A delicious and versatile pudding

This is a great tasty kind of bread. It doesn't need yeast so it is really easy to make.

A simple party snack based on small eggs, ideal for children to help prepare

A pork stew, serve with rice gnocci, noodles* or pasta. As hot as you want it to be

* Hungarian noodles are big chunky thinks called (phoneticaly) nok-ed-li. they are made from flour and egg and cut straight into boiling water from a plate

My way of using up big courgettes/ little marrows. A few large courgettes and some excess peppers will provide enough sweet relish for a year. It makes a kind of burger relish. Great with cheese. I tend to double the quantities, which will produce around 8 or 9 jam jars worth of relish.

This will keep a year at least

A Moroccan classic Paula Wolfert. Track down her 'Moroccan Cuisine' if you like this sort of thing.

This makes a fantastically moist and flavoursome cake.

Eastern European/Jewish potato cakes (a bit like bhajis)

A tasty vegetarian nut roast, especially good for winter

Proper squidgy goo-ey ones. Not nasty crunchy ones.

A really basic, adaptable cake which works with almost any additional flavouring in place of the lemon.

Easier than you might think.

Grass fed Kerry Hill mutton is even tender enough to enjoy in a quick stir fry. This sharp, sweet marinade is perfect for those who shy away from spicy foods.

A faintly Indonesian style beef curry, a great alternative to a stew for using up stewing steak.

The definitive pickled onion recipe. Perfectly crunchy, and with a bit of a kick.