Old School Chocolate Cracknell

• 150g cornflakes
• 200g golden syrup
• 120g butter
• 75g dried milk powder
• 25g cocoa powder

1. Measure out the cornflakes in large bowl and put aside.
2. Melt the golden syrup and butter in a saucepan on a very low heat.
3. When just melted, remove from heat then add the dried milk powder and cocoa powder, and whisk.
4. Add back on heat and stirring all the time for about 3 minutes on low heat.
5. Remove from heat and pour over cornflakes, mixing very well until all covered.
6. Then with a large ice cream scoop press cornflakes into it and then put on a baking tray.
7. Chill in fridge for an hour then enjoy

Old School Iced Sponge

250g butter

250g granulated sugar

4 eggs 

250g self raising four

1 tbsp milk

300g icing sugar

Sprinkles 

Cream butter and sugar. Add eggs one at a time. Sift and fold in flour and add milk. Pop into lined tray and cook for 25 minutes on 170 degrees.

American pancakes. The best!

Ingredients

• 350g/12oz self-raising flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 tbsp caster sugar
• 200ml/7fl oz buttermilk (can be made with mixing normal SS milk with 1tbs lemon juice.)
• 400ml/14fl oz semi-skimmed milk
• 2 free-range eggs
• 85g/3oz unsalted butter, melted, plus extra for frying
• 12 rashers smoked streaky bacon
• 50ml/2fl oz maple syrup

Method

1. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
2. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine.
3. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
4. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
5. Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp.
6. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.

Bombay potatoes

2 large potatoes, peeled and cut into largish cubes.
1 tsp turmeric
1/2 onion, finely diced
2 tbsp wholegrain mustard
1 tsp curry powder
1 red chilli (optional)
2 tsp olive oil

Boil potatoes on water and turmeric for 20 mind until cooked.

Meanwhile heat oven to 180 degrees.

Mix potatoes with tsp salt, mustard, curry powder, chilli and oil.

Lay on baking tray and cook for 40 minutes.

Tempura Cauliflower

1 small cauliflower, cut into medium-size florets

100g plain flour

2 eggs, separated

2 tbsp vegetable oil

vegetable oil for deep frying

Method

1. Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
3. Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.

Chicken Biriani

180g basmati rice
25g butter
Half large onion
2 cardamon pods
1 tsp tumaric
2 tbsp balti paste
2 chicken breasts
450ml chicken stock
60g raisins

Soak rice in arm water and then wash until water runs clear.

Heat butter and fry off finely chopped onion with cardamom pods for 10 minutes until browned and softened.

Add chicken, tumeric and paste and cook until fragrant.

Add rice, raisins and stick. Bring to boil and simmer for 5 mins with tight lid. Turn heat off and leave for 10 mins.

Serve.