Incredients :
# 8 oz.(225g) tomatoes, peeled and sliced
# 4 oz. (100g) cooked spaghetti
# 3 oz. (75g) grated cheese
# half a pint of white sauce (See Hookery Cookery Healthy Eating section)
# 1 egg
# salt and pepper
# pinch of tarragon
# pinch of sugar

Procedure :
# Place half the tomatoes in a greased ovenproof dish
# Add salt and pepper, a pinch of tarragon and a pinch of sugar
# Cover with half the spaghetti and half the cheese
# Repeat the layers finishing with cheese, reserving a little to sprinkle over the dish before baking
# Make up the white sauce, cool a little then add the beaten egg
# Pour the sauce over the top and sprinkle with remaining cheese
# Bake for about 25 minutes in a moderate oven (325F, Gas Mark 3, 170C

Incredients :
# 1 lb. (450g) mushrooms, sliced
# 2 oz. (50g) butter
# 1 tablespoon tomato puree
# 2 tablespoons of water
# 2 tablespoons grated Parmesan cheese
# 4 slices buttered toast

Procedure :
# Sauté the mushrooms in the butter slowly for about 10 minutes
# Add salt , pepper and the tomato puree mixed with the water
# Add the cheese and continue cooking for a further 10 minutes
# Serve on hot, buttered toast

Incredients :
# 1 lb. (500g) broccoli
# 1 oz. (25g) plain flour
# 1 oz. (25g) butter
# salt and pepper
# half a pint (250ml) milk
# 4 oz. (100g) grated cheeses
# 2 oz. (50g) fresh white breadcrumbs

Procedure :
# Place broccoli in boiling salted water and cook until tender but not completely soft
# Drain and arrange in an ovenproof dish
# Put the butter, flour and milk in a pan and cook until the sauce thickens and boils, stirring continuously
# Reduce heat and simmer for 2 minutes, whisking all the time
# Season with salt and pepper and stir in the cheese
# Pour the sauce over the broccoli and sprinkle with breadcrumbs
# Grill until top is golden

Incredients :
# 8 oz. (225g) noodles
# 8 oz. cooked spinach
# 4 eggs
# half a pint of cheese sauce (see Hookery Cookery Healthy Eating section)
# 1 tablespoon grated cheese
# half an ounce (12g) butter

Procedure :
# Pre-heat the oven to 350F, Gas Mark 4, 180C
# Cook the noodles in boiling, salted water for10 minutes
# Drain and add the butter, then put in a shallow fireprof dish
# Spread the cooked spinach on top
# Shape 4 nests in the spinach and break one egg in each
# Season with salt and pepper
# Pour the sauce over the eggs,sprinkle with cheese and bake for 25 minutes in the pre-heated oven

Incredients :
# 1 lb. (500g) leftover mashed potatoes
# 1 lb. (500g) leftover cooked cabbage
# 2 oz. (50g) butter
# salt and pepper

Procedure :
# Mix in the cabbage with the potato and season to taste with salt and pepper
# Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a palette knife
# Fry over a medium heat for about 8 minutes or until under size browns
# Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate
# Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan
# Cook again over a medium heat until the other side is golden brown
# Cut into wedges and serve

Incredients :
# 7 oz. (175g) plain flour
# three ounces (75g) margarine
# salt and pepper
# 1 oz. (25g) butter
# half a pint (250ml) milk
# 4 oz. (100g) grated cheese
# 12 oz. (340g) tin asparagus spears

Procedure :
# Pre-heat oven to 425F, Gas Mark 7, 220C
# Sift 6 oz. (150g) flour with a pinch of salt
# Rub in the margarine and mix to make a stiff dough with cold water
# Use this pastry to line a 7 inch (18cm) flan dish
# Trim the edges and line the flan with a piece of greaseproof paper
# Fill with baking beans then bake in the pre-heated oven for 15 minutes
# Remove the beans and paper then return flan to oven and bake for 5 minutes
# Put the butter, remaining flour and milk into a pan
# Place over a gentle heat and whisk continuously until the sauce thickens and boils
# Reduce the heat and simmer for a further 2 minutes, whisking all the time
# Season to taste and stir in 3 oz. (75g) cheese
# Drain the asparagus spears and dry on kitchen paper, reserving 6-8 of the best ones for decoration
# Lay the remainder in the flan and pour over the cheese sauce
# Decorate with the reserved spears and sprinkle with the remaining cheese
# Return to the oven to brown the top

Incredients :
# 4 hard boiled eggs
# 8 oz. (225g) cooked potatoes
# half an ounce (12g) butter
# 1 egg yolk
# 1 teaspoon of chopped parsley
# half a level tespoon of salt
# quarter level teaspoon grated nutmeg
# 1 oz. (25g) grated cheese
# egg and breadcrumbs
# vegetable oil for deep frying
# a little flour for coating eggs

Procedure :
# Mix the potatoes with the egg yolk and butter
# Add parsley, salt, nutmeg and cheese
# Divide into 4 portions and coat the hard boiled eggs
# Roll in flour, then coat with egg and breadcrumbs
# Deep-fry for 3-4 minutes or until crisp and golden
# Serve hot with a salad

Incredients :
# 4 eggs
# 2 oz. (50g) mushrooms, sliced
# 2 tomatoes, peeled and sliced
# 1 cooked potato, diced
# 2 tablespoons cooked, green peas
# salt and pepper
# paprika
# 1 oz. (25g) butter
# 1 small onion, finely chopped

Procedure :
# Melt the butter in a good sized frying pan
# Add the onion and cook until soft, then add potato, tomatoes, peas and mushrooms and sauté all well together
# Beat the eggs, add a little seasoning and pour over the contents of the pan
# cook until the egg has just set then turn upside down on a hot dish
# Sprinkle with paprika and serve with a side salad

Incredients :
# 6 hard-boiled eggs, shelled
# 1 small apple, peeled and chopped
# 1 small onion, peeled and chopped
# 2 oz. (50g) sultanas
# 2 0z. (50g) butter
# 2 teaspoons of cornflour
# 2 teaspoons of curry powder
# half a level teaspoon of curry paste
# lemon juice
# salt
# 4 oz. (100g) Patna rice, cooked for 12 minutes in boiling salted water

Procedure :
# Cut the hard boiled eggs in half
# Fry the onion and apple in butter for a few minutes, then add curry powder, curry paste, cornflour and mix well
# Continue cooking for a further 3-4 minutes
# Add the stock and sultanas then stir until boiling
# Add the seasoning and lemon juice
# Cover and simmer for about 20 minutes
# Put the eggs into the sauce to heat through, then place on top f rice and pour the sauce over

Incredients :
# 4 onions, mediun size, peeled
# 3 oz. (75g) grated cheese
# salt and pepper
# mashedd potatoes
# 2 tablespoons of breadcrumbs
# butter
# half a pint of white sauce (see Hookery Cookery Healthy Eating section)

Procedure :
# Pre-heat oven to 375F, Gas Mark 5, 190C
# Parboil the onions in boiling, salted water
# Drain, then when cooled remove some of the center with a teaspoon
# Chop the onion which has been removed and mix with the breadcrumbs and half the grated cheese
# Season to taste, adding a little of the white sauce to moisten, if nescessary
# Fill the onions with this mixture, sprinkle with the remaining cheese and dot with butter
# Bake in the pre-heated oven for 30 minutes
# Serve on a bed of hot mashed potato and serve sauce separately