Based on: www.bbcgoodfood.com/recipes/2138644/prawn-fajitas-with-avocado-cream and www.bbcgoodfood.com/recipes/2991/

What I did:

Coarsely grated 2 courgettes in the processor, sprinkled with salt and left for water to come out. Then squeezed by hand and dressed with a tiny amount of minced garlic, lime juice, fresh chilli and plenty of chopped coriander.

Used the processor to blitz 2 avocados, 2 heaped spoons Greek yogurt, a little minced garlic, lime juice, fresh chilli.

Lightly fried king prawns and roasted red pepper (bottled) in a little minced garlic (not with lime juice etc as I used those flavours in the courgette salad)

Tip: Adding (raw) bird’s eye chillies finely chopped with seeds left in gave too much heat, but without seeds it’s not hot enough, so try adding just half the seeds.

I made this today from How to Bake. I am so pleased with it even though I haven’t even cut into it yet. It’s exactly how it should look.

Unfortunately the texture wasn’t quite right. Mark said it was rubbery and thought it was caused by using the dough hook on the mixer, instead of bringing it together by hand and messing about with it as little as possible. So I have to make that improvement next time.

I took a chance with this one and used some double cream to semi-skimmed milk to replace full fat milk! It was fine though. The loaf was soft and sweet./ It reminded me a little of commercial sliced white loaves e.g. Warburton. I was worried about the soft crust but apparently you never get a hard crust when you add milk.

I made this based on the recipe from Rick Stein’s Spain. I made it using 2 large lamb shanks and halved the other ingredients in the recipe.

I didn’t have any fresh or dried peppers so just added roasted ones from a jar. I also substituted Parma ham for Serrano and I didn’t add it to the stew, just lightly fried to crisp it up as a garnish.

After 1.5 hours of cooking at 150C, I tested the meat – it was done. I took both shanks out and let them cool, then took the meat off the bones in large ‘natural’ segments. I also got rid of any stringy or jellyish bits from the meat and the bones. I then covered the meat and bones back up with the sauce and put the whole lot in the fridge to be eaten sometime in the next couple of days. The fat will rise to the top and solidify so it will be easy to remove it before adding peppers and gently reheating.

When I reheated this I added a chopped courgette that needed using up. The flavour of the courgette went with the stew but it had the unwanted side-effect of making the stew watery. Otherwise, apart from a lack of garlic – I forgot to apply my usual rule of always doubling the amount of garlic – this stew was quite nice.