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Ingredients

• 250g rolled oats
• 150g sunflower seeds
• 100g bran
• 150g honey
• 100g sesame seeds
• 100g linseed
• 100g pumpkin seeds
• 100g hazelnuts
• 100g wheatgerm
• 60ml sunflower/groundnut oil

Method

Preheat the oven to 180°c.
Gently heat the honey and oil together in a pan until the honey has melted.
In a bowl, mix together the bran, rolled oats, nuts and seeds. Pour over the honey mix and combine well. Pour out evenly on to a baking tray and roast for 20-25 minutes, turning every 5-10minutes. Leave to cool.
Store the granola in an air tight container. It lasts for about one month.

Ingredients

• 150g sultanas
• 150g raisins
• 150g currants
• 150g halved glace cherries
• 100g cut mixed dried peel
• 500ml apple juice
• 175g self-raising wholemeal flour
• 175g self-raising white flour
• 2 tsp mixed spice
• 6 tbsp (90ml) sunflower oil
• 3 tbsp clear honey
• 2 tbsp dark treacle
• 250ml Guinness
• 2 eggs beaten
• 50g toasted hazelnuts – smashed up a bit

Method


Place the sultanas, raisins, currants, halved cherries and mixed peel in a bowl and stir in the apple juice. Cover and leave to soak overnight.
Pre-heat the oven to 160ºC. Grease and line a deep round 20cm cake tin. Secure with string and triple folded brown paper around the outside. 
Sift the flours into a mixing bowl together with the mixed spice and make a well in the centre.
Put the sunflower oil in a bowl, stir in the dark treacle, honey and Guinness. Now add to the sifted flours.
Drain the dried mixed fruit from the apple juice. Discard the apple juice. Add the mixed fruit to the cake mixture. Add the beaten eggs and toasted hazelnuts; thoroughly mix all the ingredients together.
Turn the mixture into the prepared tin and smooth the surface. Bake for two hours or until a skewer comes out clean. Transfer to a wire rack until cold, then lift out of the tin and remove the paper.

Ingredients

• 8 prawns
• 1ltr water
• 1 tbsp phrik pao paste
• 3 tbsp lime juice
• 2-4 stalks of lemon grass, bruised.
• 6 slices galangal
• 8 kaffir lime leaves, shredded
• 2 sliced shallots
• 2 cloves garlic
• 2 tbsp fish sauce
• 1 handful straw or oyster mushrooms, roughly chopped
• 2-4 small chillies
• 1 handful cherry tomatoes, halved
• 1 handful chopped coriander leaves
• 1 spring onion, chopped

Method

Remove the heads and legs of the prawns. Shell the prawns, leaving the shell on tail intact. Make an incision along the back of the prawn and remove the black intestinal tract. Keep the heads and shells for making the stock.
Bring water with shells and heads to the boil for 15 minutes. Or for a richer stock, fry the shells and heads in a bit of oil, then add water. Strain and keep the liquid.
Mix the phrik pao paste with the lime juice and set aside.
Add the lemon grass, galangal, kaffir lime leaves, shallots, garlic and fish sauce to the stock. Bring to the boil. Add the mushrooms and simmer for a further two minutes.
Add the prawns, once they turn pink they are cooked. Turn off the heat. Add the chilli and cherry tomatoes.
Put 1 tspn full of phrik pao/lime mix in each bowl, pour over the soup and garnish with the coriander and spring onions.