So, here’s my best guess atsomething like it.

Ingredients

Honey- about 3 tablespoons (clear, runny)

brown sugar- about 3 tablespoons

English mustard- I used 3 teaspoons of dry powder

Worcestershire sauce-again, about 3 tablespoons

A handful of maraschino cherries

A can of pineapple rings

1 cup  whole wheat flour
1 cup  sr flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 200c

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Put into muffin tins and sprinkling the remaining 1/4 cup brown sugar on top and bake.

• 6-8 chicken thighs, skin on
• Flour, to roll the chicken in
• Salt
• 1/2 bottle white wine
• A handful of shallots, rough chopped
• 3 cloves garlic
• Double cream- about 1 third of a cup
• Mushrooms, sometimes

Coat the chicken with flour and put into a really hot Oiled pan.Turn once when browned-this. Gives it the deeply chickeny taste.

Add the wine garlic, just smashed, not cut or crushed, and fry for a moment.

Add the wine, salt and a little water so that the chicken is nearly covered.simmer gently till the chicken is tender (90mins +)

Remove the chicken from the stock, let it cool a little and remove the skin and bones.

Sieve the stock and put aside to let the fat float to the top (so it can be skimmed off)

In a pan, fany the shallots and mushrooms, add the stock with the fat removed. There should only be about 1/2 pint of stock. Reduce a little if theres toomuch.

Add back in the stripped chicken, and add the cream.

Check it’s seasoned properly, and serve. It’s good with rice or a baked spud. Mmmmmmm.

Pork belly, skin on, in a roasting pan, with foil on top.

cider (enough to cover the pork)

1 tblspoon sugar (less if using a sweet cider)

1/2 tsp salt

tightly wrapped, cook the pork for about 5 hours in a low oven (160c).

Take the pork out of the stock and into a plastic bag. but the pork between 2 chopping boards with a weight on, so that it cools  perfectly flat. It’ll keep in the fridge for several days.

When you need it, you can cut a piece of pork and roast for 15 mins in a hot oven. The skin will crisp up and bubble (crackling) and the meat warm through again. serve immediately.

In a bowl, melt the chocolate and the butter together, stirring until smooth. Let cool slightly, then stir in the sugar, followed by the vanilla.
Stir in the eggs 1 at a time, then add the flour and salt. Stir until no traces of flour are visible, then add the nuts. Pour into a lined 8×8 baking pan, then bake for 22 to 25 minutes.

Let cool, then cut into squares.

(I’ve not made this yet, but it’s on the list to try soon!)

INGREDIENTS
2/3 cup (150ml) melted butter
2 cups (500ml) lightly packed brown sugar
2 eggs
2 tablespoons of golden syrup (flat tablespoon, not piled up)
2 cups (650ml) all-purpose (ie plain) flour
2/3 cup cocoa powder
1 tsp (5ml) baking powder
1 tsp (5ml) baking soda (ie bicarb)
1/4 tsp (1ml or a ‘pinch’) salt
1 1/2 cup milk chocolate chips

METHOD Serves: -
Preheat oven to /190C.

Mix together melted butter, brown sugar, eggs and syrup. Stir in flour, baking powder, baking soda and salt. Mixture will form into a stiffish dough. Add a tsp of hot water if it won’t come together. Stir in chocolate chips until well distributed throughout the dough.

Roll into balls and put onto the baking sheet. The cookies do spread out a bit as they bake so leave room for this.

Bake for 8 to 10 minutes. Don’t allow them to cook too much. Take them off the sheet whilst still hot, but not so hot you can’t touch the sheet.

Unroll the leg of lamb so that it’s a flat slab. Using a sharp butcher’s knife on the inside of the joint, you can cut into the meat to open it up fully, so that it lies flat and about 1″ to 1.5″ thick

Using a small sharp knife, push holes into the joint and push garlic cloves and/or rosemary into the hole. (a holes about 2-3″ apart)

Rub olive oil all over, then sprinkle with salt.

Cook on a medium heat bbq for about 20-30 minutes or until it’s as pink (or grey!) as you like!

1lb minced beef (don’t bother with the extra lean mince! You need some fat in the burgers)
salt and pepper to season (bout 1/2 tsp salt and a bunch of black pepper)

Use fresh minced beef, not frozen. Season the mince, and split into 4 portions. Shape into burgers and flatten/press to just under 1/2 inch think. They should hold together ok.

Great for a bbq, but ok under the grill.

Roast the Corn Oven method
Preheat oven to 220°C
Brush corn with olive oil and roast on a sheet for 15 to 20 minutes until ears start to turn a light golden brown.

OR

Grill method
Place corn directly on grill. (olive oil is not needed)
Grill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10 to 15 minutes on a hot grill.)

cut the corn from the cob, mix corn and remaining ingredients. Cover and refrigerate until ready to serve. Bring to room temperature before using.
Makes about 4 cups.