Recipe:- Lillies home made pizza

For the pizza dough
1kg strong bread flour
1teaspoon fine salt
2x7g dried yeast sachets
1tablespoon of golden castor sugar
4tablespoon of olive oil
650ml warm water

Method
Mix the yeast with the warm water and sugar
Add the oil and salt to the flour
Add the water and yeast mix to the flour and form a dough
Allow the dough to rise in a warm place, Lillie uses the radiator during the winter and the sun in the garden during the summer.

 For the tomato base sauce
2 tins of good quality tinned tomatoes
2tablespoons olive oil
Sea salt and cracked black pepper

Method
Place all of the ingredients into a sauce pan and bring to the boil
Simmer for twenty minutes

Once the dough is ready roll out and top with the tomato sauce, finish the pizza with the toppings you like and bake at 190c until ready.

Recipe: Brandy snap horns

For the brandy snap horns
Butter 9oz
Castor sugar 16oz
Flour 8 ozs
Golden syrup 8 oz

Method
Place the syrup, butter and sugar in a pan and mix over the heat
Once fully mixed together add the flour and beat until fully incorporated
Pour into a clean container
Store in refrigerator until required
To cook take the required amount and shape into a ball
Plaice on a silpat mat and cook at 180c for 6-8 minutes
Shape as required

Recipe: Chocolate ganache

For the Ganache
7 oz Chocolate
5 oz double cream
2 oz butter

Method
Grate or shave the chocolate
Boil the cream and butter, add to the chocolate
Mix until completely smooth
store in the fridge until required.

Recipe: Brasied red cabbage

For the Cabbage
60g butter
3 tbsp olive oil
1 large red cabbage
Juice and zest of one orange
4 pinches cinnamon
240m red wine
3 tbls brown sugar
Seasoning

Method
heat the oil and butter in a pan
Add the cabbage and stir
Add the wine, sugar, cinnamon and sugar
Mix well and cook until tender
Season to your Taste and serve
This cabbage can also be stored for a few days in a fridge in an air tight container if required.

Recipe: Lemon posset

For the lemon Posset
1 pint double cream
150g sugar
2 lemons, zest and juice

Method
Pour the cream into a thick bottomed pan and add the sugar
Bring the mix to the boil for 3 minutes then remove from the heat
Allow to cool slightly, add the Zest and juice
Pass the mix and pour into the service glasses
Allow to chill for 3 hours.