Slice the cucumber into thick match sticks and place into a bowl. Add all of the other ingredients, stir to coat cucumber and serve.

Preheat oven to 350F. Cut 20 new potatoes in half lengthwise and put them on a cookie tray. Add 3 garlic cloves to the tray (skins on). Rub a little olive oil on the white bit of the potatoes and put the tray in the oven for 20-25 minutes (or until soft). Remove potatoes from the oven and let them cool.

Once cool to the touch, with a small spoon carefully scoop out the middle of each potato – try not to break the potato skins. Place all of the scooped potato into a large bowl. Squeeze the roasted garlic into the bowl and add the yoghurt. Season to taste. Mash the potato mixture to your desired consistency. I like mine a little chunky…but whipped would be just as good.

Scoop little spoonfuls of potato back into the hollow skins. Grate some Parmesan cheese over top and place under a hot broiler for a few minutes until the cheese melts and the tops of the potatoes turn a bit crispy and brown.

Put all of the ingredients into a blender or food processor and pulse to desired consistency. I personally like mine a little smoother.

Cook the pasta, add the broccoli to the water 5 minutes before the end of the pasta cooking time. Drain, return to the pot and cover to keep warm.

While the pasta is cooking, make the pangrattato. Heat 2 tablespoons of olive oil in a large frying pan, then add the breadcrumbs, half the garlic and half the parsley. Cook for 2-3 minutes over a medium heat until the breadcrumbs are golden brown and crisp. Season with pepper, tip on to a plate and wipe out the pan.

Drain the anchovies and place 1 tablespoon of the anchovy oil from the tin, plus the remaining olive oil in the pangrattato pan. Add the rest of the garlic, cook for 1 minute (careful not to burn the garlic) and then add the anchovy fillets. Cook for 2-3 minutes until the anchovies are soft and have reduced. Add the chili, lemon juice and remaining parsley. Pour the mixture over the pasta and mix well.

Spoon the pasta into bowls and sprinkle with the pangrattato (and a bit of parmesan).

Preheat the oven to 350°F. Line the bottom of a 8in springform cake tin with parchment paper.

To make the topping, place the butter in a frying pan and melt over a low heat. Add the sliced apples, lemon juice and zest. Cook for 3-4 minutes.

Add the sugar and cook for 5 minutes.

Using a slotted spoon remove the apple slices and arrange them in one layer on the bottom of the cake tin.

Boil up the remaining juices until they turn a rich golden colour. Pour this sticky toffee-like substance over the top of the apples in the cake tin.

To make the sponge, cream together the butter and sugar. Add the vanilla and the beaten egg yolks. Then fold in the flour, baking powder and cinnamon. Stir in the milk.

In a separate bowl, whip the egg whites until stiff. Fold these into the cake mixture. Spoon the cake mixture over the apples.

Place in the oven and bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.

Leave to cool for at least 5 minutes. Then gently turn the cake out upside down onto a serving plate or cake stand. (You may have to peel off the greaseproof paper.)

Grease 9 X 13 pan. Separate eggs and cream yolks with butter and sugar. Sift flour, baking powder, salt, spices and add alternately with milk to sugar mixture. Beat egg whites until stiff, add vanilla and fold into batter. Bake at 350F for 50-60 minutes and then cool in pan and frost with butter frosting.

Frosting:
Cream butter, salt, and vanilla, until light and fluffy. Add sugar slowly, beating after each addition. Add 3 milk, beating until smooth. Add more milk until desired spreading consistency is reached. Stir in the raisins and cherries.

Preheat oven to 350F. Cream butter and sugar and add the lemon zest. Add the eggs one at a time with a tablespoon of flour for each. Gently mix in the rest of the flour and finally the lemon juice. Pour into a loaf tin. Sprinkle with sugar (about 2 tablespoons) and put it in the oven for 1 hour. Remove from oven to a wire rack, let it cool in the tin before turning out.

Mix all ingredients. Add the chicken wings and marinate at least 8 hours, make sure you give it a stir once in a while. Line a roasting tray with foil and bake at 350 degrees for 1 hour. Remove to a cooling rack after cooking.