Tasty Spicy Sausage, Pepper and Cheese Tart

All you need:

• 1 shortcrust pastry sheet
• 2-3 tbsp tomato puree
• 1 small yellow pepper-sliced
• 10-12 slices pepperoni, chorizo or similar spicy sausage
• grated cheese
• small bunch flat leaf parsley (optional)

Preparation:

Preheat oven to 200*C(180*C for fan assisted ovens)/Gas Mark 6.

1. Unroll pastry sheet on to a lined baking tray, spread with tomato puree leaving 2,5cm border all around edges
2. Scatter with vegetables, sausage slices and cheese, then fold over the pastry border all around to form a  rim.
3. Bake for approx. 20 minutres until pastry is golden.
4. Scatter with chopped parsley if desired.

Tasty Lemon Chicken & Spinach

All you need:

• 1 light puff pastry sheet
• 1 skinless chicken breast(approx.200g)
• grated zest of 1/2 lemon
• 1 tbsp lemon juice
• 2 handfuls of baby spinach leaves-washed and drained
• 2 tbsp half fat creme fraiche
• few strips of red pepper 
• beaten egg to glaze
• salt and pepper to taste

Preparation:

Preheat oven to 220*C (200*C for fan assisted ovens)/Gas Mark 7.

1. Unroll pastry sheet and cut into 4 equal rectangles, place on a lined baking sheet.
2. Cut chicken into thin strips, mix with lemon zest and juice, half of the spinach leaves(pick off any long stalks), creme fraiche and salt/pepper.Spoon onto the pastry pieces, spreading in an even layer and leaving 1 cm border all around.Lay 3-4 strips of red pepper on top of the filling.
3. Brush borders with beaten egg, pinch together the corners, twist them outwards and bring up long sides to just fold inwards slightly, making a little "wall" down each long side.Brush pastry with beaten egg and bake for 15-18 minutes untill chicken is thoroughtly cooked and pastry is golden.
4. Served topped with remainig spinach, shredded.

Stromboli with salami, roasted pepers and cheese

Ingredients:

• 500g/1 lb 2 oz strong white flour, sifted
• 6g sachet fast-action dried yeast
• 2 tsp sea salt flakes
• 3 tbsp olive oil, plus extra for brushing
• 350ml/12 fl oz lukewarm water

Filling:

• 85g/3 oz thinly sliced italian salami
• 175g/6 oz cheese (mozzarella, feta, chedar) chopped
• 25g/1 oz basil leaves
• 2 red peppers, roasted, peeled, deseeded and sliced
• freshly ground black pepper

Preparation:

Mix the flour, yeast and 1/2 tsp salt, then stir in the oil with enough water to  make a soft dough.

Knead the dough on a floured surface for about 10 minutes.Cover and leave in a warm place for 1 hour, or until doubled in volume.

Knead lightly for 2-3 minutes until smooth.Cover and leave for 10 minutes more.

Roll out the dough to a rectangle about 38x25 cm/15x10 inch in size, 1cm / 1/2inch thick.

Preheat the oven to 200*C/400*F/Gas Mark 6.Spread the salami over the dough and top with the cheese, basil and peppers.Season with black pepper.

Grease a baking sheet.Roll the dough up firmly from the long side, pinch the ends and place on the baking sheet.Join underneath.Cover and leave for 10 minutes.

Pierce the roll deeply several times with a skewer.

Brush with oil and sprinkle with the remainig salt.Bake in the preheated oven for 30-35 minutes, ot until firm and golden.Cool on a wire rack.

Serve the bread fresh and warm, cut in to thick slices.

Victoria sponge cake

Ingredients:

• 175g/6 oz butter, softened plus extra for greasing
• 175g/6 oz self-raising flour
• 1 tsp baking powder
• 175g/6 oz golden caster sugar
• 3 eggs
• icing sugar, sifted, for dusting

Filling:

• 3 tbsp raspberry jam
• 300ml/10 fl oz double cream, whipped
• 16 fresh strawberries, halved

Preparation:

Preheat the oven to 180*C/350*F/Gas Mark 4.Grease and base-line two 20cm/8 inch sandwich tins.

Sift the flour and baking powder into a bowl and add the butter, sugar ang eggs.Mix together, then beat well untill smooth.Divide the mixture evenly between the prepared tins and smooth surfaces.

Bake in the preheated oven for 25-30 minutes, or untill well risen and golden brown.Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely

Sandwich together with jam, cream and strawberry halved.

Dust with icing sugar and serve.