Ingredients:

• 300g self raising flour, sifted
• 1 tsp baking powder
• Salt and black pepper to season
• 1 table spoon tomatoes puree
• 50g cheddar cheese, grated
• 125ml milk
• Sliced chorizo/ 
• 160ml sunflower/vegetable oil
• 2 eggs
• 2-3 small tomatoes cut into 10 slices
• Fresh basil leaves for decoration

Method:

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a muffin tin with 10 paper cases.
2. Place the flour and baking powder, salt , pepper in a large bowl and mix well. Add cheese
3. In another bowl, whisk together the milk, oil and eggs. Pour into the flour and cheese mixture and fold in using a wooden spoon until almost all combined mixing as little as possible to ensure a fluffy muffin.
4. Divide the mixture equally between the paper cases. Place a slice of tomato on top of each muffin then sprinkle with the remaining cheddar cheese and mozzarella. Top with a sprinkling of parmesan then bake for 20-25 mins until golden on top. Decorate with basil leaves and serve warm or cold. 

TIP: * Vary the cheese to suit your taste  top with your favourite pizza toppings.

Ingredients:

• 170g/6oz self-raising flour
• salt
• 2 tbsp cocoa powder
• 170g/6oz caster sugar
• 5 tbsp sunflower oil, plus extra for greasing
• 230ml/8fl oz sweetened soya milk
• 1 tsp vanilla extract

Method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Grease and flour a 20cm/8in square cake tin with some of the sunflower oil.
3. In a bowl sift together the flour, salt, cocoa powder and sugar.
4. Add the oil, soya milk and vanilla extract, and mix carefully together until completely mixed.
5. Pour into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed.
6. Leave to cool for five minutes, then turn out onto a wire rack.

Ingredients

Makes: 24 apple parcels

• 2 tablespoons butter
• 5 apples - peeled, cored and cubed
• 100g raisins
• 110g brown sugar
• 1 teaspoon ground cinnamon
• 2 (250g) sheets puff pastry

Method

Prep: 15 min |Cook: 25 min

1.Preheat the oven to 200 C / Gas 6.

2.Melt the butter in a frying pan over a medium heat and add the apples. Cook and stir for a few minutes then add the raisins and continue cooking for a few more minutes until they puff up.

 3.In a bowl, mix together the sugar and cinnamon then sprinkle over the apples and stir until the apples are tender, about 6 to 8 minutes.

4.Place the puff pastry sheets on a lightly floured work surface and cut into 5cm squares. Spoon a little of the filling into each one then join the corners in the centre and secure by pressing together lightly.

5.Bake in the preheated oven for 15 minutes, or until the puff pastry is risen and golden brown. Remove from the oven and serve hot or allow to cool on a cooling rack before serving.

Prep: 20 mins 

Cook: 15 mins plus 1 hr resting 

Easy makes 6 

Ingredients 

500g self-rising flour

25g butter plain flour , for dusting 

12 raisins

6 flaked almonds 

Method 

Step 1 Make the bread mixture with the butter following pack instructions. It’s easiest to use a stand mixer but not difficult to do by hand. Leave the dough to rest for 5 mins, then knead for 5 mins. 

Step 2 Cut the dough into six pieces. Dust the surface with a little flour and shape each piece into a ball by rolling it between your hand. 

Now make it hedgehog-shaped by pulling one side out a little and squeezing it gently into a snout. Be quite firm or it will bounce back. 

Step 3 Put the hedgehogs on a baking sheet, cover with a damp tea towel and leave to rise for 1 hr. 

Step 4 Heat oven to 200C/180C fan/gas 6. Using kitchen scissors (supervise younger children), carefully snip into the dough to make the spikes on the backs of the hedgehogs. Press raisins in for the eyes and push a flaked almond into the end of each snout. 

Step 5 Bake for 15 mins or until the rolls are risen and golden. Will keep for two days in an airtight container