1 large, free range egg
1 heaped tablespoon of plain flour
a splash of milk
tiny dash of cold water

Preheat oven to 200C (for fan ovens). Grab a bun baking tray and add a teaspoon of vegetable oil into each one then put in the oven. Crack the egg into a bowl and add the flour. Whisk until it looks like a smooth paste. Add the milk and cold water and continue to whisk. Take out the bun baking tray and pour the mixture into each bun section. Cook for 20 minutes until soft and golden brown.

125ml of white rum
the juice of 1 lime
4-5 tablespoons of icing sugar
handful of fresh mint (clap your hands together to realise the flavour before using)
ice
fizzy mineral water (or soda water if you prefer)
a curl of lime zest

Mix the rum, lime juice, sugar, 4-5 ice cubes, 125ml of fizzy mineral water with the mint sprigs in a blender and turn on. Strain the mixture into a jug and pour into tall/cocktail glasses packed with ice. If sharing with friends, increase the quantities and use a jug instead!

1 carrot – finely chopped
1 red onion – finely chopped
4 rashers of bacon
1/2oz of butter
1 teaspoon of curry powder
1oz of flour
3/4 pint of milk
1/2 pint of chicken stock (fresh ideally)

Once the ingredients have been prepared, saute the carrots, onion and bacon in the butter until its all soft. Add the flour and curry powder and mix. Now gradually blend in the milk and chicken stock and bring to boil.

Add flour and simmer until the soup is thickened and smooth.

3 large fresh egg whites
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar

You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily.

Pre-heat the oven to gas mark 2, 300°F (150°C).

Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it’s very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse). When they’re ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.

Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.

Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. Then turn the heat right off but leave the Pavlova inside the oven until it’s completely cold. It is always best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. The secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly.

To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.

This recipe is courtesy of www.gardenworld.co.uk

Juice of 2 Limes
2 tables of icing sugar
125ml of white rum
6 strawberries
dash of strawberry liqueur
approximately 250ml of crushed ice

In a blender, add all of the above ingredients until they are nice and frothy. Pour into a daiquiri glass (preferably enormous) and share with your friends!

1/2 cup fresh strawberries, chopped coarsely
1/2 cup strawberry ice cream, use a good quality
1/4 cup whipping cream, divided
1 teaspoon powdered sugar
1/2 teaspoon fresh lemon juice
2 Mint Sprigs
2 champagne glasses
Easter grass for garnish, optional
a fresh stemmed flower for garnish, optional

Place the strawberries, ice cream, 1 tablespoon whipping cream and lemon juice in a blender or food processor; blend until smooth; pour into a pitcher with a spout to make it easy for pouring into the glasses. This can be done ahead of time, covered and refrigerated.

Whip the remaining whipping cream with the powdered sugar. Carefully pour the soup into the glasses being careful not to disturb the chocolate on the rim. Add a dollop of whipped cream and a mint sprig. Place on a plate and garnish with Easter grass and a flower if desired, and serve.

Wine Recommendation: a light sparkling wine such as Moscato d’Asti

This recipe is courtesy of finedinings.com