Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Pat's Pavlova


6 eggs whites
12oz caster sugar
1½ teaspoon cornflour
1½ teaspoon vinegar
large double cream
fruit for decoration (strawberries, kiwis, raspberries, banana, etc.)


1. Whisk the eggs whites until stiff.
2. Add sugar in 2 x 6oz stages until the meringue forms stiff peaks.
3. Add vinegar and cornflour and whick for 1 minute
4. Create base and sides on a baking tray.
5. Cook in a pre-heated oven for 1hr 30 mins at oven: 120ºC, 250ºF, Gas Mark ½
6.Remove form the oven and let cool in a warm place (to stop cracking)
7. Whisk cream to a thick consistency.
8. Prepare fruit and add to Pavlova. Add the cream and them more fruit to top it off. method here.