75g Fibreflour 40g Suet Water Bacon or Jam Mix the suet and flour and then gradually add water until you have a slightly sticky but manageable mix. Roll between two pieces of Baking Parchment and then add bacon (or jam) and anything else you fancy. Next time I will add some Tomato puree or pesto and roll up. Wrap the sausage up in the parchment paper, and twist the ends so it looks like a sweet, and cook in a microwave on high for one minute at a time. It will take about 2 - 3 minutes. My first attempt was with the normal flour and was overcooked so was very chewy and the bacon was cremated. This attempt was with the ultra fine flour and took 2.5 minutes in the microwave. I made another batch, slightly bigger, added parmesan and mixed herbs and rolled up into dumplings. I cooked them in the oven and have frozen them ready to add to a stew/casserole.

100g FibreFlour 75g Butter 75g Cream Cheese 2 Sausages Approx 25 - 50mls water After making the pastry I put it in the freezer for about ten minutes to make it much easier to roll out. I accidentally put a little bit too much water in so this batch was quite sticky and didn't roll well but they tasted lovely anyway. I take the skins off the sausages and mix with a little water and some garlic puree or pesto to give extra flavour. Then lay it across the the pastry and roll it up. This makes 4 large or 8 snack sized sausage rolls.

50g FibreFlour 25g Butter Water to bind This is enough pastry for one individual quiche or multiply by 4 for a large quiche. Some pastry fell off whilst it was in the freezer but might give an idea of size. For the filling I use 200g Double Cream, 4 eggs and 100g Cheese, then anything I wish to throw in it. This was Cheese, Bacon & Tomato.

Cream 225g Butter with 225g Sugar or Sweetener. Add 4 beaten eggs. Add 225g FibreFlour and fold in. Add Lemon zest to taste. When cooked use a cocktail stick or cake tester to make holes all over. Pour over a mix of Lemon Juice and Sugar/Sweetener. Each slice will be 3 - 4 Carbs if using Fibreflour & Sweetener if cut into 8 - 10 slices.