Mini cupcakes with chocolate

Ingredients
50g self raising flour
50g sugar
50g butter
1 egg
Chocolate chips

1. Preheat over to 180°C / 350°F / gas 4

2. Beat sugar and butter together

3. Add flour and egg and mix well

4. Put mixture into small paper cupcake cases on a baking tray

5. Push 3 chocolate chips into the top of each one

6. Bake for 15 minutes and leave to cool

Bacon and egg salad

Ingredients
Lettuce
3 slices of bacon
1 egg
40g feta cheese, crumbled
4 tbsp mayonnaise
Chopped chives

1. Cut the bacon into small pieces and fry

2. Poach the egg

3. Place the lettuce, bacon, cheese, mayonnaise and chives in a bowl and mix, then arrange on a plate

4. Put the egg on top of the salad

Serves 1

Salmon salad

Ingredients
Lettuce
1 salmon fillet
Chopped walnuts
1 tsp lemon juice
1 tsp poppy seeds
4 tbsp mayonnaise
Fresh parsley
Croutons

1. Fry the salmon then break up into small pieces

2. Put all ingredients into a bowl and mix

3. Serve

Serves 1

Potato, bacon and onion in cheese sauce

Ingredients
2 small potatoes (sliced)
1 onion (sliced)
3 slices of bacon (chopped)
25g butter
packet of cheese sauce (to make about 150ml)
1 tsp rosemary
1/2 tsp thyme
1/2 tsp poppy seeds

1. Melt the butter in a pan and fry the potatoes and onions for 10 minutes.

2. Add the bacon and cook for a further 5 minutes. Stir in the herbs and poppy seeds

3. Make the cheese sauce according to packet instructions and pour over the other ingredients in the pan

4 Stir well and serve immediately

Serves 1

Fish lasagne

Ingredients

250g lasagne sheets
2 white fish fillets

100g tin tuna
500g tomato pasta sauce
500g white lasagne sauce
50g cheddar, grated
2 tsp parsley 

1 tsp garlic powder

1. Preheat oven to 180°C / 350°F / gas 4

2. Break up the fish and fry for 10 minutes

3. Stir in the tuna, bolognese sauce and herbs and heat through for 5 minutes

4. Place a layer of lasagne sheets in the bottom of a baking tin / dish

5. Spread half of the mixture on top, then another layer of lasagne sheets, then mixture, then lasagne sheets

6. Spread the white sauce over the top and sprinkle the grated cheese over

7. Bake for 30 minutes

Serves 4

Chewy cherry biscuits

Ingredients
30g demerara (brown) sugar
50g butter
3 tablespoon golden syrup
50g plain flour
50g glace cherries (chopped)
30g cornflakes (crushed)

1. Preheat oven to 180°C / 350°F / gas 4. Grease 2 baking trays

2. Melt the sugar, butter and golden syrup over a low heat. Stir in the flour

3. Add the cherries and cornflakes and stir

4. Put spoonfuls of the mixture onto the trays, well spaced out

5. Bake for 10 minutes

Makes about 10

Tuna pasta bake

Ingredients
150g pasta
100g tinned tuna
400g tomato pasta sauce
50g sweetcorn
200ml water
Cheddar cheese, grated

1. Preheat oven to 180°C / 350°F / gas 4

2. Put all ingredients into a baking tin (except the cheese) and stir well

3. Sprinkle the cheese over the top

4. Bake for 35-40 minutes

Serves 2

Feta filo parcels

Ingredients
3 sheets filo pastry
100g feta cheese, crumbled
1 egg, beaten
1 tsp dried parsley

1. Preheat oven to 200°C / 400°F / gas 6

2. Lie the pastry sheets on top of each other and cut into 12 squares (3x4)

3. Take each square (3 layers) and push into the holes in a baking tin (as shown in photo)

4. Mix the cheese, egg and parsley together and put equal amounts into each pastry

5. Scrunch up the corners of each pastry to make a little parcel and brush with a small amount of milk or beaten egg

6. Bake for 15 minutes

Feta, sundried tomato and basil quiche

Ingredients

Savoury pastry case
2 medium eggs
150ml single cream
100g feta cheese, crumbled
100g sundried tomatoes
Fresh basil

1. Preheat oven to 180°C / 350°F / gas 6

2. Place the tomatoes, cheese and basil into the pastry case.

3. Beat the eggs, add the single cream and mix

4. Pour into the pastry case

5. Bake for 30 mins

Salmon with couscous and tomato sauce

Ingredients
1 salmon fillet
50g couscous
1 chicken stock cube
300ml water
200g tin of chopped tomatoes
1tsp dill
Parsley, chopped
Cheddar cheese, grated

1. Season the salmon and fry for 10 minutes, turning over halfway through.

2. Add the tomatoes, dill and water and bring to the boil. Crumble the stock cube in and stir.

3. Add the couscous and simmer until water has absorbed.

4. Stir in the parsley, put on a plate and sprinkle the cheese over

Serves 1