What to do which all these courgettes? This recipe is a keeper and thanks to the Mum at school who told me about it. If you google Zucchini slice its the recipe from womensweeklyfood.com.au. I substituted the self raising flour for ultra fine fibre flour and sieved this with 2tsp baking powder. The only step I added was the wring out the courgettes in a tea towel to get rid of a lot of the moisture. The end result is sort of halfway between a frittata and a cake. I'm going to try this with the leeks when they are ready. You could add grated sweet potato/butternut squash ( pre sauted) but any veg should work. You could play around with the cheeses too. Delicious hot or cold, we had it last night with roasted tomatoes and tzatski

I know it's June but it's been freezing down here in Cornwall and I had some beef in the freezer from the beef box so decided to make a steak & ale casserole. I love dumplings so decided to make these for the top. Ingredients - made 6 so you can scale up if you need to. 2 is more than enought for a portion as very filling 75g ultra fine fibre flour 1tsp baking powder 36g suet 1tsp mustard powder ( I used Colmans) or use ready made mustard 2 tbsp grated cheese - any will do I just had some bits in the fridge that needed using half tsp salt and white pepper Method Mix the dry ingredients together then add enough water to make a dough - a bit sticky is ok. ikes a crispy top but you can put the lid on too to make then softer. Delicious - Will try jam roly poy next as made some no sugar jam a couple of weeks ago

Being a half scot I do miss a scotch pie so at the weekend curiosity got the better of me and wondered if I could re create the lovely crisp style pastry of a scotch pie with fibre flour but being short for time make into a bridie shape instead. I made lasagne at the weekend so had a bit of dough left which I rolled out thinly and baked as an experiment - the result a light crisp pastry. The Italians fry their left over dough which makes it puffy and they coat it in cinnamon and sugar but there is no reason why it wouldn't work as a fried samosa pastry or even cut into tortilla shapes and fried to be used as a snack or for dipping. When I get back from hols will experiment a bit more with Samosas/tortillas. This dough would work for Cornish pasties too, living in Cornwall, I'm quite fond of the occasional pasty. This recipe makes 6 but you can scale it up or down. Ingredients 500g fresh or frozen lamb mince ( deforsted) Quarter pint of thick gravy ( I use a heaped tablespoon of bisto best gravy powder with quarter pint of boiling water, this will be really thick and gloopy). Leave the gravy to cool. 2 tsp salt 3 tsp white pepper - it has to be white pepper Pastry 300g ultra fine fibre flour 3 eggs 6 tbsp good olive oil or cold pressed rapeseed oil 3 tsp salt 1 egg beat en to be used as egg wash Method 1. Make the gravy for the filling and leave to cool. 2. Make the pastry. Add the flour to a bowl and make a well in the centre. Add the eggs, oil and salt and slowly with your hands bring the flour into the eggs and mix until you have a nice smooth dough. Add a little cold water if necessary. Wrap and leave to stand for 10 mins. 3. Mix the gravy into the meat with the salt and pepper. 4. When your dough has rested cut into 6 equal portions. keep the dough covered so it doesn't dry out. 5. Add a sprinkle of flour onto the suftace. Roll out a portion of dough into a circle about the size of a side plate and place 1/6th of the meat filling in the middle, spread out slightly but not to the edge as you are going to crimp the dough. 6. Egg wash the edges of the dough and fold the dough over the meet filling to make a semi circle. Crimp the edges with a fork and place on a baking tray lined with baking parchment so it won't stick. 7. repeat with the rest of the mixture to make 6 . Egg wash the tops for a lovely shine. 8. I baked mine at 160 fan for 45 mins. They were delicious. Leftovers can be frozen and re heated gently in an oven until hot in the middle.

This is one of our favourite puds and with a few substitutes just as good and my two fussy teenager's didn't know the difference. Lovey with fresh cream and a few berries. Most of the prep is done ahead so great for entertaining and Christmas. Ingredients 170g butter 170g dark no sugar chocoolate ( I used choco logic from Tesco). chopped in small pieces or as I do bash with a rolling pin whilst in the wrapper. 3 eggs 160 g fibre sugar ( try the mixture at the end and if not sweet enough for your taste add a couple of drops of stevia or use a stevia/erythritol blend or your favourite brand sweetner) 40g ultra fine fibre flour 2 tsp vanilla or coffee 1 tsp salt ( brings out the chocolate favour but leave out if you are watching your salt) Method 1. Place the butter in a pan and start to melt it gently. when the butter coats the bottom of the pan add the chocolate and stir constantly until melted. Please do this very slowly or you will burn the chocolate. 2. Leave the mixture to cool before adding the eggs otherwise they will scramble. When the mixture is cool add the eggs followed by all the other ingredients. 3. Pour into a 6 hole (deep) individual hole cake tin or into 6 deep ramekins or pots. 4. refrigerate until needed. 5. Heat your oven to 160 fan, about gas 3 and bake for 20 mins. They will look gooey. Enjoy.

Lovely with a nice cuppa Ingredients Pastry 100g Fibre flour ( not ultra fine it does not work for pastry) 50 butter A little water to bind Filling No Sugar Jam of your choice or leave out Frangipane 50g butter 50g fibre sugar or other sweetner 10g ultra fine fibre flour 1 egg 50 g ground almonds 1 tsp almond extract Blanched almonds for the tops 1. Make the pastry. Rub the butter into the flour until it looks like breadcrumbs and then add about 1-2tbsp water to bind. Put in the freezer for 10 mins to firm up - it makes rolling out easier. 2. Make the frangipane. Cream the butter and sugar together, add the egg and then the flour, almonds and extract, mix until smooth 3. Roll out your pastry and cut out discs large enough to fit into a shallow 12 hole bun tin. Add half a teaspoon of jam to each case and then top with a teaspoon of the frangipane. Top each one with a whole almond 4. Bake gas 5 or 180 fan for 30 mins. If they get too brown after 20 mins turn your oven down a bit as you don't want a soggy bottom. 5. Leave to cool in the tin for about 10 mins to firm up the pastry otherwise it will fall apart if it's too hot.

Perfect for a Cornish cream tea Ingredients 200g ultra fine fibre flour 50g butter 50g fibre sugar or similar sweetner 2 tsp baking powder 2 tsp lemon juice to activate the baking powder 1 egg and about 3tbsp milk or cream ( I used soy milk) 1. Rub the butter into the flour until you have fine breadcrumbs, add the sweetner and baking powder and mix. 2. Add the egg, lemon juice and milk and mix until the mixture comes together, add more milk if necessary. 3. Turn out onto a work surface and cut out 6 scones and place onto a baking sheet. You can go smaller if you want to to make more scones, just use a smaller cutter and bake for 15 mins. 4. Brush with egg yolk if you like a nice sheen on your scones. 5. Bake Gas 5 or 180 fan for 20 mins. 6 Serve with your favourite no sugar jam and good dollop of fresh Cornish clotted cream. Variations - If you are not on a seriously low carb diet then add some sultanas, glace cherries or other dried fruit. Chopped nuts also work well.