Meringues
1 egg white
55g Caster Sugar
1/8 tsp Cream of Tartar
|| Whisk whites | slowly add caster sugar and cream or tartar | bake at 140°C for 1 hour | leave in oven to cool ||

Waffles
1 egg
225g self raising flour
1tbsp sugar
250ml milk
50g butter, melted
1/2 tsp vanilla
|| Mix egg and flour and sugar | add milk gradually | add butter and vanilla | whisk egg whites and fold in | cook in waffle press ||

Pancakes
1 egg
50g flour
150ml milk
|| Whisk egg and flour, gradually adding milk | Fry in pan ||

Flapjack
165g butter
125g brown sugar
60g golden syrup
pinch salt
pinch ginger
250g oats
|| Melt butter, sugar, syrup, salt and ginger in a pan | add oats and mix | Transfer to 20cm tin and bake in oven 180°C for 25mins ||

Rock Cakes
250g self raising flour
2tsp baking powder
100g butter
150g mixed dried fruit
50g granulated sugar
1tsp mixed spice
1-2tbsp milk
1 egg, beaten
|| Mix flour and baking powder | breadcrumb with butter | stir in fruit, sugar and spice | mix in egg and milk | shape into balls and bake at 180°C for 12-15mins ||

Hot Fudge Pudding
115g self raising flour
115g caster sugar
2tbsp coacoa
120ml milk
15g butter, melted
1tsp vanilla
140g brown sugar
180ml boiling water
|| Grease a 2 pint pyrex dish | mix flour, caster sugar and 1tbsp coacoa | mix in milk, butter and vanilla | beat to a smooth batter and pour in dish | mix together brown sugar, coacoa and water | pour on top of batter | bake at 180°C for 50mins ||

No Egg Icecream
125ml whole milk, ice cold
150g sugar
250ml double cream, ice cold
1/2 tbsp flavouring (e.g. vanilla, mint, etc)
optionally add 10ml vodka to cream
|| Whisk milk and sugar | stir in cream and flavour | place in freezer for 15 minutes | pour into icecream machine for 15-30 minutes | transfer to tub and freeze ||

Custard Base Icecream
egg yolks
milk
sugar
cream
|| Mix it and stuff ||

Korean Pork (great with sticky rice)
2tbsp Groundnut Oil
1.25kg pork cubes
2 red peppers, sliced
bunch spring onions
1 red chilli
1tsp chilli paste
2tbsp light soy sauce
2tbsp oyster sauce
20g frozen ginger
300ml chicken stock
optionally add cornflour
|| Sear pork and set aside | fry peppers for 5 mins | add all other ingredients and bring to the boil | season and transfer to oven at 180°C for 60 to 90mins ||

Korma
4 chicken breast/boneless thigh
1 tin coconut milk
1tbsp vegetable oil
2 large onions
20g frozen ginger
12 cardamom pods
1tbsp cumin
1tbsp ground corriander
1/2tsp turmeric
1/4tsp chilli powder
4 whole clove ends
1 bay leaf
2tbsp flour
2tsp sugar
1/2 tsp salt and pepper
200ml chicken stock
|| Cube and marinate the chicken in coconut milk | soften onions and ginger in pan for 15mins | grind all spices and add to pan with bay leaf for 5 mins | add flour, sugar and seasoning for 2 mins | slowly add stock for 10 mins | blend sauce | add chicken and coconut | simmer until cooked through ||

Tika Masala
4 chicken breast/boneless thigh
lemon juice
2tbsp cumin
2tbsp ground corriander
2tbsp chilli
1tsp termeric
1tsp cinnamon
1tsp ground fenugreek
pinch of cloves
20g frozen ginger
6tbsp yoghurt
|| Soak chicken in lemon juice | mix all other ingredients together | marinate chicken in sauce overnight | grill the chicken | make marinade into a sauce with chicken stock (add onions, tomatoes etc if desired) ||