Lydia Brownlow
Teacher of Cookery

2 large bramley or cooking apples 50g blackberries, optional 40g butter 140g caster sugar 2 large eggs, separated Peel, quarter and core the apples. Cut into roughly 2cm chunks and tip into a pan. Add the blackberries, butter and 20g of the sugar. Cook gently for 10-15 minutes until the apple is well-softened. Stir occasionally to prevent it catching on the bottom of the pan. remove from the heat and leave to cool for 5 minutes. Place the egg whites in a spotlessly clean bow

Makes 12-14 500g block all butter puff pastry 3tbsp butter, melted 6-8 thin slices ham 125g Gruyere or Cheddar cheese, grated Roll the pastry out on a lightly floured work surface into a rectangle 20cmx 26cm and the thickness of a £1 coin. Brush with the melted butter and then cover with a layer of ham slices. Sprinkle over the grated cheese. Then starting with the long edge, roll the pastry up into a log. Trim the ends, wrap the log in clingfilm and chill for 20min. Then usi

for the biscuits 150g icing sugar 50g cocoa powder 300g plain flour 225g butter for the icing 150g butter, or replace 100g butter with 100g peanut butter for a nutty cream! 300g icing sugar, sifted 2-3tbsp milk a couple of drops vanilla extract For the biscuits, sift the icing sugar, cocoa and flour into a large bowl. Add the butter and using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Then using your hands squash together the