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Hot cross buns

For the dough
450g strong white flour,plus some for dusting
2 x 7g sachets easy-blend yeast
50g caster sugar
150ml warm milk
1 egg,beaten
50s unsalted butter,melted,plus some for greasing
oil,for greasing
1tsp ground cinnamon
1/2tsp mixed spice
1/4tsp grated nutmeg
100g currants
To decorate
4tbsp plain flour
2tbsp granulated sugar

Put the flour,yeast,caster sugar and 1tsp salt into a large mixing bowl with the spices and dried fruit and mix well.Make a well in the centre and pour in the warm milk,50ml warm water,the beaten egg and melted butter.Mix everything together to form a dough-start with a wooden spoon and finish with your hands.If the dough is to dry,add a little more warm water;if it's too wet,add more flour.Knead in the bowl or floured surface until dough becomes smooth and springy.Transfer to a clean,lightly greased bowl and cover loosely with a clean,damp tea towel.Leave in a warm place to rised and doubled in size.Tip the dough onto a lightly floured surface.Knead for a few secs,then divide in to 12 even portions.Shape into smooth rounds and place on a greased baking tray,leaving some room for the buns to rise.Use a small,knife to score a cross on the top of each bun,then cover with a damp tea towel again and leave in a warm place to prove for 20 mins,until doubled in size again.Heat oven to 200c,180c fan,gas 6.When the buns are ready to bake,mix the plain flour with just enough water to give a thick paste.Spoon into a piping bag and pipe a white cross into the crosses you cut earlier.Bake for 12-15mins until golden.While warm melt the granulated sugar with 1tbsp water in a pan,and brush over the buns.


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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.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.