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Rhubarb and strawberry Eton mess

400g rhubarb
2 1/2tbsp caster sugar
400g strawberries
300ml double cream
1/4tsp vanilla extract
2 x 150ml rhubarb yogurt
8 meringue nests,broken into large pieces

Preheat oven to 160c,140c fan,gas 3.Was rhubarb and cut into pieces.Put in a baking tray and cover with tin foil.Cook for 20 mins.Leave to cool completely.Drain juices and reserve.Cut the green tops of the strawberries and halve.Whip the cream with the vinilla until it just starts to thicken and hold its shape.Add the yoghurt and continue to whip slowly until it holds its shape.Stir in the broken meringues into the cream mixture,then fold in three quarters of the fruit,taking care not to break up the meringues too much.Spoon into 6 glasses and put the remaining fruit on top.Drizzle a little of the reserved cooking juices before serving.


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2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

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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.