This cake is a great way to make use of a glut of beetroots. I usually bake it and freeze half of it to keep when a cake is needed at short notice.

The beetroot compliments the rich, dark chocolate very well and makes it moist and sweet. A winner, in our books! It is a Mary Berry's recipe that is more like a traybake than a cake. I cut it and serve in square slices.

I keep the half destined for the freezer as naked and I ice and decorate it as I please when it is …

I often make this light, thin custard when I have a glut of eggs. It is absolutely delicious on its own or as accompaniment to other desserts like meringues, fruit pies and crumbles or with poached egg whites and caramel for the traditional, iconic French sweet called île flottante.

As it uses egg yolks only, I usually make a batch of coconut macaroons with the whites. They keep well in an airtight container or I share them with a friend who loves coconut!

The recipe is from my ancient, French Tupperware Cuisine cookbook that I packed with me …

Inspired by a recipe found on the BBC GoodFood website, I decided to adapt it to make use of a glut of homegrown blackcurrants. I have a couple more favourite blackcurrant cake recipes but I think this one trumps them all.

I have made lemon drizzle cakes many times but not a blackcurrant one and I was not disappointed! It has the same crunchy sugar coating as a lemon drizzle, with a moist and buttery inside dotted with the deliciously sweet but tart blackcurrants. A layer of blackcurrants on top really makes this easy cake not only delicious but …

This light and refreshing dessert has been so popular with us this Summer that it has earned its place in our online cookbook.

I have made it several times, serving it to family and friends who all enjoyed it, quite a few having seconds!

It is delightfully fragrant and I serve it frozen or almost frozen by taking it out of the freezer a little while before serving.

It is a Mary Berry recipe, for 6 people. I serve it in small coffee cups or ramekins, topped with homegrown berries like redcurrants, blackcurrants, strawberries and raspberries, whatever …

At this time of year, early Autumn, the hedgerows along the lanes where we live are abundant with berries. As the blackberries come to an end, the rosehips, haws and sloes are ripening. We also have a few elder trees in the garden so elderberries are plentiful too.

A delicious way to bottle the goodness from all these berries is to make a syrup. Traditionally, it is made with elderberries and rosehips and falls into the medicinal category of syrups to fight Winter colds and viruses as the berries are rich in Vitamin C. I make mine with elderberries …

You can't beat homemade granola! I make it in batches that fill a large jar and serve it to guests in the shepherd's hut in the breakfast basket I deliver to them. For that purpose, I make a quirky "Granola Pot" by using a kilner jar and filling it with a layer of fresh fruit and a layer of Greek yogurt topped with the delicious granola. Guests love it! So do we!

I mix 2 tbsp of vegetable oil, 125 ml of maple syrup, 2 tbsp of honey and 1 tsp of vanilla extract into a large bowl. Then …

I sometimes make ratatouille on the hob but this recipe uses the oven. Roasting the vegetables in the oven, I find, makes the most flavoursome dish that I like serving with either plain boiled rice or as a topping for jacket potatoes. It also goes perfectly with fish. When the vegs are in season and abundant in the garden (I don't always use aubergines as I have not yet grown them successfully), I make batches of ratatouille which I bottle and story in the pantry for later.

INGREDIENTS: - 2 medium courgettes, diced with skin on - 1 small …

My mum used to make green tomato jam to use up unripe tomatoes at the end of the season. I find that adding ginger and vanilla makes this jam very tasty. It is particularly delicious with porridge and Greek yoghurt but also simply on bread and butter or toast.

INGREDIENTS:

2 kg green tomatoes - 1 kg of caster sugar - 1 vanilla pod - a 5cm chunk of fresh ginger, peeled - juice of 1 lemon

METHOD:

Cut the tomatoes and remove the seeds if desired. Chop them into small pieces then weigh them. You …