Step 1-Take the white fish fillets you have chosen and cut them in to small pieces. Add the pepper, coriander, spring onions, chillies, garlic, fish sauce and lemon grass to a blender and blend until it is a paste. Then add the fish pieces to the paste and blend again. Mix until smooth before adding the coconut and milk.

Step 2-Place this mixture in to a mixing bowl before finely slicing the green beans and adding them to the mixture. Allow the mixture to chill for at least 2 hours, but preferably overnight to allow the mixture to marinate.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-Take a deep based frying pan and half fill it with vegetable oil. Take care doing this as hot oil is extremely dangerous. Take a spoon and shape the paste in to small pieces. Once you have done this, lower each piece in to the hot vegetable oil. You should fry them until they are golden brown and crispy. Ensure you turn at least once during cooking to make sure they are evenly cooked. Remove from the oil and set aside on some kitchen roll to move any excess oil.

Step 5- To make the salad, start by slicing the cucumber in to 5mm slices. Dissolve the sugar in the wine vinegar and throw in the cucumber to soak up the flavour. After this add the chopped shallots, chopped coriander leaves and the chilli. Garnish with the roasted peanuts and fish sauce just before serving.

Step 6- That’s it, everything is done! Enjoy these flavoursome Thai Fishcakes! Happy Thai New Year!

Step 1-Preheat your oven to 180 degrees/160 degrees for a fan oven/gas mark 4. Add the olive oil to a frying pan as well as the bacon and cook for a minute until it is lightly cooked.

Step 2-In a mixing bowl, beat the eggs, milk and single cream together and then add the cheese, nutmeg and salt and pepper. Add half of the bacon before pouring in to a flan tin. Add the remaining bacon after this.

Step 3-Bake the mixture for 35 to 40 minutes until the filling is set. You will know when this is the case as it will turn a golden brown colour and the filling will rise slightly above the edge of the tin. Allow the quiche to cool before removing it from the tin. Serve this quiche Lorraine with a delicious side salad or green vegetables.

Step 1-Take the ginger biscuits and place them in a food bag. Crush them until they are in fine pieces. Once you are happy that the biscuits have been crushed in to fine pieces, add them to a mixing bowl along with the 50g of butter which should have been melted. Stir well until the biscuits and butter have combined.

Step 2-Add the biscuit mixture to a fluted flan tin and ensure the biscuit mixture is firmly pressed down against the base of the tin. You can do this by using a palette knife or a spoon. Once this is done, place it in the fridge to chill while you prepare the rest of the ingredients.

Step 3-In another mixing bowl, add the light soft cheese, the greek yoghurt, caster sugar, lemon zest and lemon juice and whisk until they are well combined and the mixture looks creamy. Add this on to the biscuit base which has been chilling in the fridge and smooth the top. Ensure it rests in the fridge for at least 1 hour.

Step 4-Add the strawberry jam to a saucepan and heat until it turns to a liquid consistency. Allow the mixture to cool for a bit.

Step 5-If you are using a loose base fluted flan tin, remove the base of the tin and the strawberry cheesecake tart will easily slide out. If not, carefully remove the tart from the edge of the tin using a palette knife and gradually ease it out of the cake tin. Cut the tops off the strawberrys and slice in to quarters. Place the strawberrys on top of this delicious Strawberry cheesecake tart before coating the top of the tart with the strawberry jam from earlier!

Step 6-That’s all the work done, now you can serve your mum this delicious treat this Mother’s Day, and we’re sure she will love this fantastic Strawberry cheesecake tart recipe!

Step 1-To start, sieve the flour, caster sugar and mixed spice in to a large mixing bowl to start the mixture for the Welsh cakes. Cut up the 250g of unsalted butter and add it to the bowl with a bit of sea salt. Then get stuck in with your hands to mix it all together until it resembles breadcrumbs. Add in the dried fruit and make a well in the centre of the mixture for the egg. Add some milk and then use a fork to beat the mixture together. Once you are happy you have done this, use your hands to bind the mixture to make the dough.

Step 2-Place a large frying pan on a medium heat. While this is heating up, use a rolling pin and flour to roll the dough out to about a 1cm thickness. Use a pastry cutter to get as many rounds of dough as you can for the Welsh cakes. Test the temperature of your pan before cooking all of the Welsh cakes, try one first and if it comes out too dark, turn the heat down, and if it is still very pale, turn the heat up. The aim is to have a perfectly golden Welsh cake and this usually means about 3-4 minutes of cooking on each side.

Step 3-Cook the remaining pastry rounds in batches and repeat the same process of cooking between 3 and 4 minutes on each side.

Step 4-As the Welsh cakes are done, place them on a wire rack to allow them to cool and sprinkle with any remaining caster sugar. Cut each Welsh cake in half so you have an even top and bottom.

Step 5-In another mixing bowl, whip the cream, caster sugar and vanilla paste together until you have soft peaks.

Step 6-Place the strawberries in to a separate bowl with the juice of one lemon and a bit of caster sugar! Add a serving of the cream and strawberries to each Welsh cake, and they are ready to serve!

Step 7- So whether you are Welsh and celebrating St David’s Day or just want to bake some of these delicious treats, these Welsh cakes are perfect and are guaranteed to put a smile on your face!

Step 1-Take a medium sized bowl and sift the flour in with a pinch of salt. Make a well in the middle of the bowl. Mix the whole milk with 100ml of water as well. Break the eggs in to the well and start whisking the mixture together. Pour in the milk and water mixture and slowly start to mix in the flour.

Step 2-Whisk the mixture until the batter is smooth. Allow the batter to rest for around 30 minutes then mix in the melted unsalted butter.

Step 3-Heat a frying pan over a medium heat and very lightly grease it with melted butter. Pour around 2 tbsp of batter in to the pan and move it around so the pan is evenly covered. You need enough batter for a relatively thin pancake.

Step 4-Cook the pancake on one side for about 45 seconds until golden brown and then using a palette knife or something similar, flip it and cook on the opposite side for around 30 seconds.

Step 5-Once you are happy the pancake is cooked, take it out of the pan.

Step 7-Take the 3 tbsp of caster sugar and it to a frying pan. Place over a medium heat and allow the sugar to melt without stirring it. You should do this until it turns a delicious amber-coloured caramel.

Step 8-Take the pan off the heat and add in the orange juice taking care to ensure the caramel doesn’t splatter over you. Then add the lemon juice, orange juice and Cointreau (you could use Grand Marnier as an alternative) then place the pan back on a low heat to re-melt the caramel to liquid form.

Step 9-Add the butter to the caramel sauce small quantities at a time and bring to the boil. Add the pancakes back to the pan and warm them slightly before serving these fantastic crêpes suzette!