Approx 1kg fruit (peeled/pitted/pipped/stoned)
2 lemons (juiced)
2L water
50g pectin (or jamsetta)
1-2 cups white sugar


Vegetable Stock

2 onions
2 carrots
2 potatoes
1 small bunch spring onions
2 stalks celery
2 tomatoes
olive oil
2 shallots
3 cloves garlic
salt and pepper
2L water





250g butter
1 1/4 cups SR Flour
1 1/2 cups rolled oats (dry toast slightly)
1/2 cup desiccated coconut
1 cup soft brown sugar
1/2 tsp bicarbonate of soda
2 tbsp boiling water
80g golden syrup
2 tbsp honey
2 tbsp molasses


Brioche1/2 cup milk (lukewarm)
3 tsp yeast
3 cups unbleached bakers flour
125g butter
1/4 cup sugar
3 eggs
1 1/2 tsp salt
2 tsp honey

French Baguette/Loaf

First Dough
1 cup Unbleached Bakers Flour
1/2 cup room temperature water

Second Dough
2 cups Unbleached Bakers Flour
2 tsp dry powdered yeast
1tsp salt
1tsp sugar
3/4 cup warm water (about 50C)

Roast Beetroot, Rocket and Egg Salad

3-4 medium size beetroot (EVOO)
3-4 Large Eggs
Chopped Walnuts

1 tsp seeded mustard
10g Wasabi
2 tblsp (EV) Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp Fortified Wine (or a few pinches of sugar to balance)

Egg Pasta

Plain Flour
Salt (pinch)

For each 60-70g egg you will want 70-80g flour. (2 eggs = 3 people for mains)

NB – before making stuffed pasta have the stuffing mix ready before making the egg dough