fruit juice & alcohol (together must equal about a pint)
1 sachet of gelatine powder
selection of fruit, peeled and prepared.


Some of our suggestions
• Apple juice (450ml) and calvados brandy (75ml)
• Tooti Frooti (tropical juice 450ml) and dark rum (75ml)
• Pomegranate juice (450ml) and vodka (75ml)
• White grape juice (375ml) with peach schnapps (150ml)
• Mango and passionfruit juice (450ml) and Malibu (75ml)
• Blackcurrant juice (450ml) with kirsch (75ml)

pour about half a cup of the fruit juice into a pan and bring to the boil then remove from heat.
sprinkle the gelatine sachet into the hot juice and stir to dissolve.
stir through the rest of the juice and alcohol.
divide the jelly mix into your moulds, either one big one or shot glasses work really well.
submerge some of your pre-prepared fruit into the jelly (optional)
chill and leave to set for at least 4 hours.


It’s all about experimenting – so try a few of your own and let us know how you get on at our facebook page

2 chicken breasts
3 tbsp soy sauce
1 tsp chopped ginger
4 spring onions
1 tbsp of tomato ketchup
1 ½ tbsp of red wine vinegar
1 tsp of brown sugar
1 heaped tsp of cornflour
150g rice
handful of beansprouts
shot of veg oil



soak the rice in cold water.
cut away any sinew from the chicken and slice into thin strips.
toss the chicken in the soy sauce and leave to marinate for as long as possible.
drain the rice, put into a pan with cold salted water and then boil until plump and fluffy (about 8 minutes from simmering point).
slice all of the spring onions as finely as possible and cut the ginger small as well.
fry the soy chicken in the shot of oil until very nearly cooked through.
toss in the ginger and the white ends of the chopped spring onions into the pan.
stir together the ketchup, sugar, vinegar, about 100ml of water and the cornflour in a small bowl.
pour into the pan and bring to a simmer, stirring all the time.
mix the cornflour in a small bowl with two tablespoons of cold water and then stir into the pan.
let the mixture bubble for 2-3 minutes, stirring all the time to prevent burning around the edges, then stir through the beansprouts at the last moment.
drain the rice once cooked.
serve a mound of the rice in a bowl with the sweet and sour chicken on top.
garnish with the finely sliced green part of the spring onion and then grab your chopsticks.

serves 2

unsalted butter, softened (250g)
caster sugar (250g)
4 eggs
1 tsp of natural vanilla extract
self-raising flour (185g)
plain flour (60g)
milk (185ml)

icing
white chocolate chips (250 g)
soured cream (300ml)
sweets, to decorate

preheat the oven to 180°C.
lay out muffin cases into tray.
beat the butter and sugar in a bowl and cream until pale and creamy.
crack in the eggs, one at a time, then add the vanilla and beat until well combined.
sift the flours together and fold in while adding the milk.
stir until almost smooth.
divide the mixture between the muffin cases then bake for 20 minutes.
remove from the oven and leave to sit for 10 minutes in the tin.
turn the cakes out onto a wire rack to cool.
crack the white chocolate in a bowl over gently simmering water.
stir through the sour cream until you have a thick creamy icing.
spread the cooled cakes with the icing and top with sweets.


makes 24

2 large baking potatoes
1 cod fillet (300g)
handful of plain flour
1 egg
couple of slices of stale bread
small cup of oil
200g of frozen peas, thawed
Knob of butter
tsp of capers
few sprigs of fresh chives
2 gherkins
2 dollops of mayonnaise
½ a lemon
2 soft seeded baps
crisp lettuce leaves
1 fresh tomato

preheat the oven to 220°C.
wash the spuds clean and cut into 6-8 equal sized wedges, leaving the skin on.
toss them in a bowl with plenty of salt and pepper and a shot of oil before laying them out on a baking tray and roasting in the hot oven for 40 minutes, turning over half way through.
skin the fish, remove any bones and cut into finger-sized pieces.
place the flour onto a plate and season well with salt and pepper.
crack the egg into a bowl and beat.
whizz the bread up in a food processor to make fine breadcrumbs and tip onto a plate.
roll the cod fingers through the flour, then dunk into the egg and transfer to the crumbs to coat.
place the peas into a small pan of rapidly boiling salted water and cook for 3 minutes until tender.
drain the peas and pop into a food blender with a knob of butter, squeeze of lemon juice and a good crack of black pepper.
pulse the peas to create a rustic, mushy purée. Don’t blitz too much.

makes 2

cooked Cajun chicken breast (leftovers)
1 red pepper
fistful of coriander
1 red onion
hefty chunk of cheese
1 fresh red chilli
8 flour tortillas
dollop of sour cream (for dip)
few fresh chives
half a lemon



grate the cheese.
Slice the chicken as thinly as possible.
cut onion, pepper and chilli into thin strips.
lay half the tortillas out and sprinkle with the grated cheese.
scatter onion, pepper and chilli slices over the cheese.
tear coriander leaves and sprinkle on top of onion, pepper and chilli.
divide the cooked chicken pieces between the 4 tortillas and finish with the leftover cheese.
put the remaining tortillas on top and fry in medium heat pan with spot of oil until crisp and golden.
chop the chives and mix through the sour cream with a squeeze of lemon and plenty of salt and pepper.
quarter the cooked quesadilla into portions and serve with the dip.

serves 4