2 Oranges 250g Butter (soft) 400g Caster sugar 4 Eggs (beaten) 200g Ground almonds Makes 2 x 8 ½ inch tins Place oranges in pan, cover with water & simmer for 40 mins or until soft. When oranges have cooled slightly cut in half and remove pips. Place in food processor and blitz until smooth. Add rest of ingredients and blitz. ½ mixture in each tin and cook at 160c…

350g butter 350g sugar 6 eggs 350g self raising flour 4 lemon zests 2 juice of lemons Cream together butter and sugar, beat in 6 eggs and then gradually add the self raising flour. Add zest of 4 lemons and juice of 2 lemons. Cook at 170C for approx 15 minutes. Makes 14

280g piece of Venison Heat up pan till hot. Put in a little oil. Seal venison on all sides until golden brown. Place on a tray in the oven for 10 mins. Rest for 10 mins then carve and serve. Skirlie Potato 500g Plain mashed potatoes 500g Haggis Mix all together and form into 100g balls. Spray Yorkshire pudding tin with non stick spray. Place balls in tray and press…

750ml Milk 750ml Double cream 2 Lemons (zested with peeler) zest only 200g Caster sugar 8 leaves gelatine Bring milk and cream to boil. Remove from heat add lemon zest and sugar. Leave to infuse for 4 hours. Add soaked gelatine, pass through sieve. Pour into dariole moulds. Makes 13 Serve with Summer berries.

2 trout fillets Knob of butter Salt and freshly ground black pepper Gently heat the butter in a non-stick frying pan. Season the trout fillet and pan fry for 2-3 minutes on each side. Serve.

500g Mackerel (cooked, boned and flaked) 500g cream cheese 1 lemon juice 6 tablespoons horseradish Large handful chives Mix cream cheese, lemon, horseradish. Fold in flaked mackerel.