Oatcakes

150g porridge oats

50g mixed seeds (poppy, linseed and sunflower seed here)

1 tsp salt

1 tsp pepper

50ml olive oil

A few tbsp boiling water

– Take half of the oats and blitz them to a fine meal in a food processor.

– Mix all of the dry ingredients in a bowl.

– Add the olive oil and stir through evenly.

– Add a small amount of boiling water and mix well to bring it together into a dough. Be careful to add gradually as you do not want the mixture to become too wet.

– Roll out the dough to 3-5mm thick and cut out rounds. Place on a lined baking tray.

– Bake at 200°C for 15 minutes until just turning golden. Leave to cool on the tray. Store in an airtight box.

– Excellent topped with homemade herby cheese!

Fresh Herby Cottage Cheese

4 pints milk

6 tbsp lemon juice

Good quality sea salt

Fresh herbs

– Heat the milk to just boiling in a very large pan.

– Add the lemon juice and stir, the milk will start to separate into white curds and pale yellow whey. If it doesn’t separate or not much then add another tablespoon of lemon juice.

– Pour the curds into a cheesecloth in a sieve over a large pan or bowl.

– Leave to drain and then give a little squeeze to get out the last of the whey.

– Transfer the curds into a bowl and mix in your fresh herbs and salt. I like to use oak smoked sea salt for a nice extra flavour.

Milk and Honey Panna Cotta

6 gelatine leaves

200ml double cream

1 pint milk

75g local honey

1 vanilla pod, seeds reserved

– Soak the gelatine leaves in cold water for 5 minutes.

– Rinse but do not dry your dariole moulds or ramekins.

– Heat the milk, honey, cream and vanilla in a pan until just boiling.

– Strain into a jug and then pour into the moulds or ramekins.

– Leave to cool then refrigerate until set.

– To unmould warm the outside of the mould in warm water then invert onto a plate.

– Serve with fresh fruit of your choice. Homegrown raspberry coulis was mine!

Cherry Chocolate Tray Bake

So good I forgot to take any more photos!

115g melted butter

200g light brown sugar

1 large egg

1/2 tsp vanilla extract

150g plain flour

1/4 tsp salt

100g chocolate chips

250g fresh cherries (hulled)

– Heat the oven to 170°C and line a brownie pan.

– Mix the butter and sugar.

– Add the egg and vanilla and mix well.

– Add the flour and salt and mix until combined.

– Fold in the chocolate chips and cherries.

– Bake for 20 minutes.

– Leave to cool slightly in the tin then cut into squares.

– Serve warm for crispy almost cookie like squares or if you store it in a tin it will go soft and cakey.

Broad Bean, Pea, Feta and Mint Filo Pie

6 sheets filo pastry

5 eggs

400g feta cheese

A cup of broad beans (podded)

A cup of peas

Zest of one lemon

10 leaves of mint, chopped

1 tbsp fresh Parsley, chopped

1/2 tsp salt

Pepper to taste

– Heat the oven to 200°C

– Place a sheet of baking paper large enough to line a cast iron skillet on your work surface. Lightly Oil the sheet then scrunch it into a ball, then flatten it out again.

– Place 5 sheets of filo pastry on the sheet, rotating each one slightly so you get a sort of disc.

– Brush lightly with oil.

– Carefully lift the sheet into your cast iron skillet and gently press it into shape to fit the pan.

– In a large bowl place the eggs and feta. Roughly beat with a fork to combine.

– Add the beans, peas, lemon zest, herbs and salt and pepper. Mix.

– Transfer the mixture into the filo pie. Smooth out.

– Gently fold the filo over the top of the filling, pressing down gently. Scrunch up the last sheet of filo and use to cover the centre area where the sheets don’t reach.

– Brush the top lightly with oil.

– Place in the oven and cook for 20 minutes.

– Remove and leave to stand for 10 minutes before serving (or in my case an hour, it was still nice and warm!)