Ingredients

1 egg
1 lb (400/500 gr.) stale bread
2 oz (50 gr.) sugar 
6 oz (170 gr.) dried fruit
6 oz (170 gr.) suet (could be less if preferred or butter)
teaspoon mixed spice

Directions

Soak the bread in water (or milk) until it is soft.

Squeeze and remove as much water as possible and break up the bread with a fork

Add suet, sugar, spice and dried fruit and mix well.

Stir in beaten egg

Put in a greased tin and bake in oven for 1 ½ hours. However, probably wise to regularly check and turn the dish every now and then to avoid it burning on one side.

Ingredients for 16 servings

50g (2oz) dried sweetened cranberries
50g (2oz) shelled pistachio nuts
50g (2oz) white chocolate
150g (7oz) plain chocolate
500g (1lb) pack natural marzipan
icing sugar to dust

Directions

Finely chop 50g (2oz) of the milk or plain chocolate with the cranberries and pistachio nuts, reserving a few pieces of the nuts and the berries to decorate.

Dust a work surface with icing sugar. Roll marzipan into a rectangle 23x33cm (9x13in). Cut into 4 equal pieces. Sprinkle each with chopped chocolate and nut mixture then roll up tightly to make log shapes.

Melt remaining milk or plain chocolate in a bowl over a pan of gently simmering water (or heat in the microwave until melted). Spread over the logs and leave in a cool place to set.

Melt the white chocolate in the same way. Drizzle over the logs and decorate with pistachio and cranberry pieces. Leave to cool, cut in slices and giftwrap in transparent bags tied with ribbon. Keep for 2 weeks in an airtight container.

Ingredients for 12-15 servings

½ cup corn syrup or bee honey
½ cup milk
½ cup P.A.N. Sweet Maize Mix
½ cup unsalted butter, room temperature
¾ cup blond raisins and split almonds (optional)
1 cup oats, prepared
1 teaspoon salt

Directions

Grease a rectangular baking mold, cover in parchment paper and grease again. Set aside.

Pour the corn syrup or bee honey with the butter in a pot. Stir until everything has incorporated.

Blend P.A.N. Sweet Maize Mix with milk in a bowl. Add the syrup and butter mix. Incorporate the prepared oats and salt. Stir until everything has incorporated.

Remove from the heat and add the raisins and almonds if desired.

Uniformly pour the batter in the mold. Bake for 25 minutes at 350 °F. Once it comes out of the oven the batter will be soft and it will harden while it cools down. Cut and serve.

Ingredients for 6-8 servings

¾ cup parmesan cheese, grated
1 cup P.A.N. Pre-cooked Yellow Maize Meal
1 cup spinach, cooked
2 eggs
3 cups milk
3 tablespoons melted butter
Salt and pepper to taste

Directions

Preheat the oven to 350 °F and grease with butter a mold.

Cook the spinach in boiling water. Drain the water and finely chop. Set aside.

Beat the eggs, butter, spinach, salt, pepper and cheese in a bowl. Slowly add P.A.N. Pre-cooked Yellow Maize Meal and mix until everything has integrated.

Pour the batter in the mold and bake for 1 hour, or until you insert a knife and it comes out clean.

Remove from the oven and let it rest for 5 minutes. Serve in the mold or unmold in a tray to decorate.

Ingredients for 8 servings

1tbsp cocoa powder
4 large eggs
100g (4oz) Doves Farm Gluten Free white self-raising flour
140g (5oz) butter, cut into pieces
225g (8oz) golden caster sugar
225g (8oz) plain chocolate

Directions

Preheat the oven to Gas Mark 4, 180℃, fan 160℃. Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Break 175g (6oz) of the chocolate into pieces and put into a glass bowl over a pan of simmering water along with the butter. When melted, take the bowl off the pan and put aside.

Chop the rest of the chocolate into small chunks and set aside.

Whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled melted chocolate, and gently fold, before sifting in the flour and cocoa and gently folding again. Lastly stir in the chopped chocolate.

Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for about 20 minutes, or until the middle is just set and the top is crusty. Remove from the oven and leave to cool in the tray. Finish off by sprinkling over some cocoa powder.

Bake according to the recipe but stop before adding decoration. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add it after the baked goods have fully defrosted and are at room temperature.

Ingredients for 12 servings

½ cantaloupe melon
½ honeydew melon
½ watermelon

Directions

Slice the melons so that each slice is around 1-2cm wide, or wider if desired. Cut the slices into bite-sized triangular pieces, or get the kids to have fun using biscuit cutters to cut shapes into the melon.

Put the pieces onto lolly sticks, alternating between each type of melon until you reach the top, making sure you leave enough room on the stick to create a little handle at the base.

Line a tray with nonstick baking paper. Lay each lolly down flat onto the tray and freeze for a minimum of 3 hours, or overnight.

Ingredients for 4 servings

½x30g pack fresh tarragon leaves, picked and chopped
1 large onion, finely sliced
1 tbsp olive oil
2 garlic cloves, chopped
15g (½oz) butter
15g (½oz) dried wild mushrooms
4 chicken breasts, skin on
200g (7oz) fine green beans, trimmed, to serve
200g (7oz) half fat creme fraiche
200ml (1/3pt) hot chicken stock
250g (8oz) chestnut mushrooms, sliced
250g (8oz) steamed basmati and wild rice, to serve

Directions

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.

Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.

Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.

Ingredients for x servings

50g (2oz) butter, melted
200g (7oz) ginger biscuits

For the filling:

1 lemon, finely zested, plus 3tbsp juice
3tbsp seedless strawberry or raspberry jam
50g (2oz) caster sugar
150g (5oz) greek yogurt
227g strawberries, hulled and quartered
300g (10oz) light soft cheese

Directions

Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.

Divide the biscuit mixture between 4 x 10cm (4in) fluted tart tins with removable bases or 4 x 10cm (4in) cups lined with nonstick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.

In a mixing bowl, whisk the soft cheese, yogurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hour.

In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.

Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.

Ingredients for 8 servings

1 tbsp icing sugar, for dusting
1 tsp vanilla extract
3 large eggs, lightly beaten
100ml (3 1/2fl oz) double cream
125g (4oz) strawberry jam
160g (5 1/2oz) caster sugar
160g (5 1/2oz) self-raising flour, sifted
160g (5 1/2oz) unsalted butter, softened

Directions

Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with nonstick baking paper.

In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated. Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.

Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the nonstick baking paper.

Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.

Ingredients for 12 servings

25g (1oz) desiccated coconut

25g (1oz) light Muscovado sugar

25g (1oz) sesame seeds

50g (2oz) dried apricot pieces, chopped  

50g (2oz) Everyday Value sultanas

50g (2oz) sunflower seeds

60ml (4tbsp) vegetable oil
90ml (6tbsp) Everyday Value honey
150g (6oz) Everyday Value oats

Directions

Put the oil and the honey into a saucepan and heat gently until the honey has melted. Remove from the heat and stir in all the remaining ingredients.

Press the mixture into a greased 28cm x 18cm (11" x 7") baking tin and level the top.

Cook in the oven for 20-25 minutes at Gas Mark 4, 180°C, 350°F, until the biscuit is golden brown. Mark it into bars while it is still hot. Cool slightly, then cut into slices. Remove from the tin and cool on a wire rack.

Store the bars in an airtight container; they will keep for one week.

Ingredients for 8 servings

1tbsp vanilla extract
2 sheets gelatine
2tbsp lemon juice
70g unsalted butter, melted
100g caster sugar
120g digestive biscuits, pulsed into fine crumbs
150g white chocolate, chopped
150g white chocolate, chopped
200g low-fat Greek yogurt
350g low-fat cream cheese
sugar rose, to garnish (optional)

Directions

Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Line an 8 inch straight-sided springform tart tin with nonstick baking paper. Use the biscuit mixture to line the base of the tin, then transfer to the fridge to set.

Meanwhile, soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Place the chopped white chocolate in a heatproof bowl and sit over a saucepan of gently simmering water, stirring occasionally until smooth. Remove to one side to cool a little.

Beat together the low-fat cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the low-fat Greek yogurt and gelatin mixture, and mix again until smooth. Then fold in the cooled, melted white chocolate. Finally, add the vanilla extract and beat well.

Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles. Transfer to the fridge and chill for 2-3 hours until set. When ready to serve, remove from the tin and remove the nonstick baking paper and cheesecake as one. Garnish the centre of the top of the cheesecake with the grated chocolate and sit the sugar rose on top if using. Cut into portions using a hot, sharp knife.

Ingredients for 4 servings

1 tsp vanilla
2 tbsp caster sugar
2 tbsp rolled oats
40g (1 ½oz) cold salted butter, diced
40g (1 ½oz) demerera sugar, plus 1 tbsp for sprinkling

110g (4oz) self-raising flour
650g (1lb) Bramley cooking apples, peeled, cored and diced into small chunks
custard, cream or ice cream to serve

Directions

Heat oven to gas 6, 200°C, fan 180°C. Place the Bramley apples, caster sugar, vanilla and 1.5 tbsp of water in a saucepan and gently cook for a few minutes until the apples have softened. Taste and add a little more sugar if needed, depending on how tart the apples are. Transfer to a greased ovenproof dish.

Place the flour, demerera sugar and butter into a mixing bowl and rub with your fingertips until it resembles breadcrumbs. Stir in the oats. Scatter onto the apples and then sprinkle the extra sugar on top. Bake for 40-45 minutes until golden and bubbling. Serve with custard, cream or ice cream.