1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree

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1 Spicy Tomato Soup Bring an airtight container to take your soup home in (or flask) Add different herbs or spices or leeks or mushrooms to change the flavour 1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree 1. Prepare the vegetables: peel and slice the onion; top and tail, peel and slice the carrot; peel and cut the potato into Put all the ingredients into a saucepan. 3. Stir everything together, bring to the boil and then simmer for 20 minutes. 4. Pour the mixture into the liquidiser and blend until smooth. 5. Serve.

2 Pineapple Upside-down Cake Bring a container to take your cake home in. Allow it to cool first 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 x 5ml spoon baking powder 1 tin pineapple rings 8-10 glacé cherries 2 tablespoons golden syrup 1. Preheat the oven to 180ºC or gas mark Grease and line the a 20cm square tin. 3. Pour the syrup into the lined cake tin, tilt the tin to spread the syrup evenly, then place the pineapple rings in the base, in a single layer with a cherry in the centre of each. 4. Cream the sugar and margarine together, until light and fluffy. 5. In a jug, beat the eggs with a fork. 6. Add the beaten egg, a little at a time, to the margarine and sugar. 7. Sieve the flour and baking powder into the bowl, and fold gently into the margarine mixture using a metal spoon. 8. Spread the mixture over the top of the pineapple. 9. Place in the oven and bake for around 30 minutes, until golden brown and springy to the touch. 10. Remove from the oven and allow to cool.

3 Savoury Pinwheels 200g self raising flour 50g block margarine 1 egg + milk (150mls) 2 table spoons tomato puree with 3 tablespoons water 100g cheese Half onion (chopped) 1 tea spoon mixed herbs Bring a container to take your pinwheels home in. Allow them to cool first 1. Rub margarine and flour together to create breadcrumbs 2. Stir in the rest of the dry ingredients 3. Add the egg and enough milk to make a stiff dough 4. Roll out the dough to a rectangle shape. 5. Spread the tomato on the dough and cover with the filling ingredients 6. Roll up the dough and slice into rounds 7. Place circle side down on a greased baking tray 8. Cook 200ºC / Gas 6 for 15 mins

4 Chocolate Chip Cookies Bring a container to take your cookies home in. Allow it to cool first 150g self raising flour 75g margarine 75g soft brown sugar 1 egg ½ teaspoon vanilla extract 1 packet chocolate chips 1. Cream together the sugar and margarine using a wooden spoon 2. Add the eggs and vanilla extract 3. Sieve the flour into the bowl and add the chocolate chips 4. Stir well until it forms a dough 5. Place the dough on a lightly floured surface and divide into 16 equal pieces 6. Roll into balls and place on a baking tray with parchment paper, flatten slightly with a fork 7. Cook 180 C / Gas 4 for mins 8. Remove with and place on a cooling rack.

5 Risotto Bring an airtight container to take your risotto home in. Allow the rice to cool first 1 onion 1 x 5ml spoon vegetable stock powder 150g chestnut mushrooms litres water, boiling 2 cloves garlic 1 x 15ml spoon parmesan, grated 1 x 15ml spoon olive oil 1 x 10ml spoon thyme, chopped 250g risotto rice 1. Prepare the vegetables: peel and chop the onion; slice the mushrooms; peel and crush the garlic. 2. Fry the onion and garlic in the oil until soft. 3. Add the mushrooms, and fry for another 2 minutes. 4. Stir in the rice. 5. Mix the stock powder with the water. 6. Add a little of the stock to the rice and keep stirring till the stock is absorbed. 7. Continue adding the stock until the rice cooks this will take minutes. The rice should be soft, but still retain a nutty bite. 8. Stir the parmesan and thyme into the rice. N.B. Rice is best served when it has just been cooked, anyway, but if that's not possible, cool it as soon as you can (within an hour) and keep in the fridge for no more than a day. As when reheating any food, check it's steaming hot all the way through, and don't reheat more than once.

6 Sticky Chocolate Brownies 85g butter 140 g Caster sugar 100g Soft brown sugar 125g Plain chocolate 1 Tablespoon syrup 2 eggs 1 Teaspoon vanilla extract 100g Plain flour 2 Tablespoons cocoa ½ Teaspoon baking powder Bring a container to take your brownie home in. Allow it to cool first 1.Pre-heat the oven to 180 C/Gas 4 and line a 20cm square baking tin with parchment paper 2.Place butter, sugars, chocolate and syrup into a saucepan and heat gently until well blended and smooth (do not overheat!!!) 3.Remove from the heat and cool 4.In a mixing bowl whisk together the eggs and vanilla extract. Whisk in the cooled chocolate mixture. 5.Sieve the flour, cocoa and baking powder and gently fold into the chocolate mixture using a metal spoon 6.Pour mixture into the tin and bake for 25 mins until the top is crisp and the cake starts to shrink away from the tin 7.The inside of the cake will still be gooey and soft to the touch 8.Leave the cake to cool completely in the tin and then cut into squares