• 25g butter, plus extra for greasing
• 25g flour, plus extra for dusting
• 225ml milk
• 1 small onion, roughly chopped
• 12 black peppercorns
• 2 medium eggs, separated
• 1 tbsp fresh thyme leaves
• 100g Mrs Kirkham’s Lancashire cheese (or good-quality Lancashire cheese), grated

Preheat the oven to 180°C/fan160°C/gas 4. Grease 4 x 150ml ramekins and tip a little flour into one of them. Roll the ramekin around to coat the base and sides with flour, then tap the excess into a second ramekin. Repeat until each is coated with flour, then sit them in a small roasting tray.

In a small saucepan, bring the milk, onion and peppercorns almost to a simmer, then strain into a jug, discarding the solids.

Return the pan to a medium heat and melt the butter. Add the flour and cook, stirring, for 1 minute. Gradually stir in the infused milk, letting the flour begin to bubble before each addition, until you have a smooth sauce. Remove from the heat and beat in the egg yolks and thyme, then 75g of the cheese.

Whisk the egg whites to stiff peaks. Mix a small spoonful into the sauce to loosen it, then gently fold in the remainder.

Divide the mixture between the ramekins and sprinkle with the remaining cheese. Pour just-boiled water into the roasting tray until it comes a third of the way up the sides of the ramekins. Bake for 20-25 minutes or until risen, just set and golden. Sprinkle with freshly ground pepper and serve immediately with dressed watercress and SunBlush tomatoes, if you like.

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• 3 cup (3/4 pound) confectioner’s sugar
• 1/2 stick margarine
• 1 cup cocoa powder
• 1 cup walnuts for walnut fudge
• or 1 cup peanut butter for peanut butter fudge (your choice)
• dash of holiday sprinkles such as cinnamon and nutmeg (optional)
• 1/2-3/4 cup soy milk

Place all ingredients into a sauce pot over medium low heat. Mix well and stir constantly to avoid scorching. While stirring add 1/2 to 3/4 cup soy milk. Avoid adding too much milk or fudge won’t set.

When all ingredients are melted and become mixed together, it should stir and pour freely but not runny. Then add walnuts or peanut butter and mix well. Pour mixture into a lightly greased pan.

Flatten, and refrigerate for 2 hours.

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• 2/3 cup (160g) caster sugar
• ½ cup (125ml) water
• ¼ cup (60ml) lime juice
• 1/3 cup (80ml) Cointreau
• 40 Nice biscuits
• 2/3 cup (100g) toasted macadamias, chopped
• 4 large mangoes
• 2 tablespoons chopped toasted macadamias, extra

Ingredients for chocolate mousse:

• 360g white cooking chocolate, chopped finely
• ½ cup (125ml) milk
• 600ml thickened cream
• 1 tablespoon finely grated lime rind

Combine the sugar, water and juice in a small saucepan, stir over low heat until sugar dissolves, bring to the boil. Remove from heat, stir in Cointreau. Reserve 1/3 of the syrup.

White chocolate mousse:
Combine the chocolate and milk in a medium heatproof bowl over a saucepan of gently simmering water and stir until smooth. Remove bowl from the heat, cool to room temperature.

Whip the cream and rind until soft peaks form. Gently fold the cooled chocolate mixture into the cream mixture.

Arrange 8 biscuits length ways in 2 rows, side by side, on a large rectangular serving platter. Brush the biscuits with some of the lime syrup. Evenly spread a thin layer of mousse over biscuits. Sprinkle with ¼ of the macadamias. Repeat layering, ending with a biscuit layer.

Spread remaining mousse over top and side of torte. Cover loosely; refrigerate until required.

Peel and thinly slice the mangoes. In a medium bowl, combine 2/3 of the sliced mango with the reserved syrup.

Just before serving, decorate top of torte with remaining sliced mango and extra macadamias. Serve the torte, sliced thickly, with the mango mixture.

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Ingredients:

• 2 cups vegan cookie crumbs or graham cracker crumbs (I used graham cracker crumbs)
• ½ – 1 cup peanut butter (creamy or crunchy)
• 3½ cups confectioner’s sugar
• 1 cup (2 sticks) margarine, melted
• 1 cup semisweet chocolate chips

Line a cookie sheet with aluminum foil.

In a large mixing bowl, combine the crumbs, peanut butter, sugar, and margarine and mix thoroughly with a wooden spoon. Roll this mixture into 1-inch balls, place on the cookie sheet, and chill in the refrigerator.

Meanwhile, place the chocolate chips in a small plastic sandwich bag and melt carefully (do not overheat) in a microwave. (If you prefer, melt the chips in a small bowl over hot water, then pour the melted chocolate into the sandwich bag.)

Snip off a tiny corner (about 1/16 inch) of the baggie and squeeze chocolate from the corner, drizzling thin “tiger stripes” of chocolate over the chilled cookies.

Return cookie to the refrigerator and chill until the chocolate is firm, about 30 minutes.

Makes 3 to 4 dozen balls

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• 2 cups flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 5 Tbsp earth balance
• 3 Tbsp Meyer lemon juice (about 1 lemon)
• zest from 1/2 a Meyer lemon
• 3/4 cup soy creamer (any nondairy milk will work)
• 1/2 tsp vanilla
• strawberries or other fruit

Preheat the oven to 450. Lightly oil your baking sheet.

Whisk the dry ingredients together. Chop the earth balance into small bits then crumble them into the dry ingredients, working it in with your fingers until it’s the size of small peas.

Combine the liquid ingredients and the zest. Make a well in the center of the dry ingredients and pour them in. Using a fork, mix the dough together until just mixed. You may need another Tbsp of either flour or soy creamer to get a workable consistency. Dump it out and knead it a few times on a lightly floured surface. Pat it into a rectangle about 1 inch thick. Cut it in half the long way, then cut it into 3 biscuits on each side. Pat in shape and place on the baking sheet.

Bake for about 15 minutes, until golden. Cool on a rack. When you’re ready to serve them, cut in half and fill with fruit, saving some for the top.

Makes 6 shortcakes.

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• 5 cups (approx 365 gm) instant dry milk
• 1 pint / 473 ml heavy whipping cream
• 1.25 cup (approx 150 gm) powdered sugar
• 1/2 cup chocolate chips
• 1 tsp unsweetened cocoa powder

In a deep microwave-safe bowl, mix the following: instant dry milk, powdered sugar and heavy whipping cream. Mix very well.

Cook in the Microwave for a minute at a time, taking it out everytime and mixing it very well. Stop cooking once the mixture is folding in. Mix again and pour 3/4th of the mixture onto a greased (or lines with wax paper) baking pan or thali.

Spred and level out the mixture. To the balance of the mixture in the bowl, add in the Cocoa Powder and Chocolate Chips while it’s still hot.

Mix till all the powder is mixed in and the Chips have melted. Pour the balance of the mixture to form a top layer. If you want to make swirls, use a butter knife and gently bring the white part of the mixture up to form swirls.

Allow the Burfi to set and solidify. Cut into desired shape. Store in the refrigerator and serve at room temperature.

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