Raspberry milk Jelly

225g of raspberries
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted

- blend raspberries in blender (keep a few to decorate)put in fridge to cool.

- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.

- set aside till cool, then chill for 15 minutes in the fridge.

- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID

- whisk evaporated milk till foamy.

- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.

- pour into glasses and chill until set. Decorate with raspberries and white chocolate.

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Yorkshire puddings

75g plain flour
75ml of milk
1 egg

- sift flour in a bowel add egg in and beat gradually.

- then beat in milk with 50mls of water.

- preheat oven to 250 degrees celcuis

- use a tin (line it with baking paper) and add mixture and cook till ready

steak stuffed with stilton

4 fillets of steak
8 slices of parma ham
veg of your choice
stilton cheese (as much as you want)

- sear steak for 1 minute

- make a cut on one side make sure it goes about half way into the steak and stuff as much stilton as you want.

- wrap steak in parma ham

- preheat oven to 225 degrees celcuis. cook for 10-15 minutes.

- boil pan of water and cook veg.

creamy salmon pasta

300g penne or rigatoni
2 tbsp tomato puree
350g of broccoli
300g bonless & skinless salmon fillets
150g soft cheese (tastes best if cheese has garlic & herbs, low fat also an option)
142mls single cream

- cook pasta per instructions, add broccoli into cooking pasta for the last three minutes of cooking

- meanwhile put salmon in frying pan, season and cover fillets in water and bring to the boil.

- Simmer for 6 minutes with the lid on.

- It'll be cooked when the salmon can be flaked with a fork.

- transfer to plate and keep warm.

- mix cheese, tomato puree and cream. To make sauce

- Drain pasta and broccoli, then return it to the empty pan, add sauce and stir well.

- flake salmon ontop just before serving and serve in warm bowel.

Pasta with Smoked Salmon

320g smoked salmon
1 unwaxed lemon -juice & zest
350g tagliatelle
200ml creme fraiche

- Preheat oven to 200 degrees celcius/180 for fan assisted
- foil tray, place salmon & 4 tbsp of lemon juice & 2tbsp water.
- fold foil into parcel (with air in it), cook for 15 minutes
- Heat large pan of water till boiling, add tagliatelle cook for 8-10 minutes
- Whislt they cook, mix creme fraiche with lemon zest, season with small amount of black pepper
- flake fish through pasta with creme fraiche