Ingredients

25g cocoa powder, sifted

280g peeled, mashed bananas

2 eggs, beaten

1/2 teaspoon vanilla extract

225g self raising flour

110g butter

110g light brown sugar

Method

Line a 900g loaf tin with baking paper. Dissolve the cocoa powder in 4 tablespoons of boiling water and set aside to cool. Preheat oven to 180C/160C fan.                                      In a small bowl, mix the bananas, eggs and vanilla. Sift the flour into a separate bowl and rub in the butter with your fingers. Stir in the sugar and the banana mixture. Put a third of the mixture in a small bowl and stir in the cocoa mixture.                                                  Put random dollops of each cake mixture in the tin until you’ve used it all, then swirl with a knife to create a marble effect.                                                                                         Bake for 50-60 minutes or until golden and a skewer inserted into the centre of the cake comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.

Ingredients

900mls chicken stock

1/2 teaspoon saffron

cooking spray

400g chicken breast fillets, cut into pieces

1 onion, finely chopped

1 red pepper, deseeded and diced

2 cloves garlic, crushed

300g brown rice

3 teaspoons smoked paprika

400g tin chopped tomatoes

120g frozen peas

Handfull of chopped parsley

Method

Put the stock and saffron in a large pan over a high heat and bring to the boil. Remove from the heat, cover and keep warm.                                                                                         Heat a large deep nonstick frying pan over medium heat and mist with cooking spray. Add the chicken and cook for 3-4 minutes until just browned,transfer to a plate and set aside.    Reduce the heat and mist the pan with cooking spray again. Add onion, pepper and garlic and cook, stirring, for 3 minutes until softened, then add the rice and paprika. Cook, stirring, for 1 minute, then add the tomatoes and half the saffron infused stock. Bring to a simmer, season to taste, and cook for 20 minutes, stirring occasionally.                             Return the chicken to the pan with the peas, and half of the remaining stock. Cook for a further 10 minutes, adding more of the remaining stock if it seems too dry. Check that the rice and chicken are cooked through, then stir in the parsley and serve.

Ingredients

3 eggs, separated

75g caster sugar

75g self raising flour

zest of one lemon

pinch salt

200mls cream, whipped

Lemon curd jam

Method

Heat oven to 200C/180C fan. Line 33cmx23cm with parchment paper.

Put egg whites in a large clean bowl with pinch of salt and beat until stiff. Add the sugar and beat until shiny. Beat in egg yolks and lemon zest until thick. Sieve the flour and gradually add to the mixture, folding with a metal spoon.                                                  Pour into prepared tin and spread out evenly. Bake for 10 minutes. Lay a sheet of grease proof paper dusted with caster sugar on a work surface. When cake is baked turn tin onto paper, remove lining paper and trim edges. Roll cake up and leave to cool.                         When cold gently unroll and remove grease proof paper. Spread with lemon curd and top with cream. Roll up again to form Swiss roll. Dust with icing sugar.

125g butter, softened
125g golden caster sugar
3 small eggs
150g  plain flour
500g mixed dried fruits
1 tsp mixed spice
1 tbsp warmed, sieved apricot jam
300g marzipan
200g royal icing sugar

7×11 inch rectangular tray bake tin, lined with baking parchment

Method

Pre-heat the oven to 170C, 150C fan.
Place the butter and sugar in a mixing bowl and beat until really light and creamy, gradually beat in the eggs. Fold in the flour, fruit and spice to give a soft dropping consistency.
Bake for 45-50 mins until just firm to the touch. Allow to cool completely.
Brush with apricot jam then roll out the marzipan on a lightly dusted work surface. Spread the top of the cake thinly with jam then press the marzipan on top.
Make up the royal icing sugar as directed on the pack, then place in a small piping bag, snip the end and drizzle over the cake. Decorate with sprinkles then cut into slices.