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What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

Preheat oven to 180°C  /350°F / gas mark 4

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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What you need:

1.2kg-piece beef scotch fillet
2 tbs olive oil
1 tbs chopped fresh thyme

1tbs chopped fresh basil
1 tbs chopped fresh rosemary
2 tsp dried oregano leaves
2 tsp cracked black pepper

What to do:

Pre heat the oven at 180C / 350F / gas mark 4

In a small bowl, mix together the  rosemary,  oregano , basil, & thyme and  black pepper and rub over the  beef.

Place with fat side up on a wire rack in a roasting tin.

Bake uncovered  for 3 – 3 1/2 hours ( or  less if you like it medium rare)

Let the  roast beef  stand for 10-15 minutes before slicing.

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What you need:

1  packet lemon cake mix
2 eggs
75 ml vegetable oil
Zest of 2 lemons
2 Tbsp lemon juice
½ teaspoon lemon extract
75 ml icing sugar

What to do:

Preheat oven to 190C / 375 F / gas mark 5.

Line baking tin with grease proof  paper.

Pour the cake mix into a large bowl. Stir in the eggs, oil, lemon zest, lemon juice and lemon extract until mixed thoroughly.

Place the icing sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

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you will need:

5 1/2oz /150g plain flour
1 tsp baking powder
5 1/2oz /150g castor sugar
6 tbsp milk
2 eggs (beaten)
5 1/2oz /150g margarine (melted)
2 bananas ( mashed)
Paper bun cases.

What to do:

Preheat the oven to 200C /400F / gas mark 6.

Sift the flour & baking powder into a mixing bowl, then stir in the sugar.

Mix the milk, eggs & margarine together in a separate bowl until mixed.

Slowly stir into the flour mixture without beating, then fold in the bananas.

Place the paper cases into a deep muffin tin & spoon in the mixture. Bake in the oven for 15 /20 mins.

Turn out onto a wire rack and leave to cool.

Ice muffins or serve with custard.

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You will need :

1 x leg of pork, approx 2 kg – 2,5 kg
salt to taste
olive oil for rubbing
apple sauce for serving

What to do:

Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper.
Brush the skin with olive oil, then sprinkle on the salt. This will make the crackling. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes. At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (make sure it doesn’t burn).

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain.
Serve with gravy, roast potatoes, vegetables and apple sauce.

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