Lydia Brownlow
Teacher of Cookery

Makes 20 Nowadays I am being asked for more and more gluten free recipes. This following cookie recipe is very simple and I really do think that they 'take the biscuit!' 100g raisins 175g soft brown sugar 125g butter 1 egg 275g porridge oats 1/2 tsp salt 1 tbsp ground ginger Tip the raisins into a small heatproof bowl, pour over 50ml boiling water and set aside for 20min to plump up. Place the sugar and butter in a large bowl and beat with a wooden spoon until light and fluff

Serves 4 150g plain flour 125g butter 70g Demerara sugar, plus an extra tbsp for the top of the crumble 450g cooking apples, peeled and cored 2tbsp caster sugar 150g blackberries For the toffee cream 85g butter 100g muscavado sugar 1tbsp golden syrup 150ml double cream For the crumble, sieve the flour into a large bowl. Add the butter and using the tips of your fingers and thumbs, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Demerara

Makes 30 Just thinking about these little sausage rolls makes my mouth water! The subtle flavours of spring onion, coriander and chilli make something ordinary, extraordinary!! 1 tbsp sunflower oil 2 garlic cloves, crushed 2cm piece root ginger, grated 4 spring onions, finely sliced 400g good quality sausage meat 2tbsp chopped fresh coriander 1tbsp each sweet chilli sauce and soy sauce 500g packet butter puff pastry 1 egg beaten 1tbsp each black and yellow sesame seeds sweet