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

Tiramisu

Ingredients

500ml/18fl oz strong espresso coffee, cooled

50ml/2fl oz Marsala wine

2 eggs, separated

50g/2oz caster sugar

225g/oz mascarpone cheese

225ml/8fl oz double cream

16 large savoiardi (sponge finger biscuits)

2 tablespoons dark cocoa powder

Ways of Working

1. Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

2. Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

3. Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

4. Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving. cold desserts

Serves 6

Poppy seed custard

Ingredients

600ml/1pt skimmed milk

2 eggs

1 tablespoon caster sugar

1 tablespoon poppy seeds

100g/4oz strawberries

100g/4oz raspberries

100g/4oz blackberries

1 tablespoon Demerara sugar

60ml/21/2fl oz red grape juice

Ways of Working

1. Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish very lightly with low-fat spread.

2. Heat the milk until just below boiling point, but do not boil.

3. Beat the eggs in a bowl with the caster sugar and poppy seeds until creamy. Whisk the milk into the egg mixture until very well mixed.

4. Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough hot water from the kettle to come halfway up the sides of the dish.

5. Pour the custard into the soufflé dish, and bake in the oven for 50–60 minutes until the custard is just set and golden on top.

6. While the custard is baking, mix the fruit with the sugar and fruit juice. Chill until ready to serve with the warm baked custard.

Serves 6

Spinach, feta & pear salad

Ingredients

2 dessert pears such as Comice, peeled, cored and sliced

4 tablespoons walnut oil

100g/4oz baby spinach leaves

175g/6oz feta cheese, diced

75g/3oz walnut pieces

1 teaspoon freshly squeezed lemon juice

freshly ground black pepper

Ways of Working

1. Toss the pears in a little of the oil.

2. In a large salad bowl, combine the spinach, feta cheese and walnut pieces. Gently stir in the pears.

3. Whisk together the lemon juice and remaining oil, and season with pepper. Drizzle over the salad.

4. Refrigerate, covered, until required.

Serves 4