SERVES 4

2 happy eggs
2 dessert spoons Plain flour
2 tsp Caster sugar
300ml milk
Pinch of salt

.  .  .  .  .  .

To make the pancakes
Mix eggs, flour, sugar and salt to a paste, slowly add the milk, mixing
continuously until it becomes the consistency of paint

Pour into a flat, hot, buttered pan. Lift the pan moving the mixture so
that it evenly coats the base of the pan to form a thin pancake

After about 2 minutes the pancake should be loose. Tease the edges
and then with a rolling motion, toss the pancake and catch it again to
cook the other side for approx 1 minute

Don’t worry if the first pancake doesn’t come out well, it’ll seasons the
pan and they’re much easier from then on

PREPARE 10 MINUTES  COOK 14 MINUTES (plus time for icing)

MAKES 20 BISCUITS

Biscuits
2 happy Eggs
2 happy egg yolks
1 cup of Caster sugar
2 cups of Plain flour
100g Butter
50g Ground Almonds

Icing
250g Icing sugar
120g Butter
1-2 tblsp milk
Food colouring to suit

.  .  .  .  .  .

To make the Biscuits

Biscuits
In a bowl, mix the butter and sugar together with an electric
blender, until they form a creamy paste. Add the eggs and egg
yolks and mix, then fold in the almonds and flour with a wooden
spoon or spatula until fully combined.

Press the mixture into a greased tray to a thickness of about ¼”
(6mm). Place in a preheated oven at 180°C for 10-12 minutes.

The biscuit mixture is ready when it has just started to colour.
Carefully turn out onto a sheet of baking parchment on a flat cool
surface.

While still warm to touch, use a cookie cutter to press out the
shapes but don’t try to lift them out until completely cooled, or
they’ll break.

Icing
Mix the butter and icing sugar together in a bowl, adding the milk
as needed to make a smooth paste (It’s much easier if you warm
the butter).

First, ice the biscuits all over with the plain icing, then add a little
food colouring to the icing, spoon it into a piping bag and draw
the outlines and eyes.

PREPARE 10 MINUTES  COOK 5 MINUTES

SERVES 4

Pancakes
2 happy eggs
2 dessert spoons Plain flour
100g Caster sugar
300ml Milk
Pinch of salt

200g Seasonal berries

.  .  .  .  .  .

To make the Pancakes

Clean the berries and rinse in cold water.

Place half of the berries and half of the caster sugar in a saucepan
with 2 tbsp of water and gently heat until the berries have broken
down and have become a wet pulp. Push the pulp and juice
through a sieve to make a sauce, taste it to check its sweetness
and add a little more sugar if required.

For the other half of the berries, put aside a few for decorating and
then roughly chop the remainder (they’ll be going in the pancakes).

In a bowl, mix the eggs, flour, salt and 2 tsp caster sugar to form
a paste. Slowly add the milk, mixing continuously, until it becomes
the consistency of paint.

Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture
so that it evenly coats the base, forming a thin pancake. Drop
some of the chopped berries onto the pancake before it cooks
through. After approx two minutes, the pancake should be loose.
Tease the edges away from the sides and then, with a rolling
motion, toss the pancake and catch it again, cooking the other
side for approx one minute.

Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’
the pan and they are much easier from then on.

MAKES 12 CUPCAKES

Cupcakes
100g self raising flour
100g softened butter
100g caster sugar
2 medium Happy Eggs
½ tsp flavouring eg. vanilla extract

Buttercream
½ cup unsalted butter
4 cups icing sugar
1/3 cup milk
Pinch of salt
1 tsp flavouring eg. rose, violet or lemon juice

.  .  .  .  .  .

To make the Cupcakes
Mix the butter, sugar and flavouring together until light and fluffy

Mix the eggs together in a separate bowl, then slowly add to the
butter mixture (if the mixture starts to curdle, add a tblsp flour).
Fold in the rest of the flour until it has an even consistency (if the
mixture won’t drop off the spoon, it’s too thick, so add a little
warm water)

Place a spoonful into each paper cupcake case (it should be filled
to approx 2/3). Bake in an oven at 180°C for 10-12 minutes until
golden brown on top

Remove from the oven and cool on a rack. Decorate by piping a
buttercream on top

To make the Buttercream
Mix the butter until it becomes a smooth paste. Add the icing
sugar, salt, milk and flavouring and whisk until smooth and creamy

PREPARE 20 MINUTES  COOK 30 MINUTES

SERVES 8

Pastry
200g Plain flour
100g Salted butter, kept cold in the fridge
Cold water, as needed
2 happy egg Yolks
(keep the whites for glazing the pastry)

Filling
6 Asparagus spears
100g Mild Goat’s cheese
150ml Milk
150ml Double cream
2 happy eggs
2 happy egg yolks
Pinch of salt

.  .  .  .  .  .

Pastry
In a bowl, scrape the butter into small pieces, then, whilst slowly
adding the flour, press and mix the ingredients to make a crumble
mixture. Once it’s crumbly, add the egg yolks and mix through to
bind the mixture loosely. If the mixture will not bind together, add
1 tsp of cold water and continue to mix. Only add 1 tsp of water at
a time and never more than 4 tsp of water in total.
Place the pastry on a piece of clingfilm, wrap tightly, then roll into
a sausage shape and place in the fridge for 60 minutes

We need to blind-bake the tart base. On a floured surface, roll-out
the pastry to a thickness of a £1 coin. Gently place the pastry in a
floured tart tin and mould it into the corners with your fingers;
don’t tidy the edges yet because the pastry will shrink when it is
baked (save a little of the pastry in case cracks or holes form
during the blind baking)

Prick with a fork all over, to stop it from rising and place in a
preheated oven at 180°C for 8 minutes.
Remove from the oven, check for any holes or cracks and patch
them with your spare pastry. Allow the tart to cool for 5 minutes,
glaze it with the beaten egg white (this will seal the base of the tart)
and place back in the oven for a further 2 minutes. Remove from
the oven, and trim the edges with a sharp knife

Filling
Make the custard by whisking together the eggs, egg yolks, cream,
milk and salt. Whisk until it is smooth and fully combined. Cut 5
slices of Goat’s Cheese and set aside for decorating the tart.
Crumble the rest of the Goat’s Cheese into the bowl and gently
fold-in

To finish
Turn the oven down to 140°C. Pour the filling into the tart,
decorate with the slices of Goats cheese and the asparagus
spears. Place the tart in the oven and bake for 20 minutes. Check
it’s cooked by lightly shaking the tin, the mixture should be firm
but still a bit wobbly, like a jelly (it will continue to cook for a
while once removed from the oven)