Lemon Courgette Cake

from Michelle

Serves 12
200g (7 oz) grated courgette
150g (5 oz) caster sugar (I used less sugar and added raisins instead)
1 egg
125ml (4 fl oz) vegetable oil
200g (7 oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemonzest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
Bake 45 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.


Hearty Cheesy Leek soup

Prepare 450g (1lb) leeks .
Shred finely.
Melt 50g (2oz) Butter in saucepan and fry gently for about 5 minutes until tender.
Stir in 25g (1 oz) medium oatmeat and 1.2lt (2pt) stock.
Bring to the boil and simmer for 20 minutes.
Just before serving stir in 100g (3 1/2oz) grated mature cheddar cheese, season to taste and ladle into bowls.
Serve immediately with sprinkled chopped parsley.

from Hayley


Winter Salads

Banish flavourless tomatoes and cucumber from your table and embrace the fabulous greens winter has to offer, add a combination of fruit, nuts and cheese for a stunning seasonal salad.

Grate four large carrots into a bowl, add a handful of coriander leaves and a tablespoon of mixed seeds. Make a dressing with the grated zest and juice of a lemon combined with a large glug of olive oil and some salt and pepper. Pour over the salad, toss and serve.

Quarter 1 pak choi and steam for 5 minutes until wilted. Combine together in a bowl 1oz finely chopped root ginger, 1 finely chopped red chilli, 1 orange peeled and split into segments, 3 tablespoons olive oil, 1 tablespoon chopped chives, 1tablespoon balsamic vinegar, salt & pepper. Whisk together to make a dressing. Place pak choi on a serving dish and drizzle over the dressing.