Orange Biscuits (Makes 18)

This light biscuit is the perfect afternoon treat; serve with your favourite cup of tea. Or, serve a scoop of vanilla ice cream with a couple of biscuits for an elegant dessert.

Ingredients

·         50g margarine

·         75g caster sugar

·         75g plain flour

·         1 egg

·         50 g mixed peel

Method

1.       Preheat the oven to 160 °C

2.       Cream together the butter and sugar, until light and creamy.

3.       Beat in the egg.

4.       Fold in the flour and mixed peel.

5.       Grease a baking sheet, and place teaspoons of the mixture on the sheet. Leave space between the biscuits, as they will spread as they bake.

6.       Bake for 10-15 minutes, until lightly golden. Remove from the oven and place on a cooling rack until cool.

7.       Store in an airtight container for up to 2 weeks.

Chapattis (makes 6)

·         6oz Plain Flour

·         ½ Tablespoon Vegetable Oil

·         ½ Teaspoon Ground Black Pepper

·         A Pinch of Salt

·         125ml Water

1.       Place flour, salt and pepper in a bowl, mix together.

2.       Add in the oil and water, and mix until you have a soft dough. Lave this dough to rest for 10 minutes.

3.       Divide the dough into 6 balls; roll each of these into a thin disc approximately the size of a dinner plate.

4.       Heat a dry, heavy based, frying pan. Add in the chapattis, 1 at a time, and cook for 1 minute on each side, until they are blistered and lightly browned.

5.       Serve alongside a curry dish.

For an Indian twist why not try a chapatti sandwich, fill the flatbread with spiced meat, salad and riata and roll up.

Italian Pepper Chutney

Makes 2-3 medium jars

Ingredients

·         2 teaspoons olive oil

·         2 onions (finely chopped)

·         3 peppers (finely chopped)

·         2 tomatoes

·         200ml vinegar

·         140g muscavado sugar

·         ½ teaspoon ground black pepper

·         1 teaspoons dried oregano

Method

1.       Fry the onions in 1 teaspoon of olive oil for minutes, until golden and softened. Add in the peppers, along with the remaining oil, and continue to fry for a further 5 minutes.

2.       Now add in all the other ingredients, bring to the boil and simmer for 30 minutes.

3.       Pour into sterilised jars. To sterilise jars rinse them out with boiling water.

This chutney is a great accompaniment to Italian meats, cheeses and breads. Keep for up to 6 months in a cool, dry place. Once opened keep in the fridge and use within 4 weeks.