I use the large cast-iron frying pan shown in the photo to make this in.

Ingredients:

• 1 tablespoon oil
• 2½ cups cornmeal
• 1 cup flour
• 1½ teaspoons salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 1 cup milk (I use low-fat milk)
• 2 eggs
• 2 tablespoons melted butter

Method

1. Preheat oven to 200°C.
2. Add oil to a 25cm seasoned iron frying-pan; place in oven.
3. Mix together the cornmeal, flour, salt, baking powder and soda.
4. In another bowl, whisk buttermilk and milk with eggs and melted butter.
5. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
6. Carefully remove the hot frying-pan from the oven. Swirl slightly so the hot oil coats the sides of the pan.
7. Pour batter into pan and return to oven. Redeuce temperature to 175°C.
8. Bake for 35-45 minutes, or until cornbread is lightly browned and pulls away from the sides of the pan.

Serve cut into wedges or squares.

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This recipe is easy enough to do while making dinner. It uses the complete egg without needing to separate the white from the yolk, or find a way of using up the whites.

Ingredients

• 1 cup Sugar
• 3 Eggs
• 1 tablespoon Lemon Zest
• ½ cup Lemon Juice
• 50g Butter, softened, chopped into small pieces

Method

1. Beat the eggs and sugar together.
2. Beat in juice and zest.
3. Beat in the butter. It will lumpy. don't try to make it smooth.
4. Microwave on high for up to 8 minutes, until sufficiently thick, whisking every 2 minutes.
5. Pour into hot clean jars and seal immediately.

Note: I doubled the recipe to get the 3 jars showing in the photo.

After making this I saw a recipe suggesting creaming the butter and sugar first, then adding the zest, eggs, and juice, to make the curd very smooth. I'll try it on my next batch.

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Ingredients

• 3-4 medium courgettes (aka zucchini), coarsely grated
• 4 eggs
• ¼ cup flour
• 1 small onion, finely chopped
• 1 teaspoon baking powder
• 1 cup of grated cheese
• 1/4 cup oil
• 2 tomatoes, sliced (optional)
• salt and pepper

Method

1. Beat eggs lightly.
2. Lightly mix in the courgettes, onion, cheese, flour, baking powder, oil, and seasoning (i.e. everything else except the tomatoes).
3. Lightly grease a shallow baking dish.
4. Pour half the mixture into the disk. Add a layer of tomatoes, cover with rest of mixture and decorate top with tomato.
5. Bake 180 degrees for 35 to 40 minutes or until golden brown and firm to touch.

Serve warm. Nice with relish.

This recipe comes from my father's recipe book. He was a chef in the army, hence the quantity it makes.

Ingredients

• 35lb Apples, peeled, cored and sliced
• 3¼lb Suet (chopped fine)
• 8lb Bread crumbs or cake crumbs
• 4lb Sugar
• 18 Lemons, juiced and zested
• 2oz Cinnamon
• Butter for greasing the pans

Method

1. Mix together the chopped suet, crumbs, lemon zest, sugar, cinnamon.
2. Butter the pie dishes and fill with alternating layers of apple slices and the crumb mixture, with a sprinkle of lemon juice on each layer. Finish with a crumb mixture.
3. Cover the top with apple peelings.
4. Bake for 1 hour in a moderate oven then remove the peelings and cook until nicely browned.