100g butter (room temperature)
100g caster sugar  
100g plain flour (sieved)
100g courgettes (1 small one) (grated coarsely)
75g small apple (grated coarsely)
1 egg separated
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
Some grated nutmeg (optional)
2 drops of vanilla extract (optional)
40g pecans or chopped mixed nuts
40g sultanas
Zest of 1 orange (optional)

Preheat oven at 180C/gas mark 4.
Grease a baking form – I used a 16cm round foil form.
If you have a small hand chopper – mix and chop the nuts and raisins.

Whisk the sugar and egg yolk until smooth; then add the salt, baking powder, cinnamon, nutmeg, vanilla and orange zest. Now add the butter and whisk again until the butter is thoroughly intermixed; then add the flour (keep mixing). Gently squeeze the excess water/juice from the mixed grated apple and courgette; and fold this into the cake-mixture. Finally beat the egg white and fold it into the cake-mixture.

Transfer to your baking tin and bake for 45-60 minutes, or until golden and firm to the touch. Allow to cool in the tin before turning out.

If you are cooking Gluten-free use “Buckwheat” instead of flour and gluten-free baking powder as well!

175g plain flour (or Buckwheat) 100g butter 100g caster sugar 1-2 spoons of mixed nuts - 4-5 large Apples (see below)

Briefly whizz in a food processor the mixed nuts so that they are still coarse not all flour like. Then add flour, butter and sugar and blend until it resembles coarse breadcrumbs (looking like “small pebbles”) store this in the fridge or freezer (for 5min) while you prepare the apples.

4-5 cocking apples (pealed, cored, dices and parboiled) or
4-5 large eating apples (pealed, cored and diced)
Place into 1 or more ovenproof containers/dishes.
Then firmly cover the apples with 1cm crumble (use a knife to make some ‘breathing holes’ for the fruit) and sprinkle over a little water, to ensure a lovely crusty top on the crumple.
Into the oven at 200C and bake for 30 minutes or until golden and crisp, by which time the juices of the apples have started bubbling through the topping and caramelised promisingly on the surface (rather than on the oven floor).

Whip the egg-whites until stiff.
Whip sugar, yolks and kirsh until smooth (sugar nearly dissolved), then add the remaining ingredients.
Gently fold in the egg-whites and place the mixture in a greased (or lined) tray.
Bake for 1¼ hours at 210 degree; cover the cake for the 1st hour to prevent the top from burning.
When cool sprinkle with icing sugar; NO glazing or extra decoration needed. Max. a marzipan carrot

150-300 g diced pork (any) 1 onion 1 garlic clove (optional) 75-150 g Frozen Peas 75-150 g Frozen Sweetcorn Herbs to taste: Salt, Pepper, Mixed Herbs, Paprika, what ever you like Chopped Parsley and Chive Oil or Butter for frying

Saute the finely chopped onion and garlic;
add the diced pork and fry for 2 minutes constantly turning the meat; now add the herbs and stir.
Then add the sweetcorn and peas and 2 spoons of water.
Turn heat down, cover with a lid and let simmer for 2 more minutes.

Serve with cooked potatoes or rice or pasta.

½ a Courgette pealed and finely julienned

Dressing:

2 spoons mayonnaise
2 spoons natural Yogurt
1 spoon extra virgin Olive oil
½ Spoon sweet vinegar
Salt & freshly ground Pepper
Some chopped Parsley

Peal the courgette and cut finely Julienne style on a mandolin.

Then mix the dressing using all ingredients.

Gently toss the salad making sure to cover the entire courgette and let it rest for at least 2 hours at room temperature before serving.

250g minced meat

3-4 thick slices of strong cheese

Flour

Salt, pepper and other herbs to taste

Butter/margarine/oil for frying

Shape the burger into a solid 7-10 cm burger. Gently cut the burger in half so that you have 2 burgers.

Sandwich the cheese between the 2 halves of burgers.

Make sure all edges are closed and that there are no holes in the burger.

Season the burger on both sides.

Sprinkle the burger in flour (both sides and the edges).

Gently fry for 7 minutes on each side.

Place chicken breast-side down, with the tail towards you.

Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.

You could also remove the breastbone by simply cutting through the soft-bone at the top of the neck then run your thumb along the bone – into the chicken meat – on both sides to lift the breastbone out easily.

Turn over the chicken and flatten it with the heel of your hand (over the breast bone or where the breastbone used to be) so that the meat is roughly an all over one thickness.

If you don’t like the fat at the rear of the chicken just cut it off

Bend the wing-tips under the chicken.

Use two long skewers to secure the legs, by running them through the thigh and then diagonally through the breast and wing.

Marinate to taste and griddle or grill for 15-20 mins per side or roast for 40 minutes (depending on size of bird).

You could just par-cook the chicken – and freeze it for later use.

1 Washed and dried Apple

Quarter the apple and core the quarters. Then quarter each quarter and place in a microwave container. Cook on max for 2½ minutes. That’s it. Indulge yourself by serving it with ice-cream or custard.

4-5 peeled and slices potatos
1 large leek cut diagonally ½cm thick slices
2-3 haddock filets cut into 1cm pieces
200-300 ml white gravy (white Bisto)
100g grated extra mature cheddar
1 stock cube
Herbs to taste

Add the stock cube to hot water and add some herbs to taste (salt, pepper, garlic, mixed herbs, paprika) and parboil the potatos for max 3 minutes. Remove potatoes but add the leek just in and out don’t let it boil.
While the potatos are cooking make the gravy and add the cheese ensure its not too tick.
Grease the gratin dish then lay 1 layer of potatos (use ½), 1 layer of fish (use it all), 1 layer of leek (use it all). Poor ½ the gravy over the dish; then finish the last layer of potatoes. Add the remainder of gravy but don’t let it run over.
If you don’t have a lid put some foil over and place in a 200° oven for 45 minutes, then remove the lid or foil and bake for another 15 minutes.
Served with peas or broccoli.

1kg large Tomatoes

Salt, Pepper and Herbs to taste

Olive Oil 

“Sundried tomatoes” can be made from tomatoes with or without skin – that is up to the individuals taste.