Recipe

Preheat oven to 160 degrees C. Grease your cake tin or springform pan

Dice the butter and break the chocolate into pieces. In a bowl, melt them together over a pan of simmering water. Stir constantly until fully melted and smooth. Set aside to cool slightly.

Separate the eggs and put the yolks and whites in separate bowls. Add salt to whites and whiff with a mixer until stiff.

Add vanilla extract to the yolks and whisk until smooth.

Pour the melted chocolate and butter mixture in the egg yolks and mix well. Fold the egg whites into this until no egg white is visible.

Pour this mixture in to the pan and bake for about 20 – 25 minutes. The cooking time will vary depending on the diameter of your pan. Check to see if it is cooked by inserting a tooth pick into the middle of the cake. It should come out with moist crumbs and not runny batter. Remove from pan and allow to cool.

Steam or boil the cauliflower in a pan until soft

Drain any water away. Add a large knob of butter and mash to a smooth consistency.

Preheat the oven to 220°C and line a large baking tray with baking paper

Put 4 knobs if butter on each side of the tray. Spread all the chopped vegetables onto the tray and season well with salt, pepper and turmeric. Put 2 more knobs of butter on top.

Roast in the oven for 30–40 minutes until golden and soft, turning them halfway through.

Serve as a side dish for almost any meal.

Preheat the oven to 180°C . In a large bowl, beat the eggs with the cream, and salt and pepper (and herbs).

Heat the oil in a non-stick omelette or frying pan over a medium heat until hot. Cook the bacon and add the peppers halfway through.

Pour in the egg mixture and shake the pan a little to spread the ingredients evenly.

If you have a pan with a detachable handle, place it directly in the oven and remove the handle. If not, transfer the mixture to a shallow oven-safe dish and bake for 20 minutes.

Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Tap off any excess.

Melt half the butter in a large non-stick frying pan over a medium heat. Cook the liver in the pan for about 2 minutes on each side. It should be lightly browned but do not overcook it. Put the liver on a plate for now..

Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a couple of minutes, stirring all the while. Next, add the bacon and rosemary and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.

Sprinkle the remaining flour over the onion and bacon and cook for a few seconds. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened.

Put the liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring. Add salt and pepper to taste. Serve with a cauliflower or carrot mash and freshly cooked greens.

Cut the beef into slices ½–1 cm thick, then cut these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for now.

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the soured cream and set the pan aside for a few minutes.

In another large frying pan, heat the lard or coconut oil. When it is hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should only take a minute or so.

If you want to flambé the beef, put the brandy in a glass or cup and warm it in the oven or close to the frying pan. Pour it over the beef and gently tip the pan towards the flame (if you are cooking with gas) and it will ignite. Alternatively use a long match. Stand well back when doing this and be careful.

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.

Whisk the eggs and cream together in a bowl. Add a little salt if you like.

Heat the butter in a small frying pan.

Pour in the eggs and cream and mix them with a spoon as they begin to cook

When the eggs are nearly cooked, stir in the grated cheese. Let the eggs cool a little before serving

2 eggs might be too much for a small child, in which case just use one. Scale up all the ingredients for more children

Heat the olive oil in a saucepan over a moderate heat and add the onion, sliced carrot and diced parsnip. Fry gently for about 5 minutes until soft.

Add the meat to the pan. Stir whilst continuing to cook for about 10 minutes over a medium heat, until the meat and vegetables have browned a little.

Stir in the mixed herbs, mustard and salt and freshly ground black pepper to taste.

Preheat the oven to 180°C – Gas Mark 4

Whilst the meat is cooking prepare the topping. Using a steamer, steam the cauliflower florets for 5 to 7 minutes until tender. Remove from the steamer and pat dry with kitchen roll.

Place the drained cauliflower florets into a large bowl and add the 25g butter and the cream cheese. Mash together and season with freshly ground black pepper and salt to taste.

Pour the meat mixture into a well-greased deep casserole dish. Spread the mashed cauliflower over the meat then brush the top with the melted butter.

Bake in a pre-heated oven for about 10 to15 minutes until heated through then, if required, brown under a grill for a crispy finish.

Serve with fresh green beans, garden peas or broccoli.

Remove the skin from the mackerel fillets and place into the mixing bowl.

Add the cream cheese and butter to the bowl.

Blend together until smooth for about 2 minutes (slightly less if a coarser texture is preferred).

Add the lemon juice, salt and ground black pepper to taste.

Eat straight away or chill for an hour for a firmer texture.

Serve spread on washed iceberg lettuce leaves, thick slices of beefsteak tomatoes or toast.