This is the generic recipe for any kind of (sweet) crumble - the loose, slightly crunchy, topping that is more satisfying than a straightforward pastry crust. My favourite filling for a crumble is pear and banana. Crumble topping, stolen from Nigel Slater: 120g plain flour (4oz) 85g butter (3 oz) 4 tbs golden caster sugar (4oz) 4 tbs ground almonds (2oz?) Rub in the butter and flour to a breadcrumbs texture.

The filling is from Delia Smith. 6 ripe passion fruit 250g mascarpone 200 ml fromage frais 1 dsp caster sugar 1 tsp vanilla extract Mix the creams, sugar and vanilla. Add about 2/3 of the fruit pulp. Spread half the mix on the bottom layer of a victoria sponge, then add the rest of the pulp. Top with the remaining half of the cream, then the top layer of the cake.

This is my translation of Poulet Sauté au Vinaigre, courtesy of Michel Guérard, via Simon Hopkinson. 1 chicken, jointed into 8 60g/2 oz butter 6 skinned and deseeded tomatoes (aka one can) 300 ml red wine vinegar (best quality) 300 ml chicken stock 60g/2 oz butter 1 tbs chopped parsley Season the chicken, and fry in the first butter in a sauté pan that can hold all of the parts until golden brown.

This is the sort of thing usually served with roast pork, pork chops, or goose. I’ll give a couple of variations, plus a family recipe that I have never seen elsewhere. It also makes a great filling for crepes/pancakes - put several in a buttered dish, glaze with sugar/caramel, bake for 10 minutes and serve. Traditional Apple Sauce Take one Bramley (cooking) apple, core, peel and slice it. Put in a small saucepan with a couple of tablespoons of water, and a tablespoon of sugar (at your discretion).

Shortcrust This is sufficient for a double crust 23cm / 9" pie. 220g / 8 oz plain flour 110g / 4 oz fat (either all butter, or half/half butter and lard) pinch salt approx 45ml/3 tbs cold water Make sure that the fat is straight from the fridge. Sift the flour into a mixing bowl, and cut up the fat with a cold knife into the flour, so that it becomes coated with the flour as you cut it.

potatoes, boiled - they can be new and unpeeled, or somewhat mature; waxy rather than floury eggs, boiled - 5 minute boiling (mollet) mayonaisse a couple of anchovy fillets mild onion or spring onion Chop into suitable sized chunks, mix and serve.

750g best mince (lean steak) 2 red chilis (fresh, or from a tin of chipotles in adobo) 1 tsp cumin seeds 1 tin (400g) mixed beans or red kidney 1 tin red kidney beans in chili sauce 1 tin (400g) tomatoes 1 onion 2 red peppers stock to cover 1 tbs flour First, brown all the mince in small batches in a very hot pan, with the windows open and smoke detector turned off.

Serves 6, large casserole required 1 cup cannellini beans - 250g 1/2 cup butter beans - 150g 1/2 small stick salami, cut into chunks - 125g 1 pack of ‘streaky rashers’ - uncured pork, more or less belly; cut into chunks - 350g-500g 1 onion, cut coarsely - vertical slices works for this dish 1 head garlic, cloves skinned; about 10 fat cloves 1 tin tomatoes stock herbs - parsley, sage, rosemary, thyme Soak the beans overnight separately.

150 g unsalted butter 75 g light brown or demerara sugar 3 tbs golden syrup 250 g rolled oats 1 tsp ground ginger (optional) Melt butter and stir in sugar and syrup, then oats and ginger (if using). Press into a 20cm square tin, or equivalent baking tray. Bake for 20-25 mins at 180C/375F/gas mark 5 until golden at the edges. Cool for 15 mins, and slice. You could vary the size of oats, and consider mixing a proportion of oatmeal instead of up to 50% of the oats.

Taken from Gordon Ramsay. The more traditional variation is described at the bottom. 4 skinned chicken breasts 200 ml white wine 2 tbs capers, rinsed and squeezed 200 ml chicken stock 100 ml creme fraiche garlic (can use half a head cut across to expose the bulbs) rosemary sprig Flatten the chicken breasts - put then in a plastic bag and roll firmly with a rolling pin. Heat some oil/butter in a sauté pan and heat the garlic and rosemary in it for 2 minutes.