This is really easy to make and can be used as a basis for many variations.
​Ingredients:
200g Caster Sugar
200g Softened Butter
4 Eggs, Beaten
200g Self Raising Flour
1 Teaspoon Baking Powder
2 Tablespoons Milk

For the filling I used:
Double Cream - whipped to firm
Sliced Bananas (with a squeeze of lemon juice)
Salted Caramel Sauce

1.
Heat Oven to 190C / Fan 170C / Gas 5
Oil two 20cm baking tins. Line with baking paper if the cakes are not easy to remove when baked. I didn't bother doing this as I have a push up bottomed cake tin.
2.
Beat 220g caster sugar and 200g softened butter together (I used easy spread butter and it worked a treat). I mixed these two in a food processor and then added the 4 eggs (beaten). I then transferred the mix to a large bowl and folded in the self raising flour, baking powder and milk. Keep folding until you have a smooth batter.
3.
Divide the mixture equally between two tins and smooth surface.
4.
Bake for about 20mins (Everyone's oven is different - the cakes should be golden brown and when a sharp knife/skewer is inserted into the middle it should come out clean).
5.
Turn out and leave to cool completely on a wire rack.
6.
For the filling - beat approx 200ml of double cream until stiff.
Slice 2 bananas and drizzle some lemon juice over to stop them going brown. Add the bananas and ready-made salted caramel sauce to the cream and fold in gently.
7. 
Spread the filling onto one f the cakes then sandwich both together. Dust with icing sugar.
8.
Best eaten straight away - if there's any left over then cover and keep in the fridge for up to 3 days.
The filling can easily be adapted and you could use raspberry jam and buttercream, seasonal fruit with whipped cream, flavoured buttercream, nutella - the possibilities are endless!

A delicious easy to bake cake that I first baked during Queen Elizabeth II Jubilee weekend celebrations in June 2022. I thought the little bits of rhubarb looked like sparkling jewels. To be called a Jubilee Cake you can use any fruit/spice you want but it must have rhubarb as well!

Ingredients:
100g Granulated Sugar, plus 2 tablespoons to sprinkle on top
3 Eggs
3 Tablespoons Butter - Melted
2 Tablespoons Milk
1 Teaspoon Vanilla 
130g All Purpose Flour
3/4 Teaspoon Baking Powder
Pinch of Salt
1  Cup Diced Rhubarb
1 Cup of your other ingredient - for example strawberries (If you choose to use Ginger then please do increase the ratio of rhubarb to ginger!)

Method
1. Preheat oven to 190 / 175(fan)
​2. In a bowl mix the eggs and 100g sugar until light.
3. Add the melted butter, vanilla & milk.
4. Stir in the flour, baking powder & salt and mix to a smooth batter.
5.Stir in the extra fruit (strawberries in this case) and pour into 20cm cake tin that has been well            oiled (I used sunflower oil)
6. Spread the diced rhubarb around on top of the batter and sprinkle the remaining sugar on top.
7. Bake for 30 minutes or until a knife/skewer comes out clean.
8. Serve with ice cream, clotted cream, or pouring cream if desired.

 This is a super easy recipe that is cheap and filling.

The ingredients below form the basis of any Dahl that you wish to make.
You can add to it, spice it up and generally make it your own through trial and error!


Ingredients:
200g red lentils, rinsed & drained
2 onions, diced
1 teaspoon olive oil
3 garlic cloves, finely chopped
1 tablespoon fresh ginger, peeled & grated
1/2 green chilli, seeds removed & finely chopped
1/2 teaspoon cumin seeds
1 x 400ml tin chopped tomatoes
1 x 400ml tin coconut milk
500ml vegetable stock
Seasoning to taste

Method:
1. Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add    the garlic, ginger, red chilli and cumin and cook for a few minutes.
2. Add the lentils, tomatoes,coconut milk and stock and stir to combine all together. Season to
   taste and cook on a low heat for 25 - 30 minutes until reduced and thick.

If you are feeling a bit more ambitious then you can get a pestle and mortar and combine the cumin seeds with 1/2 teaspoon each of coriander seeds, mustard seeds, 2 teaspoons of ground turmeric and 1 teaspoon of garam masala and add these to the onion mix as above.

The dish can be finished with a squeeze of lemon juice and some spinach stirred in.
Or when in season I love to steam some asparagus and lay it on top of the Dahl just before serving.

Can be eaten on it's own or with rice, naan bread or poppadoms.
​Enjoy!

This is a great recipe for using up left over potatoes, ideal for students!

You will need:
Potatoes
1 onion
3 cloves of garlic (chopped)
2 tablespoons soft cheese (preferably with herbs in it ) 
Small glass of white wine
Goats cheese or other cheese.
Oil for frying.



​
​Method:
Boil the potatoes until almost cooked (15mins approx.) And then allow to cool.
Meanwhile peel and slice the onion. Put the oil in a frying pan and heat through then add the onions. After a couple of minutes add the garlic and continue to cook. Be careful not to let the onion and garlic burn.
Add the white wine (or you can use 2 tablespoons of dry sherry and the same again in hot water).
Add the soft cheese (or you can use or cream or creme fraiche) and allow to muddle together.
Slice your now cooled potatoes and add to the pan making sure they are well coated in onions and creaminess. 
If your frying pan goes in the oven then add knobs of goat's cheese to the top and bake in the oven at 190 for 15 to 20 minutes. If your frying pan does not go in the oven (don't melt the handle!) then transfer to an oven proof dish and place knobs of goats cheese and bake as above.

​Super- filling; super cheap and super yummy!

 Serves 4

Ingredients
4 Chicken breasts
Flour
Eggwash
Breadcrumbs (Tip - if you make too many freeze for later use)
Butter & Creme Fraiche
Garlic - to taste! (3 cloves min) Finely chopped
Lemon for garnish 
Method:

1. Put chicken breast in freezer bag and taking a rolling pin flatten breast to make an escalope by gently hitting it. (This is also great for removing stress!) If you are too rough you will damage the meat.
   
2. Repeat with the 3 other breasts.
   
3. Dip each breast in the seasoned flour, followed by the eggwash and finally the breadcrumbs. I find doing this ahead of time and leaving the breasts in the fridge helps the breadcrumbs to stick when frying so great do do before work and come home to a "ready meal".
4. Melt half the butter and fry half the chopped garlic until it just starts to caramelise. Leave to infuse.
5. Melt the rest of the butter and cook the chicken breasts in a hot pan until they are golden brown on both sides. Then keep warm in the oven.
6. Finish the garlic sauce by adding the rest of the garlic, more butter if necessary and some creme fraiche. Don't worry if the sauce looks curdled at first - keep stirring and it will come right.
7. Serve with a slice of lemon to garnish.

Little cubed fried potatoes work really well with this dish.
For variation add parsley to the breadcrumbs.

Bon Appétit!

Easy Peasy Parmesan Mini Shortbread 

150g flour 
75g Parmesan
25g other cheese of choice
100g unsalted butter
1 large egg yolk


The original recipe I used was with plain flour, however I now use self raising as I think it provides a lighter bite.
Mix all the ingredients together to form a dough. I always use an electric mixer to do this - makes it easy peasy!
Add a pinch of salt if you like - I never add salt as I often use a blue cheese and parmesan  can be quite salty too.
Roll out the dough to 1/2 cm thick on a floured surface and cut out rounds using an old screw top from a (wine) bottle.
You can re-roll the pastry 2 or 3 times to make maximum use.
Place on a baking tray lines with parchment.
Cook in a pre-heated oven 170 celcius for 8 to 10 mins or until they turn golden.
Place on cooling rack. When cool store in an air-tight container. Keeps easily for up to 3 days, maybe more if you can resist the temptation to eat them!

For variations add a sprinkling of cumin seeds or chilli or herbs to the rolled out pastry - fold and re-roll.

Bon Appetit!