Borrowed from Felicity’s Perfect Dorset Apple Cake. I’m inclined to think that the wholemeal flour makes it too stodgy. Ingredients 225g wholemeal flour 2 tsp baking powder Pinch of salt Grating of nutmeg or 1 tsp mixed spice 175g light muscovado sugar 150g butter, melted 2 large eggs, beaten 4 medium apples, preferably fairly tangy (I like Cox’s), diced Demerara sugar, to top 2 tbsp flaked almonds Directions Heat the oven to 160C and grease a 20cm cake tin.

This is an American version of a Yorkshire pudding or clafoutis. The intention is to have the batter swell up into a globe shape in cooking. Ingredients 4 eggs 1 cup (230 ml) milk 1 cup (130 g) plain flour 1 tsp sugar ¾ tsp salt ¼ cup (60 g) unsalted butter fruit preserves (jam) powdered sugar maple syrup Directions Preheat oven to 425F (220C). Whisk eggs, milk, flour, sugar and salt in a blender.

Gingerbread Ingredients 115g butter 85g treacle 85g golden syrup 340g plain flour 2 tsp ground ginger 2 tsp mixed spice Pinch salt 115g light brown sugar 2 eggs 150ml milk 1 tsp bicarb (aka baking soda) Directions From George & Cecelia Scurfield, modified to be more like mum’s. Set oven to 175C. Select either a 2 lb loaf tin, or a 12" x 9" baking tray.

From Rick Stein’s Spanish TV series, taken from lovefood.com. Ingredients 4 Aubergines, each weighing about 275g 90ml/6 tbsp olive oil 1 Medium onion finely chopped 4 Garlic cloves, finely chopped 1 Large red pepper, seeded and chopped 1.5 tsp Freshly ground cumin seeds 1 tsp Ground cinnamon 0.5 tsp Freshly ground nutmeg 1 tsp Pimentón dulce (smoked sweet Spanish paprika) 1 Large pinch of crushed dried chillies 500 g (17.

Adapted from chocolateandzucchini.com. Ingredients 1 egg 15ml/1 tablespoon of crème fraîche (alternatively sour cream, Boursin or any other fresh soft cheese) fine sea salt freshly ground pepper paprika or the ground spice of your choice Your choice of: a small slice of ham, cut into strips (alternatively cooked bacon, tuna, tofu…) a handful of diced vegetables (could be tomatoes, mushrooms, peppers, zucchini, onions…) a handful of grated cheese a sprinkle of fresh or dried herbs (parsley, chives, cilantro…) Directions If you’ve chosen to include diced vegetables that need to be cooked (this is unnecessary for tomatoes for example), heat up a little oil in a small skillet, and sauté the vegetables until tender.

From addmorebutter.com. Ingredients Brioche recipe (makes brioche for two tarts) 260g strong white bread flour pinch salt 25g caster sugar 7g instant yeast 70ml warm milk 3 eggs 125g unsalted butter, room temperature zest of one orange Creme Patissiere (for one tart) 40g caster sugar 2 egg yolks 20g cornflour 250ml milk 1 vanilla pod 1 small cinnamon stick 20g unsalted butter To finish (for one tart) 6-8 ripe plums (approx 550g), cored and cut into 4 slices handful of roasted flaked almonds 100g apricot jam, to glaze Directions To make the Brioche dough and Creme Patissiere the night before:

From NYT. Ingredients 75ml/5 tablespoons olive oil 1 small onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 tablespoon minced garlic Salt and ground black pepper 2 cups cooked or canned cannellini beans 1 15-ounce can whole peeled tomatoes (400g) 950ml/4 cups vegetable stock or water 1 fresh rosemary sprig 1 fresh thyme sprig 1 pound chopped kale or escarole 4 large, thick slices whole-grain bread, toasted 1 small red onion, thinly sliced 50g/½ cup freshly grated Parmesan Directions Put 2 tablespoons of the oil in a large pot over medium heat.

Adapted from Delia Smith’s Cookery Course, the original version. Ingredients 110g pudding rice 850ml milk 50g butter 75g caster sugar 3 eggs grated rind of half a lemon nutmeg Directions Preheat oven to 150C Butter a 1 litre baking dish First put the rice in a saucepan, add the milk and bring it slowly almost to summering point, then let it cook very gently until the rice is practically tender, which should take about ten to fifteen minutes (or possibly longer).

From foodandwine.com. Ingredients Four 1-pint (550-600ml) canning jars with lids and rings 480ml/2 cups unseasoned rice vinegar 240ml/1 cup distilled white vinegar 400g/2 packed cups dark brown sugar 145g/1/2 cup kosher salt 1.2kg/2 1/2 pounds firm-but-ripe plums, pitted and cut into eight wedges each 8 cloves 4 star anise pods One 5cm/2-inch cinnamon stick, broken into 4 pieces 2 teaspoons pink peppercorns 1 teaspoon fennel seeds Directions Fill a large pot with water, cover and bring to a boil.

From cottagesmallholder.com. Ingredients 4 Seville oranges (the rind, no pith) 1/2 pound (225g) of granulated white sugar 2 cloves 1 litre of gin (medium quality, supermarket own brands work well) Directions Pour off 250 ml of gin and reserve. (We always buy the same brand and have a half full bottle knocking around for topping up.) Carefully pare the orange rind (avoiding the bitter pith) and add to the bottle.