Sticky toffee pudding

Ingredients

100g/4oz butter

50g/2oz caster sugar

150ml/5fl oz double cream

100g/4oz muscovado sugar

4 eggs, separated

150g/5oz plain flour

11⁄2 teaspoons baking powder

Ways of Working

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease four moulds measuring 300ml/10fl oz.

2. In a saucepan, dissolve the caster sugar in 2 tablespoons water over a low heat. Warm the double cream in another pan. When the sugar has dissolved, increase the heat under that pan, and boil until golden brown. Remove from the heat and add the hot cream, stirring. Pour equally between the moulds.

3. Using an electric whisk, cream the butter and muscovado sugar until off-white, then whisk in the egg yolks, one at a time.

4. In a glass bowl, whisk the egg whites to soft peaks and reserve.

5. Sift the flour and baking powder into a bowl, then whisk into the butter cream. Fold the whisked egg whites into the mixture.

6. Spoon into the moulds, and cover the tops with buttered rounds of baking parchment. Put into a roasting tin, and pour in enough hot water from the kettle to come halfway up the moulds. Bake in the oven for 40–50 minutes. Serve hot on their own, or with cream or ice cream.

Serves 4

Yogurt Flapjacks

Ingredients

700g/11⁄2lb vanilla yogurt

50g/2oz maple syrup

1 egg

350g/12oz pancake mix

450g/1lb chopped fresh fruit such as strawberries, grapes, blueberries, peaches, etc

Ways of Working

1. Combine 350g/12oz yogurt with the maple syrup and set aside.

2. Combine the remaining yogurt with the egg, and beat well. Add the pancake mix and blend to combine.

3. Heat a greased 20cm/8in frying pan over a medium heat. Spoon 50ml/2floz of the batter into the hot pan, and gently spread out. Cook until the edges are firm and the underside is golden. Flip over using a spatula or palette knife, and cook on the other side. Repeat with the remaining batter.

4. Serve warm with the chopped fruit and maple yogurt sauce.

Serves 4

Simple bean salad

Ingredients

2 tablespoons olive oil

2 garlic cloves, sliced

2 x 400g/14oz cans flageolet beans, drained and rinsed

extra virgin olive oil for drizzling

2 tablespoons basil pesto

freshly squeezed lemon juice

salt and freshly ground black pepper

small handful of fresh basil leaves

Ways of Working

1. Heat the oil in a small heavy pan. Sauté the garlic until golden but not scorched. Stir in the beans, then leave to marinate in the oil for 10–15 minutes.

2. When ready to serve, drizzle a little oil over until the beans are generously coated, then add the pesto sauce and lemon juice to taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.

Serves 6

Oriental Noodle Soup

Ingredients

1.8 litres/3pt beef stock

1 teaspoon finely chopped lemon grass

2 teaspoons light soy sauce

175g/6oz vermicelli, broken into small pieces

Ways of Working

1. Bring the stock to the boil with the lemon grass and soy sauce.

2. Add the vermicelli and simmer for 6 minutes or until the noodles are just tender. Serve hot.

Serves 5