Chicken and Bacon Pie.

Ingredients. (2-3 people}
3 Cooked Chicken Pieces
4 Rashers Bacon
2 oz Butter
2 – 4 oz Mushrooms
2 tbs Flour
1/4 pint milk and 1/4 pint Chicken Stock (made with chicken stock cube)
Roll of Puff Pastry
Method.
Heat oven to 200° C.
Cut the chicken in to neat pieces, dice the bacon.
Heat 1 oz butter and fry the bacon and mushrooms for a few minutes. Remove from pan, add 1 oz of butter and flour and cook for a minute or so, add the milk and stock and seasoning. Bring to boil until thickened, add more milk if too thick, add the chicken, bacon and mushrooms and stir well.
Empty in to pie dish and cover with puff pastry, brush with milk and bake for approximately 30 minutes.
© Every Day Cook Book – Marguerite Patten, slightly modified by Tim.
Coffee & Walnut Cake.

Ingredients.
250g pack softened butter, plus extra for the tins
100ml strong black coffee (made with 2 tbsp coffee granules and 6 tbsp hot water), cooled.
250g golden caster sugar
4 eggs
280g self-raising floor
1/2 tsp baking powder
1 tsp vanilla extract
85g walnuts, remove 8 half’s walnuts for the top, 2 tbsp roughly chopped, the rest finely chopped
For the buttercream filling
If just filling the cake then –
100g softened butter
150g icing sugar
1 tbsp coffee mixture
If filling cake and spreading top then –
175g softened butter
300g icing sugar
1 1/2 coffee mixture
Method
- Heat oven to 180c, Butter and line 2 x 20cm cake tins
- Beat the butter then add caster sugar, bit at a time, beating. Beat the eggs and beat in to the mixture until pale.
- Fold in the flour, baking powder, vanilla extract and 2 tbsp coffee mixture and chopped walnuts.
- Now divide the mixture between the tines and roughly spread. Bake the cake for 25 – 30 mins in middle of the oven, until golden, risen and coming away from the sides of the tin and a skewer poked in comes out clean.
- Cool the cakes in the tins, then turn out on to a rack and allow to cool.
- Make the filling, beat the butter, then add the icing sugar a bit at a time, beating and add 2 tbsp of coffee mixture, beat until smooth.
- Spread over one layer of the cake, put the other layer on top. Spread over the top layer if using and add the half walnuts.
© BBC Good Food and Nigella Lawson, slightly modified by Tim.
Hunter’s Chicken.

Ingredients.
2 (or 4) x Chicken breasts
4 (or 8) x Slices of streaky bacon
60g (or 100g) Grated cheddar cheese
For the BBQ sauce
5 tbsp Tomato ketchup
3 tbsp Honey
2 tsp Mustard powder
2 tbsp Dark brown sugar
1 tbsp Apple cider vinegar Or white wine vinegar
3 tbsp Water
Method.
- Heat the oven to 200C and oil or line a baking tray.
- Place the chicken breasts on the tray and wrap two slices of bacon around each. Cook in the oven for 30 minutes. (You may want to flip the chicken over as it cooks so the bacon underneath can crisp.) (If using large chicken breasts, may be another 5 minutes, test with temperature probe, or see below)
- While the chicken is cooking, mix the ingredients for the sauce and cook in a pan on the hob over a medium heat for about 5-10 minutes until thickened.
- After 30 minutes, remove any excess fat, then pour the barbecue sauce over the chicken, add the grated cheese and return to the oven for a further 5- 10 minutes.
Notes.
BBQ sauce: You could always use a shop bought BBQ sauce instead.
Chicken: If you have bought a pack of 3 large chicken breasts, you can slice these in half lengthways and make two stacks of chicken breast to wrap in the bacon.
© Sarah Rossi, slightly modified by Tim.
Healthy Orange Chicken.

Serves 2 hungry people, prep time – 10 mins, cooking time – 35 mins, total time – 45 mins.
Ingredients.
2 Chicken breasts
Steamed broccoli or green beans
2 tbsp Toasted sesame oil
Sauce.
2 cups Orange juice (1 squished orange made up with orange juice)
1/4 cup Chicken stock
1/4 cup Coconut aminos (soya sauce)
3 tbsp honey
1tsp garlic powder
2 tsp fresh ginger (grated)
1/2 tbsp orange zest
1/2 tsp pepper
Method.
- Cut chicken into 1″ cubes.
- In a large frying pan, heat sesame oil, Cook the chicken on a high heat until the edges are brown and slightly crispy. (approx 12 mins)
- As the chicken is cooking, whisk together the sauce mixture in a separate bowl.
- Once the chicken is cooked, remove it from the pan and place it off to the side in separate bowl.
- Pour the sauce mixture into the same pan you cooked the chicken in.
- Bring the sauce mixture to a boil for 15 – 20 minutes, stirring every minute or so until it starts to thicken. The sauce should be bubbling the entire time.
- When the sauce has thickened, add the cooked chicken back in and stir to coat the chicken.
- Serve with broccoli or green beans and rice.
- Springle with sesame seeds.
© The Clean Eating Couple slightly modified by Tim.
Creamy paprika chicken.

Ingredients.
3 or 4 chicken breasts without skin (depending on how many people)
150ml double cream
For the marinade
1 tbsp Worcester sauce
1 tbsp runny honey
1 tbsp paprika
1 tbsp grainy mustard
Method
- Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until lcm (0.75in) thick.
- Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 20 minutes.
- Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done, be careful they do not burn. To check if cooked, take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
- Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
- Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.
© Mary Berry, BBC Good Food.
Frangipane Mince Pies

Makes 12 in a deep mince pie tin.
Ingredients.
For the pastry
175g plain flour
25g icing sugar
75g butter, softened, cut in to cubes
1 egg, beaten
For the frangipane
100g butter, softened
100g caster sugar
2 large eggs
100g ground almonds
1 level tbsp plain flour
1tsp almond extract
For the filling and topping.
430g jar of mincemeat
A few flaked almonds
Apricot jam, to glaze
Lemon juice
Method
Preheat oven to 200º C.
To make the pastry, measure the flour, icing sugar and butter into a food processor bowl, then process until the mixture resembles breadcrumbs.
Pour in the beaten egg and pulse with the blade until the dough starts to form a ball
Remove from the machine, knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.
To make the frangipane, measure the butter and sugar in to the unwashed processor and blend until soft and creamy.
Scrape down the sides, add the eggs and continue to mix.
Don’t worry if the mixture looks cuddled at this stage.
Add the ground almonds, flour and almond extract and mix briefly.
Roll out the pastry thinly on a lightly floured work surface and cut in to 9.5mm circles using the appropriate cutter. Now use to line the tins.
Spoon a teaspoon of the mincemeat into each tartlet and top with the frangipane mixture.
There is no need to spread the mixture flat, as it will level out in the oven, but do not over fill the tins.
Springle a few flaked almonds on the tops.
Bake in a preheated oven for 15 – 17 minutes
Remove from tins and allow to cool a little on a wire rack.
Dilute the apricot jam with a little lemon juice or water and bring to the boil.
Brush each tartlet to glaze.
best served warm, with cream.
© Independent newspaper.
Lemon Meringue Pie

Ingredients.
For the pastry.
6 oz plain four
3 oz butter
For the filling.
1 packet of Greens Lemon Pie mix
1 egg
For Meringue.
2 eggs
4 oz caster sugar
Method
- Pre heat oven to 180º C.
- Using the mixer, add the flour and butter and pulse until crumbly, now add water a little at a time until the pastry forms a ball, put in fridge for 10 mins. Roll out and line a 20cm loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck in to the corners. Cover with clingfilm and leave in fridge for 30 mins.
- Take the pastry-lined tin out of the fridge and trim of excess pastry and press the top edge of the pastry so that it stands slightly higher than the top of the tin.
- Line the pastry case with parchment paper and fill with baking beans. Bake for around 10 mins, remove beans and paper and return to the oven for a further 5 mins.
- Reduce oven temperature to 160º /170º C.
- For the filling, pour contents of one sachet of Greens Lemon Pie mix in to a saucepan with 280ml of cold water, add one egg yoke. Stir over a low heat until mixture bubbles and boils, simmer for 1 min and remove from heat and allow to cool
- For the meringue, whisk two egg whites until stiff, add caster sugar a bit at a time until meringue is glossy and forms stiff peaks.
- Pour lemon mixture in to pie casing, now spoon meringue over the filling and create a swirl on top.
- Bake in the centre of the oven for around 25 mins until meringue is lightly goldern and crisp.
Chicken Breasts stuffed with Goats Cheese wrapped in Parma Ham.

Serves 4
Ingredients.
4 chicken breasts
250g goats cheese
Fresh herbs, parsley, tarragon and dill, chopped
8 slices of Parma ham
Freshly ground pepper
Method
Preheat the oven to 200º C
Using a sharp knife, make a deep incision down the side of each chicken breast to form a pocket in each.
In a bowl, mix together the goats cheese and chopped mixed herbs, then stuff the chicken breasts with the mixture.
Wrap two slices of Parma ham around each stuffed chicken breast and season with ground black pepper.
Place the stuffed, wrapped chicken breasts on to a baking tray and put in to the oven. Cook for 20 – 25 minutes or until cooked through.
Serve with carrots, French beans and/or asparagus.
© Gordon Jones at Virgin Cooks
Steak and Kidney Pudding

Ingredients.
For the Filling
600g stewing beef and kidneys
1 medium onion
Bottle of Guinness
For the suet crust
8 oz self raising flour
4 oz shredded suet
salt and pepper
Method
Trim the fat from the meat, skin the kidneys and remove core, cut in to 1″ pieces.
Place the meat in to the pressure cooker, without the trivet along with a bottle of Guinness and the chopped onion add salt and pepper.
Put on lid and bring to H pressure and cook for 15 minutes, reduce pressure quickly.
To make the suet crust, mix suet, sifted four and salt and pepper, add enough water to make a soft but not sticky dough.
Rollout 3/4 and line a two pint basin. Add the meat and stock to fill two thirds, thicken with a little Bisto or cornflour if desired. Keep the rest of the stock to make the gravy.
Roll out the rest of the suet to make a lid, wet the edges and place over the edge and press sides and lid together.
Cover with double layer of foil and tie with string.
Wash out cooker, add 1 1/2 pints of boiling water and the trivet, lower in the pudding.
Put on lid and then lower the temperature until steam just escapes from the centre vent for around 10 minutes. Turn up the hear and steam for 35 minutes at L pressure. Reduce the pressure quickly.
lift out pudding and turn out on to a plate.
Make gravy from the unused stock with Bisto and an Oxo.
Serve with new potatoes and broccoli.
© Prestige Pressure Cooker Book, slightly, somewhat modified by Tim.
Classic Victoria Sponge
Ingredients
200g caster sugar
200g softened butter chopped in to small pieces
4 medium eggs at room temperature, well beaten
200g self-raising flour
1tsp baking powder
2tbsp milk
For the filling
110g softened butter chopped in to small pieces
140g icing sugar, sifted
couple drops vanilla extract
half a 430g of strawberry or raspberry jam
icing sugar to decorate
Method
- Heat oven to 190º C. Butter two 20cm sandwich tines and line with non-stick baking powder.
- In a measuring jug beat the 4 medium eggs well. In a large bowl, beat the 200g softened butter, add the 200g caster sugar, beat, now add the 4 beaten eggs a little at a time, beat together until you have a smooth, soft batter. Now fold in the self raising flour, baking flour and milk.
- Divide the mixture between the tins, smooth the surface with the back of a spoon.
- Bake for about 20 minutes in the middle of the oven, until golden and the cake springs back when pressed and cake is coming away from the sides.
- Turn out on to a cooling rack and allow to cool
- To make the filling, beat the 110 softened butter until smooth and creamy, then gradually beat in the 140g shifted icing sugar and the vanilla extract.
- Spread the buttercream over the top of one of the sponges, now spread over the jam and add the second sponge on the top.
- Dust with a little icing sugar before serving.
Simple Mincemeat Tarts
Ingredients
8 oz flour
4 oz butter – chilled and cut in to pieces
cold water
Jar of mincemeat
Method
Add butter and flour to mixing bowl.
Using the pulsator setting and mix until looking like breadcrumbs, now add a little water and continue to process until pastry forms a ball, don’t over mix. Need slightly and leave in fridge for 20 – 30 mins.
Roll out and cut in to circles to fit 12 pie tin, put in to tin, add some mincemeat, then cover with lids made from pastry a bit smaller, maybe star shape, just to cover mincemeat. Wash with milk or eggwash, if wanted, to add a glossy top.
Bake in oven at 200º C for around 20 mins. Dust with a little icing sugar before serving.
Orange Rum Bundt Cake

Ingredients
375gm Flour (half plain, half self-raising)
½ teaspoon baking soda
½ teaspoon salt
230gm unsalted butter, softened
530gm Caster Sugar
4 large eggs
1 tablespoon vanilla extract
2 tablespoons orange zest (zest of a large orange)
¾ Cup buttermilk
½ Cup dark spiced rum (Should have been 125ml)
Icing Sugar, optional to dust.
Method
- Preheat oven to 325°F/165°C. Grease a 10-inch Bundt pan with baking spray or melted butter and flour it. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In large bowl, cream butter, then add sugar, beat until light and fluffy. Beat in eggs one at a time, then stir in vanilla and orange zest until well combined. Beat in flour mixture alternating with buttermilk and rum.
- Pour batter into prepared Bundt pan. Bake for 55-65 minutes, until centre is set and a toothpick inserted comes out clean. (Batter was a bit runnier than video shows and mixture filled tin to top)
- Allow cake to cool completely (in Bundt pan) before inverting onto cake plate. Dust with Icing sugar before serving. Serve warm or room temperature. (Rose above tin)
© https://www.dixiecrystals.com/recipes/orange-rum-bundt-cake – slightly, somewhat modified by Tim.