4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper

1. Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer.

2. Cook until the mixture starts to leave the side of the saucepan.

3. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste.

4. Allow the mixture to cool and store in refrigerator for up to five days.

5. Slice and put on toasted foccacia and place under hot grill until browned and golden.

1 To make these delicious pancakes put the buttermilk, butter, egg and vanilla essence in a bowl and whisk together.

2 Sift in the flour, salt, baking powder and then stir, make sure not to over blend as the batter should be lumpy. Add the mashed bananas and blueberries.

3 Heat the vegetable oil in a frying pan over a medium heat. Add 60 ml (1/4 cup_ of batter to the pan for each pancake). Cook for around 3 minutes until the pancakes are a nice golden brown colour on the bottom, turn over and cook for 1 further minute. Repeat process with the rest of the batter mixture.

4 Serve the blueberry pancakes immediately and drizzle with maple syrup should you wish.

1 large free range egg
100g plain flour
1/2 pint milk
pinch of salt
butter for frying

1 In a large bowl sieve together the flour and salt. In the centre of the flour make a well, and break the egg into it. Add half of the milk and whisk to form a smooth batter. Slowly mix in the remainder of the milk.

2 In a frying pan heat a knob of butter and add two tablespoons of the batter mix and swirl it around the pan so it coats the base.

3 Cook for a minute or so until the pancake bubbles, then toss the pancake in the air and cook the other side.

4 Serve at once or stack up to keep them hot before you serve them.

2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. Crack the eggs into a jug and mix together with a fork. Add salt, pepper, milk and beat again.

2. Put a knob of butter in small frying pan over a medium heat. When the butter starts to melt pour the egg mixture into the centre of the pan and cook for approx 1-2 minutes until egg mixture is set.

3. Cook the omelette for approx 1 futher minute then loosen the edges of the egg using a spatula. Lift and fold the omelette in half. Tilt the pan and slide the omelette off onto a warm plate. Serve with salad or by itself.

6 sliced of white or wholemeal bread
1/2 medium cup of milk
2 eggs, beaten
pinch of sugar
pinch of cinnamon
1 tablespoon of olive oil

1. Beat eggs in a bowl, then add the milk, cinnamon and sugar. Mix well.

2. Use a fork to dip each slice of bread into the mixture (one at a time). Dip it in long enough so it soaks the egg mixture both sides.

3. Heat the oil in a frying pan, once hot enough fry each piece of bread for 2 minutes each side until golden. Serve hot.

3/4 cup flour
1 cup milk
2 eggs
1/2 pound lean bacon
1 small can of corn niblets (optional)
salt and pepper

1. Preheat oven to 200C.

2. Cut the bacon into small pieces and cook in a frying pan till nice and crispy, drain off any excess grease and keep it to one side.

3. Sift flour into a bowl and add half the milk, stir until smooth. Next add the eggs and remaining milk and beat till the batter is smooth. Season lightly with salt and pepper.

4. Spoon 2 teaspoons of the bacon grease into the bottom of the baking dish or pie plate. Place the bacon and corn into the bottom of the dish and carefully pour the batter over.

5. Bake in the oven for 30 minutes or until the pancake is set and the top is golden brown.

1 1/4 cup bran
1 cup whole wheat pastry flour
2 1/2 tsp baking powder
3/4 tsp nutmeg
1/4 tsp ground cloves
1/3 cup milk
2 eggs
3/4 cup maple syrup
1/4 cup butter
1 cup apples, green are best,
1 chopped
1 cup raisins (optional)

1. Combine bran, flour, baking powder, nutmeg and cloves; set aside.

2. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture.

3. Stir in apples and raisins.

4. Pour into oiled muffin tins, and bake at 350 degrees until tops split, roughly after 15 to 25 minutes.

2 thick slices of white or brown bread
1 large slice of buffalo mozzarella
2 eggs (beaten)
flour for dusting
olive oil for frying
milk

1. Firstly dip the slices of bread in milk for a few seconds, do not soak them.

2. Place the slice of mozarella on one piece of the bread then put the other bread on top to make the sandwich.

3. Dip the sandwich lightly in flour seasoned with a little salt, then the egg.

4. Shallow fry the sandwich on both side in the olive oil for around 5 minutes or until golden.

5. Serve immediately and enjoy.

10 fresh strawberries
1 banana
150mls of 100% pure orange juice

1. This free smoothie recipe is simple to make. Slice the strawberries in half and add to the blender.

2. Chop the banana into 4 pieces then add to blender. Pour in the orange juice.

3. Blend for 30 seconds, serve and enjoy!

15 fl oz pure cranberry juice
5 fresh strawberries cut into halves
4 ice cubes

To make this tasty cranberry and strawberry smoothie recipe simply add the cranberry juice, strawberries and ice to the blender, blend on full power / high for approximately 35 seconds. Pour into 2 glasses and enjoy the lovely taste of this smoothie.