Gazpacho Soup

Tarregon - to taset

Basil- to taste

salt to taste

half a red onion 

1 clove of garlic

1 kilo of large red vine tomatoes - quarterd

1 large cucumber- chopped into large chunks

Blend all the above either using a hand held blendr or in a food processor.

Refrigerate & eat cold.

Linseed and Blueberry Scoffins

 2 oz of fine milled linseed 

6 oz flour

1-2 tbs icing sugar

1 tsp cream of tartar

1/2 tsp bicarbonate of soda

2 oz of sunflower spread 

300 ml soya milk

6 oz of fresh or frozen blueberries

 Mix all the dry ingredients and then rub in the sunflower spread until it resebles fine breadcrumbs

 Add the blueberries and milk, mix well and place in paper cups in a muffin tray

 Bake in a hot oven (180C ) for 15 min (fan oven)

Mincemeat Loaf

A great way of enjoying that last bit of mincemeat after Christmas, makes a surprisingly light spongy cake; inspired by a recipe in an old Cranks cookery book. I left out the sugar (the mincemeat is sweet enough) and used a scone/scoffin mix plus the minemeat.

500 g mincemeat

230 g flour

60 g sunflower spread

1 1/2 tsp cream of tartar

3/4 tsp bicarbonate of soda

320 ml of soya milk

Three 17 x 8 cm paper cases or one 20 x 9 x 6 cm loaf tin lined with grease proof paper

Add the cream of tartar and bicarbonate of soda to the flour

Rub the sunflower spread into the flour

Add the mincemeat and soya milk and mix until everything is combined

Bake in a hot oven (180 C with fan) for 30 min, test to see if it is cooked and leave longer if needed...

Enjoy with a cup of tea ....