Peach Pudding (or any fruit you want for that matter)

The recipe for this came from a charity booklet of celeb chef's family recipes, I found in Morrisons one day. This was in there, by Mary Berry, and she called it "Hot Plum Torte" which I think is sexing it up a bit. Its just a sponge mixture in a dish, fruit on top (common sense suggests you might want to poach a hard fruit for a bit first), sprinkle on some sugar, and bake it.

Use an approx 28cm diameter ovenproof dish, and have the oven at about 180c. If your dish is smaller in diameter (therefore the pud being a bit deeper) I suggest a bit cooler, and cook a bit longer. I learned that from experience. Mix and beat 75g butter, 75g sugar, 100g SR flour, 1tsp baking powder, the zest of an orange and 2 large eggs in a bowl. Spoon into the dish or tin. Tumble, chuck, or place 900g of your chosen fruit on top. Sprinkle over approx 150g demerara sugar, depending on your taste or the sweetness of the fruit. Bake for 30 mins and check it. Mine always needs a bit longer in the dish I use. Torte, my arse. This is just lovely PUDDIN and just right after your Sunday lunch! With custard or ice cream!

Meatloaf - Ode to The Food Pornographer!

Whilst taking my rumbling tummy for a walk on the web recently, I came across this utterly stunning meat loaf recipe on The Food Pornographer (you will have to visit and look at hers!) and I had to make one for myself. I admit, its the sight of those smiley cheeky eggs in the middle that get to me ...

I made my own version based on what seemed good to me, with beef, sausagemeat, onion, some little bits of chopped ham, stuffing mix (better than breadcrumbs, in these situations, I reckon) and against ALL my instincts and upbringing - I smeared the top with tomato ketchup before it went in the oven. As far as I can tell, most of the americans do this to their meatloaves too. "Ketchup Glaze" they call it ... anyway. It baked in the oven for an hour. Delicious. Thanks TFP!

Crushed New Potatoes with Lemon, Olives and Olive Oil

It was nice making these. Again, from Diana's book, "Cook Simple". You just boil the baby taties then you squash them just a little bit, but not too much. Then you chuck in olive oil, lemon juice and pieces of black olive. Delicious!

If you are not keen on olives, leave them out but consider replacing them with something salty, like maybe some feta cheese (if the rest of your menu is not already too cheesy) or just make sure you season well. I will leave you to consider other salty possibilities ..

Diana Henry's Aubergines stuffed with Chilli, Feta and Mint

From her book, "Cook Simple" which I think is very good!

Simple and obtainable ingredients, in a combo you might not have tried before ... delicious, they were. There was also a bit of sour cream/creme fraiche daubed on the top, and some caramelized onions and fried garlic in there too. Troff, troff, troff.

Simon Hopkinson's Stuffed Tomatoes

Oh, bugger, I can't remember which book of his, these came from. It might have been from his new(ish) veggie one. Or "Week in, Week out". He does really good books, anyway.

Forgive my little babies if they look a bit squished. I cooked them for a long time and they collapsed. However, the long slow cooking gave them a perfect, concentrated sticky, burnished tomatoey flavour and if you close your eyes when eating these, you could be transported to a beachside taverna in Crete. I had a previous life there, you know. Did you know that?

My Take, on an Iced Orange Cake (originally by Rachel Allen)

This simple and delicious little cake is from a recipe by Rachel Allen. The blueberries were my idea, and were just right with the runny icing (ok perhaps a bit too runny) and the orangey cake. Rachel points out in her recipe (found here) that the cake is supposed to be quite dense, and sink a bit in the middle. Which makes a nice surface for a little pile of berries, I reckon.

Cheesy Chicken & Roasted Tomatoes

Simple for simpletons, this one. Chuck the tomatoes in the dish and add a splash of wine. Make a pocket in your chicken breasts and stuff cheese inside. Strew with thyme and bake until chicken is done.

Original recipe can be found here.