Vegetable Samosas

Crush 1 tsp cumin seeds, 1/2 tsp yellow mustard seeds, 1/4 tsp fenugreek seeds, 1/2 tsp ground tumeric, 1 tsp ground coriander with a pestle and mortar. Place in a pan over a medium heat and add 1 tbs oil. When hot, add 1 small chopped onion and lightly brown for about 4 mins. Add 1 chopped garlic clove, 1 fresh red and 1 green chilli (deseeded and finely chopped) and all the crushed dry spices.

Add 800g baking potatoes (cut into 1cm cubes) to the spice mixture along with 2tbs frozen peas, then add 1 tb water. This will cause the pan to steam, so cover the pan with a lid and allow the potatoes to cook in the steam for 5mins until soft. Add a littl emore water if necessary, but it is important not to add too much water, as this will make the mixture too wet to fry later.

When the potatoes are soft, remove the pan from the heat and mix in 1tb freshly chopped coriander. Season generously and allow to cool. Store in the fridge until needed.

Meanwhile, make the pastry. Put 225g SR flour in a bowl and rub in 50g butter. Gradually add 75ml water until you have a silky dough (you can do this in a food processor), being careful not to overwork it. Let it rest in the fridge for 30mins.

Dust a work surface with flour, divide the dough into 10 even sized pieces and, with floured hands, roll them into balls. Roll each ball out to a disc about 10cm in diameter. Cut each disc in half, dab a little water along the straight edges of the semicircles and fold over to make triangular pockets.

Put some of the filling inside the pockets and seal the open edges with a little water. Repeat with the remaining dough and filling to make 20 samosas.

Pour oil into a large, heavy-based saucepan to 8cm depth. Heat to 175 degrees or until a cuve of bread turns golden in under a minute, then fry the samosas, in batches, for about 4mins each.

Drain on kitchen paper and serve, with a tomato and chilli chutney and a cucumber and mint raita.

Caramel Slice

To make the base, blitz 200g shortbread biscuits to crumbs and then tip into a bowl and stir in 25g melted butter. Spoon the mixture into a 20cm square brownie tin, greased and lined. Press very lightly to make an even layer. Chill in the fridge for 20mins.

For the filling, place 150g butter and 150g dark muscovado sugar in a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add 397g can of condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.

Spread the caramel evenly over the base, then chill in the fridge for about 40mins. Pour 200g melted milk chocolate over the set caramel, smoothing to the edges.

When the chocolate has hardened a little, cut into squares and enjoy!

Strawberry marshmellow meringue roulade

Line a baking tray, approx 35cm x 25cm, with non-stick baking paper, then lightly oil the paper. Heat oven to 160.

For the meringue, whisk 4 egg whites until they form soft peaks. Add half of the 175g caster sugar and continue to whisk for a couple of mins.

Mix 1 tsp cornflour into the remaining sugar, then add to the egg whites along with 1tsp lemon juice and 1 tsp vanilla extract. Whisk until you have a firm, glossy consistency, a bit like shaving foam. This will take a few good minutes. Spoon into the prepared baking tray and spread out evenly.

Place in the oven, cook for 25mins until it has formed a crust and peels away from the paper.

Leave the cooked meringue to cool in the tin for a few mins, then carefully turn out onto a piece of baking paper heavily dusted with icing sugar. Leave to cool completely.

keep a few strawberries for the topping and use the rest of the 400g (wash and remove stalks). Cut into halves or quarters and then lightly crush with a potato masher to a coarse pulp. If the strawberries aren't particularly sweet, then you might like to add a little sugar. Stir in 1 tsp rose water.

In a separate bowl, whip 200ml double cream until it forms soft peaks, then stir in the strawberries. Spread the cream over the meringue, leaving a border of about 2cm. Using the baking paper to help you, carefully and loosely roll the meringue lengthways into a cylinder shape.

Transfer to a serving plate, dust with icing sugar and then top with the remaining strawberries.

Courgette and mushroom cannelloni

Cook 12 fresh pasta sheets in a large pan of lightly salted boiling water for 3 mins. Drain, refresh and set aside.

In a frying pan, cook 350g mixed mushrooms, 350g chopped courgettes, 25g butter and 1tb olive oil for 5 mins under tender. Season well and then stir in 150g baby spinach and 1tb fresh mint (roughly chopped). Put in a colander to drain excess liquid.

In a large bowl, beat 200g ricotta and a pinch of nutmeg until smooth. Add grated zest of 1 lemon, season and then fold through the mushroom mix. Spook the filling along the short edge of each lasagne sheet and roll up. Sit seam-side down in 1-2 buttered rectangular ovenproof dishes.

for the glaz, blend 150g roquefort cheese, 1 large egg yolk, and 100ml double cream until smooth. Glaze the top of the cannelloni and chill for 30mins.

Preheat oven to 180 and bake the cannelloni for 8 mins to warm through, then finish under a preheated grill for 2 mins or until golden and bubbling.

Toss 2 chopped tomatoes in some more extra-virgin olive oil and scatter over the top to serve.

All-in-one- baked lemon and rosemary chicken

Put 8 chicken portions (legs, thighs and breasts) into a roasting tin with 500g new potatoes, halved lengthways, 2 lemons, cut into wedges, 4 fresh rosemary sprigs, a glass of white wine, 4 tbs olive oil and season well.

Bake uncovered in a preheated oven at 180 for 40-50 mins until tender and golden.

Thai Pork Patties

Mix 500g lean pork minuice with a bunch of finely chopped spring onions, a small bunch of chopped fresh coriander, 3 tb of red curry paste and a dash of fish sauce. Shape into 12 patties and fry in a pan for 5 mins each side.

Serve with a herb, spring onion and cucumber salad, sweet chilli sauce and lime wedges.

How to make sugarpaste

Sugarpaste is a simple mix of 3tbsp liquid to every 1lb icing sugar. Use half lemon juice and half water, or try your own flavourings, and add a little at a time until you reach a kneadable consistency. It is recommended that adding a little soft butter (about 1tbsp) to the paste, makes it a little easier to model as the butter melts slightly in your hands.