Ingredients:

• 200g dates
• roughly 200mls milk
• 250g butter softened, plus extra for greasing,
• 280g self raising flour
• 200g light soft brown sugar
• ½ teaspoon baking powder
• 4 large eggs
• 1tablespoon mixed spice
• 2 teaspoons vanilla essence
• 3 small red apples squeeze of lemon juice
• Handful of shop-bought toffees little icing sugar, for dusting.

Method

1. Heat the oven to 180C/ 160 degrees fan oven.
2. Grease and line a 20x30cm baking tray with baking parchment.
3. Put the milk and dates in small pan and bring to a simmer. Set aside to cool for 15minutes.
4. Whizz the date mixture to a smooth puree in a food processor or blender then scrape into a large mixing bowl.
5. Tip in the butter, flour, brown sugar, baking powder, eggs mixed spice and vanilla, set aside while you prepare apples.
6. Quarter and core apples, then slice quite thinly, tossing in a little lemon juice.
7. Quickly beat together the cake ingredients until smooth and scrape mixture into the baking tray.
8. Arrange the apple slices, overlapping in rows on top of the cake. You should be able to get three rows length-ways down the tray.
9. Bake for 45-50 minutes, cool in the tray.
10. Place the toffees with a good splash of milk in a small pan gently melt, stirring until runny.
11. To finish, dust with a little icing sugar then drizzle sauce all over the cake. Cut into squares or slices to serve.

Ingredients:

• 175g shortcrust pastry
• 450g prepared cooked pumpkin
• 2 eggs, separated
• 5 tablespoons caster sugar
• 150mls milk
• pinch salt
• ¼ teaspoon ground ginger
• ¼ teaspoon grated nutmeg

Method

1. Roll out the dough and use to line an 18cm flan tin
2. Sieve the cooked pumpkin to make 300mls puree.
3. Mix the puree with the egg yolks and 3 tablespoons of the sugar, then beat in the milk, salt and sugar.
4. Turn into the pastry case. Bake in a preheated 180 degrees fan oven for 40 minutes or until the filling is set and golden brown.
5. Whisk the egg whites until stiff. Fold in the remaining 2 tablespoons sugar and spread the meringue over the top of the filling.
6. Return to the oven, turn off the oven and leave to brown the meringue lightly.

Ingredients

• 125g butter
• 75g caster sugar
• 1 egg separated
• 200g plain flour
• Grated rind of 1 lemon
• 150g icing sugar
• Food colouring

Method

1. Oven 200*C/gas 6 Grease 2 Baking trays
2. Cream together the butter and sugar until light and fluffy
3. Beat in egg yolk with half of the white.
4. Add flour and lemon rind, mix well to make a firm dough, adding a little flour if needed.
5. Knead lightly on a floured surface then rollout to ¼ “/5mm thick Cut circles, 3”/8cm cutter
6. Place on baking tray and bake 8-10 minutes
7. For un-iced biscuits- brush with remaining egg white and sprinkle with extra sugar, return to oven for 3-4 minutes
8. Place cooked biscuits on cooling rack
9. Make glace icing -  add 3 tsp. water, sir well add extra water till the icing coats the back of the spoon, it should not run off quickly.
10. Put 1 tsp of the icing aside and mix in colouring, put this into piping bag or small poly bag with one corner cut off – small trim
11. Carefully coat biscuits to 1cm from edge
12. Add coloured icing in a spiral around biscuit
13. Use a skewer to draw lines out from centre to create a web, make spider with choc button +  icing mixed with 1 tsp cocoa for legs.

Ingredients:

• 350g strong flour
• 2 tsp fine salt
• 2 tsp/ 7g sachet easy bake yeast
• 225ml hand hot water
• 4 tabsp olive oil + little extra
• Few spigs rosemary cover with 3 tabsp of the oil
• 1 tsp salt flakes
• Tin approx. 20x26x4cm or baking tray greased

Method

1. Make dough with flour, 1 tsp salt, yeast and the water mixed with 1 tabsp olive oil
2. Mix dough that leaves the sides of bowl clean
3. Cover bowl with oiled cling film
4. Allow 1-1½ hours till doubled in size
5. Turn dough onto floured surface and briefly knead.
6. Press dough into tin, use fist to flatten until it is evenly spread out into corners of tin
7. Cover with the oiled cling film and allow to prove for 45 mins until risen and puffed up
8. Poke finger to make indentations on top
9. Drizzle the rosemary unfused oil over top and push small sprig of rosemary into each indentation
10. Sprinkle with salt flakes
11. Bake 20 mins until golden brown
12. Cover loosely with foil to create steam and soft crust
13. Allow to cool
14. For edible art – use peppers, herbs, tomatoes etc sliced thinly, brushed with oil and arranged on top