3Lb cooking apples

Two hand full’s of cranberries

1 pint cider

Orange zest and juice

2lb mix fruit

1lb brown sugar

1 tablespoon mixed spice

½ pint brandy.

Peel and core and chop the apples and place in a lage pan with the cranberries and cider, orange juice and zest, bring to the boil and cook until the apples break up.

Add the fruit, sugar and spice and cook for 15 minutes, leave to cook then stire in the brandy and bottle.

Leave for three weeks before use.

1 Red onion chopped
rosemary chopped
1 leek chopped
6 eggs beaten
1 Red chilli chopped and de-seeded
180g blue cheese greated
oil

Place the onion, leek and chilli in a pan with a drop of water and steam until soft. Then drain.

Spray a deep dish with oil and mix the onion mix, rosemary, cheese and eggs together and pour into dish. Bake in a hot oven gas 6 200oc until cooked through

Bread

300g flour
1 teaspoon baking powder
75g grated carrot and 75g grated courgette
6 chopped spring onions
1/2 tsp nutmeg
1 large egg
300ml low fat sour cream
skimmed milk
100g melted lowfat butter.

Preheat oven to 200c gas 6.
Stir the flour, baking powder,carrots, courgette, spring onions and nutmeg together.

Wisk together the sour cream, egg and butter, then mix this into the dry mix. Add a little milk if needed.

Pour into a tin and bake for 1 hour.

Soup

Oil
1 onion
1kg parsnips chopped
250g Potatoes chopped
4 apples chopped
1tsp rosemary
2 litres veg stock
skimmed milk

Heat the oil and cook the onions untill soft. Add everything else and boil until the veg is cooked. When cook puree. Reheat and stir in the milk if liked.

Eat hot with the bread

350g self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp bicarbonate soda
200g brown sugar
4 eggs
8 tablespoons olive oil
3 medium size carrots grated
2 apples grated with skins on.

Preheat the oven to gas 4 /180oc and line a large caketin.

In a bowl mix the first 4 ingredients together, then in another bowl mix the sugar, eggs and oil. Fold in the carrots and apple.

Mix the dry mix into the wet and pour into cake tin.

cook for 1 1/2 hours

Makes 30

11oz flour

1 tablespoon ground almonds

4oz butter

4oz dark muscovado

2 eggs

4 teaspoons runny honey

preheat the oven to gas 3 170c 324f

Mix together the flour, sugar, nuts and butter, then beat the eggs and honey together, add this to the mix to make a dough

roll out and cut into shapes, place on a baking tray and bake for 20 minutes

cool and decorate.

what you need

4 small Squash
Oil
1 onion chopped
1clove garlic copped
175g/6oz couscous
9floz veg stock
Copped coriander
50g /1oz pine nuts
100g/3 ½ oz feta cheese

Cut off the tops

Put your oven on, 200c gas 6

Cut the tops of your squash and take out the seeds

fry

Next fry the onion and garlic until brown.

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add everything else

Add the stock and bring to the boil

Then add the couscous and remove from the heat. Allow the couscous to fluff up.

spoon in and top with cheese

Mix in the nuts and coriander and spoon into the squash top with the cheese

pop the top on and bake

Replace the lids and drizzle with oil

Bake for 50 minutes

yum-yum

Serve with home made pickled red cabbage.

You will need

1 turkey breast per person, cut into bite sizes pieces
Tins tomatoes
Onion chopped
Garlic as much as you like
Black and red pepper corns crushed

Place everything into a saucepan and cook until meat is cooked and sauce as thicken.

Serve with veg or salad

You will need

2 hard boiled eggs
Handfull of Dandelion leaves
Spray oil
1 chopped onion
1 tub Quark
2oz/50g parmesan cheese
Black pepper
4oz/100g pastery

Put the dandelions in a bowl to soak and remove any old tough leaves.

Put the oven on to gas mark 6 200c/400f.

Heat a pan and spray with oil, cook the onions for a few minutes until soft.

Wilt the leaves by placing in a hot pan over a low heat for a coulpe of minutes, remove from the heat, when cool squeeze out the water.

Using a vegetable peeler shave the parmesan cheese.

Mix the leaves, onion, quark and pepper together and place in a dish, Sprinkle over the parmesan and place the eggs around the dish.

Cover with pastry and bake for 35 mintues.

Can be eaten hot or cold.

For the sponge

3 eggs
100g caster sugar
175g self raising flour

Pre heat the oven to gas 5.

Whisk the eggs and sugar until mixed

Fold in the flour

Pour into a lined tin and cook for 30 minutes.

For the trifle

Sponge as above

Sherry (if you are feeling decedent)

Fruit of your choice

1 Packet of sugar free jelly

1 packet of low fat/sugar custard

Low fat Natural yoghurt

Cut your sponge into pieces and place in a dish.

Pour over your sherry and fruit

Make the jelly to the packet instructions and pour over, leave to set.

Make the custard, but don’t put in as much water as stated on the packet, it needs to be think. Wait for it to cool then pour over the jelly.

When cool cover with the yoghurt and sprinkles or fruit of your choice.

Will serve 4, I have given per person weights so that you can increase the amounts if you are serving more people. I found this recipe in an old magazine, and have changed it a bit to make it lower in fat and salt.

3 sheets of filo pastry per person
4oz fat reduced Mozzarella cubed
1 tablespoon hard Italian cheese per person grated
4oz Pine nuts
Spray oil

1 Courgette chopped
1 small Aubergine chopped
3 large tomatoes chopped
1 small red and yellow pepper deseeded and chopped
1 onion chopped
Garlic as much as you like chopped
½ teaspoon ground coriander
Black pepper.

1 Place the courgette and aubergine in a colander and mix with a little salt, place a weight on top so that all the bitter juices come out. (about an hour) rinse in running water

2 Spray two baking sheets or tins with oil and place the onion, peppers and tomatoes in one pan and sprinkle over the coriander. In the other tin place the courgette, aubergine and garlic and season well with the black pepper. Roast until just cooked, and leave to cool.

3. When the veg have cooled mix them together.

4 Lay a sheet of filo on a board and spray with oil, place another sheet of pastey on top, do this until ypu have three sheets of pastry.

5 Sprinkle over the nuts, then the vegetables, mozzarella and hard cheese.

6 Roll and place in tin seam side down, bake for 40 minutes on gas 4, 350f 180c