Sponge

• 4oz Butter
• 4oz Brown sugar
• 4oz Wholemeal self-raising flour
• 2 Eggs
• 1/2 tsp Baking powder

Filling

• 250g Mascarpone cheese
• 4 x 125g Longley Farm vanilla yoghurt
• 2 tbsp Vanilla extract
• 150ml Freshly squeezed orange juice
• 100ml Grand Marnier (you’ve got to have a treat!)
• 400g Fresh raspberries
• 2 tbsp Brown sugar

Method

1. Cream butter and sugar together. Beat in eggs, then fold in flour and baking powder.
2. Pour mixture into a greased 7 inch loaf tin and bake on gas mark 4 for 40-45 mins.  When done, use half and freeze the rest for next time.
3. Simmer raspberries, sugar and a little water for 5-10 mins.  Strain through a sieve, pressing the raspberries to extract as much of the juice as possible.  Keep the juice to drizzle over the trifle before you serve.
4. Whisk the mascarpone, yoghurt and vanilla together until smooth.
5. Cut the sponge into fingers.
6. Combine orange juice with Grand Marnier, dip in the sponge fingers and place in a trifle bowl.
7. Cover sponge with raspberries, then mascarpone cream.
8. Repeat process of sponge, raspberries and mascarpone cream.
9. Place in the fridge for 1 hour to chill.
10. Indulge yourself with this heavenly dessert!

• 2 tablespoons of oats
• soya/rice/nut or dairy milk – to suit your choice of consistency
• 1-2 tablespoons of probiotic yoghurt
• 1/2 sliced banana or fruit of your choice
• 1/2 teaspoon of ground cinnamon or mixed spice
• 1 tablespoon of whole or ground seeds (pumpkin, sunflower, sesame, flax etc) can be added if you like for extra nutrition

Method

1. To make the oats nice and creamy, soak them in the milk for about 30 mins.
2. Mix in all the other ingredients and eat…..yum!

Preparation Time 5 minutes

Cooking Time 20 minutes

Ingredients

• Lard, goose or duck fat – enough to cover potatoes
• 1 large potato per person – chipped

Method

1. Heat the fat in a deep fat fryer.
2. Once the fat has melted, add the potatoes and fry until golden.

Cooking Time 25 minutes

Ingredients

• Large knob of butter
• 1 large onion – chopped
• 4 chicken breasts – chopped
• 4 cloves of garlic – crushed
• 1 red chilli – thinly sliced
• 2 red peppers – chopped
• 200g mushrooms – sliced
• 200g tin of olives – pitted
• 2 x 400g tin chopped tomatoes
• Handful of fresh thyme
• Sea salt and black pepper to season

To serve:  Wholewheat pasta or homemade chips cooked in lard, goose or duck fat (see recipes)

Method

1. Heat the butter in a large pan, then add onion and fry until soft.
2. Add the chicken and fry until cooked through.
3. Once the chicken is cooked, add all the remaining ingredients, cover and simmer for 15 minutes .

Ingredients

• 1 banana
• 3 strawberries
• 3 raspberries
• 1 tbsp blueberries
• 1 tbsp Linwoods seed mix (available from: http://www.linwoods.co.uk/en/super_food.php?cat=3#prod3 )
• 2 tbsp Yeo Valley Organic natural yoghurt
• 180ml double cream
• 280ml whole milk
• Drizzle of maple syrup to sweeten

Method

1. Place all the ingredients into a blender and blend until smooth.

Ingredients

• 500g Blueberries (try to buy local produce or grown in Britian)
• 200g/8oz Billington’s natural molasses sugar
• 200ml/7 fl oz water

For the base

• 250g/9 oz Porridge Oats
• 6 oz butter melted

For the filling

• 300ml of double cream
• 100g/4 oz of Billington’s natural molasses sugar
• 500g of full fat cream cheese
• Zest 1 lemon
• 1 tsp vanilla extract

Method

1. Put the blueberries into a pan with the sugar and water.  Heat slowly to dissolve the sugar, then simmer for 7-8 minutes.  Strain through a sieve into a bowl, pressing the blueberries into the sieve to extract as much juice as possible.  Leave to cool.
2. Line a 20cm springform cake tin with greaseproof paper.  Melt the butter in a pan and mix with the porridge oats.  Make sure mixture is not too dry, if it is add more melted butter.  Pack into the cake tin to make the base, firming with the back of a spoon.
3. Whip the cream and sugar together until fairly stiff.  In another bowl, beat the cream cheese to soften, then fold in the cream with the lemon zest and vanilla extract.  Lightly fold through the berry syrup to create a rippled effect.  Spoon the mix onto the biscuit base, then place in the fridge for 2-3 hours until firm.
4. You may want to keep a few blueberries and a little syrup aside to decorate the cheesecake once cooled.
5. Run a hot knife around the edge of the cheesecake, then release the side of the tin and slide the cheesecake onto a board.  Cut into slices and serve each one with a generous helping of double cream.

Cooking Time 20 minutes

Ingredients

• 4 Chicken Breasts
• Butter
• 3 Shallotts
• 4 Garlic Cloves
• 5cm/2 inch piece fresh ginger
• 2 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 4 tbsp tomato puree
• 50 ml yeo valley natural yoghurt
• 150ml double cream
• 4 heaped tbsp of ground almonds

To serve: Brown basmati rice

Method

1. Cut the chicken breasts into pieces.  Heat the butter in a large pan.  Add the chicken, onions and garlic, fry until the chicken is cooked.  Once cooked add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute.
2. Stir in the tomato puree, ground almonds and allow to simmer for 5 minutes, then turn down the heat.
3. Add the yoghurt, double cream and mix well, then allow to warm through.

Preparation Time  Less than 30 minutes

Cooking Time  1-2 hours

Ingredients

• 2 good sized knobs of butter
• 750g of beef mince (try to purchase mince from your local farm shop)
• 1 large onion finely diced
• 4 cloves of garlic
• 3 sticks of celery finely chopped
• 1 red pepper finely chopped
• 1 bay leaf
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp dried oregano
• 1 tbsp paprika
• 2 tbsp cayenne chilli pepper (adjust if you like a milder chilli)
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 400g tin of red kidney beans, rinsed and drained
• 4 tbsp Arson Fire sauce (adjust if you like a milder chilli) – purchased from www.coquetvalleyproducts.com
• 4 tbsp Holy Mole, its hot chocolate sauce – purchased from www.theonestophotshop.co.uk

To serve:  Brown basmati rice

Method

1. Heat one knob of butter in a large pan, add mince.  Fry until browned, then remove from the pan and set aside
2. Using the same pan, add the second knob of butter, then the onions, garlic, celery and red pepper, then sweat for 5-6 minutes
3. Add all the spices and fry for one minute
4. Return the beef to the pan and stir to combine
5. Add the tomato puree, arson fire and tinned tomatoes bring to the boil
6. Reduce the heat and simmer for one to one and half hours until tender
7. Add the chocolate sauce and kidney beans and simmer for a further five minutes