90 g/3 oz butter.
1 onion, sliced.
250 g/8 oz button mushrooms, sliced.
1tablespoon chopped fresh chervil.
2 cups/250ml/ 16fl oz chicken stock.
2 tablespoons cornflour
1 cup/250ml/ 4fl oz milk
1/2 cup 125ml/ 4fl oz cream (double)

90 g/3 oz butter
8 pork medallions
Apricot sauce
155 g/5 oz dried apricots
1 teaspoon ground coriander

Oven temp: 180c / 350f
250 g/8 oz ricebiscuits, crushed
125 g/4 oz butter, melted
Orange Fig Filling
250 g/8 oz glace or dried figs, chopped
1 cup/250 ml/ 8fl oz orange concentrate
90 g/3 oz butter, chopped
2 eggs, lightly beaten
30 g/1 oz pine nuts

1 Melt butter in a saucepan over a medium heat. Add onion and mushrooms. Cook, stirring for 5 mins.
2 Add chervil and stock. Simmer for 20 mins. Cool slightly.
3 Puree soup and return to a clean saucepan.
4 Blend cornflour with a little milk to make a paste. Stir into soup. Stir in remaining milk. Cook, stiring constantly, until soup thickens. Stir in cream, season to taste. Heat for 3-4 minutes or until hot.

1 Soak apricots in boiling water for 30 mins. Drain. Puree apricots with coriander. Place puree in saucepan. Heat, stirring, over amedium heat for 3-4 minutes or until hot.
2 Melt butter in a frying pan over a medium heat. add pork medallions. Cook for 5 minutes each side or until cooked to your liking. Serve with sauce.

1 Combine crushed biscuits and melted butter. Press over base and up sides of a greased 23cm/ 9 in flan tin with a removable base. Bake for 10 minutes.
2 Filling:Combine figs and orange concentrate in a saucepan. Bring to simmering over a medium heat. Simmer, stirring occasionally, for 15 minutes. Remove from heat. Stir in butter. Cool for 5 minutes.
3 Stir in eggs. Mix well. Pour into buiscuit case. Sprinkle with pine nuts. Bake for 20 minutes. Serve hot, warm or cold.

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1/2 cup/125 ml water
3 tablespoons slivered almonds
4 cups/ 1 litre/ 1 3/4 pt chicken stock
3 tablespoons chopped fresh basil
125 g/4 oz spaghetti, broken into pieces

6 pork butterfly steaks
CHEESE STUFFING
30 g/1 oz butter
1 onion finely chopped
2 rashers bacon, chopped
1 apple, finely chopped
1 1/2 cups /90 g/3 oz breadcrumbs, made from stale bread
1 egg, lightly beaten
155 g/5 oz mozzarella cheese, cut into small cubes
2 tablespoons chopped fresh parsley

Oven temp: 200c / 400f
375 g/12 oz shortcrust pastry
2 x 440 g /14 oz canned pie apples
2 x 440 g /14 oz canned pears, drained
2 tablespoons lemon juice
1/4 cup / 45g / 1 1/2 oz brown sugar
1 teaspoon ground cloves
1 teaspoon ground mixed spice
1 egg yolk

1 Heat oil in a saucepan over a medium heat. Add onion, garlic and almonds. Cook, stirring for 5 minutes or until onions are transparent.
2Stir in stock and basil. Simmer for 5 minutes. Add spaghetti. Boil for 10 minutes or until spaghetti is cooked. Season to taste. Serve

1 Pound steaks lightly with a meat mallet to flatten slightly.
2 Stuffing: Melt butter in a frying pan. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is crisp. Add apple. Cook until apple is soft. Transfer mixture to a bowl. Add breadcrumbs, egg, cheese and parsley. Season to taste. Mix to combine.
3 Place spoonfulls of stuffing on one side of each steak. Fold over and secure with wooden toothpicks. Cook on an oiled preheated medium barbecue or under a grill for 5-6 minutes each side or until cooked to your liking.

1 Divide pastry into two portions, one slightly larger than the other. Roll out larger portion to fit a 23cm /9 in flan tin, with a removable base. Bake blind for 10 minutes. Remove rice and paper. Cool.
2 Combine apples, pears, lemon juice, brown sugar, cloves and mixed spice. Spoon into pastry shell. Roll out remaining pastry to make a lis for the pie Place over filling. pinch edges to seal. Brush top with egg yolk. Pierce several with a skewer. Bake for 10 minutes. Bake at 180c /350f for 20 minutes longer or until pastry is cooked and golden.

1 head broccoli, chopped
1 bunch /500 g/ 1 lb spinach, chopped
4 cups/ 1 litre/ 1 3/4 pt chicken stock
2 teaspoons canned green peppercorns, drained
2 teaspoons vegetable extract
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
4 tablespoons natural yogurt

Oven temp: 180c, 350f
60 g/ 2 oz finely grated Parmesan cheese
3 tablespoons mango chutney
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
2 pork loin chops
3/4 cup /90 g/ 3 oz dried breadcrumbs

Oven temp: 220c, 425f
155 g /5 oz puff pastry
1 egg yolk, lightly beaten
1 large green apple, peeled, cored and thinly sliced
1 tablespoon honey warmed
1 teaspoon caster sugar
whipped cream (double) or natural yogurt

1 Place broccoli, spinach, stock, peppercorns, vegetable extract, chives and tarragon in a saucepan. Bring to the boil. Cover. Simmer for 20 minutes or until vegetables are tender. Cool slightly.
2 Puree soup. Strain. Return soup to a clean saucepan. Cook, stirring, for 4-5 minutes or until heated.
3 To serve: ladle soup into bowls, place a tablespoon of yogurt in centre of each bowl and swirl using a skewer.

1 Combine Parmesan cheese, chutney, Dijon and wholegrain mustards.
2 Brush chops with chutney mixture. Coat with breadcrumbs. Place chops on a wire rack set in a baking dish. Bake for 25-30 minutes or until cooked.

1 Roll out pastry to 5 mm/ 1/4 in thick. Cut into four 15 cm/ 6 in squares. Cut a 1 cm 1/2 in strip from the sides of each square. Brush edges of squares with egg yolk. Top with pastry strips to make a border. Brush with egg yolk. Bake for 10 minutes.
2 Arrange overlapping slices of apple in centre of each pastry case. Brush with honey. Sprinkle with sugar. Bake at 180c / 350f for 15 minutes longer.
3 Serve with whipped cream or yogurt.