SUMMER COCKTAIL'S

HOXTON SOUR
Shake 50ml hoxton gin,20ml lemon juice,20ml orange juice
and 15ml honey syrup together.Strain and serve over ice,with
sliced red grapes and mint.
MOJITO
Muddle 12 mint leaves in the bottom of a glass.Add 60ml
chairman's reserve,20ml freshly squeezed lime juice and 1tsp sugar.
Half fill with crushed ice and stir.Fill with crushed ice and top with soda.
NON-ALCOHOLIC
Fill a tall glass with ice,add 6-7 dashes Angosture bitters.Top with lemonade
and a dash of lime cordial.
RED ROOSTER
Fill a tall glass with ice and pour in 25ml vodka.Fill the glass 3/4 full with

cranberry juice then top with orange juice.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

ONE FOR THE KID'S

JAM TARTS

350g shortcrust pastry
175g strawberry jam
100g strawberries,finely chopped
grated zest of 1 orange

Preheat the oven to 180c,fan 160c,gas 4.On a lightly floured surface,roll out the pastry to a thickness of 3mm,then cut out 12 rounds using a 7cm fluted cutter.Gently press the pastry rounds into a 12-hole cupcake tin and set aside.In a bowl mix together the jam,strawberries and orange zest.Spoon into the pastry rounds,being careful not to overfill.Bake for 15mins,until golden.Remove from oven and let cool silghtly before serving.

FATHER'S DAY

SIRLOIN STEAKS WITH WHISKY & MUSHROOM SAUCE

2 sirloin steaks
salt & freshly milled black pepper
1tbsp olive oil
100g chestnut mushrooms,sliced
2 cloves garlic,peeled and finely chopped
150ml hot beef stock
45ml whisky
5tbsp double cream
2tbsp freshly chopped chives

Heat oil in a large non-stick frying pan,season the steaks,brush with oil on both sides and cook.Rare 2mins,med 4mins,well done 6minsWhen cooked transfer to warm serving plates and cover loosely with foil to keep warm.Reduce the heat under the pan and add the mushrooms and garlic.Cook for 3mins,stirring occasionally.Add stock,increase the heat and boil for 3mins until slightly reduced.Add the whisky and cream and reduce for a further 3-4mins until the sauce is slightly thickened.Stir in the chives.Serve the steaks with the sauce and seasonal veg.

Berry cheesecake

50g shortbread
75gdigestives
30g unsalted butter,melted
150g full fat soft cheese
100ml condensed milk
juice of 2 lemons
zest of 1 orange
150ml double cream
2tbsp icing sugar
450g raspberries
50gfresh blueberries

Grease and line a 16cm loose-based cake tin with baking parchment.Put all the biscuits into a plastic bag and,using a rolling pin,crush until they are fine crumbs.Tip into a bowl with the melted butter,and mix together well.Pour into the tin and press down evenly,using the back of a spoon,into the base of the tin.Set in the fridge while you make the filling.Using a electric whisk,beat together the soft cheese,condensed milk,lemon juice,orange zest,cream and 1tbsp of the icing sugar until thickened.In a food processor,whizz together 100g of the raspberries with the remaining tbsp of the icing sugar.Fold through the cheesecake mixture,pour into the tin and chill in the fridge for 3-4 hours until set.Decorate the cake with the remaining berries.

Saucy sausage and courgette pasta

4 cumberland pork sausages,cooked
390g carton chopped tomatoes in tomatoe juice
1 clove garlic,finely chopped
1 tbsp chopped fresh thyme leaves
1 courgette,trimmed
300g penne pasta

Cut the sausages into chunks.Put in a pan with the tomatoes,garlic and thyme.Cook over a med heat for 15-20 mins.Meanwhile,use a veg peeler to peel the courgette into thin ribbons.Heat a nonestick frying pan,add the courgette ribbons and dry-fry for a few mins.Cook the pasta,drain.Tip it into the sausage mixture with the courgette ribbons and mix together.Serve

Chocolate fudge cake

50g sifted cocoa powder
6tbsp boiling water
3 large eggs
50ml milk
175g self-raising flour
1tsp baking powder
100g softened butter
275g caster sugar
FOR THE ICING & FILLING
3tbsp apricot jam
150g plain chocolate
150g double cream

Pre-heat oven to 180c,fan 160c,gas 4.Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth,thickish batter.Divide the cake mix equally between the prepared tins and level the surface.Bake for about 25-30 mins or until well risen and the top springs back when lightly pressed with your finger.Leave to cool in the tins for a few mins then turn out,peel off the parchment and finish cooling on a wire rack.To make the icing,warm the apricot jam in a small pan,then spread a little over the base of one cake and top of the other.Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for 10 mins or until the chocolate as melted.Remove from heat and stir the chocolate to make sure it is completely melted.Leave to cool until it is on the point of setting then pread on the top of the apriot on both cakes.Sandwich the cakes together and use a small palette knife to smooth the icing on the top.Keep in a cool place until ready to serve.