Easy Flapjacks - Submitted by Candida Woolcott

I have tried mamy flapjack recipe but I have found this one to be the easiest and the tastiest. Chewy, buttery loveliness.

Preheat oven to 180C
- 250g Porridge Oats (I use fairly small oats)
- 125g Butter softened
- 125g Brown Sugar (if you don't have any brown sugar, it works fine with caster sugar)
- 3 tbsp Golden Syrup
- 25g Ground Almonds (optional)

Place all the ingredients in a food mixer and mix till everything is combined. Tip into a square greased baking tray or silicone tray and pop in the oven for about 20 minutes till golden brown. Allow to cool in the tray on a wire rack. Cut into squares.

Easy Peasy Fudge - Submitted by Candida Woolcott

This is such an easy recipe for delicious vanilla fudge. 

225g butter
450g Caster Sugar
1tbsp Golden Syrup
400g Sweetened condensed Milk 
1 tsp White Wine vinegar
1 tsp Vanilla extract

- Brush the tin with tasteless oil
- Melt the butter, sugar and syrup together in a heavy based saucepan.
- Add the condensed milk and bring to the boil.
- Simmer for 20 minutes, stirring all the time, until you have a rich golden brown colour.
- Remove the mixture from the heat and beat in the vinegar and the vanilla. 
- Pour into the oiled tin and allow to set.
- The fudge will keep for about a week in an air tight container.

Ham, Potato & Cheese Loaf

Ham, Potato & Cheese Loaf - submitted by Candida Woolcott (Good Food)

I have made this pie many times and its a real crowd pleaser and looks incredible. 

• 500g pack bread mix
• 2 tsp mustard powder
• 500g bag new potatoes
• 500ml tub crème fraîche
• 175g extra-mature cheddar, grated, plus a little extra to scatter on
• small bunch parsley, chopped
• a little plain flour, for dusting
• 1 bunch spring onions or leeks, sliced
• 400g thick sliced lean ham, diced, any fat removed
• 1 tbsp olive oil, for greasing
• 1 egg, beaten

1. Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
2. Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
3. Mix the crème fraîche, cheddar and parsley, then season really well.
4. Roll out just under half the dough on a floured surface to a 25cm circle – it’s easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. Do not worry if the pie looks a little messy, it all adds to the charm once its cooked. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden. Allow at least 3 hours when defrosting the pie before cooking.

Chilli Chicken Pomegranate wrap

Chilli Chicken Pomegranate Wrap - Created by Jayni Anderton

A lovely friend of mine devised this scrummy wrap, so I thought I would share. The coolness of the pomegranate works really well with the heat of the chilli.

Makes 4 wraps

4 Tortilla wraps
2 cooked chicken breasts shredded or cut into strips
1 red hot chilli pepper
1 tbsp of chopped Coriander
The seeds from 1 pomegranate (Cut the pomegranate in half and firmly tap the seeds out into a bowl)
Mayonaise

- Mix the chicken, chilli, coriander and seeds together in a bowl with as much mayo as you require.
- Put the mixture onto your wrap and fold.

Prosciutto Wrapped Meatloaf

Prosciutto Wrapped Meatloaf - submitted by Candida Woolcott

This is a great dish to take on picnics, or a slice or two in a lunchbox. I like to serve it warm with a fresh tomato sauce, new potatoes and a rocket salad. Also try putting a thick slice into a ciabatta roll with some garlic or harissa mayo and lots of peppery rocket. (adapted from a Mary Cadogan recipe)

• 2 slices fresh white bread, crusts removed
• 500g pack minced pork
• 1 onion, roughly chopped
• 1 garlic clove, roughly chopped
• large handful of parsley
• 1 tbsp fresh chopped oregano or 1 tsp dried
• 4 tbsp freshly grated parmesan or Grana Padano
• 1 egg, beaten
• 8 slices prosciutto

1. Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork. Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the Parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
2. Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray. Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hour until the loaf shrinks from the sides of tin.
3. Cool in the tin for 10 mins. Drain off any excess liquid and turn out onto a board. If you want to crisp up the prosciutto a little bit, pop the loaf under a hot grill for a minute. Cut into thick slices and serve warm or cold. Keeps really well wrapped up in greaseproof in a container in the fridge for a couple of days.

Easy Arancini (Rice & Cheese Balls) - Submitted by Candida Woolcott

I would normally make this with left over Risotto, however if you don't have any leftover risotto, try this recipe. these are exceedingly tasty little morsels. You can freely swop ham for cooked bacon or lardons.

1 packet of boil in the bag rice
1 good quality vegetable stock cube
50g chopped Ham
50g Grated Cheddar
50g Mozzarella torn into small chunks
3 spring onions finely chopped
5 Sun dried Tomatoes cut finely (optional)
Fresh or dried breadcrumbs in a separate bowl
1 Free Range Egg beaten in a separate bowl
Flour in a separate bowl

- Boil the rice
- Empty the rice into a bowl and crumble the stock cube over the rice, stir to allow the stock cube to melt into the rice so that there are no lumps.
- Combine the cheese, spring onions and sun dried tomatoes.
- Take spoonfuls of the mixture and roll into balls, coat in the flour, then the egg and finally the breadcrumbs.
- Deep fry for up to 5 minutes (depending on the size of balls you made) till golden and crispy on the outside.
- Drain on kitchen paper.
- Serve with your favourite dipping sauce

Bagels/Beigels

I am going to have a go at making Bagels today, I have done a bit of research as to which recipe to use. I will post photo's and recipe later on (good or bad). Fingers crossed. If you you have any advice, please do tell! :D

Hmmm got no strong white bread flour but I do have strong brown flour, so brown it is!