Recipe packs 

May 2020

If you would like printed, laminated copies of my recipes I am able to provide these in recipe packs. I have a collection of over 200 different recipes for you to choose from and these are available for £3 per recipe plus postage or you can collect (adhering to social distancing guidelines). Discounts are available for large recipe packs. I also have some Mrs B yellow tote bags for £5 each

Contact me for further details or to place your order.
Cookery class videos

I am currently offering cookery class videos along with a copy of the recipe for £5. Please contact me for further details or see my Facebook page for examples I also have a Youtube channel with recipes such as Jam Heart biscuits, shortcrust pastry, Picnic Parkin and so fourth. 
Sausage rolls
Ingredients                                                                                                         Makes 8-10

1 tbsp Worcestershire sauce           
1 tbsp tabasco sauce          
1 tbsp dried thyme
225g sausage meat             
salt and pepper                   
225g puff pastry  
1 egg, beaten
Red onion chutney (optional)           
flour for dusting

Work mat              scales     tablespoon            fork         baking tray           
greaseproof paper              oven gloves           mixing bowl           spoon     rolling pin
pastry brush          cup         knife      


1. Ask an adult to preheat the oven to 200˚c, 400˚F, Gas mark 6.
2. Weigh your ingredients.
3. Place the sausage meat into a mixing bowl and add the Worcestershire sauce, tabasco sauce and thyme. Season well with salt and pepper.
4. Mix thoroughly until combined.
5. Flour your work mat to prevent the pastry from sticking and roll your puff pastry into a large rectangle.
6. If using red onion chutney, spread this all over your pastry.
Place your sausage meat mixture down the middle of your rectangle, then brush one edge with beaten egg.
7. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess pastry. Use a fork to press down the edges.
8. Cut your pastry roll into 8 – 10 small sausage rolls.
9. Place the sausage rolls onto a baking tray and put into the oven to bake for 15-20 minutes or until crisp and golden and the sausage meat is completely cooked through.
Caramel and Blueberry Bundt Cake
This beautifully shaped cake is a lovely centrepiece for sharing with friends and family. The buttermilk helps to create a light and moist Bundt cake with the gentle caramel flavouring complimenting the fresh blueberries.

Caramel and Blueberry Bundt Cake

Serves 16

Ingredients                                                                          Preparation time 15 minutes
                                                                                                Cooking time 1 hour
225g Margarine                                                                     
400g Caster sugar
4 eggs
225ml buttermilk
375g plain flour, sieved
½ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp Buttery Caramel flavouring
300g whole blueberries, washed and dried


1. Preheat the oven to 150˚c, Gas mark 2. Spray the inside of a Bundt cake pan (fluted tube pan) with non-stick spray or grease with butter and sprinkle with flour.
2. Place the margarine into a mixing bowl and sieve the caster sugar lightly on top.
3. Add the eggs one at a time and slowly pour in the buttermilk.
4. Sift the flour into the bowl along with the bicarbonate of soda and baking powder. Drizzle in ¾ tsp Caramel flavouring.
5.Lightly coat the blueberries in flour and add to the batter.  (Coating the blueberries lightly in flour will prevent them from sinking to the bottom of the cake)
6.Beat with an electric mixer for 3 minutes at medium speed or by hand until all of the ingredients are combined.
7.Gently pour the mixture into the prepared cake tin, using a spatula to remove all of the mixture from the bowl.
8.Bake at 150˚c/Gas mark 2 for 1 hour. 
9.Remove the cake from the oven and allow to cool within the tin prior to transferring to a wire rack.


Ham and Mozzarella Lasagne

Ingredients                                                                                                           Serve 2

1 teaspoon olive oil, plus some for greasing                  
200g chopped tinned tomatoes
1 sheet fresh lasagne         
30g Mozzarella                    
100g ricotta cheese
6 fresh basil leaves             
1 slice ham                           
pinch of pepper

Chopping board                   Weighing scales                   Tin-opener (adult use)
2 Teaspoons                          pastry brush                          small bowl
Fork                                        ovenproof dish (400ml capacity)
Baking tray                            Oven gloves (adult use)


1. Ask an adult to pre-heat the oven to 160˚c fan, 180˚c, Gas Mark 4. Brush the inside of the ovenproof dish with olive oil.
2. Place a thin layer of tinned chopped tomatoes and their juice in the bottom of the dish. Tear the lasagne sheet and put half of it in the dish, on top of the tomatoes. Then add another layer of tomatoes and juice on top.
3. In your small bowl, use the back of a fork to mash the mozzarella cheese and sprinkle half of it over the tomatoes.
4. Using your teaspoon, scoop some of the ricotta cheese and then use the back of your other teaspoon to push it off into the oven dish. Add half of the ricotta cheese using this method.  Tear 3 of the basil leaves with your fingers and add these to the dish.
6. Tear up the piece of ham and place half of this on top of the cheese and basil, then sprinkle over a pinch of pepper. 
7. Repeat the layer process with the rest of your ingredients: lasagne, tomatoes, basil, ham, ricotta and mozzarella. Add a last pinch of pepper on the top and sprinkle with a little olive oil.
8. Put the lid on the dish then lift it onto your baking tray.
9. Ask an adult to place in a pre-heated oven, 160˚c fan, 180˚c, Gas Mark 4, for 10 minutes with the lid on, and then a further 10 minutes without the lid or until completely cooked through.