Step 1-Start this fantastic lemon madeira cake recipe by adding the butter and sugar to a mixing bowl and cream them together until they start to become lighter in appearance and texture. Add the eggs in one at time, as well as another spoonful of flour for each egg. Then add the lemon juice and zest in to the bowl as well as the rest of self-raising flour.

Step 2-Line a 7 inch round cake tin with baking paper before pouring in the batter mixture. Place in the centre of a pre-heated oven and bake for 25 minutes at 180 degrees celcius/350 degrees Fahrenheit/Gas mark 4.

Step 3-Once baked, remove the cake from the oven and place the citron peel on top. Place bake in the oven and continue baking this delicious lemon madeira cake for another 50 minutes until it is firm in the centre.

Step 4-Allow to cool for 15 minutes or so on a wire cooling rack before you slice this fantastic madeira cake.

Step 1-Grease a loose base flan tin, around 24cm in diameter and place to one side ready to use later on.

Step 2-Start preparing the pastry by adding the unsalted butter and plain flour in a bowl before mixing together using your hands. You should do this until it starts to look like breadcrumbs. Then add in the sugar and a pinch of salt and stir the mixture until it is well combined. Before adding the egg, make a well in the centre of the mixing bowl. Then add in the egg and use a fork to mix it in with the rest of the mixture. Once the pastry starts to bind, again use your hands to knead the dough until it is smooth. Wrap the dough in clingflim and leave in the refrigerator for at least an hour until it is a lot firmer.

Step 3- Dust your kitchen surface with flour and roll the pastry out so it is a few inches wider than the tart tin you are using. Use the rolling pin to place the pastry over the tin. Press it in to the base of the tin carefully. Place the tin on a baking tray with baking paper and refrigerate until the pastry firms up again. At this point you can preheat the oven to 180 degrees celcius.

Step 4-Take the tart base out of the fridge, line it with a piece of baking paper as well as filling it with baking beans. Bake in the oven for about 20 minutes. Once it has baked, remove the baking beans and the baking paper. Place it back in the oven for no more than 5 minutes to brown the base of the pastry.

Step 5- To help avoid the bottom of the pastry getting soggy, brush the inside of the tart with an egg yolk which will combat the problem. Bake again in the oven for 5 minutes to help it dry out.

Step 6-Turn the oven down to about 130 degrees celcius. Now you can start making the custard for the filling of the tart. Take the single cream and he whole milk and add them to a saucepan on a medium heat. Add in the vanilla extract and allow the mixture to simmer. In a separate bowl, add the 8 egg yolks and the caster sugar and whisk them together. Once you are happy that the cream has simmered for long enough, pour it over the egg yolk and sugar mixture, whisking constantly as you do so.

Step 7-To avoid any spillage, we recommend that you leave the tart base in the oven. This means you will easily be able to pour the custard mixture in without spilling any on your kitchen floor! Grate some nutmeg on the top of the custard filling and bake for no more than 40 minutes until you can see the custard setting around the edge but still with a bit of a wobble in the middle.

Step 6-Remove from the oven and set aside to cool. Serve as you like or perhaps with some cream drizzled on top.

Step 1- Chop the potatoes up if you want to. Fill a saucepan with water and bring to the boil. Add the potatoes along with a pinch of salt and the mint sprigs. Allow the potatoes to cook for 20 minutes until they start to soften.

Step 2- Once you are happy the potatoes are cooked, drain them and remove the mint sprigs.

Step 3-In a separate mixing bowl, add the parsley, mint and basil, along with the yoghurt and mayonnaise. Season to taste.

Step 4-Take the watercress and blanch it for no more than 15 to 20 seconds in boiling water, before allowing it to cool.

Step 5- Add the potatoes to the yoghurt, mayonnaise and herb mix followed by the watercress. Serve in a large glass bowl .

Step 1-In a mixing bowl, mix together the salt, brown sugar, paprika, garlic powder and dry mustard to form the rub for the pork. Once well combined, rub well in to the pork, cover and refrigerate for a minimum of an hour but preferably overnight.

Step 2-Preheat your oven to 300 degrees Fahrenheit/150 degrees celcius. Place the pork in a roasting tin, and allow it to slow cook for around 6 hours until it starts to fall apart. Try our vitreous enamel roasting tin for this, it’s perfect and comes with a roasting rack!

Step 3-Now you can start making the barbecue sauce to go with the pork. In a saucepan, add the cider vinegar, yellow mustard, ketchup, brown sugar, the crushed garlic cloves, salt, cayenne pepper and black pepper. Cook on a medium heat until the sugar starts to dissolve. Once this has happened, take it off the heat and allow to cool.

Step 4-Once the pork has started to fall apart, remove it from the oven and let it rest for around 10 to 15 minutes. You want to get all of the juices and loose bits of pork from the bottom of the roasting tin to use for your sauce. To do this, take a cup of water and add it to the roasting tin over a medium heat. Scrape all of the pieces off the bottom of the pan with a wooden spoon. Reduce by no more than half and pour it in to the saucepan with the other barbecue sauce ingredients and cook for a further 5 minutes.

Step 5-The next step is to start removing the meat from the joint. Take 2 forks and use them to hold the meat steady while you pull pieces of the pork off. Place in bowl and pour half of the barbecue sauce over it and mix.

Step 6-Now make the coleslaw by mixing the carrots, onions, cabbage and chilli in a mixing bowl. In a separate bowl, add the mayonnaise, mustard, vinegar, lemon juice and a pinch of sugar to form the dressing for the coleslaw. Once you are happy it is all well combined, pour over the vegetable mixture and mix well. Season the coleslaw to taste with salt, pepper etc.

Step 7- We suggest serving this bbq pulled pork in bread rolls with a generous portion of the coleslaw on top! Now all there is left to do is enjoy this delicious bbq pulled pork as part of your bbq weekend!

Step 1-Preheat your oven to 200 degrees celcius/180 degrees in a fan oven/Gas mark 6. Butter and line a baking tin (roughly 33cm x 24cm) with baking paper.

Step 2-Take a large mixing bowl and add the 6 eggs and 175g of golden caster sugar. Whisk for no more than 5 minutes using an electric hand whisker until it is light and fluffy. Then sift the flour in to the mixture and using a large spoon, fold it in to the egg and sugar mixture. Pour in the 50g of melted butter and quickly fold the mixture again to ensure it combines. Ensure you don’t mix too much as you don’t want to lose the air from the whisked eggs.

Step 3-Pour this mixture in to the baking tin ensuring it is smooth. Place in your pre heated oven and bake for 12 to 15 minutes.

Step 4-Take another piece of baking paper that is larger than the sponge you are baking and lay it on one of the work surfaces in your kitchen. Dust the remaining 3 tbsp of golden caster sugar on the baking paper. Take the baked sponge and remove it from the tin, placing it on the baking paper. Remove the piece of baking paper from the tin and then begin to roll the roulade up in the new piece of baking paper that has been dusted with the sugar before leaving it to cool down.

Step 5-Now start on the filling for your peach melba roulade. Add the vanilla extract and 3 tbsp of the syrup from the peaches to the double cream and combine with an electric whisk until the mixture starts to form soft peaks. Then add half of the peaches as well as half of the raspberry coulis.

Step 6-Unroll the roulade sponge and remove the baking paper. Take the peach cream that you have just made and evenly spread it over the sponge. Sprinkle the raspberries and remaining peaches on to the cream. Drizzle any of the remaining raspberry coulis on top as well and re-roll the sponge ensuring it is nice and tight so nothing can fall out.

Step 7-Place this delicious peach melba roulade on to a serving plate before cutting in to generous pieces and serving.