• salt and black pepper 

1. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and pepper.
2. Add the cabbages, red onion and carrots and mix well until coated in the mustard mixture.
3. Leave to soften in the fridge and absorb the flavours for at least 30 minutes before serving. 
   

   

Carrot Cookies

• 1 1/4 Cup porridge oats
• 1/2 Cup plain Flour
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/2 tsp All Spice
• 1/8 tsp (1g) salt
• 1/2 Cup melted coconut oil
• 2 Eggs 
• 2 tsp Vanilla Extract
• 1/2 Cup Honey
• 1 Cup Grated Carrots

1. Preheat oven to 180ºC and line baking sheet.
2. Mix together the oats, brown rice flour, baking powder, salt, cinnamon, all spice and nutmeg.
3. With the paddle attachment, mix together the coconut oil, vanilla, egg, maple syrup/honey.
4. Add the dry ingredients to the wet ingredients and continue to mix.
5. Fold in the carrots.
6. Place batter in the fridge for about 20min.
7. Scoop dough onto baking sheet in 12 round dollops and press flat slightly.
8. Bake for 15min, remove from the oven leave for 5
9. Minutes then place on a wire rack to cool