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Steamed apple, orange and ginger suet pudding (Courtesy of the BBC) Ingredients For the suet crust 220g/8oz self-raising flour pinch of salt 110g/4oz suet 150ml-250ml/5-8fl oz milk and water mixed butter for greasing For the filling 675g/1 lb 7oz eating or cooking apples, peeled, cored and cut into chunks 1 orange, finely grated zest and juice only 1 knob of preserved stem ginger, finely chopped 175g-220g/6-8oz caster or demerara sugar Method 1. To make the crust, sift the flour with the salt and mix with the suet. Add enough milk and water to make a soft but not sticky dough. 2. Grease the inside of a 1.5 litre/2½ pint pudding basin. 3. Roll the pastry out on a floured work surface to give a circle large enough to line the basin. Cut out about a quarter of it and set aside to make the lid. 4. Lower the rest of the pastry into the pudding basin, pinch the cut sides together, and press the pastry gently into place so the basin is completely lined. 5. Mix the filling ingredients together, then pile into the lined basin. 6. Roll out the remaining pastry to form a circle large enough to cover the basin. Lay it over the top and pinch the edges together all round to seal the filling right in. 7. Take a sheet of foil and make a pleat down the centre. Lay it over the basin and tie firmly into place with a long piece of string. Take one of the trailing ends over the top of the dish, slide it under the string on the other side of the bowl from the knot, then tie the two ends together loosely so you have a handle. 8. Stand the pudding in a close-fitting saucepan and pour in enough boiling water to come about halfway up the sides. Place on the heat and adjust the temperature so that it boils gently. 9. Cover the pan with a lid or a dome of foil and leave to bubble away for about two hours. Check regularly and top up the water level with more boiling water as needed. 10. To serve, remove the string and foil and carefully run a knife around the edge to loosen the pudding, then invert onto a shallow serving dish. 11. Serve at once, with cream or custard

Hi June How's the weather oop north then? I just pop in from time to time now Bob

italian chicken chicken breasts skin and bone free, jar of dolmio sauce, pour sauce over chicken in dish, cook for hour hour and half, till chicken is done, turn half way through, serve with cheese on top grated , and chiips salad coleslaw yummm

Hello Bob. Long time, no see! June xx

Dawnie I get it from Tesco. Davo

I call this one Chicken Bake. 2 tins of chicken in white sauce 2 leeks 1onion 1 tin of sweetcorn 1 tin of condensed chicken soup 6 slices of bread made into breadcrumbs 4oz cheese, grated Put chicken into casserole dish. Cover with chopped leeks, chopped onions and sweetcorn. Mix soup with same amount of water and pour over all ingredients. Mix breadcrumbs with grated cheese and spread over dish. Cook on gas mark 4 for about 1 hour or until top is brown and crispy. I cook this one for the residents in the residential home I work in and they love it served with salad/beans or tinned spaghetti. Maureen

TWO CHEAT'S PUDDINGS; For a quick bread and butter pudding, use a fruit loaf (keep one in the freezer), spread each slice with butter, margarine or spread, (you can also add marmalade, lemon curd, jam or chocolate spread) and layer in dish, beat together three or four eggs, add vanilla essence if required, a little sugar, and milk, pour over bread, pressing down with a fork to soak all the slices, leave for 1/4 hr if poss. then microwave on high for a few minutes, stopping and pressing bread down again sometimes. You can finish it off in the microwave or pop into the oven for it to rise up and crisp the top. Scrummy with cream, fromage frais, evap. milk, custard, whatever you fancy. Even faster - take sufficient tins of creamed rice for family, open and heat in large bowl, in microwave, serve into individual bowls and stir in chunks of coconut flavoured white chocolate so they melt into the rice. Naughty but nice. Enjoy.

Davo thanks for reminding me of the olive oil. I shall try your version next. Where do you buy sundried tomato puree?

Cheesy bean grill 2 slices of toast beans tomatoes onion cheese put beans on toast then on top goes the sliced tomatoes then goes on grated cheese and sliced onions add a dash of ketchup Brilliant and good for dieters.

Dawnie I do this only with balsamic vinegar and oive oil instead if soy sauce, and sun dried tomato puree, and a few sun dried toms Davo

Roasted Vegetables ingredients onions courgettes peppers cherry tomatoes soy sauce tomato puree olive oil Chop thickly Onions Courgettes peppers griddle them in olive oil then add cherry tomatoes a tablespoon of soy sauce (or add to your taste) tomato puree (as desired) about 1 tablespoon put in oven for about 20-30 mins on low to med heat. Tastes very nice with Salmon

Scrambled egg on toast. Add lots of chopped Chives before cooking and serve with worcester sauce. OR Add chopped olives and Dijon mustard. Davo

:o)

Kathy Re boeuf bourgignon Only quarter bot of wine? My recipe has one and a half bottles Dave

l have just eaten a Jamie Oliver recipe for kids!!!!! and it was gorgeous - here it is,it was in the Daily Mirror 21/04/05: REAL CHICKEN NUGGETS: Serves 4. 225g bread (brown or white). Half teaspoon garlic powder. Quarter teaspoon paprika. l egg. 125ml milk. 900g diced chicken. Preheat oven 200'C (400'F,gas mark 6). Slice the bread then toast it light brown.Break up into pieces, crusts and all, and reduce to crumbs in food processor.Add the garlic and paprika and whiz again in the processor.Place breadcrumbs in a large freezer bag or a deep tray/dish. Beat egg and milk in large bowl, add the diced chicken in batches if necessary. Transfer the chicken pieces to the bag of breadcrumbs and toss to coat evenly. Arrange the crumbed chicken on a lightly greased baking tray and bake in preheated oven for 10 mins, until browned and crisp and cooked through. Yummyyyyyyy - we had them with salad :o))) Jude sarf wales

Here are two more tasty dishes we enjoy - Overnight Chicken Legs 8 chicken legs 1 tbs mustard seeds 2 tbs Worcestershire sauce 2 tbs tomato sauce 1 tbs Soya sauce 2 tbs brown sugar Mix together, pour over legs and leave overnight. Cook next day about 45 – 60 minutes. Pork Chops in ginger beer 4 pork chops 1 onion Cooking oil 1 tbs tomato puree 1 tbs flour 1 tsp brown sugar 350 ml ginger beer Juice from half a lemon Salt and Pepper Brown chops and onion in oil. Remove these from pan and place in casserole dish. To the oil in pan add tomato puree, flour, and sugar, ginger beer and lemon juice - simmer until mixture has thickened. Pour over chops, cook in pre-heated oven at 180 degrees for one hour or until chops are tender.

Looking for a different way to eat eggs? Cheesed Eggs Eggs Grated Cheese Salt & Pepper Grease dish, sprinkle some cheese as a base then break in eggs and then sprinkle with rest of the cheese and season. Cook in a moderate oven for about 30 minutes. Cayenne pepper can be used instead of ordinary pepper for more zing. (Recipe can be increased according to the number of people.)

pasta bake a fave with kid's feed's 5/6 what you need 1 oven dish 1 jar of home pride pasta bake sauce(tomato & herb is the best) 1 pkt of any shape pasta you fancy 1 cup of water you put the pasta in the oven dish with the sauce over the top then add the cup of water put in the oven for 30/40 min's or till the pasta is soft with this you can serve salad/or have on it's own as a starter try it & enjoy

I have done this recipe for several years on Chrismas Eve. Pop them in the oven and make a pot of tea, great way to start Chrismas morning. LAND OF NOD CINNAMON BUNS 18 or 19 frozen bread rolls 1/4c vanilla instant pudding powder 1 c brown sugar 2T cinnamon 1/2 c melted butter Butter Angel food or Bundt pan Place rolls in pan do not stack Mix -pudding,cinnamon and brown sugar Sprinkle over rolls. Pour Melted butter over Cover with damp cloth, and sit over night In AM bake at 350 for 30 mins. Let stand, then turn upside down on a plate. Great for overnight gueasts

Hot fruit salad: quantities for two Tip a handful of dried fruit (I like currants or sultanas but you choose your favourites) into a saucepan. Cover with plenty of water, bring to the boil and continue cooking for five minutes or so. Peel and slice a couple of windfall apples or pears. Add to dried fruit and simmer until tender. Variations: Add your favourite spice: 5spice is good Use bananas instead of apples Add a splash of rum or brandy Serve with plain yoghurt, or desiccated coconut. This never ever tastes the same, but has a good, concentrated flavour for autumn evenings. Brenda