Summer Recipes




Preheat oven 350F/180C/Gas4

4oz butter,7oz caster sugar, 1 egg, 1tbsp (whole lemon) grated zest, 2 tbsp lemon juice, ½ tsp vanilla extract, 9oz plain flour, ¼ tsp baking power, ¼ tsp bicarbonate of soda, ¼ tsp salt.

Cream the butter and sugar, add the egg and beat well then add the zest, juice and vanilla. Mix in the dry ingredients until it forms a dough. Wrap in cling film and leave in fridge for an hour.

Take teaspoonful’s of mixture and form into balls.

Put icing sugar on a plate and roll the balls in to coat them before putting on a baking tray (I use silicon liners) and baking for 9 -11 minutes. Allow to cool for a couple of minutes on tray before finishing on a wire rack.


Preheat oven 350F/180C/Gas4.Bottom line in a 7″ x10/11″ tin.

6oz plain flour, 1 tsp baking powder. 1 tsp bicarbonate of soda, pinch of salt, 3 tsp mixed spice, 6 oz soft brown sugar, 6 fl oz vegetable oil, 3 small or 2 medium eggs, 7oz courgettes grated, 3 oz raisins.

Mix all the dry ingredients together, beat the eggs into the oil, mix into dry ingredients and add the raisins and grated courgette. Pour into the tin and cook for 40 minutes.

Cool on a rack and cut into pieces when cool.


Preheat oven 375F/190C/Gas5. Oil a 9″ sandwich tin.

8oz red lentils,¾ pt. water, 1 large onion, 1oz butter, 4oz grated Cheddar cheese, 1tsp Dijon mustard, 1 egg, 1oz breadcrumbs, salt and pepper to taste

Cook the lentils in the water until soft and all water is absorbed. Keep an eye on them, they will only take 10 minutes. Chop and cook the onion in the butter until transparent. Combine all the ingredients together and press into the tin. Cook for 30 minutes, Serve hot or cold in wedges.