• Preheat the oven to 180°C (350°F).
• Core and slice the apples.
• Beat the butter and sugar until soft and pale in color.
• Beat in the egg.
• Stir in the sour cream (or crème fraîche), flour, bicarbonate of soda, cinnamon, and salt.
• Fold in the sliced apples, leaving some for decorating the top.
• Place the batter in a lined baking dish and bake for 30 minutes, or until a skewer comes out clean.
• Serve warm with cream or ice cream as a dessert, or enjoy cold with a cup of tea or coffee.

• Preheat the oven to 160°C.
• Sift the flour into a bowl.
• Cut the butter into small cubes and rub it into the flour until a dough forms.
• Wrap the dough in cling film and chill for 30 minutes.
• Roll out the dough to a pound coin thickness.
• Line a 25 cm tart case or small tartlet tins.
• Prick the bases with a fork.
• Rest for 20 minutes.
• Place greaseproof paper and baking beans in the tart cases.
• Blind bake at 160°C for 25 minutes until golden.
• Trim the edges and let them cool.
• Increase the oven temperature to 200°C.
• Chop the pumpkin flesh and place it in a saucepan with the orange juice.
• Simmer for 15 minutes until soft, then blend until smooth.
• Allow to cool.
• Beat the egg into the cream, adding half the cinnamon and nutmeg.
• Mix with the sugar and pumpkin purée.
• Fill the pastry cases with the mixture.
• Bake small pies for 10 minutes and the large pie for an additional 20 minutes.

Optional:

• To make sugar syrup, heat caster sugar with lemon juice until boiling.
• Drizzle over the pies with buckthorn berries.

• Wash and peel the beetroots.
• Slice them very thinly using a mandoline or peeler.
• Sprinkle with salt and set aside for a few minutes.
• In a small bowl, mix the olive oil with the horseradish sauce.
• Pour over the beetroots and let them soften for 5 minutes.
• Halve the baby tomatoes and add them to the salad.
• Tear the fresh basil leaves and gently toss them in.
• Serve immediately and enjoy!

• Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
• Lightly grease a 20 cm round cake tin.
• Stir the lemon juice into the oat milk and set aside to curdle slightly, creating a vegan buttermilk.
• In a saucepan over medium heat, melt the margarine with the syrup and coffee granules (if using).
• Stir well and let cool slightly.
• Sift the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda into a large mixing bowl.
• Whisk to combine.
• Pour the oat milk mixture and melted margarine mixture over the dry ingredients.
• Stir well until a smooth batter forms.
• Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
• Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
• To make the frosting, beat all frosting ingredients together until smooth.
• Once the cake is completely cool, spread the frosting evenly over the top.

• Sift the flour into a large bowl.
• Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
• Stir in just enough cold water with a knife to bring the mixture together into a dough.
• Roll out the dough on a floured surface into a circle about 10 cm larger than the tart tin.
• Carefully lift the pastry around a rolling pin and unroll it over the tin.
• Press the pastry gently into the corners.
• Trim away excess pastry and refrigerate for 30 minutes.
• Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
• Place a baking tray in the oven to heat.
• Heat the oil in a frying pan and gently fry the leeks until soft.
• Set aside.
• In a mixing bowl, whisk together the eggs, cream, cheese, dill, salt, and pepper.
• Spread the cooked leeks evenly over the pastry base.
• Scatter the haddock chunks over the leeks.
• Pour the cream mixture over the filling, ensuring even coverage.
• Place the tart on the preheated baking tray and bake for 25-30 minutes, or until golden brown and set.
• Allow to cool slightly before serving.

• Heat 1 tbsp olive oil in a deep pan over medium heat.
• Add the onion and shallot and sauté until soft.
• Add the garlic and cook for another 1-2 minutes.
• Pour in the white wine, bring to a boil, and let it reduce for a few minutes.
• Stir in the chopped tomatoes, tomato purée, and sugar.
• Season with salt and pepper.
• Simmer uncovered for 20-25 minutes until the sauce thickens.
• If necessary, remove the membrane from the monkfish.
• Rinse, pat dry, and cut into 2.5 cm chunks.
• On a plate, mix the flour with salt and pepper.
• Lightly coat the monkfish in the flour, shaking off any excess.
• Heat 2 tbsp oil and butter in a frying pan over medium heat.
• Cook the monkfish for about 3 minutes per side until golden brown.
• Let it rest for a few minutes.
• Spoon the tomato mixture onto plates and place the monkfish on top.
• Garnish with chopped parsley and serve immediately.

• Preheat the oven to 220°C.
• Rinse the duck and place it on a rack in a baking tray.
• In a bowl, mix half of the water, 1 tbsp chopped chilies, 3 tbsp white vinegar, 3 tbsp soy sauce, 3 tbsp hoisin sauce, and five-spice powder.
• Pour the mixture over the duck.
• Roast the duck uncovered for 20 minutes, basting and turning frequently until light brown.
• Reduce the heat to 180°C and continue roasting, basting regularly, for 1 hour.
• Remove the duck from the oven and let it cool completely.
• Cut in half, discard the backbone, and chop into small serving-sized pieces.
• Heat the oil in a wok over high heat.
• Stir-fry the ginger and garlic for 1 minute.
• Add the duck pieces and stir-fry for 3-4 minutes until heated through.
• In a bowl, mix the remaining water, 1 tbsp chopped chilies, 1 ½ tbsp white vinegar, 1 ½ tbsp soy sauce, 1 tbsp hoisin sauce, and the cornflour.
• Pour over the duck and cook until the sauce thickens.
• Add the pineapple and green onions, stir-frying for another 2 minutes until the pineapple is hot.
• Serve with sticky rice and garnish with green onion curls.

• Preheat the oven to 200°C (Gas Mark 6).
• Stuff the onion, sage, and lemon halves into the cavity of the chicken.
• Drizzle the chicken with rapeseed oil.
• Place the chicken breast-side down in a baking dish and roast for 1 hour, covered.
• Remove the cover, turn the chicken over, and roast for another 15 minutes to crisp up the skin.
• To check if the chicken is done, insert a skewer between the breast and the leg.
• If the juices run clear, it is ready.
• Let the chicken rest for a few minutes before carving.

• Preheat the oven to 180°C (Gas Mark 4).
• Melt the butter, sugar, and honey in a saucepan over medium heat, stirring occasionally until fully combined.
• Add the oats and mix well to coat them evenly in the syrup mixture.
• Transfer the mixture to a 20 cm round cake tin and press it down firmly with the back of a spoon.
• Bake for 15-20 minutes, or until the edges turn golden brown.
• Allow the flapjacks to cool completely in the tin before cutting into wedges.

• Crack the egg white into a mixing bowl and whisk with a fork until frothy.
• Gradually sift in half of the icing sugar, stirring with a wooden spoon.
• Add the peppermint oil and continue to add the remaining icing sugar, mixing until a smooth, firm paste forms.
• You may not need all the icing sugar.
• Roll the paste into a long sausage about 3 cm in diameter, then cut into 1 cm slices.
• Place the peppermint creams onto a tray lined with greaseproof paper and let them dry in a warm place for 24 hours.
• Once the sweets have dried, break the chocolate into a heatproof bowl and place it over a pan of simmering water to melt.
• Remove from the heat.
• Dip half of each peppermint cream into the melted chocolate and place back on the greaseproof paper to set.