Step 1-Add the apple and the knob of butter to a pan and cook for no more than 5 minutes until the apple has become visibly softer.

Step 2-Take the skins off of the chorizo sausages and place the chorizo sausage meat in a mixing bowl. Once the apple has cooled, add this in along with the parsley and bind it all together.

Step 3-Preheat your oven to 200 degrees celcius/180 degrees for a fan oven/ Gas mark 6 and roll out the pack of pastry in to a rectangle shape. Cut it in half to leave yourself with two long thing rectangular shapes.

Step 4-Divide the 3 tbsp of apple to between the two pieces of pastry by spooning it on the centre of each piece. As well as this, divide the chorizo sausage meat in to two long sausages and place one on top of the apple sauce on each piece of pastry. Brush the edges of the pastry with the beaten egg and bring the pastry together on one side to keep the filling inside. Seal by pressing the pastry down on the other side.

Step 5-Cut in to smaller pieces, each sausage roll should be about 7cm long. Spread the sausage rolls on two baking and brush with more of the beaten egg. Garnish with the poppy seeds and cut groves in to the top of each sausage roll.

Step 6-Put them in the oven for 25 to 30 minutes. Swap the trays over half way through cooking to ensure the cooking process is even.

Step 7-That’s it, these delicious chorizo and apple sausage rolls are ready to serve for your dad on Father’s Day, and we bet he will love them!

Step 1- Lightly oil a 2-3 litre square plastic container. It has to square to help shape the dough!

Step 2- Take the bowl of your electric mixer and add the white bread flour, salt and yeast. It is important that you do not pour the salt immediately on top of the yeast. Also add three-quarters of the water and the olive oil, and slowly start to mix. When the dough starts to bind, add the remaining water and mix for a further 5 to 8 minutes until the dough forms an elastic consistency.

Step 3- Then add the dough to the lightly oiled square plastic container, and cover it with a tea towel. Leave the dough until it has doubled in size. This should take no more than 1 hour.

Step 4-At this point, line two baking trays with baking paper. Our baguette tins will also work really well here!

Step 5-Pick a work surface in your home and coat it with olive oil. Then carefully place the dough on to the surface and handle it gently so to keep as much of the air in the dough as possible. The dough should feel quite wet when you touch it, but should also contain plenty of air inside.

Step 6-Split the large piece of dough in to 4 or 5 smaller pieces. Make each piece of dough in to an oblong shape by making it flat and folding the sides in to the centre. Then roll each of the 5 pieces of dough in to longer sausage shapes. The top of the dough should be smooth with a join along the length of the base. Starting in the middle of each piece of dough, carefully roll each piece of dough with your hands until they fit the baking trays or the baguette tins you are using.

Step 7-If you are using baking trays, place two or three baguettes on each tray and place inside a plastic bag to prove for 1 hour until it doubles in size. Or you could use our baguette tin which is large enough to hold two baguettes. You will be able to tell it is done as the dough will be springy to touch.

Step 8-Preheat your oven to 220 degrees celcius and place a large roasting pan in the bottom to give it time to heat up.

Step 9-Once the dough has proven nicely, dust each one with flour and score each one a few time diagonally. Fill the large roasting pan at the bottom of your oven with hot water and return to the oven. This will create steam that is very important for the bread to bake properly. Bake the baguettes for 25 minutes until they turn a delicious golden brown colour.

Step 10- Allow these delicious homemade baguettes to cool for 1o0 to 15 minutes before you serve them as part of your celebration of National Picnic Week!

Step 1-Start by cutting the chicken breasts in to 2.5cm chunks and place in a bowl. Add the sliced courgette to boiling water and cook for no more than 30 seconds before removing, draining and allowing it to cool.

Step 2-Add all of the marinade ingredients apart from the olive oil to a food processor and mix. You are looking for the marinade ingredients to reach a paste consistency, so once you have blended them, add a bit of the olive oil to help bind together.

Step 3- Once you are happy with the paste, add it to the chicken chunks and allow the meat to soak up the marinade for at least an hour.

Step 4-Now you can start to prepare the skewers. Between each piece of chicken, add a piece of the courgette to the skewer and continue until each skewer is nearly full, be careful not to overfill the skewers!

Step 5- Fire up your barbecue and grill these delicious marinated chicken kebabs for about 5 minutes. It is important that you regularly turn each skewer while they are cooking to ensure an even cooking process.

Step 6- Once you are happy that these barbecued chicken kebabs are cooked, they are ready to serve alongside all the other delicious barbecue food you have prepared!

Step 1- We think this recipe is the perfect way to celebrate British tomato week! Start by preheating your oven to 190 degrees Celsius/375 degrees Fahrenheit. Unroll the filo pastry sheets and cover with kitchen towel. Take a baking sheet and brush with olive oil and place a sheet of the filo pastry on the baking sheet before brushing with more olive oil. Top with another sheet of filo pastry and again brush with olive oil. Repeat this process until all the filo pastry has been used.

Step 2-Take the slices of plum tomato and arrange on top of the filo pastry in a single layer. Ensure that you leave about ¼ of an inch gap around the edge of the pastry.

Step 3- Add the feta cheese over the top, along with the chopped thyme and rosemary. Season with salt and pepper to taste and drizzle any olive oil that is left over the top.

Step 4-Place in the oven and bake for around 30 minutes. You will know when the tart is done as the pastry will turn a delicious golden brown colour and the edges will start to crisp. Allow the Tomato Filo Tart to cool for 5 minutes before cutting in to a dozen pieces or so to serve. Now all there is left to do is enjoy a piece of this fantastic Tomato Filo Tart!