Ingredients

• 2 cups plain flour
• 1/2 cup golden caster sugar
• 2 Tablespoon oatbran
• 1 teaspoon baking soda
• 70 gm butter
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon Chinese five spice
• 1 egg
• 2 Tablespoons milk
• 3 Tablespoons raisins
• 2 Tablespoons crushed walnuts

Method

Mix the dry ingredients together, rub the butter into the mixture until it resembles breadcrumbs, add the walnuts and raisins, bind the mixture together with the egg and milk to make a firm but pliable biscuit dough, roll into a small loaf, rest in the fridge for ten minutes.

Slice 1cm thick biscuits from the loaf and press onto a greased and floured baking tray.

Bake 12-15 minutes in a pre-heated oven 180 degrees.

Serves: 5

Ingredients

• 200g barley (7oz)
• 5 chicken thighs or leftover chicken
• 5 hot chorizo sausages (250g)
• vegetable bouillon powder or chicken stock (4fl oz)
• 3 leeks
• 2-3 cloves of garlic chopped
• chopped fresh herbs of your choice

 Method

1.  Precook the barley in boiling water for 30 minutes or so.
2.  Skin the sausages and slice 4 into rounds and 1 into dice.
3.  Saute the rounds of sausages to release the oil. (Keep the diced one back to garnish.)
4.  Add the leeks in with the sausage to soften.
5.  Drain the barley and add to the pan along with the stock.
6.  Cook on a low heat for 30-40 minutes until the barley is soft. Stir frequently.
7.  Chop the chicken into bitesize pieces and add along with some of fresh chopped herbs when the risotto is nearly ready.
8.  In a separate pan toast the garlic in a little olive oil and add the diced sausage to crisp up.

 Serve the risotto sprinkled with the toasted garlic and diced chorizo and the last of the chopped herbs.

For the curry paste

Devonshire cream and yogurt make a delicious lemon fool. For 4 portions you will require:

 The finely grated zest, and juice of 1 unwaxed lemon

1 tablespoon Devon honey

8 oz (250 g) natural yogurt

125 ml double cream, lightly whipped

Stir the lemon juice, zest and honey together, and blend with the yogurt. Gently fold in the whipped cream, pour into serving dishes and chill before serving. Garnish with a fresh mint leaf.

 For four portions you will need 8 local free range eggs. Break the eggs into a basin and beat lightly with a fork, season with a little salt and freshly ground black pepper. Melt (50g) 2 oz butter in a saucepan, add the eggs and stir over a gentle heat until the eggs begin to thicken, finish with 2 tablespoons of double cream, or a generous dollop of clotted cream. Add 150g (6oz) chopped smoked salmon, sprinkle with chopped chives. Good on wholemeal toast!

 For four portions you will need 8 local free range eggs. Break the eggs into a basin and beat lightly with a fork, season with a little salt and freshly ground black pepper. Melt (50g) 2 oz butter in a saucepan, add the eggs and stir over a gentle heat until the eggs begin to thicken, finish with 2 tablespoons of double cream, or a generous dollop of clotted cream. Add 150g (6oz) chopped smoked salmon, sprinkle with chopped chives. Good on wholemeal toast!

The present food situation means it's even more important not to waste food. Stale bread and crusts make an appetising Cheese pudding. This amount serves two.

½ pint (250 ml) milk

2 eggs - separated

3 oz (75g) grated cheese - whatever you have

3 oz (75g) breadcrumbs

freshly ground black pepper and chopped chives.

Warm the milk and add the breadcrumbs, egg yolks, most of the grated cheese (save a little for the top of the pudding), pepper and some chopped chives. Whisk the egg whites until they form stiff peaks and fold them into the cheese mixture. Pour into a buttered pie dish, sprinkle over the remaining cheese and bake in a hot oven for about 20 minutes until well risen and golden brown. This is good with a green salad.

Paul Cleave

Ingredients

4 sticks celery, 2 russet apples, 50g (2 oz) chopped walnuts, salt and pepper, cider vinegar, mayonnaise.

Slice the washed celery, chop cored and quartered apples, and sprinkle with a few drops of cider vinegar, add the walnuts, season and mix together with mayonnaise. Garnish with watercress and sprinkle with pomegranate seeds for extra colour and flavour.

Paul Cleave

Good to use on scones with cream, or mixed with yogurt for a quick, and refreshing pudding.

1 lemon and 1 orange

2oz (50g) butter

3 eggs

4oz (100g) caster sugar

4oz (100g) sugar cubes.

Wash and dry the lemon and orange, and rub the sugar cubes over the rind to extract the flavour. Squeeze the juice from the orange and lemon. Put the sugar, butter, fruit juice into a basin and add the beaten eggs poured through a strainer. Place the basin over a saucepan of gently boiling water and stir until the sugar has dissolved and the mixture has thickened. Pour into an airtight storage jar. Once opened store in the fridge - if it lasts that long!

Paul Cleave

Missing the chance of a foreign holiday this year? Live the dream with this tasty snack!

A fried or grilled ham and cheese sandwich is a favourite in France, but excellent when made with Devonshire ingredients! Butter slices of artisan white bread add a slice of ham, and thin slices of cheddar cheese. Press firmly together and fry in a little goose fat if possible, or fat of your choice, until golden brown on both sides. Excellent with a glass of apple juice.

Paul Cleave

 Bon appetit! a spendid local version can be made with with bread from Stevie B's, ham from Cox's and Quicke's cheddar.

Enjoy a little winter luxury. Take the seeds from one or two pomegranates and remove any pieces of the yellow membrane. Sprinkle the seeds with a little rose water and caster sugar. Stir well and leave for an hour or so before adding to fresh fruit salad or yogurt.

 Paul Cleave

These are good at tea or coffee time. (or indeed any time - ed.)

Ingredients

• 100g (4oz) butter;
• 100g (4oz) caster sugar;
• zest of half a lemon;
• 1 generous teaspoon caraway seeds;
• 2 eggs - lightly whisked;
• 159g (6oz) self-raising flour;
• 2-3 tablespoons milk.

 Cream the butter, sugar, and lemon zest until light and fluffy. Gradually beat in the eggs, and fold in the flour and caraway seeds. Divide the mixture between 12 - 15 individual bun tins lined with paper cake cases, sprinkle with caraway seeds and bake in a hot oven until well risen, brown, and springy to touch.

 Paul Cleave