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BUTTER SHORTBREAD

200g flour

50g corn flour

50g custard powder

200g butter

100g caster sugar plus extra for sprinkling on top.

Sift the flour, corn flour and custard powder.

Cream the butter and sugar. Then blend in the sifted ingredients one tablespoon at a time.

Knead it into workable dough. Then press into a flat, lightly buttered pan. Prick with a fork. Chill for 15 minutes, then bake for about 35 minutes at 170 C.

Remove from oven, mark into fingers, then cool in the tin for 30 minutes and then on a wire rack.

CHICKEN LIVER PATE

Serves: 10–15 as starter

500g chicken liver

500g belly or pork

2 cloves garlic

500g sliced bacon

2oz butter

2 fl oz cream or evaporated milk

2 fl oz brandy

pepper and salt to taste – remember bacon is salty so taste to see whether you should add more.

1. Preheat oven to 140°C

2. Dice chicken livers and pork and crush the garlic.

3. Fry in the butter until just cooked, then finely mince or use a blender – remember to blend everything, even the sediment in the frying pan.

4. Mix in the cream and brandy and season to taste.

5. Line your dish (ceramic or glass) with the bacon.

6. Fill with the liver mixture and cover with bacon.

7. Place dish in a larger dish that has water in it and place in oven for 1½ hrs.

8. When cooked take out and press down on the paté with weights for 1 hour.

9. Remove weights and leave to cool.

BACON AND CHEDDAR STRAWS

375g puff pastry

Plain four for dusting

1 tblsp English mustard

100g mature cheddar cheese – grated

Black pepper

14 slices streaky bacon

1 egg lightly beaten

Line a baking tray with greaseproof paper. Heat the oven to 220 C.

Roll out the pastry on a lightly floured surface into a rectangle 5 cm thick.

Turn the pastry so the longest side is facing you. Spread with mustard and ground black pepper. Place the bacon slicers on the pastry leaving a small gap between each.

Cut the pastry between the bacon slices and carefully twist 4 or 5 times so that it looks like a curly straw. Place on baking tray.

Chill for 15 to 20 minutes. Then remove and brush with beaten egg.

Reduce the oven to 200 C and bake the twists for 20 to 25 minutes, or until the pastry is well risen and golden brown. Remove from the oven and cool.

SALAMI SAUSAGE ROLLS

375 g puff pastry

Flour for dusting

6 thin salami sticks – cut in half

I egg – lightly beaten

Pre-heat the oven to 220 C.

Cut the pastry in half and roll half on a floured surface into a 42cm by 9 cm rectangle. Neaten the edges with a sharp knife.

Lay the pastry width-wise and arrange the salami on the left hand side of the pastry- about 4 cm apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes. Repeat with the remaining pastry.

Remove from the fridge and with the salami pieces horizontal, cut into 1 cm slices and arrange on the baking tray. Brush with the remaining egg.

Reduce the oven to 200 C and bake the sausage roll for 20 minutes until the pastry is well risen and golden brown.