Calories 499 per portion
Fat 24g (11.3g sat) per portion

Ingredients

• Leg of lamb 1.8kg (4lb), or shoulder, boned out
• Salt and freshly ground black pepper
• Spinach leaves 110g (4oz)
• Ready-to-eat dried apricots 175g (6oz), chopped
• Onion 1, peeled and finely chopped
• Breadcrumbs 75g (3oz)
• Chopped mint 2 tbsp fresh or 1–2 tsp dried
• Egg 1, beaten
• Olive oil
• Lamb or vegetable stock 300ml (1⁄2 pint)
• Port 150ml (1⁄4 pint)
• Cornflour or gravy granules
• Mint sprigs to garnish

Instructions

1. Preheat the oven to 200°C/400°F/Gas 6. Flatten the lamb as best you can, check for tough tendons or bones and remove them. Season well. Wash the spinach leaves and then put them in a large pan over a fairly high heat and let them wilt down for a minute. Cut out thick stalks. Arrange half the leaves to cover the inside of the lamb.
2. To make the stuffing, in a bowl mix the chopped apricots, onion, breadcrumbs, mint and just enough egg to make a light stuffing. Spread the mixture over the spinach layer on the lamb then cover with the rest of the spinach leaves. Roll it up, securing with string.
3. Put the stuffed lamb in a roasting tin, sprinkle with a little oil and seasoning. Cover with foil and cook for 90 minutes. Remove the foil and cook another 15 minutes to brown the meat. Leave to stand, wrapped in the foil, for 10 minutes before carving.
4. Bring the lamb stock and port to the boil in a saucepan and reduce it by a third. Add any meat juices from the roasting tin without adding too much fat. Thicken with cornflour or gravy granules. Serve with roast potatoes and parsnips together with some green vegetables and mint sprigs to garnish.

Calories 615 per portion
Fat 42g (23.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Hot cross buns 6 large, each sliced into 3 horizontally
• Butter 50g (2oz), softened
• Apricot jam 175g (6oz)
• Double cream 300ml (½ pint)
• Milk 300ml (½ pint)
• Golden caster sugar 2-3 tbsp
• Eggs 4, lightly beaten

Instructions

1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
2. Butter a 1.7 litre (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
5. Preheat oven to 190°C(170°fan)/375°F/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for
   35-40 minutes or until just set and golden. Serve warm.

Calories 657 per portion
Fat 39g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Unsalted butter 250g (9oz), cut into small pieces and softened
• Caster sugar 250g (9oz)
• Eggs 4 large, beaten
• Self-raising flour 250g (9oz)
• Baking powder ½ tsp
• Coffee essence 2 tbsp
• Dark chocolate 350g (12oz), broken into small pieces
• Soured cream 284ml tub
• Mini Easter eggs to decorate

Instructions

1. Preheat oven to 190°C/375°F/Gas 5. Grease and lightly flour a 20cm (8in) round cake tin. Line base with non-stick baking paper.
2. Put butter, caster sugar and eggs into a large mixing bowl. Sift in self-raising flour and baking powder, then beat well, until smooth. Spoon half the mixture into another bowl and add coffee essence. Stir well.
3. Fill cake tin with alternate spoonfuls of both cake mixtures, then swirl a skewer through mixture to create a marbled effect.
4. Bake for 50 minutes–1 hour, or until well risen and a skewer inserted in the centre comes out clean. Cool on a wire rack.
5. Put chocolate into a bowl set over a pan of gently simmering water and stir until melted.
6. Add soured cream and stir it in with a wire whisk. Using a palette knife, quickly spread and swirl warm icing over cake. Leave to set at room temperature and decorate with mini Easter eggs.