INGREDIENTS: SERVES 4 METHOD:

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1 CAVENDISH QUICHE For the tart shells: 150g plain flour 100g flora original margarine 2-3 tbsps cold water For the filling: 200ml Greek style yoghurt 400g grated mild Cheddar cheese 1. Crumble flour and margarine in a bowl with your fingertips. 2. When they are evenly mixed add water and form a soft but firm dough. 3. Leave it to rest in the fridge for at least 1 hour. 4. Roll it out with a rolling pin around 3 mm thick. 5. Cut the tart shells using a pastry cutter and bake them in a muffin tray in a 170 C oven for about 15 minutes. 6. You can stop the pastry from puffing using baking beans or piercing them with a fork. 7. Place them on a flat baking tray, spoon the filling into the tart shells and bake them for another minutes. or until golden.

2 Pasta with hidden vegetable sauce 500g pasta universe shape 2 tbsps light olive oil 1 garlic clove, crushed 1 medium onion, peeled and finely chopped 1 carrot, peeled and chopped ½ courgette chopped 1 parsnip peeled and chopped ¼ swede peeled and chopped ½ butternut squash peeled and chopped without the seed 1 can chopped tomato + water A handful of fresh basil leaves, torn Freshly ground black pepper 1 kallo organic reduced salt veg. stock 1. Heat the oil in a pan, add the onion and sauté for a few second and then add the garlic and sauté for a further 2 minutes. 2. Add the carrots, courgettes parsnips, swede and butternut squash and sauté for 10 minutes, stirring occasionally. Season it with black pepper. 3. Stir in the chopped tomato and rinse the tin with water. 4. Add the vegetable stock and cook for a further 15 minutes, stirring occasionally. 5. Blitz it with a hand blender. 6. Add the basil.

3 Smoked haddock with cheesy sauce 500g line caught fresh smoked haddock 60g flora margarine 50g plain flour 400ml full fat milk 100g mild cheddar cheese grated 2 leeks, sliced A handful of fresh parsley Black pepper 1. Remove the skin and any bones from the haddock. 2. Preheat the oven to 180 C 3. Melt 50g of the butter in a saucepan, then add the flour and cook for 1 minute. Gradually add the milk, stirring until you have a smooth, thickened sauce. Add half of the cheese to the sauce. Season it with the black pepper and add the chopped parsley. 4. Sauté the leeks in the remaining butter. 5. Place the fish into a roasting dish top it with the leeks, pour the sauce all over it and sprinkle it with the remaining half of the cheese. 6. Bake in the oven for 25 minutes or until golden. Serve with new potatoes.

4 Strawberry cheesecake INGREDIENTS: 12 PIECES 250g plain digestive biscuits crushed 100g butter melted 500g mascarpone 1tsp vanilla extract 30ml maple syrup 300ml double cream 300g strawberries chopped plus extra to decorate 1. In a bowl mix the biscuit crumbs with the melted butter. Press firmly into the bottom of a 23cm loose-bottomed cake tin and chill for 1 hour to firm. 2. Lightly whisk the mascarpone to soften then mix in the vanilla and maple syrup. Beat the cream in a separate bowl until soft peaks form. Gently fold into the mascarpone mixture, followed by the strawberries. 3. Pour over the biscuit base and chill for at least 2 hours until set. Decorate with extra strawberries to serve.

5 LAMB ROGAN JOSH INGREDIENTS: SERVES 7 1kg lean lamb shoulder or leg diced 3 medium onions finely chopped 5 cloves of garlic crushed 3 green bell peppers diced 1 aubergine diced 150g baby spinach 3 tbsp vegetable oil 1 inch long ginger grated ½ tsp black pepper 2 bay leaves 2 star anise 5-6 black cardamom seeds 1 cinnamon stick 1 tbsp black onion seed 1tsp mustard seed 2 ½ tbsp Garam Masala 1 tbsp cumin powder 1 tbsp coriander powder 1 tbsp sweet paprika ¼ tsp mild chilli powder 1 tsp whole fenugreek 5-6 whole pimentos tbsp tomato puree ½ bunch fresh coriander 1 kallo organic reduced salt veg stock dissolved in 500ml water 1. Brown the lamb on all sides in a large pan. Take them out and set them aside. 2. Heat the oil in the same pan over a medium-high heat. Add the cardamom pods, cinnamon stick, star anises, bay leaves and pimento. Cook them for about 30 seconds and then take them out and discard them. Put the mustard seed and the black onion seed into the pan. The mustard seeds will start to pop; at this point, add the chopped onions until soft. Add the ginger and garlic and cook for a further minute. Add all the remaining spices and cook for another 15 minutes on a low heat. 3. Once the spices are all cooked out and no longer grainy, add the tomato puree and cook for a further 2 minutes. 4. Put the meat back in the pan and pour half of the stock on it. Cook it with the lid on stirring occasionally for another hour. Add the vegetables and cook until meat is soft adding the vegetable stock gradually when it is necessary. 5. Serve with basmati rice and naan bread or roti. Before serving, garnish with chopped fresh coriander.

6 MACARONI CHEESE 500g macaroni 400g mild cheddar 500ml full fat milk 50g Flora margarine 50g plain flour freshly ground black pepper 1-2 bay leaves 5-6 broccoli flowers (optional) 1. Preheat the oven to 200 C 2. Cook the macaroni in a pan of boiling water for 2 minutes short of the timing on the packet instructions, then drain in a colander. 3. Steam the broccoli for 4 minutes and put it in a roasting dish. 4. Melt the butter in a saucepan, then add the flour and cook for 1 minute. Put the bay leaves into the saucepan and gradually add the milk, stirring until you have a smooth, thickened sauce. Add half of the cheese to the sauce. Season it with the black pepper. 5. When the sauce is ready mix it with the pasta and pour the mixture on top of the broccoli and sprinkle it with the remaining cheese. 6. Bake for 30 minutes or until golden. Broccoli and cauliflower bake 1 large head of cauliflower washed and taken apart 1 head broccoli washed and taken apart 50g breadcrumbs 50g Flora margarine 50g plain flour 500ml full fat milk Pinch of nutmeg 1 bay leaf Freshly ground black pepper 100g mild cheddar cheese grated 1. Steam the cauliflower for 6 minutes and the broccoli for 4 minutes. 2. Spread some margarine on a roasting dish and sprinkle it with the breadcrumbs. Put the vegetables on the top. 3. Melt the butter in a saucepan, then add the flour and cook for 1 minute. Put the bay leaf in the saucepan. Gradually add the milk, stirring until you have a smooth, thickened sauce. Add half of the cheese to the sauce. Season it with the black pepper. 4. Pour the sauce over the vegetables and sprinkle it with the leftover cheese. 5. Bake in a 180 C oven for minutes or until golden.