• Put two large tablespoons of beer into a saucepan.                                                               
• Add a tablespoon of butter
• 4 ounces of Cheddar cheese
• season with salt and pepper and add a pinch of mustard powder.
• stir ingredients over a low heat until thoroughly hot (but not boiling).
• Pour the mixture onto slices of well buttered, freshly made toast.
• Brown lightly for a few moments under the grill.

• 1-2lb (675-900g) best end of neck of lamb skinned and chilled                   
• 2 cloves garlic, crushed with salt
• 2 tbsp honey
• pint (150ml) dry white wine
• salt and freshly ground black pepper
• 1 tbsp fresh rosemary

1. Score the thin layer of fat covering the lamb into a diamond pattern. Combine the crushed garlic, honey, wine, seasoning and rosemary and marinade the meat in this mixture for 30 minutes.

2. Sit the lamb on a wire rack above a roasting tin. Pour the juices from the marinade over the meat and let them drip through into the pan below. Roast in a hot oven (Gas 7, 425°F, 220°C for 30 minutes, or a little longer if you do not like your lamb pink.)

3. Serve the lamb cut down between the bones either as single cutlets or doubles, or simply serve in slices.

• 1lb(450g) mixed dried fruit                                                                             
• pint (300ml) tea
• 2 tbsp marmalade
• 1 egg, beaten
• 6 tbsp soft brown sugar
• 1 tsp mixed spice
• 1lb (450g) self raising flour
• honey to glaze
  
  1. Soak the fruit overnight in the tea.
  
  2. Next day, mix in the marmalade, egg, sugar, spice and flour. Spoon mixture into a greased 2lb (900g) loaf tin and bake in a warm oven Gas 3, 325°F, 170°C for 1 hours or until the centre is cooked through. Check from time to time to see that the top does not brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.

3. Once cooked, leave the Bara Brith to stand for 5 minutes then turn out of the tin on to a cooling tray. Using a pastry
brush, glaze the top with honey.

4. Served sliced with salted butter and some tasty farmhouse cheddar.

• 4 leeks, good size                                                                                      
• 2 slices bread, whole-wheat
• 2 eggs
• 4 oz/120 ml whipping cream
• salt and pepper
• pinch paprika
• pinch ginger, fresh, grated
• 1 Tbsp parsley, chopped

1. Split the leeks lengthwise and wash well. Plunge them into a shallow pan of boiling water and simmer for a few minutes until soft. Rinse under a cold tap to retain the bright green color.

2. Using a combination of light and dark leaves, line four ramekins. Set aside the remaining leeks.

3. Process or blend the bread to make crumbs. Add the leeks, eggs and whipping cream and blend until you have a smooth, dropping consistency.

4. Add extra breadcrumbs if the mixture is too runny, or extra cream to soften. Season with paprika, ginger and parsley and place the mixture into the lined ramekins.

5. Fold over the excess leak leaves to make secure parcels and steam the ramekins or cook in a bain-marie for approximately 20 minutes until firm to be touch.