– 125g self-raising flour
– 40g caster sugar
– 350ml buttermilk
– 15g melted butter
– 1tsp of bicarbonate of soda
– 1 fresh free-range egg (beaten)
– Generous handful of fresh blueberries

(You will need a large non stick frying pan or griddle)

1) Sift the flour into a bowl and add sugar
and bicarbonate of soda.

2) Take a separate bowl and add the beaten egg,
buttermilk and melted butter.
Mix thoroughly together

3) Add the bowls together and mix to form
a thick smooth batter.

4) Pour a dollop of the mixture on to a hot frying pan
or griddle to create a pancake and repeat.

5) Add fresh blueberries whilst the mixture is still wet and then flip after 1 minute. Continue to cook until golden. Test by using a sharp knife, it should pierce the middle and come out clean.

Delicious with maple syrup or a generous helping of ice-cream

– 200g unsalted butter (softened)
– 175g caster sugar
– 175g self-raising flour
– 3 tsps ground ginger
– 3 fresh free range eggs (beaten)
– 450g pears, peeled, cored and thinly sliced
and brushed with lemon juice
– 1 tbsp of light brown sugar

(You will need a deep cake tin)

1) Preheat your oven to 180°C.

2) Lightly grease the deep cake tin with butter and line
the base with baking parchment.

3) Place 175g of butter and 175g of caster sugar in a bowl.

4) Sift in the flour and ground ginger and add the eggs.

5) Beat well with a whisk until smooth.

6) Spoon the cake mixture into the prepared cake tin
and level out the surface with a palette knife.

7) Arrange the pear slices over the cake mixture.

8) Sprinkle with the brown sugar and dot with
the remaining butter.

9) Bake in the oven for 40 minutes or until the
cake is golden and feels springy to touch.

Delicious with a scoop of vanilla ice-cream

Cake
– 230g softened butter
– 230g soft light brown sugar
– Juice and freshly grated rind of 2 small oranges
– 4 fresh free-range eggs (lightly beaten)
– 350g grated carrot
– 50g walnut pieces (roughly chopped)
– 250g plain flour
– 2 tsps of ground mixed spice
– 2 tsps of baking powder

Icing
– 560g cream cheese
– 8 tbsps of icing sugar
– Grated rind of 2 oranges

(You will need 2 x 20cm cake tins)

To make the cake

1) Preheat your oven to 180°C.

2) Add the butter, sugar and orange rind to a bowl and beat together until light and fluffy, then gradually beat in the eggs.

3) Squeeze any excess liquid from the carrots and add
to the mixture with the walnuts and orange juice.

4) Stir well until mixed and then sift in the flour,
mixed spice and baking powder and fold in.

5) Spoon into prepared cake tins.

6) Bake in the preheated oven for 25-30 minutes or until risen and firm to touch. Test by using a sharp knife, it should pierce the middle and come out clean.

7) Leave to cool.

To make the icing

1) Add the cream cheese, icing sugar and orange rind to a
large bowl and beat together until they are well mixed.

2) When the cakes are cold, ice the tops and sandwich together.

General Ingredients
– 4 slices of Parma Ham
–2 English muffins
– 4 fresh free-range eggs
– White wine vinegar

Hollandaise Sauce
– 250g unsalted butter
– 3 fresh free-range egg yolks
– 2 tbsps of water
– 1 tsp of freshly squeezed lemon
– salt and pepper

(You will need a saucepan and blender)

1) Pan fry the Parma ham slices until crisp and poach your
4 fresh eggs in water with a dash of white wine vinegar for approximately 2-3 minutes.

2) Once the muffins are toasted, top with crisp parma
ham and poached eggs and spoon over a generous dollop
of hollandaise sauce.

Hollandaise Sauce

1) Add the butter to a saucepan and melt over a low heat.

2) Add egg yolks, water and lemon juice to a blender and blend until frothy. Continue to blend and add the melted butter very slowly and steadily until the sauce is thick and glossy.

3) Add salt and pepper to taste.