For the filling:

• 600g blueberries
• 100g caster sugar
• 1 tbsp lemon juice
• 1 tsp arrowroot

For the lemon pastry:

• 250g plain flour
• 50g icing sugar, sieved
• 125g cold butter cut into cubes
• Finely grated zest of 1 lemon
• 1tbsp caster sugar
• Milk for glazing pastry

Method:

1. Place the blueberries, sugar and lemon juice in a pan over a medium heat and bring to a simmer, stirring occasionally.  Cook for a couple of minutes.
2. Mix the arrowroot with a little water to make a paste and stir into the pan.  Simmer for 2-3 minutes before removing from the heat and leaving to cool.
3. For the pastry, sieve the flour and icing sugar into a large mixing bowl.  Add the butter and lemon zest and rub lightly between your fingers until you have a fine crumbly mixture.
4. Add about 2 tablespoons of cold water and gently and quicky work together until you have a ball of dough.  Divide in half, wrap each piece in cling film and place in the fridge for 30 minutes to chill.
5. Preheat oven to 200 degrees C / gas mark 6
6. Roll out chilled pastry on a lightly floured surface into 2 disks using one to line the base and sides of a 18 to 20 cm diameter pie dish.
7. Spoon the blueberry filling into the pasty lined pie dish and top with the remaining piece of pastry.
8. Place in the fridge again for 30 minutes to allow the pastry to relax. (This step may be skipped if short of time).
9. Brush over the surface of the pie with a little milk and sprinkle the caster sugar over the top.
10. Pierce a hole in the middle of the pastry and place in the oven for 30 to 35 minutes until the pastry is golden and crispy.
11. Serve with vanilla ice cream, custard, cream or crème fraiche.

Ingredients:                        12 servings

• 3/4 cup hot water
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon mixed spice
• 3/4 cup dried mixed fruit, chopped
• 1/2 teaspoon baking soda
• 2 cups self-rising flour

Note: You can vary the ingredients of the mixed fruit to your tastes.  The fruit can be soaked in fruit juice for an hour before hand if required.

Method:

1. Grease tin and line with greaseproof paper to come an inch above sides of tin.  Brush paper with melted fat.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
3. In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
4. Sift flour into a large bowl and make a well in the centre. Pour the fruit mixture into the flour, and mix together until blended.
5. Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.

Ingredients:

• 250g oats
• 110g plain whole wheat flour
• 50g raisins
• 50g raw unsalted peanuts
• 150g brown sugar
• 11/2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 11/2 teaspoons ground ginger
• ½ teaspoon baking powder
• Pinch of salt
• 200ml sunflower oil
• 200ml milk or water

Method:

1. Preheat the oven to 400oF/200oC.
2. Mix the dry ingredients in a large bowl, add the oil and mix well.
3. Stir in enough milk or water to make a firm mixture.
4. Place heaped spoonfuls on an oiled baking tray and flatten them into 10cm (4in) rounds.
5. Bake for 12 to 15 minutes until golden at the edges.
6. Cool on a rack.

These highly nutritious cookies are hard to resist.

We are fortunate to have a couple of apple trees in our garden and this is a lovely quick easy recipe that I often make. It is much lighter than a crumble and healthier as there is a lower fat content.

Ingredients:

• 4-6 oz Breadcrumbs (try granary bread)

• 2-3 oz Brown Demerara Sugar
• 2 teaspoons.Cinnamon and a pinch of cloves
• 1 lb Stewed apples (cloves and raisins can be added according to taste or a few dates)
• A little butter

Method:

1. Put the stewed apples in a suitable Pyrex dish. Mix the breadcrumbs, sugar and cinnamon together. Sprinkle this mixture over the apples. Dot the top layer evenly with butter.
2. Bake at Gas Mark 4 to 5/Conventional Electric 350-375F/Circotherm 160C for 40 minutes.
3. Serve with Greek Yoghurt or custard and enjoy.

If you are a crumble fan try mixing apples, plums and a banana together with a little cinnamon. This always goes down well with friends and family too. You would need approximately 1 lb cooking apples, 6 oz plums which you stew just for a few minutes. Sweeten to your own taste, before adding one chopped banana. Cover with your favourite crumble topping and bake as for Apple Charlotte.

If you have any vegetarian, egg free recipes without onions or garlic which you would like to share with other readers of this magazine, please send them to Supriyā.

Thank you.

This recipe was provided by Carol Ann Conneeley.

Ingredients:

• 1 kg grated carrot
• 1 piece of chopped white cabbage
• 1 chopped coxes apple
• 1 sliced Banana
• A handful of raisins and almonds, walnuts, hazelnuts

Dressing:
Ratio 3:1 Cider Vinegar to EXtra Virgin Olive Oil
1 teaspoon demerara sugar

Optional
Grated cheese/Cottage cheese

To help to cleanse, eat once per day for 6 weeks

Ingredients:

• 4 oz long grain rice
• 14 fl.oz tin of coconut milk
• 4 oz sugar
• pinch of salt
• 1.5 pints of milk
• 4 oz desiccated coconut
• 1 teasp. vanilla essence

Method:

1. Mix the rice, coconut milk, ordinary milk, sugar and salt in a large saucepan.
2. Bring carefully to the boil stirring continuously, then simmer gently for about 25 minutes stirring frequently.
3. Stir in the vanilla and desiccated coconut and simmer for a further 5 minutes.

Ready, enjoy!
(Note it does thicken as you wait to serve and it is delicious with fresh strawberries!)

Serves 8

• 10 oz (275g) butter
• 9 oz (250g) ginger nut biscuits (crushed)
• 6 oz (175g) caster sugar
• 1 397g can condensed milk
• 2 bananas 1/4 pint (150ml)
• double cream – whipped
• Grated plain chocolate to decorate

Method:

1. Melt 4 oz of the butter and stir in the crushed biscuits. Press into the base and sides of a 7 1/2 inch (19cm), deep loose bottomed, fluted flan tin. Chill for 30 minutes.
2. Place remaining butter and sugar in a pan over a low heat, stirring until the butter melts.
3. Add the condensed milk and boil gently, stirring continuously. Boil for exactly 5 minutes, until a light golden colour, stirring frequently.
4. Pour over the biscuit base and chill for approximately 1 1/2 hours until firm.
5. Slice the bananas and place most of them over the caramel. Spread with whipped cream and decorate with the remaining banana and grated chocolate.

Ingredients:

• ½ cup washed yellow moong beans
• ½ cup washed yellow lentils
• 1 tspn turmeric
• ½ tspn chilli
• 1tspn fresh grated ginger (or ½ tspn dried ginger)
• 1½ tspn cumin seeds
• 1 tspn salt or to taste
• 2 pints water
• 3 tblspn sunflower or olive oil

Method:

1. Wash the daal beans and soak for about 1 hour in fresh water, then drain.
2. Put in a medium pan with water, turmeric, chilli and salt.
3. Allow the water to come to the boil then simmer for 30 minutes.
4. At this point, the mixture should resemble soup.
5. In a small frying pan, heat the oil.
6. When not very hot, add the grated ginger and fry gently.
7. Add the cumin seeds.
8. When brown, but not burnt, pour into the daal.
9. Stir and serve.

Ingredients:

• 9oz self raising flour
• 1oz cocoa powder
• 1 teaspoon bicarbonate of soda
• 2 teaspoons baking powder
• 5 fluid oz milk or water
• 4oz melted butter (or margarine)
• 2 teaspoons vanilla essence
• 1 can condensed milk (not evaporated)

Method:

1. Mix all of the ingredients together until smooth.
2. Pour into a deep cake tin and bake for 20 minutes at gas mark 6 followed by 20 to 30 minutes at gas mark 4 until cooked through.
3. When cool, split the cake, top with chocolate spread and fill with whipped cream or buttercream.
4. A ‘normal’ sponge cake may be made instead of chocolate by substituting self raising flour for the cocoa powder.