Serves 4/Vegan

You can serve this as a starter, or as part of a main course on a bed of something, mushroom risotto or mash with some celeriac added, among my favourites. Avocados become bitter after 15 minutes of cooking, so it's better to make your fellow eaters wait, than the avocados.

3 avocados
1 spring onion, finely chopped
2 cloves garlic, finely chopped
1 tomato, diced
2 oz/55g (vegan) cheese (cheddar, gruyère, comté, gouda, feta....), finely chopped
2 Tbsp freshly chopped herbs, especially coriander, oregano, or parsley
1 Tbsp capers
splash dry sherry or white wine
dash of tobasco
salt and freshly ground black pepper
3 oz/85g slivered almonds, toasted

Cut the avocados in half, and remove the flesh, leaving a slight border in the 4 juiciest specimens. In a bowl combine the avocado flesh with everything except 1/3 of the toasted almonds. Scoop the mixture back into the 4 juicy avocado shells and bake for no more than 15 minutes, at 400F/200C/Gas mark 6, as avocados become bitter if overcooked. Serve garnished with the remaining almonds.

PS. To toast raw slivered almonds: heat the grill, spread the almonds out on a tray, and place under the grill til the almonds are golden. Voilà......

Vegan/Serves 6+

1 large onion, finely sliced
4 sticks celery, chopped
4 Tbsp olive oil
4 large aubergines (eggplant), chopped into small cubes
1 large tin of tomatoes
2 Tbsp tomato paste
2 Tbsp sugar
4 Tbsp red wine vinegar
2 Tbsp sultanas
1-2 Tbsp capers
2 Tbsp green olives, stoned and chopped
1 Tbsp pine kernels
pepper
lemon wedges and parsley to garnish

Place onion and celery in a heavy casserole and gently cook in the olive oil till softened. Add aubergines, stirring till the aubergines are well coated. Place a lid on the casserole and gently cook the aubergines, turning them round from time to time until they are very soft. Add tomatoes, tomato paste, sugar, vinegar, sultanas, capers, green olives, and pine kernels. Season with plenty of pepper and simmer for 15 minutes, stirring frequently. Transfer to a serving dish, garnish with parsley and lemon wedges. This makes a substantial starter and is best served at room temperature with plenty of good French bread.

Vegan/Serves 4

3 14oz/400g tins artichoke hearts
a little olive oil
2 cloves garlic, crushed
2 1/2oz/70g each pitted black and green olives
1 small red chili, finely chopped
handful each chopped fresh coriander and parsley
squeeze of fresh lemon juice
freshly ground black pepper
2oz/55g toasted cashews or pinenuts

Rinse the artichoke hearts and drain. Cut each into quarters, and place them on baking tray. Drizzle over a little olive oil and gently toss. Place under a hot grill, til lightly browned, turn them and grill again. Turn into a bowl and toss with the remaining ingredients except the nuts and reserve a little of the herbs for a garnish. Leave to cool.

Serve at room temperature as a starter, on small plates, garnished with the nuts and the reserved herbs.
Variation (non-vegan): Top with some shavings of fresh parmesan.

Vegan/Serves 6

1 lb/450g baby cucumbers (fresh, unpickled gherkins)
3 Tbsp sesame seeds
2 Tbsp sunflower oil
1" piece root ginger, finely chopped
1 lb/450g beansprouts
1 red onion, sliced
3 cloves garlic, finely chopped
squirt or two of soya sauce
juice of one small lime
2 tsp toasted sesame oil
salt and freshly ground black pepper
handful fresh coriander, roughly chopped

Wash the baby cukes, rubbing off their prickly spines with your fingers. Cut them in half lengthways, and set aside. Dry fry the sesame seeds til golden in a wok or large frying pan. Remove from the pan and set aside. In the same pan, heat up the oil and sauté the ginger for a minute. Add the cucumbers, stir, and then cover to sweat for 10 minutes, stirring occasionally. They should remain crunchy. Turn up the heat, add the beansprouts and stir-fry til all of them have been touched by the heat, but retain their shape and crispness. Remove the pan from the heat and gently mix in the remaining ingredients, except for the coriander. Serve warm or at room temperature, sprinkled with the toasted sesame seeds and fresh coriander.

An unusual and impressive soup.

Serves 6-8

1/2oz/15g butter
1 onion, finely chopped
1 large clove garlic, finely chopped
2oz/55g white rice
2 1/2 pints/1.4 litres light vegetable stock or water
3 large egg yolks
grated rind of 1 lemon plus 3-4Tbsp juice
large pinch sugar
salt and pepper to taste
snipped herbs to garnish

Melt the butter in a large saucepan, add the onion and garlic and sweat, covered, til the onion is translucent. Add the rice and stir for a minute before adding the stock or water. Bring to the boil and simmer til the rice is just tender. Meanwhile, beat the egg yolks with the lemon rind in a large bowl. When the rice is tender, remove the pan from the heat, and whisking, pour the soup onto the egg yolks. Return to the pan and heat gently. Do not boil, or you'll scramble the egg yolks. Add 3-4 tablespoons of lemon juice, season, and balance the tartness with a little sugar. Serve garnished with snipped chives, parsley or coriander.

Serves 8

1oz/30g butter
2 onions, diced
2 sticks celery, chopped
2 cloves garlic, finely chopped
salt and loads of freshly ground black pepper
pinch each dried sage, thyme, oregano
2 pints/ 1.1 litres water or vegetable stock
14oz/390g potatoes, peeled and diced
1 lb/450g sweetcorn (frozen better than tinned)
extra 1/2oz/15g butter
half each small red and green pepper, diced
2 fl.oz/60ml single cream
2 tsp sugar, optional
parsley, butter, and black pepper to garnish

Melt the butter in a large saucepan and sweat the onions, celery and garlic with seasoning for 10 minutes. Add the herbs and cook for a minute before adding the water or stock and the potatoes. Bring to the boil and simmer for 20 minutes. Add the corn to the soup and bring to the boil. Puree half the soup and return to the pan.

Saute the peppers in the extra butter, and add them to the soup with the cream. Adjust the seasoning and add a little sugar if the corn isn't very sweet. Serve the soup garnished with a small pat of butter, chopped fresh parsley and a grinding of black pepper.

Vegan/Serves 4-6

2 Tbsp olive oil
2 lbs tasty ripe tomatoes, quartered
1 large onion, roughly chopped
2 cloves garlic, chopped
1 pint/570ml water
splash white wine
2 tsp sugar, or to taste
salt and pepper
snipped chives, to garnish

Heat the oil in a large saucepan over low heat. Add the tomatoes, onion and garlic and sweat, covered, for 15 minutes. Add the water and a quick a splash o' wine, pouring a glass for yourself, if liked. Simmer, covered, for 15 minutes. Remove from the heat and purée the soup with a hand held blender, (if you're lucky enough to have one - it's my most-oft-used kitchen thingy, other than a small knife or my potato peeler - go get one if you're lacking!), til nice and smooth. In the unhappy event that you are lacking, pour the lot into a blender or food processor, and whizz. Rub the soup through a sieve to remove the skins and seeds, pressing with a wooden spoon to liberate the maximum of tomato pulp. Season to taste with the sugar, salt and pepper. The quality of the tomatoes will depend upon the sugar content. With lovely organic homegrown toms, you might not want to add any extra sugar. Serve garnished with chives.

Serve, if you like, with a few garlic croûtons, made by rubbing a slice or two of stale bread with half a garlic clove, cutting it into squares, and frying til crisp in a little oil.

For a creamy version you could add a swirl of single cream to each bowl, or a little blob of crême fraîche.

This is one of my favourite soups, right up there with Split Pea. When I make it for just ourselves I make it so fiery we'll be sweating after a few spoonfuls. Harissa is a chilli paste with garlic and coriander, but use whatever hot sauce you have, taking into account that many contain vinegar or sugar, so you may have to adjust things slightly. To make it vegan, omit the egg, it's still delicious.

Vegan/Serves 6-8

1/2oz/15g dried shitake mushrooms
1/2 pint/290ml boiling water
1Tbsp sunflower oil
2 onions, chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 1/2 pints/1.4 litres vegetable stock
2 tsp sugar
3 Tbsp cider vinegar
2 Tbsp dark soya sauce
2 tsp toasted sesame oil
1-3 Tbsp harissa, to taste
6oz/170g firm tofu
2oz/55g bean thread noodles
2 Tbsp cornstarch, dissolved in 3 Tbsp cold water
1 egg, beaten
handful fresh coriander, roughly chopped

Soak the dried mushrooms in the boiling water for 30 minutes, then drain and slice them, discarding then stalk and reserving the liquid. Heat the oil in a large saucepan and sweat the vegetables, covered, over a low heat, for 15 minutes, stirring occasionally. Pour in the stock, the mushroom liquid, the mushrooms and the rest of the ingredients up to the tofu. Chop the tofu into 1/4" or 1/2cm slices, then cut into thin strips the same size and about 1"/2cm long and add to the brew. Bring to the boil and simmer for 20 minutes. Meanwhile, soak the noodles in cold water for 5 minutes, drain, and attack them with scissors to shorten their length and make them more manageable. (But don't overdo it! We don't want mush!) Add them to the soup, then stir in the cornstarch mixture to thicken. Slowly pour in the beaten egg, swishing the prongs of a fork in the soup to make thin strands. Cook another minute and serve it garnished with plenty of lovely fresh coriander.

Makes about 1 pint/500ml

I serve this sauce with steamed seasonal vegetables such as broccoli, cauliflower, courgettes, and mushrooms, and often use this as a filling for crisp puff pastry leaves.

Makes about 1 pint/550ml
12 fl. oz/340ml water
1 large clove garlic
2oz/55g butter
1 Tbsp cornstarch, mixed with 3 Tbsp cold water
2 eggs plus 2 yolks
grated rind of 1 lemon
6 Tbsp lemon juice
½ - 1 tsp sugar
salt and pepper

In a small saucepan heat the water, garlic and butter and simmer for 5 minutes. Thicken with the cornstarch mixture and cook for two more minutes. In a medium bowl whisk the eggs and yolks til frothy, then whisk in the lemon rind and juice. Remove the pan from the heat and pour its contents over the eggs, whisking all the while. Return to the pan and heat gently without boiling (so as not to scramble the eggs!) til the sauce thickens. Season with a little sugar, and salt and pepper to taste.

Serves 6+

3-4 medium aubergines (eggplant)
500g large mushrooms
olive oil
any left over cooked vegetables
1 large tin tomatoes, chopped
1 large onion, finely sliced
2 cloves garlic finely chopped
red wine
ground black pepper
basil, dried
3 eggs
300g fromage frais

Slice aubergine into thin slices lengthways. Brush each slice with olive oil lightly, trying not to use too much, place on an oven tin and grill, under a medium heat, turning from time to time until completely soft. Remove from tin and put to one side. Slice mushrooms and pile into the oven tin, turning over to coat in any remaining oil. Cook under grill but do not let them become juicy, they only need to be very lightly cooked, put to one side. Meanwhile make a tomato sauce with the onion sautéed in a little olive oil, when softened add the garlic, pour over the wine and bring to the boil to reduce slightly, add the tomatoes, and a sprinkle of dried basil, and cook on a high heat until slightly thickened. In an ovenproof dish, layer the mushrooms on the bottom, cover with a layer of tomato sauce, then the aubergines, cut unto smallish pieces with kitchen scissors, and any left over vegetables, cover with remaining tomato sauce, giving a fews twists of ground black pepper and a little salt if liked between each layer. Beat eggs into the fromage blanc and pour over the top, cook in a medium oven for about 30-40 minutes until the top has risen and is set.

This recipe makes a giant pot of full flavoured chili, so you'll have plenty to feed the freezer! Or divide the recipe by three to make 6-8 servings. The chili is best made a few hours if not the day before serving, to allow the flavours to develop and the TVP to soak up the sauce. Garnish with fresh coriander or oregano if you have it.

Vegan/Makes loads

4 Tbsp olive oil
1 1/2 lbs/680g onions, diced
1 1/2 lbs/680g celery, diced
1 lb/450g green peppers, diced
6 Tbsp mild chili powder, or to taste
few pinches dried oregano
3x 800g cans chopped tomatoes
2lbs/900g cooked kidney, pinto or borlotti beans
6oz/170g plain TVP mince
6fl oz/180ml water
9 fat cloves garlic, chopped
1 Tbsp soya sauce
5oz/140g tomato puree
1-2 Tbsp sugar
salt and lots of freshly ground black pepper

Heat up the oil in a very large pot, add the onions, celery, and a little salt, and sweat them, covered, for 15 minutes. Add the peppers, chili powder and oregano, and stir for a minute before adding the rest of the rest of the ingredients up to and including the soya sauce. Allow to simmer for about 20 minutes, til the vegetables are just tender, stirring frequently to prevent sticking. Add the tomato puree, and sugar and seasoning to taste. Simmer for a couple more minutes, then serve with rice, chips, baked potatoes, pasta, or simply some tasty bread.

Not the hissing sizzling beast served in restaurants, but a tasty version more suitable for home cooking.

Vegan/Serves two

1 Tbsp olive oil
4oz/115g mushrooms, cut into chunks
½ courgette, cut into strips
½ small green pepper, cut into strips
1 tsp cajun spice
2 tomatoes, cut into chunks
2 cloves garlic, sliced
squeeze of lemon juice
salt and black pepper
2 wheat tortillas
1 spring onion, sliced
2oz/55g cheddar or vegan cheese, grated
(soya) yogurt or sour cream and chopped coriander, to serve

You want the veg to remain crunchy, so cook it briefly over medium-hot heat: Heat the oil in a frying pan and cook the mushrooms, courgette, pepper and cajun spice for a few minutes, til the mushrooms begin to emit their juices. Add the tomatoes and garlic, cook for another minute, then remove from the heat. Add a squeeze of lemon juice and season to taste.

To serve immediately, lightly grease a baking tray with a little extra oil. Lay the tortillas on it, spread the vegetables on one half of each, then sprinkle over the spring onion and cheese. Fold over the empty half of tortilla. Cover with foil and bake at 180C/350F/gas mark 4, for 10 minutes. To serve later, allow the vegetables to cool, proceed as above when ready, and heat the filled tortillas for a few minutes longer in the oven. Serve with the last items in the recipe, if so desired, along with a baked spud, or homefries, or chips, or glazed squash, or salad, or an avocado with some garlicky vinaigrette.

Serves 4/Vegan

Serve these yummy fried potato cakes with any juicy goo that goes well with spuds: Chilli, cauliflower cheese, vegetable bourguignon, cabbage in a creamy sauce....... Or just melt some cheese on top. Or plop a dollop of crème fraîche thereon.

1 lb/450g potatoes, peeled and quartered
2 small leeks, finely chopped
2 oz/55g butter or vegan margarine
salt and loads of freshly ground pepper
a hint of nutmeg, if you like it
about 6 oz/170g plain flour
a little oil or butter for frying

Boil the potatoes til tender, adding the chopped leeks for the last minute. Drain thoroughly, then place over a low heat for a minute to get rid of excess moisture. Off the heat, add the butter and seasoning and mash. Add enough flour to make a soft but roll-able dough. Amounts will vary depending on the moisture of your spuds. On a floured surface, roll into a circle ½"/1cm thick, and cut it into 4 wedges.

Heat the a little butter or oil in a large frying pan, carefully transfer your lovely cakes to it, and cook for a few minutes on each side til golden.

It may sound strange, but olives have a wonderful texture and give a nice savoury taste. Use the firm Provençal sort rather than the Greek. Steve said these were the "most sausagey" homemade sausages he's ever had. Makes 8.

85g/3 oz pitted black olives
3 cloves garlic, roughly chopped
1 large spring onion, roughly chopped
170g/6 oz firm tofu, grated
2 red chillies, finely chopped
½ tsp dried oregano
salt and pepper
30 - 55g/1 - 2 oz fresh white breadcrumbs
a little beaten egg*
flour for dredging
sunflower oil for frying

Whiz the olives, garlic and spring onion in a food processor til the olives are minced. Tip this into a bowl , add the tofu, chillies, seasoning and enough breadcrumbs and beaten egg to bind the mixture. Shape into 8 sausages, and carefully roll them in the flour. Fry them in a little oil, turning then regularly til they're browned all over. A big pot of mash and you're away!

Vegans can omit the egg and use a little paste made of gram flour and water, though this adds some flavour of its own.

By special request, here is the recipe for this great stew, which is best served with a big pile of mashed potatoes and a green salad.
Vegan/serves 4-6

2 Tbsp sunflower oil
4 medium onions, sliced
2 carrots, sliced
1 lb/450g mushrooms, chopped
6 cloves garlic, sliced thinly crossways
2 courgettes, chopped
2 sticks celery, chopped
1 small red pepper, chopped
1 bay leaf
1 tsp dried marjoram
1 tsp dried thyme
plenty of freshly ground black pepper
28 fl oz/800ml water
14 fl oz/400ml dry red wine
1 vegetable stock cube
1 Tbsp tamari or soya sauce
2 tsp yeast extract (Marmite)
4 oz/115g dried kidney beans, soaked and cooked
1 Tbsp Cognac
2 Tbsp cornstarch, dissolved in a little cold water
salt to taste

Heat the oil in a large-ish saucepan and cook the onions over medium heat til they are nice and browned, stirring often. Add the carrots and mushrooms for the last few minutes of browning and then add the rest of the ingredients up to and including the black pepper, and cook for a couple more minutes, stirring. Add the water, wine, stock cube, tamari, yeast extract and cooked kidney beans, and bring to boil. Cover and simmer over a low heat for 10 minutes, until the vegetables are cooked "al dente". Add the cognac and stir. Mix in the cornstarch liquid and cook at a low boil until the sauce has thickened. Adjust seasonings if necessary.

Seitan is very easy and satisfying to make, and like tofu can be used in lots of interesting ways. Use pure gluten flour, not strong bread flour. You can vary the flavour of the seitan by adding crushed garlic, herbs, very finely minced onions, wine... to the dough.

Vegan - Makes about 1lb/450g

5oz/140g gluten flour
freshly ground black pepper
7 fl oz/205ml hot water
1 vegetable bouillon cube
1 heaping tsp yeast extract
3 Tbsp soya sauce
extra stock for boiling seitan

Combine the gluten flour and black pepper in a medium bowl. Dissolve the bouillon cube and yeast extract in the hot water and stir in the soya sauce. Add the liquid to the gluten flour and mix it quickly to a soft spongey dough. Leave to sit for 30 minutes.

Meanwhile bring a couple litres of water to the boil, and add some soya sauce, vegetable stock, seasoning, onion, garlic, wine, herbs, kitchen sink(!) etc, plus any stock that has leaked out of the seitan.

Cut the seitan into 2 or 3 chunks and pat into neat shapes. Slide into the boiling stock and simmer for an hour, turning the chunks from time to time. The seitan will puff up to double its size. Remove from the stock and allow to drain and cool. You can freeze the stock for future use if you like.

Serving suggestions:

• thread chunks of seitan onto skewers, brush with BBQ sauce and grill or BBQ
• marinate 1/2 inch/1cm thick slices in red wine and soya sauce, and fry in a little oil til browned
• marinate chunks of seitan in soya sauce, ginger and garlic, and use in vegetable or noodle stir-fries
• grate or process seitan to use in burgers or sausages
• cut the seitan into small chunks and fry til crispy - use as a topping for salads
• coat seitan with breadcrumbs and shallow fry in oil til crispy
• use in stews and soups
• use thinly sliced seitan in sandwiches
• heat thinly sliced seitan in a vegetarian gravy, and use as a filling in a crusty roll for a knife and fork sandwich
• your imagination is the limit!

A quick, delicious dessert. A throwback from my Brownie days! It was then stuffed with marshmellows and chocolate, and cooked in the coals of the campfire. I've cut the offending marshmellows (gelatine) and added a little cream. Experiment with chopped nuts, dried fruits and liqueurs (Baileys and Kahlua are good) for a bit of excitement.

Vegan

1 banana per person
4-5 squares plain chocolate per banana
single or vegan cream to finish

Wash the bananas and slit lengthways down the top without piercing the skin underneath. Stuff them with the chocolate. Place each banana on a large square of foil and bring up the edges of the foil to seal. Arrange the parcels snugly in an ovenproof dish so they don't fall over and leak. Bake at 190c/375F/gas mark 5 for 25 minutes. Place each parcel in a bowl and open, being careful not to scald yourself with the steam. Fold back the foil, pour over a splash of cream and serve.

Vegan/Serves 6

400ml/7 fl oz coconut milk
140ml/5 fl oz water
2 Tbsp Cointreau (orange liqueur)
200g/7 oz plain chocolate, broken into chunks

Pour the liquids into a small saucepan and heat until just before boiling point. Off the heat, add the broken chocolate and blend with a hand blender til smooth. Alternatively, put the whole lot into a blender. Pour into 6 ramekins and chill for several hours.

This recipe takes just a few minutes to make, plus a few hours to chill and set. It's rich and silky-smooth.

Serves 6-8

1 pint/570 ml single cream
1 tsp vanilla essence
14 oz/400g plain chocolate, chopped
2 eggs

Scald the cream and remove from the heat. Add the vanilla and chocolate and blend with a hand blender for a few seconds before adding the eggs. Blend til smooth. Alternatively, put the whole lot into a blender. Pour into 6-8 ramekins and chill for 4 hours.

This is also great as the custard in a chocolate trifle.

Serves 8-10

1 lb/450g dark chocolate
4oz/115g unsalted butter
5 Tbsp Cognac
24 petit beurre biscuits
3oz/85g ground almonds
1 egg yolk

Dice the chocolate and butter and melt them with the cognac in a bowl over hot but not boiling water. Meanwhile, place the biscuits in a plastic bag, and batter them with a rolling pin til you have lots of little pieces. These will provide the blotchy salami effect. Set aside a few tablespoons of the biscuits and pound them into powder.

Place the ground almonds in a small saucepan and over a gentle heat, constantly stirring, toast them till they are golden. Add a couple of spoonsful to the powdered biscuits. In a large bowl combine well the chocolate mixture, the biscuit chunks, the remaining toasted almonds, and the egg yolk. Allow this to cool and solidify for a couple of hours, then turn the mixture out onto a large sheet of greaseproof paper. Shape it into one or two sausages, patting it firmly together and rolling it about to remove cracks, so it is about 2"/5cm in diameter. Sprinkle the reserved biscuit crumbs and almonds over and gently roll the salami about to coat. Wrap it in greaseproof paper, and then foil or a freezer bag, and freeze for at least 3 hours.

Remove it from the freezer about 40 minutes before you plan to serve it. Just before serving, cut the salami into 1/2"/1cm slices and serve it with mascarpone, whipped cream, fromage frais or crème fraîche, and a selection of fresh fruits, if you like. This is a rich dessert, so 3 slices per person are usually enough.

4 oz/115g butter or margarine
4 oz/115g molasses
14 oz/400g flour
7 oz/200g dark brown sugar
3 tsp ground ginger
2 tsp cinnamon
2 tsp baking powder
1 tsp bicarbonate of soda
3 eggs
7 fl oz/200 ml buttermilk
good marmalade, to serve

Preheat the oven to 325F/170c/gas mark 3. Grease and flour an 11" x 8" or similar sized cake tin. In a large bowl combine all the dry ingredients and make a well in the centre. Melt the butter with the molasses, and add to the dry ingredients with the eggs and buttermilk. Quickly mix to a smooth batter and pour into the prepared tin. Bake for 30-35 minutes til the cake is well risen and springy to the touch. Cool in the tin, and then cut into squares. Serve with a heaping dessertspoon of marmalade on top.

Makes 12 muffins

1lb/450g flour (mixture white and whole wheat)
3oz/85g brown sugar
2 tsp baking powder
1 egg
2oz/55g butter or margarine, melted
8 fl oz/230ml buttermilk
5oz/140g blueberry jam

Pre-heat the oven to gas mark 4/180C/350F. Grease the muffin tins or a 1lb loaf tin.
Combine the dry ingredients in a bowl and make a well in the centre. Add the egg, butter or margarine and buttermilk and mix quickly before folding through the blueberry jam, to achieve a marbled effect. Spoon into prepared tins and bake 15 - 20 minutes for muffins or 25 - 30 minutes for a loaf. Serve warm with butter.

Makes about 40

5 1/2oz/155g butter or margarine
4oz/115g caster sugar
4oz/115g brown sugar
1 egg
1 tsp vanilla essence
8oz/225g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
8oz/225g plain chocolate, chopped into small dice

Preheat the oven to 375F/190C/gas mark 5. Cream together the butter and sugars, then mix in the egg and vanilla. In a separate bowl, sift together the flour, soda and salt, and then add this to the butter mixture. Mix well, and then stir in the chocolate pieces. Drop rounded teaspoons of the dough, each about an inch/2cm in diameter, on a greased baking tray, leaving two inches/4cm between them. Bake for about 9-11 minutes, til just golden.

Variations:
Use some or all milk chocolate
Add some chopped nuts
Omit chocolate, and use small vegetarian gumdrops for a fruity version.

These are much better than store bought! And no 'E-numbers'....

Makes 12-14

8oz/225g plain flour
8oz/225g whole wheat flour
2 tsp dried easy-yeast
1 Tbsp sugar
1 tsp salt
3 Tbsp sunflower oil
8 fl oz/230ml milk
8 fl oz/230ml boiling water
1/2 tsp bicarbonate of soda, dissolved in 3 Tbsp warm water
butter and oil for greasing
cornmeal (polenta) for dusting

Combine the flours, yeast, sugar and salt in a bowl. Tip half into a mixing bowl, make a well in the centre, and add the oil, milk and water. Mix to a thick batter using electric beaters, and gradually add the remaining flour mixture. Beat for several minutes til the batter becomes gluey, gummy and elastic. Alternatively, beat like nobody's business by hand, and burn a few calories! Cover the bowl with a plate and leave in a warm place to prove til it has doubled in bulk. Beat the batter down with a strong fork or spoon, and leave to prove again. Beat in the dissolved soda mixture til well blended, then leave the batter to rest while you set up.

Pour a little oil in a saucer to use for greasing the pan. Pour a little cornmeal in a saucer to use for dusting. Grease with butter as many 4"/9cm cooking rings as you have. The more you have the less time it will take to cook the lot. I usually use 4, as that's all I have!

Depending on the number of rings you're using, heat up one or two large, heavy-based, preferably non-stick, frying pans til very hot, and then spread a little oil over using kitchen towel. Place the greased rings in, turn down the heat to very low and sprinkle a dusting of cornmeal into the rings. Spoon in a couple spoonsful of batter into each ring, and spread it to the edges. It should be about 1/2"/1cm high. (The batter will be very thick and gummy, and may not want to leave the bowl!) Sprinkle some more cornmeal on top, and leave to cook for about 5 minutes, shifting them about once the batter has set, so they cook evenly. When they are puffed up and the tops begin to look dry, turn them over, and remove the rings. If the muffin sticks in the ring, hold the ring with an oven glove, and push gently on the muffin with a spatula to free the little devil. Cook the second side for 5 minutes, and remove to a wire rack to cool.

Butter the rings again (they should have cooled enough by now to handle), scraping out first any dough stuck on the inside. Wipe the pan with oil, and repeat the process til all the batter is used up.

To serve, (at the risk of sounding like Delia!), don't cut the muffins, but poke horizontally with the prongs of a fork all around the muffin, and then gently tear in half and toast. Bliss!

Makes 18 muffins

1lb 6oz/620g flour (mixture white and whole wheat)
3oz/85g porridge oats
4oz/115g brown sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1 large egg
2oz/55g butter or margarine, melted
12 fl oz/340ml milk

Pre-heat the oven to gas mark 5/190C/375F and grease the muffin tins.
Combine the dry ingredients in a bowl and make a well in the centre. Add the egg, butter or margarine and milk and mix quickly to a soft dough, adding a little extra milk if necessary. Spoon into prepared tins and bake 15 - 20 minutes. Serve warm with butter.

Variation: Add a peeled chopped apple when you mix in the wet ingredients, or a couple handfuls of raisins.

Makes about 24

1 lb/450g plain flour
1 lb/450g whole wheat flour
2 tsp salt
2 Tbsp brown sugar
14g easy yeast (2 sachets)
2oz/55g butter, chopped
8 fl oz/230ml boiling water
10 fl oz/290ml buttermilk
14oz/400g mashed potatoes
poppy seeds, to garnish

In a large bowl mix well the flours, salt, sugar and yeast. Make a well in the centre, and add the chopped butter and boiling water. Leave for a moment to melt the butter before stirring in the buttermilk and mashed potatoes. Mix to a firm dough, adding a little extra flour or water as necessary, and knead for 10 minutes. Place the dough in a clean greased bowl, and swish it around to coat. Cover with a damp cloth and place in a warm-ish place til doubled in bulk. Knock down and prove again. Knock down once more and shape into knots, cloverleafs, bagels, baguettes or indeterminate blobs. Place the rolls on trays lined with greaseproof paper, (or just plain greased trays), brush them with some extra buttermilk or water, sprinkle over the poppy seeds (sesame seeds, linseeds, or plain muesli flakes for variety) and leave them to rise one more time.

Preheat the oven to 425F / 220C / gas mark 7. Bake the rolls for about 20 minutes, til groovily browned and crusty in some spots, and pale and soft in others.

Sourdough bread is delicious. It's a hearty loaf, made using a starter fermented by airborne yeast as leavening in place of traditional bread-making yeast. With, strangely enough, an appealing sour flavour. Allow several days for completion, and save some dough from each batch as a starter for your next.

Vegan/Makes 2 loaves

Starter:

8oz/225g/2 cups wholewheat flour
15 fl oz warm water

Mix together the flour and water til lump free, cover the bowl with muslin or a tea towel and then place the bowl in a warm spot, for 2 - 5 days, til the mixture is bubbly, and has an agreeable sour smell.

Dough:

Sourdough starter
2lbs/900g/8 cups whole wheat flour
2 tsp salt
4 Tbsp brown sugar
3 fl oz/90 ml sunflower oil
7-8 fl oz/205-230ml warm water

Combine the dry ingredients in a large bowl, make a well in the centre, then add the oil, starter, and enough warm water to make a firm dough. Knead the dough for about 10 minutes, and then place it in a clean greased bowl, turn it about to coat it with oil, then leave it to rise for several hours in a warm place, covered with a damp tea towel, til more or less doubled in bulk. This could take 8 hours for sourdough!

If you have time that day to allow for another long proof, knock back the dough, and remove about a half a cup to use as a starter for your next batch, (in a jar, covered with a little water, this will keep for several weeks in the fridge), before dividing the dough between two greased 1 lb loaf tins, and leave to prove til nearly doubled, another long period. If not, simply knock it back, replace it in the bowl with a fresh damp tea towel to cover, and allow it to have a slow proof the fridge overnight. Next day, knead the dough a little, and don't forget to remove some for your next batch, then prove it in the greased tins for several hours, in a warm draught-free spot. Your sourdough will probably not quite double it's bulk, but when it has risen substantially, bake your loaves at 200C/400F/gas mark 6, for 30-40 minutes.

For your next batch made with the reserved starter, proceed as above, adding the starter to the well and using a total of about 18 fl. oz - 1 pint/520 - 570 ml warm water, adding more flour or water as necessary to make a firm dough. Don't forget to always remove some of the proved dough as starter for your next batch!