2 packets of pizza base mix, or
2 ready-made bases
400g (14oz) fresh mozzarella cheese roughly chopped
3 tablespoons fresh tomato pasta sauce or passata
8 ripe plum tomatoes
4 crushed garlic cloves
handful of fresh basil
4 tablespoons olive oil

1. Preheat the oven to around 220C.

2. If you are using a packet pizza base mix, make up the base following the instructions on the packet.

3. Remove the seeds, core and juices from the plum tomatoes then roughly chop them up, place in a food processor and puree them with the basil leaves. Stir in the fresh tomato pasta sauce or passata and 2 tablespoons of the olive oil. Season well.

4. Roll out the pizza bases to 30cm (12 inch) circles and place them on lightly oiled baking trays. Drizzle each with a little olive oil.

5. Spoon the tomato sauce over the bases, spreading it up to the rim. Scatter the mozzarella cheese over the top of each on and drizzle again with a little more olive oil.

6. Cook the pizza in the top half of the oven for around 10-15 minutes (this depends on how hot your oven is) or until the base is light brown and crisp and the topping is cooked.

7. If desired, once cooked, tear the remaining basil leaves and add some to each pizza before serving.

500g (1lb) mushrooms, sliced
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
30g (1oz) plain flour
2 x 400g cans chopped tomatoes
1 tbsp chopped fresh basil
500g (1lb) frozen whole leaf spinach, thawed and drained
White sauce – made with 90g (3oz) each of butter, plain flour, 900ml (1 1/2 pints) milk
300g (10oz) mature Cheddar cheese, grated
150g (5oz) no-precook lasagne sheets
salt and black pepper

1. Preheat oven to 190C / 375F / Gas 5.

2. Heat the oil in a saucepan, then add the chopped onion, sliced mushrooms and crushed garlic and cook for around 10 minutes or until nice and soft. Sprinkle in the flour and cook, stirring the mixture for 1 minute.

3. Add the tomatoes to the saucepan and season with the salt and pepper. Cover and simmer for 20 minutes.

4. To make the white sauce, melt the butter in a small saucepan, sprinkle in the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk whilst stirring. Bring the sauce to the boil whilst stirring, and wait until the sauce thickens. Simmer for 2-3 minutes.

5. Season the spinach well with salt and black pepper. Taking 1 teaspoonful at a time, shape the spinach loosely into around 22-24 balls.

6. Spoon one-third of the mushroom mixture into a large ovenproof dish and place 8 of the spinach balls on top. Cover with one-third of the white sauce and one-third of the cheese. Arrange half of the lasagne sheets on top. Repeat the layers, finishing with the cheese.

7. Bake the mushroom and spinach lasagne in the oven on the middle shelf for 35 minutes or until the pasta is tender.

3 free range eggs
1 tablespoon milk
2 tablespoons of softened butter
4 slices white (or wholemeal) bread
1 teaspoon Dijon mustard
4 slices Gruyere cheese
2 slices ham
2 teaspoons vegetable oil
salt and cracked black pepper

1. Using a wide, shallow bowl (which is big enough to dip the bread into), crack 1 egg into it, add the milk and lightly beat. Season with salt and black pepper.

2. Butter 2 slices of the bread using 1/2 tablespoon of butter, and spread the other two slices with Dijon mustard. Place a slice of cheese on each of the buttered slices, then add the ham and then another slice of cheese. Top with the remaining slices of bread.

3. Heat the remaining butter and vegetable oil in a large non-stick frying pan over a medium heat. Whilst the butter is melting, dip one sandwich into the egg and milk mixture, coating the bread on both sides.

4. When the butter is sizzling add the sandwich and cook for around 1 1/2 minutes on each side, pressing down firmly with a spatula. Turn over and cook the other side, then move to the side of the pan.

5. Gently break an egg into the pan and fry until it is cooked to your liking. Transfer the sandwich to a plate and top it with the fried egg. Serve immediately or keep warm until the other sandwich is cooked and ready to serve.

6. Repeat steps 3 to 5 with the remaining sandwich.

*These sandwiches are great with a nice salad on the side.

4 large eggs
2 tbs chopped fresh basil (optional)
1/4 of a small red onion, sliced thinly
2 tbs olive oil
75g crumbled feta cheese (or goats cheese if you prefer)
6 small cherry tomatoes, halved
salt and pepper

1. Break the eggs into a bowl and whisk well with a fork. Season, then add 2 tablespoons of water and the chopped basil. Mix again.

2. Heat the olive oil in a large frying pan / skillet. Gently fry the sliced red onions for a couple of minutes until soft. Pour in the egg mixture and cook over medium meat for around 3-4 minutes, drawing the mixture from the sides to the centre until the omelette is half cooked.

3. Add the small cherry tomatoes to the omelette (cut-side up), and the crumbled feta cheese and cook for a further 2 minutes. Slide onto a warmed plate and serve immediately.

145g x 1 pack pizza base mix
100ml warm water
6 tablespoons fresh tomato pasta sauce
150g grated mozzarella
50g thin ham, torn into pieces
50g sliced mushrooms
1 tablespoon of dried oregano

1. Preheat the oven to Gas 7 / 200C.

1. Mix the pizza base mix with the warm water in a large bowl, to make the dough. Place on a floured surface and knead for 5 minutes until smooth. Cut into 2 pieces then roll out on a floured surface to around 18cm in width. Place on a baking sheet and leave in a warm place for 10 minutes until the dough rises.

2. Spoon 3 tablespoons of the sauce onto each of the pizzas, then spread over the dough, leaving a 1cm border clear around the edge.

3. Scatter over the mozzarella cheese and top with ham and mushrooms.

4. Sprinkle the dried oregano over each pizza, then place them in the oven and bake for around 10-15 minutes or until golden brown and crisp.

225g / 8 oz puff pastry
115g / 4 oz grated cheese
2 teaspoon mustard (optional)
plain flour to roll out

1 Preheat the oven to around 200C / Gas Mark 6 / 400F. Then sprinkle the worktop with a little flour.

2 Roll out the pastry to make a large rectangle. Spread the mustard and cheese over the pastry then cut into thin strips (around 4 inches long). If you want to you can always twist each strip very gently for an alternative effect.

3 On a well greased baking tray, place the straws on and then put in the over and bake for between 6-10 minutes or just until the cheese straws are golden and crisp.

4 Once cooked, remove from the oven and leave to cool until required.

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
slices of bread

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 bread and place under hot grill until browned and golden.

8oz fresh buffalo mozzarella (cut into small pieces)
12 oz small fresh cherry tomatoes
2 garlic cloves (finely chopped)
1 handful fresh basil leaves
2 tbsp olive oil
salt & pepper
5 tsp Dijon mustard

1. To make the dressing first blend the mustard, oil, vinegar and torn up basil leaves together in a large bowl.

2. Add the buffalo mozzarella and tomatoes then mix well until the cheese and tomatoes are coated with dressing. Serve.

1 1/2lb potatoes
1 small can of condensed mushroom soup
1/2 pint semi-skimmed milk
knob of butter
4oz grated cheddar cheese
salt / pepper

Slice potatoes very thinly then arrange them on the bottom of an ovenproof dish, season with salt and pepper. In a saucepan, mix soup and milk together, then pour over potatoes, put knob of butter in, then sprinkle with cheese. Cook for 1 1/2hrs in a moderate oven.