• Meat
• Chicken
• Fish
• Soups
• Vegetarian
• Baking
• Desserts
• Miscellaneous (New Recipes!)

     Ingredients

• 1½kg (3½lbs) boned loin of pork

• 50g (2oz) blanched almonds

• 50g (2oz) dried apricots, diced

• 1tbs honey

• 1tbs Dijon mustard

• 1tbs Soy sauce

• Pinch of plain flour

• 250ml (½pint) stock

• Freshly ground black pepper

             Method

• Remove the skin from the Pork.
• Brown the almonds under a grill.
• Make a small slit down the length of the underside of the Pork and stuff it with the almond and apricots. Push the joint together and tie with string.
• Mix together the honey, mustard and soy sauce and spread over the Pork.
• Place the Pork in a roasting pan and cover the base of the pan with a little water.
• Place in the oven and roast for 30 minutes per lb plus 30 minutes.
• Remove the joint from the oven and cover with foil to rest.
• Drain all but 1 tbs of fat from the pan, sprinkle with flour and stir in the stock.
• Bring to a boil and season. Strain and serve with the meat.

     Ingredients

• 300g (10oz) turkey mince

• 200g (7oz) ricotta cheese

• Rosemary

• Speck ham (or Parma ham)

• Cooked ham (and/or bacon)

  
  

             Method

1. Mix the turkey mince and the ricotta cheese, adding some rosemary, salt and a little pepper. If the resulting dough is very dry, you can add a little milk (being careful not to make it too liquid).
2. Cover a baking tin with a layer of mixed hams.
3. Place the dough in the baking tin and wrap it completely with the ham.
4. Cover the baking tin with some tin foil and cook in a pre- heated oven at 200C for an hour.
5. Leave to cool for a few minutes before serving.

     Ingredients

• 1kg medium grain rice
• 1kg (2 lbs) lamb (shoulder or rib)
• 1kg (2lbs) carrots
• 2-3 medium onions, sliced into thin rings
• 2-3 heads of garlic
• ½ tbs cumin
• 200-250ml vegetable oil
• Long red chillies (optional)
• Salt to taste

Hosts Louse, Marion, Marcus and John with student Davron (centre) from Uzbekistan

             Method

1. Wash the rice under the tap until clear and cover with cold water to soak.
2. Cut the meat with the bones into match-box pieces.
3. Cut the carrots into thick sticks-
4. Heat the oil in a heavy casserole and fry the meat in batched until golden brown.
5. Remove the meat and add the onions and fry until golden.
6. Return the meat to the casserole and add the carrots. Continue cooking and stirring for 15-20 minutes until the carrots soften. 
7. Add 2/3 of the cumin, rubbing it in your hands first to release the flavour.
8. Lower the heat then add just enough hot water to cover  
9. Simmer gently for 40 minutes to 1 ½ hours until the water is absorbed and the meat is tender. (Do not stir).
10. Increase the heat and add the drained rice in one layer over the meat and vegetables.
11. Add the garlic and chillies. Cover the rice with 2cm of boiling water. (Placing a spoon over the rice while you pour on the water will keep the rice down). Bring to boil and add salt.
12. Cook until the water is absorbed and the rice is tender.
13. Make holes in the rice to check the water level.
14. Reduce the heat to very low - cover the casserole tightly and let it steam for 20 minutes.
15. Remove the garlic and chillies and mix the rice, meat and vegetables together. Add more salt if necessary.

     Ingredients

     (Makes approximately 32)

• 1 egg
• ¾ tsp salt
• 200g (8oz) flour
• 75-100ml (3-4 oz) water

     Filling

• 100g (4oz) ground pork or chicken
• 4 peeled water chestnuts, minced
• 1 clove garlic, minced
• 1 tsp dry sherry or rice wine
• ½ tsp soy sauce
• ½ tsp sesame oil
• ¼ tsp sugar
• Pinch of salt
• 1 tbs minced greens from a medium scallion

             Method

1. Lightly beat the egg with the salt and add 75ml of the water.
2. Sift the flour into a large bowl. Make a well in the centre and add the egg and water mixture.
3. Add in the flour and enough of the remaining water to form a dough.
4. Form the dough into a ball and knead for 5 minutes or until smooth.
5. Cover and rest for 30 minutes.
6. Turn the dough onto a lightly floured surface and roll until very thin.
7. Cut into 3½ inch squares. Store in a plastic bag in the fridge of freeze until ready to use.

             Filling

• Mix all ingredients together.
• Put one tsp of filling in each square of dough.
• Moisten the edges of the wonton with water.
• Keep the wonton covered while you fill them.
• Bring the edges up over the filling and twist to seal, the final result should look like a money bag.
• Bring a large pan of water to the boil. Add the wontons, leaving enough room for them to move around. Boil for 5-8 minutes to allow the filling to cook.

     Ingredients

• 1 red chilli, seeded and cut into small pieces

• 4 large, ripe tomatoes

• 2 cloves of garlic

• 1 small onion

• 150ml (5oz) chicken stock

• 1tbs oil

• Salt and pepper

• Cooked chicken, shredded

• Large bag of Tortilla Chips

• 125ml (1/4pt) double cream

• Grated cheddar cheese
  

             Method

• Liquidise the chilli, tomatoes, garlic and onion with enough chicken stock to make a thick sauce
• Heat the oil and add the sauce. Cook this for 5 minutes
• Place the shredded chicken and chips in a large dish. Pour over the sauce and top with the cream and cheese to cover
• Bake at 200C/400F (Gas Mark 6) until the cheese melts – about 15-20 minutes.

     Ingredients

• 200g (8oz) smoked haddock

• 25g (1oz) butter

• 2 hard boiled eggs

• 2 chopped tomatoes

• 100g (4oz) cheddar cheese, grated

• 225ml (8oz) double cream

• 75g (3oz) prawns

• Bread crumbs
  

             Method

• Place the salmon and seasoning in a liquidiser and blend until fairly smooth. Chill.
• Add the egg whites and blend in, chill again.
• Add the cream and blend in, chill again.
• When the mixture is thoroughly chilled shape it into a block. Keep in the fridge white you roll out the pastry.
• Cut one piece of pastry for the base. Place this on a slightly damp baking tray.
• Lay the salmon on the base. Cut another piece of pastry to go over the top. Tuck the edges under the base.
• Brush with the beaten egg.
• Bake at 220C/400F for 25-35 minutes until the pastry is golden brown and well risen.
• Serve hot or cold with hollandaise sauce.

     Ingredients

• 1 whole trout of 900-1300g (2-3lbs), cleaned and gutted, but head still on and gills removed.

• Splash of olive oil

• 1 Bay leaf

• 4-5 lemon slices

• 1 spring onion, sliced

• Sprinkle of mixed herbs, (herb de provence mix)

• Salt and pepper to taste
  

             Method

• Place the fish on a sheet of newspaper and make a few diagonal slits along each side.
• Pour a little olive oil over the fish and rub in. Add the rest of the ingredients, placing some on the inside and outside of the fish so it is well covered.
• Wrap the fish in several layers of newspaper, folding the edges over to seal. Tie the parcel with string and soak under the tap long enough to make the newspaper damp all the way through.
• Grill on a barbecue for about 25 minutes each side or bake in the oven at 220C/440F (Gas mark 7-8) for 30-40 minutes. 

     Ingredients

• 450-900g (1-2 lbs) cleaned whole trout or trout filets

• 50g (2 oz) butter

• 1 lemon, sliced

• Selection of fresh herbs, thyme, parsley and chives, chopped

• 100ml (4oz) white wine (optional)
  

             Method

• Place a large sheet of aluminium foil in a baking tray and place the trout on the foil. Make a few diagonal cuts in the whole trout to allow the seasoning to penetrate.
• Add the herbs and wine and a few slices of lemon.
• Make a foil parcel, folding the edges together to seal in the juices.
• Bake in a preheated oven 80C/360F (Gas Mark 4-5) for 15-20 minutes per lb. (35-45minutes per kg). Filets will need half the cooking time.
• Serve with crème fraiche combined with chopped dill.

     Ingredients

• 100g (4oz) pearl barley

• 1kg (2lbs) scrag end of neck of mutton or lamb, sliced

• 2½ ltr (4½ pts) water or vegetable stock

• 150g (6oz) carrots

• 1 small stalk of celery

• 100g (4oz) turnip of swede

• 150g (6oz) onion

• 2 medium leeks, thinly sliced

• ½ tsp thyme or handful of       rosemary

• Salt and Pepper to taste

• Parsley or chervil, chopped

• Pinch of sugar

             Method

• Wash and soak the pearl barley for 4 hours or overnight.
• Drain and add to a large pot of pressure cooker.
• Add the water or stock.
• Bring to the boil and skim well.
• Dice the turnip of swede, onion, leeks carrots and celery
• Add the remaining ingredients and simmer for another hour or until meat is tender, (or 5 minutes in a pressure cooker).
• Discard the bones and fat.
• Dice the meat and return to the pan. Add parsley or chervil to serve.
• Best prepared in advance so the fat solidifies to be removed before reheating.

     Ingredients

     Serves 8

• One 2½kg (5½ lb) pumpkin

• 50ml (2oz) olive oil

• 1 ltr (1¾pt) chicken or vegetable stock

• 75g (3oz) Parmesan cheese

• Salt and freshly ground pepper

• 25ml (1oz) double cream

• Parmesan cheese/croutons to serve

             Method

• Quarter the pumpkin, peel it and remove the seeds.
• Chop the flesh into small cubes.
• In a large pan heat half the oil, then stir in the pumpkin, stirring well to coat.
• Cover and fry over low heat for 10 minutes or until the pumpkin starts to soften and take on a golden colour.
• Pour in the stock, bring to a boil and simmer for 15 minutes, stirring occasionally until the pumpkin is cooked.
• Liquidize or blend until very smooth and silky. If too thick add more stock.
• To serve, reheat slowly, stir in the parmesan and cream and slowly bring to a boil.
• This soup freezes well. Cool and freeze after liquidizing. Thaw before reheating and add the cheese and cream before serving.

     Ingredients

• 175g (7oz) butter

• 2 tbs vegetable oil

• 1 large onion, diced

• 1 large green pepper, sliced

• 1 large red pepper, sliced

• 6 cloves garlic

• 4 limes, squeezed

• 1 ½ fish bouillion cubes, dissolved in 75ml (3 oz) boiling water

• 900g (2lbs) raw shrimp, cleaned and deveined

• 200g (8oz) raw squid rings, cleaned

• 450g (1lb) any white filleted fish, cut in large chunks

• 200g (8oz) clams in shells, cleaned

• 200g (8oz) raw cockles

     (4 ½ pounds of frozen seafood mix      can be substituted for the above if      desired.)

     White Sauce

• 400ml (16oz) milk

• 4 tbs flour

• 50g (2oz) butter

• 200ml (8oz) white wine

• Salt to taste

• 450g (1lb) mozzarella cheese, grated

             Method

• Melt the butter in a large pan, add the vegetables and garlic and sauté until soft but not coloured.
• Add the lime juice and the fish stock.
• Add the fish
• Make the white sauce- melt the butter in another pan, add the flour and stir well for about 1 minute. Add the milk and white wine and stir until well combined and smooth.
• Pour over the fish mixture and simmer until the fish is cooked.
• Spoon into bowls and sprinkle on the cheese. Grill until the cheese is melted and serve with crusty bread.

Rui and Gudong

     Ingredients

• 453½g (1lb) fresh prepared leeks OR 340g (¾lb) frozen, sliced
• 56½g (2oz) butter
• 453½g (1lb) tomatoes OR tinned tomatoes OR tinned tomato puree
• 680g (1½lb) potatoes
• 2pts water
• Salt and Pepper
• Cream (for serving)
• Chopped Parsley (for serving)

             Method

• Cook the sliced leeks (no need to wait for frozen leeks to thaw) gently in the butter in a heavy saucepan.
• Add peeled tomatoes and cook for a few more minutes.
• Add the peeled and diced potatoes.
• Season and stir well.
• Add the water and cook until the potatoes are soft or for half an hour.
• Blend until smooth.
• To serve, stir in the cream and sprinkle on the parsley.

     Ingredients

• 2 carrots, peeled and cut into small chunks
• 3 waxy potatoes cut into small chunks
• 1 mug of frozen peas
• 6 small cornichons or gherkins, sliced
• 2 rounded tbs of mayonaise
• 2tbs chopped parsley (optional)

             Method

• Bring a pan of salted water to the boil and add the potatoes and the carrots, cook for 4 minutes and then add the peas. Cook for another 4-5 minutes until all the vegetables are tender.
• Drain and cool for a few minutes then tip into a bowl. Add the pickle, mayonaise and parsley, if using.
• Mix well and season to taste.
• Serve with leftover beef, lamb or chicken.

     Ingredients

     Serves 4-6

• One 2½kg (5½ lb) pumpkin

• 50ml (2oz) olive oil

• 1 ktr (1¾pt) chicken or vegetable stock

• 75g (3oz) Parmesan cheese

• Salt and freshly ground pepper

• 25ml (1oz) double cream

• Parmesan cheese/croutons to serve

             Method

• 500g (20oz) long grain rice
• 400g (14oz) can of chopped tomatoes
• 142g (5oz) tomato puree
• 1 red pepper
• 1½ onions
• 1 red chilli—seeds removed
• 1tsp thyme
• 1tsp Curry powder
• 2-3tbs oil
• 2 vegetable stock cubes
• Salt to taste
• Butter if required

     Ingredients

• 75g (3oz) red lentils
• 200g (8 oz) fresh tomatoes or one 15 oz can
• 1 small onion
• 150g (6oz) cheddar cheese, grated
• 1 egg
• 250ml ( ½pint) milk or vegetable stock
• Seasoning, nutmeg (optional)

             Method

• Grease a lidded baking dish.
• Slice the tomatoes and chop the onion.
• Place layers of tomato, onion, lentils and cheese in a dish with the seasoning, reserving a little of the cheese.
• Best the egg with the milk or stock and pour over the lentils.
• Sprinkle the rest of the cheese on the top.
• Over with the lid and bake at 180C/360F/Gas mark 4 for 45 minutes.
• Remove the lid and cook for another 30 minutes until browned.

     Ingredients

• 1 butternut squash, peeled, deseeded and cut into 2.5cm cubes
• 50ml (2oz) olive oil or margarine
• 2 medium red onions peeled and cut into wedges
• 3 garlic cloves, skinned and sliced
• 400g (14oz) chopped tomatoes or 4 fresh tomatoes, quartered.
• 75g (3oz) pine nuts, toasted
• 1 tsp paprika
• 2 tsp chopped rosemary leaves
• 9 sheets of egg free lasagne

     Sauce

• 50g (2oz) butter or margarine
• 50g (2oz) flour
• 600ml (1pt 4oz) milk (soya milk can be substituted)
• Salt and pepper

             Method

• Heat the oil or margarine in a large roasting tin in the oven at 180C.
• Add the squash, red onions, garlic  and rosemary, and a little paprika and bake for 20 minutes.
• Add the tomatoes, and pine nuts and cook for another 10 minutes, stir occasionally until the vegetables are browned and softened.
• Remove from the oven and place vegetables in a bowl. Add salt and pepper.
• Make the white sauce- Melt the butter or margarine, add the flour and stir, then add the milk, stirring constantly. Cook until thickened.
• Grease a 2 ltr lasagne dish with oil or margarine. Fill with alternate layers of vegetables and lasagne noodles.
• Pour over the sauce and bake at 180C for 40 minutes or until the noodles are soft.

     Ingredients

• 200g (8oz) chopped hazelnuts
• 75g (3oz) wholemeal breadcrumbs
• 2 onions
• 1 green pepper
• 1 clove garlic, crushed
• 1tsp dried mixed herbs
• 1tbs mild curry powder
• 2 tomatoes, chopped
• 1 egg, beaten
• 2 tbs olive oil
• Salt and pepper to taste

             Method

• Chop the onion and green pepper and fry in the olive oil until soft but not coloured.
• Combine the onion and pepper with the remaining ingredients and bind together with the beaten egg.
• Add the salt and pepper and pack in a loaf tin.
• Bake at 200C for 30-40 minutes. Serve with new potatoes and a green salad.

Zihong and Zhimin, New Year

     Ingredients

• 2 large onions, chopped
• 50g (24 oz) margarine or butter
• 100g (4oz) lentils
• 150g-225g (6-8 oz) cheddar cheese
• Salt
• Chopped mixed herbs (optional)

             Method

• Cook the onions in the butter or margarine over low heat for 15 minutes.
• Add the lentils and cover with boiling water. Cook until almost soft.
• Remove from the heat, add the seasoning and half the cheese.
• Place in a flat, oven-proof dish and add the rest of the cheese.
• Place under a hot grill until browned

     Ingredients

• 200g (8oz) butternut squash, peeled and cut into ¾” cubes
• 1 onion, chopped
• 2 small aubergines, cubed
• 1 red pepper, deseeded and cubed
• 1 large courgette, cubed
• 4 tomatoes, quartered
• 200g (8oz) button mushrooms, sliced
• 3 tbs. olive oil
• Salt and pepper
• 275g (11oz) risotto rice
• 1lt (2 pints) hot vegetable stock
• 50g (2oz) grated parmesan cheese
• 2 tsp chopped thyme leaves

             Method

• Preheat the oven to 200C/ 150F/Gas mark 4
• Put all the vegetables in a single layer in a large roasting pan, season and sprinkle with thyme. Pour over 1 tbs. oil and mix well.
• Roast for 30-40 minutes until tender and golden.
• Heat remaining oil in a deep saucepan or deep frying pan and add rice and stir. Gradually add the hot stock a little at a time until all the stock has been absorbed and the rice is just tender but not too soft. 
• Stir in the roasted vegetables and half the parmesan cheese.
• Transfer to a serving dish and sprinkle on the remaining cheese.

     Ingredients

• 300g (12oz) sweet potatoes, peeled and chopped
• pinch of salt and pepper
• pinch of nutmeg
• 50g (2oz) butter
• 2 tbs thick natural yogurt
• 1½tbs plain flour
• 150ml milk
• 3 eggs, separated
• 3 tbs chopped walnuts

             Method

• Preheat the oven to 190c/375F/Gas mark 4-5
• Cook the sweet potatoes in salted boiling water until just tender. Drain and put through a sieve.
• Beat in the salt, pepper, nutmeg, 1oz butter and the yogurt
• Melt the remaining butter in a pan and add the flour. Cook for one minute.
• Add the milk and stir until thickened.
• Beat the sweet potato puree into the sauce and add the egg yolks.
• Whisk the egg whites until stiff but not dry and fold carefully into the potatoes.
• Add the walnuts.
• Spoon into a greased souffle dish and bake for 35-40 minutes until well risen, puffed and golden.

     Ingredients

• 25g (1oz) hard margarine
• 100g (4oz) self raising flour seasoned with salt and pepper.
• 2 tbs milk
• 2 tbs water
• 400g (14oz) can of chopped tomatoes, drained and mashed
• 75g (3oz) parmesan cheese, grated
• ½ small onion, chopped
• 100g (4oz) mushrooms, sliced
• olives to decorate
• 1tbs mixed herbs

             Method

• Rub the margarine into the seasoned flour until well blended and like breadcrumbs
• Combine the milk and water and add to the flour to make a soft dough.
• Form into a ball and flatten then roll our to about 1/2 inch thickness.
• Place the dough on a greased baking sheet.
• Spread with the mashed tomatoes add a layer of grated cheese, some onions and the sliced mushrooms.
• Bake at 180 C for 15-20 minutes. Add the olives (optional) for the last few minutes of cooking.

     Ingredients

     Serves 6—8

• Large pot of double cream
• 250g mascarpone cheese
• 75ml Tia Maria (or similar)
• 5tbs golden caster sugar or soft light brown sugar
• Packet of sponge fingers
• 300ml strong coffee (instant or filter)
• Grated chocolate, for decoration
• Cocoa powder, to sprinkle

             Method

• Put the cream, mascarpone, liqueur and sugar in a bowl and beat well to combine (consistency should resemble thickly whipped cream).
• Prepare a serving dish. Put coffee into a shallow dish and dip in the sponge fingers just sufficiently to soak but so they are not too soggy.
• Layer half of the sponge fingers into a serving dish.
• Spread over half the cream mixture, grate a bit of the chocolate over and then repeat with remaining sponge fingers, cream and chocolate.
• Dust very lightly with a little cocoa powder and grate on a bit more chocolate if liked.

     Ingredients

• 1 pack of digestive biscuits
• 1 large pack of marshmallows
• 1 bar Cadbury milk chocolate per person

             Method

• Put the marshmallows on a skewer.
• Toast over an open flame until very hot and glowing
• Remove from the fire and blow out the flame
• Sandwich with ½ bar of the chocolate between 2 biscuits and press together.
• Eat straightaway- very sweet and sticky- but delicious

     Ingredients

     Serves 4

• 4 large cooking apples, peeled, cored, and chopped into large pieces
• 1 tbs water
• 3 tbs sugar, plus extra to taste
• Ready made custard, ice cream, double cream or creme fraiche to serve (optional).

     Crumble topping

• 75g (3 oz) butter
• 75g (3 oz) brown sugar
• 200g (8oz) plain flour

             Method

• Preheat oven to 180C/350F/Gas mark 4
• Heat the apples, water and sugar in a large pan stirring occasionally until the apples are broken down and beginning to soften. Taste and add more sugar if required.
• Make the topping by combining the flour and sugar and rubbing in the flour with your fingertips until the mixture resembles breadcrumbs.
• Spoon the apples into an ovenproof dish and sprinkle over the crumble topping.
• Bake for 18-20 minutes until the topping is golden brown and the filling is bubbling.
• Spoon into dish and drizzle over custard or any other topping.

     Ingredients

• 250ml (½ pt) milk
• 75ml (3oz) double cream
• Grated rind of half a lemon
• 25g (2oz) caster sugar
• 3 eggs
• 1 loaf of bread cut into 8 slices - best if a few days old (any leftover bread, croissants, rolls or panettone can be used)
• Butter for spreading
• 50g (2oz) raisins
• 50g (2oz) candied peel, finely chopped
• Freshly grated nutmeg

             Method

• Preheat the oven to 180C/350F/Gas Mark 4
• Butter a 2 ltr baking dish.
• Slice the bread, not too thick and butter each slice
• Cut each slice into 2 triangles
• Arrange one layer of the bread over the base of the dish.
• Sprinkle over some peel and raisins, cover with rest of the bread and the remaining peel and raisins.
• Combine the milk and cream and add the caster sugar and lemon rind.
• Add the eggs to the milk mixture and whisk again.
• Pour the mixture over the bread and sprinkle with the grated nutmeg.
• Bake for 30-40 minutes and serve warm.

     Ingredients

     Serves 4

• 300g whole yoghurt
• 4 eggs
• 1 banana
• 6 spoonfuls of sugar
• 150g amaretti cookies
• 5g chopped almonds

             Method

• Whisk the sugar together with the egg yolks until you obtain a foamy cream.
• Mash the amaretti biscuits into a crumble (leave 4 whole biscuits for decoration).
• Mash the banana with a little bit of the yoghurt.
• Mix the cream, the crumbled amaretti, the banana-yoghurt mash and the rest of the yoghurt together.
• Divide it all into four cups and leave in the fridge for at least one hour.
• Before serving, decorate each cup with an amaretto biscuit and some chopped almonds.

     Ingredients

• 70g (2½ oz) self raising flour
• 45g (1½ oz) caster sugar
• 50g (2oz) margarine
• ½ tsp vanilla extract
• Rolled oats or desiccated coconut
• Glace cherries

             Method

• Preheat the oven to 160C/320F (Gas Mark 3)
• Cream together the margarine and the sugar until light and fluffy
• Add the vanilla and then stir in the flour. Mix well
• Divide the mixture into 20 pieces and roll each into a ball with wet hands.
• Roll the balls in oats or coconut.
• Place on a greased baking tray, press out slightly and place a small piece of cherry in the centre of each biscuit.
• Bake for 15-20 minutes

     Ingredients

• 450g (1lb) sugar
• 200ml (7oz) milk
• 1 tbs butter
• 1 tbs golden syrup
• 50g (2oz) broken walnuts
• 1 tsp vanilla

             Method

• Mix the sugar, milk, butter and syrup in a pan.
• Boil for 20 minutes, stirring occasionally, make sure it doesn’t stick to the pan.
• Add the walnuts and vanilla.
• Let cool and beat thoroughly.
• Pour into a shallow baking tin and let it set.
• Cut in small squares and store in an airtight tin.

     Ingredients

     Serves 6 -8

• 125g (4oz) softened butter or margarine 
• 125 g (4oz) caster sugar
• 110g (3½oz) self raising flour
• 1 tsp baking powder
• 30 g (1oz) ground almonds
• 2 large eggs
• 2 tbls ginger syrup (or juice from the pears if using) – add extra ginger or a couple of chopped knobs of preserved ginger if you want a really gingery dessert.

     Topping

• 90 g (3oz) granulated sugar.
• 90 g (3oz) butter
• 2 tbls spoons of ginger syrup from a jar of preserved ginger
• 4 large firm pears

     Method

• Set a shallow cake tin (23 – 25 cm) over low heat to melt the butter. When melted, add the granulated sugar and syrup and stir until a rich golden colour.
• Peel, core & thickly slice pears if using fresh ones – arrange on the toffee base
• For the cake, mix all the ingredients together until they are thoroughly combined.
• Spread the mixture over the pears
• Bake at 190°C/375°F (Gas Mark 5) for 25 – 30 minutes or until just set. Allow to rest for a little while in the tin and then invert on to serving plate. (Tip – put cake tin on baking tray to catch any drips if syrup ‘boils over’.
• Serve with crème fraîche or ice cream.

     Ingredients

     Serves 6—8

• Enough sponge cake to cover the bottom of a medium sized Pyrex bowl – to about an inch thick. As plain a sponge as you can find, or else get economy sponge cake mix from Sainsburys.

• About a cup of sherry or fortified wine (cooking sherry), or a little more, enough to soak the sponge well.

• 1 packet of raspberry or strawberry jello (or 1 packet of vegetarian jello for vegetarians or people who don’t have beef or pork gelatine) – this vegetarian  jello is available in Holland and Barrett the health food shop chain.

• A 300 ml carton of double cream

             Method

• Cut up your sponge and cover the pyrex bowl with it, maybe to 1 inch.
• Prepare a serving dish. Put coffee into a shallow dish and dip in the sponge fingers just sufficiently to soak but so they are not too soggy.

• Pour on the trifle or fortified wine, let it soak in as evenly as you can.

• Then make the packet of jello as per the instructions on the packet and pour over the sponge; let it set for a few hours or overnight in the fridge.

• When it is good and firm, beat the double cream until it is stiff and starting to stick to the beater (with a beater or whisk) and then pour over the trifle.