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What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

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What you need:

15oz / 375 g tin of pineapple drained & chopped ( keep the juice)
1 large chopped onion
2 courgettes chopped
1 tbsp curry powder
1 tbsp mango chutney
20 fl oz / 600 ml chicken stock
10 fl oz /300 ml pineapple juice
juice of 1/2 a lemon

What you do:

Fry the onion in a little oil until softened then add the courgettes & cook for a few minutes . Add all the other ingredients & simmer gently until soft.
Liquidize and put through a sieve.
Can be served hot or cold.

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What you need:

4 Salmon Steaks, skinned

½ Cucumber
250g Plain Yogurt
2 tsp Dijon Mustard
1 Spring Onion, finely chopped
1 tbsp Dill, chopped
2 tsp Olive Oil
juice of  ½ a  lemon,

1 pinch Salt

1 pinch Black Pepper, freshly ground

What to do:

Preheat the oven to 200°C /400°F/Gas 6

Finely dice the cucumber and place in a sieve over a bowl.

Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper.

Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper.  Set aside.

Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.

Sprinkle the salmon with lemon juice and bake in the oven  for around 8–10 minutes, depending on the thickness, until just cooked through but still moist inside.

Remove from the oven and stir the juices from the dish into the cucumber sauce.

Serve the salmon hot or cold with the sauce spooned over it.

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What you need:

8 oz /225 g self-raising flour
½ tsp salt
1 tsp  mustard powder
½ tsp cayenne pepper
2 oz /50 g softened, salted butter
2 oz /50 g cheddar, grated
1 oz /25 g parmesan cheese ( grated )
150ml whole milk, plus a little to glaze

What to do:

Preheat the oven to 230C /450F / gas mark 8

In a bowl sift the flour, salt, mustard and cayenne pepper .

Cut the butter into pieces and rub it into the flour mixture with your fingertips until you have a mixture that resembles breadcrumbs.

Grate the cheeses and stir them into the flour mixture. Pour all the milk into the bowl with the flour and cheese, and using a fork  bring everything together to make a dough.

Roll the dough out on a floured surface until it is 1cm thick, and cut into rounds with a fluted 6.5cm cutter.

Arrange on a greased baking tray and brush the top of each scone with milk.

Bake for 8-10 minutes, until the scones have risen and are golden.

When cooled cut in half & spread with butter or margarine.

For a change try spreading with soft cheese.

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