Apple Tart with Lemon

350 g apples
1 large lemon, juice and zest
1 large egg
75 g sugar
10 g butter

Preheat oven to 190 deg
Peel, core and chop apple coarsely. Add juice and zest of lemon, beaten egg and sugar and mix.
Line a 20 cm pie plate with shortcrust pastry and fill with fruit mixture and dot with butter.
Bake for 35 min.

Tofu with chili relish and cashews

2 Tbl chili relish
1 Tbl kecap manis (or soy sauce with brown sugar)
1 Tbl peanut oil
6 spring onions cut into 3 cm lengths
500 g firm tofu cut into cubes
2 med carrots, sliced
green beans cut into 3 cm lengths
25 g fresh basil
1/3 cup roasted salted cashews

Place chili relish with the kecap manis in a bowl and mix. Heat oil in a wok over high heat and swirl to coat. Add spring onion and cook 30 sec, remove. Add tofu and stir fry 5 min, add carrots and beans and relish mixture. Cook for 3 min then return spring onion to wok and add basil and cashews.

Berry Cobbler

225 g SR flour
1/4 tsp mixed spice
150 g caster sugar
large pinch salt
250 ml milk
1/2 tsp real vanilla extract
50 g unsalted butter
675 g fresh or frozen berries

Large, shallow, metal baking tin

Preheat oven to 180 deg
Sift flour, spice, sugar and salt into a bowl. Gradually whisk in the milk and vanilla extract to give a thick batter. Leave to stand for 15 min.
Melt butter over gentle heat in a shallow, metal baking tin. Give the rested batter a quick stir, then pour the batter into the pan over the melted butter. Immediately scatter the berries over the batter and put the cobbler into the preheated oven to bake for about 55 min, or until the batter is puffed and set around the berries.

Remove from oven and serve warm with cream or custard.