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Vegetable Risotto

300g risotto rice

1.5 pints vegetable stock

1 courgette (small cubed)

2 medium carrots (small cubed)

1 medium onion (finely chopped)

Cupful frozen petit pois

Olive Oil

Grated Mozzarella (or your favourite cheese!)

Firstly, put a little olive oil into a large saucepan. Gently fry the onion for a couple of minutes, then add the courgette, the carrot and the peas. Fry for two to three minutes. Next, add the rice and fry for no longer than one minute. You now need to add the stock in small additions - each time the sauce thickens, add some more stock. When you have added all the stock the sauce should be nice and thick and creamy, and the rice cooked through. Remove from the heat and stir through the cheese to taste. You may wish to drizzle with some olive oil or even chilli oil to taste.

Lemon Drizzle Cake

6oz Butter

7oz Castor Sugar

8oz Self Raising Flour

3 Eggs

1 Lemon

Half teaspoon vanilla extract

Firstly, cream together the butter and 6oz of sugar. Then add the whisked eggs gradually until mixture is light and creamy. Then stir in the flour in two or three additions. Add the vanilla extract and the juice and rind from half the lemon. Put the mixture into a lined 2lb loaf tin and place into a medium hot oven - about Gas Mark 4, 150 C. While the cake is cooking, mix the remaining lemon juice together with 1oz sugar (to taste!) When the cake is cooked, remove it from the oven and pour the lemon syrup mixture over the top of the cake. It should melt into the warm cake.

Yoghurt Cake

(Your pot is your measure.)

1 pot natural yoghurt

1 pot vegetable oil (or sunflower oil)

1 pot caster sugar

2 pots self-raising flour

1 teaspoon baking powder

2 eggs

• Mix all the ingredients with a electric whisk.
• Make one big cake or lots of cupcakes.
• Lick the mixing bowl.
• Bake for about 30 mins at 180ºc.  

Chocolate Brownies

Makes 15/18 brownies

7 oz butter

4 oz self raising or plain flour

7 oz dark chocolate

3 eggs

8 oz caster sugar

½ teaspoon vanilla extract

(add 5oz of chopped nuts if choose to).

• Melt the butter and chocolate over a pan of simmering water. When melted remove from the heat and allow to cool for a few minutes.
• While the above is going on, beat the eggs with vanilla and sugar into a large mixing bowl.
• When the chocolate mixture has cooled just a little, beat into the chocolate and butter, the eggs, sugar and vanilla, then add flour (and nuts if desired). Mix well.
• Pour into a greased tray (about 12” x 6” ish) Cook at 180 C for about 25 minutes until top is light and cracking and the mixture has the slightest wobble when  shaken.
• EAT AND ENJOY!